The Special
Perhaps the name is derived the verb “gobble” or “gorging”. In fact, these long strips of rolled pasta appear succulent and perfect to enjoy with full-bodied sauces.
10 minutes
The Special
500g
Bronze die
The Special
Fettuccine are typical of central and southern Italy. Possibly of Roman origin, where a version based on wheat flour and bran it is widespread. Our fettuccine are perfect for creamy sauces. Our chef prepares them with sea fruits and tomatoes.
11 minutes
The Special
500g
Bronze die
The Special
The tagliatelle area masterpiece of traditional Italian cuisine, although of Emilian origin, are widespread in all regions. In Lombardy with borage, in Trentino Alto Adige with a meat sauce. According to the legend tells in Abruzzo and Molise that they were cooked in the milk in times of famine. Our chef enhances them with a spicy sauce of squid and parsley.
9 minutes
The Special
500g
Bronze die
The Special
During the Renaissance the shape was exclusively homemade and because of the extremely hardworking preparation are considered virtually impossible and therefore an exclusive privilege. The nuns had learned this hard job and became specialist in preparing them. They suggest capellini especially to the new mothers, because legends said it was useless to increase mothers’ milk production. For their extreme fragility are dried in nests: a functional solution for transport them.
3 minutes
The Special
500g
Bronze die
