Historically, the French Riviera has jealously kept the secret of its culinary expertise, born from the merger of the arts of these two homelands taste as France and Italy.
The first is famous for its refined cooking, the second for its authentic flavors
The County of Nice is at the crossroads of these two traditions. On this land, they intersect, intertwine and influence since 1860, when the county was annexed to France.rn
Par le choix de ses produits, dans ses procédés de fabrication, Perrin ravioli est le gardien de ce temple dont il interprète les nuances depuis plus de 70 ans, en y apportant une modernité qui préserve l’originalité de l’art culinaire de notre terroir.
From the ingredients selection to the products packaging, the Perrin’s brigade works for your delight. Entirely hand-made in the purest tradition of our region, Perrin Ravioli declined a wide range of ravioli, specialties from Nice and authentic delicatessen.
Neither added colouring agent nor preservative nor artificial flavors, our recipes are developed in our kitchen where our Antibes vermicelliers reproduce the same gestures as our elders. Our requirements in terms of hygiene, traceability, product quality, are at the height of the XXI century standards.
For each of our recipes, stuffing represents 90% of ravioli when the rolled by hand dough represents 10%. Our dough has the particularity of being made with wheat flour which gives it the finesse on the palate. Each one of the stuffing ingredients are carefully selected and delicately proportioned to give all the gustatory identity to each of our products.
Our ‘petits farcis niçois’ -small stuffed vegetables- are also entirely hand made,
from carving to garnishing.
Our panisses – chickpea flour pancake - are slowly cooked and molded
with a ladle through the expert hand of our chefs.
Because of their fragility, we can not guarantee the shipping of our fresh specialties. We invite you to order on our website and collect it within 48 hours in the store of your choice.