Spinach Tortelloni
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An invention of the Middle Ages, a combination of the art of pasta and the art of pastry-making.
A lasagna-like sheet of pasta, with soft-wheat flour and egg, cut into small pieces, each wrapped around a filling that can be savoury (vegetables, meat, charcuterie, cheese) or sweet (jams, preserved fruits, raisins, candied fruit, biscuits). Tortelloni were cooked in two different ways: boiled in water or broth and served with cheese and spices, or fried and sweetened with sugar and honey.
INGREDIENTS
PASTA DOUGH 50%: type ““00” soft WHEAT flour, durum WHEAT semolina, EGG 28%.
FILLING 50%: ricotta (whey, MILK, salt, lactic acid (E270)), Parmigiano Reggiano PDO matured 30 months 10% (MILK, salt, rennet), breadcrumbs (WHEAT flour, salt), spinach 2.3%, salt, nutmeg.
Our eggs are barn eggs
STORAGE TEMPERATURE
Between 0°C and + 4°C – Packaged in a protective atmosphere.
SHELF LIFE:
45 days from their date of production
COOKING INSTRUCTIONS AND ADVICE
Empty the contents into simmering salted water. Wait for them to rise to the surface and continue to boil for approximately 4 minutes. Strain and dress to taste.
250g CODE EAN 8056300722847 CODE ARTICLE: 02GRA01Z
1000g CODE EAN 8056300722984 CODE ARTICLE: 02GRA01K
Average nutritional values per 100 g of product
Energy value | 1211 KJ 288 Kcal |
Fat Of which saturated | 11.7 g 6.2 g |
Carbohydrates Of which sugars | 35.0 g 2.0 g |
Protein | 10.8 g |
Salt | 0.71 g |
Balanzoni
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These take their name from the Bolognese mask of Dr Balanzone.
Once they were eaten during Carnival. Balanzoni pasta, and the Dr Balanzoni mask, are both shapely and rounded, like typical Bolognese cooking, an expression of excellence and abundance. They are also called "mad tortelli", because they are a special combination of the filling used for tortellini with the ricotta of classical tortelloni.
INGREDIENTS
PASTA DOUGH 50%: type “00” soft WHEAT flour, durum WHEAT semolina, EGG 28%, spinach 2%
FILLING 50%: ricotta (whey, cream and salt), Mortadella PGI (pork meat, salt, spices, natural flavourings, antioxidant: sodium ascorbate (E301), preservative: sodium nitrite (E250)), Parmigiano Reggiano PDO matured for 30 months, 10.5% (MILK, salt, rennet), breadcrumbs (WHEAT flour, salt), salt.
Our eggs are barn eggs
STORAGE TEMPERATURE
Between 0°C and + 4°C – Packaged in a protective atmosphere.
SHELF LIFE:
45 days from their date of production
COOKING INSTRUCTIONS AND ADVICE
Empty the contents into simmering salted water. Wait for them to rise to the surface and continue to boil for approximately 4 minutes. Strain and dress to taste.
250g CODE EAN8056300722977 CODE ARTICLE: 02GRA07Z
1000g CODE EAN 8056300723110 CODE ARTICLE: 02GRA07K
Average nutritional values per 100 g of product
Energy value | 1263 KJ 308 Kcal |
Fat Of which saturated | 15.9 g 8.3 g |
Carbohydrates Of which sugars | 27.5 g 3.3 g |
Protein | 11.6 g |
Salt | 0.7 g |
Orticoni (nettle pasta)
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Nettles, derived from the medicinal plants used since antiquity, which already in the time of the ancient Greeks were recognised as having beneficial properties, thanks to their content of selenium, iron, sodium, chromium, copper, sulphur, calcium, zinc, silica, magnesium and phosphorus salts. Nettles are also rich in vitamins A, B1, B2, B3, C, J and K.
INGREDIENTS
PASTA DOUGH 50%: type “00” soft WHEAT flour, durum WHEAT semolina, EGG 28%, nettle 2%
FILLING 50%: ricotta (whey, MILK, cream, salt, lactic acid (E270)), Parmigiano Reggiano PDO matured for 30 months, 10% (MILK, salt, rennet), breadcrumbs (soft WHEAT flour, salt), parsley 2.3%, salt, nutmeg.
