During the aging process metal rods are quickly inserted and removed, creating air channels that allow the mold spores to grow into hyphae and cause the cheeses characteristic veining. Our state-of-the-art manufacturing facility is both FDA and USDA Inspected and SQF certified. In its production, capocollo is first lightly seasoned, often with red and sometimes white wine, garlic, and a variety of herbs and spices that differ depending on region. Traditionally it must cut diagonally to keep the flavor, Salame Rosetta: Made using the Veneto salami base, Rosetta Salami is carefully encrusted in rosemary and thyme so as not to over power the delicious Veneto Salami flavour, Cacciatorini: The salamino cacciatore is also a small salami that is prepared exclusively with only garlic and pepper to flavor it. 2 OZ. After denaturation, the whey is removed without pressing or aging. The jumbo shells have thin ridges set close together and are, of course, stuffed, usually with a combination of meat, cheeses, and vegetables. It is seasoned with garlic, salt, black and white peppercorns, fennel seeds, and red or white wine. Gluten free items are also available. The buffalo mozzarella sold as Mozzarella di Bufala Campana has been granted the status of Denominazione di origine controllata (DOC – Controlled designation of origin) since 1993. Arrange stuffed shells over marinara, top with remaining 2 cups marinara. Historically, salami was popular among Southern European peasants because it stores at room temperature for up to 30–40 days once cut, possibly supplementing a meager or inconsistent supply of fresh meat. your own Pins on Pinterest It is made of finely ground pork and fat, laced with fennel, and aged for a while; it is fairly firm. Prosciutto Cotto (cooked ham) is the Italian version of the cooked ham. It is normally made from pork, but may also contain beef or be all beef. However, the town claim of geographical origin is disputed by other localities Sprinkle with Parmesan. Cavatelli are a type of pasta. Stuffed elegantly into real shells, plating up has never been easier. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. Divide shrimp mixture evenly among pasta shells. Their cooked ham is the most famous in Italy. Bake stuffed shells in a pre-heated 400˚ oven for approximately 30-40 minutes. (Buy Now) Burrata Ravioli. The name derives from the verb "pappare", to gobble up. The meat is either coarsely pressed or ground as with other salamis. Scamorza is an Italian cow milk cheese, similar to mozzarella. Shaped like a tear-drop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind. The word derives from Italian pecora meaning ‘sheep’, which in turn is from the Latin pecus meaning livestock. Each of these varieties qualifies for prodotto agroalimentare tradizionale (PAT) status. Sausage making is a traditional food preservation technique. Discover (and save!) We use only the finest ingredients to create our ravioli, tortellini, manicotti and stuffed shells, all bursting with hearty Italian style cheeses and meats and authentic herbs and spices. Pancetta Coppata is Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices. Salami is cured sausage, made of fermented and air-dried meat from one of several animals—but typically beef or pork. Our pasta is pre-cooked for quick and easy preparation and frozen using Individually Quick Frozen Technology (IQF) to seal in flavor and freshness. Cooked ham is perfect in a sandwich or it can be used in a lot of recipes like Antipasto, or salads and pastas, omelets and frittata. Each shell is then hand stuffed with a delectable blend of Ricotta and Romano cheese with added spices. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. Large assortment of Italian meats and cheeses along with crucial grocery items.  Most Pecorino Romano is produced on the island of Sardinia, though its production is also allowed in Lazio and in the Tuscan Province of Grosseto. We also work with the finest distributors and restaurants to bring you our Pede Brothers pasta. It is reputed to melt better in baking. Celentano Stuffed Shells (With Sauce) Celentano. Convenient and Easy Serving guests is easy using these crab shells. Ricotta is an Italian whey cheese made from sheep (or cow, goat, or Italian water buffalo) milk whey left over from the production of cheese. All come in a variety of styles depending on how long they have been aged. The Swedish and Danish versions are often found in US grocery stores, and can be distinguished from Italian Fontina by their red wax rind. The name Bel Paese comes from the title of a book written by Antonio Stoppani. Don't just serve your family plain pasta tonight—instead, serve them delicious Rosetto stuffed pasta! It has a mild, buttery flavor for which it has been popularly eaten with fruity wines, such as dry red or white. First, the acidified milk is brought to the lab from milk calves. Originally produced in Melzo, a small village near Milan in the Lombardy region, it is now made in both Italy and the United States. At Dolce Vita there are three varieties sold Dolce or Piccante (Sweet or Spicy), depending on the seasoning. (lb.) Our Cheese Stuffed Shells are made with high quality ingredients with no added preservatives and made with top quality whole-milk cheeses, Grade A eggs, enriched durum and semolina and savory herbs. Montasio is a mountain cheese made from cow milk produced in northeastern Italy in the regions of Friuli-Venezia Giulia and Veneto. The mortadella of Prato is a Tuscan speciality flavoured with pounded garlic. The traditional ratio is one egg to one hundred grams of flour. Delicious frozen gourmet appetizers & desserts to be delivered to your doorstep. