Pasta and Risotto
- Pasta e Risotti
- Barilla Bucatini
- Canneloni
- Cocco Matassine
- Cocco Pappardelle
- Crema di Pecorino
- Devil Sauce
- Emiliane Farfalline
- Emiliane Filini
- Emiliane Stelline Single
- Fettuccine Egg
- Gallinara Crema Olive nere
- Gallinara Crema Olive Verdi
- Lasagne Uovo
- Morelli Tartufo
- Mushroom Sauce
- Pesto Gallinara
- Polenta Borghini
- Ragu Cinghiale
- Ragu Lepre
- Scotti Arborio
- Scotti Carnaroli Risotto
- Scotti Risotto Truffle
- Scotti Spaghetti Riso
- Voiello Lumaconi
- Walnut Sauce
- Ziti
Pasta and Risotto
What is more Italian than Pasta? It is amazingly versatile, healthy and quick to prepare. There is no limit to the combinations, and a plate of pasta topped with a rich colourful sauce is a truly satisfying dish - to be eaten with gusto!
Federico Fellini once declared " Life to be a combination of magic and pasta..."
As Italy boasts over 300 varieties of Pasta we have narrowed it down to a select few!
Risotto, unlike pasta, should be made slowly with a lot of stirring and patience. Your reward will be a bowl of true comfort food, warm, creamy and satisfying.
The best rice for risotto is Carnaroli, Arborio and Vialone nano.
