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POTATOES MC CAIN
POTATOES MC CAIN
Fried potatoes are a food based on potatoes cut into slices of elongated shape and fried in various ways in different countries: in Belgium the "Blanc de bœuf" beef tallow is used in a special deep fryer, but in general it is the most common vegetable oils; in Italy and Spain the potatoes are also baked until they get the characteristic crispness, and then served. 
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BEVANDA ARANCIA ROSSA
BEVANDA ARANCIA ROSSA
La linea Top Bar risponde alle richieste del consumatore e garantisce alta qualità, ricette esclusive e distintività nel gusto. Una forma di bottiglia identificativa, una grafica impattante che mette al centro la frutta.
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POTATOES FRY'N DIP
POTATOES FRY'N DIP
Fried potatoes are a food based on potatoes cut into slices of elongated shape and fried in various ways in different countries: in Belgium the "Blanc de bœuf" beef tallow is used in a special deep fryer, but in general it is the most common vegetable oils; in Italy and Spain the potatoes are also baked until they get the characteristic crispness, and then served. 
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PANINO ICARO
PANINO ICARO
Panino ciabatta farcito con speck, formaggio e salsa ai funghi Lievitazione naturale leggera e croccante. Scaldare su piastra o forno a 180/190°C per 3/4 minuti.
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NETTARE PESCA
NETTARE PESCA
La linea Top Bar risponde alle richieste del consumatore e garantisce alta qualità, ricette esclusive e distintività nel gusto. Una forma di bottiglia identificativa, una grafica impattante che mette al centro la frutta.
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PUCCIA AL CRUDO
PUCCIA AL CRUDO
Puccia pugliese farcita con prosciutto crudo e mozzarella. Farina di semola di grano duro, cotto in forno a pietra. Scaldare su piastra o forno a 180/190°C per 3/4 minuti.
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POTATOES MAXI CHIPS
POTATOES MAXI CHIPS
Fried potatoes are a food based on potatoes cut into slices of elongated shape and fried in various ways in different countries: in Belgium the "Blanc de bœuf" beef tallow is used in a special deep fryer, but in general it is the most common vegetable oils; in Italy and Spain the potatoes are also baked until they get the characteristic crispness, and then served. 
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