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SIPO_logo-1920w

SAPORI DEL MIO ORTO

WHEN THE PRODUCT ARRIVES IN SIPO IT IS SELECTED, WASTE AND EVENTUALLY CUT, WASHED AND RINSE TO BE HEALTHY AND PERFECT. THE WATERS ARE REFRIGERATED TO STABILIZE THE MICROBIAL CHARGE IN THE HEART OF THE PRODUCT. THE PACKAGING IS MANUAL BECAUSE WE ALSO ENHANCE THE AESTHETICS OF THE PRODUCT DURING THIS PROCESS

BARILLA

CAROTS 1^ CAT

PURPLE CAROTS

BRUSSELS SPROUTS

BABY CHICORY

CELERY STICKS

ARTICHOKES HEART

COURGETTE FLOWERS

CORN ON THE COB

SAVOURY MINESTRONE

MIXED VEGETABLES STOCK

RED SWEET POTATOES

WHITE SWEET POTATOES

PAK-CHOI

FRIGGITELLO PEPPERS

PARSLEY

RADICCHI CARLETTI

BABY GREEN CHICORY

RED RADISHES

JERUSALEM ARTICHOKES

SLICED PUMPKIN

CAROTS 2^ CAT

BLACK KALE

LEEK HEART

CUORE DI SEDANO

GREEN FLAT BEANS

BROAD BEAN

ENDIVE FRISEE

ENDIVE ESCAROLE

LONG RADICCHIO

RADICCHIO MILANO

RADISHES

WHITE CELERY

SHORT GREEN CELERY

FRESH MUSHROOMS: single-ingredient and recipes in recycled paper packaging with personalized label signed by the nutritionist Giancarla Monticelli

CARDONCELLO

BROWN CHAMPIGNON

WHITE CHAMPIGNON

SLICED CHAMPIGNON

PIOPPINO

PLEUROTUS

PORTOBELLO

MUSHROOMS TO BAKE

MIXED MUSHROOMS

STUFFED MUSHROOMS

MUSHROOMS SALAD

MUSHROOMS TO SAUTÉE

MUSHROOMS WITH VEGETABLES

AROMATIC HERBS AND FRESH SPICES: single-ingredient and recipes to flavor and garnish dishes in recycled paper packaging

BAY LEAF

DILL

BASIL

CHIVES

WILD FENNEL

MARJORAM

MINT

OREGANO

FLAT PARSLEY

ROSEMARY

SAGE

THYME

MIX AROMI

MIX FOR WHITE MEAT

MIX FOR RAW MEAT

MIX for red meat

MIX for seafood salad

MIX FOR OVEN BAKED FISH

CHERRY PEPPERS

CAYENNE PEPPER

HABANERO

JALAPENO

RED CHARD SPROUTS

MIX ANTIOXIDANT SPROUTS

RED RADISHES SPROUTS

SOY SPROUTS

  • 50 g
  • Availability Yearly
  • data sheet
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Informativa Clienti

Informativa Fornitori

Copyright ©Sipo Srl

All Rights Reserved

Sipo SRL

Via Fermignano 20

47814 Bellaria Igea Marina (RN)

+39 0541334711

Domicilio digitale PEC: siposrl@pec.it

P.IVA e C.F.:03760000400

Capitale sociale: €10000 i.v.

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