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Sauteed chiodini Nameko mushroom
Choice honey mushrooms, sautéed in oil, according to a recipe that enhances their natural flavour and aroma. Indisputable protagonist of autumn recipes, extremely tasty on pizza combined with cheese and sausage.

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(+) 007085 Tin 4/4 800 g 6
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CREAMY SALMON AND MUSHROOM VOL AU VENTS
Whole black olives
Large fleshy olives, aromatized in brine to bring a triumph of flavour to sauces and dips. Also perfect to be eaten alone.

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(+) 010037 Tin 5/1 4100 g 3
Apple vinegar
Product obtained by aging fermented apple cider, to produce a vinegar that is more delicate than wine vinegar. Aromatic and versatile, it is ideal for salads, to accompany fresh cheese.

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(+) 017058 BOTTLE 500 ml 12
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ROLLS IN LEMON
Peperonata
This pepper ratatouille, made according to the classic recipe, originates from traditional Italian cuisine. To be enjoyed warm on bruschetta bread or used with first and second courses.

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(+) 006081 Tin 4/4 780 g 6
Truffle sauce
Selected champignons mushrooms and black truffle sauce. Thanks to the particular creamy and homogeneous texture, it’s perfect for sandwiches, bruschetta and crostini preparations, into the sac a poche as well for pastry savory gourmet.

From fresh
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(+) 012622 Glass jar 580 ml 510 g 6
Red tomatoes halves
The secret of these tomatoes lies in the fact that being halved their natural freshness is left intact as if they had just been picked. They are slightly dried leaving the product as if it were fresh. Ideal with soft cheeses and second courses.

Like fresh
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(+) 001535 TIN 4/4 750 g 6
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PUREED POTATO SOUP WITH FRIGGITELLI PEPEPPERS, TAGGIASCHE OLIVES AND TOMATOES
Sauteed porcini mushrooms
Exquisite porcini mushrooms cut into slices and portions, fried with a little oil and then sprinkled with herbs. Ideal for first and second courses as side dishes or toppings on bruschetta bread or pizzas.

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(+) 007605 TIN 4/4 800 g 6
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Tagliatelle with Boletus and crisp ham
Sauteed artichokes quarters
Small artichoke quarters of Italian origin, well calibrated with regular sized quarters. First they are scrupulously cleaned and the outer leaves are removed as well as a part of the stem then the artichokes are cut into four quarters. They are seasoned with olive oil, garlic parsley and basil before being preserved in sunflower seed oil. They can be served as delicious side dishes or used to garnish focaccia bread and savoury flans.

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(+) 008014 TIN 4/4 750 g 6
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