INSALATA CAPRICCIOSA

"Salad of celeriac, carrots and peppers, cut into strips, in water with a little vinegar, excellent as a starter, side dish, enriched with mayonnaise." More Info

GAMBERETTI DELL'ARTICO LIOFILIZZATI

"Freeze-dried shrimp. To be used rehydrated. Suitable for preparing starters, seafood salads, first courses, savoury pastries." More Info

FILETTI DI ALICI IN OLIO DI OLIVA

"Selected anchovies, matured in salt, filleted by hand, in olive oil. Suitable for preparing sauces, first courses, pizzas, savoury pastries." More Info

CARCIOFIDEA A SPICCHI AL NATURALE

"Artichoke slices in brine. Suitable for preparing pizzas, bruschettas and savoury pastries." More Info

CARCIOFIDEA A FETTINE IN OLIO

"Artichokes, sliced, in sunflower oil. Ideal for topping pizzas and bruschettas, for savoury pastries. Also excellent when hot to prepare second courses of meat or fish. The recipe does not include vinegar." More Info

FILETTI DI ALICI IN OLIO DI GIRASOLE

"Anchovies matured in salt, filleted by hand, in sunflower oil. Suitable for preparing pizzas, savoury pastries, sauces and first courses." More Info

SALSA TONNATA

"Prepared with tuna, mayonnaise, capers, anchovies. High quality, high yield, delicate colour, spreadable. Suitable to accompany meat, vegetables, prepare savoury pastries, sandwiches, rolls." More Info

MANZO FUMÉ

"Salted and lightly smoked topside of beef. Fine cut of beef lightly seasoned and lightly smoked. The vacuum package preserves the flavour and aroma of the preparation, guaranteeing freshness. The size, tenderness and compact structure of the meat make it possible to obtain very thin slices with a regular shape and a crumbly texture on the palate. Ideal for making tasty cold dishes, to be combined with cheese or vegetables." More Info

CARNE SALADA DEL TRENTINO

"Topside of beef, raw, salted. Made in such a way as to guarantee a result faithful to the most appreciated tradition. The cut (the topside), soft and tasty, is the one typically used for food preparation. The meat, salted and seasoned with natural spices, dried and vacuum-packed, is ready to use. Carne Salada is to be considered a speciality, rich from a nutritional point of view. The sliced meat, vacuum-packed, is ideal as a starter, thinly cut and offered raw, with a drizzle of oil. As a second course, it can be cut into thicker slices to be grilled with beans." More Info

CUORE DI FILETTO DI BACCALÀ

"Centre of cod fillet, seasoned with salt. The whole slice of cod of the species Gadus Morhua is obtained from the noblest part of the fillet, the central one. The raw ingredient is salted by hand, dried and then skinned and carefully trimmed. The delicate taste and the type of cut, allow wide versatility of use. The steak is suitable for the preparation of starters and hot and cold second courses. It is also great for making tartare." More Info