GUSTO ITALIANO CHAPTER 2 DA 160 GR
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy
The fruit purees of Ponthier are characterized by a particularly intense color and authentic taste.
Natural fresh fruit pulp, without preservatives and without dyes.
The Ponthier coulis are obtained from fruits, from carefully selected varieties, collected according to their stage of maturity.
The Ponthier coulis are obtained from fruits, from carefully selected varieties, collected according to their stage of maturity.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
The fruit purees of Ponthier are characterized by a particularly intense color and authentic taste.
The fruit purees of Ponthier are characterized by a particularly intense color and authentic taste.
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy