The fished product is processed within 24 hours of capture. 

Selected, decapitated, manually eviscerated anchovies are pressed in brine for the time required for maturation.

Anchovies are then washed, deprived of their inedible parts (fins, tails) and filleted. 

The product is preserved in sunflower oil with chili pepper and parsley and packed in heat-sealed trays.

A vegetarian version of the legendary American burger composed of a soybean patty and a slice of melted mozzarella cheese topped with a deliciously creamy fresh cheese sauce.

The legendary American burger with a French culinary twist : a carefully selected 100% French Charolais beef patty and a slice of Fourme d'Ambert cheese topped with a creamy sauce

The fished product is processed within 24 hours of capture. 

Selected, decapitated, manually eviscerated anchovies are pressed in brine for the time required for maturation.

The product is preserved in sunflower oil and packed in heat-sealed trays.

FLOWER OF ANCHOVY is new line and a packaging that the company has patented. 

It contains small boats of anchovy fillets (different types or equal).

It's an elegant and distinctive display, to be placed on the gourmet counter or adjacent to the fishing department.

Also available with support that makes it similar to a flower with stem.

Marinated anchovy fillets.

Marinated anchovy fillets gr 80 in sunflower oil with chili pepper and parsley.

The fished product is processed within 24 hours of capture. 

Selected, decapitated, manually eviscerated anchovies are pressed in brine for the time required for maturation.

Subsequently the product is guttered, mixed with flavoured sunflower oil.

It is minced first with a meat grinder and then with a colloidal mill.

The mixture is packed by a tube filling machine in tubes of 60 gr.

Emmental cheese is produced according to the traditional Swiss recipe.

The cheese is characterized by its large holes and delicate, nutty flavour.

Available in 10x10 cm slices Emmental cheese.

Weight: 1 kg

CILENTO®  Mozzarella di Bufala "DOP" 

 The extraordinary taste of Cilento® Mozzarella di Bufala Campana PDO crafted according to the rules and specifications of Consorzio di Tutela per la  Mozzarella di Bufala Campana DOP, with italian milk collected in the specific PDO production area.

Mozzarella is the best known and the highest selling Italian fresh cheese all over the world.

CILENTO ORGANIC BUFFALO'S  MOZZARELLA BIO 

Organic CILENTO Buffalo's mozzarella is made with 100% Italian milk from the organic farms of our supply chain.

TRADITIONAL SINGLE-SERVE PIZZAS WITH GENEROUS TOPPINGS THAT ARE SURE TO PLEASE !

A thin, olive-oil crust loaded with simple, choice toppings : ham, tomato purée and Emmental cheese on a tomato sauce base. An absolute classic !

A “Beef / Mutton Merguez” thanks to:

- a recipe exclusively made from Beef and Mutton

- natural mutton casing

A Chipolata sausage 100% Occitan pork guaranteed with natural mutton casing   and a light Provençal flavour to give character to your meals!

Typical specialty, curved like a horseshoe,
this dry sausage is perfect to be shared in a friendly moment as an appetizer. With its authentic recipe and its natural casing, it will delight all guests.
Its strength: a protected geographical indication which
is a guarantee of quality.

Unit weight: 250 g 

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Available in 10x10 cm slices young matured Gouda cheese.  

Burgers of seitan and tof

The fished product is processed within 24 hours of capture. 

Selected, decapitated, manually eviscerated anchovies are pressed in brine for the time required for maturation.

Anchovies are then washed, deprived of their inedible parts (fins, tails) and filleted. 

The product is preserved in sunflower oil or olive oil and packed in jars of 230 gr.

The product is also available with chili pepper or parsley.

seitan al curry

seitan alla pizzaiola

seitan with chili

• Black pudding
• Brawn in tomatosauce
• Pot'je Vleesch
• Lean head meat

CHICCOTTA - Vegan alternative to traditional aged cheese

Chiccotta is a vegan caciotta, made from Italian germinated whole rice. It is a 100% vegetable alternative to aged cheese and, like all our products, is totally cruelty and allergen free. Thanks to its structure, Chiccotta has a great and full taste. As all Verys products, Chiccotta is easy to digest thanks to the germinated whole rice and is perfect for the whole family.

