PIZZA SAUCE
"Tomato flavoured pizza condiment; ideal for pizzas and bruschettas." More Info
PERLE CON “ACETO BALSAMICO DI MODENA IGP”
"Drops with "Aceto Balsamico di Modena PGI" Balsamic Vinegar in sauce: they are an exclusive novelty to offer a historic and noble condiment in an original way. Ideal to accompany fish starters and meat carpaccio, traditional second courses and fruit-based desserts." More Info
LA POMODORA
"Seasoning made with pieces of tomato, enriched with fresh vegetables (carrot, onion and celery) and basil. Ideal for first courses, pizzas, stews and gravies." More Info
PIZZA SAUCE
"Pizza sauce with a Mediterranean taste, made with basil and a few spices. The light seasoning makes the product ready for the preparation of pizzas and bruschettas." More Info
OLIO EXTRAVERGINE D'OLIVA
"A golden yellow oil with a slightly fruity aroma and delicate flavour, it is a universal condiment. Suitable for both raw and cooking, it is an ideal oil for all cooking preparations in particular, for fish and shellfish. Its versatility makes it an oil suitable also in pizzerias, delicatessens, butchers and bakeries." More Info
CONDIMENTO ALLO SCOGLIO
"Condiment based on molluscs, flying squid and crustaceans (squid, prawns, mussels and clams) in tomato sauce. It is a ready-to-use condiment, made with selected raw ingredients, tomato pulp, oil, white wine and herbs. The technology adopted foresees the differentiated cooking of all the ingredients for an ideal result. The product is a perfect condiment to quickly prepare the most classic sea-flavoured first courses." More Info
CARPACCIO DI PESCE SPADA AL DRAGONCELLO E PEPE NERO
"Ready-to-eat swordfish carpaccio, made from fillets subjected to salting and drying. The carpaccio is seasoned with sunflower oil, tarragon and black pepper. The presence of oil enhances softness and helps the detachment of the slices. It doesn't require seasoning, you just need to plate the slices by slightly draining them. Excellent accompanied by fresh vegetables." More Info
CARPACCIO DI TONNO AI PROFUMI MEDITERRANEI
"Ready-to-eat tuna carpaccio, made from fillets that have been salted and then dried. The carpaccio is seasoned with sunflower oil and herbs such as: rosemary, basil, thyme and oregano. The presence of oil enhances softness and helps the detachment of the slices. It doesn't require seasoning, you just need to plate the slices by slightly draining them. Excellent accompanied by fresh vegetables." More Info
CARPACCIO DI SALMONE AL PEPE ROSA E ANETO
"Ready-to-eat salmon carpaccio, made from fresh Norwegian salmon, hand-salted. It is not smoked. The carpaccio is seasoned with sunflower oil and herbs such as: pink pepper and dill. The presence of oil enhances softness and helps the detachment of the slices. It doesn't require seasoning, you just need to plate the slices by slightly draining them. Excellent accompanied by fresh vegetables." More Info
MOCETTA BOVINA
"The Valle d'Aosta "mocetta" is made according to an ancient local processing, with Italian or French beef thighs that are left to macerate with aromatic mountain plants, salt, spices for at least 20 days, before starting the aging which varies from one to three months depending on the size of the piece. It has a delicious flavour that allows it to be consumed even without seasoning. It is lean, dry but soft in the mouth. It should be served cut into thin slices: ideal for cold cuts, to create delicious starters with fresh and dried fruit or in combination with goat's cheese and for delicious cold dishes. Vacuum-packed." More Info
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