Semifreddo Torroncino
1 × £15.00 
Mozzarelline
1 × £8.00 
Olive Oil Extra Virgin Large 5LTR
1 × £21.00 
Olive All Ascolane
1 × £8.50 
Cannoli Siciliano
1 × £18.00 
Noce Gelato (Walnut)
1 × £16.50 
Raspberry 1lt Sauce
1 × £8.50 
Spaghetti Dry 12X1KG
1 × £23.60 
Cappello Capesante E Gamberoni 4X1KG
1 × £87.40 
Raviolaccio Al Salmone 4X1KG
1 × £56.00 
Filter Coffee 50X50 Sachets
1 × £39.50 
Cheesecake Limoncello
1 × £19.25 
Soufflé Salted Caramel
1 × £23.96 
Soufflé Al Cioccolato Bianco (White Chocolate)
1 × £20.70 
Semifreddo Menta E Chocolato (Mint & Chocolate)
1 × £19.67 
Mousse Al Chocolate
1 × £17.55 
Millefoglie
1 × £15.95 
Croissant Crema
1 × £27.90 Subtotal: £446.98
Semifreddo Torroncino
1 × £15.00 Mozzarelline
1 × £8.00 Olive Oil Extra Virgin Large 5LTR
1 × £21.00 Olive All Ascolane
1 × £8.50 Cannoli Siciliano
1 × £18.00 Noce Gelato (Walnut)
1 × £16.50 Raspberry 1lt Sauce
1 × £8.50 Spaghetti Dry 12X1KG
1 × £23.60 Cappello Capesante E Gamberoni 4X1KG
1 × £87.40 Raviolaccio Al Salmone 4X1KG
1 × £56.00 Filter Coffee 50X50 Sachets
1 × £39.50 Cheesecake Limoncello
1 × £19.25 Soufflé Salted Caramel
1 × £23.96 Soufflé Al Cioccolato Bianco (White Chocolate)
1 × £20.70 Semifreddo Menta E Chocolato (Mint & Chocolate)
1 × £19.67 Mousse Al Chocolate
1 × £17.55 Millefoglie
1 × £15.95 Croissant Crema
1 × £27.90 Subtotal: £446.98
Price £19.50
Frozen, part baked and pre-sliced Focaccia bread.
36 individual Focaccias which are perfect for making delicious sandwiches with.
The holes on the top of the Focaccia allow for a better penetration of olive oil inside the bread, a soft texture and unique flavour. Suitable for vegetarians.
Unit: 36PCS
Shelf Life: 12 Months
Storage: -18°C
Cooking Time: 5 Minutes
Specification: Download pdf
Out of stock
Frozen, part baked and pre-sliced Focaccia bread.
36 individual Focaccias which are perfect for making delicious sandwiches with.
The holes on the top of the Focaccia allow for a better penetration of olive oil inside the bread, a soft texture and unique flavour. Suitable for vegetarians.
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