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Small mangoes, more acidic than the big ones see less

A variety of orange specially cultivated for its generous pulp and juicy flesh. see less

Juicy, less acidic than the lime and with infinite uses, the Lemon is rich in vitamin C and antioxidants. see less

Less juicy than the yellow lemon, the Lime is a more fragrant variety with a more pronounced acidity. see less

They are an early, tasty and juicy pepper. A little more fragrant than the classic pepper, their fine size and elongated shape invite you to fry them as is or cut in half on the grill, or to add to a vegetable wok. Red peppers are less sweet than yellow peppers! They are an excellent source of vitamin A and C, as well as antioxidants! see less

A rustic apple with a fine, particularly fragrant flesh! Ideal for a crumble! see less

Turmeric has 1000 health benefits and is increasingly being used for its anti-cancer properties! It can be used in the same way as ginger (grated, chopped, blended) and is indispensable in all kinds of curries! In addition to giving a beautiful pigmentation to your dishes, it corrects the acidity and perfumes them deliciously. Combined with pepper, it is better assimilated by our body, to benefit from all its advantages. It is said to be one of the most antioxidant spices. see less

Fresh ginger has a more subtle and less pungent taste than powdered ginger. Peel, grate or mince it and it will give a deliciously oriental flavour to any dish! It is an essential ingredient in all Indian curries. Use it to season fish, to combine with garlic, or to infuse with mineral water or in your juices. Ginger aids digestion, cleanses the palate between meals (that's why it's eaten between different sushi or sashimi!).

By mixing it with garlic and/or onion, a synergy is created between the different antioxidant compounds, which reinforce each other! see less

A tangy, juicy and crunchy apple that is worth the diversions! see less

Very sweet, melting and juicy, the Williams pear releases musky aromas enriched with a few acidic points. see less

Delicious, refreshing and just as low in calories as a tomato, courgette can be enjoyed without moderation! see less

A red apple with firm flesh and a perfect balance of sweet and sour! A delicious crunchy apple, grown in France only organically! see less

This tasty yellow apple with freckles is very aromatic and slightly acidic. see less

A more subtle aroma than flat-leaf parsley, but less strong. It does not stand up well to cooking, unless you grill it quickly to sprinkle on shrimp croquettes, for example! see less

With its incomparable sweetness and red or raspberry colour, the local and organic beetroot can be eaten in a variety of ways: in salads, cooked or prepared like the famous red beetroot with apples, you'll have a mouthful! see less

Firm flesh, ideal for salads, stir-frying, sautéing or in a casserole. see less

Firm white flesh with little flouriness and a good texture that holds up well to cooking.

Cooking: Salads, Steamed, Field Dressed, Sautéed or Baked see less

A finely striped purple robe, with a more delicate flavor than that of the classic eggplant, it retains much less oil when cooked. Ideal for a crisper vegetable or for making fritters! see less

A vegetable so rich in water, fibre and vitamins A, B, C and E, potassium, iron, calcium and magnesium: the cucumber is the healthy and delicious food par excellence! see less

A perfect balance between acidity and sweetness, more tonic than other varieties of clementines. see less

Protected from dehydration by an earthen envelope, they retain their nutritional properties better and are tastier. Do not spell it out! see less

The taste is more subtle, less pronounced than the onion, the shallot is also more appreciated raw! see less

Melting flesh, quite thin and a little floury, becoming slightly flaky during cooking. The flesh is white and firm, not very floury and has a good texture.

Cooking : Frying, steaming, gratinating or baking see less

A crisp, reddish salad. see less

Déjà cuites. Ces Crevettes géantes sont un délice! Une chair ferme et savoureuse. Elles sont déjà cuites et prêtes pour toutes vos préparations!
Origine: Madagascar see less

A slight nutty taste, its leaves look like oak leaves, hence the name! Very similar to the Rougette salad, you will be delivered the one that is in stock and in season! see less

A more pronounced taste than yellow peppers, a little less sweet! Every pepper has its own colour, every colour has its own taste! From light to dark, from sweet to strong! Peppers can be enjoyed in many ways: fresh and crunchy, pickled, roasted, fried, stuffed, they are an excellent source of vitamin A and C, as well as antioxidants! see less

With its powerful and fragrant taste, celery can be eaten raw or cooked, as an aperitif, in salads or to spice up your vegetable dishes, not forgetting in bolognese or stock! It is also rich in vitamin C, fibre and antioxidants. see less

They are an early, tasty and juicy pepper. A little more fragrant than the classic pepper, their fine size and elongated shape invite you to fry them as is or cut in half on the grill, or to add to a vegetable wok. Red peppers have a more pronounced taste than red peppers! They are an excellent source of vitamin A and C, as well as antioxidants! see less

