HOPLÀ WHIPPED CREAM FROM 1 LT
Hoplà whipped cream without hydrogenated fat is ideal for the production and decoration of cakes, stuffed cakes, semifreddi, ice cream.
Hoplà whipped cream without hydrogenated fat is ideal for the production and decoration of cakes, stuffed cakes, semifreddi, ice cream.
The garlic-free pesto 190g is a version of the Pesto in sunflower oil, more delicate, as devoid of garlic.
The pesto alla genovese 190g di Artigiana Amadori is a variant to the original recipe of Pesto Genovese.
The walnut sauce is typical of the Genoese culinary tradition based on nuts, Parmigiano Reggiano D.O.P. and garlic.
The colation of anchovies boasts the noble descent of its ancestor: the Garum of the ancient Romans.
Transformed tunas come from both the Mediterranean and the oceans.
A cheese that was previously prepared exclusively in the winter months and that binds to the traditions of the peasant winery is the one to the chilli that was prepared with sweet peppers.
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.
The Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.
To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.
The colation of anchovies boasts the noble descent of its ancestor: the Garum of the ancient Romans.