POLPO PER CARPACCIO

"Pressed octopus in its natural juice. The octopus selected by origin and size is cooked and pressed through an innovative process that ensures a very compact sausage. The slice keeps its structure intact even with a thin cut, favouring the yield of the product. It is ideal for preparing original and light octopus dishes, combined with vegetables and seasoned to taste." More Info

POLPO COTTO SOTTOVUOTO TAGLIATO 500G

"Octopus Vulgaris, medium-large size, cut into slices and rings cooked with the simple addition of a little salt. The selection of the origin of the raw ingredient and the particular vacuum cooking technique allows for a natural product, with a typical and delicate taste, of excellent consistency. The package contains only fish, allows you to optimise the yield, without any waste and without any added oil or other liquid. The ready-cooked product is ready when needed, not acidified so it is ideal for any kind of preparation both hot and cold." More Info

LARD D’ARNAD DOP

"Lard d'Arnad is obtained by processing only the shoulder of pigs weighing more than 200 kg and coming from farms in the Aosta Valley, Piedmont, Lombardy, Emilia Romagna and Veneto. Well trimmed and then squared, it is placed to mature in the doïl, (old chestnut or oak containers) in which the layers of lard are superimposed and alternated with a mixture of salt, water, spices and aromatic mountain plants. Maturation lasts at least three months. This procedure is very ancient and is linked to Arnad's tradition. Each slice is white when cut, with a slightly pink heart. It has an excellent taste and melts in the mouth when tasted. Vacuum-packed, it is suitable both on toast, polenta and on cold cuts and for extraordinary dishes" More Info

IL FRANCESCANO

"The Franciscan is a high quality ham cooked in stock. The thigh joints come from pigs born and raised in Italy. The boned and cleaned fatty parts are then tanned with natural flavours and then cooked with chopped carrots and onions and vegetable stock, to maintain a natural consistency and a unique flavour. Ideal for special cold cut boards, pizzas and gourmet sandwiches. It is hand tied and vacuum-packed in a jute bag." More Info

IL SALAME DI CINGHIALE

"This salami is obtained by mixing wild boar (more than half of which is of Umbrian origin) with shoulder of national pork. The relationship between the two meats and the artisanal production processing give a very balanced and pleasant taste. Ideal for appetising aperitifs, for tasty cold cuts boards, for gourmet sandwiches. Vacuum-packed." More Info

TAGLIATA DI MANZO

"It is one of the most popular cuts of meat. This steak taken from a whole cut of beef silverside eye is cooked vacuum-packed at a low temperature with a drizzle of oil and rosemary. This means there is almost no lost meat juices, preserving both its texture and flavours. The steak should be sliced, preferably when hot. Cut a corner of the bag and heat it up in a microwave. To get the typical caramelised effect, cook it on a sizzle plate or grill for ½ minute on each side. Open the bag and sear it on a sizzle plate for 1 minute on each side." More Info

PESTO ALLA GENOVESE CON “BASILICO GENOVESE DOP”

"Pesto alla genovese with "Basilico Genovese PDO" (Genoese basil). Prepared with fresh Genoese basil, harvested in season. This product is made according to the classic regional recipe, with extra virgin olive oil, Grana Padano and pecorino cheese, butter, pine nuts and walnuts. The intense aroma of basil, coming from a typical PDO area, the sweet taste and the bright colour, are the special characteristics of this high quality pesto. The rich recipe and cold processing make it a product of high seasoning power, excellent for pasta dishes.
The package is a fully recyclable polypropylene tub sealed with heat-sealed film. Each carton contains 2 freshness saving lids to store the package after opening. The size of the tub offers high yield and convenience." More Info

CREMA CON “ACETO BALSAMICO DI MODENA IGP” BIO

"Condiment based on organic "Aceto Balsamico di Modena PGI" Balsamic Vinegar, obtained from grapes coming from Organic Farming, cultivated with methods compatible with the environment. Cream with an amber colour similar to caramel and an ideal density to garnish and decorate refined dishes." More Info

OLIVE VERDI PER APERITIVO

"Greek green olives, from the Halkidiki Peninsula, selected among the largest calibres, appreciated for their soft, rich and juicy flesh. Ideal for the buffet eaten as is, as aperitifs, to enrich cocktails, to prepare starters such as gazpacho, to accompany a board of cold cuts." More Info

CREMA DI SCAMORZA AFFUMICATA

"Smoked Scamorza cheese cream, of Pugliese origin, with a typical, very inviting taste. Spreadable and easy to combine with other flavours, it is ideal for topping pizzas, piadas and bruschettas; excellent for seasoning first courses, stuffing meat, cakes and savoury pastries." More Info