Properties:

Chiccotta is a delicious vegan alternative to traditional cheese made from germinated whole rice, which comes from biological agriculture.

You can serve it as an appetizer and it matches perfectly with fruits and vegetables like pears, figs and celery.

Chiccotta is totally allergen  and gluten free and this makes it perfect for anyone. Nutritionists and Pediatricians sponsor this product especially for people suffering of milk, lactose or gluten intolerances.

VERYS CREMOSO - Vegan spreadable cheese

Verys Cremoso is our latest 100% vegan spreadable cheese. Like all Verys products, it is made from Italian germinated whole rice (Bio SuRice), which makes it extremely nutritious and digestible.

Verys Cremoso is a fresh and pasteurized product, OGM, preservatives and gluten free. It doesn’t contain any animal fat or colhesterol. Its taste is delicate but savory. During its production not a single synthetic molecule is used. The Bio SuRice used to prepare this vegan cheese comes from biological agriculture.

Verys Cremoso is perfect for those who have milk, lactose, gluten or soy intolerances. Thanks to its properties, anyone can eat it.

Verys Cremoso can be used for both savory and sweet recipes. You can spread it on your snacks or use it to prepare a delicious vegan cheesecake.

Landkost vegetable margarine is an example for mainly rapeseed oil  based margarines with 80% fat content. We are able to modify recipes to market and customer requirements for own label.

Packaging:
- we offer also IML tubs
- main tubs formats: 250g, 500g, 1kg, 2kg
- we use tamper—proof aluminium seals for tubs
- we offer shelf-ready trays
- please contact us for any further specific packaging requirement

Landkost half-fat margarine is an example for mainly rapeseed oil based spreads with 39% fat content. We are able to modify recipes to market and customer requirements for own label.

Packaging:
- we offer also IML tubs
- main tubs formats: 250g, 500g
- we use tamper—proof aluminum seals for tubs
- we offer shelf-ready trays
- please contact us for any further specific packaging requirement

Deli Reform "Fpr meine Familie" is an example for a 3/4 margarine (60% fat content) in a 500g ROUND tub.
oil based spreads with 39% fat content. We are able to modify recipes to market and customer requirements for own label.

Packaging:
- 500g round tubs
- we use tamper—proof aluminum seals for tubs
- we offer shelf-ready trays
- please contact us for any further specific packaging requirement

Butasan is the purely vegetable alternative to clarified butter / butter fat, offered in a 250 g tub.

It is highly heatable and easy to spread even directly from the refrigerator. Whether to broil, to bake, to cook or to fry, Butasan lends every dish a dignified taste of butter, on a purely vegetable basis.

Deli Reform Einfach Kochen is an example for a liquid fat preparation ("liquid margarine").
These products are ideal for roasting, cooking, baking and enhancing your meals.
It is purely made from vegetable, non-hydrogenated oils and fats and free from lactose and preservatives. There are options available e.g. with Olive oil.

Onion lard is purely vegetable and ideal for the hot as well as for the cold kitchen.
Thus, the vegetable lard is not only delicious as a bread spread, but also gives a hearty touch when cooking and frying. Onion lard is refined with apples and is made from non-hydrogenated oils and fats. Easily spreadable straight form the fridge.

Low-fat margarine with plant sterols which lowers cholesterol level. 

Available in 250g and 500g tubs.

Landkost Schmelzfein is an alternative to clarified butter made from purely vegetable oils & fats.

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Available in 5x15 cm slices Gouda cheese.  

Weight: 2x500g

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Gouda available in young, young matured, matured, extra matured, old and cumin cheese. Also available in Goat cheese.

Available in 10x10 cm slices.
 

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Gouda available in young, young matured, matured, extra matured, old and cumin cheese. Also available in Goat cheese.

Available in 10x10 cm slices.
 

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Gouda available in young, young matured, matured, extra matured, old and cumin cheese. Also available in Goat cheese.

Available in 10x10 cm slices.
 

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Gouda available in young, young matured, matured, extra matured, old and cumin cheese. Also available in Goat cheese.

Available in 10x10 cm slices.
 

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Gouda available in young, young matured, matured, extra matured, old and cumin cheese. Also available in Goat cheese.

Available in 10x10 cm slices.

