Flour and Rice Pasta Salami Gluten and free cold pork meat Fish Fruits Water and.. .............................................................................................3 Tomato Cheese Pasta and Rice ...................................................................................4 Salami and cold pork meat Flour Oil Vegetables Fish Gluten free
...................................
15
........................................................................................
24
Sauces Fruits and.. ........................................................................................ 28 Cheese Ice-cream Tomato Flour
........................................................................................
49
Frost Oil Glutentidbits free ........................................................................................ 54 Vegetables Fruits and.. ........................................................................................ 56 Specialty Sauces Tomato Ice-cream Oil Vegetables Frost tidbits Sauces Specialty Ice-cream Frost tidbits Specialty
Tipico It declares that the products that it commercializes do not contain any trace of Bisphenol A.
Art. .000001
“Still” Water wrapped 1L
Low in mineral content water in paper packaging. The “Castello” low in mineral content water belongs to the group of the bicarbonate-alkaline waters. It is palatable and very digestible; it is perfect for the everyday’s wellbeing.
Art. .000002
°C Ambient
“Sparkling” Water wrapped 1L
Low in mineral content water in paper packaging. The “Castello” low in mineral content water belongs to the group of the bicarbonate-alkaline waters. It is palatable and very digestible; it is perfect for the everyday's wellbeing.
Art. .000003
°C Ambient
“Sparkling” Water 0,500L °C Ambient Low in mineral content water The “Castello” low in mineral content water belongs to the group of the bicarbonate-alkaline waters. It is palatable and very digestible; it is perfect for the everyday's wellbeing.
Art. .000004
“Still” Water 0,500L
Low in mineral content water The “Castello” low in mineral content water belongs to the group of the bicarbonate-alkaline waters. It is palatable and very digestible; it is perfect for the everyday's wellbeing.
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
3
°C Ambient
Art. .001001 (conf. 1X1 kg)
.001002
Agnoli of meat Mantovani “i fatti a mano” Line Gourmet ; Agnoli of meat “mantovani” handmade. Pasta filled with meat.
+4° c.
(conf. 1X2 kg)
Art. .001003 (conf. 1X1 kg)
.001004
(conf. 1X2 kg)
Art. .001005
(conf. 1X1 kg)
.001006 (conf. 1X2 kg)
Art. .001007
(conf. 1X1 kg)
.001008 (conf. 1X2 kg)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Tortellini di Valeggio “i fatti a mano” Line Gourmet ; Agnoli of meat handmade. Pasta filled with meat.
+4° c.
Casoncelli “i fatti a mano” Line Gourmet ; Agnoli of meat handmade. Pasta filled with meat.
+4° c.
Tortelli with Pumpkin “i fatti a mano” Line Gourmet ; Tortelli with pumpkin “mantovani” handmade. Pasta filled with pumpkin.
4
+4° c.
Art. .001009 (conf. 1X500 gr)
.001010 (conf. 1X1 kg)
Maccheroni Line Gourmet ; Freshly made Egg Pasta bronzedrawn.
+4° c.
.001011 (conf. 1X2 kg)
Art. .001012 (conf. 1X500 gr)
.001013 (conf. 1X1 kg)
Spaghetti Line Gourmet ; Freshly made Egg Pasta bronzedrawn.
+4° c.
.001014
(conf. 1X2 kg)
Art. .001015 (conf. 1X500 gr)
.001016 (conf. 1X1 kg)
Tagliatelle larghe Line Gourmet ; Freshly made Egg Pasta bronzedrawn.
+4° c.
.001017 (conf. 1X2 kg)
Art. .001018 (conf. 1X500 gr)
.001019 (conf. 1X1 kg)
Tagliatelle Line Gourmet ; Freshly made Egg Pasta bronzedrawn.
.001020 (conf. 1X2 kg)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
5
+4° c.
Art. .001021 (conf. 1X500 gr)
.001022 (conf. 1X1 kg)
Tagliolini Line Gourmet ; Freshly made Egg Pasta bronzedrawn.
+4° c.
.001023 (conf. 1X2 kg)
Art. .001024
(conf. 1X500 gr)
.001025 (conf. 1X1 kg)
Fusilli Line Gourmet ; Freshly made Egg Pasta bronzedrawn.
+4° c.
.001026 (conf. 1X2 kg)
Art. .001027 (conf. 1X500 gr)
.001028 (conf. 1X1 kg)
Pipe Line Gourmet ; Freshly made Egg Pasta bronzedrawn.
+4° c.
.001029
(conf. 1X2 kg)
Art. .001030
(conf. 1X500 gr)
.001031 (conf. 1X1 kg)
Sedanini Line Gourmet ; Freshly made Egg Pasta bronzedrawn.
.001032 (conf. 1X2 kg)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
6
+4° c.
Art. .001033
(conf. 1X500 gr)
.001034 (conf. 1X1 kg)
Bigoli Line Gourmet ;; Freshly made Egg Pasta bronzedrawn.
+4° c.
.001035 (conf. 1X2 kg)
Art. .001036 (conf. 1X500 gr)
.001037 (conf. 1X1 kg)
Ruote Line Gourmet ; Freshly made Egg Pasta bronzedrawn.
+4° c.
.001038 (conf. 1X2 kg)
Art. .001039 (conf. 1X500 gr)
.001040 (conf. 1X1 kg)
Potato dumplings Line Gourmet ; Potato dumplings, with pumpkin or spinach
+4° c.
.001041 (conf. 1X2 kg)
Art. .001042
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Stuffed Ravioli Line Gourmet ; Stuffed Egg pastry: Ricotta (soft white unsalted cheese) and:Spinach; Mushrooms; Asparagus; Potatoes; “Pesto Genovese” sauce; Aubergines; Walnuts; Red Radicchio (chicory); garden rocket; Artichoke; “Cacio” (cheese); Basil; Zucchini and bacon; Red Radicchio and “Stracchino” (mild soft Italian Cheese) and zucchini; Courgette flowers and “gorgonzola” (cheese).
7
+4° c.
Art.
Special Ravioli Line Gourmet ; Stuffed Egg pastry. Ricotta (soft white unsalted cheese) and: “Asiago” and peppers; Pears and cheese; “Gorgonzola”(cheese) and walnuts; Radicchio(chicory) and “gorgonzola”(cheese); Praga(ham) and Asparagus; Truffle; Salmon; Shrimps; Sea bass; Perch and raisin; Hare and truffle; Duck; Pheasant.
.001043
+4° c.
