Products
There are 18 products.
BORAGE IN WHEAT FLOUR CRUST 1kg
Delicate borage leaves in wheat flour crust ready to fry. Pre-fried and frozen product, 1kg
ZUCCHINI RICOTTA AND MINT FRITTERS 1kg
Battered fritters ready to fry with zucchini and ricotta flavored with mint. Pre-fried and frozen product, 1kg
VEGETABLES TRIS IN WHEAT FLOUR CRUST 1kg
Trio of tasty vegetables (zucchini, cauliflower, and artichoke) in wheat flour crust, ready to fry. Batter-coated and pre-fried product, 1kg.
ZUCCHINI FLOWERS IN WHEAT FLOUR CRUST 1kg
Delicious zucchini flowers in wheat flour crust. Battered, pre-fried, and frozen product 1kg
POTATO PANCIOTTE WITH BACON AND ROSEMARY CRUST 1kg
Potato slices with bacon and rosemary in wheat flour crust. Batter-coated, pre-fried, and frozen product, 1kg
POMODORELLE IN WHEAT FLOUR CRUST 1kg
Tomatillos - cherry tomatoes and oregano - in wheat flour crust. Pre-fried and frozen product, 1kg
ARTICHOKES IN WHEAT FLOUR CRUST 1kg
Artichokes blanched in boiling water in a wheat flour crust. Batter-coated, pre-fried, and frozen product 1kg.
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.
FILLET OF SEA BASS 120/160gr
Dicentrarchus labrax (Linnaeus, 1758), commonly known as sea bass (in peninsular and insular Italy) or sea bass (mainly in northern Italy), is a bony sea fish and brackish water of the Moronidae family.
SAGE IN WHEAT FLOUR CRUST 1kg
Sage leaves coated in wheat flour ready to fry. Washed, battered, pre-fried, and frozen product 1kg
BELL-PEPPER AND CHEESE FRITTELLE 1kg
Battered fritters with a flavor of peppers and cheese, flavored with oregano, ready to fry. Pre-fried and frozen product, 1kg
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