Granpanzerotti with ricotta, spinach and lemon zest are a new take on the traditional recipe, bringing a DELICATE, FRAGRANT NOTE thanks to the zest of Italian Acireale lemons.

The pasta, made with only durum wheat semolina and 23% free-range Italian eggs, is enhanced by being drawn on bronze plates, which give it a special consistency that means it cooks rapidly. Original and delicate, for anyone who likes to try something new without foregoing the traditional taste of fresh pasta.

Cooking time: 5 minutes directly in the frying pan
Weight: 200 g