Dried Pasta Art. .001123
Art. .001124
Art. .001125
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Ricciarelle “ORGANIC” ° c. ambient
Line Gourmet ; – Khorasan Kamut
Nidi “ORGANIC” ° c. ambient
Line Gourmet ; – Khorasan Kamut – “dicoccum” emmer
Spaghetti “ORGANIC” ° c. ambient
Line Gourmet ; – Khorasan Kamut – “dicoccum” emmer – Durum wheat
8
Art. .001126
Art. .001127
Art. .001128
Art. .001129
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Linguine “ORGANIC” ° c. ambient
Line Gourmet ; – Khorasan Kamut – Durum wheat
Chiocciole “ORGANIC” ° c. ambient
Line Gourmet ; – “dicoccum” emmer – Durum wheat
Ritorti “ORGANIC” ° c. ambient
Line Gourmet ; – “dicoccum” emmer – Equiseto durum wheat-based
Bersaglieri “Maccheroni” “ORGANIC” ° c. ambient
Line Gourmet ; – Khorasan Kamut – rye – with a small contents of carbohydrates
9
Art. .001130
Art. .001131 .001132
Art. .001133
Art. .001134
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Maccheroncini “ORGANIC” ° c. ambient
Line Gourmet ; – Khorasan Kamut – Emmer – Barley – Durum wheat – Without gluten
Margherite “Ruote” “ORGANIC” Line Gourmet ; – Khorasan Kamut – with sativa hemp, durum wheat-based
° c. ambient
Fiori “ORGANIC” Line Gourmet ; – Khorasan Kamut – rye – Without gluten – with sativa hemp, durum wheat-based – with a small contents of carbohydrates
° c. ambient
Penne “ORGANIC” ° c. ambient
Line Gourmet ; – Khorasan Kamut – Emmer – Durum wheat – Without gluten
10
Art. .001135
Art. .001136
Art. .001137
Art. .001138
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Fusilli “ORGANIC” ° c. ambient
Line Gourmet ; – Khorasan Kamut – dicoccum emmer – rye – Hemp – Durum wheat – Without gluten
Gnocchetti “ORGANIC” ° c. ambient
Line Gourmet ; – Khorasan Kamut
Coquillettes “ORGANIC” ° c. ambient
Line Gourmet ; – Khorasan Kamut – Durum wheat – Without gluten
Filini “ORGANIC” ° c. ambient
Line Gourmet ; – Khorasan Kamut – dicoccum emmer – rye – Durum wheat
11
Art. .001139
Art. .001140
Art. .001141 .001142
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Ditalini “ORGANIC” ° c. ambient
Line Gourmet ; – Khorasan Kamut – dicoccum emmer
Stelline “ORGANIC” ° c. ambient
Line Gourmet ; – Khorasan Kamut – Hemp – Durum wheat
Semini “ORGANIC” ° c. ambient
Line Gourmet ; – dicoccum emmer – Durum wheat
12
Art. .001143
(conf. 1X1 kg)
.001149 (conf. 1X5 kg)
Art. .001144 (conf. 1X1 kg)
Art. .001145
(conf. 1X1kg)
Art. .001146 (conf. 1X1kg)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Rice “VIALONE NANO” 100% ° c. ambient
Line Gourmet ; Rice “Vialone nano” paper-bag. Rice 100%
Rice “CARNAROLI” 100% Line Gourmet ; Rice “Carnaroli” vacuum-packed in a case. Rice 100%
° c. ambient
Rice “VIALONE NANO” 100% Line Gourmet ; Rice “Vialone nano” vacuum-packed in a case. Rice 100%
° c. ambient
Rice “ARBORIO” 100% Line Gourmet ; Rice “Arborio” vacuum-packed in a case. Rice 100%
13
° c. ambient
Art. .001147 (conf. 1X1 kg)
Art. .001148
(conf. 1X1 kg)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Rice “CARNAROLI” ORGANIC 100% Line Gourmet ; Rice “Carnaroli” coming from Organic Farming . Rice 100% Organic.
° c. ambient
Rice “VIALONE NANO” ORGANIC 100% Line Gourmet ; Rice “Vialone nano” coming from Organic Farming . Rice 100% Organic.
14
° c. ambient
Art.
“ORGANIC”PARMA ham boneless sharp cut (pear shape)
.002026
(conf. 1X7+ kg)
Art. .002064 (conf. 1X5 kg)
Art. .002065 (conf. 1X5 kg)
Art. .002066 (conf. 1X5 kg)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Line Gourmet ; Organic Parma ham, boneless sharp cut (pear shape).
MAX +4° c.
Mortadella Classica Line Gourmet ; Selected meat; it is cooked and stuffed into a natural bladder of bovine which is hand-tied.
MAX +4° c.
Mortadella with Pistachio Line Gourmet ; Selected meat with the addition of pistachio; it is cooked and stuffed into a natural bladder of bovine which is hand-tied.
MAX +4° c.
Mortadella with Truffle Line Gourmet ; Selected meat with the addition of Truffle “scorzone estivo”; it is cooked and stuffed into a natural bladder of bovine which is hand-tied.
15
MAX +4° c.
Art. .002036 (conf. 1X3,8 kg)
Art. .002034
(conf. 1X4+ kg)
Art. .002049 (conf. 1X1 kg)
Art. .002051 (conf. 1X2 kg)
.002052 (conf. 1X2 kg)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Matured ham “Fiocco” Line Gourmet; Matured ham “Fiocco” which is handtied.
MAX +4° c.
Culatello tradizione MAX +4° c.
Line Gourmet; Parma Culatello selection.
Salame “Felino” Line Gourmet; Thanks to its rich and aromatic taste, it preserves the genuine taste of the ancient producing, which has been transmitted by the best grocers of Emilia Romagna region.
MAX +4° c.
Coppa of Parma Line Gourmet; The Coppa of Parma is well-known for its sweetness and it is carefully prepared using the best Italian meat cuts. It is still worked in an handcrafted way in order to offer a very good product to the consumer.
16
MAX +4° c.
Art. .002124 (conf. 1X15 kg)
.002125 (conf. 1X8 kg)
Art. .002067 (conf. 1X9 kg)
Art. .002068
(conf. 1X4 kg)
.002069
(conf. 1X1 kg)
Art. .002070
(conf. 1X400 g)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Coscia Ora Riserva Line Gourmet ; It is prepared with the better Italian pork meats, it is trimmed with the knife in a shield; after the pickle it is smoked with wood of beech and juniper. It is matured for at least 1 year.
MAX +4° c.
Speck Trentino Riserva Roen whole Line Gourmet ; It is prepared with the better Italian pork meats, it is trimmed with the knife in a shield; after the pickle it is smoked with wood of beech and juniper. It is matured for at least 1 year.
MAX +4° c.
Speck Trentino selection Line Gourmet ; It is prepared with medium sized legs, it is trimmed with the knife; after the pickle it is smoked with wood of beech and spices. It is matured for at least 5/6 months.
MAX +4° c.
Speck Trentino Imperial selection Line Gourmet ; It is prepared with the rump of lean leg, it is trimmed with the knife; after the pickle it is smoked with wood of beech and spices. It is matured for at least 2/3 months.
17
MAX +4° c.
Art. .002071 (conf. 1X400 g)
Art. .002072
(conf. 1X400 g)
Art. .002126 (conf. 1X4kg)
Art. .002073 (conf. 1X200 g)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Speck Trentino Cuore selection Line Gourmet ; It is prepared with trimmed rump in order to give the rounded shape; after the pickle it is smoked with wood of beech and spices. It is matured for at least 2/3 months.
MAX +4° c.
Speck Trentino la Noce selection Line Gourmet ; It is prepared with the best end of the legs with the classic pear shape; after the pickle it is smoked with wood of beech and spices. It is matured for at least 2/3 months.
MAX +4° c.
Speck Trentino la Noce selection Line Gourmet ; It is prepared with the Back of the pork; after the pickle it is smoked with wood of beech and spices. It is matured for at least 2/3 months.
MAX +4° c.
Mortandella riserva Roen Line Gourmet ; Shoulder, bacon and “Coppa” are mixed and spiced. They're smoked and then they're put for the refinement for 30 days. Slow food Presidia product.
18
MAX +4° c.
Art. .002074 (conf. 1X200 g)
Art. .002075
(conf. 1X200 g)
Art. .002076
(conf. 1X200 g)
Art. .002077
(conf. 1X200 g)
.002078
(conf. 1X200 g)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Luganega Trentina Line Gourmet ; The mixture is bagged in the gut and it is hand-tied in groups of 4 “salamini” that weight about 275g each, The aim is to create a chain that is hanged for the maturing (60/70 days). Slow food Presidia product.
