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

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

CREMA TORRONCINO

"Sweet nougat cream, made with 35% nougat grains based on honey, sugar, hazelnuts, almonds and milk, following a rich recipe that uses ingredients selected for quality. It is a cream rich in flavour, with the ideal consistency for the most varied nougat-based applications. The product is packaged in a practical pot with a wide mouth, protected by heat-sealed film and resealable with aroma protection lid." More Info

CREMA GIANDUIA

"Sweet cream with gianduia, made with fine ingredients: Piedmont hazelnuts (PGI, in a high percentage (30%) excellent cocoa and milk. It is a valuable product with a rich taste and high yield. This cream, with its fine and delicious taste, is made according to a recipe and production technology that guarantee a speciality faithful to tradition, ideal for high quality pastry preparations. The product is packaged in a practical pot with wide mouth, protected by heat-sealed film and resealable with aroma protection lid" More Info

POLPO COTTO SOTTOVUOTO

"Whole octopus, vacuum cooked and packaged. Cooked octopus with added salt, in its natural juice. The product has a delicate flavour; the consistency is ideal for all prestigious preparations, which require top quality octopus, to be personalised as desired. The natural flavour makes it suitable to be served hot, and in general for original dishes that leave the chef free in presentation." More Info

CARPACCIO DI PESCE SPADA AL DRAGONCELLO E PEPE NERO

"Ready-to-eat swordfish carpaccio, made from fillets subjected to salting and drying. The carpaccio is seasoned with sunflower oil, tarragon and black pepper. The presence of oil enhances softness and helps the detachment of the slices. It doesn't require seasoning, you just need to plate the slices by slightly draining them. Excellent accompanied by fresh vegetables." More Info

CARPACCIO DI TONNO AI PROFUMI MEDITERRANEI

"Ready-to-eat tuna carpaccio, made from fillets that have been salted and then dried. The carpaccio is seasoned with sunflower oil and herbs such as: rosemary, basil, thyme and oregano. The presence of oil enhances softness and helps the detachment of the slices. It doesn't require seasoning, you just need to plate the slices by slightly draining them. Excellent accompanied by fresh vegetables." More Info

CARPACCIO DI SALMONE AL PEPE ROSA E ANETO

"Ready-to-eat salmon carpaccio, made from fresh Norwegian salmon, hand-salted. It is not smoked. The carpaccio is seasoned with sunflower oil and herbs such as: pink pepper and dill. The presence of oil enhances softness and helps the detachment of the slices. It doesn't require seasoning, you just need to plate the slices by slightly draining them. Excellent accompanied by fresh vegetables." More Info

POLPO COTTO SOTTOVUOTO

"Whole Octopus Vulgaris, vacuum cooked and packaged. Cooked with added salt, in its natural juice. The product has a delicate flavour; the consistency is ideal for all prestigious preparations, which require top quality octopus, to be personalised as desired. The natural flavour makes it suitable for hot dishes and in general for original dishes that leave the chef free to present as desired." 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