PANE DA BRUSCHETTA

"Special type "0" bread, made with only vegetable fats and without hydrogenated fats. Product to be enriched with a variety of seasonings and fillings, toast and gratin in the oven, for a tasty bruschetta. It is the ideal base to accompany aperitifs, to make bruschettas or topped toast as a starter. Each sachet contains 4 slices of bread." More Info

CHAMPIGNONS TRIFOLATI PER PIZZA ITALIA

"Field mushrooms, sliced and sautéed. The product is ideal for topping pizzas, sandwiches, bruschetta; suitable for the preparation of meat dishes." More Info

ANTIPASTO ALLA ZINGARA

"Starter made with red and yellow peppers, sliced champignon mushrooms, green and black olives and capers, in sunflower oil. With its round flavour, it is ideal as a starter, side dish combined with meat and carpaccio, to accompany mixed cheeses." More Info

PORCINO DELIZIA A FETTE

"Porcini mushrooms of first choice, large slices and thin cut; they are prepared with oil, without cream or sautéeing, to offer great versatility in the realisation of elegant first and second courses. The product offers all the fragrance and taste of the best fresh, cooked porcini mushroom." More Info

FIORDIBOSCO MISTO

"Mixed mushrooms cut into slices and pieces, sautéed, without cream. The product is ready to use, ideal for pizza, bruschetta and side dish." More Info

SALMONE PREAFFETTATO “DELICATO”

"Norwegian pre-sliced salmon fillet. Obtained from fresh Norwegian salmon, skinned, boned, belly and tail. The heart of the fillet is processed according to traditional methods: salted by hand and dried perfectly to ensure ideal preservation and a delicate, natural flavour. It is not smoked. The selection of the raw ingredient and the packing in thin slices, ready to use, offer great practicality and high yield (no waste)." More Info

BACCALÀ PREAFFETTATO “DELICATO”

"Salted cod fillet. Only the central part of the cod fillet, of the fish species Gadus Morhua, is used, which undergoes a light salting and appropriate drying process. The special care taken in processing guarantees a light colour of the pulp and good flavour, typical and natural (it is neither smoked nor marinated). The product is cut into slices, interleaved; seasoned to taste, it is ideal for refined carpaccio." More Info

PORCHETTA IN TRANCIO, AL FORNO

"Sliced pork, boned, stuffed and baked. The suckling pig's bacon, soft and with a delicate flavour, is prepared in slices, after being seasoned with herbs and stuffed. It is roasted and baked in the oven. The soft, compact texture also allows fairly thin slices to be cut. The slice is suitable for the preparation of hot roasts, or to fill sandwiches." More Info

BOTTARGA DI MUGGINE

"Vacuum-packed botargo of "baffa" mullet roe. Produced with the best mullet eggs in respect of the Sardinian tradition. The eggs are cleaned and salted with sea salt and, once stabilised, are pressed and moulded into "baffa" for drying, until they reach the right consistency. The selected size is suitable to grate to season tasty first courses and to cut into thin slices for the preparation of toast, vegetables, focaccia. This typical Sardinian product gives taste and refinement to the best seafood dishes." More Info

PETTO D’ANATRA AFFUMICATO

"Lightly smoked duck breast, baked in the oven. Sophisticated and high yield cut. The delicate processing to which the raw ingredient is subjected preserves the anatomic cut of the meat and maintains the characteristic area of fat and skin that gives it its typical flavour. The light smoking, obtained with a wood-fired oven, further enhances the delicate and sweet taste. The soft meat and the compact consistency also allow the cutting of very thin slices, ideal for toast and refined starters." More Info