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Une asperge pleine de caractère de près de 100g la pièce! Délicieuse en pleine saison, elle est aussi plus fine que les asperges classiques! see less

La pièce la plus noble du cabillaud. Maigre, sans arrête, vous vous régalerez!
Conseils cuisson:A la poëlle, saisissez-le côté chair, puis baissez l'intensité et laissez cuire 3-5 minutes. Au four, l'idéal est de le cuire longtemps à moins de 100° pour que sa chair reste bien tendre!

Origine: Atlantique NE - Islande see less

A juicy, fibre-free and very sweet flesh! see less

Firmer than white asparagus, they also have more flavor! How to wash asparagus? Rinse them under water, rubbing them lightly.Cooking asparagus: Always depends on the size, 15 to 20 minutes in water, 12 to 15 minutes in steam, or about ten minutes in a pan! see less

The risotto is cooked slowly and is enhanced by black truffles and homemade vegetable stock.

Preparation: Heat in the preheated oven for about 15 minutes at 180 degrees. Be sure to remove the cling film, and change racks if you prefer to microwave.

Ingredients: Black truffles, black olives, Parmesan, Pecorino, olive oil, vegetable stock (carrot, onion, celery, bouquet, garni, olive) Champigons de Paris, oyster mushrooms, ceps. Rice.
Allergens: Lactose, Celeriac, Garlic
Preparation: 30 minutes at 180° in oven. see less

Fresh spighes, homemade, with love and daily, like all Bella Italia cooking.

Preparation: Heat in the preheated oven for about 10 minutes at 180 degrees. Be sure to remove the cling film, and change racks if you prefer microwave cooking.

Ingredients: Black truffles, black olives, parmesan, pecorino, olive oil, cream, emmental. Sauce: cream, black truffles, black olives, salt, pepper. Fresh pasta: flour, eggs, semolina, water. see less

Cream & Pancetta
Allergens: Gluten, Lactose
Preparation: 15 to 20 minutes at 180° in the oven see less

Handmade fagottini with porcini mushrooms and yellow oyster mushrooms. Preparation: Heat in a preheated oven for about 10 minutes at 180 degrees. Be sure to remove the cling film, and change racks if you prefer microwave cooking.

Ingredients: Mushrooms, oyster mushrooms, yellow bollet, olive oil, cream, pecorino, parmesan, emmental, salt, pepper. Sauce: Cream, oyster mushrooms, yellow boletus, olive oil, maizena, salt, pepper. Fresh pasta: flour, eggs, semolina, water. see less

Allergens: Gluten, Lactose, Celery, Garlic
Preparation: 15 to 20 minutes at 180° in the oven see less

The risotto is cooked slowly and is enhanced by black truffles and homemade vegetable stock.

Preparation: Heat in the preheated oven for about 10 minutes at 180 degrees. Be sure to remove the cling film, and change racks if you prefer to microwave.

Ingredients: Black truffles, black olives, Parmesan, Pecorino, olive oil, vegetable stock (carrot, onions, celery, bouquet, garni, olive) Champigons de Paris, oyster mushrooms, ceps. Rice. see less

Parmigiana is a dish originating from the south of Italy, of which the Sicilians claim the paternity. The Bella Italia family, originally from Agrigento in Sicily, is naturally very proud of it. Based on aubergines, La Parmigiana is a millefeuilles of aubergine slices, mozzarella and tomato sauce. The whole thing is prepared for you with a Neapolitan tomato sauce.

Preparation: Heat in a preheated oven for 20-25 min at 180 degrees. Be sure to remove the cling film, and change the ravioli if you prefer microwave cooking.

Ingredients: Aubergines, olive oil, flour, salt, pepper, tomato sauce, tomatoes, carrots, celery, onions, basil, mozzarella, pecorino, parmesan see less

Fresh ravioli prepared in the Bella Italia workshops daily. The dough is mixed with smoked salmon and stuffed with fresh salmon and ricotta. Delicious!
Allergens:Gluten, Lactose
Preparation: 15 to 20 minutes at 180° in the oven see less

The classic of classics, always with fresh homemade pasta, and its al Ragu sauce with top quality ingredients. A lasagna bolognese like you have rarely tasted!

Preparation: Heat in the oven for 20-25 min at 180 degrees. Be sure to remove the cling film, and change racks if you prefer microwave cooking.

