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Filled pastas

Freshwater fish and homemade pasta

Filled pasta allows you to taste the excellent quality of our trout and char from the Alps as well as the whitefish caught on Lake Garda, which are immediately processed to preserve their delicate flavor.

A light, traditional and easily digestible product with a rich flavor, the filled pasta is made in collaboration with the Pastificio Gaetarelli in Salò.  It is designed for the specific needs of top restaurants and hotels.

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Pastificio Gaetarelli

Ravioli with smoked salmon trout

All the goodness of classic egg pasta is combined with the delicate and delicious flavor of the trout filling, perfect for a delicious and refined first course dish.

The pasta has a delicious, creamy filling of a smoked salmon trout fillet, ricotta and Parmigiano Reggiano cheese, enclosed in a thin sheet of fresh egg pasta.

A frozen product, to be consumed after cooking.

Cook the ravioli in salted, boiling water for five minutes. To enhance the flavor of their delicate filling, prepare a fresh, simple sauce of cherry tomatoes and chopped rocket to accompany them and give a touch of color to the dish.

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Hot-smoked char pasta medallions

All the goodness of classic egg pasta is combined with the appetizing taste of the char filling, perfect for a delicate, flavorful first course dish.

The pasta has a delicious, creamy filling of a smoked arctic char fillet, ricotta and Parmigiano Reggiano cheese, enclosed in a thin sheet of fresh egg pasta.

A frozen product, to be consumed after cooking.

Cook the medallions in salted, boiling water for five minutes. To enhance the flavor of the delicate filling, prepare a butter or extra virgin olive oil and sage sauce.

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Tortelloni pasta with Lake Garda whitefish

All the goodness of classic egg pasta is combined with the delicate, aromatic lavarello whitefish filling, perfect for a unique and exquisite first course dish.

The pasta has a delicious, creamy filling of a whitefish fillet, ricotta and Parmigiano Reggiano cheese, enclosed in a thin sheet of fresh egg pasta.

A frozen product, to be consumed after cooking.

Cook the tortelloni in salted, boiling water for five minutes. To enhance the flavor of their delicate filling, accompany them with a sauce made with tomato confit, burrata cheese and fennel. Top with grated parmesan.

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