Ginger sugar in paste form, white in colour with high sweetening levels. It can replace all or part of sugar. It has anti-freezing and anti-crystallising properties. It stabilises moisture and improves the texture of preparations. Ideal for confectionery, syrups, ice cream, etc.
Aviko SuperCrunch fries Steakhouse are frozen fries measuring 10x20mm, and they can also be kept refrigerated. Their wide and flat cut gives the fries that recognisable steakhouse look. Frozen fries are more flexible in storage and usage compared to fresh fries. When kept at -18 these fries keep for up to 18 months, resulting in less food loss. Steakhouse fries pair well with burgers, hotdogs, and classic meat or fish dishes – as well as steak, of course. These fries are suitable for gluten-free, vegetarian, and halal diets. This product comes in a box with 4 bags of 2.5kg each.
The Tagliolini are a traditional type of pasta of the Regions of Molise and Piedmont, characterised by a very thin cut width. It is a quick cooking pasta, it goes well with light sauces, with fish, delicate dressings or even in stock.
Classic traditional format filled with soft ricotta cheese and spinach leaves. Excellent served with tomato, flavourful meat sauces, cheese or vegetable-based dressings.
The Ravioli with Ricotta Cheese and Spinach are one of the most well-known egg fresh pasta-based preparations. Prepared with pasta sheet made through die extrusion and filled with soft ricotta cheese and spinach leaves.
Traditional pasta format prepared with soft ricotta cheese and spinach leaves. Excellent served with tomato, flavourful meat sauces, cheese or vegetable-based dressings.
In the city of Rome the gnocchi represent the traditional Thursday dish, following the saying “Thursday gnocchi, Friday fish and Saturday tripe”. The proverb highlights the importance of Thursday, that requires an elaborate and tasty dish that anticipates the light one of the following day. Practical and quick to cook they are excellent with meat sauces or cheese-based dressings.
A semi-dry rose wine, the result of the co-fermentation of the Vlachiko variety, cultivated on the hilly slopes of Zitsa in Epirus with the Agiorgitiko variety.
