Results

Cream made with different melted cheeses 800g

Canned medium-small Anchovy fillets in olive oil 720g

Artichoke cloves enriched with sautée sauce in bag 1,7kg

Modena IGP “Balsamic Vinegar” drops in sauce 80g

Mix of red and yellow bell-peppers cut in slices and in oil 800g

Berry mix, whole and ground 820g

Boar meat ragù 800g

Ready-to-use seasoning for the preparation of the typical Roman traditional dish, in a 780g jar

Anchovies fillets fished in Cantabran Sea, in olive oil, hand-produced 25g

Caper fruit with stem, in wine vinegar 690g

Leaves of the caper plant in extra-virgin olive oil 220g

Canned caramelised onions 200g

Carnaroli rice with a big and long grain 1kg

Sweet peeled chestnut in syrup 900g

Chianina beef ragù 800g

Chicken bites with curry sauce, pre-cooked and vacuum-sealed 200g

Julienned chili pepper and dry 100g

Classic Tomato pulp Polpachef in bag, with 100% Italian tomato, 2 piecese x 5kg

Classical tomato pulp Polpachef in can, with 100% Italian tomato 2.5kg

Classical tomato pulp Polpachef in can, with 100% Italian tomato 5kg

Powder cold preparation for Creme Brulee 1kg

"Peperoni di Senise IGP" dried and fried in sunflower seed oil. In a 100g packet

Mix of decorative edible flowers 58g

Granular preparation for vegetable broth 750g

Sweet peeled tomatoes from Emilia Romagna 2,5kg

Canned double tomato paste 850g

Canned dry oregano 70g

Fine tomato pulp Polpachef in bag, with 100% Italian tomato 

Fiordibosco of castagnoli and boletus mushrooms cut in slices and cloves, sautéed with cream, canned 800g

Powder preparation for brown stock sauce 500g

Turnip greens cooked with garlic and chili pepper 760g

Ginger root aroma drops 80g

Gluten free and lactose free pizza crust, pre-baked and oven-ready 240g

Preparation for potato-based gnocchi, made by mixing potato flake obtained from the best varieties 800g

Sliced zucchini grilled in oil 750g

Lyophilised mix of salt, curry, rosemary, parsley, onion, garlic and pepper 850g

Mix of chopped grains of white, black, green pepper and pink berries 260g

Fresh Mantuan pumpkin cream 830g

Red and yellow peppers cream 400g

Cream made with dry tomatoes and olives 400g

Mixed Fiordibosco of mushrooms cut in slices and cloves, sautéed with cream, canned 800g

Mix of cultivated and wood mushrooms cooked, in oil and seasoned 800g

Ready sauce made in Calabrian ‘nduja and tomato pulp 400g

Natural octopus slice, pressured and ready for the carpaccio 750g

“Yellow fin” tuna with oilve oil in can 620g

Orange and Ginger jam 210g

Pantelleria IGP capers with sea salt 1kg