MAX +4° c.
Smoked Fillet Riserva Roen Line Gourmet ; Pork Fillet, after the salting and the smoking it remains in maturing for 30 days.
MAX +4° c.
Smoked Fillet Riserva Roen Line Gourmet ; Pork Fillet, after the salting and the light smoking it is ready to be tasted.
MAX +4° c.
Smoked bacon Line Gourmet ; Bacon with rind, every two days it is turned over in the pickle by hand for at least 15 days; then it is smoked with wood of beech and juniper. * The maturing lasts 30 days.
19
MAX +4° c.
Art. .002079 (conf. 1X300 g)
Art. .002080 (conf. 1X300 g)
Art. .002081
(conf. 1X200 g)
Art. .002082
(conf. 1X200 g)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Lardo di Smarano with herbs Line Gourmet ; “Spallotto” with rind, it ripens under salt and matures (110/130 days) with spices and aromatic herbs coming from the mountains.
MAX +4° c.
Lardo di Smarano al Groppello Line Gourmet ; “Spallotto” with rind, it is improved in the “Groppello” wine, autochthonous vine of the Val di Non (maturing 140/160 days).
MAX +4° c.
Guanciale with black pepper Line Gourmet ; Cheek lard with rind, it is totally covered with the salt for 40 days; It is washed and immediately rolled up in a lot of milled black pepper. It matures for 60/70 days.
MAX +4° c.
Smoked Guanciale Line Gourmet ; Cheek lard with rind; after a moderate salting it is smoked with woods of beech and juniper.
20
MAX +4° c.
Art. .002083 (conf. 1X400 g)
Art. .002084 (conf. 1X400 g) into slices
.002085
Smoked cooked ham Line Gourmet ; Leg with rind, it stands for 20 days in an infusion with juniper berries, rosemary and spices. After a slow steam cooking at low temperatures, it is smoked with wood of beech and juniper.
MAX +4° c.
“Carne salada” Trentina Line Gourmet ; Rump of tender beef, put in the pickle (with spices and wine) for 30 days.
MAX +4° c.
(conf. 1X400 g) entire
Art. .002086 (conf. 1X200 g)
Art. .002087
(conf. 1X200 g)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Smoked Beef Line Gourmet ; Leg of tender beef, put in infusion in order to marinade with aromatic herbs for 20 days. It is smoked.
MAX +4° c.
Slinzega di Montagna Riserva Roen Line Gourmet ; Smoked Leg of tender beef, it matures for 40 days.
21
MAX +4° c.
Art. .002088 (conf. 1X2 kg)
Art. .002089 (conf. 1X200 g)
Art. .002090 (conf. 1X200 g)
Art. .002091 (conf. 1X200 g)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Bresaola di Montagna Line Gourmet ; Leg of tender beef, it is spiced with salt and spices. It matures for 60/80 days.
MAX +4° c.
Coppa di testa of Veal Line Gourmet ; Cold pork meat prepared with meat of veal (a part of the head) cooked and put into a gut.
MAX +4° c.
Goccia reale of Venison Line Gourmet ; Cold pork meat prepared with meat of venison and pork.
MAX +4° c.
Small salami of Venison R Roen Line Gourmet ; Salami prepared with meat of Venison and pork. *improved with green pepper.
22
MAX +4° c.
Art. .002092 (conf. 1X200 g)
Art. .002093 (conf. 1X200 g)
.002094
(conf. 1X200 g)
Art. .002095 .002096 (conf. 1X200 g)
Art. .002097 (conf. 1X200 g)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Ham of Venison MAX +4° c.
Line Gourmet ; Leg of venison.
Small salami of Boar R roen Line Gourmet ; Cold pork meat prepared with meat of boar. *improved with white pepper.
MAX +4° c.
Small salami of roe deer R Roen Line Gourmet ; Cold pork meat prepared with meat of roe deer and pork. *improved with green pepper.
MAX +4° c.
Lucaniche of Ass Line Gourmet ; Cold pork meat prepared with meat of Ass and pork.
23
MAX +4° c.
Art. .003001 (conf. 1X200-300 g)
.003002
(conf. 1X600-1100 g)
Art. .003003 (conf. 1X150 g)
.003004
(conf. 1X600-1200 g)
Art. .003005 (conf. 1X500 g)
Art. .003006
(conf. 1X300 g)
.003007
(conf. 1X1000 g)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Smoked trout slice Line Gourmet ; Fillets of trout which are smoked with the classical method: using the sawdust coming from the high mountain wood (local beech of the Trentino Alto Adige region).
MAX +4° c.
Smoked trout pre-sliced Line Gourmet ; Fillets of trout which are smoked with the classical method: using the sawdust coming from the high mountain wood (local beech of the Trentino Alto Adige region).
MAX +4° c.
Scraps of smoked trout Line Gourmet ; Fillets of trout scraps which are smoked with the classical method: using the sawdust coming from the high mountain wood (local beech of the Trentino Alto Adige region).
MAX +4° c.
Marinated trout vase Line Gourmet ; For the marinade the manufacturer uses the products of the area (vinegar and white wine) added to the salt and to the cane sugar.
24
MAX +4° c.
Art. .003008 (conf. 1X200 g)
.003009 (conf. 1X500 g)
Art. .003010
(conf. 1X80 g)
.003011
(conf. 1X240 g)
Art. .003012
(conf. 1X300-600 g)
Art. .003013 (conf. 1X30 g)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Trout Tartare refined with the honey Line Gourmet ; After the smoking of the trout, this one is refined with the mountain honey and the extra virgin olive oil.
MAX +4° c.
Trout eggs vase Line Gourmet ; The trout eggs are stored in glass vases. Before they are worked with the salt and the cane sugar.
MAX +4° c.
Marmorata and smoked trout slice Line Gourmet ; Fillets of trout which are smoked with the classical method: using the sawdust coming from the high mountain wood (local beech of the Trentino Alto Adige region).
MAX +4° c.
Grated Roe of trout vase Line Gourmet ; The ovarian bags of the trouts are cleaned and pickled during some days; later they're washed and dried. The eggs are minced.
25
MAX +4° c.
Art. .003014 (conf. 1X200-400 g)
.003015
(conf. 1X500-900 g)
Art. .003016 (conf. 1X150 g)
.003017 (conf. 1X500-900 g)
Art. .003018 (conf. 10X800-1200 g)
.003019 (conf. 2X180-220 g)
Art. .003020 (conf. 1X300 g)
.003021 (conf. 1X1000 g)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Smoked alpine char slice Line Gourmet ; Fillets of char which are smoked with the classical method: using the sawdust coming from the high mountain wood (local beech of the Trentino Alto Adige region).
MAX +4° c.
Smoked alpine char pre-sliced Line Gourmet ; Fillets of char which are smoked with the classical method: using the sawdust coming from the high mountain wood (local beech of the Trentino Alto Adige region).
MAX +4° c.
Marinated alpine char fillets Line Gourmet ; For the marinade the manufacturer uses the products of the area (vinegar and white wine) added to the salt and to the cane sugar.
MAX +4° c.
Marinated alpine char morsels vase Line Gourmet ; For the marinade the manufacturer uses the products of the area (vinegar and white wine) added to the salt and to the cane sugar.
26
MAX +4° c.
Art. .003022
(conf. 1X200-400 g)
Art. .003028
Art. .003029
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Smoked lake whitefish slice Line Gourmet ; Fillets of lake whitefish which are smoked with the classical method: using the sawdust coming from the high mountain wood (local beech of the Trentino Alto Adige region).
MAX +4° c.
Anchovies fillets Ambient °c.
