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Products
There are 105 products.
MOZZARELLINE
Le mozzarelline impanate e fritte sono degli sfiziosi bocconcini di mozzarella finger food da guastare in compagnia. Croccanti fuori e filanti all'interno, le mozzarelline fritte sono una di quelle cose alle quali nessuno può rinunciare.
RAW MIGNON TOMATO ARANCINO 20g
Raw frozen gastronomic product based on RICE with the addition of tomato pulp, mozzarella, and other dairy derivatives, 20g.
SAVOURY FILLED DOUGHTNUTS - PIZZAIOLA -
Classic recipe, handcrafted product, entirely handmade.
"Pettole" are balls of very soft leavened dough, fried in oil, they are typical products of the regions of Puglia, Calabria, Campania and Basilicata.
MIX OF ASSORTED MINI PUFF PASTRY (rustic)
Assortment of rustic various flavors consisting of: rustic ricotta, ham and salami , rustic wurstel , rustic with spinach, rustic with salmon, rustic with olives, rustic with tuna, rustic with peppers
SAVORY PANCAKES WITH SEAWEED
Pancakes of leavened dough with seaweed
WHITE SAVOURY DOUGHTNUTS
Classic recipe, handcrafted product, entirely handmade.
"Pettole" are balls of very soft leavened dough, fried in oil, they are typical products of the regions of Puglia, Calabria, Campania and Basilicata.
MEDIUM POTATO CROQUETTES
Potato croquettes of medium size stuffed with mozzarella
NAPOLI PIZZA 350g
Neapolitan pizza with tomato and mozzarella, pre-baked and deep frozen 350g
MINI BALLS OF EGGPLANT PRONTO FORNO
Mini balls of eggplant pre-fried in sunflower seed oil
MINI CROQUETTES
The crocchè (from the French croquette) often called also panzarotti, are a typical dish of the Neapolitan cuisine also spread in Puglia and Sicily, in particular in Palermo, where there is a variant.
BATTERED PUMPKIN FLOWERS
Pumpkin flowers stuffed with ricotta and provola cheese battered and pre-fried in sunflower seed oil
4 CHEESE DELIGHTS
The "crocchè" (from the French Croquettes) are a typical dish of Neapolitan and Sicilian cuisine based on potatoes and eggs, which are fried after being breaded in breadcrumbs. To make the dough more full-bodied, Neapolitan tradition wants potatoes to be crushed with a fork.