“We chose A Tavola! to offer our guests an authentic and unforgettable culinary experience. Every dish prepared with their pasta receives enthusiastic reviews. Furthermore, their customer service is impeccable and always available to meet our needs.”
A Tavola! at Golosaria: The taste of modernity takes shape in our dishes
Every year, the Golosaria fair in Milan is an opportunity to showcase the best of Italian agri-food, and for us at A Tavola!, it represents a meeting point between tradition and innovation.
In this edition, dedicated to the theme “The taste of modernity”, we will bring two creations that best embody our philosophy: Ossobuco-filled Ravioloni with Saffron pasta and the Blue Cheese and Walnut Lasagna.
Two different but complementary recipes: the first evokes the traditional flavors of Milan, namely ossobuco in gremolada and saffron; the second combines the intense creaminess of blue cheese with the crunchy sweetness of walnuts, in a lasagna with a modern and tasty character.
OSS BUS: Ossobuco-filled ravioloni enclosed in saffron pasta
The meeting of tradition and contemporary refinement
Our Oss Bus Ravioli were born from the desire to transform a great classic of Lombard cuisine into a new and refined experience.
The pasta, embellished with saffron pistils, envelops a flavorful and fragrant ossobuco in gremolada filling, which wins you over with its balance and depth of flavor.
The A Tavola! signature recipe
Ossobuco and saffron ravioloni with porcini mushrooms and Parmesan cream
Ingredients:
- Seasonal porcini mushrooms
- Butter
- Grated Parmigiano Reggiano
- Saffron pistils
- Bay leaf
- Garlic
- Parsley
- Salt and pepper to taste
- A Tavola! Oss Bus Ravioli
Preparation:
- Sautéed mushrooms:
Clean the mushrooms and slice them; in a pan, heat a knob of butter with a drizzle of oil, add a whole clove of garlic and a bay leaf. Add the mushrooms, sauté over high heat, season with salt and pepper. When they are golden, set them aside. - Base preparation:
Finely chop the parsley and set it aside along with the grated Parmesan. - Cooking the ravioli:
Cook the Oss Buss ravioli in boiling salted water for 1-2 minutes. - Creaming:
In the same pan, melt a knob of butter with a bay leaf, add a small ladle of cooking water, and toss the ravioli to create a soft and glossy cream. - Saffron cream:
In a small pan, melt a knob of butter with the saffron pistil water and add the Parmesan, stirring until you obtain a velvety sauce. - Plating:
Arrange the mushrooms as a base, place the ravioli on top, and finish with the saffron cream and a sprinkle of fresh parsley.
An elegant dish that enhances the aromatic complexity of ossobuco with the golden delicacy of saffron, perfect for representing the contemporary soul of Milanese tradition.
Blue Cheese and Walnut Lasagna
A balance between creaminess and character
Among the most anticipated novelties at Golosaria will be the Blue Cheese and Walnut Lasagna: a dish that tells the story of the autumn season through intense aromas and enveloping textures.
Thin layers of fresh pasta alternate with a bold-flavored blue cheese cream and toasted walnut crumbles, providing a pleasantly crunchy contrast.
Every slice is a journey into the flavors of autumn, a perfect blend of strength and delicacy, ideal for those who love authentic cuisine that is still capable of surprising.
How to best enjoy it:
Serve it hot, fresh from the oven, and let the aroma of the blue cheese envelop the palate.
Pair it with a soft and fragrant white wine, or a young red to balance its creaminess.
A Tavola! at Golosaria Milan
Bringing these products to Golosaria Milan is a source of pride for us and an opportunity to share with the public our idea of fresh pasta as a narrative of the Italian territory.
Tradition, craftsmanship, and research: these are the ingredients that continue to guide our every creation. Come visit us at Golosaria Milan and discover how A Tavola! interprets “The taste of modernity” through two recipes that combine technique, passion, and the authentic flavor of our cuisine.
Reviews
Testimonials
Marco L.
DIRECTOR – HOTEL IL SOGNO
“Partnering with A Tavola! has been a winning choice for our catalog. The wide range of fresh and filled pasta sells very well thanks to the superior quality and punctual deliveries. Our customers especially appreciate the attention to genuine ingredients and traditional flavors.”
Anna P.
PURCHASING MGR. – FRESCO GUSTO
“Since we started using A Tavola! products, our customers haven’t stopped complimenting the quality of the pasta. The freshness and authentic taste truly make a difference in our dishes. It’s like having a partner who shares our passion for culinary excellence!”
Mario R.
CHEF – LA PERGOLA RESTAURANT