Line Gourmet ; Anchovies coming from the Cantabrico sea; worked in Italy “Palermo”.
VENTRESCA Tuna Ambient °c.
Line Gourmet ; Tuna fillet, in oil or natural.
27
Art. 004166 (conf. 25X10 gr) .004167 (conf. 50X10 gr)
Art. .004170 (conf. 2x125 gr) .004171 (conf. 1x250 gr)
Art. .004168 (conf. 5x50 gr) .004169 (conf. 10x50 gr)
Art. .004172 (conf. 1x500 gr)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Perline di Mozzarella di Bufala Ciuffo
Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE. Raw buffalo milk, natural serum, salt and rennet. Origin: Campania region, Italy.
MAX +4° c.
Mozzarella di Bufala Ciuffo Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE. Raw buffalo milk, natural serum, salt and rennet. Origin: Campania region, Italy.
MAX +4° c
Boccone di Bufala Ciuffo Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE. Raw buffalo milk, natural serum, salt and rennet. Origin: Campania region, Italy.
MAX +4° c
Mozzarella di Bufala "Aversana”
Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE. Raw buffalo milk, natural serum, salt and rennet. Origin: Campania region, Italy.
28
MAX +4° c
Art. .004173 (conf. 1X1000 gr)
Art. .004138 (conf. 1x250 gr) .004139 ( conf. 1x250 gr) .004140 (conf. 1X250 gr) .004141 (conf. 1X250 gr)
Art. .004142 (conf. 1x250 gr) .004143 ( conf. 1x500 gr) .004144 (conf. 1X1000 gr) .004145 (conf. 1X2000 gr) .004007 Art. .004146 (conf. 1x250 gr) .004147 ( conf. 1x1000 gr)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Mozzarella di Bufala Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE. Raw buffalo milk, natural serum, salt and rennet. Origin: Campania region, Italy.o.
MAX +4° c.
Primo sale with seasoning Line Gourmet ; Cheese made with Buffalo milk, natural serum, salt and rennet. Origin: Campania region, Italy. Flavours: White, Chili pepper, olives or chives.
MAX +4° c.
Treccia di Mozzarella di Bufala
Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE. Raw buffalo milk, natural serum, salt and rennet. Origin: Campania region, Italy.
MAX +4° c.
Buffalo fresh Ricotta Line Gourmet ; Light cheese produced in an handcrafted way, with fresh milk and salt; seen the fact that it doesn't contain the rennet it 's suitable for vegetarian people.
29
MAX +4° c.
Art. .004164 (conf. 5X50 gr)
.004165
(conf. 10X50 gr)
Art. .004163 (conf. 1X250 gr)
Art. .004160 (conf. 1X1500 gr) .004161 (conf. 1X1500 gr)
Art. .004162 (conf. 1X1500 gr)
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Buffalo Nodini Line Gourmet ; Light cheese produced in an handcrafted way, with fresh milk and salt; it is matured and you can have the white one or the smoked one. Origin: Campania region, Italy.
MAX +4° c.
Buffalo Scamorza Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE. Buffalo milk, natural serum, salt and rennet. Origin: Campania region, Italy.
MAX +4° c.
Fresh or matured Buffalo Caciocavallo Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE. Buffalo milk, natural serum, salt and rennet. Origin: Campania region, Italy.
MAX +4° c.
Smoked Buffalo Caciocavallo
Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE. Buffalo milk, natural serum, salt and rennet. Origin: Campania region, Italy.
30
MAX +4° c
Art.
Smoked Buffalo products
.004148 Line Gourmet ; Mozzarelle, trecce, scamorza and smoked ricotta. Origin: Campania region, Italy.
Art. .004174 (conf. 2x125 gr) .004175 (conf. 4x125 gr)
Art. .004176 (conf. 2x125gr) .004177 ( conf. 4x125 gr)
Art. .004178 (conf. 1x250 gr) .004179 (conf. 2x250 gr)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
MAX +4° c
Cow milk Fior di latte
Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE. Whole cow milk, salt and rennet. Origin: Puglia region, Italy.
MAX +4° c
Cow milk Burratina
Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE WITH A HEART OF CREAM AND FILAMENTS OF MOZZARELLA. Origin: Puglia region, Italy.
MAX +4° c
Cow milk Burrata
Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE WITH A HEART OF CREAM AND FILAMENTS OF MOZZARELLA. Origin: Puglia region, Italy.
31
MAX +4° c
Art. .004180 (conf. 1x250 gr) .004181 (conf. 1x250 gr)
Art. .004182 (conf.5X50 gr) .004183 (conf. 10x50 gr)
Art. .004184 (conf. 1x250 gr)
Art. .004185 (conf. 1x500 gr)
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Cow milk Burrata with Gorgonzola or Truffle Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE WITH A HEART OF CREAM AND FILAMENTS OF MOZZARELLA. With Gorgonzola cheese or with Truffle. Origin: Puglia region, Italy.
MAX +4° c
Cow milk Nodino
Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE. Buffalo milk, natural serum, salt and rennet. Origin: Puglia region, Italy.
MAX +4° c
STRACCIATELLA
Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE WITH A HEART OF CREAM AND FILAMENTS OF MOZZARELLA. Origin: Puglia region, Italy.
MAX +4° c
Cow milk Ricotta GIUNCATA Line Gourmet ; The Ricotta is put in a box of “GIUNCO” that is the typical shape of the product. Origin: Puglia region, Italy.
32
MAX +4° c
Art. .004186 (conf. 1x250 gr)
Art.
Cow milk TRECCIA
Line Gourmet ; Cheese with a compact texture. Whole cow milk, salt and rennet. Origin: Puglia region, Italy.
Smoked Spizzico
.004187 Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE. Whole cow milk, salt and rennet. The smoking is made with wood shavings. Origin: Puglia region, Italy.
Art.
Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE. Whole cow milk, salt and rennet. The smoking is made with wood shavings. Origin: Puglia region, Italy.
Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE. Whole cow milk, salt and rennet. Origin: Puglia region, Italy.
www.tipicoit.com – e-Mail: info@tipicoit.com
MAX +4° c
White Scamorza
.004189
Tipico It s.r.l.
MAX +4° c
Smoked Scamorza
.004188
Art.
MAX +4° c
33
MAX +4° c
Art. .004190 (conf. 1x500 gr)
Art. .004192 (conf. 1x12 kg) .004193 (conf. slices)
Art. .004194 (conf. 1x12 kg) .004195 (conf. slices) .004196 (conf. 1X2,2 kg)
Art. .004197 (conf. 1x12 kg) .004198 (conf. slices) .004199 (conf. 1X2,2 kg)
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Flavoured Stracciatella
Line Gourmet ; FRESH CHEESE WITH A SMOOTH TEXTURE WITH A HEART OF CREAM AND FILAMENTS OF MOZZARELLA. Origin: Puglia region, Italy.
MAX +4° c
PANNERONE di MILANO Line Gourmet ; It is a fat cheese with a row texture, made with whole cow milk The salting ia absent, there is marked use of the rennet; the maturation temperature is high. Origin: Lombardia region, Italy
MAX +4° c
Spicy Gorgonzola Line Gourmet ; BLUE CHEESE WITH A TENDER TEXTURE. It is produced with pasteurised whole milk. Its strong flavour is determined by the long maturing of the cheese. Origin: Lombardia region, Italy
MAX +4° c
Sweet Gorgonzola Line Gourmet ; BLUE CHEESE WITH A TENDER TEXTURE. It is produced with pasteurised whole milk. Origin: Lombardia region, Italy
34
MAX +4° c
Art. .004049 (conf. 1x120 gr) .004050 (conf. 1x250 gr) .004051 (conf. 1x1000 gr)
Art. .004191 (conf. 1x2500 gr)
Art. .004052 (conf. 1X300 gr)
Art. .004053 (conf. 1x250 gr) .004054
(conf. 1x1000 gr)
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STRACCHINO Line Gourmet ; TABLE SOFT CHEESE. Italian cow's milk, milk enzymes, rennet and salt. Origin: Lombardia region, Italy.
