The advantage of Mujjol Shikran compared to other similar products, is that other caviar succedanei are based on egg or seaweeds and fish aromas.
Prepared powder for drinks to taste ginseng coffee.
Ideal for creating delicious salads with mushrooms, legumes, cheese, vegetables and fruits.
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 superior quality of Carte d’Or: with 20% of white chocolate intense and delicate taste.
It's the pork belly, flavored, after the savory, with pepper and garlic rolled on itself.
Kitchen in a light, natural and tasteful way thanks to the unique properties of the stones of Salt Rose Himalayano, consisting of 84 different minerals including calcium, magnesium, potassium and iron.
The wild salmon, also called Red King is a typical fish of the cold Pacific Ocean
Salad and flavored with spices. A fine processing is tied and seasoned for a variable period depending on weight.
Pfanni uses only selected potatoes and transforms it into soft bows with a process that preserves its taste and the main nutrients.
The St. Joseph red velvet zeppoles are an excellent variant to the classic zeppola.
Sicilian cannoli stuffed with pistachio cream are a delicious variant of the classic version of cannoli .
The Sicilian red velvet cannoli are a delicious variant of the classic version of cannoli .
The caciotta mixed with porcini mushrooms Valmetauro is a fresh creamy cheese, light eyesight and medium ripening, produced with ovine milk and 100% Italian bovine.
Speaking of bacon, you immediately think of the roasted bacon with cotenna, characteristic cylindrical shape and the round slice that melts in your mouth.
The Sicilian cannoli enchants with their typical bubbles and the sparkling sheep ricotta cream.
St. Joseph's zeps with pistachio cream are an excellent variant to the classic zeppola.
It often happens to arrive at dinner time and only want something fast and tasty.
The scamorzine with ham is a cheese made of sweet yarn, which contains in itself high quality ham.
St. Joseph's chocolate zeps are an excellent variant to the classic zeppola.
These delicious scamorzine, hide inside a heart of olives dripping of high quality
Thanks to the use of fine pork and the bag in an easy peeling casing, an excellent product has been produced.
Mielbio Fiori is the classic honey millefiori of the North and Centro Italia.
For those who love the intense taste of coffee and the slightly spicy taste of ginseng there is the perfect product.
It is an excellent base to prepare ice creams both cream tastes and fruit tastes
St. Joseph's zeps with chantilly cream and strawberries are an excellent variant to the classic zeppola.
Franz Sacher, an apprentice pastry chef of only 16 years and a lover of chocolate, created the Torta Sacher, which today is definitely one of the most famous and appreciated chocolate cakes in the world.
The white chocolate Sacher is a candidate variant that will compete in a challenge between Sacher.
The organoleptic qualities of the capocollo of Martina Franca contain the intense aromas and delicate flavors of the territory of Murgia dei Trulli and Valle d’Itria.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
It is a raw salt, produced in the south of France, rare and precious, is very appreciated by the best chefs.
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" .
Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.
Sweet neckline is a piece of seasoned pork.
Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.
The burrata is a fresh cheese, of buffalo milk with yarn paste, similar to mozzarella but with a much softer and filamentous texture and its taste is sweet and buttery.
Senape's notes stand above the typical flavour of yolk, combining creaminess and freshness in the unmistakable taste of the mayonnaise Heinz.
The olives, though of different sizes, have uniform colour and size.
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.
Snail powder prepared with porcini mushrooms.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Snail powder cooked with fresh vegetables.
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
The extra virgin olive oil Monocultivar Dolce Agogia Alfonso Priorelli is made exclusively from olives of Dolce Agogia, an ancient Umbrian cultivar. The olives are harvested before they reach the ripening, because they are subject to the phenomenon of the early and unpredictable fall of the drupes, called a helmet.
Refined aroma, sweet and delicate flavor without uncertainties as a true espresso; to be particularly appreciated without sugar.
Ricotta al Forno dura is a typical Sicilian product widespread in the province of Messina, whose preparation respects traditional techniques of seasoning and cooking of fresh ricotta.
The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk
The clarified butter gives browning and a great taste to your food and your sauces.