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CALAMARATA OF DURUM WHEAT SEMOLINA
Produced through bronze drawing and slow drying. The porous surface of the pasta retains the seasonings and enhances the flavors of the dish.
CAPUNTI OF DURUM WHEAT SEMOLINA
Capunti of durum wheat semolina, porous and always al dente, obtained exclusively with only 100% Italian durum wheat.
DURUM WHEAT SEMOLINA TRIA 3,5kg
Pasta drawn in bronze. The history of this format is really ancient, the term of the word "tria" comes from the Arabic "Ytria" understood as dry pasta, similar to a noodle with a width of 2 cm.
EGG TAGLIOLINI
Pour the noodles still frozen in plenty of salted water, just returned the boil let cook for 2/3 minutes.
We recommend a taste check.
FORZEN GOURMET TUNA BURGER
Gastronomic preparation ready to cook based on frozen tuna
Tuna burger made of small cubes
FROZEN EXTRA MIXED SEAFOOD
Mix of cephalopod molluscs, bivalve molluscs and frozen crustaceans
FROZEN FLOURED MIXED FRYING
Prepared for frozen mixed fried
Mix of cephalopod molluscs and crustaceans
FROZEN SALMON BURGER
Salmon burger made of small cubes weighing 120 gr
GRATINATED MEDITERRANEAN ANCHOVIES FILLETS
Gastronomic preparation ready to cook based on frozen anchovies.
MEDALLIONS WITH SCALLOPS AND RED SHRIMP OF MAZARA
Medallions with scallops and red shrimp of Mazara.
ORECCHIETTE "GRANO ARSO" (burnt wheat) 3kg(LF)
Orecchiette are one of the most symbolic grains of the Apulian gastronomic tradition. Pasta format very popular in Salento and Italy, thanks to its versatility and their ability to collect sauce, such as ragout or a vegetable-based seasoning.
ORECCHIETTE OF DURUM WHEAT SEMOLINA
ORECCHIETTE OF DURUM WHEAT SEMOLINA