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Dark brown half-moon shaped pasta parcels filled with wild Porcini mushrooms, wild muchrooms that grow in forests, and potato. Suitable for vegetarians.  


Cooking instructions: poach for 4/5 minutes in an open pan with almost-boiling salted water. Separately, melt 40gr of butter (infused with sage) - or warm up some extra virgin olive oil with garlic. Remove the pasta from the water with a skimmer spoon, place on your plate and serve hot with the melted butter or oil drizzled on top.


Season with salt and pepper and enjoy!


Each portion contains approximately five piece of pasta. One portion is sufficient with one person with a big appetite or a starter for two.

Porcini Mushroom and Potato Mezzelune (approx 250 gr)

  • Ingredients for the pasta: 00 flour, pastorised eggs, bitter cacao powder.

    Ingredients for the filling:  potato, wild Porcini mushroom, water, salt, parsely, yeast. 

    Allergens: possible traces of fish, crustaceous, celery, walnuts, or soya.

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