Casinetto - Authentic and Genuine Italian Food
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Casinetto`s Kitchen

TORTA SALATA

For the dough:600 g flour all purpuse Caputo350 g water35 G Casinetto extra virgin olive oilpinch saltFor the filling:200 g Orogel spinach200 g Or...

TAGLIATELLE WITH BOTTARGA, ARTICHOKE AND FENNEL

Tagliatelle Giovanni Rana: the most famous fresh pasta of the Emilia-Romagna culinary tradition. The exclusive “Sfogliagrezza” prepared with the f...

Ravioli with burrata and tomatoes

  Recipe by Chef Francesco Cavazzina INDREDIENTS FOR 4 PEOPLE 300 gr caputo flour for pasta and gnocchi 6 eggs 360 gr burratina cheese 400 gr toma...

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