Add to cart Sardines in EVOO 30/35 pieces 138 g Jose Peña Canned and smoked foods 8436566988001 10.40€ Packed by hand in a fan, and after a rigorous cleaning so that no wild impurezas.Pescado not appreciated whose texture is a pleasure for the palate, and a scarce and highly sought after product that you can now receive comfortably at home from Galicia. OMEGA 3 for the summer.
Gluten Free Add to cart Piedmontese beef ragu San Cassiano 190g Vinegars, dressings and sauces 8015312775241 6.62€ Ragout prepared only with Italian tomatoes and the best Piedmontese meat.
Gluten Free Add to cart Tomato sauce with meatballs San Cassiano 290g Vinegars, dressings and sauces 8015312778112 7.98€ The origin of meatballs is uncertain, but contrary to what one might imagine, they are not Italian: the most reputable sources consider them to have originated in Persia: kofta, which means "pounded meat", are the typical meatballs of the Middle East. In the 15th century the word meatball was introduced for the first time in Italy by Martino da Como, and...
Add to cart White Tuna Belly Fillets Olive Oil 115 g Jose Peña Canned and smoked foods 8436566984034 10.45€ Artisanal elaboration and superior quality, caught with cane, one to uno.Con this art of fishing, it is achieved that the fish is more whole, without bruises and smoother. Fish with a lot of fat, pinkish color and very juicy. With its belly-bellies, a great product is obtained.
Gluten Free Add to cart Sauce with mushrooms and truffle 130g San Cassiano Vinegars, dressings and sauces 8015312775661 7.15€ The truffle has been known since ancient times; the Greek philosopher Plutarch even believed that it was the product of the combined action of water, heat and lightning. But it was in the Middle Ages and, above all, in the courts of the Italian Renaissance that the truffle was recognized as a noble food par excellence.
Gluten Free Add to cart San Cassiano Carbonara Sauce - 140g Vinegars, dressings and sauces 8015312778129 5.04€ Carbonara sauce seems to have been invented by a young Bolognese chef named Renato Gualandi, who in Riccione in 1944 had to improvise a lunch for the liberating American troops. He had only bacon, eggs and cheese. He decided to create a sauce for the pasta, adding just a little black pepper to these ingredients, to better release all the flavors. The...