FAQs

Where can I find your products?

Most major big box stores and major super markets.

I can’t find your product in my city/town?

Please email us your address and we will reply with locations.

Where are CoraBella products made?

Italy.

Can your product be reheated, served cold, or freezed?

Yes they can as long as they have been cooked to directions on package.

Gnocchi

Carri allegorici” on the “Venerdi Gnocolar”, which takes place on the last Friday of Carinval, when people eat traditional potato gnocchi . … The word gnocchi means “lumps”, and may derive from nocchio, a knot in the wood,[1] or from nocca (knuckle).[2] It has been a traditional Italian pasta type of probably Middle Eastern origin since Roman times.[3] It was introduced by the Roman Legions during the enormous expansion of the empire into the countries of the European continent. In the past 2,000 years, each country developed its own specific type of small dumplings, with the ancient
gnocchi The name is also used in France in the dish known as “gnocchis à la parisienne”, a hot dish comprising gnocchi formed of choux pastry, and served with Béchamel sauce. Categories: Staple foods | Noodles | Dumplings | Potato dishes | Italian cuisine | Argentine cuisine | Uruguayan cuisine | Venezuelan cuisine | Brazilian cuisine

Tortellini

Tortellini are ring-shaped pasta. They are typically stuffed with a mix of meat (pork loin, prosciutto). Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, with cream, or sometimes with a ragù. Tortellini is now commonly found all around the world. Similar foods in other cultures include the German Maultasche, the Ukrainian Christmas food “vushka” (Ukrainian: вушка), Chinese wonton and jiaozi, and Turkish mantı.

Ravioli

Ravioli (plural; singular: raviolo) are a type of filled pasta composed of a filling sealed between two layers of thin pasta dough. The word ravioli is reminiscent of the Italian verb riavvolgere (“to wrap”),.The earliest mention of ravioli appear in the writings of Francesco di Marco, a merchant of Prato in the 14th century[1] In Venice, the mid-14th century manuscript Libro per cuoco offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth, a recipe that would be familiar today save for its medieval powdering

Similar dishes in other cultures include the Chinese jiaozi or wonton – in fact, ravioli and tortellini are collectively referred to as “Italian jiaozi” (意大利餃) or “Italian wonton” (意大利雲吞)) – Eastern and central European pierogi, the Russian pelmeni, the Ukrainian varenyky, the Tibetan momo, the Turkish mant , German Maultaschen, and Jewish kreplach. In the Levant, a similar dish called shishbarak contains pasta filled with minced beef meat and cooked in hot yogurt

EmpanadasSimilar in their preparation (though often fried) and method of consumption to Cuban empanadas. More modern versions, promoted by some specialty food chains, include stuffing like pepperoni and cheese, Danish cheese and chicken, etc. A variety also exists in which the dough is made from cassava flour (or wheat flour), called catibías. Adobo seasoning, diced boiled eggs and raisins can be added as way to provide additional variety and enhance the flavor of the meat