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Video-recipes
Typical Bergamo products
 
Casoncelli Ingredients: Pasta made with: 00-grade wheat flour, durum wheat semola, water and eggs. Filling: poultry, beef, pork, crumbs from bread baked in a wood-fired oven, mortadella, grana padano cheese, sbrinz, spices, natural flavors.

Cooking method: Put the casoncelli in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter, fresh sage and pancetta bacon.

NO ADDED PRESERVATIVES. Store at 5°C max.

Casoncelli alla bergamasca Ingredients: Pasta made with: 00-grade wheat flour, durum wheat semola, water and eggs. Filling: poultry, beef, pork, crumbs from bread baked in a wood-fired oven, mortadella, grana padano cheese, sbrinz, spices, natural flavors.

Cooking method: Put the casoncelli in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter, fresh sage and pancetta bacon.

NO ADDED PRESERVATIVES. Store at 5°C max.

Casonsèi de la Bergamasca Ingredients: Pasta made with: 00-grade wheat flour, durum wheat semola, water and eggs. Filling: poultry, beef, pork, crumbs from bread baked in a wood-fired oven, mortadella, grana padano cheese, sbrinz, spices, natural flavors.

Cooking method: Put the casonsèi in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter, fresh sage and pancetta bacon.

NO ADDED PRESERVATIVES. Store at 5°C max.

Casoncelli del buongustaio Ingredients: Pasta made with: 00-grade wheat flour, durum wheat semola, water and eggs. Filling: poultry, beef, pork, crumbs from bread baked in a wood-fired oven, mortadella, grana padano cheese, sbrinz, spices, natural flavors.

Cooking method: Put the casoncelli in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter, fresh sage and pancetta bacon.

NO ADDED PRESERVATIVES. Store at 5°C max.

Fagottino di polenta Ingredients: Pasta made with 00-grade wheat flour, durum wheat semola, water, eggs. Filling: polenta, crumbs from bread baked in a wood-fired oven, salt, natural flavors.

Cooking method: Put the fagottini in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter, fresh sage and pancetta bacon.

NO ADDED PRESERVATIVES. Store at 5°C max.

Foiade di polenta Ingredients: Pasta made with: 00-grade wheat flour, durum wheat semola, water and eggs. Filling: polenta, crumbs from bread baked in a wood-fired oven, spices, natural flavors.

Cooking method: Put the foiade in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter, fresh sage and pancetta bacon.

NO ADDED PRESERVATIVES. Store at 5°C max.

Ravioli con formaggella della val di Scalve Ingredients: water, fresh Val di Scalve cheese, ricotta, potato starch, 00-grade wheat flour, salt, powdered milk, natural flavors, dusting of rice flour.

Cooking method: Fill a large pan with water, add salt and bring to a boil. Add the ravioli, stirring occasionally. Drain well.

NO ADDED PRESERVATIVES. Store at 5°C max.

Scarpinocc Ingredients: 00-grade wheat flour, grana padano cheese, crumbs from bread baked in a wood-fired oven, durum wheat semola, butter, eggs, milk, vegetables, salt, spices.

Cooking method: Put the scarpinocc in lukewarm salted water. Cook over medium flame for approximately 10 minutes; drain and serve with grana padano cheese, blackened butter and sage.

NO ADDED PRESERVATIVES. Store at 5°C max.

 
 
 
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POKER Srl di C. & B.
Via Spallanzani, n.28 - 24061 Albano S.Alessandro (BG)
Vat nr. 01448440162