Beautifully shaped ring of pasta filled with, Stracchino, a soft goat cheese from Northern Italy and honey. Suitable for vegetarians and meat eaters interested in delicate flavours
Cooking instructions: cook for 5/6 minutes in an open pan with boiling water.
Separately, gently melt 40gr of butter (infused with sage) - or warm up some extra virgin olive oil with garlic.
Drain well and and serve hot with the melted butter or oil.
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 two people with a small appetite.
Fresh Chitarra Spaghetti with squid ink and pesto (approx 400 gr)
Ingredients for the pasta: 00 flour, pastorised eggs, spinach
Ingredients for the filling: Buffalo Ricotta cheese, spinach, hard cheese, butter, extra virgin olive oil, potato, salt. Covered with rice flour.
Allergens: possible traces of fish, crustaceous, celery, walnuts, or soya.