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.
Long pasta with consistency always to the tooth thanks to a careful selection of hard grains, with cooking time of 8 minutes.
Short pasta with consistency always to the tooth thanks to a careful selection of hard grains, with cooking time of 10 minutes.
Short pasta with consistency always to the tooth thanks to a careful selection of hard grains, with cooking time of 10 minutes.
Enjoy a new taste experience with all the goodness and benefits of legumes in a pleasure always to the “dent”.
ThePens Barillakeep all the original and delicious flavor of red lentils and are rich in proteins of vegetable origin, fiber and gluten-free.
The Spaghetti Bio Barilla well match the dressings to all your favorite sauces.
IFusilliBarillakeep all the original and delicious flavor of red lentils.
Take the right time to taste the Balsamic vinegar and discover every day different and refined combinations.
The Balsamic Vinegar of Modena IGP Denso 5 Scudi is aged exclusively in oak barrels, one of the most noble woods of nature for resistance and fragrance.
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 Balsamic Vinegar of Modena IGP Denso 5 Scudi is aged exclusively in oak barrels, one of the most noble woods of nature for resistance and fragrance.
The Balsamic vinegar of Modena IGP Denso Mono Vitigno is produced exclusively with selected grapes of Lambrusco and is aged exclusively in oak barrels.
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.