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Girasoli Porcini Mushrooms, Chanterelles & 
Asiago Cheese PDO

A timeless recipe which involves the dominant flavor of porcini and chanterelle mushrooms, blends perfectly with the Asiago cheese, finished off in a tasty sauté, with a sprinkle of parsley, enriched by the softness of butter. 

The Italian region associated with this recipe:

Honoring the Northern region of Trentino Alto Adige, known for the abundance of delicious mushrooms, our recipe is completed by Asiago cheese, echoing the area of Veneto.

Preparation suggestion: 

  1. Add the pasta to the boiling water.

  2. Boil gently for 4 - 5 minutes.

  3. Drain the pasta.

  4. Add extra virgin olive oil or your favorite sauce and serve immediately.

  5. Sprinkle with grated Parmigiano Reggiano.

​Note: Do not try to peel the pasta before cooking


Pasta (30%): soft WHEAT flour, EGG 28.5%, durum WHEAT semolina.
Filling (70%): cream of white corn flour (water, white corn flour, butter (MILK), salt), Asiago PDO cheese 16.8% (MILK, salt, rennet), sauteed mushrooms 14.1% [ boletus mushrooms (Boletus edulis et allies) 32%, yellow mushrooms (Cantharellus Cibarius) 20%, onion, vegetable oils (sunflower oil, SOYA oil, rapeseed oil, corn oil), water, parsley, salt, starch of corn, dried boletus mushrooms (Boletus edulis et allies) 0.2%, black pepper, garlic], breadcrumbs (soft WHEAT flour, salt, yeast), butter (MILK), LACTOSE, vegetable oils (sunflower oil, SOYA oil, rapeseed oil, corn oil), corn starch and potato fibers, salt, dried mushrooms (Boletus edulis et allies) 0.3%.  The product may contain traces of SOY and MUSTARD.


Quantity 250 g

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