POLPACHEF FINE

"Tomato pulp prepared with ripe and selected tomatoes, applying an innovative process, has a very fine grain, creamy and velvety structure. It is ideal in particular for traditional thin-crust pizzas and for the preparation of sauces. High yield product." More Info

PEPERONCINO A FILETTI

"Red chilli pepper cut into strips, ideal for giving an inviting appearance to any dish by adding a delicately spicy note. Suitable for meat dishes, pasta or fish dishes, for dessert." More Info

FIORDIPORCINO PER CONDIRE

"Porcini mushrooms sliced and prepared with cream, oil and herbs. The product is specific for the preparation of pasta dishes, gnocchi and cutlets. " More Info

VASCHETTA 225 CON COPERCHIO

"Multipurpose, light, practical and versatile food tray. Ideal for pasta and risotto with separate sauces, fried food with sauce, piadinas. Made entirely in Italy, havana colour, with a lid with transparent window to enhance the preparations inside. Once the lid has been removed, it can also be microwaved." More Info

LASAGNE GIALLE ALLA BOLOGNESE

"Yellow pasta lasagne with meat ragout. Made following the typical Bolognese recipe, which includes yellow pasta, ragout sauce and béchamel sauce." More Info

SEPPIE A TRANCETTI COTTE SOTTOVUOTO

"Cuttlefishes of the species "Sepia Officinalis", cleaned and cut into small slices. The cooking is done with the addition of a little salt, in vacuum-packed sachets, which preserve in a natural way all the taste of the raw ingredient, making it very practical and space-saving, ensuring high yield, without any waste. The cuttlefish, already cooked to the right point, are not acidified or seasoned and therefore lend themselves to different uses in the kitchen, both hot and cold: with seasonal vegetables cooked or fresh, with exotic fruits, on pasta or rice, on pizza, for mixed salads." More Info

SCUBETTATA DI SALMONE

"Norwegian salmon salted by hand and smoked in a natural way with beech wood, cut into cubes and strips about 1 cm thick. The pleasantly smoky taste, the delicate and fleshy texture and the cut make this product ideal to create trendy dishes such as poke bowls with vegetables, legumes, seeds and fruit, to enrich mixed salads of all kinds, even with pasta and rice, to prepare tasty tartare and starters," 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

LASAGNE ALLA BOLOGNESE

"Four layers of yellow egg lasagna with classic seasoning: mixed meat ragù, béchamel sauce and grana padano cheese. Baked in the oven and packaged in a tray, this dish is made from Prontofresco Bolognese Sauce with a rich mix of beef and pork, chopped tomatoes and delicious vegetables. Ready to be served, just heat it up. Pierce the film over the tray and heat it up in a microwave or put it on a plate and heat it up covered with cling film." More Info

LASAGNE ALLE VERDURE

"Five layers of yellow egg lasagna, seasoned with a béchamel sauce, grana padano cheese and mixed vegetables such as broccoli, courgettes and asparagus. Baked in the oven and packaged in a tray, this dish is a delicious vegetarian alternative to the meat version. Ready to be served, just heat it up. Pierce the film over the tray and heat it up in a microwave or put it on a plate and heat it up covered with cling film." More Info