Menu Speciality Food Ltd (FKA) IB Food Ltd
Fine Italian ingredients for chefs
Spelt and vegetable soup ( onion, carrot and celery).
Extra virgin olive oil and tomato concentrate. Add half or one tin of water or broth to the contents depending on the desired thickness and heat.
Serve with toasted bread, extra virin olive oil and a pinch of pepper.
Soup prepared with Legumes ( Lentils, soy, beans) and Cereal ( barley, spelt) .
To be diluted with water or broth and to be served with pasta and croutons.
Made with fresh Leek and Lentils.
To be diluted with water or broth till the desired thickness.
Best served with pasta and croutons.
Soup made with fresh asparagus for a fine and delicate taste.
A wonderful concentrated mixture of fresh vegetables: potatoes, peas, carrots, french beans, a variety of beans including tinnellini and borlotti, celery, chard, savoy, parsley, onions and tomatoes.
Excellent as a vegetable soup diluted with broth and to prepare thick vegetable soups with pasta: just add the pasta you prefer and dilute with water or broth.
Soup made with part whole and puree chick peas/Garbanzo beans.
To better use the soup we suggest to dilute with water or broth either vegetable or chicken.
Made with fresh onions, sweet and balanced flavour. Best served traditional way with Parmigiano cheese on top and gratin.
Excellent mix for creating the ribollita, a traditional dish of the Tuscan cuisine, a vegetable, soup with a particular black cabbage as the main ingredient.
All the vegetables are processed when fresh and in season, following the typical Tuscan recipe.
To complete the dish, just add hardened sliced Tuscan bread, heat and serve with extra virgin olive oil in abundance and fresh ground pepper.
Made with whole and pured beans, to give a unique creaminess.
Excellent served with pasta inside.