MAX +4° c
Tipo squacquerone Line Gourmet ; TABLE SOFT CHEESE. Italian cow's milk, milk enzymes, rennet and salt. Origin: Lombardia region, Italy.
MAX +4° c
DOLCE NUVOLA Line Gourmet ; Hand-crafted Low-fat cheese, with daily fresh milk and salt; there isn't any rennet and so it is suitable for vegetarian people. Origin: Lombardia region, Italy.
MAX +4° c
MASCARPONE Line Gourmet ; Cow's milk cream and citric acid, hand-crafted made. Origin: Lombardia region, Italy.
35
MAX +4° c
Art. .004055 (conf. 1x20 kg) Variable weight
Art. .004056 (conf. 1x1000 gr) Variable weight
Art. .004057 (conf. 1X9 kg) Variable weight
Art. .004058 (conf. 1x8 kg) Variable weight
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BAGOSS di Bagolino Line Gourmet ; MEDIUM FAT CHEESE WITH A HARD TEXTURE. Pasteurized raw cow's milk, rennet of veal, salt,Saffron. Maturing: 300 days at least. Origin: Lombardia region, Italy.
MAX +4° c
GRASSINA Line Gourmet ; CHEESE WITH A HALF-COOKED TEXTURE. Raw or “termizzato” Cow's milk exclusively coming from Trentino Alto Adige region. . Rennet of veal, salt. Maturing: 30 days. Origin: Lombardia region, Italy.
MAX +4° c
SILTER Line Gourmet ; Cheese with a half-cooked texture produced with cow's milk that is partially skimmed by surfacing, rennet, salt and milk enzymes. Maturing: 180 days. Origin: Lombardia region, Italy.
MAX +4° c
SWEET ADAMELLO Line Gourmet ; Cheese with a half-cooked texture. Cow's milk that is partially skimmed in centrifuge. Milk, rennet, salt, milk enzymes. Maturing: 30 days. Origin: Lombardia region, Italy.
36
MAX +4° c
Art. .004059 (conf. 1X3 kg) Variable weight
Art. .004060 (conf. 1x11 kg) Variable weight
Art. .004061 (conf. 1x9 kg) Variable weight
Art. .004062 (conf. 1x9 kg) Variable weight
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CASATA DI CASCINA GOLGI Line Gourmet ; Cheese with a half-cooked texture. Cow's milk that is partially skimmed in centrifuge. Rennet, salt, milk enzymes. Maturing: 30/60 days. Origin: Lombardia region, Italy.
MAX +4° c
PUZZONE di Moena Line Gourmet ; Cheese with a half-cooked texture. Cow's milk that is partially skimmed in centrifuge. Rennet, salt, milk enzymes. Maturing: 90 days. Origin: Trentino Alto Adige region, Italy.
MAX +4° c
Nostrano with “Enantio Rosso” wine poured over it. Line Gourmet ; Cheese with a half-cooked texture. Raw or “termizzato” Cow's milk exclusively coming from Trentino Alto Adige region. . Rennet of veal, lyophilized enzymes, salt, red wine. Maturing: 60 days. Origin:Trentino Alto Adige region, Italy.
MAX +4° c
CASAT DEL BALDO Line Gourmet ; Cheese with a half-cooked texture. Raw or “termizzato” Cow's milk exclusively coming from Trentino Alto Adige region. . Rennet of veal, lyophilized enzymes, salt. Maturing: 60 days. Origin:Trentino Alto Adige region.
37
MAX +4° c
Art. .004063 (conf. 1X2 kg) Variable weight
Art. .004064 (conf. 1X2 kg) Variable weight
Art. .004065 (conf. 1X37 kg) Variable weight
Art. .004066 (conf. 1X34 kg) Variable weight
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VEZZENA “Lavarone” Line Gourmet ; Cheese with a medium hard and half-cooked texture. Partially skimmed Raw cow's milk that is partially skimmed, coming from Trentino Alto Adige region. Rennet, salt. Maturing: 300 days. Origin:Trentino Alto Adige region.
MAX +4° c
CASOLET “Val di Sole” Line Gourmet ; Cheese with soft texture. “Termizzato” cow's milk exclusively coming from Trentino Alto Adige region. Rennet, salt. Maturing: 20 days. Origin:Trentino Alto Adige region.
MAX +4° c
PARMIGIANO REGGIANO “ORGANIC” Line Gourmet ; Medium fat cheese with hard texture, obtained by partially skimmed milk, coming from Organic Farming. Maturing: 24 months.
MAX +4° c
GRANA PADANO Line Gourmet ; Medium fat cheese with hard texture, obtained by partially skimmed milk. Milk, rennet, salt, lysozyme (egg's proteins). Maturing: 14 months.
38
MAX +4° c
Art. .004067 (conf. 1X2 kg) .004068 (conf. 1X3 kg) .004069 (conf. 1X2,5 kg)
Art. .004070 (conf. 1X2 kg) .004071 (conf. 1X3 kg) .004072 (conf. 1X2,5 kg)
Art. .004073 (conf. 1X2 kg) .004074 (conf. 1X3 kg) .004075 (conf. 1X2,5 kg)
Art. .004076 (conf. 1X2 kg) .004077 (conf. 1X3 kg) .004078 (conf. 1X2,5 kg)
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“PECORINO” ORGANIC Sardo Fresh + canestrato Line Gourmet ; “Pecorino” (sheep's milk cheese) half-mature. Raw milk of sheep, coming from Organic Farming, rennet ( of veal or of lamb), Salt. Maturing: 45 days. Origin: Sardegna region.
MAX +4° c
“PECORINO” ORGANIC Sardo Half-mature + canestrato Line Gourmet ; “Pecorino” (sheep's milk cheese) half-mature. Raw milk of sheep, coming from Organic Farming, rennet ( of veal or of lamb), Salt. Maturing: 60/90 days. Origin: Sardegna region.
MAX +4° c
“PECORINO” ORGANIC Sardo Mature + canestrato Line Gourmet ; “Pecorino” (sheep's milk cheese) mature. Raw milk of sheep, coming from Organic Farming, rennet ( of veal or of lamb), Salt. Maturing: 980 days. Origin: Sardegna region.
MAX +4° c
“PECORINO” ORGANIC Sardo with saffron + canestrato Line Gourmet ; “Pecorino” (sheep's milk cheese) half-mature. Raw milk of sheep, coming from Organic Farming, rennet ( of veal or of lamb), Salt and saffron. Maturing: 60 days. Origin: Sardegna region.
39
MAX +4° c
Art. .004079 (conf. 1X2 kg) .004080 (conf. 1X3 kg) .004081 (conf. 1X2,5 kg)
Art. .004200 (conf. 1X2 kg)
Art. .004083 (conf. 2X2 kg)
Art. .004084 (conf. 1X12 kg)
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“PECORINO” ORGANIC Sardo Peppered + canestrato Line Gourmet ; “Pecorino” (sheep's milk cheese) half-mature. Raw milk of sheep, coming from Organic Farming, rennet ( of veal or of lamb), Peppercorns and Salt. Maturing: 60 days. Origin: Sardegna region.
