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Coppa is a boned and salted pork loin. 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

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

A delicious onion and raspberry confit to accompany foie gras, cheese or any other inspiration! A delight from Maison Lambert, an exceptional artisanal house! see less

A delicious apricot confit spiced with cumin to accompany foie gras, cheese or any other inspiration! A delight from Maison Lambert, an exceptional artisanal company! 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

Very rich in iron as well as vitamins A, B, K, C and antioxidants! Spinach helps with digestion, which is why it's called "the broom of the stomach"! 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

These spicy olives are perfect for those who love bold and zesty flavours. Their unique blend of spices and premium olive oil gives them a deep, spicy flavour, while their meaty, crunchy texture is irresistible. These olives are perfect for spicing up salads, pizzas, or simply to enjoy as an appetizer. In addition, they are rich in antioxidants and vitamins that promote good health. see less

Olives from Gaeta (Naples region) are the most prized in Italy: matured in fresh water and then in brine for 6 months, they give off incomparable aromas! A delightful aperitif. see less

Tarralli from Bonta di Nonna, quite a story for this centuries-old biscuit from the southern tip of Italy.
Producer:La Bonta di Nonna Rosa
Allergens:Gluten, 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

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

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

A culinary gem, brown stock is prepared by simmering beef bones with vegetables and spices for hours. This stock is ideal for adding flavour to stews, casseroles, soups and beef-based sauces. Its rich, deep flavour is achieved through slow cooking and careful reduction. see less

A rustic apple like the reinette, tart, perfect for chewing or in a pie. see less

Real black morels. The treasure of the woods. For cooking the legendary coq aux morilles, for example. Remember to rehydrate them the day before and rinse them well. Count 10g per person approximately see less

An excellent snack, delicious with fish and chicken (grilled, in butter!). Almonds also help to reduce bad cholesterol and are excellent for the bones thanks to their high mineral concentration. see less

A sweet, long-lasting fruit with a thousand benefits. see less

Organic poultry stock is prepared by simmering poultry bones with vegetables and spices for hours. This culinary base is ideal for adding flavour to soups, sauces, stews and simmered poultry dishes. Its texture is light and subtle, while its delicate flavour will enhance the taste of all your poultry dishes. see less

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

Organic dried apricots from France, organic farming. These are the timeless fruits we all know and love. Delicately sweet and delicious. Excellent as a snack or delicious in a salad with chicken, they can be enjoyed in many ways. Naturally rich in fibre, vitamins and antioxidants. see less

The flesh of the butternut squash is much more tender than that of other squashes. It can be boiled, steamed or baked. Butternut can be stored for several months! see less

A creamy, gourmet mayonnaise prepared by Lambert, a pure "traditional" recipe! see less

One of the best oleaginous fruits: The perfect combination of crunchiness, monounsaturated fats (= good for your health), and a host of vitamins and minerals. see less

About 4 slices per 150g
A delicious artisan ham roasted in honey for a long time for a great taste! see less

Classic capers, bathed in wine vinegar, ideal in salads!
Producer:Neri see less

A traditional house that has been making pasta for 4 generations. Their particularity? The use of a bronze mould specially designed for their workshop, which allows a high quality treffilage and a drying at low temperature giving the pasta a beautiful texture that will allow it to hold a perfect cooking and to absorb the sauce. You won't be able to taste anything else!
Preparation:13min
Producer:La Fabbrica Della Pasta
Allergens:Gluten see less

A traditional house that has been making pasta for 4 generations. Their particularity? The use of a bronze mould specially designed for their workshop, which allows a high quality treffilage and a drying at low temperature giving the pasta a beautiful texture that will allow it to hold a perfect cooking and to absorb the sauce. You won't be able to taste anything else!
Preparation:10min
Producer:La Fabbrica Della Pasta
Allergens:Gluten see less

A traditional house that has been making pasta for 4 generations. Their particularity? The use of a bronze mould specially designed for their workshop, which allows a high quality treffilage and a drying at low temperature giving the pasta a beautiful texture that will allow it to hold a perfect cooking and to absorb the sauce. You won't be able to taste anything else!
Preparation:09min
Producer:La Fabbrica Della Pasta
Allergens:Gluten see less

A traditional house that has been making pasta for 4 generations. Their particularity? The use of a bronze mould specially designed for their workshop, which allows a high quality treffilage and a drying at low temperature giving the pasta a beautiful texture that will allow it to hold a perfect cooking and to absorb the sauce. You won't be able to taste anything else!
Preparation:11min
Producer:La Fabbrica Della Pasta
Allergens:Gluten see less

A traditional house that has been making pasta for 4 generations. Their particularity? The use of a bronze mould specially designed for their workshop, which allows a high quality treffilage and a drying at low temperature giving the pasta a beautiful texture that will allow it to hold a perfect cooking and to absorb the sauce. You won't be able to taste anything else!
Preparation:12min
Producer:La Fabbrica Della Pasta
Allergens:Gluten see less

