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Fresh egg pasta Fusilloni with fresh tomato, basil and stracciatella di burrata

Fresh egg pasta fusilloni
Code Y314

Garbugli® – taglierini a sfoglia ruvida con scampi marinati al coriandolo, olio allo zenzero, aglio fermentato, caviale di arancia rossa, salsa agli scampi

Code K106
E20PB-Linguine-plant-based-ricetta-ramen

Linguine with vegetable, peas and lentils in “vegetarian ramen”

Cauliflower Linguine – Plant Based
Code Y411
E20PB-Linguine-plant-based-ricetta-insalata-fresca

Linguine with vegetable, peas and lentils in fresh garden salad with fava bean and toasted hazelnut pesto

Cauliflower Linguine – Plant Based
Code Y411
E20PB-Linguine-plant-based-ricetta-polpette-vegane-scaled

Linguine with vegetable, peas and lentils with vegetable tagliatelle and vegan balls in red and yellow plum tomato sauce

Cauliflower Linguine – Plant Based
Code Y411
E20PB-Linguine-plant-based-ricetta-zuppa-di-legumi

Linguine with vegetable, peas and lentils in a pulse and cereal soup with popped corn and amaranth

Cauliflower Linguine – Plant Based
Code Y411
E20PB-Linguine-plant-based-ricetta-ragu-bianco

Linguine with vegetable, peas and lentils with “non-sausace” white ragù and sweet peas

Cauliflower Linguine – Plant Based
Code Y411
E20PB-Linguine-plant-based-ricetta-fake-carbonara

Linguine with vegetable, peas and lentils with “non-carbonara” sauce

Cauliflower Linguine – Plant Based
Code Y411

Cheese and pear Fiocchi® with winter fruit salad, spiced orange and cinnamon caramel and parmigiano gelato

Fiocchi with cheese and pears
Code Y206

Cappelletti romagnoli with basil crystals, piccadilly confit and stracciatella di burrata

Cappelletti romagnoli
Code Y111

Stuffed paccheri…leftover goodness

Paccheri
Code Y311
K124_Scrigni®-con-burrata-di-Puglia-calamaretti-spillo-crema-di-sponsali-corallo-e-nero-di-seppia

Scrigni® with Apulia Burrata cheese, little squid, cream of sponsale onions, coral and squid ink

Scrigni® with Apulia Burrata cheese
Code K124
K126_Panciotti®-con-punte-di-asparagi-e-mascarpone-cacao-amaro

Panciotti® with asparagus tips and mascarpone cheese with bitter cocoa and marinated sea bass

Panciotti® with asparagus tips and mascarpone cheese
Code K126
SUGOSI-Salsa-al-tartufo-tartare-di-carme-ricetta

Tartara di fassona su misticanza, salsa al tartufo gelatinata, uova di quaglia e vela di pane alle mandorle

Code T3004
SUGOSI-Salsa-al-tartufo-taglierini-ricetta

Garbugli® – Coarse taglierini, truffle sauce and lobster, marinated asparagus and raspberry reduction

Code T3004

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    De Gusto® is the place where our recipes and products are born, where customers, suppliers and collaborators come to see who we are and how we work to create and offer the finest Made in Italy fresh pasta.
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    Fermento

    Insights

    Romana Tamburini is the most representative businesswoman of italian tradition according to EY

    Fermento

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    “The art of sfoglina” at Ca’pelletti Firenze, part of “The legacy of women” calendar of events

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    Fermento

    The most precious treasure of Italian culture? Our culinary art.

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    Trends in the Foodservice Sector: Prospects for 2024

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    Fresh Pasta and Sfogline. A story of tradition and unmatched skill.

    Fiordiprimi®

    De Gusto®

    Sapori in Corso – Episode #19: Three baked recipes for the holidays

    Fermento

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    Surgital is still investing in sustainability, this time in revamping the cogeneration plant.
    Sosteniblita-e-ristorazione

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    Fermento

    The sustainable soul of a new form of catering
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