FILOTEA LIVE
The traditions of the past? Discover them with Filotea
Our egg pasta comes from the rediscovery of ancient Marche recipe and from the passion for traditions, among which we point out making the dough at home for Sunday lunch.
Tagliatelle with sun-dried tomatoes , Olives and breadcrumbs
Ingredients for 4 persons: 250 g of Tagliatelle Filotea; 10 sun-dried Tomatoes ; ½ shallot; 10 pitted black olives ; 50g breadcrumbs ; 2 tbsp of extra virgin olive oil; Parsley ; Salt ; Pepper ; salted ricotta cheese
Food Immersion e Filotea insieme per Mani in Pasta
Nessuno di voi rimarrà sorpreso nel leggere che noi di Filotea amiamo conoscere ed incontrare personalmente i nostri consumatori e, più in generale, tutti gli amanti del buon cibo e della tavola. Fa parte del nostro modo di essere e di intendere il nostro lavoro.
Linguine with Green Beans , Tomatoes and salted Ricotta
Ingredients for 4 person: 250 g of Linguine all’uovo Filotea; 200 g of boiled green beans ; 10 – 12 baby tomatoes ;4 tbsp of extra virgin olive oil ; 1 clove of garlic ; Chilli pepper ; Grated hard Ricotta ; salt
Garlic and Parsley Chitarrone Filotea with Friggitelli Peppers, Pachino tomatoes and Chimichurri
Ingredients for 4 person: 250 gr of Garlic and Parsley Chitarrone Filotea ; 500 gr of friggitelli peppers; 20 Pachino tomatoes ; 1 clove of garlic ; 4 tbsp of extra virgin olive oil ; 2 tbsp of dry chimichurri ; salt ; some leaf of parsley
Tomato’s Linguine with Clams and Zucchini Flowers
Ingredients for 4 person: 250 gr of Tomato's Linguine Filotea ; 50 gr of chopped shallots ; 500 gr of clams ; 15 zucchini flowers ; 8 tbsp of extra virgin olive oil ; salt ; pepper ; chilli