A refined flavour that makes it the most popular salad, available all year round, its large leaves are easy to detach! see less

With its white and bright pink rings, the Chioggia beetroot can be eaten raw, grated or cooked, usually cold in a salad, or sometimes hot as a garnish for game. Don't hesitate to make a soup, a purée or even crisps with it! see less

A fresh cheese seasoned with chives and other fresh herbs. Ideal as an aperitif or on good bread! see less

A beautiful local lettuce, the basis of the salad! see less

A slightly spicy taste, a crunchy flesh for this vegetable ideal for salads, but also for spreading. We have a soft spot for the Cottage Cheese, Radish, Chives, Coarse Salt & Pepper. It is exquisite! see less

Made from cod roe, breadcrumbs and cream, Tarama is an essential dish for Mezze (the Greek table), and ideal for an aperitif! Bread and Tarama: happiness! A little smoky taste, an aftertaste of haddock slightly salted, happiness! see less

Light, creamy and smooth, Tzatziki is a Greek speciality made with yoghurt, cucumber and aromatic herbs (thyme, dill, chives, whatever you like!). A light and creamy delight that you can't get enough of. Add a few red radishes and you have a toast of a thousand delights! see less

Very tasty (between onion and chives) and widely used in Asian cuisine. see less

A highly sought-after texture and flavor, eggplant is essential for ratatouille but is also delicious sautéed, grilled, or baked! see less

A pure pleasure for this creamy and addictive cheese. see less

A conical shape with slender leaves. The outer leaves are rather hard and are suitable for steaming. The core is pale and tender, ready to be eaten as is. see less

A cross between head and oak leaf lettuce, this is a crunchy and tasty salad! see less

Chard is a vegetable plant whose intense green leaves and fleshy ribs (stems) are eaten like a vegetable. It can be eaten raw or cooked. Be careful, however: the ribs take longer to cook, so it is advisable to separate them! In terms of taste, chard is similar to spinach, but firmer and less sweet than beetroot! A delight, essential for a pie al d'jote for example! see less

The best avocado variety! Creamy in texture and nutty in taste, you'll recognize it by its purplish-brown colour when ripe. The Hass avocado is a nutritional goldmine: vitamins, minerals, proteins and oils, it is the most nutritious fruit there is! see less

Noix de Saint-Jacques Française fraîchement nettoyée avec le corail. Un goût fin et délicat, la praline de la mer se déguste simplement, cuites dans du beurre bien chaud, agrémentée de ciboulette fraîchement coupée ou d'échalottes. Comptez 4 à 6 par personnes. Le secret réside dans la cuisson: Déposez-les dans une poêle bien chaude, de préférence en inox, et retournez-les souvent. Pas plus de 5-7 minutes! see less

A delicious homemade pesto made by Silvia with pine nuts, fresh basil and parmesan selected by La Bella Frutta. see less

Capers preserved in coarse sea salt, they will be perfect in your fish preparations. Preservation in salt allows you to keep all the taste of the capers without denaturing them! Rinse thoroughly before preparing them. Neri see less

Leeks have a taste similar to that of onions, but are more refined. Rich in vitamin A and C. see less

Very fragrant, with a firm and crunchy flesh, juicy and sparkling in the mouth! see less

The sweet, creamy taste of bananas is a reflection of their high nutritional value. Bananas are very rich in potassium and pectin, a fibre that contributes to the proper functioning of our digestive system. They are also rich in magnesium and vitamins C and B. see less

Tender, white, mealy flesh with a good texture, ideal for frying or mashing. Better than Bintjes!

Cooking: Fried, baked, mashed or fried! see less

Milder in flavour than yellow onions, it is excellent raw and digestible. Ideal for salads or rice, giving it a crunchy, spicy flavour. see less

Carrots in bundles with their tops are two vegetables in one! Don't throw away these precious leaves, rich in chlorophyll and antioxidants, which can be cooked in soup, pesto or in poellets! Carrots, raw, cooked or in juice, will ensure that you get your dose of provitamin A, which stimulates the immune system. see less

Dried figs, ideal for salads or as a snack. see less

The flowers are eaten in bud as well as the still tender stems. It can be sautéed in a wok with small vegetables and poultry or cooked in gratins, pies, soups or with pasta. It goes well with salmon and all egg-based dishes (omelettes, flans, quiches, soufflés, etc.). see less

Délicieuses carottes lavées non traitées, calibre plutôt fin ! see less

The star of the famous remoulade, celeriac can also be cooked in purée, au gratin or even fried! Cut the celeriac into chips and put it in the oven with a little fat, it will replace your traditional starchy foods. see less

