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Bornibus garlic & parsley mustard doesn’t just have the color of the sun, it tastes like it too. Its Mediterranean flavor will go perfectly with your fish and grilled meats
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Bornibus grain mustard combines tradition and authenticity. Its taste and characteristic texture make it an essential ally for great chefs.
Net weight : 250g
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Green Pepper Mustard Bornibus Unit strength and spiciness to exacerbate the taste of your dishes.
Net weight : 250g
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The mustard with herbs of Provence Bornibus distributes all the flavors of the South of France to your grills.
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This chilli pepper is obtained by crossing two varieties of extra strong chilli peppers. Be warned, it will not leave your tastebuds unscathed! Spices up sauces, chili con carne, pizzas and flavoured oils.
Weight : 12g
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Rice Nano Vialone Veronese PGI “SELEZIONE PILA VECIA” produced in limited quantities with the best batches of paddy rice from the Veronese PGI area
Controlled by the Consortium for the Protection of IGP Nano Vialone Veronese Rice.
Semi-fine rice, with medium-sized grain, round and semi-long shape; the abundant release of starch makes it ideal for the preparation of tasty creamed risottos.
It is a very versatile rice and suitable for any cooking preparation.
Resistance to cooking, flavor and ability to absorb condiments are enhanced in particular on traditional risottos.Weight : 1 kg
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The East’s response to poppy seeds
Nigella is used as both spice and garnish in Indian and Middle East cuisine. The flavour is mildly aromatic, and when cooked (roasted, baked or fried) emanates notes of oregano and a light, peppery bitterness, a bit like bread crust.
In the European world, Nigella seeds are being increasingly used in seed bread, vegetable, fish and lamb dishes. Nigella seeds originally come from India and are used in many of their most popular dishes, either as sprinkles on flatbread, and vegetable and meat curries.
Net Weight : 50g
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Caught with an ancestral fishing gear: the success where the sardines are caught one by one without hitting each other. Selected small specimens and carefully cleaned, cutting the head and fins and gutted them one by one. Once cleaned in brine, they are subjected to steam roasting and also packed manually.
10/15 pieces
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Sustainably captured at dawn in their Atlantic fishing grounds using traditional fishing methods. Selected small specimens and carefully cleaned, cutting the head and fins and gutted them one by one. After cleaning in brine, they are steam-cooked and packed, also naturally.
12/16 pieces
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Exclusively from the Noia estuary in A Coruña. Carefully selected and depurated before opening with steam in seawater. Packed by hand and soaked in the socalled covering liquid.
30/35 pieces
