Reference: 0065 - TEM
Brand: Südzucker
When boiling very sweet fruits (e.g. strawberries or elderberries) with Gelling Sugar 3plus1, add the juice of 1-2 lemons.
Reference: ALE - G425
Brand: Acetaia Leonardi
Ingredients: Vacuum cooked must from Trebbiano grapes. Description: It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour.Bottle to: 0,5 liters.
Reference: 0003 - KARA
Brand: Acetaia Leonardi
This oil is suitable for: raw, cooked or grilled vegetables, potatoes, dips, sauces and gravies, soups, pasta, rice, roasted or grilled meats, fish, cheeses, cold cuts, pizza, bruschetta. Olive oil can be used both raw and for cooking.
Reference: 0064 - TEM
Brand: Südzucker
When boiling very sweet fruits (e.g. strawberries or elderberries) with Gelier Zucker 2plus1, add the juice of ½ lemon.
Reference: 0004 - ALTRO
Brand: Altromercato
100% Arabica-coffeepowder from organic farming. Medium roasting and grinding for mocha.
Reference: 0015 - KARA
Brand: Acetaia Leonardi
Reference: FPA - ALH05
Brand: Lerchnhof
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Pork, pork tripe, 12cm diameter
Mortadella Bologna IGP
Ingredients: Pork, pork tripe, salt, pepper, natural flavorings
Antioxidant: sodium ascorbate (E 301)
Preservative: sodium nitrite (E 250)
Best eaten “by date indicated”
Store between 0 °C and +5 °C max
Color: uniform light pink
Odor: intense, characteristic fragrance
Flavor: delicate due to absence of additional spiciness
Inspectional characteristics: firm dough, plastic under pressure with absence of alveoli
gelatinous. White cubes are evenly distributed in the lean dough.
Diameter: 12cm.
Reference: FO - SC07F
Brand: Mendelspeck
Pork knuckle, pork leg, naturally smoked
Reference: FPA - SC85F
Brand: Mendelspeck
Reference: FO - SC49F
Made from pork meat
Reference: FO - WU99F
South Tyrolean bratwurst, ideal for grilling or cooking.
Reference: FO - SA12F
Spicy salami, gluten-free, lactose-free
Reference: FO - SC59F
South Tyrolean branded bacon PGI (protected geographical indication), which is produced under the strict conditions of the South Tyrolean Bacon Consortium.
Reference: FO - HI61F
Lightly smoked smoked sausages made from venison
Reference: FO - WU57F
traditionally made from beef and pork
Reference: SC14F
Ideal for frying, breakfast, and hamburgers
Reference: FPA - SX61F
Pork that is first treated with salt and other spices depending on the manufacturer, then smoked and then hung in a cellar so that the maturing process can follow in this case for 6 months.
Reference: SC66F - FPA
Aged for 4 months, compactrectangular shape, vacuum packed
Pork, pork tripe, 12cm diameter
