The Fiammante has the typical balanced sweet taste, a bright red color and a pulp consisting of a few seeds, enhanced by the wise transformation in bald that keeps intact the fragrance and the scent of a unique and ancient tomato.
They are suitable for accompanying themselves with exquisite condiments, which remain trapped in the outer strip.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced in Gragnano, the capital of pasta south of Naples, the quality seal I.G.P (Protected Geographical Indication) has been assigned to the seven historical pasta producers of the city using ancestral production processes.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced in Gragnano, the capital of pasta south of Naples, the quality seal I.G.P (Protected Geographical Indication) has been assigned to the seven historical pasta producers of the city using ancestral production processes.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced in Gragnano, the capital of pasta south of Naples, the quality seal I.G.P (Protected Geographical Indication) has been assigned to the seven historical pasta producers of the city using ancestral production processes.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
It represents one of the many variants of macaroni, whose origin is not linked to the certainty of a particular region, but it is very likely that it is Campania.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Naturally rich in fibers and potatoes, Gnocchi di Patata Integrali Garofalo are a fresh and versatile pasta that combines the velvety and soft taste of dumplings to the whole wheat flour from organic farming.
I am a refined tomato, intact and tasty.
They are the most suitable for those who want to create their own dishes with fantasy, color and an inviting appearance.
Curcuma is a root used by many populations in the south of the world as a basic ingredient of numerous dishes.
Made with red lentils and integral rice, they are healthy and delicious at the same time.
4 Tortillas of 240 gr ready to be devoured!
In the preparation of pizza, each ingredient has its importance.
Tasted clams (Venus gallina), clams, Water,Sale,Acidifier
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
It is the strongest type, with high gluten content and capable of absorbing more liquids.
Sweet and balanced, the yellow date is enhanced with a light and fast cooking.
A wonderful confession of love: the Mini Baguette. The classic French miniature.
The cutters are baked bread in the oven which is baked a second time after being cut in half horizontally.
Suggested flour for doughs that require a medium-long leavening with yeast.
The Fusilli are a typical format of Southern Italy, where they are known in each region with a different name and shape, according to local gastronomic traditions.
The intensity of Excellence 70% with orange pieces and almond granella, finally together. Discover a superior experience!
So As it is a line of high quality tomatoes, collected by hand and preserved in glass, made only with the best varieties of small tomato.
The sweet rotondity of the Datterini Rossi della Piana del Sele and the purified Sea Water are two perfect ingredients to use together to enhance risotto and fish dishes.
Brioche Pasquier presents the new Pancakes for a delicious and nutritious break.
Peaches, sugar, concentrated lemon juice, gelling agent: fruit pectin.
These pastas make you feel on holiday, in a restaurant overlooking the sea, with a dish of pasta seasoned with squid, mussels, shrimps, clams, shells and fresh and fragrant octopus.
Cheeses, sugar, concentrated lemon juice, gelling agent: fruit pectin.
Give space to your imagination and let yourself be transported into Mexican traditions with the Messicana Develey sauce.
The barbecue Develey sauce, commonly called also bbq sauce, is characterized by its typical smoke aroma.
Save soy sauce can be added to salads, meat dishes, fish etc.
Apricots, sugar, gelling agent: fruit pectin, concentrated lemon juice.
Farina Multicereali adds a hint of originality and an unusual and inviting flavor to bread, pizza and pasta.
