D'Angelo Organic Pasta Specialities

Italians can justifiably be proud of their great cuisine. Especially the pasta enjoys international fame. Outside of Italy, however, most people only know half a dozen varieties of the national dish. Between South Tyrol and Sicily there are more than 350 pasta varieties. Almost every region has at least one typical noodle shape. Some bear curious names such as ”little ears“ or ”priest worms“. When it comes to pasta Italians are local patriots. However, they as well do not want to eat their noodles pure. Only the wonderful sauces, pestos or ragouts make noodles a culinary highlight. Naturally, every Italian grandmother keeps an old family recipe for the perfect sauce. Good sauces do not have to be complicated. The best example is pesto. This spreadable uncooked sauce often only consists of a handful of ingredients. Olive oil, basil, garlic, nuts, pine nuts, salt and lemon juice already are enough for a classic ”Pesto Basilico“.

North of the Alps, most people enjoy pasta as a main dish. However, Italians like to eat their meals in several courses. Often the first or second course contains noodles. In these cases the sauce is usually rather simple. Only if the main course contains pasta, the sauce becomes correspondingly elaborate. Depending on the recipe then also cheese, vegetables, meat or fish come on the plate. But there are also dishes where the ingredients do not come into the sauce but right into the pasta. In the case of ravioli or tortellini, the filling is surrounded by a dough coat. Ravioli in tomato sauce is probably the most famous canned convenient food in the world. Many gourmets, therefore, despise the small filled pasties. However, tortellini have retained the reputation of a traditional pasta speciality.

There are numerous legends about the origins of tortellini. The most famous took place in the Renaissance in the province of Modena. On her way, the Princess Lucrezia Borgia stayed overnight in a small guest-house in the country. The host was so fond of her beauty that he sneaked to her room at night to watch her through the keyhole. In the candlelight he saw the naked belly button of the Princess. The shape of it is believed to have been the inspiration for him to create the tortellini. Another theory about the origin of the tortellini is not that frivolous, but more probable. In the 17th century the turtle was a popular architectural ornament in Modena. The popular motif is supposed to have inspired a cook to the characteristic form of the stuffed pasta. One can argue about whether tortellini look more like a belly button or a turtle. That they are incredibly tasty is definitely beyond discussion. Thanks to D'Angelo you can also enjoy the little delicacies without having to spend the whole day in the kitchen.

With the Organic Pasta Specialities of D'Angelo, delicious and varied dishes are created in no time. The traditionally manufactured pasta is refined with selected organic ingredients. Whether refined with vegetables or spicy-aromatic champignons and porcini mushrooms - tortellini are a real highlight on every plate. Something very special are the D'Angelo Organic Tortellini with Cheese Filling: With pecorino and ricotta they contain two typical Italian cheese classics that make the heart of every gourmet beat faster. Do you like another pasta shape? Then try the particularly filigree Organic Cappelletti in the variety Vegetable Whole Grain. The vegan noodles convince with a delicious filling of finest onions, hearty leek and colorful spinach. The D'Angelo Organic Ravioli also provide for a Mediterranean sense of life: Refined with a Vegan Filling, they are particularly creamy. For cheese lovers the Organic Ravioli Cheese Spinach offer a composition of three cheese varieties. The Organic Pasta Specialties by D'Angelo are prepared quickly. Enjoy the Italian joy of living in best organic quality.