MAX +4° c
FIORESARDO Line Gourmet ; Sardinian “Pecorino” that is produced at the foot of the Gennargentu area thanks to the artisan experience. Origin: Sardegna region.
MAX +4° c
TALEGGIO D.O.P. “ORGANIC” 2 kg Line Gourmet ; D.O.P. Cheese made with pasteurized cow's milk, the rind is thin and soft and the colour is lightly orange-coloured; the texture is soft and elastic.
MAX +4° c
GORGONZOLA D.O.P. “ORGANIC” 12 kg Line Gourmet ; D.O.P. Cheese made with cow's milk with a soft texture that can be white-coloured or strawcoloured. The texture is marbled and creamy.
40
MAX +4° c
Art. .004085 (conf. 4X200 gr)
Art. .004086 (conf. 1X1,5 kg)
Art. .004087 (conf. 4X200 gr)
Art. .004088 (conf. 10X100 gr)
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Cow RICOTTA “ORGANIC” 200 gr Line Gourmet ; Fresh cow Ricotta, packaged in the modified atmosphere in a reclosable pot with the aromasaving lid.
MAX +4° c
Cow RICOTTA “ORGANIC” 1,5 kg Line Gourmet ; Fresh cow Ricotta, packaged in the modified atmosphere in polythene paper.
MAX +4° c
LIGHT Cow RICOTTA “ORGANIC” 200 gr Line Gourmet ; Fresh cow Ricotta, without the adding of milk, packaged in the modified atmosphere in a reclosable pot with the aromasaving lid.
MAX +4° c
Cow MOZZARELLA “ORGANIC” 100 gr Line Gourmet ; Fresh cheese with a smooth texture made with cow's milk, packaged in a bag with the water to maintain the freshness of the product.
41
MAX +4° c
Art. .004089 (conf. 6X200 gr)
Cow STRACCHINO “ORGANIC” 200 gr Line Gourmet ; Soft cheese made with cow's milk that is indicated to dine, the taste is sweet and creamy, without the skin.
MAX +4° c
Packaged in Flow-pack Pa-Pe with small basin cheese -saving
Art. .004090 (conf. 9X100 gr)
Art. .004091 (conf. 2X380 gr)
Art. .004092 (conf. 2X380 gr)
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Cow ROBIOLA “ORGANIC” 100 gr Line Gourmet ; Fresh cheese made with cow's milk with a soft texture, spreadable, cube shaped, without the skin.
MAX +4° c
Cow SCAMORZA “ORGANIC” 100 gr Line Gourmet ; Fresh cheese made with cow's milk with a smooth texture, the maturation is natural, pearshaped. The skin is edible.
MAX +4° c
Cow SMOKED SCAMORZA “ORGANIC” 100 gr Line Gourmet ; Fresh cheese made with cow's milk with a smooth texture, the maturation is natural, pearshaped. The skin is edible and it is golden yellow-coloured, the internal texture is white inclined to the yellow near the exterior. The product is smoked naturally with the smoke produced by the combustion of beech shavings after a short period of drying.
42
MAX +4° c
Art. .004093 (conf. 9X130 gr)
Art. .004094 (conf. 4X250 gr)
Art. .004095 (conf. 4X800 gr)
Art. .004096 (conf. 4X800 gr)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Cow FUMELLA “ORGANIC” 130 gr Line Gourmet ; Cheese with a smooth texture, it is cold-smoked naturally with smoke of beech. The skin is edible. Pieces with a weight of 130 gr in small basin of 8 pieces.
MAX +4° c
Cow FUMINA “ORGANIC” 30 gr Line Gourmet ; Morsels of cheese with a smooth texture, cold-smoked naturally with smoke of beech. The skin is edible. Pieces with a weight of 30 gr in small basin of 8 pieces.
MAX +4° c
FRESH cow CACIOTTINA “ORGANIC” 800 gr Line Gourmet ; fresh cheese type salt with a soft white texture and cylindrical shape. Vacuum-sealed packaged with polythene paper.
MAX +4° c
Cow MORBIDELLA “ORGANIC” 800 gr Line Gourmet ; Fresh cow cheese with a soft texture and with a thin rind. It has a cylindrical shape. Vacuumsealed packaged.
43
MAX +4° c
Art. .004097 (conf. 1X6 kg)
Art. .004098 (conf. 2X2,2 kg)
Art. .004099 (conf. 2X2 kg)
Art. .004100 (conf. 2X2 kg)
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Cow RIGATELLO “ORGANIC” 6 kg approximately Line Gourmet ; Cheese made with cow's milk with thin and yellow rind. Inside it has a white texture and having irregular eye-like spots.
MAX +4° c
Cow CACIO CV “ORGANIC” 2,200 kg Line Gourmet ; Half-matured Cheese made with cow's milk, with a yellow thin rind and with a white compact texture.
MAX +4° c
Cow “MEDITERRANEO” “ORGANIC” 2 kg approximately Line Gourmet ; Cheese made with cow's milk, spiced with garden rocket, hot pepper and grasses, it has a thin rind and a soft and compact texture.
MAX +4° c
Cow “CARMAGNOLA” “ORGANIC” 2 kg approximately Line Gourmet ; Cheese made with cow's milk, Spiced with fennel seeds and hot red pepper. It has a thin rind and a soft and compact texture.
44
MAX +4° c
Art. .004101 (conf. 2X2 kg)
Art. .004102 (conf. 2X1,5 kg)
Art. .004103 (conf. 1X1,5 kg)
Art. .004104 (conf. 1X6 kg)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
PEPE BIANCO di Vacca “ORGANIC” 2 kg approximately Line Gourmet ; Cheese made with cow's milk, spiced with whole white pepper grains. It has a thin and compact texture.
MAX +4° c
Cow CACIOTTA NERA “ORGANIC” 1,5 kg approximately Line Gourmet ; Ripened Cheese made with cow's milk, it has a dark rind that is NOT EDIBLE, the texture is compact and yellow-coloured. The characteristic of this cheese is the dark rind that covers it. It is obtained with linseed oil and wood ash that protect the cheese during the maturation period.
MAX +4° c
CACIOTTA AFFINATA Valpolicella “ORGANIC” 1,5 kg Line Gourmet ; Raw or pasteurized cheese made with cow's milk, ripened. It has a yellow-coloured compact texture and it is refined in the Valpolicella's vinasses.
MAX +4° c
ERBINO di Vacca “ORGANIC” 6 kg approximately Line Gourmet ; Cheese made with cow's milk, produced in the Lessinia Veronese area. It is ripened, it has a solid rind, the texture is compact and yellow-coloured and having irregular eye-like spots.
45
MAX +4° c
Art. .004105 (conf. 1X8 kg)
Art. .004106 (conf. 1X8 kg)
“MONTE VERONESE” D.O.P. “ORGANIC” 8 kg Line Gourmet ; D.O.P. Cheese made with cow's milk, produced in Lessinia Veronese and Monte Baldo mountain area. The rind is elastic, the texture is white-coloured during the winter and strawcoloured during the summer and having irregular eye-like spots.
MAX +4° c
“MONTE VERONESE” D'Alleva D.O.P. “ORGANIC” 8 kg Line Gourmet ; D.O.P. Cheese with a half-cooked texture. The rind is yellowcoloured, the texture is white or lightly straw-coloured and having small eye-like spots.
MAX +4° c
Maturation 3 – 6 months.
Art. .004107 (conf. 4X150 gr)
Art. .004108 (conf. 4X250 gr)
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Goat ROBIOLA “ORGANIC” 150 gr Line Gourmet ; Goat's milk, milk enzymes and sea salt. Fresh goat cheese with a soft spreadable texture.
