Results

Cream of friarielli ready to use, with a creamy texture and small pieces. In a 400g can

Ginger root aroma drops 80g

Gluten-free and lactose-free pizza base, pre-cooked and ready to use, 240g

Preparation for potato-based gnocchi, made by mixing potato flake obtained from the best varieties 800g

Yellow rounded tomatoes, semi-dried and cut in half 750g

Sweet yellow chilly peppers, tear-shaped and whole, cultivated in Peru and bitter-sweet 790g

Granular preparation for classical broth with 4% meat extract 750g

Preparation for classical broth with 4% meat extract 1kg

Small and ambery drops in liquor sauce “Grand Marnier” 80g

Artichokes without external cloves, cut in half and in slices, grilled and in oil 800g

Sliced aubergines grilled in oil 750g

Champignon mushrooms sliced with their stem, grilled in oil 780g

Sliced zucchini grilled in oil 750g

Lyophilised mix of salt, curry, rosemary, parsley, onion, garlic and pepper 850g

Mix of chopped grains of white, black, green pepper and pink berries 260g

Basil leave lyophilised in chunks 22g

Chives freeze-dried, cut: it is worked in order to preserve fragrance, natural shine and intense taste. The particular aroma is ideal 

Lyophilised garlic in slices 100g

Lyophilised rosemary needles 170g

Lyophilised thyme leaves 40g

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

Fresh Mantuan pumpkin cream 830g

Green olives cream with olive oil 400g

Red and yellow peppers cream 400g

Cream made with dry tomatoes and olives 400g

Mexican black beans stewed 830g

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

Mix of cultivated and wood mushrooms cooked, in oil and seasoned 800g

Canned natural artichokes hearts 2.5kg

Plain fresh champignon mushrooms sliced 2,5kg

Ready sauce made in Calabrian ‘nduja and tomato pulp 400g

Pesto made with nettle, almond and Parmigiano Reggiano 400g

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

Orange and Ginger jam 210g

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

Mixed vegetables cut in oil 2.5kg

Mixed vegetables cut in oil 800g

Powder preparation for panna cotta, 5 bags x 1kg

Pantelleria IGP capers with sea salt 1kg

“Parmigiano Reggiano” cheese cream 400g

Little drops with mango and passion fruit 80g

Peanut-based sauce, ground and prepared to maintain a rich aroma. In a 400g can

Paste made with Piedmont IGP hazelnuts toasted and ground 350g

Wine Pignoletto, bottle of 740g

Dense paste with toasted pistachio 350g

Pitted black Hojiblanca olives (Spain) 2,6kg

Plain artichoke cloves in bag 1,7kg

Cream with cooked prawns 420g