CAFFE VERGNANO ESPRESSO CREMA WHOLE BEANS 6/1KG
CAFFE VERGNANO ESPRESSO CREMA WHOLE BEANS 6/1KG
A softer and more delicate aromatic blend, with the sweet flavor of the most prestigious Central American Arabica origins, with chocolatey hints of the best Asian Robustas. Perfect for those who love their coffee delicate, flavorful, light but with a good body.
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CAFFE VERGNANO ESPRESSO CLASSICO WHOLE BEANS 6/1KG
Uncategorized, NEW ITEMS, FOOD SERVICE, BEVERAGE & BAR
Recognized by its full, round and intense flavor.This is a strong coffee due to its higher content of the best Robusta origins. It is a blend particularly indicated for those who love a stronger coffee with a thicker crema.
TANDA AND SPADA FREGULA AL NERO 12/500G
Uncategorized, NEW ITEMS, GROCERY, PASTA, RICE & GRAIN
Fregola Al Nero is a small round pasta from Sardinia, Italy and is made with squid ink. It is often served as a side dish, or as a bedding to fish, meat or vegetables. It is also great for cold salads because of its unique texture and mouthfeel.
CAFFE VERGNANO 1882 ORIGINAL PET 2/2.5KG
Uncategorized, NEW ITEMS, FOOD SERVICE, BEVERAGE & BAR
The 1882, is Caffe Vergnano's most prestigious blend; composed with the best Arabica origins from South America and Central Africa. The medium roast results in a delicate and aromatic blend, with hints of fruit and honey. The presence of one single Robusta origin allows for hazelnut colored coffee with chocolate hints, and a high and persistent crema with amber stripes.
5 STAGIONI PINSA FLOUR
FOOD SERVICE, RICE
A mix developed to facilitate the production of pizza dough “in pala alla romana”. This special mix is particularly suitable for processing direct and indirect doughs and guarantees extreme lightness and digestibility. With Ciabatta Romana, the dough develops a very alveolate crumb crunch and a crispy crust, light on the palate. Its particular composition (which includes Mother Yeast Naturkraft) makes it particularly suitable for doughs requiring long maturations at controlled temperature (refrigerator).
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