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.
Recipe by Emporion
Sautéed rigatoni is a rich first course full of flavors and aromas, typical of Italian cuisine. The ridged pasta pairs perfectly with a selection of mixed meats, such as pork, kid goat and dormouse, flavored with onion, parsley and hot chili peppers. The whole dish is enriched by the strong taste of bay leaf, red wine and grated pecorino cheese. An explosion of flavors that will make your meal unforgettable.
Step 1 of 6: The distinctive feature of this dish is the combination of domestic and wild meats, including dormouse, which is highly prized in Calabria as well as in some inland areas of Campania
Step 2 of 6: In a large terracotta pan, pour in the oil and lard, sauté the finely sliced onion and add the meats cut into pieces but not deboned
Step 3 of 6: Moisten gradually with the red wine
Step 4 of 6: When it has completely evaporated, add a little water, the bunch of parsley and the bay leaf tied well with a cotton thread, the salt, the chopped chili peppers and the zucchini cut into slices
Step 5 of 6: When fully cooked, remove the bunch
Step 6 of 6: Cook the rigatoni al dente in lightly salted water, drain them, pour them into the pan, turn carefully, season with pecorino, sauté them over the heat for a few minutes and serve them together with the meats
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
