PUCCIA SALENTINA

"Pucce are traditional Pugliese round bread shapes. Prontofresco Puccia Salentina is made with natural yeast, a mixture of soft wheat flour and durum wheat semolina enriched with wheat germ to make the dough soft inside. Cooking on stone instead gives crunchiness and colour to the crust of this Southern culinary gem." More Info

POMODORO ALLA CASALINGA

"Tomato pulp seasoned with oil, lightly flavoured with basil. Suitable for preparing first and second courses." More Info

CIPOLLINE IN AGRODOLCE

"Onions chosen for quality and size, cooked in sweet and sour, according to the typical recipe. Great as a starter and side dish." More Info

CIPOLLINE CON "ACETO BALSAMICO DI MODENA I.G.P."

"Sweet and sour onions chosen for their quality and size, enriched with Balsamic Vinegar "Aceto Balsamico di Modena PGI". Great as a starter and side dish." More Info

MACEDONIA BASE ALLO SCIROPPO

"Fruit salad prepared with peaches, pears, pineapple and papaya, cut into pieces and preserved in a light syrup of water and sugar. The fruits, processed at the optimum stage of ripeness, using appropriate methods, preserve their characteristic flavour and natural firm, fleshy texture. The cutting of the fruit into quite large pieces gives the product a pleasant and homemade appearance." More Info

CREMA PASTICCERA

"Powder mix to make the classic custard for many confectionery applications: base for filling fresh fruit tarts and pies, filling for sweet crepes, "zuccotti" and semifreddos. The product, thanks to its formulation, in fact guarantees an ideal result to propose as it is or in combination with sauces and sweet creams. The recipe, with improved ingredients, is made with raw ingredients chosen for quality (without artificial colourants) to offer a cream of the characteristics of colour, structure and flavour, faithful to home preparation, based on fresh eggs and sugar." 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

ERBA CIPOLLINA LIOFILIZZATA

"Freeze-dried chives, cut: processed in order to preserve fragrance, natural brilliance and intense taste. With their particular aroma, they are ideal for flavouring creams based on fresh cheese, potatoes, soups and egg dishes. Suitable for seasoning fish carpaccio." More Info

PORCHETTA IN TRANCIO, AL FORNO

"Sliced pork, boned, stuffed and baked. The suckling pig's bacon, soft and with a delicate flavour, is prepared in slices, after being seasoned with herbs and stuffed. It is roasted and baked in the oven. The soft, compact texture also allows fairly thin slices to be cut. The slice is suitable for the preparation of hot roasts, or to fill sandwiches." More Info

ARROSTO DI LONZA DI SUINO

"Cooked pork loin. Anatomic cut of pork dry salted and then seared with aromatic herbs (rosemary, sage and natural flavourings), and then finish cooking under vacuum, keeping all the juices of the meat inside the package. This delicate processing allows the meat to maintain a soft juicy texture and a pleasant and typical flavour of the preparation. Excellent served hot with side dish (onions, potatoes, mushrooms, salad) and cold, cut thinly to fill sandwiches." More Info