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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

A fresh tiramissu of the day made with Mascarpone, Coffee, and Speculoos replace the boudoirs
Allergens: Milk, Gluten
Preparation: 3-4 days in the fridge
Storage: 3-4 days in the 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

Coppa is a boned and cured pork loin. Here in a spicy version! 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

A fresh tiramissu of the day made with Mascarpone, Boudoirs dipped in lemoncello
Allergens: Milk, Gluten
Preparation: 3-4 days in the fridge
Storage: 3-4 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

Traditional French white bread made with natural sourdough. Thin crust and light, well-cellular crumb.
Allergens: Gluten see less

Bleu de Gex is a blue-veined cheese with a firm consistency, made from raw cow's milk and produced in the Gex region of the Ain department in France. Produced by 3 Comté cooperatives, Bleu de Gex is rather mild and has a slight vegetal bitterness. It can be eaten with a knife at the table or melted in a sauce or raclette. see less

Environ 4 tranches pour 150g
De la poitrine de boeuf marinée dans une saumure royale suivie d'une cuisson lente à 20% d'humidité. see less

Raped the same day at La Fruitière! An exceptional AOC Parmesan from Valserena, which has been producing its cheese since 1879 using only raw milk from "Brune Italian" cows. The animals are fed with feed from the farm for 100% control of the chain and guaranteed GMO-free! see less

Approximately 4 slices for 150g
Only prepared in the province of Luxembourg, Liège or Namur, the Jambon d'Ardennes is distinguished by a dry salting of the pork which is then soaked in a brine and dried in the air of the Belgian Ardennes. Yes, it is our national climate that gives it its unique and irreproducible taste! see less

Prélevé sur la partie dorsale (longe), un bacon non fumé, simplement sêché et salé pendant deux semaines. C'est le classic de l'english breakfast! ll dégage une saveur douce à la cuisson. Comptez 250g pour 6 tranches. see less

Approximately 4 slices for 150g
A cooked and smoked ham for that little extra taste. see less

A delicious homemade blend of hard cheeses. Ideal for pasta, soups or gratins! see less

Pure butter churned brioche from Brittany with real whole eggs. It keeps for a long time thanks to slow kneading. Perfect for breakfast, it also goes wonderfully with foie gras. The must is to make French toast with !!!!
Allergens: Gluten, Eggs and Milk see less

A chocolate moelleux grand cru from Brazil with salted churned butter from Brittany! A unique combination!
Allergens: Gluten, Eggs and Milk see less

Whole fig bread! The flesh of the fig mixes with the crumb of the bread giving it a caramel brown appearance. The sugar in the figs caramelizes the crust.This bread is amazing with goat cheese!
Allergens: Gluten and Sulfites see less

Almond paste base mounted with a smooth ricotta cream.
Allergens: Lactose, Gluten
Storage: 2-3 days in fridge see less

Traditional French bread with natural leavening accompanied by 5 seeds: brown flax, yellow flax, sesame, millet and poppy. Perfect for toasted toast in the morning!
Allergens: Gluten, Sesame see less

Wholemeal bread with a natural sourdough made with milk and a little honey to soften the rough side of wholemeal bread.This is a bread that children love contrary to what you might think. It is soft and perfect for toast with a denser crumb but still very tender.
Allergens: Gluten and Milk see less

Traditional French bread with natural sourdough enhanced with flaxseed and wheat bran.The flax seeds are rich in omega 3 and omega 6. The wheat bran will give you more dietary fibre.This is a bread rich in taste and good for your health!
Allergens: Gluten see less

An Italian style "baba au rhum". A little gourmet delight produced daily in the workshops of Bella Italia.
Allergens: Lactose, Gluten
Storage: 2-3 days in the fridge see less

It is the meat of the Grisons in the Italian way: a raw and smoked pork meat with a spicy taste that will sublimate your pasta dishes, but also vegetables, or as a cold cut or to accompany cheeses! In carpaccio it is also delicious, with a little olive oil and lemon! see less

Very popular in Spain, this spicy and smoked sausage has a firm and dense texture. Chorizo can be eaten as an aperitif, starter or main course, and goes well with cheese, olives and fresh bread. But also with pasta, just grilled or in sauce! It is ideal for adding flavour and colour to your recipes, and for bringing an exotic touch to your table. see less

Un poisson à chair tendre, texture fondante et ultra frais. Délicieux en tartare, sashimi ou encore poelé. see less

The famous St marcelin of the Richard mother with its incomparable creaminess see less

Une délicieuse tomme de vache au lait cru fabriquée dans le condroz. 
Fondante et cremeuse comme on aime. 
Lait Cru 
Belgique  see less

The essential cheese for the morning, noon and evening, with a supple paste and a slightly sweet taste, cut into slices. Made from raw milk. see less

About 4 slices per 150g
A good plain ham cooked in its own stock, sourced with English pork. see less

Ultra light sandwich bread very moist with a thin crust.Children and parents love it. Ideal for sandwiches and toasts.
Allergens: Gluten, Eggs and Milk see less

100% small spelt bread with small spelt sourdough.This is a strong tasting bread, which is well suited for people who have small concerns with gluten.Very good in the morning, it is a wholemeal bread rich in fibre that goes very well with many jams.
Allergens: Gluten and Small Spelt see less

Grey bread made with 3 flours: rye, buckwheat and traditional.The crust is fine and crispy. The crumb is tight. Perfect for sandwiches or dishes with sauce.It is named after the place where it was created: on the Place Saint-Job in Uccle!
Allergens: Gluten, Rye and Buckwheat see less

Bread with whole black olives. The crumb is oily and smells of olive oil.This bread is perfect as an aperitif with tapenade, tomato or fresh cheese.
Allergens: Gluten and Sulfites see less

Half-grey bread made with wheat flour crushed on a stone millstone and with natural leaven.It is a bread with a light crumb and a thick, well toasted crust. This is the bread where the leaven is most noticeable.It goes wonderfully with your dishes with sauces, cheeses and cold cuts.
Allergens: Gluten see less

Faites maison, ces emblêmes de la gastronomie belge se dégustent sans modération, tant qu'on les accompagne de persil frit et d'un filet de citron! A cuire dans l'huile la plus chaude possible (min. 180°) see less

A bread with a crisp crust and a dense, fragrant crumb! This bread has a long shelf life: over a week unsliced! It was the bread that sailors traditionally took with them on their long voyages.The fibre-rich wholemeal rye will provide you with energy all day long. It is truly an exceptional bread!Don't miss out on it!
Allergens: Gluten and Rye see less

Bread with currants and Piedmont hazelnuts. This bread is your breakfast friend. It also goes wonderfully with many cheeses.
Allergens: Gluten, Sulphites and Hazelnuts see less

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La Palourde, c'est LE coquillage nécessaire pour des Pasta Alla Vongole, mais aussi pour une Clam Chowder. A consommer rapidement, et bien laver avant! L'idéal est de les laisser tremper dans une eau bien froide au moins 20 minutes. Comptez 200 à 250g de palourdes par personnes pour des pâtes ! see less