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Italy pasta and sauce
BOX081
Pasta lovers, this is the Boxmix of your dreams! Ready-to-eat sauces and the most exquisite pasta shapes produced by the best firms. Pici with Aglione sauce, Campofilone Maccheroni with wild boar ragù and Calabrian Caserecce with the famous pesto.
Tuscan pici 500g: durum wheat long, thick pasta. An absolute trademark for Tuscan cuisine. Try them out in the most traditional Aglione sauce or Chianina ragù sauce.
Aglione sauce 180g: the name might be difficult to translate because it comes from an old tradition of a pastoral recipe. Onion, tomatoes and chilli pepper are the main ingredients of this tasty sauce, traditionally paired with Pici.
“Casarecce” pasta 250g: this original form allows every dish to maintain every single drop of the sauce that you will choose to combine it with. The best pairing? The Calabrian pesto.
Calabrian pesto 180g: ricotta, peppers, and tomatoes are the main flavours outstanding in this version of pesto from Calabria. The spicy note is tempered by the sweetness of ricotta.
Campofilone Maccheroncini 250g: this special long type of egg long pasta is thin and porous and will bring on your table all the exquisite flavour of the handmade dough left to dry for many hours.
Wild boar ragù 180g: the flavour of this sauce is impossible to mistake (and to forget!), as the wild boar meat is particularly intense and delicious. Pair it with porous long pasta such as Maccheroncini.
Pici 500g: durum wheat semolina, water.
Aglione sauce 180g: tomato, onion, extra virgin olive oil, garlic, salt, sugar, pepper, chilli pepper.
Casarecce pasta 250g: durum wheat semolina, water. Contains gluten.
Calabrian pesto 180g: olive oil, sundried tomatoes 24%, red onion 7%, pecorino cheese, ricotta pecorina cheese, almonds, pine nuts, capers, salt, mixed spices.
Maccheroncini 250g: durum wheat semolina, fresh eggs 33,4%.
Wild boar ragù 180g: wild boar meat 60%, tomato, onion, pork meat, wine, extra virgin olive oil, garlic, salt, black olives, pepper, dark chocolate (soy leticine), sage, rosemary, chilli pepper, thyme.
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Tuscan pici 500g: durum wheat long, thick pasta. An absolute trademark for Tuscan cuisine. Try them out in the most traditional Aglione sauce or Chianina ragù sauce.
Aglione sauce 180g: the name might be difficult to translate because it comes from an old tradition of a pastoral recipe. Onion, tomatoes and chilli pepper are the main ingredients of this tasty sauce, traditionally paired with Pici.
“Casarecce” pasta 250g: this original form allows every dish to maintain every single drop of the sauce that you will choose to combine it with. The best pairing? The Calabrian pesto.
Calabrian pesto 180g: ricotta, peppers, and tomatoes are the main flavours outstanding in this version of pesto from Calabria. The spicy note is tempered by the sweetness of ricotta.
Campofilone Maccheroncini 250g: this special long type of egg long pasta is thin and porous and will bring on your table all the exquisite flavour of the handmade dough left to dry for many hours.
Wild boar ragù 180g: the flavour of this sauce is impossible to mistake (and to forget!), as the wild boar meat is particularly intense and delicious. Pair it with porous long pasta such as Maccheroncini.
Pici 500g: durum wheat semolina, water.
Aglione sauce 180g: tomato, onion, extra virgin olive oil, garlic, salt, sugar, pepper, chilli pepper.
Casarecce pasta 250g: durum wheat semolina, water. Contains gluten.
Calabrian pesto 180g: olive oil, sundried tomatoes 24%, red onion 7%, pecorino cheese, ricotta pecorina cheese, almonds, pine nuts, capers, salt, mixed spices.
Maccheroncini 250g: durum wheat semolina, fresh eggs 33,4%.
Wild boar ragù 180g: wild boar meat 60%, tomato, onion, pork meat, wine, extra virgin olive oil, garlic, salt, black olives, pepper, dark chocolate (soy leticine), sage, rosemary, chilli pepper, thyme.