Ingredients: Beef, pork, tomatoes, carrots, celery, onions, olive oil, basil, bouquet garni, rosemary, tomatoes, parmesan, pecorino, emmental. Fresh pasta: flour, eggs, semolina, water. see less

A refreshing taste, this watery fruit with many pleasures: Plain or with ham, but also with shellfish or scampi. And why not in slices, flavoured with Port wine, or to accompany cheeses? see less

Skinless, ideal for stewed, baked or raw dishes! A tasty organic salmon caught in Scotland. Salmon is an oily fish, and so much the better as it is mainly composed of polyunsaturated fatty acids such as omega-3, which are good for the heart!
Origin: Scotland see less

A tasty organic salmon caught in Scotland. With skin on, ideal for grilling or one-sided eating! Salmon is an oily fish, and so much the better since it is essentially composed of polyunsaturated fatty acids such as omega-3, which are good for the heart!
Origin: Scotland see less

Fresh goat's cheese and lemon stuffed ravioli with a red & green pepper sauce. Fresh ravioli made in the Bella Italia workshops daily.
Allergens:Gluten, Lactose
Preparation: 15 to 20 minutes at 180° in the oven see less

Bella Italia's salmon lasagnette strikes the right balance between smoked and fresh salmon. Accompanied by a fresh salmon cream sauce. The lasagnette is different and more refined in taste than the classic lasagna: It is prepared individually, per portion and does not contain any bechamelle.

Preparation: Heat in a preheated oven for 20-25 min at 180 degrees. Be sure to remove the cling film, and change ravioli if you prefer microwave cooking.

Ingredients: Fresh and smoked salmon, olive oil, cream, butter, onion, white wine, flour, salt, pepper. Fresh pasta: flour, eggs, semolina, water. Sauce: cream, fresh salmon, olive oil, maizena, salt, pepper. Fresh pasta: flour, eggs, semolina, water. see less

Allergens: Gluten, Lactose
Preparation: 30 minutes at 180° in oven. see less

Accompanied by its Neapolitan tomato sauce, this lasagnette sublimates the classic marriage between rciotta and Parma ham. The fresh pasta is homemade, with love, every day. The lasagnette is different and more refined in taste than the classic lasagna: It is prepared individually, per portion and does not contain bechamella.

Preparation: Heat in a preheated oven for 20-25 min at 180 degrees. Be sure to remove the cling film, and change ravioli if you prefer microwave cooking.

Ingredients: Ricotta, parmesan, emmental, pecorino, basil, eggs, Parma ham.
Napolitan sauce: tomatoes, carrots, celery, onions, olive oil, basil, salt, pepper. see less

Allergens: Gluten, Lactose
Preparation: 30 minutes at 180° in the oven. see less

Lasagnette version of the classic Parmigiana. Accompanied by a Neapolitan tomato sauce. The lasagnette is different and more refined in taste than the classic lasagna: It is prepared individually, per portion and does not contain bechamelle.

Preparation: Heat in a preheated oven for 20-25 min at 180 degrees. Be sure to remove the cling film, and change ravioli if you prefer microwave cooking.

Ingredients: Aubergine, olive oil, flour, tomatoes, carrots, celery, onion, parmesan, pecorino, emmentalsel, pepper. Neapolitan sauce: tomatoes, carrots, celery, onions, olive oil, basil, salt, pepper. Fresh pasta: flour, eggs, semolina, water. see less

Allergens: Gluten, Lactose
Preparation: 30 minutes at 180° in the oven. see less

A lasagnette with black truffles is accompanied by a truffle cream sauce. The fresh pasta is home made, daily. The lasagnette is different and more refined in taste than the classic lasagna: It is prepared individually, per portion and does not contain any bechamelle.

Preparation: Heat in a preheated oven for 20-25 min at 180 degrees. Be sure to remove the cling film, and change ravioli if you prefer microwave cooking.

Ingredients: Black truffles, black olives, parmesan, pecorino, olive oil, cream, emmental.
Sauce: cream, black truffles, black olives, salt, pepper. Fresh pasta: flour, eggs, semolina, water. see less

The cep lasagnette will delight mushroom lovers with its oyster mushrooms and yellow bollets to add depth. Accompanied by a mushroom cream sauce. The fresh pasta is homemade, with love, every day. The lasagnette is different and more refined in taste than the classic lasagna: It is prepared individually, by portion, and does not contain bechamelle.

Preparation: Heat in the oven 20-25 min at 180 degrees. Be sure to remove the cling film, and change ravioli if you prefer microwave cooking.

