special offer


  • Parmesan "anolini"
  • Beet tortelli
  • Tomatoes with Parmigiano-reggiano
  • Turkey cutlets with ham
  • Pasta with bean
  • Tagliatelle with ham
  • Parmigiano reggiano salad
  • Linguine with Prosciutto
  • Spaghetti with lemon
  • Gilded chicken breasts
  • Penne with raw tomato sauce
  • Parmigiano-Reggiano,
    mushrooms,Celery Salad
  • Sausage and White Bean Stew
  • Cheese and potato ravioli
  • Sliced ricotta with Gold Traditional Balsamic Vinegar

  • Serves 6 :
    • 1 lb. fresh pasta
    • 3/4 lb.potatoes
    • 6 oz crescenza cheese
    • 6 oz mild gorgonzola cheese
    • salt and white pepper
    • 1 scallion finely chopped
    • extra virgin olive oil
    • butter
    • fresh porcini mushrooms, coarsely chopped (with some slices as a garnish)
    • parsley, finely chopped

    These delicately flavored ravioli should be made with a fresh egg pasta prepared with about 14 oz flour and 4 eggs.
    1. Boil the potatoes and mash them well.
    2. Season with salt and pepper. Add the cheese and blend well.
    3. Roll out the pasta into a thin sheet and make the arvioli, using the potato and cheese filling.
    4. In a skillet sautč the scallion and porcini in oil and butter
    5. When cooked, remove the sliced porcini and keep warm.
    6. Cook the pasta and when it is al dente, mix the ravioli gently with the porcini sauce.
    7. Sprinkle with chopped parsely, garnish with the sliced porcini and serve immediately.
    8. Serve with more Parmigiano-Reggiano at the table.

    Home | Parma is... | Shopping | info@parmaitaly.com

    Produced by ParmaItaly.com