Product of the month
December is the month of
White truffle sauce
Carefully selected champignon mushrooms with prime quality white truffle make a delicious refined sauce which is ideal with pasta dishes using tagliatelle, tortellini and tortelloni, as well as crepes and risottos. Excellent with delicious veal escalopes or with red meat dishes or in canapés and vol-au-vents.
November is the month of
Saffron Sauce
Saffron cream is a delicate and refined gastronomic preparation, designed to enrich hors d'oeuvres, garnish first courses and enhance both fish and meat main courses. Its unmistakable colour and distinctive flavour will add a touch of class to any recipe.
October is the month of
Whole figs
Small, whole figs of uniform size. Generally eaten as table fruits, they are also excellent added to fruit salads and desserts and as an accompaniment to savory preparations, meats, cheeses and cured meats. Each package contains 11/15 figs.
September is the month of
Cuttlefish Ink
The squid ink is an ally in the kitchen to create fish dishes or, alternatively, to be used in the dough to give a touch of originality to your dishes. Suitable for very black and tasty sauces, first and second courses or for the fragrant bread of the sea.

August is the month of
Smoked Pepper Sauce
Ristoris offers you a special selection of sauces in an exclusive format. To fill succulent sandwiches or garnish dishes, squezzers are ideal, loved and unmissable in the kitchen.
July is the month of
La Croccante
Fantasy of crisp vegetables ready to offer an explosion of taste and colour. Excellent served alone or with cured meats.
June is the month of
Caramelized sliced red onions
These onions are carefully selected, peeled, sliced and cooked following an artisan method that adds a delicate caramelising. This product is so versatile that is can be used as a side dish, in savoury pies and to enhance the flavour of roast meat, as well as being an excellent topping for pizzas and focaccias.
May is the month of
“Pecorino Romano” D.O.P. cheese sauce
The base of this tasty sauce is mature Roman Pecorino cheese which has a light spicy flavour. This creamy sauce is ideal for seasoning first courses or with vegetables, in particular with broad beans and broccoli. It is perfect for garnishing pizzas and in the famous “Cacio e Pepe” recipe.
April is the month of
Yellowfin tuna in olive oil
The prime quality pink coloured compact flesh of the “yellow fin” variety of tuna fish is synonymous of an unforgettable gastronomic experience. This product is carefully selected, then it is cleaned three times before being processed by hand ensuring its superior quality. The fillets are ideal to be savoured as they are or as a dip with vegetables.
March is the month of
Mini apples
Mini apples which are juicy and plump packed in a light syrup. Ideal for garnishing cakes and ice creams. Each pack contains 20 mini apples.
February is the month of
Nduja paste
Regional culinary speciality, with an unmistakable flavour. Obtained from choice pork meats, flavoured with chilli pepper, excellent on toasted bread and to dress sauces and pasta.
January is the month of
Chicory Puntarelle
Chopped and crunchy chicory tips, processed and seasoned with oil, vinegar, garlic, anchovies, capers and mint. Ideal to accompany red meats, cold cuts and to garnish gourmet pizzas.
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