Results

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

Reperso rice: a new variety of rice that took years of experimentation and research. Because it is different to any other variety, it got the brand “Out of Type”, and its grain is the biggest of all. 500g

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

Complete kit for caramlised and flambè desserts’ surfaces 850g

Basmati rice with long and narrow grains 1kg

Semi-fine rice with medium and rounded grain 1kg

“Delicate” swordfish fillet, cut in slices 1kg

Braised beef cheeck cooked in red wine 250g

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

Lyophilised rosemary needles 170g

Sliced shoulder of veal vacuum-sealed and cooked, in a light sauce 200g

Vacuum-packed package of salted and pressed mullet roe, in variable quantity 130-170g

Artichokes cut in small slices, canned in oil 2,4kg

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

Top quality smoked salmon cream 420g

Rounded chili peppers filled with a filling of tuna and capers, in oil 780g

Cream with cooked prawns 420g

Paste made with Piedmont IGP hazelnuts toasted and ground 350g

Skipjack tuna, red meat and intense flavor, steamed in sunflower oil. Ideal to enrich buffet, to prepare salads or cold dishes.

Sliced and sautéed mushrooms with cream 2,5kg

Bread-crumbs preparation with corn flour, enriched with quinoa seeds, ready for use 2kg

Powder preparation for panna cotta, 5 bags x 1kg

Beef meatballs pre-cooked in tomato sauce 200g

Pre-cooked chicken breast with oil and rosemary, vacuum-sealed 180g

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

Powder cold preparation for Custard 1,2kg

Wine Pignoletto, bottle of 740g

Sautéed Boletus mushrooms in chunks, without cream, in bag 700g

Artichokes without external cloves, cut in half and in slices, grilled and in oil 800g

Half-cut cherry tomatoes, partially dried and prepared with capers and garlic

Granular preparation for classical broth with 4% meat extract 750g

Cream made with fresh asparagus 800g

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

Powder preparation for fish fumetto 250g

Lyophilised thyme leaves 40g

Little drops with mango and passion fruit 80g

Castelmagno DOP cheese cream 400g

Chives freeze-dried, cut: it is worked in order to preserve fragrance, natural shine and intense taste. The particular aroma is ideal 

Yellow rounded tomatoes, semi-dried and cut in half 750g

Cream with champignon mushrooms, enriched with black truffle 400g

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

Cream with Chioggia IGP radish and Treviso IGP red radish, cut in small pieces and finely ground 800g

Peanut-based sauce, ground and prepared to maintain a rich aroma. In a 400g can