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Gluten Free

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  • Panna Cotta

    Powder preparation for Panna Cotta dessert

    How to prepare: bring 600 ml of milk and 400 ml of fresh cream to a boil. Remove the pan from the fire and add 140 g (about 2 measuring spoons provided) of the power preparation, mixing carefully to obtain a smooth cream and avoid lumps. Place on a low flame and boil for 2 minutes. Pour the preparation into the candy molds and place in the refrigerator for 4-5 hours before serving.

     

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2199 plastic jar 1,2 Kg 2
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  • CATALAN CREAM (BURNT CREAM)

    PREPARATO IN POLVERE PER CREMA CATALANA | SENZA COTTURA

    Powder preparation without cooking. 

    How to prepare: Dissolve 200 g of the preparation (approx. 2,5 measuring spoons provided) in 500 ml of milk and 500 ml of fresh cream (at refrigerator temperature). For obtaining a more dense cream, increase the quantity of cream and reduce the milk. Mix with an electric whip until cream is homogeneous without lumps. Pour the cream into candy molds and put into refrigerator and let it cool for at least 30 minutes. Before serving, dust with cane sugar and flame with the special tool.

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2196 plastic jar 1,6 Kg 2
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  • Tiramisù cream

    Powder mix for preparing a delicate cream for Tiramisù.

    No cooking needs. Serving suggestions: Dissolve 200 g of the powder preparation (approx. 3 measuring spoons provided) in 1 litre of fresh cream (refrigerator temperature) avoiding lumps; whip with an electric whip at top speed for 2/3 minutes until you have a soft, dense cream. Line a pan or candy molds with a layer of ladyfingers or spongecake dampened with coffee and spread the cream over it. Dust the surface with cocoa. Place in the refrigerator and leave to cool for about 1 hour before serving.

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2197 plastic jar 1,2 Kg 2
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  • SEMIFREDDO, TORRONCINO FLAVOURED

    Powder preparation without cooking.

    Serving suggestions: pour into a recipient 500 g of the powder preparation (approx. 7,5 measuring spoons provided), adding, at discretion, 75 g of sweet toasted almond grains. Add 1 litre of milk or cream depending on the desired creaminess and blend with a whisk to avoid lumps. Mix with an electric whip at top speed for about 4 minutes, after, pour the preparation into single portion candy molds lined with plastic foil for food use. Cool in the freezer for about 4 hours and remove from the freezer 10 minutes before serving.

     

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2202 plastic jar 1,2 Kg 2
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  • Crème Caramel

    Ready mix for obtaining dessert Crème Caramel.

    Preparation tips: dissolve slowly 140 g of powder preparation (about 2 measuring spoons provided) in 1 litre of milk to obtain a cream without lumps, heat over a low fire, mixing, until it boils. Pour the preparation into the candy molds and place in the refrigerator for at least 2 hours before serving. Remove from molds and decorate with caramel before serving.

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2195 plastic jar 1,5 Kg 2
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  • SEMIFREDDO WITH WHITE CHOCOLATE

    Powder preparation, withouth cooking for semifreddo with white chocolate.

    Preparation tips: with a whip, dissolve 500 g of powder preparation (approx. 7,5 of measuring spoons provided) with 1 litre of milk or cream, depending on the desired creaminess. As desired, add 50 g of sweet toasted pistachio grains. Whip the preparation with an electric whip at top speed for 4 minutes until you have a soft, smooth cream. Pour the preparation into candy molds lined with plastic foil for food use and cool in the freezer for at least 4 hours. Remove from the freezer 10 minutes before serving.

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2201 plastic jar 1,5 Kg 2
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  • “SOFT HEART” COCOA AND CHOCOLATE TART

    Powdered mix for preparing, by oven, a tart with soft heart.

    Preparation tips: pour 500 g of powder preparation and 250 g of pasteurised eggs into a bowl, mix with an electric whip at medium speed for 2 minutes and distribute the obtained preparation, into 10 aluminium molds. Cook in a pre-heated oven (static, not ventilated) at 200-230°C for 6-8 minutes (or until the inside of the tart reaches 56°C). Leave until just warm and serve immediately.

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2200 plastic jar 1,0 Kg 2
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  • COCOA MOUSSE

    Instant powdered mix for preparing, without cooking, a cocoa mousse (chocolate flavour)

    Serving suggestions: dissolve 500 g of powder preparation (approx. 8,5 measuring spoons provided) in 1 litre of whole milk (or in 500 ml of whole milk and 500 ml of cream to get a creamier mixture), avoiding lumps, blend with an electric whip at top speed for about 4 minutes until you have a soft, smooth cream. Pour the preparation into single portion molds and cool in the refrigerator for at least 2 hours before serving.

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2198 plastic jar 1,0 Kg 2
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  • COCOA PUDDING

    Mix for preparing, through cooking, a cocoa pudding.

    Preparation tips: pour into a recipient about 68/70 g of powder preparation (approx. 1,5 measuring spoons provided) and 70/80 g of sugar, dissolve mixing gently in 1 litre of milk to avoid lumps. Bring to a boil mixing constantly and simmer it for about 3 minutes, after pour the preparation into candy molds, cool in the refrigerator for at least 2 hours before serving.

