Pearl barley, borlotti beans and smoked pancetta, cooked according to a typical Venetian recipe. This product is ready to use, served hot with extra stock to taste, olive oil, salt and pepper.
Soup made with pearl barley and selected cereals. This high yield product should be diluted before use with 1.5 litre of water or light stock.
Slices of beef cooked according to a typical recipe to which spices can be added to taste. Ready to serve, only to be heated, it is an excellent single course served with a range of side dishes.
Ready-to-serve broad beans soup. It can be diluted with water or stock to taste.
Processed with a part of whole chickpeas and a part in cream, it can be used as is or diluted with water or broth for a better yield. Excellent even for preparing pasta condiments.
Preparation for minestrone, obtained by adding approximately 400ml of stock or water. When used as a base for soups, add 800ml of water or stock.
Selected slices of donkey meat, cooked using a classic recipe. Ready to serve with a range of side dishes for a complete meal.
Typical Spanish soup based on tomatoes, peppers and cucumbers. To be enjoyed cold as an appetizer, accompanied by small croutons of bread.
Chunks of beef cooked with onion, paprika and fresh vegetables using an old Trentino recipe. Ready to use as a main course or complete meal.
A well-known recipe prepared with beef, potatoes, onions, peppers and paprika. Ready to use, it can be enhanced by adding herbs and spices.
Soup made to a traditional recipe with top quality onions. This high yield product should be diluted before use with 1 litre of water or light stock. Can be enriched with herbs or cheese.
Excellent ready to use soup, made with fresh vegetables, stock and small pieces of porcini mushroom. Serve with toasted bread croutons.
Pre-cooked pork ribs whose cooking must be finished in boiling water or in the traditional oven (150 °C for at about 15 minutes) or in the microwave (without aluminum pouch). Excellent main course to
A precooked pork shank to be cooked in hot water, oven or microwave. Excellent as a single course served with potatoes or vegetables.
Typical American recipe prepared with pork, slowly and long time cooked after being flavoured. Excellent for sandwiches accompanied by cabbage salad and bbq sauce.
Stew of selected venison, cooked with wine, fresh herbs and spices. An excellent product that is ready to serve with polenta or potatoes.
Selected snails cooked with fresh herbs using a traditional recipe. Ready to eat, this makes an excellent antipasto, main course, or base for pasta sauces. Ideal for escargots de Bourgogne.
Selected snails cooked and preserved in their natural juice. Ideal for use in recipes or to add the chef’s own personal touch.
Soup made with spelt and selected legumes (lentils, beans, chickpeas and cannelloni beans). This high yield product should be diluted before use with 1.5 litre of water or light stock.
Beef tripe, cooked with vegetables, tomato and fresh herbs, using a traditional recipe from Marche. Serve hot, alone or with added broth, with a side dish of beans.
Selected venison, cooked after marinating in a traditional mixture of wine, vegetables and fresh herbs. Ready to serve with steaming polenta.
Selected wild boar meat, cut into even pieces, cooked with vegetables and aromatic herbs, enriched with porcini mushrooms. Ready to serve, excellent with polenta for a complete meal.
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