Tart with corn flour and apricot preparation
FICOMANDORLA With fig from Calabria and italian "Tuono" ...
MARRONGLACE' NOCCIOLA With chestnuts and PGI "Piemonte" ...
NOCEMIELE With wildflower honey from Sicily and italian ...
Cooked tripe with tomato sauce
Cooked tripe with beans
Cooked tripe with potatoes
Cooked tripe with vegetables
Obtained by slow cooking the head (and everything that goes ...
It has the same salting and curing of the previous one, but ...
Cured meat obtained by salting the coppa, a cut located ...
Tart with corn flour and mixed berries
Cornberry tart with blackberry
Fried tripe
Finely ground seasoned guanciale ideal to be spread on ...
This salami is obtained from the processing of the pig’s ...
Guanciale sliced in convenient pouches.
LaLucrè is a soft and delicious chocolate braid
Together with the lard, here we also find 40% of bacon ...
Great research of the raw material: we are talking about ...
Finely ground pork lard seasoned with fresh garlic and ...
LIMONE With raisins, italian lemon from Amalfi and PGI ...
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