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The meat of Placopecten Magellanicus scallop, without coral, deep-frozen at sea, raw, IQF. Compensated glazing 0% waste
Format: 22-24 pieces
Weight : 2 Kg pack -
The meat of Placopecten Magellanicus scallop, without coral, deep-frozen at sea, raw, IQF. Compensated glazing 0% waste.
Format: 20-26 pieces
Weight : 2 kg pack -
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Rose petals crystallised in sugar
You can add these for colour and flavour in chocolate, cake and other desserts.Net Weight: 40g
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Real violets crystallised in sugar
You can add these for colour and flavour in chocolate, cake and other desserts.Net Weight: 40g
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Smooth with salt, “al dente” texture and made exclusively with Cantabrian anchovies.
Matured for just the right time in salting, we desalinate them well, clean them, cut them by hand and pack them in virgin olive oil.
Net Weight : 70g
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We only use Cantabrian anchovies. We marinate them with just the right amount of vinegar and white wine. Packed in oil with garlic and parsley, they maintain the nuances of fish, with an “al dente” texture and an unbeatable flavor. They have been treated against Anisakis.
Net Weight : 110g
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The authentic taste of the Cantabrian (“Cantabrico”) anchovies from CorpaChef.
Corpachef uses the traditional species, Engraulis encrasicholus, and starting from spring, selects only the freshest and largest fish.
Lightly salted, tasty and natural.
Contains approximately 125 fillets.Net Weight: 900g
Drained Weight: 700g -
A fine angel hair pasta, ideal for seafood and light sauces.
Available Sizes:Normal – Code: 166-0013
Long – Code: 166-0024 -
Capers in extra virgin olive oil are the must-have of Southern cuisine. The capers are preserved in olive oil to concentrate their sour, slightly bitter flavour that pairs perfectly with mayonnaise, tapenade, tartare, and any kind of salad. This Southern speciality is also a great match for Petrossian smoked salmon.
Weight: 240g
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Hand wrapped figs puff pastry, stuffed with nuts, sun-dried wild fennel from the Mediterranean hills of Cilento, citrus peels. The whole is flavoured with a soft rhum, distilled from fermented sugar cane juice.
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A “Capicollo” is remniscent of a round, loaf-shaped product with filling.
Here, you will find a soft paste of figs, crunchy grains of green Bronte pistachios and fragrant roasted almonds. The addition of spiced rum gives an intense aroma to the product. Excellent as a dessert if combined with an aged marsala or with an agricultural rum.