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe. Our raviolis and other stuffed pastas come with traditional cheese, spinach, broccoli and cheddar, and more. Guanciale is similar to the jowl bacon of the United States. bags: 12.00: 11104: cheese stuffed shells Mascarpone is an Italian cheese made from cream, coagulated by the addition of certain acidic substances, such as lemon juice, vinegar, citric acid or acetic acid. One Kilo (2.2 lbs.) product name: case pack: net wt. A sausage is a food usually made from ground meat with a skin around it. OVEN MUST BE PREHEATED. Soppressata is a specialty of southern Italy, and often includes hot pepper (though, as with all salami, seasonings vary). We continue to expand our product assortment nationally and our distribution base continues to https://www.rosina.com/consumers/consumer-brands/celentano-pasta-meatballs-entrees/stuffed-shells-with-sauce. Jumbo Shells are a large, graceful, concave shape inspired by the shape of sea shells. Add pasta and cook for 8 to 10 minutes or until al … It may only be produced with a traditional recipe in select locations in the regions of Campania, Lazio, Apulia and Molise. Scamorza can be substituted for mozzarella in most dishes as can any other cheese, but the resulting taste will be much stronger and more dominant. It is used in various Lombardy dishes, and is considered a speciality in the region. Simply transfer to your serving tray of choice and move on to entertaining your guests. The word "lasagne" and, in many non-Italian languages, the singular "lasagna", can also refer to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients. Remove aluminum foil during the last 5 minutes of cooking time. The production takes place every autumn and winter when the cows are tired (Italian: stracche). Mortadella is a product of Bologna, Italy. Salame di cinghiale: this is a traditional Salami from Tuscany, prepared only with boar meat. It is flavoured with spices, including whole or ground black pepper, myrtle berries, and pistachios. Artisanal cheese makers generally form the cheese into a round shape, and then tie a string around the mass one third of the distance from the top, and hang to dry. It is made into sausage using pork guts and it is shaped on form of a small chain or a horseshoe.  Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano. Mascarpone may also be made using cream and the residual tartaric acid from the the bottom or sides of barreled wine. Mix 1/4 cup of water and 1/2 cup of sauce together. Spread 1 cup marinara over bottom of dish. It is noted for its earthy, mushroomy, and woody taste, and pairs exceptionally well with roast meats and truffles, Grana Padano is one of the most popular cheeses of Italy. Coat a 13x9-inch glass or ceramic baking dish with cooking spray. The other two types semi-stagionato and fresco have a softer texture and milder cream and milk tastes Perhaps the most well-known internationally is the sopressa veneta. Unlike the tubes of manicotti, the shells can hold an amount of stuffing equal to the size and shape of an egg. There is also a slow-roasted Piedmontese version called coppa cotta. It is stored for a year in dry and fresh rooms hanging from the ceiling or dipped in oil in glass jars. Simply add your favorite sauce. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months to cure. Tagliatelle is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Tagliatelle are made with egg pasta. Preheat oven to 350°F (set on bake). bags: 12.00: 11103: ricotta cavatelli: 12/1 lb. Over time, it became one of the main courses in banquets for festivities and welcoming ceremonies. Home made quality gelato, panini, and pastas. Make sure to try these Garlic Parmesan Breadsticks or The BEST Dinner Rolls to go with these Stuffed Shells!. Learn where to find your favorite Stouffer's dish - or a new one to try. Our family adheres to strict quality control principles. Banza Chickpea Shells is a delicious, high protein shells pasta made from chickpeas. Learn where to find your favorite Stouffer's dish - or a new one to try. Where to Buy. This cold cut is sometimes called capocollo. It is used in dishes like spaghetti alla carbonara and sauces like sugo amatriciana. Asiago is an Italian cow milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago allevo) of which the flavor is reminiscent of Parmesan. The mortadella of Amatrice, high in the Apennines of northern Lazio, is unusual in being lightly smoked. Mascarpone is milky-white in color and is easy to spread. Pork processing has an ancient origin in this land, and it probably dates back to the Magna Graecia. