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To stuff
More and more points of sale prefer to have products without filling in their showcase, in order to be able to satisfy all consumption occasions, from breakfast, to lunch up to aperitif time.
For this reason we have created the "TO STUFF" range: a selection of neutral products which, thanks to their versatility, will satisfy every request.
Empy puff-pastry
Shell not filled
Sfoglino the puff "panini" bread
MILANO: Take a SFOGLINO, cut and create a base of rocket and tomato slices.
Season it with a few drops of balsamic vinegar.
Complete the SFOGLINO with slices of Milano salami.
TARTUFATO: Take a SFOGLINO, cut it and spread a base of onion compote.
Flavor with a drizzle of truffle oil.
Add thin slices of mortadella.
CONTADINO: Take a SFOGLINO, cut it and create a base of slices of pickled gherkins. Complete the SFOGLINO by adding mortadella with sliced ​​pistachios.
CAPRESE: Take a SFOGLINO, cut it and stuff it by placing first the slices of tomatoes and then the sliced ​​mozzarella. Complete with a sprinkling of oregano and a drizzle of extra virgin olive oil.
The Chef Reccomends
GOURMET: Take a SFOGLINO, cut it and create a base of sliced ​​raw (or cooked to taste) courgette. Season it with a drizzle of extra virgin olive oil. Complete the SFOGLINO by adding slices of cooked ham.
VALTELLINESE: Take a SFOGLINO, cut and create a base with grilled aubergines that you will dress with a drizzle of extra virgin olive oil.
Complete the SFOGLINO with sliced ​​bresaola.
TIROLESE: Take a SFOGLINO, cut and create a base of sliced ​​onions and sliced ​​cucumbers.
Dress with a drizzle of extra virgin olive oil.
Complete the SFOGLINO by adding sliced ​​speck.
BOSCAIOLO: Take a SFOGLINO, cut and stuff with 5 slices of Speck. If it's in season, add some slices of porcini mushrooms. As an alternative to fresh mushrooms, you can use those in oil.
PARMIGIANO: Take a SFOGLINO, cut it and create a base of flaked Parmesan cheese. Season with a few drops of balsamic vinegar. For those who want to give a special touch, add some fresh songino leaves. Complete the SFOGLINO by adding slices of Parma Culatello.
Mini Perla not filled
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