CABER _
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
JAMESA CHAPTER SERVICES BY CIRCA 350 GR
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
CABER _
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
RISTORIS CREAM OF FRIARIELLS IN LATTA DA 800 GR
The newly developed inflorescences of the top of turnip, are protagonists of this intense and delicious cream of friarielli.
RISTORIS _
Selected vegetables and a pinch of chili to make the taste even more lively to this spicy sauce.
RISTORIS PEOPLE IN LATTA DA 800 GR
From the Italian gastronomic tradition comes this pepper, made according to the classic recipe.
RISTORIS FRIGGITELLIATI IN LATTA FROM 750 GR
Small sweet and elongated peppers, typical of South Italy, unmistakable for consistency and taste enriched by grilling.
JAMESA CIRCA 1,2 KG
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.