Pitted green Hojiblanca olives 2,6kg

Thickener preparation roux in white powder 500g

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

Mix of chopped grains of white, black, green pepper and pink berries 260g

Pepper typical of Madagascar with small berries with just hinted peduncle. Less spicy than black pepper has fruity, citrus and floral notes.

The product does not contain genetically modified organisms

Blue poppy seeds 300g

Sauce made from green pistachio, ground and prepared to maintain an intense aroma and brilliant colour, in a 390g jar

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

Powder cold preparation for Custard 1,2kg

Fossa of Sogliano DOP cheese cream 400g

Canned natural sesame seeds 300g

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

Red beets chips, finely sliced and dry 100g

Duck breast dry and wood-smoked 500g

Mexican black beans stewed 830g

Pitted black Hojiblanca olives (Spain) 2,6kg

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

Pitted taggiasca olives in oil 950g

Berry mix, whole and ground 820g

Blend of whole and ground raspberries, preserved in their natural juice, in an 850g jar

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

Sweet peeled chestnut in syrup 900g

Powder preparation for panna cotta, 5 bags x 1kg

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

Cuttlefish carpaccio bagged in its ink and the jelly made while cooking 750g

Salmon fillet steam-cooked, cut in slices 150g

Canned dry oregano 70g

Lyophilised rosemary needles 170g

Mix of decorative edible flowers 58g

“Delicate” swordfish fillet, cut in slices 1kg

Mackerel tuna fillets as a whole, in olive oil 1,850kg

Wine Pignoletto, bottle of 740g

High quality product, bright red color, sweet taste, intense. Suitable for preparing sauces and condiments.

The product does not contain genetically modified organisms

Powder preparation for classic sponge cake 1.380kg

Mixed starter with red and yellow pepper, chiampignon, green and black olive and capes, in oil 2,4kg

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

Green olives cream with olive oil 400g

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

Lyophilised garlic in slices 100g

Orange and Ginger jam 210g

Dense paste with toasted pistachio 350g

Paste made with Piedmont IGP hazelnuts toasted and ground 350g

Leaves of the caper plant in extra-virgin olive oil 220g

Top selection tomatoes cut in half, dry and seasoned 780g

Canned caramelised onions 200g

Pantelleria IGP capers with sea salt 1kg

Sautéed Murgia cardoncelli mushrooms, cut in slices, in oil 780g

Castelmagno DOP cheese cream 400g