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Pasta Baronia

Discover the taste of Pasta Baronìa

Thanks to its certified quality and excellent cooking characteristics, Pasta Baronìa will surely inspire you in the kitchen and guarantee success with all kinds of recipes.

Taste

Nothing is more satisfying than the taste of a first course prepared with Pasta Baronìa. Tasting Pasta Baronìa unleashes sensations and positive emotions.

The ideal texture

After cooking, Pasta Baronìa preserves its firmness and elasticity; it’s never sticky.

The colour of the sun

It’s beautiful, dressed in amber; it becomes the Queen of any course and gives value to all condiments.

In a wheat field

It’s impossible not to catch the aroma in the cooking vapor: it’s the pure scent of wheat.

Firm and unique

Pasta Baronìa has an ideal texture, gently resistive to chewing and preserving its firmness after cooking.

The five senses of pasta

Cooking is important

For each liter of water and 100g of pasta, add 10g of salt when boiling. If the recipe entails a passage in pan with seasoning, it’s preferable to drain the pasta 2-3 minutes before the ideal cooking time.

Before draining save a glass of cooking water, that you will add to the pasta and its condiments, as much as necessary to get a perfect blend of all the ingredients.

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Fusilloni with Aubergine Pesto

Recipe created by: Giovanna Bianco

Lumaconi with Potato and Squid Cream

Recipe created by: Giovanna Bianco

Fusilloni with Tomato and Basil Pesto

Recipe created by: Giovanna Bianco

Fusilloni with velvet broccoli, Salted codfish cooked in vapor, toasted pine nut and Ravece olive oil

Recipe created by:

Spaghetti with Cod “alla marinara” sauce and crispy bread

Recipe created by: LINA FISCHETTI

Gnocchetti sardi with oven-baked cherry tomatoes, wild oregano and Campania Cacioricotta cheese

Recipe created by: roll

In the kitchen
with you

In this showcase, you’ll find a treasure trove of recipes sent in by people just like you! From simple to imaginative, there’s something for everyone. Share these creations with those who love to bring the vibrant flavours of Italy to the table.

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Chef’s recipes

See chef’s recipe (11)

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Treatment of data

By completing this form you are authorising De Matteis Agroalimentare SpA to publish your material on its site www.pastabaronia.it

Material received in the form of files, photos, ingredients or methods may be revised or altered and texts or ingredients can be changed prior to publication. If considered suitable, the material shall be published with credit given to the author and linked to the blog; the author shall not be entitled to anything more.

Personal information such as first name, last name and email address shall not be used for promotional purposes or given to others, but shall be kept in our database and files.

home

Pasta Baronia

Discover the taste of Pasta Baronìa

The five senses of pasta

Cooking is important

Fusilloni with Aubergine Pesto

Lumaconi with Potato and Squid Cream

Fusilloni with Tomato and Basil Pesto

Fusilloni with velvet broccoli, Salted codfish cooked in vapor, toasted pine nut and Ravece olive oil

Spaghetti with Cod “alla marinara” sauce and crispy bread

Gnocchetti sardi with oven-baked cherry tomatoes, wild oregano and Campania Cacioricotta cheese

Tagliatelle Parmigiana

PASTA MISTA A LA PERGOLA

ZITI TAGLIATI WITH RABBIT SAUCE

BARONIA FARFALLE WITH PUMPKIN

Linguine with Pesto, Beans and Potatoes

Whitebait Capellini with Garlic and Chili

Penne with zucchini and Aquila seffron

Penne In Shrimp Sauce

Penne Rigate with Burrata, tomato veils and basil

Fried Pacchero Rigato stuffed with ricotta mixed with thyme and pepper and basil sauce

LASAGNE WITH “GENOVESE” OF VEAL AND CINNAMON SCENT

In the kitchen
with you

Search by level

Chef’s recipes

Treatment of data

Discover the taste of Pasta Baronìa

The five senses of pasta

Cooking is important

Fusilloni with Aubergine Pesto

Lumaconi with Potato and Squid Cream

Fusilloni with Tomato and Basil Pesto

Fusilloni with velvet broccoli, Salted codfish cooked in vapor, toasted pine nut and Ravece olive oil

Spaghetti with Cod “alla marinara” sauce and crispy bread

Gnocchetti sardi with oven-baked cherry tomatoes, wild oregano and Campania Cacioricotta cheese

Tagliatelle Parmigiana

PASTA MISTA A LA PERGOLA

ZITI TAGLIATI WITH RABBIT SAUCE

BARONIA FARFALLE WITH PUMPKIN

Linguine with Pesto, Beans and Potatoes

Whitebait Capellini with Garlic and Chili

Penne with zucchini and Aquila seffron

Penne In Shrimp Sauce

Penne Rigate with Burrata, tomato veils and basil

Fried Pacchero Rigato stuffed with ricotta mixed with thyme and pepper and basil sauce

LASAGNE WITH “GENOVESE” OF VEAL AND CINNAMON SCENT

In the kitchen with you

Search by level

Chef’s recipes

Treatment of data

In the kitchen
with you