Accueil

A fresh cheese seasoned with chives and other fresh herbs. Ideal as an aperitif or on good bread! see less

Made from cod roe, breadcrumbs and cream, Tarama is an essential dish for Mezze (the Greek table), and ideal for an aperitif! Bread and Tarama: happiness! A little smoky taste, an aftertaste of haddock slightly salted, happiness! see less

Light, creamy and smooth, Tzatziki is a Greek speciality made with yoghurt, cucumber and aromatic herbs (thyme, dill, chives, whatever you like!). A light and creamy delight that you can't get enough of. Add a few red radishes and you have a toast of a thousand delights! see less

Approximately 4 slices per 150g
A plain ham without nitrite and without additives, preserved with sea salt: It will be less pink than the others, but with a preserved taste that evolves with time without diminishing its quality! A raw happiness. Beware, it will not keep as long. see less

Approx. 8 slices per 100g
100% pure pork, garlic free, fine chopped salami. see less

A delicious homemade pesto made by Silvia with pine nuts, fresh basil and parmesan selected by La Bella Frutta. see less

Capers preserved in coarse sea salt, they will be perfect in your fish preparations. Preservation in salt allows you to keep all the taste of the capers without denaturing them! Rinse thoroughly before preparing them. Neri see less

Approx. 8 slices per 100g
A fine chopped salami without garlic, 100% pure pork with pepper. see less

Pancetta is made in Emilia Romagna at high altitude, dry salted and stuffed into a natural gut. It is dried for 5 months, eaten raw or cooked, in cold cuts or in sauces: the choice is yours! Let's not forget that Pancetta is one of the ingredients of the traditional Bolognese! see less

An explosion of flavours in the mouth. Made with artichoke hearts, parmesan, extra virgin olive oil, salt, pepper and garlic, this cream has a smooth texture and a rich, intense flavour. The salty, slightly acidic notes of the artichoke hearts are perfectly balanced with the umami flavour of the parmesan and the spicy touch of the garlic. The creamy texture of this preparation is perfect with fresh bread, raw vegetables or as a sauce for your pasta or vegetable dishes. see less

The ham sausage is made from finely chopped pork and homemade spices! see less

La Coppa est une échine de porc désossée et mise en salaison. Ici en version piquante ! 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

Ideal for the aperitif, a garlic and basil bruschetta.
Producer:Roberto
Allergens:Gluten, Milk, Sesame, Soy see less

Ideal for the aperitif, a bruschettine with romarain and herbs
Producer:Roberto
Allergens:Gluten, Milk, Sesame, Soy see less

Ideal for the aperitif, a plain bruschettine (tapenade for toasts) with olive oil
Producer:Roberto
Allergens:Luten, Milk, Sesame, Soy see less

Homemade marinated and seasoned black olives! Add a touch of flavour to your salads, pizzas, or simply enjoy them as an aperitif. Their rich, slightly salty taste is perfectly balanced, while their meaty, melt-in-the-mouth texture is irresistible. These olives are also a source of health-promoting vitamins and antioxidants. see less

Homemade marinated and seasoned green olives! Aside from the appetizer, their slightly bitter taste and crunchy texture make them perfect for adding texture and flavour to your favourite dishes. In addition, these olives are rich in vitamins and minerals, making them a healthy and delicious choice. see less

This preparation offers a melting texture and a slightly sweet and sour flavour that goes perfectly with foie gras of course, but also with your meat or cheese dishes. Onion confit is also delicious in sandwiches and burgers. see less

A recipe created by Clément Faugier in 1885 in Privas. see less

A company from Ardeche specialising in chestnuts since 1882 in the pure French tradition! A delicious chestnut purée that is easy to use: add milk, water or stock and you will obtain a purée that will enhance all your dishes! see less

Ham & 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

The traditional Pizza Margherita, with a tomato base and mozzarella cheese. 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

4 Seasons Pizza (Ham, Mozzarella, Mushrooms, Olives, Artichokes). 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 fridge see less

Fresh pasta produced the same day in La Bella Italia's workshop, with the noblest ingredients: 000 flour, extra virgin olive oil, organic eggs. The pasta is cooked more quickly because it is fresh, which also gives it a softer texture. Ideal for tagliatelle al ragu, al vongole, or whatever you want, in fact!
Allergens: Gluten
Preparation: A few minutes in boiling water!
Storage: 1 week in the fridge see less

The sweetness of the cooked figs is perfectly balanced with a peps of black pepper, giving a smooth and delicious confit! see less

Rice croquette filled with fresh tomato sauce, spinach and mozzarella.
Allergens: Lactose, Gluten
Preparation: 10-15 minutes at 180°
Storage: 3-4 days in fridge 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 salted pork loin. 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

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