s-vpd01
sav-verdure-pre


 
Vegetables and cultivated aromatic herbs

 
ASPARAGUS

AUBERGINES

BASIL

BEL PEPPER

BROCCOLI

CABBAGE

CAPERS

CARROTS

CAULIFLOWERS

CELERY, SWEET

CELERY, WHITE

CHILLY PEPPER

CHIVE

DILL
 
 

GARLIC

GREEN BEANS

HORSE RADISH

LOVAGE

MARJORAM

MINT, ROMAN

OLIVES, BLACK

OLIVES, GREEN

ONION

OREGANO

PAPRIKA

PARSLEY

POTATOES

PUMPKIN


RADICCHIO

RED BEET

ROCKET

ROSEMARY

SAGE

SAVOY CABBAGE

SHALLOT

SPINACH

TARRAGON

TOMATO

WATER CRESS

ZUCCHINI
campi-impiego
dotPrepared meats   dotSalted pastry
dotVegetable, meat preserves   dotReady dishes, fresh, frozen, pasteurized, dried
dotFish preserves   dotPizza
dotSalad dressing   dotStocks preparations
dotFillings and meatballs   dotBakery products, bread
dotMelted and spreadable cheese   dotFillings
dotGastronomy specialities   dotSauces fresh, frozen, pasteurized, dried
dotStuffed pasta   dotSnacks
dotPasta, coloured   dotPickles, vegetables in oil, vinegar
Characteristics:  
Structure: Cubes/ Slices / Pieces / Flakes / Calibrated granules / Powder
Cooking: 5 -20 min.
Bacterial count: max 500.000 ufc/g.
s-f02