Special stuffed fresh pasta made of a mixture of common and durum wheat bran flours and egg.With A Ricotta And Spinach Stuffing.To be served with meat or vegetable broth.Parmesan cheese. pastificio rossi pasta fresca uovo modenese prosciutto tortellini tortelloni ricotta spinaci gramigna passatelli maccheroni al pettine modena formaggio grana padano parmiggiano reggiano italiano italian

Pastificio Rossi
Modena's delicious fresh pasta has made its debut in Europe

Tortellini freschi

With A Raw Ham Stuffing - Classic, Thin-Layered , Rolled Pasta. Available in packs of 250 g and 500 g. Special stuffed fresh pasta made of a mixture of common and durum wheat bran flours and egg.

INGREDIENTS OF THE PASTA: Common wheat flour type "00", durum wheat gran, eggs.
INGREDIENTS OF THE FILLING: beef and pork meat, mortadella, 10% raw ham, parmigiano-reggiano cheese, bread crumbs, salt, natural flavourings.

These are the masterprice of the Padania region's cuisine. The perfect example of the Modenese creativity as expressed in the local food.
A traditional first course dish for Modena and Bologna which was originally cooked in a delicious broth made from chicken and beef.

Tortellini freschi pinzati
pinzati

With A Raw Ham Stuffing. Available in packs of 250 and 500 g. Special stuffed fresh pasta made of a mixture of common and durum wheat bran flours and egg.

INGREDIENTS OF THE PASTA: Common wheat flour tipe "00" durum wheat gran, eggs.
INGREDIENTS OF THE FILLING: Beef and pork meat, mortadella, 10% raw ham, parmigiano-reggiano cheese, bread crumbs, salt, natural flavourings.

Tortellini Pinzati are larger-sized tortellini which are ideal cooked with cream or served with tomato sauce.

Tortelloni

With A Ricotta And Spinach Stuffing. Available in packs of 250 and 500 g. Pasta speciale fresca di farina di grano tenero e semola di grano duro all'uovo con ripieno.

INGREDIENTS OF THE PASTA: Wheat flour tyoe "00", durum wheat gran, eggs.
INGREDIENTS OF THE FILLING: Ricotta cheese (65%), bread crumbs, parmigiano-reggiano cheese, spinach (3% of the filling), salt, natural flavourings.

A sumptuous first course dish which, like all stuffed pasta dishes, dates back to Medieval times and was created in response to the need to "eat lean" on Christmas Eve and other special religious occasions.

Maccheroni al pettine

Available in packs of 250 gr. Special fresh pasta made of a mixture of common and durum wheat bran flours and egg.

INGREDIENTS: Wheat flour type "00", durum wheat gran, eggs.

This is a speciality of the Modenese lowlands which is similiar to the other traditional dish Garganelli Romagnoli. In the past, the little wooden combs which were used to make the grooves in rolled pasta and to close it were an essential part of every yong bride's trousseau.

Gramigna modenese

Available in packs of 250 gr. Special fresh pasta made of a mixture of common and durum wheat bran flours and egg.

INGREDIENTS: Wheat flour type "00" , durum wheat gran, eggs.

Nowadays pasta presses are no longer part of a bride's trousseau. Fortunately, though, modern kitchens have the metal blades of the food processors, which do the job almost as well. This speciality is very common in the Emilia region when dressed with a sausage meat ragu.

Passatelli

To be served with meat or vegetable broth. Available in packs of 220 g.

INGREDIENTS: Parmesan cheese (30%), eggs, bread crumbs, flour type "00", salt, nutmeg.

This is a traditional Easter pasta soup dish. In fact, in the past, the egg was considered a symbol of rebirth. A first course dish which has become part of the menu all year round.

Information