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Pasta and vegetables

La Cucina delle Langhe
Code: Hamper PA04-C
Weight: N/A
Quantity

1, 2, 3

 109.00 289.00

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SPECIAL OFFER: FREE SHIPPING!

Hamper PA04-C  “Pasta and vegetables” contains:

  • 500 g  Vegetables ravioli
  • 500 g  Rice and cabbage Ravioli
  • 500 g  Borage ravioli
  • 500 g  “ilplin” with vegetable filling
  • 500 g  Egg Tajarin
  • 500 g  Spinach Tajarin
  • 500 g  Potato gnocchi
  • 500 g  Homemade pasta with egg
Quantity Code n. Cost of the Goods
1 Hamper-PA04-C-1 € 109
2 Hamper-PA04-C-2 € 199
3 Hamper-PA04-C-3 € 289

Prices VAT/taxes included.
The food is shipped in order to reduce costs and to dispatch the goods in the best possible condition.
Normally for multi-week duration windows, orders collected from Monday to Sunday are shipped the following Tuesday, so that fresh foods are packed shortly before shipment.
Couriers usually deliver in 48/72 hours.

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Description

Vegetables ravioli

We have chosen a vegetable filling for a “light” version of these “ravioli”.  Ideal for vegetarians.
Delicate, light but tasty, they pair well with a sauce of fresh tomatoes and basil.

Rice and cabbage Ravioli

In the Middle Ages the trading activity with other areas brought many other ingredients to the Langa area, such as rice, along with Savoy cabbage, that soon became a great companion for the ravioli.
With an unusual texture and a very sweet taste, they pair well with rich and full sauces and even with pepper and other hot spices.

Borage ravioli

A typical Alps filling overlooking the sea which uses borage, which for centuries grows wild throughout the Mediterranean region. The flavour is delicate and fresh. We recommend serving them with a tomato sauce and a spoon of extra virgin olive oil.

“ilplin” with vegetable filling

A balanced mix of selected vegetables, is the secret in making this plin a delicate yet tasty pasta. Just serve with fresh tomato sauce and a little bit of extra virgin olive oil.

Egg Tajarin

The rural simplicity brought to the table: water, flour and eggs.
To savour the full taste of this dish, just serve with a tablespoon of extra virgin olive oil or a knob of butter or the classic seasoning with butter and sage. We prefer to accompany them with a rich meat sauce and a glass of red Nebbiolo Docg wine.

Spinach Tajarin

One of the most classic vegetables becomes the ideal companion for eggs and flour.
The tajarin spinach, tasty and full, is perfect with mushroom or vegetable sauces and seasoning, but also pairs well with a simple drizzle of extra virgin olive oil or the classic butter and sage.

Potato gnocchi

Rediscover the genuine taste of homemade potato gnocchi.
We recommend serving them with a rich meat sauce or a delicate mix of melting cheeses but they are also excellent with a knob of butter or extra virgin olive oil.

Homemade pasta with egg

It is made according to the original Piedmontese recipe: 15 egg yolks for each kg of flour. The dough is deep yellow in colour and after cooking it maintains its crispness. Its use in the kitchen gives way to the most different interpretations.


Pasta – Vegetables ravioli

Designation:  Ravioli di verdura
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Vegetables in variable proportion 50% (spinach, beet, cabbage), eggs, roasted veal sauce, potato flakes (dehydrated potatoes 99%, spices, preservative: sodium metabisulfite, natural flavour), breadcrumbs, Grana Padano cheese, cheese, carrot, celery, leek, onion, salt, vegetable fibre, spices.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients: cereals containing gluten, eggs, milk, celery, sulphites. May contain traces of soybeans.

Nutrition facts
Average values per 100 g
Energy:  235  kcal/ 988  kj
Fat:  6.2 g
of which saturated:  3.0 g
Carbohydrate:  35 g
of which sugar:  1.7  g
Protein:  8.4 g
Salt:  1.8 g

Pasta – Rice and cabbage Ravioli
Designation:  Ravioli di riso e cavoli
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Rice 39%, cabbage 21%, roasted veal sauce, breadcrumbs, carrot, celery, leek, Grana Padano cheese, cheese, onion, vegetable fibre, salt, spices.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs, milk, celery.

Nutrition facts
Average values per 100 g
Energy:  237 kcal/ 998 kj
Fat:  5.4  g
of which saturated: 2.7 g
Carbohydrate:  38 g
of which sugar:   1.6 g
Protein:  7.7 g
Salt:  2.0 g

Pasta – Borage ravioli
Designation:  Ravioli di borragine
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Borage 23%, beet, roast veal of the Piedmontese breed, ricotta cheese (milk whey, milk), roasted veal sauce, breadcrumbs, cooked sausage (pork, salt, natural flavours, sugars), Grana Padano cheese, cheese, carrot, celery, leek, onion, vegetable fibre, salt, spices.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs, milk, celery.

