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The chef’s secrets

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

1, 2

 139.00 249.00

Clear

SPECIAL OFFER – FREE SHIPPING!!

Hamper PA04-D  “The chef’s secrets”  contains:

  • 500 g  Oval with crab meat filling
  • 500 g  Borage Ravioli
  • 500 g  “ilplin”with  Raschera D.O.P. cheese filling
  • 500 g  “ilplin” with Fondue (melted Fontina cheese) and truffle
  • 500 g  “ilplin” goat cheese filling
  • 500 g  Truffle Tajarin
Quantity Code n. Cost of the Goods
1 Hamper-PA04-D-1 € 139
2 Hamper-PA04-D-2 € 249

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

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.

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  Raschera D.O.P. cheese filling

A historical and popular variant of the plin is made with a cheese filling.
Raschera, a DOP certified Piedmontese cheese, makes “ilplin” rich and fragrant, giving it a delicate spiciness.
Enjoy it in all its goodness in combination with a good glass of Dolcetto DOC, Dogliani DOCG or Nebbiolo DOCG wine.

“ilplin” with Fondue (melted Fontina cheese) and truffle

A bit of cheese and a “scratch” of precious truffle. With this filling, “ilplin” was also served to kings and queens, dignified and proud to represent the Langa in its best essence.
A light dressing is recommended in order to better appreciate its flavour to the full.

“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.

Truffle Tajarin

We use the “Tuber aestivum” truffle that preserves its original flavour after cooking. Accompany them with a drizzle of extra virgin olive oil or mountain butter, combined with a scrape of white truffle.

PastaOval 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

PastaBorage 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  Raschera D.O.P. cheese filling
Designation:  Il plin al raschera D.O.P
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Raschera D.O.P. cheese 53%, eggs, ricotta cheese (milk whey, milk), milk, potato flakes (dehydrated potatoes 99%, spices, preservative: sodium metabisulfite, natural flavour), 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, sulphites. May contain traces of soybeans.

Nutrition facts
Average values per 100 g
Energy:  269 kcal/ 1130 kj
Fat:  9.5 g
of which saturated: 5.8 g
Carbohydrate: 32 g
of which sugar: 1.4 g
Protein:  12  g
Salt: 1.2 g

Pasta“ilplin” with Fondue (melted Fontina cheese) and truffle
Designation:  Il plin di fonduta e tartufo
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS (45%): Fontal cheese 34%, milk, eggs, wheat flour type “00”, vegetable fibre, summer truffle 1,4% (Tuber aestivum Vitt.), salt, flavour, olive oil.
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:   249 kcal/ 1049 kj
Fat:   6.7 g
of which saturated: 3.1 g
Carbohydrate:  35 g
of which sugar: 1.6 g
Protein:  11 g
Salt: 1.0 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

PastaTruffle Tajarin
Designation:  Tajarin al tartufo
Net quantity: 500 g
Ingredients: Wheat flour type “00”, eggs 26%, durum wheat semolina, summer truffle 1,4% (Tuber aestivum Vitt.), vegetable fibre, 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, 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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