Stebin Market Place

Italian Food Joy

flag flag flag flag flag flag flag flag flag flag flag flag
img thb
img thb
img thb
img thb
img thb
img thb
img thb

Traditional piedmontese delights

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

1, 2, 3

 89.00 229.00

Clear

SPECIAL OFFER: FREE SHIPPING!

Hamper PA04-B  “Traditional piedmontese delights”  contains:

  • 500 g  Agnolotti (ravioli from Piedmont) with meat filling
  • 500 g  Vegetables ravioli
  • 500 g  Rice and cabbage Ravioli
  • 500 g  “ilplin” with beef rosted “braised” in Barolo DOCG wine
  • 500 g  Egg Tajarin
Quantity Code n. Cost of the Goods
1 Hamper-PA04-B-1 € 89
2 Hamper-PA04-B-2 € 164
3 Hamper-PA04-B-3 € 229

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.

Get the lastest News!

Description

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.

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.

“ilplin” with beef rosted “braised” in Barolo DOCG wine

The filling is made with certified Piedmontese beef braised slowly on a low heat in Barolo wine. A good butter and a sprinkling of Parmigiano Reggiano, are the perfect seasoning to enhance its flavour.

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.

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

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 – “ilplin” with beef rosted “braised” in Barolo DOCG wine
Designation:  Il plin di brasato al Barolo
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 66%, Barolo wine DOCG 20% (contain sulphites), sunflower oil, carrot, celery, leek, onion, vegetable fibre, salt, spices, 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, celery, sulphites.

Nutrition facts
Average values per 100 g
Energy:  211  kcal/ 890 kj
Fat:   3.3  g
of which saturated:  0.7 g
Carbohydrate: 31 g
of which sugar:   0.9 g
Protein:  14 g
Salt: 1.2  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

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.

Reviews

There are no reviews yet.

Be the first to review “Traditional piedmontese delights”

Your email address will not be published.