FOCACCIA RICOTTA AND ONION GR.170

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.

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 WITH TURKEY AND POTATOES GR. 210 NAT. BREAD

FOCACCIA TOMATO AND BASIL GR. 150 NAT. BREAD

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

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.

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.

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