Stuffed pasta: from tradition to creativity

Stuffed pasta: from tradition to creativity

The filled pasta has ancient origins: a typical example of Italian gastronomic tradition in which countless are the existing types, which vary according to the dough and filling.

We’ve selected some for you, prepared by pasta makers who are dedicated to the production of pasta preserving tradition, but by adding creativity and modernity (INFO and ORDER CLICK HERE).

Among the many we have chosen three special offers that can get in your kitchen in a few days.

Available in packs of 1 kg., With a shelf life of 30-35 days and a cooking time of 3 minutes: a fresh product, easy to prepare.

Italian stuffed pasta: Classic Ferrara Cappelletto

The hymn to the tradition.

A typically Emilian egg pasta (10 eggs per kilogram of flour or semolina), with a rough texture to enhance the grip of sauce. Serve in soup or topped with sauce to taste.

CLICK HERE for technical data

Italian stuffed pasta: Tortelloni speck and radicchio, red and yellow

Creativity and colors.

Stuffed pasta according to tradition: the dough is prepared using 10 eggs per kilo of flour or semolina, with a rough texture.

This reference is available in the yellow variant, colored or two-tone. Only natural ingredients are used for coloring, such as spinach, nettles, beetroot, tomato, walnut or cocoa.

CLICK HERE for technical data

Italian stuffed pasta: Sea bass ravioli

A modern look.

Typical Emilian egg pasta (10 eggs per kilo of flour or semolina), rough texture, available in yellow or two-tone variation.

The filling is very light and delicate.

CLICK HERE for technical data

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