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GRAN CUCINA, LAURITA’S SUNDRIED TOMATO PESTO, 1 GAL.
Our sundried tomato pesto is a Laurita family recipe that is made in house with fresh ingredients. Great on panninis and pasta. Make it your own by adding it to your recipes.
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GRAN CUCINA, LAURITA’S SUNDRIED TOMATO PESTO, 1 QT
Our sundried tomato pesto is a Laurita family recipe that is made in-house with fresh ingredients. Great on panninis and pasta. Make it your own by adding it to your recipes.
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GRAN CUCINA, LAURITA’S SUNDRIED TOMATO PESTO, CASE
Our sundried tomato pesto is a Laurita family recipe that is made in-house with fresh ingredients. Great on pizza, pannini’s & pasta. Make it your own by adding it to your recipes or sell it retail!
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GRAPE LEAVES, DRAINED
Grape leaves are used in the cuisines of a number of cultures, including Turkish cuisine, Greek cuisine, Bulgarian cuisine, Arab cuisine, Romanian cuisine, and Vietnamese cuisine. They are most often picked fresh from the vine and stuffed with a mixture of rice, meat, and spices, and then cooked by boiling or steaming. Stuffed grape leaves can be served as an appetizer or as a main dish.
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GRECI, CHAMPIGNON PUREE WITH BLACK TRUFFLE
A puree made from champignon mushrooms, finely minced and flavoured with black truffle. High quality, high yield. Ready to use.
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GRECI, FRESH ARTICHOKE PUREE
Fresh artichoke heart cream with part of the artichokes finely chopped and part cut into pieces. High quality, high yield. Ready to use. This product is ideal as a base for artichoke soup, on pasta and rice, in sandwiches, meat preparations, white pizzas, bruschettas, souffls and for creative applications.
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GRECI, PORCINI CREMA
Boletus mushroom cream with part of the mushrooms finely chopped and part cut into pieces. Ready to use.
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GRECI, RED CHILI THREADS
Chili pepper cut into julienne strips, dried and prepared to ensure a delicate flavor and enticing by cutting thin. The strips are ideal for decorating a flat-tasting stand out: those based on meat and poultry dishes of pasta or fish.
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GRECI, WILD AND CULTIVATED MUSHROOMS
Wild and mix cultivated mushrooms, selected in a small size and sauted with garlic, oil and parsley.
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GREEN BELLY FOODS, GREEN BELLY HOT SAUCE
Green Belly is a simple and delicious “herbaceous” sauce, that is a pleasure to have in every meal. We hand select the finest ingredients to bring you the freshness of our mother’s Guatemalan garden. The sauce is distinct in flavor, yet not over-powering. It’s crisp and spicy flavors highlight your meal.
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GREEN BELLY FOODS, RED BELLY HOT SAUCE
Red Belly’s unique smoky flavor stems from the Cobanero pepper. This dark red and wrinkly pepper comes from the cloud forests of Guatemala where Mayan communities have been harvesting peppers for millenia! We have paired the fiery Cobanero with fire roasted tomatoes and garlic to give the sauce a big body bursting with flavor!
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GREEN BELLY FOODS, YELLOW BELLY HOT SAUCE
Yellow Belly is our ode to the Guatemalan tradition of mango con chile y limón. Every neighborhood in Guatemala has a frutero, a vendor selling fresh fruit on a stick. Our favorite is fresh mango, sprinkled with chile, salt and drizzled with lime. We recreate this glorious flavor with mango, tamarind, cayenne and lime.
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GREEN OLIVE TAPENADE, ARNAUD
The Arnaud family has prepared this delicious olive spread called ‘tapenade’. Spread it on a crusty, buttered bread or crackers or serve with omelet or grilled meats. The ingredients : olives, capers, extra-virgin olive, anchovies, herb de Provence and salt.
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GREEN PEPPERCORNS IN BRINE
The firm, dark green peppercorn is the key flavor to many sauces, and the classic steak au poivre. Tiny peppercorns can be crushed with the flat of a knife blade, ground into sauces, or added whole, for intense green peppercorn flavor.