RICOTTA AND SPINACH RAVIOLI GR.250

Busiata Trapanese drawn in bronze. Trapani busiate is an ancient pasta shape typical of the Trapani area. The name derives from the thin stem, the busa, of a plant of the Mediterranean scrub, used to give the pasta its characteristic spiral shape. Trapani busiate are ideal in combination with the typical Trapani pesto, based on tomato, garlic, almonds, oil, salt and basil

Sardinian gnocchi, are a typical short pasta of Sardinia, about two centimeters long and in the shape of a shell. Simply made with durum wheat semolina and water, Sardinian gnocchi have been around for centuries. Their very shape testifies to their antiquity: once, in fact, this pasta was obtained by crushing the balls of dough against the ciuir, a typical straw basket that gave this characteristic shape.

Orecchiette drawn in bronze. The bronze drawing guarantees a porous consistency, which makes them suitable for marrying even the richest sauces. They are processed by mixing the durum wheat semolina with spring water. The bronze drawn pasta, in addition to its high protein content and gluten quality, has superior qualitative characteristics (porous and rough), which allow it to absorb the sauces and an exceptional cooking resistance. It goes perfectly with traditional sauces and / or simpler condiments based on tomato sauce or pulp.

Meat tortellini drawn in bronze. The classic Tortellino in a small format, with a meat filling. Usually served with meat-based broth, they are also excellent with meat sauce or cheese-based dressings.

Thin and delicate, these egg noodles will already win you over for the way they embrace the prongs of the fork. A pasta with an artisanal charm that goes wonderfully with both robust meat sauces and sauces with a lighter flavor, perhaps based on vegetables. Starting from carefully selected ingredients, the Michelis pasta factory - with an almost century-old tradition - produces an egg pasta that preserves all the taste of the products of the past.

Trofie drawn in bronze. Trofie is a typical Ligurian durum wheat semolina pasta with a characteristic tapered and curled shape that holds the sauce perfectly. Processed by hand and dried slowly at low temperature, they keep the nutritional and organoleptic properties unaltered. They can be tasted with a sauce prepared with Genoese pesto and fresh tomato sauce. The cooking time is about 15 minutes.