Cuttlefish carpaccio bagged in its ink and the jelly made while cooking 750g

Salmon fillet steam-cooked, cut in slices 150g

Powder preparation for classic sponge cake 1.380kg

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

Dense paste with toasted pistachio 350g

It is one of the most requested meat proposals. The portion obtained from the anatomical cut of the hip tip of beef, is vacuum cooked at low temperature with a drizzle of oil and rosemary. In this way the loss of meat juices is reduced to almost zero, preserving both the structure and the flavors. The slice must be cut, preferably already hot.

Apple and Cinnamon jam 210g

Sautéed Murgia cardoncelli mushrooms, cut in slices, in oil 780g

Whole-meal organic rye and oats steam-cooked, ready to eat, in bag 740g

Natural escarole, seasoned thanks to the use of seawater. 780g can

Artichokes sliced whole artichoke, in oil, without vinegar, and slightly sautéed. Suitable for those who prefer flexible packaging.

Ideal for garnishing pizzas, bruschetta and focaccia

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

Cream made with shrimp tartare 420g

Canned natural artichokes hearts 2.5kg

Plain fresh champignon mushrooms sliced 2,5kg

Mixed vegetables cut in oil 2.5kg

Mildly dried tomatoes in oil 770g