I TOSCANACCI HOURS OF CERVO DA 180 GR
A ragù rich in flavor, in particular of juniper and laurel that give to the dish really intense notes.
Cut tomatoes in half, dried slightly and aired, so as to exalt the fragrance and sweetness of the grapes.
Cut tomatoes in half, dried slightly and aired, so as to exalt the fragrance and sweetness of the grapes.
Season with oil, salt, parsley, chili, garlic and some oregano are ideal for pizza.
Ripassed slightly in the pan, they value each first dish.
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A ragù rich in flavor, in particular of juniper and laurel that give to the dish really intense notes.
Stuzzicanti tomatoes cut in cloves, past the oven and flavored with sunflower seed oil and aromatic herbs
Tomatoes grown and dried under the Apulian sun.
The Bio Pelati Mutti Bio Tomatoes are collected when summer is at its peak.
Giagiù is an ecotype of a brilliant golden yellow tomato found in the vesuvian area.
Marzanino is a type of tomato that experts define by taste half between the tomato SAN MARZANO and the DATTERINO.
Flesh meat of the best quality, prepared with ingredients without preservatives according to the traditional methods.
Pomodorini Semi Secchi Italian softly flavored with spices reminiscent of our Mediterranean, gently placed in delicate seed oil.
It is a very versatile product suitable for any use
Pomodorini Semi Secchi Italian softly flavored with spices reminiscent of our Mediterranean, gently placed in delicate seed oil.
Sweet and balanced, the yellow date is enhanced with a light and fast cooking.
The flavor of the Datterino Giallo gives the right taste to every dish.
A fine variety cultivated in the Piana del Sele, with a characteristic oval shape, has a very tasty fleshy pulp and a sweet-acid taste that enhances traditional preparations.
Tomatoes are collected in the full of ripening (July and August), washed, cut and dried in the sun with salt.
This sauce with sausage, mushrooms, vegetables and olives is an apotheosis of taste and imagination to bring to the table a very delicious first.