Map of site- Pasta Fresca Reggio - La tradizione dal 1920




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	The shop our history our values photo gallery video Our Pastas: Our specialities ... Ravioli with braised beef and Barolo wine Ravioli with duck and savoy cabbage Passatelli Fettuccine kneaded with borage and sausage Stuffed pastas ... Pansoti Ravioli with artichokes seasonal Ravioli with pumpkins seasonal Tondelli with aubergines Tortellini Ravioloni with ham and porcini mushroom Ravioli with asparaguses seasonal Ravioli with boragine Cappelletti Ravioli Raviolini Egg pastas ... White pastry lasagna noodles White taglierini Taglierini kneaded with spinaches White farfalle “bow tie” Green farfalle “bow tie” Signorine Corzetti from the Eastern Riviera ..... Drawn in bronze pastas ... Egg bucatini Fresh trenette Wholemeal flour trenette Conchigliette Fresh macaroni Corzetti from Val Polcevera ..... Other pastas... Potatoes gnocchi Trofie from Recco Strozzapreti Gingilli Gnocchetti from Sardinia (malloreddu) Chestnut flour trofie seasonal Flavoured pastas	Gastronomy... Genoese cima Pasqualina pie with swiss chards Pasqualina pie with artichokes seasonal Potatoes and bean Polpettone Lasagna noodles with meat sauce Lasagna noodles with pesto Cannelloni Polenta concia Pizzoccheri from the Valtellina Roasted chiken legs whit potatoes Roast loin of pork Roast-beef Little salamis with sauerkrauts Roasted Vegetables Aubergines Parmigiana Dried salt cod with peppers Vegetable soup Bean soup Leek soup “vellutata” Zemin Romana gnocchi Vegetables au gratin . Mix of stuffed vegetables Caponata rice salad Pumpkin soup seasonal Polenta Pasta with courgettes Carrot Soup “Vellutata” Leek pie “Accomodata” Tripes winter season Our sauces Pesto Chestnut sauce Meat sauce (ragù) U tuccu Tomatoes sauce Green sauce for a mix of boiled meats Seasonal Porcini mushrooms sauce Aubergines sauce Artichokes sauce calculate quantities partners contact us