CRASTAN PURS OF PATATE IN FIOCCHI DA 225 GR CONFETION FROM 6
It often happens to arrive at dinner time and only want something fast and tasty.
It often happens to arrive at dinner time and only want something fast and tasty.
Strawberries and strawberries are sweet and delicious fruits and make this variety one of the most appreciated.
The "Provola" cheese is a sintered cheese, obtained from the natural fermentation with an average maturity.
Dry tomatoes, oiled and seasoned with oregano, chili and garlic.
Prepared powder for one of the most classic desserts of tradition: the pudding creams candy.
Black blueberries, red blueberries, blackberries, black currants, brown roses and strawberries.
Black blueberries are collected by hand in the summer months, mostly in the pristine forests of Bulgaria.
The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.
The Pomodorino del Piennolo del Vesuvio DOP is one of the oldest and most typical products of Campania agriculture, so much to be even represented in the scene of the traditional Neapolitan crib.
Rich in gastronomic traditions starting from the products of the land, among the typicalities there is the Pomodorino in Piennolo and the cultivation of the tomato, which here is particular, as later than usual.
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
The result is a delicious ketchup, without dyes or artificial aromas, with unmistakable taste.
Every day Lindor is ready to give you a special emotion, you choose when.
The house is crafted using high quality ingredients and following the recipes of the ancient Neapolitan tradition. Filled with meats and cheeses, the house is a typical Neapolitan rustic prepared during Easter.
Its name derives from "trying", or from the tests that are carried out to find the right moment for spinning.
The colation of anchovies boasts the noble descent of its ancestor: the Garum of the ancient Romans.
From the typical Laziale tradition, Amatriciana (matriciana in Roman dialect) is a sauce for pasta composed of cheeks in olive oil and sparkling wine with dry white wine, tomato and a pinch of salt.
A traditional sweet but widespread throughout Italy and different names, such as the Bignè di San Giuseppe fritti and filled with cream.
The Neapolitan pastry is a paschal pastry made from a cream of wheat and ricotta, flavored with orange blossom water and spices, with the addition of candied fruits.
The Neapolitan pastry is a paschal pastry made from a cream of wheat and ricotta, flavored with orange blossom water and spices, with the addition of candied fruits.
The taste of Bolognese ragù is the result of a slow cooking that gives a decided and unique taste.
The extra virgin olive oil Tuscan I.G.P. derives from the best cultivars of Tuscany, respecting a great oleary wisdom, with intense and decisive fruity tastes.
A traditional sweet but widespread throughout Italy and different names, such as the Bignè di San Giuseppe fritti and filled with cream.
Inspired by one of the classic sweets of the bell pastry, the famous chocolate caprese, we have experienced a more candid and fragrant version of citrus: lemon goat.
The process of denoching, causes the inner pulp to acquire thetasteof the dressing, not by chance denoised olives are the most suitable to be marinated
More than 5000 olive growers, 12 crushers and great attention to quality bring this unique product to your tables. From the mountains of Palermo to the hills of the Agrigentino, the members of our consortium ensure the best of the best.
The polenta is an ancient dish of Italian origin based on corn flour.
More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .
They come from Emilia Romagna, the cannelloni Garofalo re-elaborate with taste and craftsmanship the original recipe of this specialty.
Calabrese chili with slices, able to add crispness and a pleasant spicy note to each dish.
The best of Calabrian chili preserved in oil to satisfy the most demanding consumers in spicy.
The use of corn flour for instant polenta allows to reduce the preparation and cooking time only 5 minutes.
It is the ideal product to give shine and freshness to the preparations based on fruits and vegetables
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.
Giagiù is an ecotype of a brilliant golden yellow tomato found in the vesuvian area.
The fillets of Sgombro Angelo Parodi, rich in Omega 3 that help control blood pressure.
Modena's balsamic vinegar "SUA MAESTA" or His Majesty is a balsamic vinegar worthy of this name.
The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.
Thanks to the combination of the composition established by the consortium of protection of the extra virgin hate DOP Umbria and the molitura that happens when the olives have not yet reached the complete maturation, you get an oil that recalls the light fruity of fresh grass, to the mild taste and harmonic scents of bitter and spicy are evidenced in the same intensity.
The Vergani mustard is a typical Lombardy specialty, in particular the city of Cremona.
Store obtained from healthy and mature fruits, cut into fillets and canned with peel, in tomato juice.
The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.
Irregular format, born not to waste even the smallest leaf cutout.
The house is crafted using high quality ingredients and following the recipes of the ancient Neapolitan tradition.
The Amatrician cheek is a specialty of the municipalities of Amatrice and Accumoli in the province of Rieti, and of Campotosto in the province of L'Aquila, used above all for the realization of a sauce to season the pasta said to the amatrician.
The Tortiglioni are one of the many variants of the maccherone, one of the oldest formats born in Naples.
The Garganelli are a tasty egg-lined pasta format.
The dessert that represents the Neapolitans in the world.