[A Delicious Change Of Pace With Le Veneziane Corn Meal Farfalle Pasta

[Kody Coste]

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Made from local Italian tradition, our Organic Bronze-Cut Penne Rigate Pasta is made from the highest quality durum wheat. The customary artisan process guarantees you will have a delicious, textured pasta that easily absorbs any sauce, thus elevating the flavour of all ingredients from beginning to end.

- Ingredients: 100% Organic Durum Wheat Semolina, Water
- Contains: Wheat. NOT GLUTEN FREE.

A delicious change of pace with Le Veneziane Corn Meal Farfalle Pasta

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SHIPPING

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- We do not ship electrical products outside the province of British Columbia.
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CHRISTMAS RETURN POLICY
In Store & Online
- A Receipt or Online Order Number is required for all refunds/exchanges.
- No refunds/exchanges on food items. All clearance items and books are final sale.
- Special orders take at least 6-12 weeks for arrival and 50% deposits are non-refundable.
- Special orders cannot be guaranteed to arrive before christmas day.
- Full refunds/exchanges will be honored if unopened, unused and in original packaging.
- Purchases made between Oct 24 - Dec 24 can be returned/ exchanged until Jan 15 with original receipt or gift receipt - this does not apply to Black Friday/Boxing Week sale items marked "Final Sale".
-There is no warranty on cutting boards. Due to the intimate nature of Tweezerman beauty & hygiene products, these items are considered "Final sale".- Lost or stolen gift cards cannot be re-issued. No refunds/exchanges on gift basket items.
- We check all breakables before they leave the store - once they leave the store they are your responsibility and are non-returnable if broken.
- Items bought for staging purposes will incur a 20% restocking fee upon return.
- Seasonal items cannot be returned/exchanged after Nov 30.
- Items cannot be put on hold without full payment during December

RETURNS POLICY
- An Order Number is required for all refunds and exchanges.
There are no refunds or exchanges on any food items. All clearance items and books are final sale.
Any product returned to The Gourmet Warehouse without prior authorization from The Gourmet Warehouse Online Customer Service will be considered an unauthorized return, and the customer will not receive credit for the product and The Gourmet Warehouse will not ship the product back to you.
- Full returns/exchanges will be honoured if the product is unopened, unused, and in its original packaging with all accessories. Refunds and exchanges must be within 30 days of purchase. We'll also pay the return shipping costs if the return is a result of our error (you received an incorrect or defective item, etc.)
- For items received from an online order that have arrived broken, please send photo documentation of the damages to webs...@gourmetwarehouse.ca along with your order number within 24 hours of receipt.
- You should expect to receive your refund once we received and verify the returned order.
- No exchanges will be issued or accepted over 30 days of purchase.
- Gift Cards and E-Gift Certificates are not redeemable for cash, lost or stolen gift cards cannot be re-issued.
- There are no refunds/exchanges on Gift Baskets.

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Veneto is the Italian region I live in, so I guess you could say I know it quite well. This is a northern region with pretty cold winters but hot summers. Here, there are lakes, mountains and coastal areas as well as large plains and lots of agriculture.

In fact, this is the part of Italy where a lot of risotto rice grows and where the most wine is produced. Veneto is also famous for the cultivation of veggies such as radicchio, green and white asparagus, peas, potatoes, pumpkins and corn as well as fruits such as cherries, apples and peaches.

Like in every Italian region, the Venetian kitchen is traditionally based on local products and produce. Pasta plays a role in local recipes but it also competes for a place at the table with gnocchi, risotto and polenta. Most of the traditional pasta in Veneto is fresh egg pasta.

Italians love sausage pasta. In fact, versions of it are eaten and enjoyed throughout Italy. This Venetian version with local luganega sausage and traditional bigoli pasta is pretty simple to make and super tasty. Sure to become a family favourite!

Known locally as il consiero, this mixed meat ragu from Vicenza in Veneto is a really interesting sauce that actually changes with the seasons. In this version, gargati with spring ragu, the sauce is made of Italian lardo (not lard) and 3 white meats, as well as fresh peas and asparagus!

Known as ragu di corte (farmyard ragu) in Italian, this hearty three poultry pasta ragu from Padova (Padua) is a delicious combination of duck, guinea fowl and stewing hen! Traditionally served with bigoli this sauce is also delicious with tagliatelle, spaghetti or short pasta tubes like penne.

This Northern Italian asparagus pasta recipe is a delicious version of a typical Venetian way to combine asparagus with pasta. Apart from the asparagus this sauce has zucchini, onion, parsley and garlic, as well as creamy robiola cheese. You can also use cream cheese.

This recipe for cinnamon butter gnocchi dates back to the Renaissance and is a traditional carnival dish in Veneto. In Italian, it is also known as gnocchi alla Veneta. There are a number of versions of this recipe in different parts of the region. This one is the simplest I know. It may sound like an unusual way to serve gnocchi. But, I promise you it is absolutely Amazing with a capital A! I am sure that if you try it, you will think the same!

Italian food lovers will most probably know that pasta and beans (pasta e fagioli) is popular throughout Italy. However, Tuscany and Veneto lay claim to its origins! Certainly this Venetian version is absolutely delicious, nutritious and filling. Perfect comfort food for the colder months!

This divinely delicious spaghetti with smoked trout carbonara is based on a lake fish carbonara recipe from a Michelin star restaurant by Lake Garda. It is so much easier to make than it looks and I have to say my guests have always been seriously impressed with it! Yours will be too!

If you are interested in learning how to make homemade pasta and gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians!

Lovely! I have relatives in Vicenza and remember eating a few of these pasta dishes, especially bigoli!. My favorite combo, though, is radicchio and gorgonzola whether with rice, or gnocchi, or pizza ? .

And how am I suppose to choose which one to try?? They all sound so amazing especially the duck ragu. I reckon that would be amazing and I'd love to cook that for my husband. Maybe I'll have a 3 course pasta dinner so I can try them all out. LOL

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