Frozen appetizers
There are 18 products.
ARANCINI -TRADITIONAL RICE BALL MIGNON PREFRIED
Classic recipe, handcrafted product, made entirely by hand.
Arancini are small pre-fried rice balls to be regenerated in the oven to be consumed both as a snack and as an appetizer, first course or even single course
POLPETTE DI CARNE DA FRIGGERE 1 KG
Polpette di carne
Il prodotto una volta scongelato non deve essere ricongelato e va consumato in 24 ore
POLPETTE DI POLPO PREFRITTE 1 KG
Polpette di polpo prefritte
Il prodotto una volta scongelato non deve essere ricongelato e va consumato in 24 ore
ARANCINI - TRADITIONAL RICE BALL MIGNON
Classic recipe, handcrafted product, entirely handmade.
Arancini are small stuffed rice balls suitable to be eaten both as a snack and as an appetizer, first course or even single dish
CALZONE FRITTO
I panzerotti fritti, anche detti calzoni, sono delle squisite frittelle di pasta lievitata, a forma di mezzaluna, ripiene con mozzarella, pomodoro e origano. I panzerotti sono diffusi in tutto il Sud Italia, dal Lazio alla Sicilia, ma i panzerotti più buoni si preparano in Campania e in Puglia.
ONION RINGS
Onion rings are a type of appetizer or side dish commonly found in the United States of America. They generally consist of an onion "ring" cut transversely, dipped in batter or breadcrumbs and then deep fried, onion rings are sometimes accompanied by seasonings, including ketchup, mayonnaise or other sauces.
MINI PUFF PASTRY WITH SAUSAGE (rustic)
Mini puff pastry with sausage
POTATO PITTA WITH HAM & MOZZARELLA 1kg
Stuffed Potato Flatbread Pitta with Ham and Mozzarella. Baked and Frozen Product, 1kg
MINI MARGHERITA 20g
A mini dough of puff pastry, stuffed with tomato and mozzarella 20g
POLPETTE DI POLPO DA FRIGGERE 1 KG
Polpette di polpo
Il prodotto una volta scongelato non deve essere ricongelato e va consumato in 24 ore
POLPETTE DI CARNE PREFRITTE 1 KG
Polpette di carne prefritte
Il prodotto una volta scongelato non deve essere ricongelato e va consumato in 24 ore
ASPARAGINE CHIVES IN BATTER
After selecting the vegetables, they are scalded in boiling water, then subjected to the process of battering (a light, crunchy and golden crust of wheat flour, slowly leavened, prepared and processed by hand that wraps our vegetables), pre-crushing, then frozen in IQF and packaged