Results

Spicy vegetables cream in can 400g

Powder preparation for classic sponge cake 1.380kg

Salmon fillet steam-cooked, cut in slices 150g

Sea bream steak steam-cooked 140g

Summer truffle carpaccio, in slices and in oil 180g

Mature tomatoes cut in slices and dry 800g

Mildly dried tomatoes in oil 770g

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

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

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

Pitted taggiasca olives in oil 950g

Pesto with almond, dry tomatoes, chilly pepper and goji berries 410g

Cream with porcini mushrooms and fresh Italian champignons, finely ground, enriched with black truffle 380g

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

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

Tuna processed with care according to the best tradition. Excellent as such or to prepare salads and cold dishes

Cream made with fresh asparagus 800g

Cream made with fresh artichokes 800g

Blend of whole and ground raspberries, preserved in their natural juice, in an 850g jar

Black olive paste, blended with extra virgin olive oil. In a 400g can

Cream made with belatus mushrooms 800g

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

Potatoes and carrots cut in pieces, plain recipe 2,6kg

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

Semi-fine rice with medium and rounded grain 1kg

Typical Ligurian sauce with walnuts and Parmigiano Reggiano 400g

Thickener preparation roux in white powder 500g

Yellow cherry tomatoes peeled in cherry sauce 800g

Canned yellow tomato sauce 800g

Mixed starter with red and yellow pepper, chiampignon, green and black olive and capes, in oil 2,4kg