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Traditional product to serve with veal but also great for original sandwiches.
Typical Italian receipe from Piemonte based on oil, garlic and anchovies. Ideal with raw or cooked vegetables and like a dipping sauce for meat dishes or main courses without condiment.
Prepared with fresh artichoke hearts cooked with oil and herbs, this cream is ideal stirred into pasta or rice. An excellent base for fillings and toppings for pizzas, bruschetta, panini and sandwiche
With a delicate flavour and intense aroma, this product is ideal for adding a touch of truffle to any pasta dish, and for pizzas, bruschetta and fillings for ravioli and other pasta shapes. Excellent
A creamy sauce made with fresh asparagus tips, oil and herbs. Ideal for pasta, stirred into risottos, for fillings and soups, bruschetta and pizza toppings in focaccia and in all types of savoury past
Cream made with selected fresh aubergines cooked with vegetables and herbs. An excellent base for vegetable pizza and bruschetta, and an ideal sauce for pasta or in ravioli and other types of filled p
Cream made with selected black olives minced with olive oil. A classic filling for canapés, sandwiches, focaccia and savoury snacks. An excellent sauce for pasta or as a filling for savoury pastries.
Cream of diced champignon mushrooms and black olives, with black truffle shavings, blended with oil. Excellent for canapés, bruschetta and truffled dishes.
Cream sauce made with Italico cheese and butter, enriched with flakes of whitish truffle. A high yield product, suitable for truffle-flavoured pasta sauces, topping for pizza or bruschetta, and in sav
A velvety cream made from selected chestnuts, minced and mixed and lightly sweetened. In the kitchen it is particularly suitable for pies, other fillings and in pastries and risottos.
Traditional product prepared with fresh eggs. Excellent with meat, fish and cheese.
Classic Venetian recipe based on codfish reduced in cream and flavored with oil and shallots. Excellent to garnish toasted bread or polenta and as a topping for original pizzas.
Cream prepared with puréed fresh courgettes flavoured with oil, herbs and spices. An ideal sauce for pasta, fillings and as a topping for pizzas, bruschetta and other savoury snacks. An excellent bas
Prepared with only fresh artichoke hearts and cooked with oil and herbs, this cream is an ideal dressing for pasta or rice. Excellent base for fillings and toppings of pizzas, bruschettas, panini and
Cheese cream prepared with Grana Padano, Fontina, Emmenthal and Italico fused with quality butter. Excellent dressing for main courses; ideal for filling pizzas, focaccias, vol-au-vents, bruschettas a
Creamy dressing prepared with fresh asparagus tips, oil and flavorings. Ideal for seasoning pasta, for risotto, for fillings and soups, for stuffing pizzas, focaccias, bruschettas and savory pastries.
Prepared with chopped champignons, the addition of flaky white truffle, scorzone and fresh aromas. High yield product, it is suitable for all preparations based on truffle: appetizers, main courses,
The sandwich filling for modern consumers: delicately flavoured, made with fresh finely chopped vegetables. Indicated for any kind of filling or as a topping for savoury pastries.
Cream made with minced fleshy dried tomatoes and blended with oil and spices. With an intense Mediterranean flavour, this cream is recommended for pasta sauces, on bruschetta and canapés, and as a fi
Typical sauce made with chicken livers and hearts, with capers and anchovies. Ideal for canapés and bruschetta.
Cheese cream prepared with Grana Padano, Fontina, Emmenthal, Italico and Gorgonzola blended with butter. A pasta sauce that is also an excellent topping for pizzas and bruschetta, or in focaccia and s
A cream made with Fontina cheese from Val d’Aosta, milk and eggs. A classic cheese “fondue” also ideal as a sauce or filling for ravioli or other filled pasta. Excellent for canapés or vol-au-v
Cheese cream prepared with Grana Padano, Fontina, Emmenthal and Italico blended with quality butter. An excellent pasta sauce, and filling for focaccia, vol-au-vent and savoury pastries, and as a top
Cream made with selected green olives mixed with olive oil. Ideal for pasta dishes, and a classic filling for panini and focaccia, or in savoury snacks or stuffed meat rolls.
Classic guacamole sauce made with avocado, oil, onion, tomato pulp, lemon juice, herbs, spices and a pinch of jalapeno pepper. Thanks to the delicacy of the avocado flavour, this particular sauce is s
Typical of North African cuisine and based on tomato, chilli and spices, this sauce is ideal for topping bruschetta and as an accompaniment to meat, fish and vegetables.
A cream made with dried tomatoes and peppers with a touch of paprika. Highly flavoured, ideal for canapés, bruschetta and sandwiches.
A creamy sauce made with chick-peas, sesame paste, aromas and garlic. Excellent as topping for bruschetta and unleavened bread, ideal as sauce for raw vegetables.
High quality traditional product, perfect whenever mayonnaise is required. Excellent with sandwiches and salads or as a base for many other chilled sauces and salad dressings.
Classic fiery tomato sauce, enriched with fresh vegetables, to serve with meat and with cocktails and bar snacks.
