INGREDIENTS FOR 4 SERVINGS: – 1 Cubotto of Allemandi egg tagliatella with basil – 15 asparagus (you can use them either pre-boiled or fresh) – 8-10 cherry tomatoes – 3 tbs of extra virgin olive oil – Parmigiano cut into flakes – Salt and black pepper to taste Clean asparagus, eliminating the hard part at[…]
Gustibus is a TV show, which is aired by the Italian national channel. It is aired every Sunday morning and it talks about the food excellences that our country has to offer. Every episode is focused on a region and it hosts a different famous chef. We are proud to say that we have been[…]
Starting from January 2017, we can pin a new country on our world map: today, the first purchase order of pasta, sauces and cookies from Dubai has left. Dubai is the dream city of the United Arab Emirates and the culture of the good Italian food is spreading even there. We are proud that our[…]
One of the best sauces to season egg pasta is the ragout. In Italy there are many recipes to prepare it. The most famous one is the Bolognese, with beef meal, tomato sauce, carrots, celery, onion and white wine, but every region has a different version of it. For exemple, in Napoli’s recipe, the ragout[…]
Autumn means grape harvest. In our wonderful Langhe, a UNESCO world heritage site, grapes are ready to be transformed in wine. In this period, many villages bring us back to traditions. Times have changed and techniques have progressed over the years, but its spirits stays the same. It is and used to be an occasion[…]
People are talking a lot about bronze dying pasta as an added value to the product, but what does it mean exactly? Using a bronze dye is actually an added value, because it allows to obtain a final product, with the same characteristics of homemade egg pasta, together with the careful selection of ingredients and[…]
This year again, we will be presenta at SIAL in Paris, the world’s largest food innovation exhibition. The international window that will take place in multicultural Paris from 16th to 20th October. We wait for you!
One of the features and secrets of the quality of Allemandi egg pasta is slow drying at low temperatures. It is one of the strengths of our product, together with the accurate selection of the raw materials. Today, almost all producers dry pasta in a few hours, at temperatures that are above 80° – 90°[…]