FAGIOLI CORONA AL NATURALE
"Large-sized butter beans (Corona), boiled and preserved in their own liquid. Ideal on a buffet and to enrich mixed salads." More Info
CARCIOFI ALLE ERBE
"Artichokes, with stem, processed from raw and flavoured with aromatic herbs, in oil. Ideal for mixed starters, to enrich buffets, gratins to accompany meat and fish carpaccio." More Info
FILETTI DI TONNO ALL'OLIO DI OLIVA
" Intact, compact tuna fillets, the product is well cleaned and has an intense flavour. Ideal to enrich buffets, to make salads and starters in which to highlight the integrity of the tuna fillet." More Info
MONODOSE OLIO
"A complete range of condiments in single-serving packages: mini bottles of Extra Virgin Olive Oil and Balsamic Vinegar "Aceto Balsamico di Modena PGI" and sachets of Salt. Ideal on a buffet, essential for salads, they reduce waste and ensure a practical and hygienic service. Naturally gluten-free." More Info
MONODOSE ACETO
"A complete range of condiments in single-serving packages: mini bottles of Extra Virgin Olive Oil and Balsamic Vinegar "Aceto Balsamico di Modena PGI" and sachets of Salt. Ideal on a buffet, essential for salads, they reduce waste and ensure a practical and hygienic service. Naturally gluten-free." More Info
FAGIOLI CANNELLINI AL NATURALE
"Well-calibrated Cannellini beans, of selected size, boiled and preserved in their own liquid. Ideal on a buffet, to make side dishes, to enrich seasonings and mixed salads." More Info
CARCIOFIDEA VILLANELLA
"Artichoke slices, enriched with a delicate sautéeing with parsley, garlic and pepper. Ideal for topping pizzas, focaccia; excellent for enriching buffet presentations." More Info
FIORDICARCIOFO ALLA ROMANA
"Whole artichokes with stem, processed from raw and flavoured with aromatic herbs, in oil. Ideal as a side dish and to enrich buffets." More Info
FIORDITONNO IN OLIO
"Red meat tuna with intense flavour, in sunflower oil. Ideal to enrich buffets, to prepare salads or cold dishes." More Info
OLIVE VERDI PER APERITIVO
"Greek green olives, from the Halkidiki Peninsula, selected among the largest calibres, appreciated for their soft, rich and juicy flesh. Ideal for the buffet eaten as is, as aperitifs, to enrich cocktails, to prepare starters such as gazpacho, to accompany a board of cold cuts." More Info
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