Salted Deli (Epicerie)

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

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

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

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

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

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

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

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

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 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

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

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

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

Chips de qualité, aux saveurs authentique, façonnée en circuit court. Les pommes de terres sont issue d'une agriculture respectueuse de l'environnement. Cuites au chaudron, elles sont épaisses et croquantes : sans colorant, sans conservateur, sans OGM. 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

Tarralli from Bonta di Nonna, quite a story for this centuries-old biscuit from the southern tip of Italy.
Producer:La Bonta di Nonna Rosa
Allergens:Gluten, Sesame, Soy 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

A culinary gem, brown stock is prepared by simmering beef bones with vegetables and spices for hours. This stock is ideal for adding flavour to stews, casseroles, soups and beef-based sauces. Its rich, deep flavour is achieved through slow cooking and careful reduction. see less

Real black morels. The treasure of the woods. For cooking the legendary coq aux morilles, for example. Remember to rehydrate them the day before and rinse them well. Count 10g per person approximately see less

Organic poultry stock is prepared by simmering poultry bones with vegetables and spices for hours. This culinary base is ideal for adding flavour to soups, sauces, stews and simmered poultry dishes. Its texture is light and subtle, while its delicate flavour will enhance the taste of all your poultry dishes. see less

A creamy, gourmet mayonnaise prepared by Lambert, a pure "traditional" recipe! 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

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

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

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

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

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 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

A delicious tapenade of artichokes and pistachios, mixed with olive and sunflower oil.
Producer:Sicilian Exquisiteness see less

Black Olive Tapenade
Producer:Sicilian Exquisiteness 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

A creamy and gastronomic mayonnaise prepared by Lambert, pure "tradition" recipe! 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 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:08min
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: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

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

Craquez pour la saveur unique de l'authentique chips cuite au chaudron pour toujours plus de croustillant. 
Élaborées avec beaucoup de gourmandise en Bretagne, délicatement salées et mélangé à un mix truffé dont nous avons le secret, nos chips saveur truffe au packaging qui dénote seront vos alliées pour vos pique nique ou apéritifs improvisés 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

La Maison Rullier reproduit la véritable recette ancestrale datant du XVIIème siècle, où jadis, la semoule n’était pas utilisée. Véritable trésor culinaire de Savoie, nous avons voulu conserver l’esprit de la tradition en utilisant comme seules matières premières, celles utilisées à l’époque, à savoir : farine, œufs entiers frais, eau et sel. 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

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

Poutargue already grated and packaged for prolonged use. Ideal for seasoning your pasta, rice or salad dishes! A fine dish with a subtle taste between oyster and see less

White balsamic is a filtered balsamic and less aged than its big brother. It will be less acidic (it is a condiment, not a vinegar!), and will be an excellent alternative to white wine vinegar. see less

Aged for 2 years in wooden barrels selected for their essence. Balsamic vinegar is obtained from the cooking of Lambrusco and Trebbiano grape must, not from alcoholic fermentation (like all other vinegars!). see less