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. These Ark Shells are perfect wedding decorations and are a nice soft white color with deep ridges. It has a very peculiar and intense flavour, exalted by simple, natural leavening bread and local red wines with a high alcoholic strength. Sausages may be preserved by curing, drying, or smoking. The term cavatelli has two meanings: the most common meaning is small pasta shells that look like miniature hot dog buns. The term mozzarella derives from the procedure called mozzatura which means "cutting by hand", separating from the curd, and serving in individual pieces, that is, the process of separation of the curd into small balls. When smoked, the color is almond with a lighter interior. Of the four main varieties of Pecorino, all of which have Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is probably the best known outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century. Where to Buy. We have three Soppressata at Dolce Vita: Coppa is a traditional Italian pork cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. Pecorino is is the name of a family of hard Italian cheeses made from ewe milk. It is flaky, shell-shaped pastries stuffed with cream. This way, the meat has excellent quality. 1.5") - Andara Granosa. Bresaola (or in Italian dialect brisaola) is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is produced throughout Southern Italy, particularly in the Apennine Mountains. It can last a long time without spoiling, sometimes aging up to two years. Place the filled shells on a platter and either serve guests or allow them to help themselves. We are proud to say a family member oversees every step in the manufacturing process to ensure consistent, high quality pasta every time. Gorgonzola is a veined Italian blue cheese, made from unskimmed cow milk. No artificial flavors. Carefully remove shells from oven and allow to sit for 5 minutes before serving. 30 to 50 pieces / tray. Our products can be custom made for you and your customers. Dried egg pappardelle have straight sides. Common accompaniments of gnocchi include melted butter with sage, pesto, and various sauces. The latter function has reached our modern times, when speck, together with bread and wine, is served as the typical South Tyrolean "snack", offered as a sign of hospitality. Finocchiona, a variation on salami, supposedly owes its origins to a thief at a fair near the town of Prato (Tuscany), who stole a fresh salami and hid it in a stand of wild fennel. $18.00. We have everything from fresh gnocchi and ravioli to homemade manicotti and stuffed shells in NJ. The famous Giacomo Casanova had the chance to taste Calabria sausages during his journeys and he wrote that they were the best he ever had. Get Stuffed Shells Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Bel Paese is a semi-soft Italian cheese. Italian Fontina has a natural rind due to aging, which is usually tan to orange-brown. Salame Parma (named also Felino): made only with pork and with added salt, pepper. Conte’s Pasta Company, Inc. 310 Wheat Road Vineland, NJ 08360 Telephone: 1-800-211-6607 Sliced bresaola should be stored well wrapped in a refrigerator. The version from Vicenza, in the Veneto region, did away with the traditional pressed shape and has become an international favorite. Jan 31, 2014 - This Pin was discovered by Joanne Elden. Seviroli's fine products are available nationwide! 2.75 OZ. Speck Alto Adige PGI is a dry-cured, lightly smoked ham (prosciutto in Italian), produced in South Tyrol, northern Italy. In the U.S., Canada, and other countries outside the EU, the name "Parmesan" is generally only used for cheeses similar to Parmigiano-Reggiano, with the full Italian name used for traditional Parmigiano-Reggiano cheese.Parmigiano-Reggiano is made from unpasteurized cow milk. Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. Topped with a savory marinara sauce, this al dente gluten free dish will be a household favorite in no time at all. The length of the aging process determines the consistency of the cheese, which gets firmer as it ripens. It is commonly sliced thin and placed on crackers or sandwiches or eaten by itself Ravioli are typically square, though other forms are also used, including circular or semi-circular (mezzelune). Seviroli's fine products are available nationwide! Using the smoked variety (scamorza affumicata) adds a nice background flavor in replacement of mozzarella. Guanciale may be cut and eaten directly in small portions, but is often used as a pasta ingredient. We continue to expand our product assortment nationally and our distribution base continues to Parts of its production are regulated by the European Union under the protected geographical indication (PGI) status. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia. You'll find Seviroli products in the frozen food section of grocery, gourmet and club stores. Bake 25-30 minutes, or until shrimp is cooked. The more matured cheeses, referred to as stagionato ("seasoned" or "aged" ), are harder but still crumbly in texture and have decidedly buttery and nutty flavours. It is a specialty of central Italy, particularly Umbria and Lazio. When he returned for it, he found it had absorbed the aromas of its hiding place and had become fit for the Gods. It is named after the producing areas, which comprise the Provinces of Parma, Reggio Emilia, Bologna (only the area to the west of the river Reno), Modena (all in Emilia-Romagna), and Mantova (in Lombardia, but only the area to the south of river Po), Italy. Elevate your restaurant's classic Italian menu with our selection of frozen stuffed shells! At Dolce Vita we import weekly Mozzarella di Bufala directly from Caserta near Naples, Italy. Fontina has PDO status under European law. Like many Italian sausages, it has a characteristic fermented flavor. 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