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CAPPELLO’S, GLUTEN FREE BUTTERNUT SQUASH RAVIOLI, 10 LB BULK
It’s hard to find ravioli that’s dairy-free. Everyone seems to think ravioli has to be filled with cheese, but we prefer to think outside the noodle about what goes inside the noodle. We’ve interviewed hundreds of applicants for the job and are excited to welcome Butternut Squash Ravioli to our simple, real-food ingredient CREW! We’ve combined veggies with the creamy texture and subtly sweet flavor of Butternut Squash for the perfect complement to our grain-free, almond flour pasta. Who knew dairy-free ravioli could be so delicious? We’re pretty sure cows knew.
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CAPPELLO’S, GLUTEN FREE FETTUCINE, 10 LB. BULK
Our almond flour fettuccine isn’t like traditional pasta. The texture is silkier. The taste is butterier. Which doesn’t sound like a word but is. It cooks in 90 seconds or less. It speaks your name when you twirl it around your fork. Though not at an audible frequency. It stays in your memory long after you’ve finished a bowl. Though not like a bad houseguest. It makes you feel warm all over. But not enough to make you crank the AC and drive up your energy bill. Like we said, it’s not like traditional pasta.
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CAPPELLO’S, GLUTEN FREE FIVE CHEESE RAVIOLI, 10 LB BULK
It’s hard to argue with cheese so we’re not going to. We got into a fight with brie and mascarpone once (unrelated dessert incident) and it didn’t go well at all. So we’re letting ricotta, mozzarella, parmesan, fontina and asiago cheese be a part of our delicious new Five Cheese Ravioli. Five may seem like a lot but you try telling one of them they’re not included! Plus, once we tasted them all together we knew they were the perfect combination for our delicious, restaurant-quality, handmade ravioli. They’ll probably still fight but we can’t hear them over the boiling water.
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CAPPELLO’S, GLUTEN FREE GNOCCHI, 10 LB. BULK
On the 29th of each month, it’s tradition in Argentina to eat gnocchi. It was here, on a very simple yet remarkable Patagonian farm, that Stacey learned to make the most delicious, light, fresh potato gnocchi. With organic potato flakes as our base, we make our dough using almond flour and egg as our primary ingredients. Cappello€™s gourmet gluten free gnocchi is not only fresh and savory, it€™s also easy to prepare; after the gnocchi floats up to the top of your boiling water, try sautÃing it lightly in your favorite sauce€”or just sauce and serve. All products are freezable.
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CAPPELLO’S, GLUTEN FREE LASAGNA SHEETS, 10LB. BULK
Is there anything our Almond Flour Lasagna Sheets can’t do? Yes. Our accounting. We know because we tried. Bookkeeping aside, these sheets are flat out flat-noodle miracle workers. No pre-cooking is necessary. Just layer, bake, and relish in the glory of fresh, gourmet lasagna. Or anything really. Enchiladas, ravioli, manicotti, pappardelle, sweet and savory pies…the list goes on and on and on. And on some more. Until finally just when you think the list is going to end, it keeps going. Because stopping is the one other thing our sheets can’t do.
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CAPPELLO’S, GLUTEN FREE SPINACH & CHEESE RAVIOLI, 10 LB BULK
Introducing our mouthwatering Spinach & Cheese Ravioli! Does it sound familiar? Like something you’ve had before? Well, it’s not! Spinach and cheese may be a familiar combo for omelets and quiches, but this is the world’s first grain-free Spinach & Cheese Ravioli. We didn’t mess with this already amazing flavor combo but we totally messed with everything else about it by making it by hand from simple ingredients, packing it with protein, and freezing it fresh to cook up in 7 minutes and 30 seconds! If you’re seriously trying to tell us you’ve experienced this before, you must have been dreaming.
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CAPPELLO’S, GLUTEN FREE SWEET POTATO GNOCCHI, 10 LB. BULK
Our Sweet Potato Gnocchi comes to you by special request from the paleo community. Because they asked nicely, with both a cherry and sweet potato on top, we obliged. With zero added sugar, these little orange darlings hit all the right sweet potato notes. Not overpowering. Not too sweet. Just right. They’re so Goldilocks. Eat them as an entree or a dessert. Or both. It’s entirely up to you. Ahh, freedom. It’s as sweet as our Sweet Potato Gnocchi.
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CUCINA DELLA CUCINA, CHEESE TORTELLINI, 10 LB
Made with Ricotta, Parmesan & Pecorino Romano cheeses and spices. Available in egg, spinach, and tomato pasta. They hold up perfectly on a restaurant line or for banquets.
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CUCINA DELLA CUCINA, FETTUCCINE, 10 LB. BULK
These Little Ribbons, about 1/4 inch wide, have become the favorite of all pastas. Our Fettuccine is made not to stick and goes well with oil based sauces, marinara style sauces, and of course cream sauces, such as Alfredo.
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CUCINA DELLA CUCINA, TRI COLORE TORTELLINI, 10 LB
Our Tri Color Mix, made with Parmesan, ricotta & Pecorino Romano cheeses and spices. Available in egg, spinach, and tomato pasta. They hold up perfectly on a restaurant line or for banquets.
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DE CECCO, CAPELLINI, BULK
This is thin rod shaped pasta; it is between 0.033′ and 0.036′ thick. The origins of Capellini, with their evocative name (fine hair) and light consistency, are contested between the area around Genoa, Naples and the Ciociaria (central Italy). It is one of the thinnest types of long pasta wound into a nest shape. Even the name Capellini is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups.
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DE CECCO, FARFALLE, BULK
Farfalle come from Lombardia and Emilia Romagna and are named after their bowtie shape, with a little frill right in the middle. They are 1.614′ long and between 0.052′ and 0.054′ thick.
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DE CECCO, FETTUCINE BULK
Fettucine are part of the long, flat pasta family, it has a long nest shape, with a flat or almost flat section. It is between 0.040 – 0.043 thick. It is not easy to establish where this type of pasta originated from, which is popular all over Italy, albeit with different local names. Fettucine were probably originally from Lazio where they are the pride of all regional cooking.
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DE CECCO, FUSILLI, BULK
Fusilli belong to the very short straight pasta cuts; they are a speciality of the Campania region. They have a spiral shape; they are 1.614′ long, between 0.053′ and 0.058′ thick, with a 0.393′ diameter. Long ago, Fusilli were made with a traditional method, passed on from mother to daughter, by twisting with a swift and confident movement of the hands, a ‘spaghetto’ around a knitting needle. This movement resembled the one of a spinning machine. The word fusillo, as a matter of fact, comes from fuso, spindle or rod typical of knitting.
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DE CECCO, LINGUINE, BULK
Linguine is a Ligurian specialty. They are flat and narrow like a tagliatella between 0.057” and 0.062” thick.
