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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

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

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: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

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

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

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 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

Large capres only available in Sicily, splendid in salads, with cherry tomatoes, cucumbers, olives, lemon zest and olive oil: you will die of pleasure!
Producer:Daidone Exquisiteness see less

Sauce Piquante made In Brussels
La saveur intensément fumée de la Fumado vient du Pimentón de la Vera, ce piment est séché avec de la fumée de chêne vert pendant deux semaines, juste après la récolte, ce qui lui donne un goût si riche. Contrairement au chipotle, il ne contient pas d'arômes artificiels, c'est de la fumée pure. Cette sauce est élaborée à Bruxelles. see less

An olive oil directly imported by Silvia & Bruno 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

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

Fine and refined anchovy fillets from Cascena San Francesco, a small Italian artisanal house. 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

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

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