Prodotti

Selected Cardoncelli mushrooms, sliced, washed, and frozen 2kg

Frozen pumpkin flowers.

After selecting and washing them, they are packaged in a tray and subjected to a cryogenic freezing process.

The porcini mushroom is characterized by a very voluminous and fleshy hat.

It’s a product that can be used as an appetizer, as a side dish and main course.

The mushrooms in the pan are a quick and easy side dish, ideal to accompany meat or fish dishes: also excellent for stuffing crepes and pies, or to combine with pilaf rice or polenta, so as to make a unique dish for those who follow a vegetarian or vegan diet.

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. 

The touch of Turkey together with the chicken meat and the  cheese filling is what distinguishes the Cordon Bleu with Ham and Cheese

SALS. SUINO 1X5kg (CIU)

Delicious meat, aromas, roast potatoes and fragrant bread: just a little to present the fassona burgers, a second dish rustic dish that recalls conviviality with a gourmet touch. The fassona is typical Piedmontese meat that is well suited for preparations of this type.

Italian Chicken 100% . When you want a dish full of flavor but you have little time available, the right solution for you is the Aia Chicken Breast Salad, perfect for making tasty dishes such as salads, as it is already cooked.

Frozen food preparation based on cheese and pepper, 500g

Rosti with potatoes and fresh herb cheese, pre-baked and deep frozen 2,5kg

Gluten free cheesecake with a berries topping, deep frozen. The product is in single plastic bags 100g

Gelato pistacchio e torroncino, con cuore di pistacchio fluido, ricoperto da granella di mandorle

Taralli multicereali

Piccoli tronchetti preparati con un impasto a base di farine di grano selezionate, acqua, vino bianco e olio, che dopo la formatura viene sottoposto a bollitura e successivamente alla cottura in forno. Ricchi di sapore e sempre croccanti accompagneranno ogni momento della tua giornata. 

Tarallino classico tradizionale pugliese, prodotto da forno ottenuto dalla antica ricetta barese che ci offre un prodotto finale particolarmente profumato e fragrante.

Ideale per aperitivi sfiziosi o uno snack veloce.

Tarallino tradizionale con aggiunta di peperoncino frantumato, prodotto da forno ottenuto dalla antica ricetta barese che ci offre un prodotto finale particolarmente profumato e fragrante.

Typical pasta of Ligurian origin.

Ideal to be served with the classic pesto alla genovese, also excellent with sauces based on meat or fish.

In the city of Rome gnocchi represent the traditional dish of Thursday, following the saying "Thursday gnocchi, Friday fish and Saturday tripe".

The proverb emphasizes the importance of Thursday, which needs an elaborate and tasty dish and anticipates the lean one of the next day.

Practical and quick to cook are great with meat sauce or cheese seasonings.

Practical pre-cooked egg dough, ideal for gastronomic preparations such as lasagne or cannelloni.

The paste is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with absence of anomalous colors

A type of pasta typical of the Puglia region, whose shape is approximately similar to that of small ears, from which the name derives.

The typical regional recipe is the one that sees them together with turnip tops, but they are also excellent with meat or vegetable seasonings.

Croccanti e friabili, fatti con il 100% dell’olio extra vergine d’oliva, conservano tutta la bontà della ricetta tradizionale del tarallo pugliese arricchito da un gusto che richiama il bacon

Traditional pasta format with a high percentage of filling prepared with delicious asparagus tips and crunchy almonds.

The experience of the "master pasta makers" Canuti has allowed to create a sheet, slowly drawn to bronze, from the fast and perfect cooking, a scent and a roughness like the homemade one.

Extraordinarily tasty filling with fragrant wild herbs sautéed and seasoned in a pan.

The experience of the "master pasta makers" Canuti has allowed to create a sheet, slowly drawn to bronze, from the fast and perfect cooking, a scent and a roughness like the homemade one.

Tagliolini are a variety of egg pasta typical of Molise and Piedmont, characterized by a very thin cut width.

It is a pasta with fast cooking, it goes well with light sauces, with fish, delicate seasonings or even in broth.

Pici are a type of pasta very similar to spaghetti prepared with only durum wheat semolina, without the addition of eggs, typical of southern Tuscany.

They are usually served with tasty meat sauces (also wild boar and hare), mushrooms or cheese.

The paste is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with absence of anomalous colors

Fresh egg pasta, spaghetti alla chitarra format, frozen, 1.5kg

Rectangles of fresh egg pasta filled with grouper, frozen 3kg

Succulent marinated anchovy fillets with an intense and decisive flavor, fished in the Mediterranean Sea and processed according to tradition, preserved in sunflower seed oil to protect and offer you a high quality product.

The toasted peanuts of Bar Italia Italian Aperitif are the ideal solution for your aperitifs, parties, parties with friends.

Gastronomic product based on octopus cooked and preserved in brine, at the time of use should be drained and served possibly seasoned with oil and aromatic plants

Cuttlefish ink is mainly used as a condiment, especially for pasta dishes.

It helps to color and flavor pasta dishes, fresh pasta in the first place.

Sometimes someone use it in cooking risotto, to plan, or even in sauce to enhance the flavors of fish.

With a sweet and delicate taste, the smoky notes are barely perceptible. 

Pane rustico con topping di granella di semola, farcito con ventricina piccante, provola affumicata e salsa messicana piccante

Scaldare su piastra o forno a 180/190°C per 3/4 minuti.

Un impasto di pasta lievitata e cotta al forno, soffice e goloso: perfetto per essere gustato così com’è oppure farcito.

Potato croquettes pre-fried in sunflower oil

YOGURT BIANCO 5LT

LOMBATA DI MANZA PUGLIESE C/FILETTO 15kg(FR)

FORMAGGIO ZENZERINO 600gr(BO)

LOMBATA DI SUINO C/FILETTO 15kg(FR)

CECI J.C.12pzX1/2str.

BOCCONCINI DI MERLUZZO 20gr 3kg(PW)