An egg pasta made with Italian durum wheat semolina, corn flour "Ottofile" and whole eggs, slowly drawn to bronze. The presence of corn emphasize and enhances the organoleptic properties of the pasta, further increasing the roughness of the product.
An egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with a wild boar sauce.
A pasta of Italian durum wheat semolina and whole eggs, slowly drawn to the bronze. Excellent, if seasoned with the classic sauce or truffle.
An egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with a wild boar sauce.
An egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with walnut sauce or with a fish sauce.
Egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with walnut sauce or with a fish sauce.
A really particular egg pasta where the flavors of the undergrowth bear a note of rusticity to a traditional format. Excellent also simply with a drizzle of oil and a sprinkling of Parmesan.
A really particular egg pasta with the addition of Taggiasca olives. Excellent simply with a drizzle of oil and chilli pepper or pesto.
Egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with a wild boar ragout.