An explosion of flavours in the mouth. Made with artichoke hearts, parmesan, extra virgin olive oil, salt, pepper and garlic, this cream has a smooth texture and a rich, intense flavour. The salty, slightly acidic notes of the artichoke hearts are perfectly balanced with the umami flavour of the parmesan and the spicy touch of the garlic. The creamy texture of this preparation is perfect with fresh bread, raw vegetables or as a sauce for your pasta or vegetable dishes. see less

Des oeufs BIO gros calibre d'une ferme de Namur provenant de poules élevées en plein air. Ils sont bons, ils sont ultra-frais ! see less

For us, it is a bit like the "queen of the classic tomatoes". The taste is round and pronounced, the flesh is juicy and fragrant, it's just a delight. see less

A medium sized tomato that provides a nice variation to the classic tomato. A slightly more pronounced flavour with a hint of acidity that will go very well with your salad dressings. see less

Juicy, sweet and tangy, oranges have been cultivated for thousands of years in Asia. Imported into Europe in the 15th century, it is a delight to our taste buds and can be used in any number of ways! see less

Ideal for the aperitif, a plain bruschettine (tapenade for toasts) with olive oil
Producer:Roberto
Allergens:Luten, Milk, Sesame, Soy see less

Tarralli from Bonta di Nonna, a whole history for this centuries-old biscuit from the southern tip of Italy.
Producer:La Bonta di Nonna Rosa
Allergens:Gluten, Sesame, Soy see less

Ideal for the aperitif, a garlic and basil bruschetta.
Producer:Roberto
Allergens:Gluten, Milk, Sesame, Soy see less

Ideal for the aperitif, a bruschettine with romarain and herbs
Producer:Roberto
Allergens:Gluten, Milk, Sesame, Soy see less

Homemade marinated and seasoned black olives! Add a touch of flavour to your salads, pizzas, or simply enjoy them as an aperitif. Their rich, slightly salty taste is perfectly balanced, while their meaty, melt-in-the-mouth texture is irresistible. These olives are also a source of health-promoting vitamins and antioxidants. see less

Homemade marinated and seasoned green olives! Aside from the appetizer, their slightly bitter taste and crunchy texture make them perfect for adding texture and flavour to your favourite dishes. In addition, these olives are rich in vitamins and minerals, making them a healthy and delicious choice. see less

This preparation offers a melting texture and a slightly sweet and sour flavour that goes perfectly with foie gras of course, but also with your meat or cheese dishes. Onion confit is also delicious in sandwiches and burgers. see less

A recipe created by Clément Faugier in 1885 in Privas. see less

A company from Ardeche specialising in chestnuts since 1882 in the pure French tradition! A delicious chestnut purée that is easy to use: add milk, water or stock and you will obtain a purée that will enhance all your dishes! see less

Fresh pasta produced the same day in La Bella Italia's workshop, with the noblest ingredients: 000 flour, extra virgin olive oil, organic eggs. The pasta is cooked more quickly because it is fresh, which also gives it a softer texture. Ideal for tagliatelle al ragu, al vongole, or whatever you want, in fact!
Allergens: Gluten
Preparation: A few minutes in boiling water!
Storage: 1 week in the fridge see less

4 Seasons Pizza (Ham, Mozzarella, Mushrooms, Olives, Artichokes). A reheatable pizza, produced daily in the traditional Bella Italia oven.
Allergens: Lactose, Gluten
Preparation: 10-15 minutes at 180°
Storage: 2-3 days in fridge see less

Rice croquette filled with fresh tomato sauce, spinach and mozzarella.
Allergens: Lactose, Gluten
Preparation: 10-15 minutes at 180°
Storage: 3-4 days in fridge see less

Rice croquette filled with Bolognese & mozzarella sauce.
Allergens: Lactose, Gluten
Preparation: 10-15 minutes at 180°
Storage: 3-4 days in fridge see less

Ham Mushroom & Mozzarella Pizza. A reheatable pizza, produced daily in the traditional Bella Italia oven.
Allergens: Lactose, Gluten
Preparation: 10-15 minutes at 180°
Storage: 2-3 days in the fridge see less

Ham & Mozzarella Pizza. A reheatable pizza, produced daily in the traditional Bella Italia oven.
Allergens: Lactose, Gluten
Preparation: 10-15 minutes at 180°
Storage: 2-3 days in the fridge see less

The traditional Pizza Margherita, with a tomato base and mozzarella cheese. A reheatable pizza, produced daily in the traditional Bella Italia oven.
Allergens: Lactose, Gluten
Preparation: 10-15 minutes at 180°
Storage: 2-3 days in the fridge see less

The sweetness of the cooked figs is perfectly balanced with a peps of black pepper, giving a smooth and delicious confit! see less

In the Italian aperitivo, eaten raw with pecorino. But also in salads. see less

An artisanal fromage blanc from Isigny, made on the canvas as before! see less