Articles Catalog
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Fabbri
100% Italian semolina pasta, bronze-drawn. Cooking time: 18 min.
Spaghettoni is the largest form of spaghetti. “A dash of extra-virgin olive oil, a little pepper, and a pinch of cheese is the best way to enjoy Spaghettoni Toscani", says Giovanni Fabbri, the fourth generation and owner of the company. Of course, spaghetti can be enjoyed with many different sauces, for example, “Cacio e Pepe”, a well-made ragout, or even with garlic sauce (click here for the RECIPE).
Spaghettoni is the largest form of spaghetti. “A dash of extra-virgin olive oil, a little pepper, and a pinch of cheese is the best way to enjoy Spaghettoni Toscani", says Giovanni Fabbri, the fourth generation and owner of the company. Of course, spaghetti can be enjoyed with many different sauces, for example, “Cacio e Pepe”, a well-made ragout, or even with garlic sauce (click here for the RECIPE).
€ 6,90
-10%
€ 6,21
Fabbri
100% Italian semolina pasta, bronze-drawn. Cooking time:11 min.
Linguine pasta is traditionally paired with delicate herbal sauces such as the famous pesto or with seafood sauces.
Linguine pasta is traditionally paired with delicate herbal sauces such as the famous pesto or with seafood sauces.
€ 6,30
-10%
€ 5,67
Fabbri
100% Italian semolina pasta, bronze-drawn. Cooking time: 8 min.
The round and twisted shape of the Dischi Volanti, which opens slightly during cooking, allow them to hold a great amount of sauce and makes it an ideal shape for creamy condiments. For example, they pair wonderfully with butter and sage, with pesto, or even with broccoli rabe sauces.
The round and twisted shape of the Dischi Volanti, which opens slightly during cooking, allow them to hold a great amount of sauce and makes it an ideal shape for creamy condiments. For example, they pair wonderfully with butter and sage, with pesto, or even with broccoli rabe sauces.
€ 5,90
Fabbri
100% Italian semolina pasta. Cooking time:13 min.
Calamarata is particularly suitable for seafood recipes, for example with squid, shrimps, fish ragout, go well with creamy sauces like Carbonara.
Calamarata is particularly suitable for seafood recipes, for example with squid, shrimps, fish ragout, go well with creamy sauces like Carbonara.
€ 6,80
Podere Pereto
Pearl emmer soup, hulled lentils, and hulled millet, and can be cooked without soaking.
Recipe for 4 people:
Pour 200 grams of emmer soup into about 2 litres of cold and salted-to-taste water, add a glass of white wine, and generously chopped carrot, celery, and onion. Cook for 40 minutes and serve with a drizzle of extra virgin olive oil and grated aged cheese. For the richer soup, add potato in small pieces or in a sprig of spinach at the beginning of cooking.
Recipe for 4 people:
Pour 200 grams of emmer soup into about 2 litres of cold and salted-to-taste water, add a glass of white wine, and generously chopped carrot, celery, and onion. Cook for 40 minutes and serve with a drizzle of extra virgin olive oil and grated aged cheese. For the richer soup, add potato in small pieces or in a sprig of spinach at the beginning of cooking.
€ 4,10
-30%
€ 2,87
Podere Pereto
Einkorn, millet, and decorticated peas. Einkorn soup can be cooked without soaking.
Recipe for four people:
Pour 200 grams of soup into about 2 litres of cold water, salt to taste, and add about 250 grams of tomato sauce. Bring to a boil and simmer for 30 minutes; season with a spoonful of pesto or extra virgin olive oil and parmesan similar aged cheese.
Recipe for four people:
Pour 200 grams of soup into about 2 litres of cold water, salt to taste, and add about 250 grams of tomato sauce. Bring to a boil and simmer for 30 minutes; season with a spoonful of pesto or extra virgin olive oil and parmesan similar aged cheese.
€ 5,40
Sapori 1832
Cavallucci biscuits are typical Tuscan specialties made with a very consistent dough flavored with spices and enriched with nuts. Sweets of ancient origins, already widespread in the time of Lorenzo il Magnifico with the name of “Biriquocoli”, are prepared to be preserved for a long time. Typical ingredients are honey and more recently sugar, flour, nuts, spices, and refined candied fruit. Later they took the name of Cavallucci.
€ 7,90
Caccia e Corte
White Deer Ragù with Juniper Berries is a new white (without tomato) Caccia e Corte sauce based on deer meat, aromas, and a mix of spices. Perfect pasta dressing, including wholemeal or spelled one, but also simply on a warm crouton of bread or polenta.
Caccia e Corte is a small family-run Tuscan artisan company that produces Tuscan ragout, sauces, and pâtés mainly based on local precious meat.
Caccia e Corte is a small family-run Tuscan artisan company that produces Tuscan ragout, sauces, and pâtés mainly based on local precious meat.
€ 8,90
Caccia e Corte
“Il Nobile” Ragout is a new white (without tomato) Caccia e Corte sauce based on “Chianina IGP” breed meat (White Beef of the Central Apennines), semi-wild pork meat, and Mediterranean flavors. Perfect to dress pasta, but also simply on a warm crouton of bread or polenta.
Caccia e Corte is a small family-run Tuscan artisan company that produces Tuscan ragout, sauces, and pâtés mainly based on local precious meat.
Caccia e Corte is a small family-run Tuscan artisan company that produces Tuscan ragout, sauces, and pâtés mainly based on local precious meat.
€ 8,90
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