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Cold powder Fiordilatte preparation for ice-cream. It requires the addition of milk or whipped-cream, in a 750g bag

“Delicate” swordfish fillet, cut in slices 1kg

“Delicate” yellowfin tuna fillet, cut in slices 1kg

Pepper typical of Madagascar with small berries with just hinted peduncle. Less spicy than black pepper has fruity, citrus and floral notes.

The product does not contain genetically modified organisms

Salmon fillet steam-cooked, cut in slices 150g

Reperso rice: a new variety of rice that took years of experimentation and research. Because it is different to any other variety, it got the brand “Out of Type”, and its grain is the biggest of all. 500g

Complete kit for caramlised and flambè desserts’ surfaces 850g

Whole-meal ‘Venere’ rice with black and crunchy grains 1kg

Natural octopus slice, pressured and ready for the carpaccio 750g

Skipjack tuna fillets as a whole, in olive oil 1,850kg

Pantelleria IGP capers with sea salt 1kg

Basmati rice with long and narrow grains 1kg

Semi-fine rice with medium and rounded grain 1kg

Sweet peeled tomatoes from Emilia Romagna 2,5kg

Duck breast dry and wood-smoked 500g

Cuttlefish carpaccio bagged in its ink and the jelly made while cooking 750g

Gluten free and lactose free pizza crust, pre-baked and oven-ready 240g

Carnaroli rice with a big and long grain 1kg

Summer truffle carpaccio, in slices and in oil 180g

Sauce made from Sicilian pistachios (57%), ground and prepared to maintain intense aroma and bright color. In a 400g can

Mackerel tuna fillets as a whole, in olive oil 1,850kg

Dense paste with toasted pistachio 350g

Cut artichokes with part of the stem still attached, seasoned as Romana style, canned in oil 2,5kg

Canned natural artichokes hearts 2.5kg

Julienned chili pepper and dry 100g

Vacuum-packed package of salted and pressed mullet roe, in variable quantity 130-170g

Canned medium-small Anchovy fillets in olive oil 720g

Lyophilised rosemary needles 170g

Porcini mushrooms of first choice, cut into slices and sautéed in a classic and delicate way, without cream, to make prestigious first and second courses. The sauce of the mushroom, inviting but not creamy, in application allows to enhance the appearance of the slices.

"Peperoni di Senise IGP" dried and fried in sunflower seed oil. In a 100g packet

Pitted taggiasca olives in oil 950g

Wine Pignoletto, bottle of 740g

Mixed of Altoatesinan edible cornflower, coloured blue, white, red, black and pink 10g

Fine tomato pulp Polpachef in bag, with 100% Italian tomato 

Smoked salmon cut in 1 cm cubes 500g

Sautéed Murgia cardoncelli mushrooms, cut in slices, in oil 780g

Blend of whole and ground raspberries, preserved in their natural juice, in an 850g jar

Classical tomato pulp Polpachef in can, with 100% Italian tomato 5kg

Mixed vegetables cut in oil 2.5kg

Top quality smoked salmon cream 420g

Rounded chili peppers filled with a filling of tuna and capers, in oil 780g

Paste made with Piedmont IGP hazelnuts toasted and ground 350g

Mix of decorative edible flowers 58g

Cream with cooked prawns 420g

Red beets chips, finely sliced and dry 100g

Bread-crumbs preparation with corn flour, ready for use 2,5kg

Bread-crumbs preparation with corn flour, enriched with quinoa seeds, ready for use 2kg

Sliced and sautéed mushrooms with cream 2,5kg