Results

KIT.POS.CREMA FREDDA CAFFE'(FA)

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

Plain straight croissant with butter, uncooked, deep frozen, oven-ready 70g

FRAPPE PLUS 6pzX850gr(FA)

BICCHIERI PLA 150pz(FA)

MIXYBAR CARAMELLO SALATO 1lt(FA)

MIXYBAR VANIGLIA 1lt(FA)

TOPPING CARAMELLO BURROSALATO 950gr(FA)

BICCHIERE VETRO ISIDE 14mX6pz(FA)

GRANA PADANO SCAGLIE 4pzX1kg(SO)

GRANA PADANO 1/8 RISERVA 20mesi 4,5kg(SO)

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

MEZZE SAGNE DI GRANO SEN.CAPPELLI 12pzX400gr(VM)

Swordfish slices with skin and bone individually frozen

Grains black pepper in a jar with grinder 50g

Canned coarse pink Himalaya salt 110g

Powder dry oregano in jar 15g

Dry cracked rosemary in jar 30g

Cracked hot chilly pepper 1kg

BICCHIERE FABBRI SPITZ(FA)

Shrimps already shelled, for their intense flavor lend themselves to become the main ingredient of your dishes sought

Tasty, rich in protein and low in fat, shelled shrimps are a practical solution for appetizers and many delicious dishes that are prepared in a short time.

Typical Apulian pasta obtained from a thin and flat dough. The dough is made in strips and then folded on itself to create the shape of the dough.  

Pasta drawn in bronze. The history of this format is really ancient, the term of the word "tria" comes from the Arabic "Ytria" understood as dry pasta, similar to a noodle with a width of 2 cm. 

Le Ribs sono delle costine di suino preparate con una miscela di spezie e altri ingredienti  che le rendono molto saporite. Sono perfette per chi ama i sapori decisi e desidera esplorare la cucina d’oltreoceano.

Very valuable fish with white flesh, firm and tasty. 

Arancino stuffed with mozzarella, peas and meet

Orecchiette are one of the most symbolic grains of the Apulian gastronomic tradition. Pasta format very popular in Salento and Italy, thanks to its versatility and their ability to collect sauce, such as ragout or a vegetable-based seasoning. 

Neapolitan pizza with tomato and mozzarella, pre-baked and deep frozen 350g

Rotolo bobina in pura cellulosa assorbente e resistente

Polpa di cinghiale scelta confezionata sottovuoto

Nuvola ‘0’ soft wheat flour, perfect for high pizza edges, 1kg

Pre-cooked and frozen mini Rösti filled with melted cheese and turkey ham, 200g

Wedges of potatoes seared and frozen 2,5kg

SIMONE TEST

Simple rosemary focaccia. Pre-cooked and frozen product. 80g

Traditional French multigrain (malted) bread with natural yeast, rye flour, and toasted barley malt, enriched with dark flaxseeds and millet, baked on stone. Precooked and frozen product. 1100g.

Pre-fried and frozen yellow potatoes 600g

Pre-fried and frozen boat potatoes 600g

Pre-fried and frozen potato sticks 750g

Potatoes “steakhouse” pre-fried and frozen 750g

The Tuscan capocollo is a sausage that has a part of muscle and a fat part derived from the musculature of the animal, this once spicy and seasoned, the taste remains sweet and tasty.

Whole salted sausage subjected to short drying and smoking

The underside of smoked Black Angus has an important marbling, which gives softness to the product.

It has a sweet taste, smoking is not excessive but characterizing, good chewability and solubility.

Even today the wild boar in the form of appetizing delicacies, fills those who try it, with unforgettable revelations

The king of game does not come down from the bench, but rather conquers the gourmet table, bringing all the aromatic nuances of the undergrowth

The secret lies in the cuts of meat chosen, in the special care that is dedicated to seasoning, respecting a centuries-old process

True gastronomic pearls that require time and patience, dedication and passion: venison, are the common thread with which to rediscover the best tradition and the typical mountain.

Just a taste to discover the genuineness and the intense but refined taste of healthy and well made things.

Typical Lebanese focaccia, thin and not leavened. Precooked and frozen product. 70g.