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Not very fleshy, it owes its strong iodine taste to its maturing in the claires, the shallow clay basins of the island of Oleron. It is one of the most appreciated varieties. see less

Large unpeeled scampi, available daily from the North Sea! see less

Une chair blanche qui s'apparente à celle de la morue, mais avec un goût nettement plus raffiné, l'Aiglefin est préféré au cabillaud par les Ecossais et les canadiens pour les Fish&Chips par exemple!
Origine: Atlantique NE - Islande see less

Le monde entier nous envie nos crevettes grises!
Origine: Pays-Bas see less

Tasty and juicy, a selection of large size strawberries to delight your taste buds! Strawberries are very rich in vitamin C and antioxidants. see less

Un délicieux saumon issu d'un élevage non-intensif, fumé en France et pêché en Atlantique-Nord ! see less

C'est notre coup-de-coeur des poissons fumés. Ces anguilles sont juste délicieuses, et présenteront une belle alternative à la truite fumée. Un peu plus croustillante et menue, avec une longueur en bouche exceptionnelle. Vient emballée par 100g. see less

A mix of our favourite varieties to be eaten raw: Coeur de Boeuf, Marmande, Pineapple and Black Crimean! An absolute delight for colourful salads! see less

Fresh tortellini, and ricotta in Neapolitan sauce. The simplest vices are the best.

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

The children's favourite dish, Lino, the owner of Bella Italia, will tell you! Tortellini stuffed with pork and beef in an al ragu sauce. The fresh pasta is homemade, with love, every day.

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: Pork and beef pie. Tomato sauce, pork and beef, parmesan, pecorino, carrots, celery, onions, olive oil, salt, pepper. Fresh pasta: flour, eggs, semolina, water. see less

The Belgians do not have a monopoly on the meatball with tomato sauce! With these fresh, homemade tagliatelle, made with love, every day, you won't be able to stop.

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: Pork and beef meatballs, tomatoes, parmesan, pecorino, carrots, onions, salt, pepper. Tomato sauce: tomatoes, olive oil, basil, carrot, celery, onions. Fresh pasta: flour, eggs, semolina, water. see less

A 1kg pineapple, more or less, very fragrant and yellow, full of sunshine! Pineapple aids digestion with Bromelain, an enzyme that splits proteins and has anti-inflammatory, cardiovascular, and anti-tumor properties! see less

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

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

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

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

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

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

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