Nutrition facts
Average values per 100 g
Energy:  248 kcal/  1043 kj
Fat:  7.2 g
of which saturated:  3.5 g
Carbohydrate:  35 g
of which sugar:  1.7 g
Protein:  9.7 g
Salt:  1.8 g

Pasta – “ilplin” with vegetable filling
Designation:  Il plin di verdure
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Vegetables in variable proportion 50% (spinach, beet, cabbage), eggs, roasted veal sauce, potato flakes (dehydrated potatoes 99%, spices, preservative: sodium metabisulfite, natural flavour), breadcrumbs, Grana Padano cheese, cheese, carrot, celery, leek, onion, salt, vegetable fibre, spices.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients: cereals containing gluten, eggs, milk, celery, sulphites. May contain traces of soybeans.

Nutrition facts
Average values per 100 g
Energy:  235 kcal/  988 kj
Fat:  6.2 g
of which saturated: 3.0 g
Carbohydrate: 35 g
of which sugar: 1.7 g
Protein:  8.4  g
Salt: 1.8 g

Pasta – Egg Tajarin
Designation:  Tajarin all’uovo
Net quantity: 500 g
Ingredients: Wheat flour type “00”, eggs 27%, durum wheat semolina, vegetable fibre.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs.

Nutrition facts
Average values per 100 g
Energy:  305 kcal/  1292 kj
Fat:  3.7 g
of which saturated:  0.9 g
Carbohydrate:  56 g
of which sugar:  1.4  g
Protein:  11  g
Salt:  0.27 g

Pasta – Spinach Tajarin
Designation:  Tajarin agli spinaci
Net quantity: 500 g
Ingredients: Wheat flour type “00”, durum wheat semolina, spinach 14%, eggs 13%, vegetable fibre.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs.

Nutrition facts
Average values per 100 g
Energy:  291 kcal/  1233 kj
Fat:  2.2 g
of which saturated: 0.5 g
Carbohydrate:  56 g
of which sugar:  1.0 g
Protein:   11 g
Salt: 0.19 g


Pasta – Potato gnocchi

Designation:  Gnocchi di patate
Net quantity: 500 g
Ingredients: minimally processed potatoes 44% (potato, sulphites), potato flakes 27% (dehydrated potatoes 99%, spices, preservative: sodium metabisulfite, natural flavour), wheat flour type “00”, potato starch, salt, flavour.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients: cereals containing gluten, sulphites. May contain traces of soybeans.

Nutrition facts
Average values per 100 g
Energy:  238 kcal/ 1009 kj
Fat:  0 g
of which saturated: 0.2 g
Carbohydrate: 51 g
of which sugar: 1.0 g
Protein:  5.5  g
Salt:  0.86 g


Pasta – Homemade pasta with egg

Designation:  Pasta sfoglia all’uovo per lasagne
Net quantity: 500 g
Ingredients: Wheat flour type “00”, eggs 27%, durum wheat semolina, vegetable fibre.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs.

Nutrition facts
Average values per 100 g
Energy:  305 kcal/ 1292 kj
Fat:  3.7 g
of which saturated:  0.9 g
Carbohydrate:  56 g
of which sugar: 1.4 g
Protein:  11  g
Salt:  0.27 g

Cooking times
To cook pasta, you first need the right type of pan that must be able to contain at least a litre of water for every 100 grams of product, and, maintaining the right proportions, about 10 grams of salt.
For fresh homemade filled pasta, unlike the dry type, it is not possible to accurately indicate the cooking time, two, three, four minutes at the most.
The right time “al dente” is when the outside is still quite hard, while the core part with the filling remains pleasantly soft.

Storage
The high quality raw materials and the care taken during all the production phases, including the rigorous respect of the cold chain, allows the fresh product to be easily frozen at home. This will allow you to enjoy a top quality pasta even after several weeks or months, without losing any of its quality.

LA CUCINA DELLE LANGHE

The company arises from Grandma Maria’s passion for the goodness and the authenticity of the typical Langhe cuisine. “Langhe” is a hilly part of the Piedmont Region famous for its wines and excellent cuisine.

Nonna Maria has skilfully transmitted this passion to her sons, Mauro and Fabrizio, who have transformed their mother’s home cooking into an artisanal production of the highest level, specialising in handmade fresh filled pasta such as Plin, Tajarin, Gnocchi, Ravioli, Agnolotti and other typical dishes.

Their pasta was soon appreciated by delicatessens and restauranteurs becoming a real reference point for local gourmands. Participating in many exhibitions and prestigious events, including the Salone del Gusto in Turin, the SIAL in Paris and the Sanremo Festival, the company’s specialties are now known even outside regional borders.

Today the company strives, day after day, to improve its product and to expand its range: all the raw materials are selected with extreme accuracy and modern processing methods are used, but many phases are still carried out by hand. All these aspects allow the company to produce top quality and genuine products, with an incomparable taste.

The pride of LA CUCINA DELLE LANGHE is “Ilplin”: ravioli typically produced in the Langhe area, that are a speciality of the Piemontese cuisine. Its name derives from the “pinch” gesture that is manually made when closing the filling inside the thin pastry, making each raviolo unique and different.

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