The classic soy sauce recipe. Gives the taste of umami to your dishes. Use it in ethnic recipes and in all the dishes you want to season and add extra flavor.
Fish broth in paste. Provides the base for a sauce to accompany fish. It can also be used as a base for soups. Neutral color and clarity, offers flexibility to the chef.
An herb that combines the two most traditional flavours of the Mediterranean, tomato and basil, in an excellent way. Pesto Rosso paste preparation with tomato, basil and pine nuts.
Beef broth in gel form. Ideal as a base dissolved in water but also for use in the pan. The gel dissolves quickly and adds glaze and flavor to your sauce. Perfect base for risotto.
Chicken broth in gel form. Ideal as a base dissolved in water but also for use in the pan. The gel dissolves quickly and adds glaze and flavour to your sauce.
Chicken broth in paste with a rich taste. Can be used as a base dissolved in water, as a seasoning for oven and oil dishes or dissolved in oil for spreading before grilling. Ideal as a base for soups and risotto.
Beef broth in paste with a rich taste. It can be used as a base dissolved in water, as a seasoning for oven and oil dishes or dissolved in oil for spreading before grilling. Ideal as a base for soups and risotto.
Vegetable broth in paste with a rich taste. Can be used as a base dissolved in water, as a seasoning for baked goods and oil dishes. Ideal as a base for soups and risotto.
Beef broth in paste with a rich taste. Can be used as a base dissolved in water, as a seasoning for oven and oil dishes or dissolved in oil for spreading before grilling. Ideal as a base for soups and risotto.
The ingredient to season preparations with minced meat (rolls, burgers, bolognese). Gives flavour to creamy salad dressings (caesar's, chef's). Ideal as a seasoning for fresh seafood such as shellfish. No artificial flavour enhancers.
The range of classic soups for the professional kitchen. With excellent texture and stability when served on the buffet. They are kept creamy and leave the least possible patina on the surface of the soup.
