A timeless classic that Luciana Mosconi has brought back to life in the name of excellence: the dough is made only with durum wheat semolina and 100% fresh Italian eggs. The processing method is similar to what the old rolling pin used to do and, as far as the fillings are concerned, only ricotta cheese from the Colfiorito plateau, fresh spinach and Parmigiano Reggiano D.O.P. matured for 22/24 months.
RICOTTA CHEESE AND SPINACH FILLING
We are inflexible about the quality of the ingredients. We simply demand the best for our fillings: Ricotta cheese from the Colfiorito plateau and fresh spinach.
The old flavours of the original Luciana Mosconi’s shop come back to life in the specialties of our new line, “La Pasta Fresca”. The fillings are prepared in our kitchens by the expert hands of our cooks and only with high-quality ingredients. In our fillings there is no addition of artificial flavourings, breadcrumbs, glutamate and preservatives.