The Grattata pasta (gratings) belongs to the minute pasta family to be cooked in broth.
In Friuli Venezia Giulia, in the province of Trieste in particular, but also in other regions such as Tuscany and Basilicata, this type of broth was used as a starter at important meals, like wedding receptions, for example. It was thought that it stimulated the appetite in readiness for the rich, hearty dishes that were to follow.
In Umbria, on the other hand, it was cooked for nursing mothers in goose or pork broth.
Grattata pasta is especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips.
This pasta can be used in thick creamy or velvety soups.
Available in 250g packs.
Fettuccine all'uovo con spinaci, a tasty variation of the classic Lasagna all'uovo, are made with the addition of tender leaf spinach to produce fragrant, imaginative dishes packed with flavour.
It is not easy to establish where this type of pasta originated from, which is popular all over Italy, albeit with different local names. Fettucine were probably originally from Lazio where they are the pride of all regional cooking.
Fettuccine are very versatile and so suitable for a variety of sauces. They are recommended in particular in pasta dishes with tomato and meat ragùs. They are also excellent for preparing fish-based sauces, especially shellfish
Available in 250g packs