Results

Anchovies fillets fished in Cantabran Sea, in olive oil, hand-produced 25g

Canned caramelised onions 200g

Orange and Ginger jam 210g

Canned yellow tomato sauce 800g

Classical tomato pulp Polpachef in can, with 100% Italian tomato 2.5kg

Sweet cream with “Tropea IGP Red Onion” finely cut 400g

Canned double tomato paste 850g

Cream with porcini mushrooms and fresh Italian champignons, finely ground, enriched with black truffle 380g

Red and yellow peppers cream 400g

Mix of red and yellow bell-peppers cut in slices and in oil 800g

Preparation for potato-based gnocchi, made by mixing potato flake obtained from the best varieties 800g

Caper fruit with stem, in wine vinegar 690g

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

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

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

Spicy vegetables cream in can 400g

Granular preparation for vegetable broth 750g

Canned dry oregano 70g

Castagnoli and boletus sautéed mushrooms in slices 800g

Powder cold preparation for mashed potatoes 1kg

Fresh Mantuan pumpkin cream 830g

Cream made with dry tomatoes and olives 400g

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

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

Turnip greens cooked with garlic and chili pepper 760g

Sliced zucchini grilled in oil 750g

Sautéed “Famigliola” mushrooms, small and seasoned 800g

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

Pitted black Hojiblanca olives (Spain) 2,6kg

Seasoned Pecorino Romano DOP cheese cream 400g

“Parmigiano Reggiano” cheese cream 400g

Pitted green Hojiblanca olives 2,6kg

Plain artichoke cloves in bag 1,7kg

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

Modena IGP “Balsamic Vinegar” drops in sauce 80g

Sweet peeled chestnut in syrup 900g

Sautéed champignon mushrooms 2,4kg

Artichoke cloves enriched with sautée sauce in bag 1,7kg

Mature tomatoes cut in big chunks, partially dried and enhanced with oil and aromas 780g

Powder preparation for brown stock sauce 500g

Typical Ligurian sauce with walnuts and Parmigiano Reggiano 400g

Ginger root aroma drops 80g

Top quality Boletus mushrooms cut in small slices and sautéed 800g

Smoked salmon cut in 1 cm cubes 500g

Lyophilised mix of salt, curry, rosemary, parsley, onion, garlic and pepper 850g