Homemade ravioli (frozen)
Homemade ravioli (frozen)
Homemade ravioli (frozen)
Mercato Contadino

Homemade ravioli (frozen)

$15.000

Handmade ravioli made by Pia with fresh semolina rimacinata dough, Italian pasta flour, and free-range eggs. Each ravioli reflects the technique learned in Italy and the respect for ingredients that characterizes authentic nonna's cooking.

The fillings vary weekly depending on availability and season, combining quality cheeses such as country-style creamy cheese, homemade ricotta, Argentinian mozzarella, and Argentinian Parmesan, along with fresh vegetables and occasionally meats. This rotation ensures freshness and allows you to discover new combinations each time.

Frozen at their optimal point to preserve texture and flavor, they are ready in just 5 minutes of cooking in boiling water. The pasta maintains its characteristic al dente firmness while the filling heats through perfectly.

Preparation: Cook in boiling water for 3 minutes without defrosting beforehand.
Contents: 30 frozen units
Shelf life: 6 months in freezer

Amount

Retreat in La Yunta or La Floresta

Home delivery available in Puerto Varas

Mercato Contadino

Puerto Varas, Los Lagos Region

Pia has always been deeply connected to Italian cuisine. Her family roots linked her from a young age to that world full of traditions, aromas, and flavors that are passed down from generation to generation.

In 2019, she traveled to Italy to complete a comprehensive cooking course covering both savory dishes and pastries. A year dedicated to learning, experimenting, and experiencing authentic Italian cuisine: nona's cooking, full of love, technique, and respect for the ingredients.

Upon returning to Chile, she began preparing pasta at home for family and friends with a passion that grew daily. After moving to Puerto Varas for work, cooking remained a central part of every gathering: there was always a plate of fresh pasta or a freshly baked focaccia. Little by little, she perfected her techniques, understood the processes, and discovered everything that goes into making good artisanal pasta.

After four years in the south, he decided to end his previous job and dedicate himself entirely to cooking. He started from home, freezing small batches and selling them to neighbors. He worked this way for two years until he found the space that now houses Mercato Contadino, with a clear conviction: "He who grasps at too much, holds nothing." He decided to focus all his efforts on a single path: pasta, doing one thing but doing it very well.
In July, she returned to Italy after six years, this time with a professional focus on the business. She learned new preservation techniques, ingredient selection methods, and the small details that make all the difference in the dough. This experience allowed her to further refine her craft and apply that knowledge at Mercato Contadino.

Their goal remains to offer an authentic and welcoming experience that reflects their deep love for Italian cuisine and the painstaking craftsmanship they bring to their work. Constant improvement doesn't mean growing in size, but rather in quality, dedication, and respect for the product.