Our eggs are barn eggs
STORAGE TEMPERATURE
Between 0°C and + 4°C – Packaged in a protective atmosphere.
SHELF LIFE:
45 days from their date of production
COOKING INSTRUCTIONS AND ADVICE
Empty the contents into simmering salted water. Wait for them to rise to the surface and continue to boil for approximately 4 minutes. Strain and dress to taste.
250g CODE EAN 8056300722922 CODE ARTICLE: 02GRA09Z
1000g CODE EAN8056300723066 CODE ARTICLE: 02GRA09K
Average nutritional values per 100 g of product
Energy value | 1211 KJ 288 Kcal |
Fat Of which saturated | 11.7 g 6.2 g |
Carbohydrates Of which sugars | 35.0 g 2.0 g |
Protein | 10.8 g |
Salt | 0.71 g |
Squash Cappellacci
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We find these in the 1584 recipe collection compiled by Giovan Battista Rossetti, with the name "squash tortelli with butter”.
In later centuries, they diverged from squash tortelli, taking the name "cappellacci", which refers to their shape, similar to the straw hat worn by farmers in the last century.
INGREDIENTS
PASTA DOUGH 50%: type ““00” soft WHEAT flour, durum WHEAT semolina, EGG 28%.
FILLING 50%: sodium nitrite 60%, Parmigiano Reggiano PDO matured for 30 months, 20% (MILK, salt, rennet), breadcrumbs (WHEAT flour, salt), salt, nutmeg.
Our eggs are barn eggs
STORAGE TEMPERATURE
Between 0°C and + 4°C – Packaged in a protective atmosphere.
SHELF LIFE:
45 days from their date of production
COOKING INSTRUCTIONS AND ADVICE
Empty the contents into simmering salted water. Wait for them to rise to the surface and continue to boil for approximately 4 minutes. Strain and dress to taste.
250g CODE EAN8056300722960 CODE ARTICLE: 02GRA06Z
1000g CODE EAN 8056300723103 CODE ARTICLE: 02GRA06K
Average nutritional values per 100 g of product
Energy value | 1012 KJ 240 Kcal |
Fat Of which saturated | 4.83 g 2.43 g |
Carbohydrates Of which sugars | 38.29 g 6.2 g |
Protein | 9.6 g |
Salt | 1.2 g |
Parsley Tortelloni
package weight
An invention of the Middle Ages, a combination of the art of pasta and the art of pastry-making.
A lasagna-like sheet of pasta, with soft-wheat flour and egg, cut into small pieces, each wrapped around a filling that can be savoury (vegetables, meat, charcuterie, cheese) or sweet (jams, preserved fruits, raisins, candied fruit, biscuits). Tortelloni were cooked in two different ways: boiled in water or broth and served with cheese and spices, or fried and sweetened with sugar and honey.
INGREDIENTI
SFOGLIA 50%: Farina Di GRANO Tenero tipo “00”, Semola Di GRANO Duro, UOVA 28%
RIPIENO 50%: Ricotta (Siero di LATTE, LATTE, panna, sale, acido lattico (E270)), Parmigiano Reggiano 30 Mesi DOP 10% (LATTE, Sale, Caglio), Pane Grattugiato (Farina di GRANO, Sale), Prezzemolo 2.3%, Sale, Noce Moscata.
Le Uova provengono da allevamento a terra
TEMPERATURA DI CONSERVAZIONE
Tra 0°C e + 4°C – Confezionato in atmosfera protettiva.
SHELF LIFE
45 giorni dalla data di produzione
ISTRUZIONI E CONSIGLI PER LA COTTURA
Versare il prodotto in acqua salata in leggero bollore. Lasciarli affiorare e continuare la bollitura per 4 minuti circa. Scolarli e condirli a piacimento.
250g COD. EAN8056300722854 COD. ARTICOLO: 02GRA03Z
1000gCOD. EAN 8056300722991 COD. ARTICOLO: 02GRA03K
INFORMAZIONI NUTRIZIONALI
Valori Nutrizionali medi per 100g di Prodotto
Valore energetico | 1211 KJ 288 Kcal |
Grassi Di cui saturi | 11,7 g 6,2 g |
Carboidrati Di cui zuccheri | 35,0 g 2,0 g |
Proteine | 10,8 g |
Sale | 0,71 g |
