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FRESH YEAST
This is the most common form in industrialised countries for economic and practical reasons. As the name suggests, pressed yeast is sold in the form of compact dough. In France it is white and crumbly, while in other countries it can take on a darker color and have a more "elastic" texture.
GIANT SQUID TENTACLES
Squids are shellfish, they are the backbone of many delicious recipes and can be enjoyed alone or combined with other ingredients such as squid, shrimp, cuttlefish, octopus, but also mussels, clams and clams.
KATAIFI PUFF PASTRY
Kataifi pasta is a preparation based on flour and water, a typical ingredient of Greek and Middle Eastern cuisine. It is fillo pasta cut into very thin strands that makes the dishes crisp and tasty. Today this pasta is used in the kitchens of chefs to give crispness and taste to their dishes, as well as for effective preparations.
FILLET SALMON SOCKEYE
Salmon has a very valuable meat, with a delicate and characteristic taste. The profile of the salmon is particularly slender and elongated and the head is pointed. The color and appearance, differ according to the variety. Salmon acquire their typical colour during growth