Bar

Paste made with Piedmont IGP hazelnuts toasted and ground 350g

Pinsa romana base crunchy pre-cooked, gold blend 35x25cm, 250g

Pistachio cream, packed in sac à poche and deep frozen 500g

Dense paste with toasted pistachio 350g

Pitted green Hojiblanca olives 2,6kg

Unfilled mini Berliner. Pre-cooked and frozen product. 20g.

Plain straight croissant with butter, uncooked, deep frozen, oven-ready 60g

Plain straight croissant with butter, uncooked, deep frozen, oven-ready 80g

Plain straight croissant with butter, uncooked, deep frozen, oven-ready 70g

Plain cornetto frosted on the surface, unbaked and deep frozen 80g

Pre-fried and deep frozen krapfen, plain and garnished with sugar 55g

Soft, plain Laggiù piadina characterised by a full and biscuity taste, pre-cooked 600g

Vegan cornetto made with spelt flour and filled with pomegranate, unbaked and deep frozen 85g

Classic recipe, handcrafted product, entirely handmade.

All creamy and tasty inside and crispy on the outside, our croquettes are made with fluffy mashed potato – great for midweek meals.

Sliced potatoes with a particular cut peel, pre-cooked in vegetable oil.

Fried potatoes are a food based on potatoes cut into slices of elongated shape and fried in various ways in different countries: in Belgium the "Blanc de bœuf" beef tallow is used in a special deep fryer, but in general it is the most common vegetable oils; in Italy and Spain the potatoes are also baked until they get the characteristic crispness, and then served. 

Fried potatoes are a food based on potatoes cut into slices of elongated shape and fried in various ways in different countries: in Belgium the "Blanc de bœuf" beef tallow is used in a special deep fryer, but in general it is the most common vegetable oils; in Italy and Spain the potatoes are also baked until they get the characteristic crispness, and then served. 

Fried potatoes are a food based on potatoes cut into slices of elongated shape and fried in various ways in different countries: in Belgium the "Blanc de bœuf" beef tallow is used in a special deep fryer, but in general it is the most common vegetable oils; in Italy and Spain the potatoes are also baked until they get the characteristic crispness, and then served.