Varzi P.D.O. (or AOP) salami are obtained by following the precise production disciplinary provided by the Protection Consortium. Extreme care and attention go into every phase of the production and curing process.

These salami are voted to quality, starting from the decision of using for the mixture only the finest pieces like the pork leg, one of the finest pieces, normally used for the ham.

They differ in terms of weight and ageing time: the “Cresponetto” has a weight of 700 grams and a minimum ageing of 45 days.

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Gouda available in young, young matured, matured, extra matured, old and cumin cheese. Also available in Goat cheese.

Available in 10x10 cm slices.

Goat's cheese is a semi-hard cheese made from goat's milk. It is known for its full flavour and soft consistency.

Also available in Gouda young, young matured, matured, extra matured, old and cumin cheese.

Available in 10x10 cm slices.

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Also available in Gouda musterd, smoked cheese natural and Maasdam.

Weight: 175g

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Also available in Gouda young, smoked cheese natural and Maasdam.

Weight: 175g

We produce smoked cheese at our smokehouse in Zaandam. Smoked cheese is processed cheese that is smoked on real beechwood.

Also available in Gouda young, Gouda musterd and Maasdam.

Weight: 175g

Maasdam is a young Dutch Swiss-style cheese that has been ripened for four weeks. The cheese has large holes and a sweet, nutty flavour.

Also available in Gouda young, Gouda musterd and smoked cheese natural.

Weight: 175g

Royal A-ware produces authentic Dutch Edam cheese using the traditional Dutch recipe.

Weight: 1,9kg

Goat's cheese is a semi-hard cheese made from goat's milk. It is known for its full flavour and soft consistency.

Also available in Gouda old and Gouda olive tomato cheese.

Weight: 175g

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Also available in Gouda olive tomato cheese and goat cheese.

Weight: 175g

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Also available in Gouda old cheese and goat cheese.

Weight: 175g

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Also available in Edam and Emmental.

Weight: 1kg

Royal A-ware produces authentic Dutch Edam cheese using the traditional Dutch recipe.

Also available in Gouda and Emmental.

Weight: 1kg

Emmental cheese is produced according to the traditional Swiss recipe. 

The cheese is characterized by its large holes and delicate, nutty flavour.

Also available in Gouda and Edam.

Weight: 1kg

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Weight: 100-600 gram

We produce smoked cheese at our smokehouse in Zaandam. Smoked cheese is processed cheese that is smoked on real beechwood.

Weight: available in 500 gram or 3kg.

Goat's cheese is a semi-hard cheese made from goat's milk. It is known for its full flavour and soft consistency.

Weight: 250 g

Authentic Dutch Gouda cheese is made from the milk of Dutch cows and ripened on wooden planks.

Weight: 250 gram

chesse

Royal A-ware produces authentic Dutch Edam cheese using the traditional Dutch recipe.

Weight: 210 gram

combinations of 5 different land appetizers ready to be tasted in a single dish

combinations of 5 different land appetizers ready to be tasted in a single dish

combinations of 5 different sea appetizers ready to be tasted in a single dish

combinations of 5 different sea appetizers ready to be tasted in a single dish

Sea map - a selection of sea appetizers, packaged in modified atmosphere in order to preserve in a perfect way the product's organoleptic propeties and flavour.

Sea map line - a selection of sea appetizers, packaged in modified atmosphere in order to preserve in a perfect way the product's organoleptic propeties and flavour.

Sea map line - a selection of sea appetizers, packaged in modified atmosphere in order to preserve in a perfect way the product's organoleptic propeties and flavour.

Sea map  line- a selection of sea appetizers, packaged in modified atmosphere in order to preserve in a perfect way the product's organoleptic propeties and flavour.

map line - a selection of land appetizers, packaged in modified atmosphere in order to preserve in a perfect way the product's organoleptic propeties and flavour.

map line - a selection of land appetizers, packaged in modified atmosphere in order to preserve in a perfect way the product's organoleptic propeties and flavour.

map line - a selection of land appetizers, packaged in modified atmosphere in order to preserve in a perfect way the product's organoleptic propeties and flavour.

map line - a selection of land appetizers, packaged in modified atmosphere in order to preserve in a perfect way the product's organoleptic propeties and flavour.

map line - a selection of land appetizers, packaged in modified atmosphere in order to preserve in a perfect way the product's organoleptic properties and flavour.

map line -  a selection of land appetizers, packeged in modified atmosphere in order to preserve in a perfect way the product's organoleptic properties and flavour.

