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Filetto: questa parola definisce il taglio in assoluto più tenero e pregiato della carne bovina, così unico che, a differenza di quanto accade per tutte le altre parti, viene chiamato allo stesso modo in tutte le regioni d’Italia. Il filetto occupa la volta della regione lombo-sacrale dell’animale. Corre parallelo alla costata, sotto le vertebre lombari e in prossimità dei reni. 

Semplice e veloce da preparare, versatile in cucina, digeribilissimo e ricco di nutrienti, il salmone norvegese è la scelta ideale per chi, pur avendo poco tempo a disposizione, non vuole rinunciare al piacere di mangiare in modo equilibrato e gustoso.

filetto di sgombro pescato nell'oceano atlantico, gustoso e versatile di facile utilizzo.

FILETTO SUINO NAZIONALE 3kg(FR)

Cod fillet covered with breading flavored with beer. 

Excellent as a second course.

Freshwater fish, with bone-free meat that make it versatile in preparation.

Dicentrarchus labrax (Linnaeus, 1758), commonly known as sea bass (in peninsular and insular Italy) or sea bass (mainly in northern Italy), is a bony sea fish and brackish water of the Moronidae family.

FILLET OF SEA BREAM 140/160gr 5kg

Salmon has a very valuable meat, with a delicate and characteristic taste. The profile of the salmon is particularly slender and elongated and the head is pointed. The color and appearance, differ according to the variety. Salmon acquire their typical colour during growth

Frozen phyllo-pastry 5kg

FILONI PESCE SPADA S/P IWP 3kg ca PV NETTO(MP)

Orogel Fine Peas are tender and tasty. They cannot be missing in your kitchen: sauces, soups, side-dishes and appetizers are waiting for the special touch of the chef!

Grown in the most suitable soils and regions, fine peas peas are processed shortly after harvesting to keep their natural wholesomeness unaltered.

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

Precooked and frozen meal consisting of pasta, speck, and zucchini, 300g.