From porcini and pioppini to morels and chanterelles, Piemonte is home to a farrago of funghi varieties and these are prime for harvesting in the cold winter months. The abundance of wild mushrooms in the region means that, for thousands of years, they have taken pride of place in Piemontese cooking, playing a vital role in seasonal dishes like our tasty triangoli. Considered by the Romans to be an expensive luxury, we revel in the rich, earthy flavour that the wild mushrooms bring to this dish as we decadently stuff them inside our fresh parcels of pasta.
We pair these delicious morsels with our new olio di rosmarino - rosemary oil - and the pronounced impression of pine that this herb leaves on the palette brings our tasty mushroom triangoli to life. Rosemary can be found thriving in the wild and the perennial nature of its growth means that there is a near-infinite supply available, if you know where to look. This flavour combination has therefore been used in Italian cooking for hundreds of years and our wonderful chefs have worked hard to strike just the right balance of ingredients here to whisk you away to an Alpine paradise.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Pasta (WHEAT Flour, Durum WHEAT Semola, Sunflower Oil, Sugar, Salt), Filling (Mushroom, Potatoes, Breadcrumbs (WHEAT), White Wine (SULPHITES), Parsley, Garlic, Thyme, Rosemary, Salt, Natural flavouring, Black pepper), Rice Flour
Olive Oil, Rosemary, Salt, Black Pepper
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .
Calories per serving: 587kcal
Following nutritional information is per 100g:
- Energy 1053kJ
- Calories 252kcal
- Fat 13.4g
- Of which saturates 6.4g
- Carbohydrates 24.7g
- Of which sugars 1.8g
- Protein 7.4g
- Salt 0.8g