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Mediterranean red tuna caught in tonnara and freshly worked in Carloforte's historic plant according to the traditional method.
Bottarga craft delicate flavor result of a special process. To be eaten sliced, seasoned with extra virgin olive oil or grated over pasta, it brings the flavor of the sea to the table.
A sought after and unique flavor, the Genoese DOP basil is considered one of the most valuable aromatic ingredients. It matches beautifully with the salad - never tried with salmon eggs? - that sweet - good with fruit - giving freshness and balance in each recipe. Six fresh bunches to finally prepare a genuine Genoese pesto.
Yellow fin tuna steak for fresh and light dishes. Tender but compact meat. Vicente Marino guarantees you only the best, thanks to its important tradition of fish farming.
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Made with durum wheat semolina, rolled and steamed. Contains gluten.
A particularly tasty taste and a thin skin that does not come off in cooking (as often happens with common chickpeas).
It is compact when cooked, with very fine pasta and skin on the palate and with a unique and inimitable taste.For these characteristics, we suggest to consume it whole, and to use it for past and velvety, even though both are very valid in each version.
Rustic and natural flavor ingredient. It's called "wheat" but it's not a cereal! Perfect both for soups and in combination with a vegetable dish. We also recommend it in salads.
Particular variety with a strong flavor and a beautiful black color. This chickpea is perfect for soups and creams, thanks to the velvety texture. Excellent with fish.
It is consumed both minced, obtaining a flour which is used to make a polenta with a marked taste, tending towards bitterness called "farrocchiata"; both whole, like normal peas: as a soup with pasta (or rice), as a side dish (with meat or fish) or as a puree and in all other ways in which the culinary tradition and the imagination of the cooks are expressed.
Delicate and tender "meat", these beans from Central Italy (also called tondini) are perfect for soups, velvety and creams. The simple flavor makes them excellent to be enjoyed naturally, embellished with wild herbs or spices to taste.
Little known bean but of great value and worthy of the best palates.The white coconut is a very tasty and thin-skinned bean, suitable for cooking in all the classic ways of beans (it is delicious with a small bird) and especially for velvety.