Mezzelune Porcini and Cheese 2 × 1.5 kg (Case 3 kg) — Checco il Pastaio

Mezzelune Porcini and Cheese: filled pasta for professional kitchens

Checco il Pastaio mezzelune are fresh egg pasta, IQF frozen, with a generous 66% filling of porcini mushrooms and cheese. Each half-moon is sealed by hand around a sheet of fresh egg dough coloured with carrot concentrate, cooks in just 3-4 minutes in boiling salted water and serves a refined first course with zero waste. Sold in a case of 2 trays of 1.5 kg each (3 kg net), it is the ready-to-plate solution for restaurants, trattorias and hotels that want autumn flavours all year round.

What mezzelune are

Mezzelune (literally half-moons) are a classic shape of Italian filled pasta: a disc of rolled dough is filled, folded over and sealed at the rim. They belong to the great tradition of fresh egg pasta from Northern Italy, where the sheet is the signature of the pastaio. Checco il Pastaio works the dough so it stays compact yet light, absorbing the sauce while keeping the bite that distinguishes hand-crafted pasta from industrial dried formats.

Origin: the Veneto pasta tradition

Checco il Pastaio crafts its fresh pasta in Creazzo, in the province of Vicenza (Veneto), one of the heartlands of Italian fresh egg pasta. The recipes follow the artisan method between tradition and culinary innovation, with a careful selection of raw materials. Porcini and cheese is one of the most prized autumn fillings, dedicated to the flavours of the mountains.

The producer

Checco il Pastaio is a Venetian fresh-pasta maker based in Creazzo (VI), with administrative offices in Padua. The range covers filled pasta and extruded shapes; the dough is pasteurised and frozen with IQF (Individually Quick Frozen) technology to lock in freshness right after production, with no preservatives. Each recipe is built around selected ingredients and an artisan sheet. Distribution for Switzerland is handled by Polo SpA.

Sensory profile

The thin egg sheet has a golden tone from carrot concentrate and a clean bite after cooking. The filling is creamy and aromatic: ricotta and Edamer give roundness, Asiago adds a slightly sharp mountain note, while porcini (Boletus edulis), supported by dried porcini, bring the deep woodland aroma. Onion, parsley, olive oil, white wine, black pepper and garlic round out a balanced, savoury heart.

Technical specifications

Average nutritional values per 100 g: 962 kJ / 230 kcal, 7.1 g fat (of which 1.4 g saturated), 18 g carbohydrate (of which 1.8 g sugars), 1 g fibre, 13 g protein, 0.94 g salt. Net weight 3 kg per case (2 trays of 1.5 kg). Store below -18 C; once thawed do not refreeze and use within 3 days in the refrigerator. Contains gluten (wheat), eggs, milk, sulphur dioxide and sulphites.

Professional uses

1) Butter and sage: toss the cooked mezzelune in foaming butter with sage and finish with grated Parmigiano Reggiano DOP, the canonical dressing for filled pasta. 2) Truffle: a drizzle of black truffle olive oil over butter-emulsified pasta amplifies the porcini aroma for an autumn signature dish. 3) Light mushroom cream: blend cooked porcini or champignons with cooking water and a little cream for a velvety sauce. 4) Parmigiano fondue: a warm cream of Parmigiano as a base on the plate. 5) Sage and walnuts: brown butter, crushed walnuts and a dusting of grated cheese. Cook 3-4 minutes from frozen in plenty of salted water and drain gently to keep the seals intact.

Pairings

Mezzelune porcini work beautifully with butter and Parmigiano Reggiano DOP, with Grana Padano DOP shavings, with a drizzle of black truffle extra virgin olive oil and with a glass of structured Veneto white or a light red. For a tasting menu, pair with a board of Italian cheeses and a fresh egg-pasta course to showcase the producer.

Who it is for

Designed for restaurants, trattorias, pizzerias with a kitchen, hotels, banqueting, catering, canteens and gastronomies that need a high-quality fresh filled pasta with consistent yield, fast service and controlled food cost. Equally suited to private customers who love authentic Italian cuisine at home.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Frozen cold chain at -18 C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug and Bern. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport) with isothermal packaging and dry ice. Service tailored for restaurants, pizzerias, hotels, delicatessens, canteens, Italian grocery stores and private customers passionate about Italian cuisine.