BuonItalia

Imported deboned prosciutto crudo from parma, 16-18 months aged. we will contact you to tell you the exact weight at moment of shipment and total charges, a whole prosciutto with bone has an average weight of 18-24 lbs, a whole deboned prosciutto has an average weight of 15-20 lbs, or you can choose prosciutto by pieces, they usally weight about 4 lbs each.

Imported deboned prosciutto cudo S.Daniele, 18 months aged. we will contact you to tell you the exact weight at moment of shipment and total charges, a whole prosciutto with bone has an average weight of 18-24 lbs, a whole deboned prosciutto has an average weight of 15-20 lbs, or you can choose prosciutto by pieces, they usally weight about 4 lbs each. for your information this product is subjected to natural weight loss, that should not exceed 2\% of original weight at time of shipment.

Polenta bramata is a traditional-style, long-cooking polenta. how to make polenta in a saucepean, heat about 2 litres of salted water for every 500gr flour when the water is about to boil, sprinkle in the flour. stir continuously over a low heat until it is a thick smooth mass. cook for about 40 minutes, stirring slowly and evenly. enjoy your meal.

Double zero is the most highly refined and is talcum-powder soft it's ideal for preparing home made pasta.

In a saucepean, heat about 2 litres of salted water for every 500gr flour when the water is about to boil, sprinkle in the flour stir continuously over a low heat until it is a thick smooth mass. cook for about 8 minutes, stirring slowly and evenly enjoy your meal.

In a saucepean, heat about 2 litres of salted water for every 500gr flour when the water is about to boil, sprinkle in the flourstir continuously over a low heat until it is a thick smooth mass. cook for about 40 minutes, stirring slowly and evenly enjoy your meal.

Ideal for preparing homemade pasta, rolled pasta, dough and semolina gnocchi.

In a saucepean, heat about 2 litres of salted water for every 500gr flour when the water is about to boil, sprinkle in the flour stir continuously over a low heat until it is a thick smooth mass. cook for about 40 minutes, stirring slowly and evenly enjoy your meal.

This coarsely ground white cornmeal is excellent for making both hard and soft polenta white polenta is typically paired with fish and more mild dishes how to prepare polenta in a saucepean, heat about 2 litres of salted water for every 500gr flour when the water is about to boil, sprinkle in the flour stir continuously over a low heat until it is a thick smooth mass. cook for about 40 minutes, stirring slowly and evenly enjoy your meal.

Obtaines from the grinding of the dried chestnuts. the color is an avory white, ideal for any type of dish and is gluten free.

Russian fresh osetra caviar the caspian sea is the most important and major habitat of sturgeon fish in the world some few sturgeon species live in moderate seas of the northen hemisphere, however, the southern coast of the caspian sea provide for exceptional and ideal conditions including appropriate depht of water, moderate temperature, lack of biological and industrial pollutions. this has led to the concentration of sturgeon fish in the caspian sea.

Russian fresh osetra caviar the caspian sea is the most important and major habitat of sturgeon fish in the world some few sturgeon species live in moderate seas of the northen hemisphere, however, the southern coast of the caspian sea provide for exceptional and ideal conditions including appropriate depht of water, moderate temperature, lack of biological and industrial pollutions. this has led to the concentration of sturgeon fish in the caspian sea.

Russian fresh osetra caviar the caspian sea is the most important and major habitat of sturgeon fish in the world some few sturgeon species live in moderate seas of the northen hemisphere, however, the southern coast of the caspian sea provide for exceptional and ideal conditions including appropriate depht of water, moderate temperature, lack of biological and industrial pollutions this has led to the concentration of sturgeon fish in the caspian sea.

A delicately flavored dry cured ham, originating in italy and made from the meat of the hindquarters of the hog brine cured and then pressed into a hard and dense meat, prosciutto cotto is a cooked form of prosciutto as it is boiled prior to use. prosciutto cotto is an excellent meat, thinly sliced for use as deli sandwich meat or as a nice complement to a main dish.

Imported deboned prosciutto cudo S.Daniele, 18 months aged. we will contact you to tell you the exact weight at moment of shipment and total charges, a whole prosciutto with bone has an average weight of 18-24 lbs, a whole deboned prosciutto has an average weight of 15-20 lbs, or you can choose prosciutto by pieces, they usally weight about 4 lbs each. for your information this product is subjected to natural weight loss, that should not exceed 2\% of original weight at time of shipment.

Imported deboned prosciutto crudo from parma, 16-18 months aged. we will contact you to tell you the exact weight at moment of shipment and total charges, a whole prosciutto with bone has an average weight of 18-24 lbs, a whole deboned prosciutto has an average weight of 15-20 lbs, or you can choose prosciutto by pieces, they usally weight about 4 lbs each.

Imported prosciutto crudo di parma, deboned, 16-18 months aged. sold whole or in pieces. we will contact you to tell you the exact weight at moment of shipment and total charges, a whole prosciutto with bone has an average weight of 18-24 lbs, a whole deboned prosciutto has an average weight of 15-20 lbs, or you can choose prosciutto by pieces, they usally weight about 4 lbs each.

40 gram, the roe is cleaned and salted in sea-salt. when the salt has impregnated it and stabilized it, it is being washed, pressed to eliminate liquids and modelled. it is therefore set to dry, disposed in the traditional way since it gets the right consistency. finally, before being packed, it is selected by type and size. grated bottarga can only be obtained from well-dried whole bottarga pieces. only after an accurate selection, grating and sifting a high quality product can be made.

The roe is cleaned and salted in sea-salt. when the salt has impregnated it and stabilized it, it is being washed, pressed to eliminate liquids and modelled. it is therefore set to dry, disposed in the traditional way since it gets the right consistency. finally, before being packed, it is selected by type and size.

Extract of salt anchovies healthy, digestable and rich in vitamin a, you can taste it using a few fresh herbs like parsley, garlic, red pepper and good olive oil joined togetheras a condiment for some spaghetti or linguine you could also use it when preparing certain dishes to substitute the salt.

Extract of salt anchovies healthy, digestable and rich in vitamin a, you can taste it using a few fresh herbs like parsley, garlic, red pepper and good olive oil joined togetheras a condiment for some spaghetti or linguine you could also use it when preparing certain dishes to substitute the salt.

70 gram, the roe is cleaned and salted in sea-salt. when the salt has impregnated it and stabilized it, it is being washed, pressed to eliminate liquids and modelled it is therefore set to dry, disposed in the traditional way since it gets the right consistency finally, before being packed, it is selected by type and size grated bottarga can only be obtained from well-dried whole bottarga pieces only after an accurate selection, grating and sifting a high quality product can be made.

The roe is cleaned and salted in sea-salt. when the salt has impregnated it and stabilized it, it is being washed, pressed to eliminate liquids and modelled it is therefore set to dry, disposed in the traditional way since it gets the right consistency finally, before being packed, it is selected by type and size.

250 gram.

250 gram.

250 gram.

250 gram.

100 %tomatoes, no added ingredients.

Sundried tomatoes from sicily.

sundried cherry tomatos from sicily.

200 gram.

750 gram.

5kg and 11 lbs.