Semolina durum wheat flour, eggs 20%, truffle 7. It was the first pasta with truffle ever produced in the word. The success is due to its special characteristics: the copper drawning, the knife cutting, the slow drying process which gives the pasta a specific texture.

In this tasty combination, the rare Spanish saffron from La Mancha Region meets the rare truffle, (4%) in order to propose you a fine and sophisticated first course.

Rice, truffle 5%, saffron, cream, butter, Grana cheese, onions, spices. Risotto is one of the most tasty and sophisticated of traditional Italian specialities.

Rice, truffle 5%, Porcini mushrooms 2%, cream, butter, onions, spices. Risotto is one of the most tasty and sophisticated of traditional Italian specialities.

The risotto mix contents also cheese, cream, butter and salt, so that you do not need to add any extra.

Polenta is Northern Italy's most traditional country dish. Various regional recipes recommend it with game, fish or "concia", served with cheese. We have created a prepared polenta enriched with porcini mushrooms (5%) and truffles (3%).

Eggs pasta, semolina durum wheat flour, eggs 28%. Copper drawing and a slow drying process.

Eggs pasta, semolina durum wheat flour, eggs 28%. Copper drawing and a slow drying process.

Eggs pasta, semolina durum wheat flour, eggs 28%. Copper drawing and a slow drying process.