ILIADA ORGANIC KALAMATA PITTED OLIVES 1/4KG
ILIADA ORGANIC KALAMATA PITTED OLIVES 1/4KG
Iliada Olives are naturally sun-ripened on the tree before being harvested by hand. They are then marinated in brine and natural vinegar with no added preservatives. Use them to create an authentic Greek salad, to accompany cheese or to add the color and taste of the Mediterranean to your vegetable trays.
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CINQUINA GREEN CASTELVETRANO PITTED OLIVES – BULK
FOOD SERVICE, BULK OLIVES
Castelvetrano Olives, whose actual olive name in Nocellara del Belice, are typically grown in the area surrounding Castelvestrano, Sicily. They are a distinct olive, with a buttery texture, a clean seasalt flavor, and a bright green color. Cinquina olives are packed as soon as they are picked; that is why they keep their superb taste, aroma and freshness. The olives are perfect for making authentic Mediterranean dishes.
MONTE POLLINO BREADED GREEN OLIVES STUFFED WITH CHEESE (ASCOLANE) FROZEN 6/1KG
NEW ITEMS, FROZEN, FROZEN PASTRY, FROZEN SAVORY, FOOD SERVICE, BULK OLIVES
Monte Pollino's freshly frozen Ascolane are the perfect appetizer or snack! Served warm, these plump green olives are stuffed with cheese and coated in a crispy, savory breading. Try them with a rich sauce such as marinara or aioli for an unforgettable dining experience.
5 STAGIONI PINSA FLOUR
FOOD SERVICE, RICE
A mix developed to facilitate the production of pizza dough “in pala alla romana”. This special mix is particularly suitable for processing direct and indirect doughs and guarantees extreme lightness and digestibility. With Ciabatta Romana, the dough develops a very alveolate crumb crunch and a crispy crust, light on the palate. Its particular composition (which includes Mother Yeast Naturkraft) makes it particularly suitable for doughs requiring long maturations at controlled temperature (refrigerator).
LA PASTA DI CAMERINO FETTUCINE TRAY 12/17.6OZ
GROCERY, PASTA, FOOD SERVICE, BULK PASTA
La Pasta di Camerino is based on a careful choice of the simplest and most genuine ingredients: only class A fresh eggs and first extraction semolina. They use 33% egg in every mixture which is then extruded through brass dies, an essential process for obtaining a rich and porous pasta.
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