100% millefleur honey produced in Valtellina. Excellent with all herbed cheeses.
Cream of fresh wild nettles cooked with oil and vegetables. Ideal for pizza and focaccia toppings, and for filling tortelloni. Excellent in soups and broths.
The use of fresh onions, oil and herbs make this cream the ideal base for soups and sauces. Recommended for pizza toppings, bruschetta and savoury pastries.
A cream made from fresh peppers blended with oil, vegetables and herbs. An excellent pasta sauce, and filling for focaccia, sandwiches and savoury pastries, and as a topping for pizza and bruschetta.
Pesto prepared with Avola almonds, oil and natural flavourings. Ideal for preparing main courses, as an accompaniment for fish dishes or as a topping for gourmet pizzas.
Pistachio-based sauce, prepared in the Mediterranean tradition. Ideal in pasta and fish dishes and sandwich fillings.
Cream of porcini mushrooms made with cooking finely minced porcini with fresh herbs. A pasta sauce and base for soups, bruschetta or pizza topping, or filling for focaccia and savoury pastries.
Cream of porcini mushrooms enriched with white truffle. With an intense flavour and aroma, a little of this goes a long way – particularly in risottos and pasta dishes of all kinds. Excellent for sa
Creamy sauce prepared with top quality prawns. It is particularly suitable for fish-based pasta dishes and main courses, as a topping for pizza and bruschetta, and to fill panini, sandwiches and all t
Creamed pumpkin prepared according to an old mountain recipe. Ideal for squash gnocchi, risottos, filling for tortellini and for pasta dishes in general. Excellent for sweet pies, pizza toppings and b
Made from finely chopped radicchio, cooked with oil, red wine, vegetables and herbs, this cream is an ideal sauce for risottos. Recommended as a topping for pizza and bruschetta and in savoury snacks.
Pesto prepared with dried tomatoes, tomato pulpe, pine nuts, basil and olive oil. Ideal for pasta dressing and also excellent as a sauce for main courses.
Rocket cream made with finely minced fresh rucola cooked with oil and vegetables. An excellent filling for vegetable tortellini, ideal as a pasta sauce or topping for pizzas and focaccia.
A velvety cream prepared with top quality smoked salmon, butter, milk and herbs. Excellent as a pasta sauce, savoury pastry filling or in salmon-based sauces.
Cream prepared with top quality scampi, ideal for fish-based pasta dishes and main courses. Excellent as a topping for pizzas and bruschetta, and to fill panini and sandwiches.
Creamed spinaches made from selected fresh leaves cooked with oil and herbs. An excellent base for filling fresh pasta, topping pizzas and focaccia, or to decorate hors d’oeuvres or savoury pastries
A sauce based on a traditional candied clementine preserve, minced and enriched with a touch of mustard, which gives the product a typical piquant taste. Particularly good with sheep’s milk ricotta,
A sauce based on a traditional candied figs preserve, minced and enriched with a touch of mustard, which gives the product a typical piquant taste. Combines well with higher fat cheeses with short age
A sauce based on a traditional candied lemons preserve, minced and enriched with a touch of mustard, which gives the product a typical piquant taste. Particularly good with sheep’s milk ricotta, mat
Sauce of red onions and a touch of mustard, flavoured with balsamic vinegar. Accompanies all kinds of cheeses, as well as boiled meats.
A sauce based on a traditional candied pears preserve, minced and enriched with a touch of mustard, which gives the product a typical piquant taste. It is recommended with low fat aged cheeses and hig
Cream with swordfish, butter, milk and herbs. Excellent for seasoning pasta dishes and for fi lling pizzas and fancful sandwiches.
Vegetarian cream based on tofu, olive oil, pitted green olives, capers, lemon juice and aromatic herbs (basil, thyme, chives). It is ideal for first courses, for the preparation of gnocchi or for orig
A combination of minced champignon mushrooms, flakes of whitish truffle, black summer trufle and fresh herbs. A high yield product that is suitable for use in all truffle-flavoured dishes: antipastos,
A soft cream prepared with selected tuna preserved in olive oil, butter and milk. Suitable as a sauce for pasta dishes, topping for pizza and bruschetta, or filling for sandwiches and savoury pastries
Filling made from finely minced fresh peppers, artichokes and asparagus, suitable for sandwiches, bruschetta, canapés and savoury pastries.
Typical Ligurian sauce, made with ground walnuts, olive oil and Grana Padano. Excellent with pasta, panzarotti, troffie, gnocchi, trenette or spaghetti; it is also a great base for canapés, pizzas, b
A creamy dressing, made with fresh tender asparagus tips, oil and herbs. Ideal for pasta, stirred into risottos, for fillings and soups, bruschetta and pizza toppings in focaccia and in all types of s
A pesto made with wild fennel, olive oil, anchovy paste and garlic. An excellent filling for cold pasta and fish and meat dishes. Ideal as topping for pizzas.
Obtained from coarsely ground fresh wild mushrooms, this is very aromatic, and can be used for all types of garnish and filling in savoury pastries as well as in toasted sandwiches, panini, flat bread
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