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This recipe is from the Florentine tradition, inspired by the main "seasonal fruits", chestnuts. In fact, it is with chestnut flour that Tuscan Castagnaccio has always been prepared.
Reference: PIE87
INGREDIENTS: Sunflower oil, 26% ricotta, tomato paste, tomato pulp, walnuts, pecorino cheese, glucose syrup (from corn), rice flour, cashews, basil, sea salt, lactic acid, garlic.
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Reference: Bot12
Brand: Bernardini Gastone
Goose sauce for pasta dishes2 sizes
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Reference: Bot10
Brand: Bernardini Gastone
Hare Ragout Various formats
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Reference: Bot8
Brand: Bernardini Gastone
Duck Ragout Various Formats
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Reference: PIE102
Pasta produced with durum wheat semolina harvested in the Pisan Hills.
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Reference: PIE71
IL BELVEDERE ROSSO: from the Sangiovese grape a red table wine vol. 12% ruby red in color, with a vinous scent of red fruit and a fresh, slightly spicy taste. IL BELVEDERE BIANCO: 90% Trebbiano and 10% Vermentino vines give a 12% vol. white table wine with a bright yellow color, fresh and fragrant taste.
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Reference: PIE56
Pasta produced with durum wheat semolina harvested in the Pisan Hills.
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Reference: PIE48
Pasta produced with durum wheat semolina harvested in the Pisan Hills.
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Reference: PIE15
Pasta produced with durum wheat semolina harvested in the Pisan hills.
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