A traditional house that has been making pasta for 4 generations. Their particularity? The use of a bronze mould specially designed for their workshop, which allows a high quality treffilage and a drying at low temperature giving the pasta a beautiful texture that will allow it to hold a perfect cooking and to absorb the sauce. You won't be able to taste anything else!
Preparation:09min
Producer:La Fabbrica Della Pasta
Allergens:Gluten see less

Ideal for the aperitif, a delicious little tapenade of olives and tomatoes.
Producer:Sicilian Exquisiteness see less

A traditional house that has been making pasta for 4 generations. Their particularity? The use of a bronze mould specially designed for their workshop, which allows a high quality treffilage and a drying at low temperature giving the pasta a beautiful texture that will allow them to hold a perfect cooking and to absorb the sauce. You won't be able to taste anything else!
Preparation:14min
Producer:La Fabbrica Della Pasta
Allergens:Gluten see less

A delicious tapenade of artichokes and pistachios, mixed with olive and sunflower oil.
Producer:Sicilian Exquisiteness see less

Black Olive Tapenade
Producer:Sicilian Exquisiteness see less

A chefs rice produced at Azienda Agricola Tenuta Mergherita which uses traditional machinery for stone millstone processing for a delicate treatment of the rice. You will have an amber-coloured rice that retains all its organoleptic and nutritional properties, making them both firm and tasty. Azienda Agricola Tenuta Margherita see less

An ancient and prized variety of rounded grain, a little thicker than Carnaroli, it will have a greater absorbency and will be great for fish, seafood or vegetable risottos. Azienda Agricola Tenuta Margherita see less

A traditional house that has been making pasta for 4 generations. Their particularity? The use of a bronze mould specially designed for their workshop, which allows a high quality treffilage and a drying at low temperature giving the pasta a beautiful texture that will allow it to hold a perfect cooking and to absorb the sauce. You won't be able to taste anything else!
Preparation:07min
Producer:La Fabbrica Della Pasta
Allergens:Gluten see less

A traditional house that has been making pasta for 4 generations. Their particularity? The use of a bronze mould specially designed for their workshop, which allows a high quality treffilage and a drying at low temperature giving the pasta a beautiful texture that will allow it to hold a perfect cooking and to absorb the sauce. You won't be able to taste anything else!
Preparation:13min
Producer:La Fabbrica Della Pasta
Allergens:Gluten see less

A creamy and gastronomic mayonnaise prepared by Lambert, pure "tradition" recipe! see less

A tasty, slightly sweet taste reminiscent of carrots. The sweet potato has nothing in common with the potato despite its name! The sweet potato is the basis of many tropical dishes. It also has less glycemic value than the potato. There are many ways to prepare it: boiled, sautéed, baked or fried. see less

A unique delicatessen, it is the Italian "ham sausage" but so much better, with a strong, slightly spicy taste. see less

Crozets are a small square pasta from the Savoy region, usually eaten as a side dish or in pasta gratins. Their small size and square shape give them a dense and firm texture, while retaining a certain suppleness when cooked. Crozets are also known for their unique flavour, reminiscent of the Savoy mountains. Crozets can be perfectly combined with different ingredients, such as cheese, bacon, vegetables and mushrooms, to create tasty and comforting dishes. They can be used as a basic ingredient in traditional dishes such as tartiflette or croziflette.Crozets are an exceptional product of Savoyard gastronomy, which deserves to be discovered or rediscovered. see less

Also known as the king of rice, Carnaroli is the preferred grain for chefs to prepare risotto. More starchy than Arborio, which gives it a creamy side, it also holds up better to cooking and you'll be able to keep it firm throughout without too much difficulty. Its ability to absorb flavours is exemplary and gives this small organic rice an exceptional quality. see less

Organic Italian tomato passata. A delight for your sauces! see less

A small salami with truffles and parmesan: completely addictive! In blocks or slices (we recommend very thin slices ;-) ) see less

The best pine nuts on the market. Indispensable for making Pestos, ideal in salads but also to garnish meat and fish (try it!), Pine nuts are also an excellent source of vegetable protein and "good fat", as well as Magnesium, Zinc, Manganese, Copper... see less

The Swiss speciality par excellence! The potatoes are pressed together to form a patty that is crispy on the outside and soft on the inside. The crisp, chewy texture of rosti is achieved through a careful cooking technique that requires special skills. Swiss artisans produce high quality artisanal rosti, using fresh, local potatoes. see less

The first Gluten-free pasta made in an artisan workshop near Naples, treffilated in a bronze mould and made from a selection of the best corn and rice flours, combined with century-old spring water. An absolute delight, superb baking properties, in short, a joy!
Preparation:05min
Producer:La Fabbrica Della Pasta
Gluten Free see less

A traditional house that has been making pasta for 4 generations. Their particularity? The use of a bronze mould specially designed for their workshop, which allows a high quality treffilage and a drying at low temperature giving the pasta a beautiful texture that will allow it to be perfectly cooked and to absorb the sauce. You won't be able to taste anything else!
Preparation:10min
Producer:La Fabbrica Della Pasta
Allergens:Gluten see less

