Featured in this first picture:
Upper left-hand corner: the delectable tortellini Maletti with a prosciutto and Parmigiano filling. Notice how the pasta dough is bright yellow, you thank the farm hen and her organic eggs for that.
Above, center: ricotta and spinach ravioli, homemade by a local pastaio artisanal manufacturer
Upper right-hand corner: organic pesto sauce sold by weight
Middle: tagliolini all'uovo, fresh egg pasta, coarse and delicious thick angel hair-type
Lower left-hand corner: "caramelle," pasta dough 'candies' made with spinach, stuffed with Fontina cheese and ground walnut meats.
Below, center: mini potato gnocchi (the size of a thimble)
lower right hand corner, hand made Ligurian trofie (perfect marriage with above-mentioned pesto)
Second photo illustrates:
Upper left-hand corner: semolina gnocchi (typical of Rome). These are discs of polenta-style cooked semolina, and they are usually prepared by broiling them in the oven to form a crispy butter and grated Parmigiano crust.
Above, center: capellini (angel hair) egg pasta nests
Upper right-hand corner: reverse angle on aforementioned tortellini
Middle: assorted fresh homemade egg pasta, sold by weight
Lower left-hand corner: mini multi-colored potato gnocchi (tomato and spinach added to the potato flour mix)
Below, center: "caramelle" pockets stuffed with a pumpkin and crushed amaretto filling
Lower right-hand corner: regular potato gnocchi
And now, onto dessert. The following 2 pictures display:
Assorted crostate tarts (apricot marmalade, Nutella, blackberry jam, custard and pinoli (Italian for pine nuts), mixed dried fruits, etc. Notice the price in the foreground, €16,00 per kilo (hence the Bulgari nickname)
Marron glacées (candied chestnuts with a caramelized violet flower on top)
Fruit tarts, with prevailing strawberries (out of season, really...)
Salame di Cioccolato, a decadent chocolate dessert. For the recipe, see my rendition here
Antichi (way, way in the far back), a confection inspired by an ancient Roman recipe: baked pastry baskets filled with honey, almonds, raisins and pine nuts
Pastiera, the quintessential Neapolitan Easter cake made with wheat, ricotta and just a drop of orange blossom essence
Apple strudels, they come in any size, shape and form
And away, hidden in a far nook, a majestic bottle of Veuve Clicquot Ponsardin, a damn fine Champagne
