Stuzzicherie

Chicken breast strips with crispy breading, ready for frying 1kg

Stuffed Cheddar cheese-filled nachos with crispy breading, ready for frying 1kg.

Stuffed Cheddar cheese and guacamole sauce-filled nachos with crispy breading, ready for frying 1kg.

Focaccia baked on stone, filled with mozzarella and cherry tomatoes 420g

Traditional Lecce-style puff pastry pastry, filled with béchamel sauce enriched with Pecorino Romano PDO and black pepper, frozen raw 150g

Crab-flavored claws, covered with breadcrumbs that make them crumbly and tasty.

Frozen fish food preparation, imitation of breaded crab claws frozen with true claw 

Battered fritters with a flavor of peppers and cheese, flavored with oregano, ready to fry. Pre-fried and frozen product, 1kg

Pumpkin flowers stuffed with ricotta and provola cheese battered and pre-fried in sunflower seed oil 

Semilavorati ideali per pasticceria e ristorazione.

Baked calzone with tomato and mozzarella, made with 100% Italian ingredients. Precooked and frozen bakery product, 130g.

Baked calzone with turnip tops, made with 100% Italian ingredients. Precooked and frozen bakery product, 130g

Artichokes blanched in boiling water in a wheat flour crust. Batter-coated, pre-fried, and frozen product 1kg.

Arancino is a speciality of Sicilian cuisine. As such, it has been officially recognized and included in the list of traditional Italian agri-food products of the Ministry of Agricultural Food and Forestry Policies with the name of "rice arancini".

Mix of frozen mignon arancini (g 25) composed of:

arancino with sauce, white arancino with ham and mozzarella, arancino with spinach and mozzarella, boscaiola arancino (mushrooms), white arancino with speck and provola

Arachidi, un gustoso snack che amiamo sgranocchiare soprattutto all'ora dell'aperitivo magari accompagnato da una bevanda fresca.

The "crocchè" (from the French Croquettes) are a typical dish of Neapolitan and Sicilian cuisine based on potatoes and eggs, which are fried after being breaded in breadcrumbs. To make the dough more full-bodied, Neapolitan tradition wants potatoes to be crushed with a fork.