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Fine jewellery 3 C2 oversized...
The truffle always ready in the pantry. Tasty slices of fresh truffles preserved in oil; ideal for creating exquisite menus worthy of note. From the appetizer, to garnish canapés to the most classic first courses. Excellent to add to meat dishes and to egg-based preparations. The Truffle in its most classical form.
Sea salt embellished with porcini mushrooms. Versatile flavor of meat, fish, vegetables and salads. A simple touch, at your fingertips. That q.b. that renews and revives every recipe.
Sea salt embellished with porcini mushrooms. Versatile flavor of meat, fish, vegetables and salads. A simple touch, at your fingertips. That q.b. that renews and revives every recipe.
From meat to fish, not to mention potatoes, both fried and pureed. Unique to enhance the fried eggs!
From meat to fish, not to mention potatoes, both fried and pureed. Unique to enhance the fried eggs!
Delicate and refined for appetizers, but also delicious for risotto.
Suitable for canapés and appetizers, for pasta, risotto, eggs and meats.
For canapés, pasta, risotto, eggs and meats.
To be used alone, for croutons and canapés, for pasta or for boiled meat, mixed with sauces or creamy cheeses.
To be used alone, for croutons and canapés, for pasta or for boiled meat, mixed with sauces or creamy cheeses.
Classic recipe embellished by our truffle. Ideal for appetizers but also for pasta dishes.
Classic recipe embellished by our truffle. Ideal for appetizers but also for pasta dishes.
Ideal for seasoning pasta dishes, polenta and canapes.
Product to garnish croutons and canapes. To be used with pasta and rice. Interesting to add on carpaccio.
Product to garnish croutons and canapes. To be used with pasta and rice. Interesting to add on carpaccio.
Suitable for croutons or polenta, to season pasta and enrich second courses.
Suitable for croutons or polenta, to season pasta and enrich second courses.
Egg pasta with truffle.
Suitable for croutons or polenta, to season pasta and enrich second courses.
Suitable for croutons or polenta, to season pasta and enrich second courses.
Try it with cheese (pecorino, gorgonzola or ricotta) or with cream ice-cream.