Accueil

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

Organic farmhouse goat cheese from Limburg see less

The last artisanal Roquefort AOP, a firm paste, a powerful and salty taste, incomparable see less

Organic farm goat from Limburg with provence herbs see less

A farmhouse gouda made from raw milk, a high-quality product for one of the most widely consumed cheeses in Belgium. Crunchy & crisp to the bite, this old cheese is sold in blocks. see less

A creamy cheese, washed in salt water for a long period of time, Soumaintrain deserves to be known, it lives in the shadow of its cousin Epoisses. see less

The fillet is the most tender of all cuts. Not too much fat, but still a little (it's still Black Angus!) for a tender meat that melts in the mouth like a praline. Free-range, grass-fed beef. 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

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

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

A raw milk raclette from the Jura, the softest and most lactic available. see less

Creamy cow's cheese, deliciously acidic. A treat from Switzerland see less

Veal jaret, an essential ingredient in Osso Buco. Tender and soft, smooth with its bone that will bring body to this splendid stewed dish! MINIMUM 600G / 2 see less

French farmhouse red label duck breast, suitable for 2 people see less

Assortment of various cheeses. Selection made according to the maturing process and the cheese maker's wishes see less

No, it is not a "bleu", its line in the centre is made of vegetable ash, "du charbon de bois". An unctuous cheese matured at the Fruitiere to gain in strength. The uncooked pressed cheeses are characterised by a cold pressing which allows the maximum amount of whey to be removed. see less

Farmhouse Reblochon ! To your tartiflettes see less

An AOP cheese from Burgundy, traditionally dry with a very smooth paste. Quite strong on the goat taste. A real amateur cheese! see less

Switzerland's legendary PDO cheese, made in the mountain pastures over a wood fire see less

Completely boned and opened flat, marinated in rosemary, lemon zest, garlic and olive oil. Ideal for the bbq & oven, much quicker as it is flat. see less

The legendary Tuscan Pecorino, matured for two years in a cave for an incomparable softness and taste. It is considered the best Pecorino in the world and has won many awards in world competitions. see less

A fatty paste and a fruity taste for this PDO cheese made in the Alps see less

A triple cream cheese, like a hug. A clever blend of homemade truffles and this is the ultimate pleasure cheese. see less

The subtle scent of Orange Blossom, combined with the fresh notes of yellow lemon for a soft cake with a crispy golden crust
Composition & Allergens: Flour, eggs, sugar, butter, almonds, yeast, orange blossom, candied lemon zest and pieces see less

This delicious chocolate chip cake will make you melt. A salted butter caramel icing adds a little addictive note, a must have for your children's snacks!
Composition & Allergens: Flour, eggs, sugar, Dark Chocolate, butter, cocoa, yeast, salt. Composition & Allergens: Flour, eggs, sugar, Dark Chocolate, butter, cocoa, yeast, salt. see less

A real raw milk raclette from Savoie, carefully washed with Apremont wine see less

This cake with Australian origins will be perfect with your tea or coffee! A soft texture, crunchy nuts and a chocolate ganache...A 4 hour favourite!
Composition & Allergens: Flour, sugar, banana, eggs, oil, milk, nuts, dark chocolate, yeast, salt see less

A rack of Iberian chops tied together, ideal for slow cooking or baking! The Iberian pig has a very marbled meat thanks to the acorn-based diet of this Spanish breed. It produces a tender meat with a very pronounced taste. see less

Red label chicken, free-range (with space!), minimum 81 days old and fed on corn. Slightly sweet taste. see less

A selection according to the seasons and Anaïs' inspiration of artisanal macaroons!
You will find a mix of the following flavours, available according to the seasons:
*Dark chocolate - ginger / Dark chocolate - pink orange berry / Milk and dark chocolate - Thai basil and chilli / Dark chocolate - violet - blackcurrant / Dark chocolate - peppermint - anise / Milk chocolate - passion
*coffee / vanilla / salted butter caramel / raspberry heart pistachio / praline / green tea sobacha
*bergamot tangerine heart / violet blackcurrant / raspberry white chocolate / lemon verbena listed / coconut lime / Jasmine apricot heart
Composition & Allergens: nuts, eggs, lactose see less

The most important part of the lamb, certainly the most tender, ideal for the oven, why not with honey and thyme? Be careful, never prick your leg of lamb before putting it in the oven: The cooking juices will run out and it will lose its tenderness and its delicate taste. see less

Located on the back of the animal, the lamb nut is a prime rib separated from its bone. The nut of flesh is surrounded by a thin layer of fat, giving it a tasty taste. see less

The T-Bone is mythical and doubly noble: the fillet and the striploin, for a refined and tasty piece of meat, without the fat of a rib on the bone, but this bone, precisely, which holds the meat together and gives it a coating and bewitching flavour! see less