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RECIPES
First courses
Portate
Tutte
Appetizers
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Finger food
First courses
Main courses
Piatti Unici
Formato
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Tutti
Cubes and organic cubes
Granulated and organic granulated products
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Dadocrema
Potato gnocchi with grana cheese and sage
Rice, apples and thyme
Vegetable soup tea
Ricotta gnocchi with bacon
Cous cous with spinach pesto, chick peas and feta
CANEDERLI WITH CHEESE
Chick pea fusilli with cavolo nero pesto
Clams in white wine with Bauer Vegetable Dadocrema
ed lentil and sweet potato soup (or velouté)
Rigatoni with Jerusalem artichoke cream, Savoy cabbage and hazelnuts
Linguine with courgettes and squid
Garlic velouté
Herb pasta reale in broth
Lampascioni soup
Risotto with pumpkin, gorgonzola cheese and rosemary
Egg tagliatelle with white ragu’ (meat) sauce
Risotto with gorgonzola and pear mustard
Spelt couscous with sautéed pumpkin and roast chicken
Rice noodles with sautéed vegetables
Pumpkin, charcoal mushrooms and chickpeas soup, with a scent of rosemary
Risotto with prawns, pomegranate and orange
Cream of sea food soup
POTATO GNOCCHI WITH MUSHROOMS
LASAGNA WITH MUSHROOMS AND HAM
PRIMAVERA RISOTTO WITH VEGETABLES AND SHRIMPS
SHELLFISH-SCENTED TAGLIATELLE WITH SHRIMPS AND ZUCCHINI
TORTELLONI WITH SAVOURY GUINEA FOWL STUFFING
RISOTTO WITH RADICCHIO AND ASIAGO CHEESE
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