CROQUETTES OF FRENCH FRIES GR.150

ARANCINE WITH SPINACH AND MOZZARELLA A PUNTA WHITE FRIED GR. 210 INGREDIENTS: rice, melted cheese, spinach. PREPARATION: Thaw the product 5/6 hours before.

ARANCINE WITH HAM AND ROUND FRIED WHITE MOZZARELLA GR. 200 INGREDIENTS: rice, melted cheese, ham. PREPARATION: Thaw the product 5/6 hours before.

ARANCINE WITH HAM, PISTACHIO AND FRIED ROUND MOZZARELLA GR. 210 INGREDIENTS: rice, melted cheese, ham, pistachio. PREPARATION: Thaw the product 5/6 hours before.

FRIED ARANCINE WITH RAGU 'A POINTED GR. 210 INGREDIENTS: rice, tomato, minced beef, peas, melted cheese. PREPARATION: Thaw the product 5/6 hours before.

INGREDIENTS: rice, tomato, eggplant, melted cheese. PREPARATION: Thaw the product 5/6 hours before. HOW TO COOK: Fry in hot oil at 180 °.

FRIED MIGNON ARANCINE WITH RAGU 'GR. 28 (SALE BY WEIGHT, 5 KG CARTON) INGREDIENTS: rice, tomato, minced beef, peas, melted cheese.

ARANCINE MIGNON MIX FRIED GR. 28 (SALE BY WEIGHT, 7.5 KG CARTON) INGREDIENTS: SPINACH / HAM / RAGU & # 39;

INGREDIENTS: ham, tomato pulp, melted cheese. * The product is supplied cooked.

CANNELLONI STUFFED WITH RICOTTA AND SPINACH

ONION WITH HAM AND COOKED MOZZARELLA GR. 220 INGREDIENTS: ham, tomato pulp, melted cheese, onion.

FOCACCIA WITH BROCCOLI GR.170 NAT. BREAD

FOCACCIA WITH SPINACH GR.140 NAT. BREAD

FOCACCIA TOMATO AND BASIL GR. 150 NAT. BREAD

FOCACCIA RICOTTA AND ONION GR.170 NAT. BREAD

FRITTERS WITH ALGAE Wheat flour, water, sunflower oil, sea algae, salt, brewer's yeast, sugar Preparation TRADITIONAL OVEN - Arrange the product on special trays and bake in a hot oven at 200/210 ° C for about 5-6 minutes separately from other products. (For a better yield it is recommended to partially defrost and bake in a hot oven at 200/210 ° C for 3-4 minutes).

FRITTERS WITH SHRIMPS AND ZUCCHINI Wheat flour, water, grilled courgettes, shelled Indian prawns, crab-flavored surimi, salt, extra virgin olive oil, brewer's yeast, sea algae, onion, parsley, garlic, pepper, sunflower oil.

FOCACCIA WITH TURKEY AND POTATOES GR. 210 NAT. BREAD

BAKED LASAGNE (SALE BY WEIGHT, TRAYS OF APPROX 2 KG) INGREDIENTS: meat sauce (tomato sauce, double tomato concentrate, minced meat of adult bovine and pork, carrots, onions, celery, frozen peas, salt, white wine), egg pasta (durum wheat semolina, eggs, salt, water), bechamel (partially skimmed milk, soft wheat flour, butter, salt), fresh eggs, cooked Zuino shoulder, grated cheese, oil, extra virgin olive oil, salt, natural flavors. PREPARATION: defrost and heat to a temperature of 180 ° for about 10 minutes.

BAGS OF KG. 1 INGREDIENTS: Cow's milk mozzarella, semi-finished product for breading, batter, sunflower oil. Preparation Cow's milk mozzarella, semi-finished product for breading, batter, sunflower oil Preparation TRADITIONAL OVEN - Place the frozen product on a tray and bake in a hot oven at 200/210 ° C for 5-6 minutes. MICROWAVE - Cook on medium power for 3-4 minutes. TRADITIONAL OVEN - Place the frozen product on a tray and bake in a hot oven at 200/210 ° C for 5-6 minutes. MICROWAVE OVEN - Cook on medium power for 3-4 minutes.

