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Tasting mix of Italian stuffed pasta

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

1, 2, 3

 129.00 309.00

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SPECIAL OFFER: FREE SHIPPING!

Hamper PA04-A  “Tasting mix of Italian stuffed pasta” contains:

  • 500 g  Meat and vegetables ravioli
  • 500 g  Ravioli with cheese and walnut filling
  • 500 g  Agnolottini (small ravioli from Piedmont) with meat filling
  • 500 g  Oval with crab meat filling
  • 500 g  “ilplin” goat cheese filling
  • 500 g  Tajarin straw and hay
  • 500 g  Ravioles of Valvaraita
  • 500 g  Agnolotti (ravioli from Piedmont) with meat filling
Quantity Code n. Cost of the Goods
1 Hamper-PA04-A-1 € 129
2 Hamper-PA04-A-2 € 220
3 Hamper-PA04-A-3 € 309

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

Meat and vegetables ravioli

Certified Piedmontese cattle breed meat and locally grown vegetables are the filling of this classic Langa “raviola”.
Balanced in taste, it is great with a knob of butter and a sprinkling of Parmigiano Reggiano.

Ravioli with cheese and walnut filling

This is the classic combination of cheese and walnuts that makes the ravioli fragrant and slightly spicy.
A nice seasoning of melted cheese or a simple sprinkling of Parmigiano Reggiano make them a pleasant and interesting dish.

Agnolottini (small ravioli from Piedmont) with meat filling

These are the “small ravioli for soup” that, thanks to the use of certified Piedmontese cattle breed meat, are tasty and rich in flavour. The size makes them particularly appreciated by children. The ideal pairing is with a meat or vegetable broth.

Oval with crab meat filling

The ravioli filled with crab meat is a dish suitable for special occasions, such as Christmas, New Year or Valentine’s Day. We recommend serving this dish with a delicate shrimp sauce and pairing it with good bottle of white Arneis Langhe wine.

“ilplin” goat cheese filling

The goat’s milk cheese used for the filling is the precious and rare “Robiola Roccaverano”, a Piedmontese DOP certified product, which enriches the plin with the typical aromas and flavours of the Langhe area. A drizzle of extra virgin olive oil and fresh tomato, or the classical combination of “butter and sage” are the recommended dressings.

Tajarin straw and hay

Adding a touch of colour to the table: one egg tajarin nest and one spinach nest.
A simple mix that brings joy to the table and lends itself to the most imaginative culinary experiments.

Ravioles of Valvaraita

They are typical of the Occitan tradition, but the use of “Tumin dal Mel”, a small mountain cheese made with cow’s milk, makes them even more tasty and special. We recommend to season this dish with a light dusting of black pepper and a good tasty butter.

Agnolotti (ravioli from Piedmont) with meat filling

The use of a great filling made with Certified Piedmontese cattle breed meat, gives them an intense and rich flavour. Topped with a drizzle of extra virgin olive oil or with a rich meat sauce brings to the table a dish for real gourmets.

Pasta – Meat and vegetables ravioli
Designation:  Ravioli di carne e 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 35% (beet, spinach, cabbage), veal meat 30%, breadcrumbs, roasted veal sauce, cooked sausage 6% (pork, salt, natural flavours, sugars), potato flakes (dehydrated potatoes 99%, spices, preservative: sodium metabisulfite, natural flavour), Grana Padano cheese, cheese, carrot, celery, leek, onion, 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, sulphites. May contain traces of soybeans.

Nutrition facts
Average values per 100 g
Energy:  232 kcal/ 977 kj
Fat:  4.8 g
of which saturated: 2.1 g
Carbohydrate:  35 g
of which sugar:   1.4 g
Protein: 11 g
Salt: 1.6 g

Pasta – Ravioli with cheese and walnut filling
Designation:  Ravioli di formaggio e noci
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, spinach, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Ricotta cheese (milk whey, milk), walnuts 16%, Gorgonzola cheese 6,3%, breadcrumbs, Grana Padano cheese 4,2%, blue cheese 2,1%, vegetable fibre, salt.
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, nuts.