A fancy selection of spreadable paté, ideal for preparation of appetizers - on mini quiches and crutons - combined to land or sea second dishes or to flavour first dishes.

A fancy selection of spreadable paté, ideal for preparation of appetizers - on mini quiches and crutons - combined to land or sea second dishes or to flavour first dishes.

A fancy selection of spreadable paté, ideal for preparation of appetizers - on mini quiches and crutons - combined to land or sea second dishes or to flavour first dishes.

A fancy selection of spreadable paté, ideal for preparation of appetizers - on mini quiches and crutons - combined to land or sea second dishes or to flavour first dishes.

Varzi P.D.O. (or AOP) salami are obtained by following the precise

production disciplinary provided by the Protection

Consortium. Extreme care and attention go into every

phase of the production and curing process.

These salami are voted to quality, starting from the decision

of using for the mixture only the finest pieces like the pork

leg, one of the finest pieces, normally used for the ham.

They differ in terms of weight and ageing time: the “Varzello”

has a weight of 350 grams and a minimum ageing of 30

days.

The fished product is processed within 24 hours of capture. 

Selected, decapitated, manually eviscerated anchovies are pressed in brine for the time required for maturation.

Anchovies are then washed, deprived of their inedible parts (fins, tails) and filleted. 

The product is preserved in sunflower oil or olive oil and packed in jars of 80 gr.

Varzi P.D.O. (or AOP) salami are obtained by following the precise production disciplinary provided by the Protection Consortium. Extreme care and attention go into every phase of the production and curing process.

These salami are voted to quality, starting from the decision of using for the mixture only the finest pieces like the pork leg, one of the finest pieces, normally used for the ham.

They differ in terms of weight and ageing time: the “Sottocrespone” has a weight of 1000 grams and a minimum ageing of 60 days.

The mixture of the “Salametto” is the traditional one used for Vecchio Varzi® Salami but is minced more finely than for the other products. The sweet and delicate taste and the intense aroma together with the smaller size make this one of our most popular products. Mouth-watering and versatile, it is ideal for picnics or a tasty cocktail accompaniment, starter or snack.

In the Bonarda salami, the taste and aspect are enriched by a wine that has always been used in the Oltrepò Pavese farmhouses for the joyful and nice cellar notes it brings

The new “Salame Vecchio Varzi® Bio” (Organic) is born from the opportunity to make this trend meet with the tradition, the competence of the production process and of the people who do it, rewarded by the most important guides, with the “magical” ageing in a valley known for the

microclimate that allows the salami to season perfectly.

This salami is obtained by using only the finest parts of pigs reared by following the organic regulation.

The product is made with anchovies fished in the Mediterranean Sea, subject to processing within 24 hours of capture.

Decapitated, manually eviscerated anchovies are placed in a container with alternate layers of fish and salt. 

Completed the layers, the product is "pressed" with more weight in the first 48 hours.

The first liquid (first 48 hours) is not used.

The following liquid is collected and poured out in the containers of the anchovies (ideal temperature 18-20° C). 

At the end of the maturation process (about 4-5 months), is the last stage of the process: the liquid previously poured out into containers of anchovies, through a hole made in the bottom of the container, is transferred into another container to be filtered and placed in glass bottles. 

The end result is an amber-colored liquid with a strong full-bodied taste.

In the truffle salami, the Vecchio Varzi® rewarded quality meets the scents and taste of the black truffle, celebrating a traditional flavour of the Pavese gastronomy.

The fished product is processed within 24 hours of capture. 

Selected, decapitated, manually eviscerated anchovies are pressed in brine for the time required for maturation.

Anchovies are then washed, deprived of their inedible parts (fins, tails) and filleted. 

The product is preserved in sunflower oil and packed in tins of gr 700.

This salami is produced by using spicy “pimenton” that gives a stronger flavour and a more appetizing taste.​

An unusual tasting salami, made with “Pimiento” or clove pepper, a spice imported in Europe from Jamaica by Cristoforo Colombo. In its peculiar flavour it is possible to find the cinnamon, cloves and nutmeg aromas. Used by the Medici family to flavour the meat for their meals, gives

to this flavoured salami a delicate and tenuous taste.

