Results

Sliced zucchini grilled in oil 750g

Sliced aubergines grilled in oil 750g

Turnip greens cooked with garlic and chili pepper 760g

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

Thickener preparation roux in white powder 500g

Plain fresh champignon mushrooms sliced 2,5kg

Fiordibosco of castagnoli and boletus mushrooms cut in slices and cloves, sautéed with cream, canned 800g

Cream with Chioggia IGP radish and Treviso IGP red radish, cut in small pieces and finely ground 800g

Stanley variety plums, dried and partially rehydrated in syrup, in an 850g jar

Sautéed “Famigliola” mushrooms, small and seasoned 800g

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

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

Mix of red and yellow peppers, roasted, natural, in a 800g can

Cream with champignon mushrooms, enriched with black truffle 400g

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

Fossa of Sogliano DOP cheese cream 400g

Pitted black Hojiblanca olives (Spain) 2,6kg

Sautéed champignon mushrooms 2,4kg

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

Seasoned Pecorino Romano DOP cheese cream 400g

“Parmigiano Reggiano” cheese cream 400g

Castelmagno DOP cheese cream 400g

Pitted green Hojiblanca olives 2,6kg

Plain artichoke cloves in bag 1,7kg

“Yellow fin” tuna with oilve oil in can 620g

Lyophilised garlic in slices 100g

Lyophilised thyme leaves 40g

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

Powder preparation for fish fumetto 250g

Mildly dried tomatoes in oil 770g

Modena IGP “Balsamic Vinegar” drops in sauce 80g

Cream made with fresh asparagus 800g

Sweet peeled chestnut in syrup 900g

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

Artichoke cloves enriched with sautée sauce in bag 1,7kg

Artichokes sliced whole artichoke, in oil, without vinegar, and slightly sautéed. Suitable for those who prefer flexible packaging.

Ideal for garnishing pizzas, bruschetta and focaccia

Mature tomatoes cut in big chunks, partially dried and enhanced with oil and aromas 780g

Half-cut cherry tomatoes, partially dried and prepared with capers and garlic

Powder preparation for brown stock sauce 500g

Typical Ligurian sauce with walnuts and Parmigiano Reggiano 400g

Ginger root aroma drops 80g

Top quality Boletus mushrooms cut in small slices and sautéed 800g

Top quality Boletus mushrooms cut in small slices and sautéed 800g

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

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

Berry mix, whole and ground 820g

Leaves of the caper plant in extra-virgin olive oil 220g

Cream made with fresh artichokes 800g