SAVOY AND FRESH PASTAS
It was Catherine de Medicis who in the 16th century introduced to the court of France macaroni and pasta recipes. However, it was not until the 19th century and industrialisation that it became a household dish in France.
Clearly, when talking about pasta, it is obviously an invitation to taste the savours and smell the odours of Italy…
But closer to us, Savoy, a former Italian province whose capital was Turin, has carried on a veritable tradition of pastas and developed its own gastronomy, thanks to a subtle blending of its transalpine culinary roots and the diversity of the produce of its soil: GBS Produits Traiteurs today offers you its classic range, with tagliatelli, ravioli, tortellini and gnocchi, but also a line of fresh pastas stuffed with the more sophisticated savours and the odours of the mountains: roblochon cheese, edible boletus mushrooms, raw ham and beaufort cheese.

INGREDIENTS AND PRODUCTION

In compliance with French regulations, food pasta is allowed to contain only spring wheat semolina, water and, where applicable, eggs and vegetables. All these ingredients are mixed together in a kneading trough after which the pasta obtained is shaped depending on the product to be obtained. The pastas are then cooled and packed and shipped to the market.