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A less pronounced flavour than its big late sister, as its name indicates, it comes from Treviso in Italy. It is excellent grilled or cut into thin slices and seasoned with extra virgin olive oil, salt, pepper and balsamic vinegar! see less

Red label chicken leg see less

Red label chicken breast 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

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

The classic barbecued beef skewer! Here marinated in paprika & chilli by Wesley Butcher shop! see less

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

Traditional French white bread with natural leavening. Thick crust and dense crumb. Long shelf life
Allergens: Gluten see less

Half-grey bread enhanced with walnuts from Périgord (AOC), hazelnuts from Piedmont (IGP) and acacia honey.It is a richly flavoured bread that goes perfectly with fresh or hard cheeses.
Allergens: Gluten, Sulphites, Nuts and Hazelnuts see less

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

Very dark bread made with 5 flours ( wheat, barley, rye, buckwheat and oats) and 5 seeds (brown flax, yellow flax, sesame, millet and pumpkin seed) with natural sourdough.A very typical and complete bread that will accompany all your meals during the day.Toasted and chicory aromas come out of this bread.
Allergens: Gluten, Rye and Buckwheat 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 dense grey bread with grains.Wholemeal spelt, wholemeal rye and wholemeal wheat flour with 5 grains: brown flax, yellow flax, sesame millet and poppy! A delicious treat!
Allergens: Gluten, Rye and Spelt 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

A delicious tapenade of artichokes and pistachios, mixed with olive and sunflower oil.
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 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 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

This cracker is made with Brittany churned butter and currants. Add to this 1 hour of kneading at slow speed with homemade sourdough and you will obtain an exceptional cramique that will keep for 4/5 days without any problem!
Allergens: Gluten, Sulfites, Eggs and Milk see less

Black Olive Tapenade
Producer:Sicilian Exquisiteness see less

Producer:Falcone
Allergens:Brachis, shelled fruit, sesame, milk, eggs, soy see less

Producer:Falcone
Allergens:Brazil nuts, shelled fruit, sesame, milk, eggs, soy see less

The famous Italian cookie, with its special shape and unique taste. Matilde Vicenzi has been producing these legendary biscuits for over 110 years!
Producer:Matilde Vicenzi
Allergens:Arachids, nuts, sesame, milk, eggs, soy 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

Producer:Falcone
Allergens:Arachids, nuts, sesame, milk, egg, soy 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

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 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

Crackers made with Beurre de Baratte de Bretagne and pearl sugar. Add to this 1 hour of kneading at slow speed with homemade sourdough and you will obtain an exceptional cracker that will keep for 4/5 days without any problem!
Allergens: Gluten, Eggs and Milk see less

An iconic cheese of Lombardy, Gorgonzola is a melting, even runny blue. Dolce for "sweet", its silkiest form with notes of apples and pears. A delight!
Milk type: Cow; Origin: Lombardy
Maturing: 50 days see less

The cheese inseparable from Roman cuisine (Gricia, Cacio e Pepe, Carbonara, Amatriciana...) Pecorino Romano is a dry sheep's cheese, deliciously matured and producing a lightly aged taste, a little spicy and quite strong in the mouth.
Milk type: Sheep; Origin: Sardinia
Maturing: 6 months see less

A creamy cheese with a buttery flavour and hints of undergrowth. Taleggios are cheeses that were historically created by the Alpine banks when they returned from the summer pastures. . see less

Strawberries, Currants, Morello cherries, Raspberries. A Belgian company (from Kortrijk) founded in 1956. Fruit chosen from all over the world for its exceptional flavour, slow cooking in an open cauldron and the passionate touch of a master jam maker. see less

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

Known in Belgium, Castelfranco is a crunchy salad with a bitterness reminiscent of chicon, but not as pronounced. A great discovery! 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 nice alternative to the cherry tomato, a little more acidic but with a more refined taste, we highly recommend it! see less