BAGS OF KG. 1 INGREDIENTS: Pitted green olives, semi-finished product for breading, beef, pork, mortadella, wheat flour, Grana Padano DOP, sunflower oil, eggs, salt, - celery - carrot - onion, in variable proportions, nutmeg, black pepper, raising agents. Preparation TRADITIONAL OVEN - Place the frozen product on a tray and bake in a hot oven at 200/210 ° C for 5-6 minutes. MICROWAVE OVEN - Cook on medium power for 3-4 minutes.

RAW PANELLE (SALE BY WEIGHT) Fried panelle, classic and parsley.

NEAPOLITAN PANZEROTTO Water, potato flakes, semi-finished product for breading, mozzarella, salami, provolone, wheat flour, cooked ham, pecorino cheese, salt, Grana Padano D.O.P., thickener, parsley, pepper, sunflower oil.

PANZEROTTO PUGLIESE Ricotta and spinach: soft wheat flour type "00", water, ricotta, spinach, lard, preparation for béchamel, mozzarella, brewer's yeast, salt, emulsified, soy lecithin, malted wheat flour, sugar, vegetable margarine, fats , oils, water, emulsifiers, acidity regulator, preservative, flavorings, grated cheese, pecorino cheese, pepper, dehydrated white onion.

WHITE PIZZA 30 X 40 The Roman white pizza is a salty leavened preparation that represents a cross between a pizza and a focaccia. A classic of the Capitoline city, which in Rome is enjoyed as street food especially in the stuffed version, with mortadella, the classic pizza and mortazza, but which can represent a truly delicious side dish, perfect to accompany any dish.

PIZZA MARGHERITA 40X60 At the end of cooking you will find the aroma and flavor of freshly baked pizza. DEFROST AND THEN END COOKING AT 170 ° FOR 15 MN.

INGREDIENTS: tomato, melted cheese.

PIZZETTE MIGNON (SALE BY WEIGHT) INGRÉDIENTS: tomate, fromage fondu.

FRIARIELLI MEATBALLS GR. 20 BAGS OF KG. 1 Preparation based on broccoli, water, smoked provola, sandwich bread, potato flakes, breadcrumbs, wheat flour, provolone, pecorino cheese, salt, milk powder, leavening agent, sunflower oil. the product on special trays and bake in a hot oven at 200/210 ° C for about 8-10 minutes.

RUSTICI MIGNON MIX GR. 20 (SALE BY WEIGHT, 2.5 KG BAGS) CHARACTERIZING INGREDIENTS: Ingredients for pastry: "00" soft wheat flour, vegetable margarine, water, salt, lard, food preparation, turmeric. Ingredients for filling: cow's milk ricotta, würstel, cooked ham, preparation of salmon, tuna in sunflower oil, black olives, preparation of peppers, preparation of spinach, food preparation, Grana Padano DOP, pecorino cheese, salami, smoked scamorza, provolone cheese, powdered milk, salt, pepper. PREPARATION: TRADITIONAL OVEN - Bake in a hot oven at 200 ° C for about 15-20 minutes. (For better cooking results, it is advisable to let it defrost for 30 minutes at room temperature).

BAGS OF KG. 1 Characterizing ingredients: Polenta with cheeses, corn flour, batter, sunflower oil. Preparation TRADITIONAL OVEN - Arrange the product on special trays and cook in a hot oven at 200-210 ° C for about 5-6 minutes separately from other products, for a better yield of the product it is recommended to partially defrost it and bake in a hot oven at 200- 210 ° C for about 3-4 minutes.

PASTELED VEGETABLES 1 KG BAG Vegetables in variable proportions, corn flour, water, sunflower oil, wheat flour, salt, natural flavors Preparation TRADITIONAL OVEN - Spread the frozen product on a baking tray and place in a preheated ventilated oven at 200 ° C. Wait for the temperature to recover and cook for 12-13 minutes. Remove from the oven, season with salt and serve FRYER - Pour the frozen product in hot oil at 185 ° C for 6 minutes until it is golden and crisp, drain and dry with fried paper. Season with salt and serve.

PARMIGIANA PREPARATION: defrost and heat to a temperature of 180 ° for about 10 minutes.