SUGO AL POMODORO

"Prepared with fresh tomato pulp, onion and basil. Ready to use, it is suitable to season first and second courses, to prepare sauces." More Info

CHAMPIGNONS AL NATURALE

"Field mushrooms, selected for quality and size, in brine. Suitable for preparing first courses, starters, salads, pizzas." More Info

POMODORO ALLA CASALINGA

"Tomato pulp seasoned with oil, lightly flavoured with basil. Suitable for preparing first and second courses." More Info

CHAMPIGNONS TRIFOLATI

"Mushrooms selected for quality and size, sautéed. Indicated as a side dish, to prepare starters, first and second courses, pizzas." More Info

POMDOR

"Tomato purée with selected tomatoes. High quality, bright colour, natural taste. Suitable for preparing first and second courses, pizzas and bruschettas." More Info

COROLLE DI CARCIOFO IN OLIO

"Artichokes without outer leaves and well trimmed, without the bottom to rest on a surface and open like a corolla. The light seasoning makes them excellent for various uses: as a starter, for first courses, on meat and fish carpaccio, on pizza." More Info

PELATICHEF

"Peeled tomatoes prepared with perfectly ripe fruit of selected varieties. High quality, bright red colour, firm and fleshy texture. Excellent for preparing first courses, second courses and side dishes." More Info

CARCIOFI A SPICCHI IN OLIO

"Artichoke slices in sunflower oil. The vinegar-free recipe allows the product to be used hot, making it ideal for topping pizzas and preparing sautéed side dishes. Great for enriching cold dishes." More Info

POMODORINI MEDITERRANEI

"Cherry tomatoes with skin, in concentrated tomato juice, of a particular variety grown in the South of Italy. Rich in sauce, colour, taste. Suitable for preparing first courses, second courses, pizzas." More Info

TONNO ALL' OLIO DI OLIVA

"Tuna prepared with care according to the best tradition. Excellent as it is or to prepare salads and cold dishes." More Info