Is there a better way to wish you all an happy Halloween than a 100% Made in Italy pumpkin risotto cooked by us? Carnaroli Rice Principato di Lucedio, Mantua Pumpkin, Cinta Senese pork guanciale and toasted Avola almonds Nama Mandorle. From the sweetness of the pumpkin to the decise taste of the guanciale, with the toasted note and crunchiness of the Avola almonds, everything starting from a super high quality Carnaroli rice as the ones by an artisan as the Principato di Lucedio.

Pastificio Menini is the last news in our catalogue, an expert producer of #ravioli Located in Valeggio, which is a very famous area for the stuffed pasta, it carries on the craft tradition of this product with many different specialties, from the typical tortellini di Valeggio, to the pumpkin ravioli and many others. The expert pasta makers of the company put all of them knowledges and cultural heritage in the product, especially in the entirely hand made ravioli lines, which is a very uncommon feature even among craft companies, among which it couldn't be missing the Typical Hand Made Tortellini di Valeggio with Meat Stuffing - Pastificio Menini.

The hand made pasta is still nowadays, despite the new technologies, an irreplaceable add value. Tradizioni Padane knows that well, a company where all of its Handmade small Tortelli with pumpkin filling - Tradizioni Padane are spread and filled by hand. These process are the result of many years of knowledge, practice and experience, influenced by the local cultural background too, all of them are factor that are able to achieve result that can’t be repeated in any other way. The result are hand made ravioli endowed with compact and fragrant dough, that encloses a stuffing where the sweetness of the pumpkin, that sometimes is different to dose, is well balanced by amaretti, species, mostarda and cheese.

Truffle is a product endowed with a truly unique and characteristic flavor, it is exactly this particularity to give it great value, so it is needed high skills to exalt it in the right measure. This is Tartufi Dominici objective, a specialized company in fresh truffles and truffle based sauces, dressings and evo oil, which after many years of study and field experience has succeed in finding well balanced recipes which bring out the raw material precious aroma. The White truffle and parmigiano cream - Tartufi Dominici is particularly adapt to crostini (little slices of toasted bread) and appetizers, while in the preparation of a risotto it can be a good idea amalgamating in the end using a Preparation based on butter with white truffle - Tartufi Dominici, other great products for first dishes recipes are Pumpkin Cream with Summer Truffle - Tartufi Dominici or Mushroom sauce and summer truffles (truffles 15%) - Tartufi Dominici.

It’s the moment of the year when a must of the fall gastronomic tradition take its place both in the restaurants and home tables: pumpkin. Talking about this product, it is necessary to mention the Mantua Pumpkin, the queen of the Italian pumpkin varieties. Due to its sweet and velvety flavor it has an amazing versatility, indeed it can be used from the appetizers to the desserts, and paired with some marked flavor ingredients, as it could be some guanciale, it can create some exalting contrasts for the palate.

The ravioli, one word and an entire world to discover, the origins are uncertain, the interpretations many and different from region to region. Today, talking about tortelli and casoncelli, we are in the province of Brescia, precisely in Gottolengo, a small town historically renowned for the production of this specialty. Right there Tradizioni Padane has planted its roots, a company born from the passion, the knowledge and the research that are handed down from one generation to another. A manual skill that still nowadays, despite the technologic progress, is still at the base of the company production. An artisanal pasta endowed with an add value not only due to the dexterity, but also thanks to the quality of the raw materials both concerning the flours which compose the dough and the many different stuffings from the classic Handmade thin Casoncelli Bresciani - Tradizioni Padane (bread and cheese), Handmade fine Tortellini di Gottolengo - Tradizioni Padane, Handmade fine Casoncelli with ricotta and spinach filling - Tradizioni Padane, Handmade small Tortelli with pumpkin filling - Tradizioni Padane, Tortelli with sea bass tomato filling - Tradizioni Padane and many others.

When you're walking along the streets or in a park at the end of October you will find yourself immersed in a yellow, orange and brownish landscape due to the fallen leaves. These colors reminds us that Autumn is the best season for the Mantua Pumpkin (Zucca Mantovana), which is unquestionably the Italian best one. Its origins in Italy dates back to many centuries ago, when it was imported from Asia and the New World. Usually pumpkin is well known for the outstanding tortelli stuffing, but today we're giving you a different recipe: Mezze maniche cacio e pepe with pumpkin cream and crispy ossocollo. Ingredienti: Mezze maniche Mancini, Mantua Pumpkin (Zucca Mantovana), Ossocollo ( Capocollo ) - Salumificio Lovison, Aloise - Extra Virgin Olive Oil from Apulia Agriè, Pecorino Sardo con caglio vegetale - Dolce di cardo stagionato 6 mesi - Azienda Agricola Mureddu Aru, Coarse sea salt of Trapani, black pepper. First cut the pumpkin into pieces and put it into the oven for 20 minutes. When its pulp will be soft remove it from the skin and put it into a mixer adjusting with salt and evo oil. Put the mezze maniche into salted boiling water for half the time it is written on the box. Meanwhile cut the ossocollo into small pieces and cook until crispy in a frying pan with a little evo oil. When the pasta will be a half of its cooking time drain it preserving the pasta water, so finish the cooking in a pan where before it was toasted some black pepper adding gradually the pasta water. When it will be ready turn the fire off and mantecate with the grated pecorino and some black pepper. Take a soup plate, put the pumpkin cream at the bottom, so the pasta and finally the crispy ossocollo with a last dust of black pepper.

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.