ingredients: beef, pork, eggs, bread, parsley, milk, parmigiano reggiano dop, salt, pepper, onion, 00 flour, white wine. package 250 g shelf life 30 days

ingredients: beef, pork, eggs, bread, parsley, milk, parmigiano reggiano dop, salt, pepper, onion, 00 flour, white wine. package 250 g shelf life 30 days

ingredients: beef, pork, eggs, bread, parsley, milk, parmigiano reggiano dop, salt, pepper, onion, 00 flour, white wine. package 250 g shelf life 30 days

Cream of confit prawns: With the cleaning of the prawns and the red prawns we put in the pot together with these, milk, salt, pepper, onion, brendi, tomato sauce, after having cooked everything slowly we whisk the mixture to cream and make a bag of 150 gr so as to season first courses in a very short time, also excellent for second courses.
shelf life 60g

Cream of confit prawns: With the cleaning of the prawns and the red prawns we put in the pot together with these, milk, salt, pepper, onion, brendi, tomato sauce, after having cooked everything slowly we whisk the mixture to cream and make a bag of 150 gr so as to season first courses in a very short time, also excellent for second courses.
shelf life 60g

Cream of confit prawns: With the cleaning of the prawns and the red prawns we put in the pot together with these, milk, salt, pepper, onion, brendi, tomato sauce, after having cooked everything slowly we whisk the mixture to cream and make a bag of 150 gr so as to season first courses in a very short time, also excellent for second courses.
shelf life 60g

Cream of confit prawns: With the cleaning of the prawns and the red prawns we put in the pot together with these, milk, salt, pepper, onion, brendi, tomato sauce, after having cooked everything slowly we whisk the mixture to cream and make a bag of 150 gr so as to season first courses in a very short time, also excellent for second courses.
shelf life 60g

Cream of confit prawns: With the cleaning of the prawns and the red prawns we put in the pot together with these, milk, salt, pepper, onion, brendi, tomato sauce, after having cooked everything slowly we whisk the mixture to cream and make a bag of 150 gr so as to season first courses in a very short time, also excellent for second courses.
shelf life 60g

Cream of confit prawns: With the cleaning of the prawns and the red prawns we put in the pot together with these, milk, salt, pepper, onion, brendi, tomato sauce, after having cooked everything slowly we whisk the mixture to cream and make a bag of 150 gr so as to season first courses in a very short time, also excellent for second courses.
shelf life 60g

Cream of confit prawns: With the cleaning of the prawns and the red prawns we put in the pot together with these, milk, salt, pepper, onion, brendi, tomato sauce, after having cooked everything slowly we whisk the mixture to cream and make a bag of 150 gr so as to season first courses in a very short time, also excellent for second courses.
shelf life 60g

Cream of confit prawns: With the cleaning of the prawns and the red prawns we put in the pot together with these, milk, salt, pepper, onion, brendi, tomato sauce, after having cooked everything slowly we whisk the mixture to cream and make a bag of 150 gr so as to season first courses in a very short time, also excellent for second courses.
shelf life 60g

Cream of confit prawns: With the cleaning of the prawns and the red prawns we put in the pot together with these, milk, salt, pepper, onion, brendi, tomato sauce, after having cooked everything slowly we whisk the mixture to cream and make a bag of 150 gr so as to season first courses in a very short time, also excellent for second courses.
shelf life 60g

Cream of confit prawns: With the cleaning of the prawns and the red prawns we put in the pot together with these, milk, salt, pepper, onion, brendi, tomato sauce, after having cooked everything slowly we whisk the mixture to cream and make a bag of 150 gr so as to season first courses in a very short time, also excellent for second courses.
shelf life 60g

Cream of confit prawns: With the cleaning of the prawns and the red prawns we put in the pot together with these, milk, salt, pepper, onion, brendi, tomato sauce, after having cooked everything slowly we whisk the mixture to cream and make a bag of 150 gr so as to season first courses in a very short time, also excellent for second courses.
shelf life 60g

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days