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Recipies

14
maggio
This salty pie, like the Potatoes Pie is one of the traditional pies of the mountains of the province of Parma and strongly linked not only to tradition but also to seasonality. Ingredients: For the dough 250 gr of flour 1 teaspoon of salt 50gr of extra virgin olive oil 125gr of hot water For the filling: 500gr of chard 150 gr of grated Parmigiano Reggiano Bio 25gr of extra virgin olive oil salt Method: Make a fountain with the flour [...]
19
marzo
Categoria: Dessert
The Susanna cake is typical of the Parma area and is also one of the most delicious ... it melts in your mouth! A shortcrust shell that contains a creamy ricotta filling covered with a chocolate glaze.       A delicious and simple cake to make, perfect as a dessert, but also for a snack or breakfast! Ingridients: For the shortcrust pastry:  250 gr of flour, 100gr of butter 130 gr of sugar, 1 spoon of baking powder 1 whole [...]
19
marzo
This savory pie is one of the traditional pies of the province of Parma. there are a thousand of recipes and a thousand of variations around,  from village to village,from family to family. Ingridients For the dough: 250 gr of flour 1 teaspoon of salt 50gr Extra virgin olive oil 125gr of warm water For the filling 1 kg of potatoes 1 shallot (or a piece of leek), 1 sprig of rosemary 150 ml of milk 150 gr of grated Organic Par [...]
09
febbraio
You know the spices are aphrodisiac, but especially ginger, cinnamon and chilli! so why not try our cutting board of spicy compotes for a super-fast aperitif suitable for a romantic evening? Ingredients 1 tablespoon of pumpkin and ginger compote 1 tablespoon of pears and cinnamon compote 1 tablespoon of  oranges and habanero compote 100g Organic Parmigiano Reggiano 36 months 100g of grated Organic Parmigiano Reggiano Method Prepar [...]
09
febbraio
Categoria: FIRST COURSE
The cappellacci are stuffed pasta typical of Emilia Romagna, similar to ravioli but from the strange shape that recalls the old straw hats of the peasants. Those typical of Ferrara are with the pumpkin filling, but today we give you a different way of making them for taste and color. The dough is red because of the addition of beetroot puree and the filling is of Parmesan cheese. The condiment is simple and perfect  if you have some leftover [...]
Azienda
PARMA NOBLE FOOD
property of company:

MALPELI MIRKO
Via Italo Subacchi, 4
43032 Bardi (PR)
Tel e Fax: +39 052571615
info@parmanoblefood.com
C.f.: MLPMRK76C11G337U
P.Iva: 02733790345
REA: PR-262749

 

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