Green Peppers Del Piquillo
After a careful selection of the best Piquillo peppers, they are roasted, peeled and processed in the traditional way, without using water during the whole process. In this way, the flavours are kept intact, its texture and aroma. Piquillo de Lodosa Pepper Designation of Origin.
10 Items
Data sheet
- APPELLATION
- Piquillo de Lodosa
- Country
- Italy
- Weight Kilo
- 0.2
chat
Comments (0)
Similar products
Artichoke hearts in extra virgin olive oil.
The artichoke hearts are marinated in extra virgin olive oil, with garlic, peppers and parsley.
A real treat!
Ham flutes with duck foie gras, MASSE
Fluteaux de jambon are thin slices of rolled ham with a block of duck foie gras in the middle, coated in a fine jelly.
Confit of duck from the perigord 4/5 legs, MASSE
The quality of the ducks and the duck fat guarantee a firm and melting meat. 4/5 legs of confit.
Périgueux truffle sauce, MASSE
A sauce made from a reduction of white wine, butter and small pieces of black truffle for a refined seasoning of your dishes!
DUCK CONFIT GESIER, MASSE
These delicious duck gizzards are slowly candied in duck fat. The gizzards can be sliced and heated in a pan with a little duck fat.
They can be eaten as a salad.
Confit of duck from the perigord, MASSE
The quality of the ducks and the duck fat guarantee a firm and melting meat. 2 legs of confit.
After a careful selection of the best Piquillo peppers, they are roasted, peeled and processed in the traditional way, without using water during the whole process. In this way, the flavours are kept intact, its texture and aroma. Piquillo de Lodosa Pepper Designation of Origin.
