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Its coarse grains make it ideal for creating salt crusts and enhancing the natural flavours of baked fish
Their rosy hue and refined taste make them a favourite among chefs for finishing gourmet recipes and enhancing presentation
Produced from Incrocio Manzoni (Raboso x Moscato d’Amburgo)
Firmer and more structured than its milder Dolce counterpart
crafted specifically for those seeking an authentic pasta experience without gluten
Lasagne all'Uovo no.112 - De Cecco Its coarse grains make itThin sheets of fresh egg pasta made with six eggs per kilogram of durum wheat flour, creating a rich texture and vibrant golden hue. Lasagne allUovo is a classic Italian staple, traditionally layered with rag, bchamel, and Parmesan for the iconic baked dish. Its versatility also lends itself to modern variations with mozzarella or delicate white sauces featuring mushrooms and vegetables. Ingredients: Durum wheat semolina, barn eggs, water. Allergens:
