“Antico Forno Roscioli” Book

Semi dried cherry tomatoes in extra virgin olive oil “De Carlo” 280g

Crunchy Capers “Incuso” 30g

Basil Pesto “La Baita” 170g

Montoro’s Onions “Maida” 190g

Pasta “Verrigni” 500g

Extra Virgin olive oil “Habemus” 500ml

Carnaroli Rice “Acquerello” 500g

Pasta “Benedetto Cavalieri” 500g

Whole peeled tomatoes “Catedral de Navarra” 580g

Biscuits from “Roscioli” bakery

Artichokes hearts “DeCarlo” 190g

Balsamic Vinegar cuvé 4 “La Secchia” 250ml

Orange marmalade “La Nicchia” 300g

Acacia Honey “Mieli Thun” 250g

Mustard “Lazzaris”  250g

Chili Peppers sweet jam “Maida” 260g

Extra virgin olive oil “Valentini” 500ml

Chocolate biscuit “Lunardi” 250g