filled with mushrooms, carrots, celery and tomatoes, baked in Bechamel sauce.

in a sauce of truffles, mascarpone and cream

Tagliatelle pasta in a light tomato cream sauce with oyster mushrooms, hazelnuts, red wine and fresh tarragon

noodle pockets, stuffed with porcini mushrooms and ricotta, sage butter and freshly grated Parmesan

red noodle pockets, filled with tomatoes, mozzarella and ricotta. With sage butter and freshly grated Parmesan cheese

filled with ricotta and basil pesto Genovese with freshly grated Parmesan cheese

organic whole grain spelt spirals in a pepper sauce with fresh oyster mushrooms

with arugula-tomato sauce, available also with freshly grated Parmesan cheese