REGIONAL ITALIAN PIATTI

513957

$54.80

We picked the perfect pairings to make authentic Italian dinners any night of the week!

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Box Size: Medium (36 x 31 x 10 centimeters, 14 x 12 x 4 inches)

“Perfect pairings that take you from the north to the south of Italy, and a risotto too!”

Il Pastaio di Gragnano

Vesuvio

17.6oz
Vesuvio pasta is shaped to resemble Mt. Vesuvius, but if you look carefully, it also mimics the shape of a shell to represent the Mediterranean Sea. Pastaio di Gragnano crafts all of their pasta shapes in Gragnano, Campania by guiding a sheet of dough through a bronze mold and air drying each shape for 24-48 hours. Pair with Sangiolaro Bottarga Tomato Sauce for a taste of the Mediterranean!

Pisani

Trofie Pasta

17.6oz
Pastificio Pisani is located in Calabria and uses the highest quality semolina to make their dry pasta. Trofie are native to Liguria where they are traditionally paired with pesto. Pair with Roi’s Ligurian Basil Pesto!

Aironi

Mushroom Risotto

8.8oz
Cascina Belvedere in Vercelli, Piemonte is involved in all aspects of rice production and respects the environment with each grain. This mushroom risotto is ready to go: Pour into a
saucepan with a little olive oil and let rice brown on low heat. Add 1/2 cup water or white wine and let evaporate. Add stock or water in increments, stirring constantly. Finish with butter!

Sangiolaro

Bottarga Tuna Sauce

7.1oz
The Ghezzi family opened a small food store in Tuscany in the beginning of the 20th century. In the 1940s, the second generation started specializing in preserved seafood. Bottarga is cured tuna roe aged for a minimum of four months to obtain a briny flavor and amber color. This sauce combines shaved bottarga with tomatoes for a seafood sauce delicious paired with Il Pastificio di Gragnano’s Vesuvio Pasta.

Roi

Basil Pesto

6.3oz
The Ghezzi family opened a small food store in Tuscany in the beginning of the 20th century. In the 1940s, the second generation started specializing in preserved seafood. Bottarga is cured tuna row aged for a minimum of four months to obtain a briny flavor and amber color. This sauce combines shaved bottarga with tomatoes for a seafood sauce delicious paired with Il Pastificio di Gragnano’s Vesuvio Pasta.

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