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We
start with stone ground semolina, and slowly add grade
A eggs and pure, clear water, just the way Maria did.
We roll the pasta nice and thin, trimming it to shape.
Our fillings are always fresh, be they sun dried tomato
& Gorgonzola cheese or roasted Shiitake & Portobello
mushrooms. We make sure the fillings are plump, the
ends are closed, and the pasta inspected to ensure that
when you cook, plate and serve, you know you're serving
the very best.
Our Sacchetti, unique in appearance with three times
the filing of our Tortellini, make a great presentation
as an accompaniment to a main course: perhaps your petite
portion of veal, pork or venison. Cooking about the
same time as Ravioli, these savory mini pouches'
allow the full flavors and textures of the robust fillings
to come through.
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