MAX +4° c
Goat RICOTTA “ORGANIC” 250 gr Line Gourmet ; Goat Milk's serum, goat's milk, sea salt.
46
MAX +4° c
Art. .004109 (conf. 4X250 gr)
Art. .004110 (conf. 10X250 gr)
Art. .004111 (conf. 6X100 gr) .004112 (conf. 6X250 gr)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Goat CAPRICCIO “ORGANIC” 250 gr Line Gourmet ; Goat's milk, milk enzymes, sea salt, microbial rennet. Goat fresh cheese with a soft texture. The maturation is 15-20 days approximately.
MAX +4° c
Cow BUTTER “ORGANIC”250 gr Line Gourmet ; Milk's cream butter that is pasteurized and obtained from the surfacing's cream of the milk
MAX +4° c
Fresh Butter with truffle Line Gourmet ; Butter and truffle-based speciality + flavour of truffle and salt.
47
MAX +4° c
Art. .004118 (conf. 1X250 gr)
Cow Yogurt “ORGANIC” 250 gr Line Gourmet ; Whole cow's milk not homogenized, milk enzymes (lactobacillus bulgaricus, streptococcus thermophilus), probiotic enzymes (lactobacillus acidophilus, bifidobacterium bifidus).
MAX +4° c
Cow's milk coming from organic farming, rennet and salt. Available in the flavours; Apricot, Strawberry, Blueberry, Banana, Malt, Vanilla, Light.
Art. .004119 (conf. 1X500 gr)
Cow Yogurt “ORGANIC” 500 gr Line Gourmet ; Whole cow's milk not homogenized, milk enzymes (lactobacillus bulgaricus, streptococcus thermophilus), probiotic enzymes (lactobacillus acidophilus, bifidobacterium bifidus). Cow's milk coming from organic farming, rennet and salt. Available in the flavours; Apricot, Strawberry, Blueberry, Banana, Malt, Vanilla, Light.
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
48
MAX +4° c
Art.
Soft Wheat Flour “0” 220 w
.005001 (conf. 1X10 kg)
.005002 (conf. 1X25 kg)
Art. .005003
(conf. 1X10 kg)
.005004
(conf. 1X25 kg)
Art. .005005
(conf. 1X10 kg)
.005006 (conf. 1X25 kg)
Art. .005007 (conf. 1X10 kg)
.005008 (conf. 1X25 kg)
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Line Gourmet ; The product is obtained by the milling and by the mixing of soft wheat, free from foreign substances and impurities.
° c. ambient
Soft Wheat Flour “0” 270 w Line Gourmet ; The product is obtained by the milling and by the mixing of soft wheat, free from foreign substances and impurities
° c. ambient
Soft Wheat Flour “0” 300 w Line Gourmet ; The product is obtained by the milling and by the mixing of soft wheat, free from foreign substances and impurities
° c. ambient.
Soft Wheat Flour “0” 340 w Line Gourmet ; The product is obtained by the milling and by the mixing of soft wheat, free from foreign substances and impurities.
49
° c. ambient
Art. .005009 (conf. 1X10 kg)
Art. .005010 (conf. 1X10 kg)
Art. .005011 (conf. 1X25 kg)
Art. .005012
(conf. 1X10 kg)
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Durum wheat semolina Line Gourmet ; Granular structure product, obtained by the milling of durum wheat, free from foreign substances.
° c. ambient
Durum wheat semolina “grinded ” Line Gourmet ; Granular structure product, obtained by the milling of durum wheat, free from foreign substances. It is grinded. two times.
° c. ambient
5 grains flour + Line Gourmet ; The product is obtained by the milling of selection wheat. Flour of whole rye flakes Semolina of soya decorticated and roasted. Flour of barley flakes Flour of maize flakes Flour of oats flakes
° c. ambient
“Rice” flour Line Gourmet ; The product is obtained by the milling and the control of the rice. In order to the actual regulations
50
° c. ambient
Art. .005013 (conf. 1X5 kg)
.005014
(conf. 1X25 kg)
Art. .005015 (conf. 1X5 kg)
.005016 (conf. 1X25 kg)
Art. .005017
(conf. 1X5 kg)
.005018 (conf. 1X25 kg)
Art. .005019 (conf. 1X5 kg)
.005020 (conf. 1X25 kg)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Organic Soft wheat flour “0” 220 W Line Gourmet ; The product is obtained by the milling and by the mixing of soft wheat, free from foreign substances and impurities, from Organic Farming.
° c. ambient
Organic Soft wheat flour “0” 270 W Line Gourmet ; The product is obtained by the milling and by the mixing of soft wheat, free from foreign substances and impurities, from Organic Farming.
° c. ambient
Organic Soft wheat flour “0” 360 W Line Gourmet ; The product is obtained by the milling and by the mixing of soft wheat, free from foreign substances and impurities, from Organic Farming.
° c. ambient
Blend 1 Organic Line Gourmet ; The product is obtained by the milling and by the mixing of soft wheat semolina of durum wheat, fibres free from foreign substances and impurities, from Organic Farming. It is the ideal for long maturation.
51
° c. ambient
Art. .005021
(conf. 1X5 kg)
.005022
(conf. 1X25 kg)
Art.
Blend 2 Organic Line Gourmet ; The product is obtained by the milling and by the mixing of soft wheat, semolina of durum wheat, fibres, free from foreign substances and impurities, from Organic Farming. It is the ideal for long maturation. It is ideal for pizza in baking tin,or short rising.
Organic Durum wheat semolina
.005023
(conf. 1X25 kg)
Art.
Line Gourmet ; Granular structure product, obtained by the milling of durum wheat, free from foreign substances from Organic farming .
Art.
Line Gourmet ; The product is obtained by the milling of organic Emmer , free from foreign substances in order to Reg. CE 834/2007
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° c. ambient
Organic KAMUT
.005025
(conf. 1X25 kg)
° c. ambient
Organic Emmer
.005024 (conf. 1X25 kg)
° c. ambient
Line Gourmet ; The product is obtained by the milling of Kamut from Organic farming , free from foreign substances and impurities in order to Reg. CE 834/2007.
52
° c. ambient
Art.
Organic SENATORE CAPPELLI
.005026 (conf. 1X25 kg)
Art.
Line Gourmet ; Granular structure product, obtained by the milling of durum wheat “Organic Senatore Cappelli”, free from foreign substances from Organic farming.
Organic Bran
.005027
(conf. 1X25 kg)
Art.
Line Gourmet ; Soft wheat bran from Organic farming.
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
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“Mix” without Gluten
.005028
(conf. 1X25 kg)
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Line Gourmet ; Semi-finished bakery products for professional use without gluten. It is a product without gluten, that has a base of maize, corn starch, potato starch and rice flour. It contains soya.
53
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Art.
EXTRA-VIRGIN OLIVE OIL 100% Italy
.009001 (conf. 4X5 L)
Line Gourmet ; Olive oil of higher category obtained by olives through mechanical processes. Oil extracted in Italy from Olives cultivated in Italy.
EXTRA-VIRGIN OLIVE OIL 100% Italy
Art. .009002 (12x1 L) .009003 (12x0,75 L) .009004 (12x0,500 L)
Art.
Line Gourmet ; Olive oil of higher category obtained by olives through mechanical processes. Oil extracted in Italy from Olives cultivated in Italy. In a glass bottle.
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EXTRA-VIRGIN OLIVE OIL “ORGANIC” 100% Italy
.009011 (4x5 L)
Art.