Nutrition facts
Average values per 100 g
Energy:  267 kcal/  1120 kj
Fat:  9.5 g
of which saturated:  2.9 g
Carbohydrate:  33 g
of which sugar:  1.8  g
Protein:  11 g
Salt: 2.2 g

Pasta – Agnolottini (small ravioli from Piedmont) with meat filling
Designation:  Agnolottini di carne
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Roast veal of the Piedmontese breed 41%, raw ham 15% (pork, salt), cooked sausage 15% (pork, salt, natural flavours, sugars), mortadella 15% (pork, pork fat, pork rind, water, salt, potato starch, dextrose, flavours, spices, flavour enhancer: E 621), Grana Padano cheese, cheese, breadcrumbs, eggs, salt, vegetable fibre, spices, onion, celery, carrot, leek, herbs.
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:  271 kcal/ 1143 kj
Fat:  8.0 g
of which saturated: 3.0 g
Carbohydrate:  33 g
of which sugar:  1.0 g
Protein: 16 g
Salt: 3.4 g

Pasta – Oval with crab meat filling
Designation:  Ovali alla polpa di granchio
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Crab pulp 50%, ricotta cheese (milk whey, milk), semi skimmed milk, potato flakes (dehydrated potatoes 99%, spices, preservative: sodium metabisulfite, natural flavour), eggs, parsley, vegetable fibre, salt, fish stock (salt, dehydrated fish, flavour enhancers: monosodium glutamate, disodium guanylate, disodium inosinate; yeast extract, palm fat, onion powder, pepper).
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, molluscs, crustaceans, sulphites, celery. May contain traces of soybeans.

Nutrition facts
Average values per 100 g
Energy:  201 Kcal/ 851 kj
Fat:  2.6  g
of which saturated: 0.9 g
Carbohydrate:  32 g
of which sugar:  1.1 g
Protein: 11 g
Salt: 1.8 g

Pasta – “ilplin” goat cheese filling
Designation:  Il plin di caprino
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, spinach, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Semi skimmed milk, robiola di Roccaverano cheese 20%, caprino cheese 20%, wheat flour type “00”, vegetable fibre, salt.
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.

Nutrition facts
Average values per 100 g
Energy:  236 kcal/ 994 kj
Fat:  6.3 g
of which saturated:  3.9 g
Carbohydrate:  34 g
of which sugar:   1.7 g
Protein:  9.8 g
Salt: 1.3 g

Pasta – Tajarin straw and hay
Designation:  Tajarin paglia e fieno
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, eggs 27%, durum wheat semolina, vegetable fibre.
SPINACH PASTA 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:  298  kcal/  1263 kj
Fat:   3.0 g
of which saturated:  0.7 g
Carbohydrate:  56 g
of which sugar:  1.2  g
Protein: 11 g
Salt:  0.23 g

Pasta – Ravioles of Valvaraita
Designation:  Ravioles della Valvaraita
Net quantity: 500 g
Ingredients: potato flakes 25% (dehydrated potatoes 99%, spices, preservative: sodium metabisulfite, natural flavour), water, wheat flour type “00”, toumin dal mel cheese 13% (pasteurized whole milk, rennet, salt), durum wheat semolina, Grana Padano cheese, cheese, eggs, salt, spices, rice flour.
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, milk, eggs, sulphites. May contain traces of soybeans.

Nutrition facts
Average values per 100 g
Energy:  253 kcal/ 1066 kj
Fat:   7.0 g
of which saturated:  4.2 g
Carbohydrate:  36 g
of which sugar:   0.7 g
Protein:  10 g
Salt:  0.87 g

Pasta – Agnolotti (ravioli from Piedmont) with meat filling
Designation:  Agnolotti di carne alla piemontese
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Roast veal of the Piedmontese breed 37%, raw ham 14% (pork, salt), cooked sausage 14% (pork, salt, natural flavours, sugars), mortadella 14% (pork, pork fat, pork rind, water, salt, potato starch, dextrose, flavours, spices, flavour enhancer: E 621), breadcrumbs, Grana Padano cheese, cheese, salt, spices, onion, celery, carrot, leek, herbs.
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:  304 kcal/ 1279 kj
Fat:   8.5 g
of which saturated: 3.9 g
Carbohydrate: 41 g
of which sugar:   0 g
Protein: 15 g
Salt:  3.2 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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