CABER _
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
Great for sandwich bars and sandwich bars to add that unique and unmistakable taste typical of English pubs.
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
The fruit purees of Ponthier are characterized by a particularly intense color and authentic taste.
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.
Natural fresh fruit pulp, without preservatives and without dyes.
The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk
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.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.