Pastificio Caponi was born in 1953, in the province of Pisa, at the beginning oriented towards stuffed fresh pasta production, during the years the dried egg pasta was inserted, in the traditional formats like tagliatelle Caponi, Pappardelle (egg pasta) - Caponi and lasagne Caponi. The raw materials used come from local Tuscan suppliers selected and guaranteed, as the it happens in the case of the eggs (26 egg yolk per kg of flour) whole and opened one at time, while the durum wheat comes from Florence. The pasta is produced using the renewed original machineries of the pasta laboratory, which have the particular peculiarity to leave space for the manual work, still nowadays a big part of the process, without replacing it. As a consequence the result is an artisanal product, traditional and cared in every single detail, also due to the natural temperature drying, a long and expensive process that go to the detriment of quantity but guarantees an incredibili high quality of the final product.

To prepare great Bolognese lasagne the quality of the pastry sheet is essential, indeed often the pasta used in this typical specialty is overshadowed by the rest of the ingredients. A pastry sheet that can make is presence consistent gives an extra step to the recipe in its complex, for this reason the Pastificio Caponi has just begun the production of the lasagna sheets. PASTRY SHEETS / LASAGNE - PASTIFICIO CAPONI are an artisanal product, exactly like the home made pasta prepared by the most skilled Bolognese grandmothers. The formula is the usual: 24 egg yolks coming from selected breedings, Italian durum wheat semolina carefully selected and slow drying of 70-80 hours in order to maintain all the tastes and properties. Thanks to the first choice ingredients, the knowledges and the production skills, pasta Caponi represents an excellence with few rivals in the Italian gastronomic panorama.

Since 1991 tradizioni padane has been producing hand made fresh pasta, initially in a market in which the art of hand making pasta wasn't appreciated at all yet. So the company was one of the first to spread the value of the artisanal products, exalting genuine ingredients and the traditional tastes. As now autumn is coming this is the ideal period for Mantova pumpkins. So what about having a dish of fantastic Tortellini alla Zucca (pumpkin filling)? A simple but delicious recipe for the period of the year, to make it better than it already is we're giving you some ingredients to add. Put some Butter - Az. Agricola Frascio in a pan and when it will be melt add some small pieces of Guanciale - Azienda Agricola Marchesini and some sage leaves Large Leaf Sage - Pot Plant 14 cm - Orto mio until they become crispy (don't burn the butter). So when the tortellini will be ready add all these ingredients, grated Parmigiano Reggiano DOP and some crushed Amaretti (Gavi TYPE) biscuits that pair very well with pumpkin.

The Tomato purrè - Masseria Dauna has been mentioned among the best Italian tomato sauces in a gambero rosso article. It is described ad a fresh, natural and artisanal product, with a delicate taste due to the total absence of salt that, in our opinion, doesn't lessen it, but on the contrary it exalts its delicious natural taste. Here's the link to the Italian article. http://www.gamberorosso.it/it/food/1044965-piccoli-produttori-e-aziende-di-nicchia-ecco-le-migliori-passate-di-pomodoro