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Frozen
Apricots
Packaging: Plastic bag 2 × 2.5 kg · Plastic bag 5 × 1 kg · Plastic bag 4 × 2.5 kg* · Industrial cardboard box 1 × 10 kg
Gourmet pasta frittatina with sausage and friarielli (Neapolitan broccoli rabe)
A light, dry and aromatic batter for this Neapolitan recipe, with a juicy filling of sausage, friarielli (Neapolitan broccoli rabe) and provola cheese, making up 15% of the product. Serve with mushrooms, fresh spinach and sage.
Gourmet Pumpkin Blossoms in Tempura with Robiola, Shrimp and Pecorino
Robiola cheese (20%) and shrimp (10%) combine with pecorino to create a sweet-and-savoury filling, wrapped in a light, crispy batter.
Rogelfrut
From the slopes of Monviso
For more than thirty years Rogelfrut, from the province of Cuneo, has supplied ice-cream makers and pastry chefs all over the world. One secret, one ingredient: cold — IQF freezing preserves all the fruit's qualities with no additives.
For more than thirty years Rogelfrut, from the province of Cuneo, has supplied ice-cream makers and pastry chefs all over the world. One secret, one ingredient: cold — IQF freezing preserves all the fruit's qualities with no additives.
Vegetable Arancini
A classic recipe in an innovative version: crispy coating with oat flakes, sunflower seeds and flaxseeds. A mix of red and white rice with 10% vegetables, 5% fresh cheese and provolone. Ideal for a poke bowl or gourmet dish, served with artichoke salad, baby spinach, almonds and tartar sauce.
Zucchini and Shrimp Fritters
Soft on the inside and crispy on the outside, with a delicate taste of the sea. Served in a bowl with grilled zucchini, shrimp glazed with soy sauce and cane sugar, rocket, feta cheese, lemon zest, mint and pistachios.
