Agnolotto with lamb meat and fresh thyme

stuffing of meat

Agnolotto

Cooking time

5 min.

Size

37x35x12 mm

Weight

7,5 g

Seasonal product

Available in:

ATM Fresh

Bag

Shelf life:

Weight:

500 g

Packaging:

Recyclable

The value of quality

Fresh eggs

free-range

Semolina and eggs

100% italian

Recipes

PREPARED BY OUR CHEFS

Lar Method

USED TO COLD-PROCESS PASTA

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The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

QUALITY
It fully preserves the qualities of the proteins

FRESHNESS
Keeps products fresh, also without pasteurization

DIGESTIBILITY
It guarantees the perfect integrity of the starches

COOKING
It allows uniform cooking on both the external and internal surfaces