Trippa is a classic recipe from northern Italy, in which each region has developed its own recipe over the course of history. In this variant it is presented in the most classic and homemade of recipes: vegetables, flavors and tomato pulp processed and cooked with selected bovine tripe. Ready to use, to be heated to taste and enjoyed accompanied by a few slices of toasted bread.

With a soft consistency and the typical taste that distinguishes them, snails have always been present in European cuisine. Clean and pre-cooked ready to be integrated in the preparation of second courses.

Splendid and shiny snail shells. available to chefs for their snail-based creations. They can be used both in the oven and on a high flame, to be stuffed or integrated into the dish.

Fleshy, succulent and plump anchovy fillets, fished in the deep waters of the Cantabrian Sea. Prestigious product with an intense sensorial impact. For use with high quality recipes.

Anchovies caught in the Mediterranean Sea and processed in Italy. After being carefully washed the backbone is removed and they are cut into fillets by hand and preserved in sunflower seed oil. Ideal for filling focaccia bread and sandwiches. This product is perfect in a variety of savoury pie recipes.

A few simple ingredients conserve the flavour of the sea directly from the Mediterranean in this anchovy paste. A blend of anchovies caught in the Mediterranean Sea, delicate olive oil and a pinch of sale give this paste a creamy texture. Ideal in savoury pies and sauces.

Top quality sardines caught in the Mediterranean Sea and preserved in salt, cut into fillets and preserved in sunflower seed oil. The fillets are fleshy and intact, and of similar sizes with that unique sea flavour that is ideal in hors d’oeuvres, canapé and pasta dishes.

Mackerel fillets in olive oil to retain the flavour of the sea and of fresh fish. Special ingredient for tasty summer salads, excellent accompanied by potatoes and vegetables.