Results

Powder preparation for fish fumetto 250g

Champignon mushrooms sliced with their stem, grilled in oil 780g

Mildly dried tomatoes in oil 770g

“Yellow fin” tuna with oilve oil in can 620g

Plain artichoke cloves in bag 1,7kg

Pitted green Hojiblanca olives 2,6kg

Seasoned Pecorino Romano DOP cheese cream 400g

“Parmigiano Reggiano” cheese cream 400g

Chives freeze-dried, cut: it is worked in order to preserve fragrance, natural shine and intense taste. The particular aroma is ideal 

Pitted black Hojiblanca olives (Spain) 2,6kg

Castelmagno DOP cheese cream 400g

Fossa of Sogliano DOP cheese cream 400g

Yellow rounded tomatoes, semi-dried and cut in half 750g

Cream with champignon mushrooms, enriched with black truffle 400g

Granular preparation for classical broth with 4% meat extract 750g

Mix of red and yellow peppers, roasted, natural, in a 800g can

Sweet red chilly peppers, tear-shaped and whole, cultivated in Peru and bitter-sweet 790g

Sautéed “Famigliola” mushrooms, small and seasoned 800g

Stanley variety plums, dried and partially rehydrated in syrup, in an 850g jar

Cream with Chioggia IGP radish and Treviso IGP red radish, cut in small pieces and finely ground 800g

Plain fresh champignon mushrooms sliced 2,5kg

Peanut-based sauce, ground and prepared to maintain a rich aroma. In a 400g can

Sliced aubergines grilled in oil 750g

Turnip greens cooked with garlic and chili pepper 760g

Sliced zucchini grilled in oil 750g

Castagnoli and boletus mushrooms in slices and in oil, perfect to garnish 800g

Fresh, high quality mushrooms, carefully selected and flavoured with oil and garlic, in a 780g can

Cream made with dry tomatoes and olives 400g

Pesto with almond, dry tomatoes, chilly pepper and goji berries 410g

Mixed vegetables cut in oil 800g

Natural escarole, seasoned thanks to the use of seawater. 780g can

Black olive paste, blended with extra virgin olive oil. In a 400g can

Fresh Mantuan pumpkin cream 830g

Powder cold preparation for mashed potatoes 1kg

Sweet yellow chilly peppers, tear-shaped and whole, cultivated in Peru and bitter-sweet 790g

Smoked scamorza spreadable cream 400g

Castagnoli and boletus sautéed mushrooms in slices 800g

Thickener preparation roux in white powder 500g

Canned dry oregano 70g

Granular preparation for vegetable broth 750g

Spicy vegetables cream in can 400g

Sliced red onions, in sweet and sour sauce, ready to use 800g

Ready sauce made in Calabrian ‘nduja and tomato pulp 400g

Green olives cream with olive oil 400g

Sea bream steak steam-cooked 140g

Canned natural sesame seeds 300g

Sweet red beetroot slices 2,5kg

Fiordibosco of castagnoli and boletus mushrooms cut in slices and cloves, sautéed with cream, canned 800g