Results

Paste made with Piedmont IGP hazelnuts toasted and ground 350g

Sliced shoulder of veal vacuum-sealed and cooked, in a light sauce 200g

Beef meatballs pre-cooked in tomato sauce 200g

Whole-meal organic spelt steam-cooked, ready to eat, in bag 740g

Whole-meal ‘Venere’ rice with black and crunchy grains 1kg

Cold powder Fiordilatte preparation for ice-cream. It requires the addition of milk or whipped-cream, in a 750g bag

Wine Pignoletto, bottle of 740g

“Delicate” swordfish fillet, cut in slices 1kg

Lyophilised rosemary needles 170g

“Delicate” yellowfin tuna fillet, cut in slices 1kg

Powder preparation for panna cotta, 5 bags x 1kg

Small and ambery drops in liquor sauce “Grand Marnier” 80g

Highland of Murgia (Puglia) natural black chickpeas 820g

Mixed of Altoatesinan edible cornflower, coloured blue, white, red, black and pink 10g

Canned natural sesame seeds 300g

Powder cold preparation for Custard 1,2kg

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

Blue poppy seeds 300g

Castelmagno DOP cheese cream 400g