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There are 28 products.
ORECCHIETTE OF DURUM WHEAT SEMOLINA
ORECCHIETTE OF DURUM WHEAT SEMOLINA
ROASTED SHOULDER OF VEAL 200g
Sliced shoulder of veal vacuum-sealed and cooked, in a light sauce 200g
MEATBALLS IN TOMATO SAUCE 200g
Beef meatballs pre-cooked in tomato sauce 200g
CAPUNTI OF DURUM WHEAT SEMOLINA
Capunti of durum wheat semolina, porous and always al dente, obtained exclusively with only 100% Italian durum wheat.
HORSE SALAMI
Soft to the touch, flavored to the nose, delicate to the palate: taste this alternative meat, is to start an itinerary that excites the senses.
It is only achieved by making things to perfection, choosing the best cuts of meat of young foals, performing a long maturation.
The result is that sweet taste that melts in your mouth.
WHOLE SEASONED CAPOCOLLO
The Tuscan capocollo is a sausage that has a part of muscle and a fat part derived from the musculature of the animal, this once spicy and seasoned, the taste remains sweet and tasty.
BLACK ANGUS SALAMI
There are fine and superb gastronomic specialties, able to flatter those who seek new experiences for the palate.
Their recipe has no secrets: the best cuts, the skilful hand of man, the time needed to perfect the flavors.
Under the banner of a true culture of haute cuisine and a passion for meat, Black Angus salami is a gem in this category.
SMOKED TUNA SLICE
Fillet of yellowfin tuna sliced
Smoked culled raw fish subjected to short drying
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.
SLICED BEEF 200gr
It is one of the most requested meat proposals. The portion obtained from the anatomical cut of the hip tip of beef, is vacuum cooked at low temperature with a drizzle of oil and rosemary. In this way the loss of meat juices is reduced to almost zero, preserving both the structure and the flavors. The slice must be cut, preferably already hot.
VENISON SALAMI
True gastronomic pearls that require time and patience, dedication and passion: venison, are the common thread with which to rediscover the best tradition and the typical mountain.
Just a taste to discover the genuineness and the intense but refined taste of healthy and well made things.
SAGNE NCANNULATE HAND TWISTED
Typical Apulian pasta obtained from a thin and flat dough. The dough is made in strips and then folded on itself to create the shape of the dough.