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Le violette with purple potatoes Vitelotte
“Violette” contain a filling that looks, smells and tastes great. The main ingredient is the most refined purple potato, the Vitelotte, a variety which in recent years has been attracting increasing attention from some of the world’s leading chefs. The Vitelotte is a sweet soft violet-blue potato, with small floury flesh. It has a rather thick skin and very violet-blue flesh. From an organoleptic point of view, it is distinguished by its delicate hazelnut aroma and chestnut aftertaste. This tuber is rich in antioxidants and anthocyanins, to which it owes its colour. Native to Peru and imported into Italy towards the end of the eighteenth century, the violet potato was grown and harvested by hand and only in small quantities because of its tenderness; it was however of exceptional quality and that has made it one of the most sought-after tubers today. The exceptionally smooth texture of the Le Violette filling comes from the potato’s distinctively powdery flesh, further accentuated by two cheeses – stracchino and Pecorino Romano DOP – and offset by the crispness of the pork jowl. Chives add the final touch.
Ingredients: durum wheat semolina, barn eggs.
Ingredients (filling): Mashed purple potatoes 60% (Vitelotte), stracchino cheese, guanciale (pork jowl), Pecorino Romano DOP cheese, chives, salt.
Product Information
Storage time (-18 ° C): 18 months Weight per piece: 13-17 g Recommended serving by weight: 120 g Yield per serving after cooking (%): 20 Length of each piece: 42-52 mm Height per piece: 45-55 mm Percentage of pasta (%): 40 Percentage of filling (%): 60 Packaging: 8 trays of 16 pieces each -
Mammoli of purple potatoes Vitelotte
Ingredients: Mashed purple potatoes 68% (Vitelotte), soft wheat flour, water, 29 potato starch, salt.
Ingredients (filling): Mashed purple potatoes 68% (Vitelotte), soft wheat flour, water, 29 potato starch, salt.
Product Information
Storage time (-18 ° C): 24 months Weight per piece: 4,3 g Recommended serving by weight: 150 g Yield per serving after cooking (%): 5 -
Panciotti® with aubergine and scamorza
Description: A combination that draws inspiration from southern cuisine. A strong cuisine that loves strong flavors and never forgets vegetables. The fragrance of fried eggplant marries the sweet and full-bodied flavor of scamorza, while Grana Padano and Pecorino Romano, strictly DOP, round out the taste.
Ingredients: durum wheat semolina, barn eggs.
Ingredients (filling): Grilled aubergines 59%, ricotta (whey , milk , salt, acidity regulator: citric acid), scamorza 12% ( milk , rennet, salt), Grana Padano DOP ( milk , salt, rennet, preservative: egg lysozyme), breadcrumbs (soft wheat flour type “0”, water, salt, yeast, malted wheat flour ), Pecorino Romano DOP ( sheep’s milk , salt, rennet), parsley, basil, extra virgin olive oil, sunflower seed oil, salt, garlic, shallot, pepper.
May contain: mustard, soy.
Product Information
Storage time (-18 ° C): 18 months Weight per piece: 30-34 g Portion yield after cooking: 15 Diameter of a piece: 70 mm Percentage of pasta (%): 34 Percentage of filling (%): 66 Packaging: 7 trays of 9 pieces each -
Panciotti® with chanterelle mushrooms and Fontina DOP cheese
A woody scent, a fresh breeze and lush slopes inspire Divina Creazione N.28 filling. Cantharellus cibarius is commonly known as chanterelle. It is widely appreciated and often considered even better than the cep mushrooms. The chanterelle is characterised by a decisive flavour and strong aroma, which is fully released only while cooking. Chanterelles, with their excellent texture, meet the finest flavours of Fontina DOP, an Alpine, high-altitude cheese, whose ancient origins (around 1200 AD) still echo over the upland of the Aosta Valley. We use Fontina DOP cheese for the filling, wrapped in the embracing and generous form of Panciotto.
Ingredients: durum wheat semolina, barn eggs.
Ingredients (filling): Ricotta, Fontina DOP cheese 18,5%, white cornmeal polenta, chanterelle mushrooms 18,5%, parsley, extra-virgin olive oil, salt, garlic, pepper.
Product Information
Storage time (-18 ° C): 18 months Weight per piece: 30-34 g Recommended serving by weight: 130 g Diameter or a piece: 70 mm Percentage of pasta (%): 34 Percentage of filling (%): 66 Packaging: 7 trays of 9 pieces each -
Panciotti® with chanterelle mushrooms and Fontina DOP cheese
Description: A woody scent, a fresh breeze and lush slopes inspire Divina Creazione N.28 filling. Cantharellus cibarius is commonly known as chanterelle. It is widely appreciated and often considered even better than the cep mushrooms. The chanterelle is characterised by a decisive flavour and strong aroma, which is fully released only while cooking. Chanterelles, with their excellent texture, meet the finest flavours of Fontina DOP, an Alpine, high-altitude cheese, whose ancient origins (around 1200 AD) still echo over the upland of the Aosta Valley. We use Fontina DOP cheese for the filling, wrapped in the embracing and generous form of Panciotto.
Ingredients: durum wheat semolina, barn eggs.
Ingredients (filling): Ricotta, Fontina DOP cheese 18,5%, white cornmeal polenta, chanterelle mushrooms 18,5%, parsley, extra-virgin olive oil, salt, garlic, pepper.
Product Information
Storage time (-18 ° C): 18 months Weight per piece: 30-34 g Recommended serving by weight: 130 g Diameter of a piece: 70 mm Percentage of pasta (%): 34 Percentage of filling (%): 66 Packaging 7 trays of 9 pieces each -
PANCIOTTI® WITH SCALLOPS AND NORTH SEA PRAWNS
The filling comprises 24% braised scalops and 23,5% North Atlantic prawns. The scallops are fished in the South Pacific. Both parts of the scallop – flesh and coral – are used in the filling.
