La Pasta Artigianale - ENG - PASTIFICIO L'EMILIANA snc

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- La Pasta Artigianale
- Il Pranzo è Servito
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Enjoy the range of our products frozen and then secured in their freshness, prepared only by faithfully following the recipes of traditional Ligurian and Italian.

An extraordinary production of Fresh Pasta also stuffed but not only....
.....we can provide a wide range of Sauces but also a great variety of products Pre-Cooked Food and Cakes!

Fresh Pasta
17,637oz / 35,274oz / 88,185oz

● GNOCCHI made with potatoes (105,82oz)
● PANSOTI STUFFED WITH:
Asparagus
Pumpkin
Ricotta Cheese and Spinach
● RAVIOLI STUFFED WITH:
Asparagus
Artichokes
Borage and Spinach
Fish
Fish "Emiliana" Black and White
Four Cheeses
Meat
Porcini Mushrooms
Pot Roast
Ricotta Cheese and Spinach
Sakmon
● TAGLIATELLE:
Classic
Cuttlefish Ink
● TORTELLINI STUFFED WITH:
Meat "Alla Bolognese"
Ricotta Cheese and Spinach
● TROFIETTE:
Chestnuts
Cuttlefish Ink
Sepia

Pre-Cooked Food
17,637oz / 35,274oz / 88,185oz

● CANNELLONI:
Pesto
Ragù
● LASAGNE:
Pesto
Porcini Mushrooms
Ragù
"Marinara" with Fish
Vegetarian
● EGGPLANTS "Alla Parmigiana"

Sauces
5,2911oz / 31,747oz

● PESTO "Alla Genovese"
● RAGU' "Alla Bolognese"
● LIGURIAN WALNUTS SAUCE
● SAUCE:
"All'Amatriciana"
Porcini Mushrooms
Tomato with Basil

Cakes
17,637oz / 52,911oz

● MEATLOAF WITH GREEN BEANS AND POTATOES
● "BACIOCCA" CAKE
● ASPARAGUS CAKE
● ARTICHOKES CAKE
● ONIONS CAKE
● LEEKS CAKE
● RICE CAKE
● GOURDS CAKE
● "PASQUALINA" CAKE with whole eggs
● STUFFED VEGETABLES

Try the unique taste of our Pesto alla Genovese made entirely with Ligurian Basil following the recipe typical traditional practices and available frozen in convenient trays is from 5,911oz to 31,747oz that maintain the absolute freshness.

Savor the authenticity and great freshness of our products, guaranteed by the freezing that keeps all tastes and flavors of traditional Italian cuisine.

By phone n°: (+39)0185/334.523
or with FAX n°: (+39)0185/334.977

If you want send a e-mail to us compiles
fields below *(art.13D.lgs196/200c.d.):

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