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2194 plastic jar 900 g 2
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  • CUSTARD CREAM

    Powdered mix for preparing, without cooking, an instant custard cream.

    It can be frozen and cooked after preparation. Preparation tips: pour 400 g of powder mix in 1 litre of cold water (or 350 g of preparation in 1 litre of milk) and mix with a whisk or in a planetary mixer until cream is homogenous. Let it stand for a few minutes. Before using the cream work it quickly with a whisk until it is smooth and homogeneous. This cream is suitable for deep-freezing and cooking.

     

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT 
    2219 plastic jar 1,0 Kg 2
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  • ORGANIC PESTO GENOVESE

    Prepared from fresh basil and enriched with Parmigiano Reggiano PDO (obviously all strictly organic). Ready to use, together with organic pasta only, to guarantee a perfect organic first course. Certified by Bioagricert.

    100silico

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2140 jar 580 500 g 6
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  • SUN DRIED TOMATOES, FLAVOURED

    Sun dried tomatoes, selected, from Italian cultivations. Expertly flavoured to bring out the taste and characteristic flavour. Suggestions: as appetisers, accompaniment, aperitif, on a buffet or as an ingredient for sandwiches, first and second courses, garnish for pizzas, focaccia and bruschetta.

    100%PomIta

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    231 jar 1700 1600 g 3
    840 jar 3100 2800 g 2
    1553 tin 1/1 EO 800 g 6
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  • “RUSTICA” ARTICHOKE HEARTS, half cut and grilled

    Apulian artichokes, processed with the traditional Alimentis recipe, cut in half, grilled and flavoured.
    Suggestions: excellent as an appetiser and side dish, for accompanying meat and salamis, for preparing salads and cold dishes.

    CarciofiFresh

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    1551 tin 1/1 EO 780 g 6
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  • “SOLATÌO” – SEMI DRIED QUARTERED TOMATOES

    Semi-dried tomatoes of Italian origin, cut in quarters, seasoned with basil, oregano and parsley. The sweet and fresh flavour of the tomato is enriched to obtain a “Mediterranean” taste; perfect for cold dishes, salads or sandwiches first courses or meat and fish dishes. They also give a special touch of flavour to pizzas (to add on the top after cooking).

    100%PomIta

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2205 tin 1/1 EO 770 g 12
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  • SAUTÉED CHAMPIGNON MUSHROOMS IN CREAM

    White mushrooms, especially fragrant and aromatic since they are sautéed and topped with a thick, tasty cream, without oil separation.

    Tips: ideal accompaniment for meats and roasts as well as in the preparation of first courses and soufflés. Excellent in garnishing pizzas and filling rolls and sandwiches.

    funghi_freschi

     

    Product included in the Handbook edited by the Italian Society for the Celiac Disease

     

     

    CODE SIZE  NW  PCS/CRT
    2136 bag 1700 1700 g 12
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  • SAUTÉED BOLETUS MUSHROOMS PIZZERIA

    Sautéed porcini mushrooms particularly suitable for pizzas and focaccia. Suitable in size and for recipe use to ensure maximum yield and customer satisfaction. Tips: in the pizzeria, for bakeries and filling for sandwiches and “tramezzini”.

     

    Product included in the Handbook edited by the Italian Society for the Celiac Disease

     

     

    CODE SIZE  NW  PCS/CRT
    2137 tin 1/1EO 780 g 12
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  • GRILLED ARTICHOKES WITH STEM half cut, in sunflower oil

    Fresh artichokes with stem, Italian origin, strictly selected to ensure the best quality, cut in half and grilled. Preserved in oil with a delicate aromatic flavour to preserve the intense clean flavour typical of Puglia and enhance the characteristic grilled taste. Suggestions: excellent for garnishing pizzas and focaccia, for bruschetta and snacks, on the buffet, as is or lightly seasoned, to accompany meat or fish dishes.

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2098 tin 3/1 2400 g 6
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  • CHICKPEAS IN VELVET CREAM OF PUMPKIN

    Stewed Chickpeas enriched with delicate pumpkin velouté, slightly flavoured with rosemary. A special balance of refined taste. HOW TO PREPARE: put the product in a pan and warm. Diluted as desired with a little bit of milk cream to obtain a softer veloutè. Serve hot with extra virgin olive oil on the top.

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2240 tin 1/1 EO 800 g 12
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  • GRILLED ARTICHOKE HEARTS

    Italian Artichokes hearts, from Apulia, with evident “lines” of the grill. Seasoned and enriched with the presence of a whole hot pepper, which is well visible to enrich the preparation and the flavour.

    Preparation tips: for starters or side-dishes, they are perfect for meat or cured meats, and they also enrich salads or cold dishes.

     

     

     

    CODE SIZE  NW  PCS/CRT
    2239 jar 1060 980 g 6
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  • AUBERGINES CREAM

    Prepared with selected and grilled eggplants, this cream is widespread in every Mediterranean Country; thanks to its delicious taste, it can be used for several recipes. It’s perfect for bruschetta or for salty bakery, as a sauce for meat, fish, or as seasoning for pasta or pizza.

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2206 tin 1/2 EO 400 g 12
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