Traditional Italian pasta with high-quality semolina flour and egg, filled with spinach and ricotta. Preparation: Directly from the freezer put in boiling water for about 5 to 6 minutes. Drain and put any sauce of your choice.

Traditional Italian pasta with high quality semolina flours and eggs. Preparation: Directly from the freezer, put in a boiling water for about 5 to 6 minutes. Drain and put any sauce of your choice.

Preparation: To get the best of it, defrost and just reheat it. It is ready to be used in any pasta – Ravioli, Tortelli, Spaghetti, Penne and so forth.

vProduced in Iwate prefecture. Akitakomachi is the No.2 of Rice Production in Japan. Compare to normal rice, Akitakomachi contains more water, has good balance among taste, sweet and texture as well as has moderate stickiness, so it is suitable for making cold dishes such as sushi, onigiri or other Japanese dishes.