Ingredients: durum wheat semolina, barn eggs.
Ingredients (filling): braised scallops 24%, North Sea prawns 23.5%, ricotta, mascarpone cheese, breadcrumbs, coriander, salt.
Product Information
Storage time (-18 ° C): 18 months Weight per piece: 30-34 g Recommended serving by weight: 130 g Yield per serving after cooking (%): 15 Diameter of one piece: 68-72 mm Percentage of pasta (%): 34 Percentage of filling (%): 66 Packaging: 7 trays of 9 pieces each No. of servings per carton: 15 -
Panzerotti ricotta e spinaci
Ingredients: durum wheat semolina, barn eggs.
Ingredients (filling): Ricotta 63% (whey , milk , salt, acidity regulator: citric acid), spinach 21%, breadcrumbs ( soft wheat flour type “0”, water, salt, brewer’s yeast), Grana Padano DOP ( milk , salt, rennet, egg lysozyme ), salt.
May contain: mustard , soya .
Product Information
Storage time (-18 ° C): 18 months Weight per piece: +/-22g Recommended serving by weight: 15 Percentage of filling (%): 60 -
Panzerotti with mushrooms porcini
Ingredients: durum wheat semolina, barn eggs.
Ingredients (filling): Ricotta (whey , milk , salt, acidity regulator: citric acid), mushrooms in variable proportions 32% (Agaricus Bisporus, Pleurotus Ostreatus, Lentinus Edodes, Pholiota Nameko), breadcrumbs ( soft wheat flour type “0”, water, salt, brewer’s yeast), Grana Padano DOP ( milk , salt, rennet, egg lysozyme ), porcini mushrooms 2% (Boletus edulis and related group), salt, porcini mushroom powder, sunflower seed oil, garlic.
May contain: mustard , soya .
Product Information
Storage time (-18 ° C): 24 months Weight per piece: +/-22g Recommended serving by weight: 15 Percentage of filling (%): 60 -
RAVIOLACCI WITH PORCINI MUSHROOMS
Ingredients: durum wheat semolina, whole wheat durum semolina, eggs, water.
Ingredients (filling): ricotta, mixed mushrooms 21% (Porcini-mushrooms, champignons, shiitake, sfiandrina-mushrooms, honey-mushrooms), Porcini mushrooms 8%, breadcrumbs, Grana Padano DOP cheese, sunflower oil, salt, garlic.
Product Information
Storage time (-18 ° C): 24 months Weight per piece: 18,3 g Recommended serving by weight: 140 g Yield per serving after cooking (%): 20 Length of each piece: 55 mm Weight per piece: 52 mm Percentage of pasta (%): 44 Percentage of filling (%): 56 Packaging: loose-packed pasta No. of servings per carton: 21 -
RAVIOLI SARDI
Ingredients: durum wheat semolina, soft wheat flour, barn eggs, water.
Ingredients (filling): ricotta, sheep recotta 32%, spinach, breadcrumbs, salt, parsley, nutmeg.
Product Information
Storage time (-18 ° C): 24 months Weight per piece: 17.5 g Recommended serving by weight: 140 g Yield per serving after cooking (%): 25 Length of each piece: 53 mm Weight per piece: 53 mm Percentage of pasta (%): 43 Percentage of filling (%): 57 Packaging: loose-packed pasta No. of servings per carton: 21 -
Ravioli with cheese Asiago DOP and Radicchio Red Treviso PGI
Description:Asiago DOP for 29% of the filling. Typical cheese from the plateau of the seven municipalities of Asiago. It has a smooth and regular crust, a crumbly paste with a few small holes and has the flavor of freshly milked milk, sweet but with a slight hint of acidity. The forms are cut only after months of maturation. As for the radicchio rosso di Treviso IGP, the latter is used in both the early and late varieties: it has a mature, slightly bitter taste.
Ingredients: durum wheat semolina, barn eggs.
Ingredients (filling): Ricotta (whey , milk , salt, acidity regulator: citric acid), Asiago DOP 29% ( milk , salt, lactic ferments, rennet, preservative: egg lysozyme ) , braised Radicchio Rosso di Treviso PGI 24% (Radicchio Rosso di Treviso PGI 89%, extra virgin olive oil, onion, wine, salt, pepper), breadcrumbs ( soft wheat flour type “0”, water, salt, brewer’s yeast), salt, pepper.
May contain: mustard , soya .
Product Information
Storage time (-18 ° C): 24 months Weight per piece: 38-46 g Width of each piece from 65 to 75 mm Height of each piece: from 78 to 88 mm Percentage of pasta (%): 33 Percentage of filling (%): 67 Packaging 5 trays of 9 pieces each -
RAVIOLONI WITH BUFFALO RICOTTA AND BABY SPINACH LEAVES
Buffalo ricotta cheese accounts for 66% of the filling. Of the many varieties of ricotta cheese made in Italy, the kind made from buffalo’s milk is distinctive for its sweetish flavour and for its texture, which is less granular than other kinds of ricotta. Selected baby spinach – the crispiest and tastiest leaves – accounts for 23% of the filling.
Ingredients: durum wheat semolina, barn eggs.
Ingredients (filling): buff alo ricotta 66%, baby spinach leaves 23%, breadcrumbs, salt, pepper.
Product Information
Storage time (-18 ° C): 18 months Weight per piece: 38-46 g Recommended serving by weight: 150 g Length of each piece: 78-88 mm Weight per piece: 65-75 mm Percentage of pasta (%): 33 Percentage of filling (%): 67 Packaging: 5 trays of 9 pieces each No. of servings per carton: 15
