Tipologia attività

Mixed crust cookies (Apricot canestrelli, Cherries canestrelli, Berries strudel, Hazelnut intreccio, Hazelnut and Cocoa bocconcino, Double quadratino). Deep frozen products. 1,5kg

Summer truffle carpaccio, in slices and in oil 180g

High-quality oil for crispy frying thanks to its high oleic content. In a 5-liter PET bottle

High-quality oil ideal for frying. In a 5-liter PET bottle

Sunflower Seed Bread. Pre-cooked and frozen product. 420g.

High-quality frying oil. In a 25-liter tin can

Mature tomatoes cut in slices and dry 800g

Mildly dried tomatoes in oil 770g

Superfilled with hazelnut cream and cocoa cornetto, deep-frozen and unbaked 95g

Ground sweet paprika 360g

Sweet potatoes stick, pre-fried and frozen.

To be served both in a sweet dish with topping, or in a savory dish.

Tropea, Calabria PGI red onion, cooked in wine vinegar 2,5kg

Sciroppo concetrato ricco di polpa e succo di frutta. Ideale per la preparazione di aperitivi, cocktail, granite, frappée, sorbetti. E' un eccellente alternativa alla frutta fresca.

Sweet red chilly peppers, tear-shaped and whole, cultivated in Peru and bitter-sweet 790g

Orogel Swiss Chard is cultivated in Italy, in the most suitable growing regions. A perfect ingredient for stuffed pasta or a traditional savoury pie. Convenient product in handy cubes!

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

Grains “Szechuan” pepper in jar 100g

Tabasco sauce

Pitted taggiasca olives in oil 950g

TAGLIATELLA FARINA MACINATA PIETRA 2kg(CA)

Classic "Tagliatelle Romagnole" are prepared only with spelt flour and durum wheat semolina and fragrant rosemary, without the addition of eggs.

Rosemary enhances the flavor of meat sauces, but also perfect with vegetable seasonings.

Le Tagliatelle, caposaldo della cucina tradizionale italiana che, anche se di origine emiliana, sono diffusissime in tutte le regioni dello stivale.

In Lombardia con la borragine, in Trentino Alto Adige con un sugo di carne molto particolare, in Abbruzzo e Molise si racconta che venissero cotte nel latte in tempi di carestia.

Preparation of food based on pasta and porcini mushroom sauce, precooked and frozen 350g

Taglioline di semola di grano duro all'uovo, trafilate in bronzo

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.

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.