The first gluten-free pasta made in an artisan workshop near Naples, treffilated in a bronze mould and made from a selection of the best corn and rice flours, combined with century-old spring water. An absolute delight, superb baking properties, in short, a joy!
Preparation:11min
Producer:La Fabbrica Della Pasta
Gluten Free see less

The first Gluten-free pasta made in an artisanal workshop near Naples, treffilated in a bronze mould and made from a selection of the best corn and rice flours, combined with a century-old spring water. An absolute delight, superb baking properties, in short, a joy!
Preparation:09min
Producer:La Fabbrica Della Pasta
Gluten Free see less

The first gluten-free pasta made in an artisan workshop near Naples, treffilated in a bronze mould and made from a selection of the best corn and rice flours, combined with century-old spring water. An absolute delight, superb baking properties, in short, a joy!
Preparation:08min
Producer:La Fabbrica Della Pasta
Gluten Free see less

The first gluten-free pasta made in an artisan workshop near Naples, treffilated in a bronze mould and made from a selection of the best corn and rice flours, combined with century-old spring water. An absolute delight, superb baking properties, in short, a joy!
Preparation:10min
Producer:La Fabbrica Della Pasta
Gluten Free see less

A traditional house that has been making pasta for 4 generations. Their particularity? The use of a bronze mould specially designed for their workshop, which allows a high quality treffilage and a drying at low temperature giving the pasta a beautiful texture that will allow it to hold a perfect cooking and to absorb the sauce. You won't be able to taste anything else!
Preparation:11min
Producer:La Fabbrica Della Pasta
Allergens:Seafood; Shellfish; Fish; Milk; Celery; see less

Traditional Sardinian bread with 10% olive oil. Carasau bread is the symbol of Sardinian gastronomy: thin, light, this bread has the reputation of lasting a long time and used to accompany the Sardinian banks during the transhumance!"
Producer:Mago Merlini
Allergens:Gluten see less

The first gluten-free pasta made in an artisan workshop near Naples, treffilated in a bronze mould and made from a selection of the best corn and rice flours, combined with century-old spring water. An absolute delight, superb baking properties, in short, a joy!
Preparation:10min + in the oven with your preparation.
Producer:La Fabbrica Della Pasta
Gluten Free see less

A traditional house that has been making pasta for 4 generations. Their particularity? The use of a bronze mould specially designed for their workshop, which allows a high quality treffilage and a drying at low temperature giving the pasta a beautiful texture that will allow it to be perfectly cooked and to absorb the sauce. You won't be able to taste anything else!
Preparation:09min
Producer:La Fabbrica Della Pasta
Allergens:Seafood; Shellfish; Fish; Milk; Celery; see less

Lentilles Vertes du Puy are an essential ingredient in French cuisine. Famous for their delicate flavour and firm texture, they are rich in protein, fibre and minerals. Perfect for hot or cold dishes, they go well with vegetables, meats and spices. see less

De véritables morilles de Haute Savoie, déshydratée. Le trésor des bois. Pour la cuisine du légendaire coq aux morilles par exemple. Pensez à les réhydrater la veille, à bien les rincer. Comptez 10g par personne environ see less

Harvested by hand, the fleur de sel du Paludier de Guérande owes its name to the fact that it is harvested at the water's edge, i.e. from the small crystals that form on the surface of the Paludier's last basin. This is the reason for its rarity. Fleur de sel is preferred to decorate meat at the end of cooking, a salad or foie gras for example. see less

Roasted pistachios still in their shell. see less

The essential ingredient for Carbonara, Gricia or Amatriciana! Guanciale is a very fatty part of pork cheek, seasoned with pepper, it is harder than pancetta and has a more spicy taste. see less

Un saucisson pur porc d'Auvergne de 250g. La notion "pur porc" n'est pas que du marketing: c'est un gage de qualité que tant la viande hâchée que le gras du saucisson viennent de morceaux finement sélectionnés et uniquement de porc. Avec des morceaux entiers de noisettes pour croquer sous la dent! see less

Un saucisson pur porc d'Auvergne de 250g. La notion "pur porc" n'est pas que du marketing: c'est un gage de qualité que tant la viande hâchée que le gras du saucisson viennent de morceaux finement sélectionnés et uniquement de porc. see less

Terrine de Porc  see less

Italian dry sausage see less

Made from coarse salt harvested by the salt workers, ground salt is drained in the sun, dried and then ground. It is naturally grey and without additives, in accordance with the PGI. Suitable for all the classic uses of salt, with the added taste! see less

A true Italian emblem, Prosciutto di Parma has strict specifications that give it its sublime and unique taste. Made only from Duroc or Large White pork, it is salted with sea salt and matured for a minimum of 12 months, with no additives allowed. So it's a nitrite-free ham! see less

Pure pork smoked in the mountains of the Jura for that characteristic taste see less

A pure pork sausage in which we add large cubes of comté cheese for more deliciousness see less

A simple and not aged balsamic vinegar, a little less pronounced than the others, delicious for your salads! see less

Carasau bread is the symbol of Sardinian gastronomy: thin, light, this bread has the reputation of lasting a long time and used to accompany the Sardinian banks during the transhumance!
Producer:Mago Merlini
Allergens:Gluten see less