Ristoranti

Nella Salsa Boscaiola Gaia il profumo intenso e il sapore deciso dei funghi assecondano la creativita' in cucina e rendono pratica e veloce la preparazione di tanti piatti golosi e raffinati.

Ottima da gustare in fantasiosi stuzzichini, e' anche un'appetitosa farcitura per i carciofi lessati. 

Apricot jam, packed in sac à poche and deep frozen 1kg

Salsa made with button mushrooms and summer truffle (Tuber aestivum Vitt.). In a jar of 370g.

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. 

Grains black pepper “Tellicherry” in bag 380g

Ground hot chilly pepper 500g

Mix of cephalopod molluscs, bivalve molluscs and frozen crustaceans

Food preparation for first courses based on cephalopod molluscs, bivalve molluscs and crustaceans.

Highland of Murgia (Puglia) natural black chickpeas 820g

Squids are shellfish, they are the backbone of many delicious recipes and can be enjoyed alone or combined with other ingredients such as squid, shrimp, cuttlefish, octopus, but also mussels, clams and clams.

Bustine monodose di pepe nero esiccato e macinato 

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. 

SEMOLA RIMACINATA DI GRANO DURO.

Bustine di sale confezionate singolarmente.

Succulent and crunchy, the chicken cutlet, tasty spicy, becomes perfect as a snack for a break or as a main course.

Cracked dry rosemary 1kg