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Rougié duck foie gras offers a rich, buttery texture and deep, savory flavor.
Torchon Duck Foie Gras
577197 | 6/8.8 oz
Duck Rillettes Pâté
577185 |4/35.2 oz
Deveined Duck Foie Gras
577187 |6/17.6 oz
Sliced Foie Gras 40-60 g
577189 | 4/2.2 lb 20 slices
Terrine Duck Foie Gras
577186 |4/35.2 oz
Sliced Foie Gras 60-80 g
577190 | 4/2.2 lb 15 slices
The Si Invernizzi dairy company has maintained a constant attention to artisanal quality even within an industrial production process. Innovation and technological experimentation on one hand, the pursuit of taste and respect for the ancient art of cheesemaking on the other: a combination that has given life to a wide range of high quality Italian blue cheeses including Sant’Ambrogio, with a characteristic spicy saffron flavor.
The creamery is based on the model of the original cheese-making process of milk thanks to the technique of the 700-liter hemispherical tanks, an ancient method that helps to produce cheese with a harmonious and rich taste.
Taleggio DOP
231056 | 1/5 lb avg
• Texture: softer under the rind, friable toward its center.
• Flavor: soft and sweet, slightly sour, sometimes with a truffle aftertaste.
Fontal Cheese (Italian Fontina)
227840 | 2/6.6 lb avg
• Texture: soft, elastic
• Flavor: sweet, nutty, with hints of tang
Creamy Dolce Gorgonzola DOP
228201 | 4/8.82 oz
• Texture: soft, creamy
• Flavor: distinctive flavor, slightly spicy the mild type, stronger flavor, spicy type whose paste is more herbaceous
TECHNICAL FLOURS FOR PIZZERIA
Petra technical flours for pizzerias are rigorously ground in cast iron cylinders with a continuous improvement process , which takes into account the technological progress of modern pizzeria laboratories and guarantees the maximum stability , technically possible, of the performance in the doughs in different temperature and humidity conditions
STONE GROUND (ASM)
Stone-ground Petra is born from a process that combines stone millstones and metal rollers (Augmented Stone Milling) in an exclusive process developed by Molino Quaglia to combine in a single ingredient the aroma, taste and nutrients of the complete flours of the past with the ease of use and stability of the performance of modern flours.
PETRA HP (WITH SPROUTED CEREALS)
The Petra HP flour range is the result of a five-year experimentation on the assisted sprouting of cereals and seeds, with a very high food safety process exclusive in Italy and Europe. HP stands for High Performance, because the presence of sprouted parts enhances the behavior of the flour during the maturation and leavening of the dough and generates unmistakable sensory and structural characteristics in baked products.
Wheat flour type “0”
PETRA 5078
669430 | 28 lb
Blend of soft wheat flour with the addition of soy flour and wholemeal spelt flour and toasted bran .
Suitable for: plate pizza, pizza in a shovel, pan pizza, focaccia.
Soft wheat flour type “0”
PETRA 5063
669442 | 28 lb
The pizza flour preferred by Neapolitan pizza makers who perpetuate their tradition, chosen for its stability in different climate conditions and for its extraordinary adaptability to different types of dough, from classic to more innovative ones.
Soft wheat flour type “0” PETRA 5037
669434 | 28 lb
The pizza flour preferred by pizza chefs who prefer long leavening times , chosen for its stability in different climatic conditions and for its extraordinary adaptability to different types of dough, from the classic to the most innovative.
Soft wheat “whole grain” type
PETRA 9 HP
669440 | 28 lb
High protein quality that guarantees a high degree of extensibility, naturally and without additives. Augmented Stone Milling. Stone Ground
Soft wheat, type “1”
PETRA 0102 HP
669432 | 28 lb
Controlled sprouting allows Petra 0102 HP to express the best friability in leavened products .
"The story of this butter begins with the selection of milk from which the cream is derived. It is collected from a single stable of our eco-sustainable farm, where the animals are fed exclusively with hay. The white color and characteristics of the selected cream come from this diet, more than from the breed of the cows, of high genealogy.
The percentage of fat in Superior Butter Brazzale is 84%, compared to an average of 82%.
This simple number tells a lot: it speaks of its closed supply chain, the speed with which the cream is separated by centrifuge, its sweetness and softness, the irresistible aromas, and its remarkable workability in pastry, ice cream, and raw uses.
Lacey Swiss Loaf
224353 | 3/5 lb
4x6 Swiss Loaf
231260 | 13-14 lb avg
4x4 Swiss Loaf
230960 | 7-7.5 lb avg
P R O D U C E