° c. ambient
Line Gourmet ; Olive oil of higher category obtained by olives coming from Organic Farming through mechanical processes. Oil extracted in Italy from Olives cultivated in Italy.
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EXTRA-VIRGIN OLIVE OIL“ORGANIC” 100% Italy
.009012 (12x1 L) .009013 (12x0,75 L) .009014 (12x0,250 L)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Line Gourmet ; Olive oil of higher category obtained by olives coming from Organic Farming through mechanical processes. Oil extracted in Italy from Olives cultivated in Italy. In a glass bottle.
54
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EXTRA-VIRGIN OLIVE OIL 100% Italy “SUMMUS”
Art. .009015 (12x0,75 L) .009016 (12x0,500 L) .009017 (12x0,250 L)
Line Gourmet ; Olive oil of higher category obtained by olives through mechanical processes. Oil extracted in Italy from Olives cultivated on the territory of Veneto region, Lake of Garda. In glass bottle.
EXTRA-VIRGIN OLIVE OIL 100% Italy only pulp “CAPITALIS”
Art. .009025 (12x0,75 L) .009026 (12x0,250 L)
Art.
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Line Gourmet ; Olive oil of higher category obtained by olives through mechanical processes. Oil extracted in Italy only from Olives' pulp (without stones) cultivated on the territory of Veneto region, Lake of Garda. In glass bottle.
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EXTRA-VIRGIN OLIVE OIL “ORGANIC” 100% Italy “EXCELLENS”
.009027 (6x0,75 L)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Line Gourmet ; Olive oil of higher category obtained by olives, coming from Organic Farming, through mechanical processes. Oil extracted in Italy from Olives cultivated on the territory of Veneto region, Lake of Garda. In glass bottle.
55
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Art. .014001 (conf. 1X300 gr) Ø7,4x8,1h
Art. .014002 (conf. 1X150 gr) Ø7,4x5,3h
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Mostarda Mantovana Line Gourmet ; Product obtained with the cooking and the maceration of the fruits with sugar and mustard essence. Fruits 64%, sugar, juice and lemon peel, mustard essence. Amber Apple Quince Cocoa and Almond Pear Pears and Mixed berries Pineapple and Melon Red Onion and Orange Pumpkin in aromatic vinegar Figs and Almonds Sliced Mixed fruits Mixed fruits salad
° c. ambient
Mostarda Mantovana Line Gourmet ; Product obtained with the cooking and the maceration of the fruits with sugar and mustard essence. Fruits 64%, sugar, juice and lemon peel, mustard essence. Amber Apple Quince Cocoa and Almond Pear Pears and Mixed berries Pineapple and Melon Red Onion and Orange Pumpkin in aromatic vinegar Figs and Almonds Sliced Mixed fruits Mixed fruits salad
56
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Art. .014003 (conf. 1X240 gr) Ø6,7x8,5h
.014004 (conf. 1X900 gr) Ø7,8x15h
Art. .014005
(conf. 1X1 kg)
Art. .014006 (conf. 1X0,30 kg)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Mostarda Mantovana Line Gourmet ; Product obtained with the cooking and the maceration of the fruits with sugar and mustard essence. Fruits 64%, sugar, juice and lemon peel, mustard essence. Amber Apple Quince Cocoa and Almond Pear Pears and Mixed berries Pineapple and Melon Red Onion and Orange Pumpkin in aromatic vinegar Figs and Almonds Sliced Mixed fruits Mixed fruits salad
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Anello di Monaco Line Gourmet ; Typical Dessert of the “Mantovana” Christmas tradition.
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Sbrisolona Line Gourmet ; “Mantovano” Typical Dessert with almonds. Hard Cake “Crunchy”.
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Art. .014007 (conf. 1X0,5 kg)
Art. .014008
(conf. 1X0,200 kg)
Art. .014009 (conf. 1X0,200 kg)
Art. .014010
(conf. 1X0,200 kg)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Elvezia Line Gourmet ; Typical Dessert of the “Mantovana” patisserie. Two disks of almond paste, filled with zabaglione, cream, small slivers of chocolate.
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Rose del Deserto traditional Line Gourmet ; Traditional dessert composed of flour, butter, sugar, potato flour, eggs, cereals and raisin.
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Rose del Deserto chocolate Line Gourmet ; Traditional dessert composed of flour, butter, sugar, potato flour, eggs, cereals and chocolate flakes.
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CANTUCCI Line Gourmet ; Italian traditional dessert composed of flour, sugar, almonds, eggs, yeast and aromas.
58
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Art. .014011 (conf. 1X0,200 kg)
Art. .014012
(conf. 1X0,200 kg)
Art. .014013 (conf. 1X0,300 kg)
Art. .014014
(conf. 1X0,200 kg)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Caserecci alle mandorle Line Gourmet ; Dessert composed of flour, sugar, almonds flour, potato flour, butter, eggs and yeast.
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Biscotti di frolla mix (with or without chocolate) Line Gourmet ; Dessert composed of flour, butter, sugar, eggs, yeast (with or without chocolate)
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Torta di tagliatelle Line Gourmet ; Traditional dessert composed of durum wheat semolina, soft wheat flour, butter, eggs, sugar, almonds and amaretti.
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Grissini Classic Line Gourmet ; Ingredients: soft wheat flour type “0”, pure pork lard, extra virgin olive oil, brewer's yeast, water and salt.
59
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Art. .014015
(conf. 1X0,200 kg)
Art. .014016 (conf. 1X0,200 kg)
Art. .014017 (conf. 1X0,250 kg)
Art. .014018 (conf. 1X0,250 kg)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Grissini with “Kamut” Line Gourmet ; Ingredients: soft wheat flour type “0”, kamut flour, pure pork lard, extra virgin olive oil, brewer's yeast, water and salt.
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Bombolini Line Gourmet ; Ingredients: soft wheat flour type “0”, pure pork lard, extra virgin olive oil, brewer's yeast, water and salt.
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Schiacciatina Classic Line Gourmet ; Ingredients: soft wheat flour type “0”, pure pork lard, extra virgin olive oil, brewer's yeast, water and salt.
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Schiacciatina with “Kamut” Line Gourmet ; Ingredients: soft wheat flour type “0”, kamut flour, pure pork lard, extra virgin olive oil, brewer's yeast, water and salt.
60
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Art.
Classic Panettone in bag with raisin and candied fruits
Panettone
Line Gourmet ; Classic Panettone produced by an artisan patisserie. The product is filled with raisin and candied fruits.
(conf. 1X0,500 kg) (conf. 1X0,750 kg) (conf. 1X1 kg)
Art.
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Classic Panettone in box with raisin and candied fruits
PanettoneSC (conf. 1X0,500 kg) (conf. 1X0,750 kg) (conf. 1X1 kg)
Art. Mandorlato BAR (conf. 1X0,090 kg)
Line Gourmet ; Classic Panettone produced by an artisan patisserie. The product is filled with raisin and candied fruits.
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Mandorlato small bar Line Gourmet ; Handcrafted Finissimo Mandorlato.
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Almonds dessert. The almonds are worked with honey and sugar.
Art. Mandorlato TORT (conf. 1X0,200 kg) (conf. 1X0,400 kg)
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
Mandorlato small cake Line Gourmet ; Handcrafted Finissimo Mandorlato. Almonds dessert. The almonds are worked with honey and sugar.
61
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Art. Mandorlato PEP (conf. 1X0,200 kg)
Mandorlato classic nuggets Line Gourmet ; Handcrafted Finissimo Mandorlato. Almonds dessert. The almonds are worked with honey and sugar.
Tipico It s.r.l. www.tipicoit.com – e-Mail: info@tipicoit.com
62
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