Fettuccine all'Uovo no.94 - Divella Traditionally served with seafood and

Traditionally served with seafood and fish-based sauces

barn eggs (29%)Filling (62%): Porcini mushrooms 41% (Boletus edulis group)

Mezzi Rigatoni are particularly well-suited to hearty

These dough balls help reduce labour time

A delicate sponge cake filled with smooth ricotta cream and crushed pistachios

Fettuccine all'Uovo no.94 - Divella Traditionally served with seafood andClassic long egg pasta nests made from high quality durum wheat semolina and fresh egg. Bronze extruded for a rough surface that holds sauce beautifully, Fettuccine allUovo is traditionally suited to the rich, hearty dishes of Lazio and Central Italy. Ideal for slow cooked meat rags, porcini mushrooms, or seafood sauces, it is a reliable and authentic dried egg pasta essential for any Italian kitchen.