PUCCIA SALENTINA

"Pucce are traditional Pugliese round bread shapes. Prontofresco Puccia Salentina is made with natural yeast, a mixture of soft wheat flour and durum wheat semolina enriched with wheat germ to make the dough soft inside. Cooking on stone instead gives crunchiness and colour to the crust of this Southern culinary gem." More Info

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

POLPACHEF CLASSICA

"Classic Polpachef is the historic Greci tomato pulp, the flagship of the entire production. It is produced in the heart of summer from well ripe fruit of selected varieties grown on strictly controlled soils. Very versatile and made in different sizes. The special processing technique limits the presence of seeds and peel and maintains a structure with small pieces. The structure and the sweet and fresh taste together with the high yield make the product ideal for every application: pizzas, bruschettas, seasonings and sauces." More Info

SENAPECHEF

"Prepared according to an exclusive, medium-strong recipe. High quality, appetising taste, lively colour. Suitable for preparing sauces, sandwiches, accompanying meat." More Info

PANNA COTTA

"Powder mix to make an excellent panna cotta. The product, formulated with selected ingredients, is made following a balanced recipe that gives it a particularly rich taste. The formula of the powder mix to be diluted with milk and cream, packed in pre-weighed sachets, offers great service (no need to weigh the preparation) and guarantees constant results. The product, in fact, allows you to serve an excellent dessert among the most requested, with an exquisite creamy taste and a fine, velvety and creamy structure." More Info

CREME CARAMEL

"Powder mix to make an excellent Creme Caramel. The product is formulated according to a recipe that always guarantees an impeccable dessert, smooth and soft in structure, with a full and very balanced taste. The dessert is worthy of artisanal preparation, typically made with fresh eggs, milk and caramelised sugar" More Info

CREMA PASTICCERA

"Powder mix to make the classic custard for many confectionery applications: base for filling fresh fruit tarts and pies, filling for sweet crepes, "zuccotti" and semifreddos. The product, thanks to its formulation, in fact guarantees an ideal result to propose as it is or in combination with sauces and sweet creams. The recipe, with improved ingredients, is made with raw ingredients chosen for quality (without artificial colourants) to offer a cream of the characteristics of colour, structure and flavour, faithful to home preparation, based on fresh eggs and sugar." More Info

TORTA CIOCCOLATINO

"Powder mix to make an exquisite chocolate cake with a dark chocolate heart. The chocolate cake typically has a dark brown colour, a moist and creamy interior and a rich and distinct taste of dark chocolate and butter. This mix is made following the traditional recipe and is characterised by the high presence of cocoa and chocolate: 11% cocoa powder (containing 22-24% cocoa butter. It is therefore not low-fat cocoa) and 4% powdered chocolate. It is a complete mix that requires only the addition of water; to be baked in the oven. the cake has a fine and compact consistency inside. The same mix can also be used for the preparation of chocolate soufflé. characterised by the high presence of cocoa and chocolate." More Info

PREPARATO PER PAN DI SPAGNA

"Powder mix for the classic soft and fluffy sponge cake; it is a complete mix to be diluted with water and baked in the oven; the elastic and soft structure allows a regular cut even in thin layers." More Info

POMODORI DATTERINI

"Red date tomatoes, characterised by their naturally sweet taste and elongated shape. The presence of light juice allows a wide versatility in the kitchen: to enrich sauces, to make fish and meat second courses." More Info