Ingredients: Cèpes, oyster mushrooms, yellow bollet, olive oil, cream, pecorino, parmesan, emmental,salt, pepper. Sauce: Cream, oyster mushrooms, yellow boletus, olive oil, maizena, salt, pepper. Fresh pasta: flour, eggs, semolina, water. see less

The "classic" pineapple, the most common: Acidic, less sweet than Victoria or Sugarloaf. Pineapple helps digestion thanks to Bromelain, an enzyme that splits proteins and has anti-inflammatory, cardiovascular, and anti-tumor virtues! see less

La Sole est reconnue pour la finesse de sa chair. Meunière, coupé court ou en filets: vous choisissez, le poissonnier la découpera minute juste avant qu'on vous la livre!

Origine:Mer du Nord - Belgique see less

Generous flesh, delicately sweet flavours and an unrivalled length in the mouth, the Gillardeau house has been forced to put a cigle to each of its oysters as they are so copied! The oysters are bred for 4 years including 3 dives in deep waters rich in phytoplankton to give them their unique taste. see less

An assortment of ±4kg of organic & seasonal vegetables inspired by La Bella Frutta. The basket will change every week, so the photo is just an illustration! Example of basket 250g yellow onions, 500g washed carrots, 1 broccoli, 500g courgettes, 500g sweet potatoes, 250g potatoes, 600g nutmeg squash. see less

La chair de la daurade est tout à fait exquise, ferme et pauvre en graisses. Elle est excellente frite ou grillée, par exemple au barbecue. Il est également possible de la pocher, faire frire ou braiser. Grillée ou en papillote, la daurade est parfaitement mise en valeur. La daurade figure souvent au menu dans le sud de l'Europe. C'est un poisson qui se prépare aussi très bien sous une croûte salée. see less

An assortment of ±6kg of organic & seasonal vegetables inspired by La Bella Frutta. The basket will change every week, so the photo is just an illustration! see less

A basket with seasonal & ORGANIC vegetables filled according to the inspiration of the day by Silvia & Bruno from Bella Frutta. For example: Jerusalem artichokes, Butternut squash, Kohlrabi, Parsnips, Rutabaga, Parsley roots, Black radishes or Turnips, the autumn festival at your door! see less

Homard Canadien, cuit en court bouillon chez Bord De Mer, disponible en plusieurs formats. Livré avec mayo et sauce cocktail ! see less

A sunny basket with +/- 4kg of Mediterranean vegetables according to the inspiration of the day by Silvia & Bruno from La Bella Frutta. For example: Treviso, Onions in bundles, Peppers, Kohlrabi, Fennel, Flat beans, Eggplant viola, Chard, Tomatoes! see less

Just over 6kg of fruit to last a few days! A good basket prepared by Silvia & Bruno from La Bella Frutta: An exceptional greengrocer in Uccle who will spoil you with their wonderful products. The basket will change regularly. You will have here : Bananas 1kg Pears 1kg Apples 1kg Avocados 2 pieces Clementines 1kg Oranges 1kg Raisins 500gr Green kiwis 4 pieces see less

Poisson mythique, sa chair maigre, ferme, blanche et nacrée en fait un des grands classiques des belles tables. Si les petits bars de 1 à 2 kg sont les plus fréquents, les plus belles pièces peuvent approcher les 10 kg. Le bar de ligne peut être pêché à la canne, à la ligne de traîne ou à la palangre. Il est alors immédiatement saigné et traité à bord pour préserver la qualité de la chair. see less

Minute-cut from the whole fish (about 1.2kg!), these fillets of Barbue will delight you with their white, lean and firm flesh, between Turbot and Sole. The Barbue lends itself to all types of cooking, grilled, fried, in court-bouillon or poached.
Origin: North Sea - Belgium see less

Minute cut from the whole fish (1.2kg or so!), these fillets of Barbue will delight you with their white, lean and firm flesh, between Turbot and Sole. The Barbue lends itself to all types of cooking, grilled, fried, in court-bouillon or poached.
Origin: North Sea - Belgium see less

About 10kg of organic fruits to last a good week! A good basket prepared by Silvia & Bruno from La Bella Frutta: An exceptional greengrocer in Uccle who will spoil you with their wonderful products. The basket will change regularly. see less

About 12kg of vegetables to last a good week! A good basket prepared by Silvia & Bruno from La Bella Frutta: An exceptional greengrocer in Uccle who will spoil you with their wonderful products. The basket will change regularly. You will have here : Fennel 500gr Romanesco 1 piece Peanais 2 pieces Potatoes 1,5kg Chard 2 pieces Sand carrots 1kg Leek bunch 1 piece Kale 1 piece Bunch of onions 1 piece Radishes 1 bunch Zucchini 1.5kg Flat parsley 1 bunch Round aubergine 700gr Tomatoes 500gr Combined peppers 500gr Beetroot 500gr Yellow onions 1kg Green celery 1 piece Datterino tomatoes 500gr see less