PULP
Gnocchi
Vegetable Ravioli
Lasana Boloñesa
Raviollon Meat
Panzotti Beef-Greenery
Tortelloni Ave
Cheese Agnolotti
Meat Raviollon
Egg Fettuccine
Spinach Fettuccine
Tomato Fettuccine
Tripasta of Fettuccine
SAUCES
Alfredo (Cream Base and several hams)
Bolognese (Base pomarola, meat and herbs)
Nogada ( Base nuts and garlic cream )
Funghi (cream base, fresh mushrooms and dried mushrooms )
Pesto (basil, nuts, garlic , Grated cheese and olive oil)
Putanesca (Pomarola, black olives, garlic, anchovies, capers, peppers and herbs)
Three Cheese (blue cheese, Parmesan and Fundo)
GOURMET PASTA
Fettuccine Seppia: Fine pasta with squid ink
Spinach Lasagne : 12 fine and smooth sheets of dough in Spinach, Cheese and together Spinach Bechamel.
Lasagne Fall: 14 fine and smooth sheets of dough to Egg joined by tomato and poultry, Sautéed and flamed in brandy and a touch of pesto.
Salmon Lasagne: 14 fine and smooth sheets of dough i ntercaladas a salmon and egg, or ned smoked salmon with cream.
Tortellon Sepia: Pasta the squid ink and filled d smoked salmon.
Agnolotti Crab: tomato paste filled d and crab meat
Tortellon Spinach, Ricotta and Nut: Pasta spinach, stuffed Spinach, ricotta and walnut.
Pascualina 550 gr.
Ave
Onion
Vegetables
Eggplant
QUICHE
Vegetables
Mushrooms
Asparagus Palmitos
Crab
Shrimp
Smoked Salmon
Lorraine (bacon and ham)
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