Producers
SELECTED BY GOURMORI
Here you will find an overview of all our brands and their history. Discover all the suppliers and products that we have carefully selected for you to offer you a unique and special culinary experience!
Green sauce Ortaggina from Agricor is a sweet and sour side dish made from selected vegetables. The sauce is excellent as a bread topping, for croutons or as a filling.IngredientsVegetables in varying proportions EU origin 67% (onions, cauliflower, parsley, green peppers,...
Red sauce Ortaggina from Agricor is a sweet and sour side dish made from selected vegetables. The sauce is perfect as a bread topping, for croutons or as a filling. IngredientsVegetables in varying proportions EU origin 68% (carrots, onions, red peppers,...
WITH: â 100% Italian artichokes â Freshly and seasonally processed â Olive oil. WITHOUT: â Gluten by nature / Veg+Vegan.Whole artichokes, defoliated, cut conical to the heart and preserved in olive oil. Ideal for starters and to complement unique dishes.IngredientsArtichokes...
WITH: â 100 % Italian onions â Borettana variety.WITHOUT: â Gluten. / Veg+Vegan.Silver onions selected for quality and size, prepared sweet and sour according to the typical recipe.IngredientsSmall onions (72%), wine vinegar (10%) (SULFIT), sunflower oil, sugar (4%), salt, acidity...
Tradition says that the Piadina Romagnola is prepared with the special Testo Romagnolo, a flat pan with double rim, patented and hard to find outside Romagna.The Testo is the ideal utensil for preparing piadina, but also for cooking vegetables, meat,...
The complete ripeness distinguishes this delicacy. Decidedly nutrient-rich, crumbly and grainy. A convincing taste with hints of spices and nuts. Indicated as a product for retreat and food seasoning due to the aromatic variety. Delicate flavour that highlights, complements and...
There is no Italian Christmas without anolini, which are something of a symbolic dish of the city of Parma. Served with capon broth and Parmesan cheese to enhance the flavour, anolini are small bites of stracotto,beef and pork stuffed in...
Originating in the province of Reggio Emilia but now widespread throughout Italy, cappelletti are the highest expression of homemade stuffed pasta. Cappelletti are not to be confused with tortelli: the size of the hand-sealed cappelletti and the way they are...
Warm and delicious, soft and juicy, potato gnocchi is a bastion of Italian cuisine, a dish that can be simply topped with melted butter and sage or dressed with pesto, meat sauce, mushroom sauce or cherry tomatoes and ricotta. Potato...
Italian grandmothers know all the tricks of the trade. The greatest star chefs learned their art from their grandmothers. "Chicche della Nonna" is another dish in the Emilian tradition made from spinach, ricotta and potatoes, a simple but tasty dish...
The Tortelli di Zucca came about because of the need to eat meatless on Fridays, but above all to use the different ingredients in the kitchen. This is why such a daring combination of sweet and salty was created, in...
When you talk about stuffed pasta, you can't miss tortelli d'Erbetta. It is a great meatless dish from the tradition of Parma with ancient roots, originally intended for Christmas Eve so as not to eat meat before the holidays, which...