In the Bonarda salami, the taste and aspect are enriched by a wine that has always been used in the Oltrepò Pavese farmhouses for the joyful and nice cellar notes it brings.

In the Oltrepò Pavese valley the “Langobardic” brought with them the art of storage and meat seasoning and also the spices that are the base of the traditional cured meats products. With this mastery knowledge, shared from generation to generation, we created a salami characterized by a tasty and persistent aroma.

Thanks to the well-used spices, the pigs bred in Italy and to the long seasoning in the well-suited Varzi Valley, this salami is able to commemorate the pleasure of sharing the table and the conviviality, introduced by the Langobardic.

The “Lombata al Pinot” is a Vecchio Varzi® speciality made from pork loin trimmed and then infused for a few days in Oltrepò Pavese white Pinot wine, before being salted, spiced and packed in good-quality natural gut.

The seasoned “Coppa” is a traditional product characterized by unmistakable aromas and perfumes, given by a slow and masterly seasoning. It stands out for the bright red colour with white-pink stripes and the delicate and soft aroma.

Vecchio Varzi® “Guanciale Pepato”, made from heavy Italian pigs, is carefully selected and is characterized by a streaking of lean meat. After being placed in salt for a few days is then covered with aromatic pepper and seasoned for over a month. Before being sold the “guanciale” is

carefully brushed to remove the pepper in excess so that it becomes sweet and enjoyable.

Vecchio Varzi® “Pancetta tesa al ginepro” is made from the belly of heavy Italian pigs and the cut is carefully selected not from the abdomen but from the side, which offers far more linear streaking and more visible lean meat. Placed in salt for a few days, it is covered with juniper berries, pepper

and bay leaves.

 The “Pancetta arrotolata” is a typical cured meat of the Italian tradition. It is a product intended for experts in which the preparation and the choice of the ingredients are fundamental. The “Pancetta Arrotolata Vecchio Varzi®” is very peculiar: the big percentage of fat gives a delicate

flavour, a nice sweet and slightly spiced taste, that evokes the aromas of the past

Vecchio Varzi® “Lardo di Spallone” is much sought after for its dark streaking, achieved by taking the cut from the uppermost and choicest part of the shoulder. This area contains little water, resulting in a product that conserves its natural flavour with no need for large amount of

added spices. Its sweet taste stems from the small flow of haemoglobin to this area, which also gives it a pinker colour than less priced products.

Valio hard cheeses have been developed through the synergy between the best Italian know-how and the love and care of Estonian cheesemakers. We respect the slow ripening tradition in the ideal maturing conditions of Valio’s Võru cheese factory. Valio Gran Regale and Valio Forte hard cheeses are exclusive Italian-style Estonian cheeses, produced by the purest, highest quality milk from the pristine South Estonian farms. The majority of the production process is done by hand, in our Italian-heritage production plant.

Gran Regale – the result of our passion for Italian-type hard cheese: white grainy structure, vibrant flavor, mildly pungent smell.

Forte – our historical signature: yellow grainy structure, intense flavor, sharper smell.

Exceptional cheese, exceptional taste!

Lacey Swiss is an airy, lacy structure, a slightly sweet and bitter Swiss Emmenthaler-type cheese. In addition to its idiosyncratic taste, it is also characterised by a lower fat and salt content than in ordinary cheese, which makes it perfect choice for a healthy lifestyle. Lacey Swiss FIT suits well as a protein rich snack before and after training as well as for sandwiches and cooking.

CHICKPEA HUMMUS
An international spread that has had a place in Italian kitchens for years now, hummus is Ideal when served on toasted bread or as an alternative to a more traditional olive oil dip.

Tradition, flavour, and wellbeing: these are the essential ingredients of MY SOIA Sauces, perfect for Combining with all types of pasta.
What’s the best way to start lunch or dinner? With our antipasti:

.

RICE BALLS WITH VEGETARIAN BOLOGNESE SAUCE
This traditional Sicilian recipe has had a
vegan makeover; ideal when served with
a pepper sauce.