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Sauces, gravies and preserves
Showing 25-48 of 68 item(s)
Ingredients: Olives with 74% pepper paste filling (83% olives, water, pepper, salt, thickeners: E401, E412, E509, acidity regulator: E330, preservative: E202), sunflower oil, salt, parsley, corrector acidity: citric acid, lactic acid, antioxidant: ascorbic acid; preservatives: sorbic acid.
MAIONESE Giant Squeezer, 855gr 875ml
A delicate sauce based on champignon mushrooms and porcini mushrooms. Ideal for egg pasta.
Giant BARBECUE CLASSIC Squeezer, 1.03kg 875ml
Out-of-Stock
Jugged, with sliced onion, chopped carrot, celery, fragrant herbs, bay leaf and sage: an appetizing sauce, excellent on pappardelle.
Giant Yellow Mustard Mustard Squeezer, 1 kg 875ml
List of ingredients (in decreasing order of mass): Olives (86%), sunflower oil, salt, preservatives: sorbic acid E200; acidity regulator / stabilizer: ferrous gluconate E579 / Olives (86%), sunflower oil, salt, preservatives: sorbic acid E200; acidity regulator / stabilizing: ferrous gluconate E579
Only selected wild boar meat, cooked slowly in jugged with a sauté of vegetables and aromatic herbs, as tradition dictates.
Pack of Heinz Tomato Top-Down 250gr - 220ml
Ingredients: Olives (82%), sunflower oil, salt, spice blend, garlic, acidity regulator: lactic acid
A classic of the Italian tradition with a simple recipe, based on olives, capers and anchovies.
HEINZ MAIONESE SQUEEZY SMALL TOP-DOWN 215g - 220 ml
Ingredients: Black olives, water, salt, vinegar, stabilizer: ferrous gluconate
Packet Barbecue Sauce Heinz 250g - 220 ml
Ham and sausage slowly browned with white wine, vegetables and aromatic herbs.
Out-of-Stock
HEINZ YELLOW MUSTARD TOP-DOWN 240g- 220ml Package
A seafood sauce, made from a few, simple ingredients with intense aromas. A ready-to-use recipe, to be heated only.
Pack of 200 Sachets of Ketchup Heinz - Each Sachet contains 11gr of Ketchup
Pack of 200 Sachets of Mayonnaise Heinz - Each Sachet contains 9.5gr of Ketchup
A delicate, ready-to-use dressing to be used to flavor the classics egg noodles. Mix everything with a spoonful of mascarpone, and serve the first course, accompanied by a Sangiovese di Romagna Doc.
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