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 Pasta and rices 

Brand by excellence of Italian gastronomy, pasta takes shapes, colors and flavors who never stop surprising us. At first glance simple to make, the pasta can quickly become a very boorish dish if the different type of pasta, the cooking time and the type of sauce are incorrect. The only secret I can give you is to cherish the cooking of the pasta and especially not hope to save the situation with miracles ingredients such as cream. Spaghetti too cooked will remain spaghetti too cooked!
Four types of pasta waiting for you in my store:

- Dried pasta's excellent workmanship as De Cecco

- Fresh pasta eggs made to exalt the quality of the flour as much as the eggs

- Stuffed pasta such as ravioli, tortellini, plin which release a small bomb of flavor in every bite

- Sunday pasta such as Martelli or Rustichella d'Abruzzo that brings the little extra-touch for a festive meal

Our organic farming's rice of LODIGIANA and Primefood are chosen for their qualities :

- The rice Carnaroli and Arborio are suitable for all recipes

- The rice Vialone Nano with finer grain suitable for most liquid risotto

- Specialties such as black riceOro di Venere