Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Rigatoni with pajata is a typical dish of Roman cuisine. Pajata is made from the intestines of veal that have not yet fully developed, which are prepared deliciously together with rigatoni pasta. The dish is seasoned with pancetta, onion, celery, parsley and garlic, and is cooked slowly in tomato sauce, dry white wine, cloves and wine vinegar to obtain a rich and intense flavor. It is served with plenty of grated Pecorino Romano cheese and a drizzle of extra virgin olive oil. A tasty and succulent dish, perfect for a special occasion or for a traditional Roman lunch.
Remove the skin from the pajata and cut it into pieces about 20 cm long
Place in a dish and sprinkle with vinegar
Finely chop the onion, celery, parsley and pancetta and put them in a terracotta pot with two whole garlic cloves and a little oil; let it sauté, remove the garlic, add the pajata, salt, pepper and cloves, moisten with the wine, let it evaporate and add the tomato sauce diluted in 4 glasses of hot water
Let it cook covered over low heat for about three hours
The sauce should be thick; if necessary add more hot water
Meanwhile, boil the rigatoni, drain them al dente, pour them onto a hot dish and serve them with the pajata and pecorino
Pan
Casserole dish
Knife
Cutting board
Ladle
Store leftovers in the refrigerator for up to 2 days.
Traditional dish of Roman cuisine.
Italia, Lazio
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
