Italian gnocchi, are egg-shaped or spätzle-like shaped dough masses from Italian to southern German cuisine. We serve them with herbs and fruity tomatoes.
Allergens: A, C, G, – gluten, eggs, milk / lactose
Linguine, or linguini, is a type of pasta that is similar to spaghetti but is flat. They originally come from the Italian region of Campania. In the area around Genova they are called Trenette or Bavette. We serve them aglio e olio. So with garlic and olive oil.
Allergens: A, C, G, – gluten, eggs, milk / lactose
The Bolognese sauce is made from minced beef (or a mixture of beef, veal and pork), finely chopped onion and carrot and celery, and possibly pancetta, which are fried in butter (also mixed with olive oil). Add wine, a little water or broth and chopped or pureed tomatoes or tomato paste, salt and pepper.
The meat sauce is cooked at a low temperature for several hours and at the end it has a thick consistency.
Originally a poor people eat. According to the age-old recipe from Siggi, our friend and former landlord from the Gasthof Hochfirst in South Tyrol. Macaroni, bacon, cream, cheese, paprika and many other secret ingredients. Delicious!
Allergens: A, C, G, – gluten, eggs, milk / lactose
Carbonara is a pasta dish made from pasta with guanciale, egg, pepper and cheese from the Italian region of Lazio. Today it is one of the classics of Italian cuisine.
Allergens: A, C, G, – gluten, eggs, milk / lactose
