Bolognese Truth 120g

The flavor of the red wine brings out the flavor of the meat.

"The Truth of Bolognese" pursues the true taste loved in the birthplace of Bologna. A dish like a meat dish, with the aroma of red wine and potherbs bringing out the flavor of the meat. Finished with deep taste with red wine and cheese.

It's pasta sauce for one person.

Carbonara origin 120g

The rich richness of cheese and egg yolk is enhanced.

"The origin of carbonara" pursues the taste loved in Rome, the birthplace. The original flavor of carbonara is the rich and smooth sauce that combines egg yolk and cheese. Adding pecorino romano gives it a deep flavor.

Bounty of Pomodoro 140g

Extra virgin olive oil brings out the color of the tomatoes and the flavor of the vegetables.

"Benefit of Pomodoro" pursues the taste of "Alla Ortolana", which is eaten in Puglia, known as the kingdom of vegetables. A vegetable garden-style pomodoro sauce with the condensed flavor of tomatoes and vegetables grown in the sun. Tomatoes and 4 kinds of vegetables (zucchini, paprika, carrot, onion) create a refreshing and rich flavor. The extra virgin olive oil used for frying brings out the color of the tomatoes and the flavor of the vegetables. The bright red sauce creates a gorgeous dining table.

Tomato Cream Enchantment 135g

Tomato and Red Crab Rich and Rich Sauce Spreading the Flavor of Snow Crab

“Tomato Cream Enchantment” pursues a rich taste that combines the taste of red snow crab and the creamy richness.

The rich flavor of red snow crab and the refreshing acidity and rich tomato cream finished with mascarpone cheese create a luxurious taste.

Peperoncino Hope 75.3g

Enjoy luxurious ingredients,

Hope Peperoncino

Peperoncino, also known as "pasta of despair", is a sauce of "hope" with plenty of ingredients added. Inspired by Molise's "Alla Morrisana", bacon and mushrooms are added to the ingredients, and the sauce is made with fried onions and cheese for a rich flavor.

Ikasumi no Remembrance 115g

The flavor and color of seafood,

A dish that evokes nostalgia

A pasta sauce that pursues the taste loved in Italy. Squid fillets are added to a flavorful sauce with squid ink and seafood. It is a dish that features a simple yet elegant and gentle taste and a sepia color that invites nostalgia.

Broccoli and Cherry Tomato Peperoncino

Ingredients (for 1 person)

RGALO peperoncino for 1 person (75.3g), REGALO spaghetti 1.5mm 100g, broccoli 60g, cherry tomatoes 5

how to make

1. Cut the broccoli into small florets and chop roughly. Cut mini tomatoes in half.

2. Add an appropriate amount of salt to plenty of hot water and boil the spaghetti according to the indicated time.

3. Add a small amount of peperoncino sauce to a frying pan and heat it. Stir-fry the broccoli over low heat until cooked through.

4. Add the spaghetti from ②, the rest of the sauce, and the attached toppings, mix, and serve on a plate.

Shrimp and Cabbage Carbo Macaroni Gratin

Ingredients (4 sheets, for 2 people)

REGALO penne rigate 60g, REGALO carbonara base for 1 person (120g), DANTE extra virgin olive oil small amount, shelled shrimp 80g, cabbage 100g, milk 50cc, shredded cheese 15g

how to make

1. Add an appropriate amount of salt to plenty of hot water and boil the penne according to the indicated time. Heat the carbonara sauce in the bag without breaking the seal.

2. Cut the cabbage into chunks and stir-fry it together with the shelled shrimp in extra virgin olive oil.

3, ①, ②, After mixing the milk, put it in a heat-resistant container and sprinkle shredded cheese on the surface.

4. Bake in a preheated toaster oven until the cheese is browned.

Meat Pie with Bolognese Truth

Ingredients (for 8 pieces)

The Truth of REGALO Bolognese 1 serving (120g), 2 pastry sheets with 4 sheets, 50g spinach, 1 boiled egg, a small amount of beaten egg

how to make

1. Cut one pastry sheet into 4 equal pieces and half-thaw at room temperature for 10-15 minutes.

2. Boil the spinach quickly, squeeze out the excess water and cut into 2cm lengths. Coarsely chop the boiled eggs. Add spinach and boiled egg to bolognese sauce and mix.

3. Use a rolling pin to stretch the pastry sheet to about 1.5 times its original size (about 12 x 7 cm), apply beaten egg around the inside edge, place 1/8 of ② on each side, and fold in half.

4. Cover the edges with the back of a fork, place them on a baking sheet lined with an oven sheet with a slight sense of touch, brush the surface with beaten egg, and lightly use a knife to make a pattern diagonally.

5. Bake in an oven preheated to 200°C for 12-14 minutes. When the pie swells and becomes golden brown, it is ready to bake.