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The history of mill began in 1930. It’s a history shaped by tradition, passion and innovation. only gluten free products. Simple ingredients to make unique your recipes!

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We have enlarged and improved our warehouse for the safety of our products and in order to provide a more […]

admin_lV Maja 11 September, 2015

Most popular articles

Light Gluten Free Shortbread Biscuits/Cookies

Category:Sweets, La Veronese's recipes

Milk and stracciatella cheese risotto served with mint, coffee flavoured honey, pomegranate, and passion fruit

Category:Chef Marcello Ferrarini's recipes, La Veronese's recipes, First Course

Polenta pizzaiola with origano

Category:Chef Marcello Ferrarini's recipes, La Veronese's recipes, One-Dish Meal

Green pappardelle with parsley, yellow dates, butter with truffle and “bread crums” buongrattato® la veronese® spiced with lemon and ginger

Category:Chef Marcello Ferrarini's recipes, First Course

Lentils gruel with rosemary with black salt falkes and Sichuan peppers

Category:Chef Marcello Ferrarini's recipes, La Veronese's recipes, Starter and Appetizer

Cookies towels with almonds, cinnamon, white chocolate cream and edible flowers

Category:Chef Marcello Ferrarini's recipes, La Veronese's recipes, Sweets

Polenta carbonara with thyme

Category:Chef Marcello Ferrarini's recipes, La Veronese's recipes, Second Course

Feta praline with rosmarino, lime, salvia and pepper sauce with turmeric

Category:Chef Marcello Ferrarini's recipes, La Veronese's recipes, Starter and Appetizer

Verrine of quinoa and curry powder breaded chicken with baby spinach, crisp asparagus tips, cubed beetroot, and milk cream

Category:Chef Marcello Ferrarini's recipes, Second Course, Starter and Appetizer

Saffron custard pudding with liquorice flavoured honey and mint

Category:Chef Marcello Ferrarini's recipes, La Veronese's recipes, Sweets

Zampone with purple mashed potatoes, caramelised figs and baslamic vinegar from modena

Category:Chef Marcello Ferrarini's recipes, La Veronese's recipes, One-Dish Meal, Second Course

Sbrisolona crumble with sichuan pepper flavoured zabaglione

Category:Chef Marcello Ferrarini's recipes, La Veronese's recipes, Sweets

Chickpea burger with jerusalem artichoke crisps, red cabbage, and sprouts

Category:Chef Marcello Ferrarini's recipes, La Veronese's recipes, One-Dish Meal

Polenta and smoked scamorza cheese cocotte served with trouffle sauce and camone tomatoes

Category:Chef Marcello Ferrarini's recipes, Second Course

Crunchy amaranth and tuna fillets with anise infused basil emulsion

Category:Chef Marcello Ferrarini's recipes, Second Course

Sour/black cherries biscuits with white chocolate and dehydrated olives, served with cinnamon Fior di Latte ice cream

Category:Chef Marcello Ferrarini's recipes, Sweets

Cold Arborio rice with herbs pesto and marinated sword fish in lime and ginger

Category:Chef Marcello Ferrarini's recipes, First Course

Rosemary Skewer with white polenta cubes and crunchy mortadella Kebabs

Category:Chef Marcello Ferrarini's recipes, Starter and Appetizer

Imitation chips with corn and mustard “mayonnaise”

Category:Chef Marcello Ferrarini's recipes, Starter and Appetizer

Chickpea flour gnocchi with cream of shrimp and cream of courgettes

Category:First Course, La Veronese's recipes

Gluten Free American Pancakes

Category:La Veronese's recipes, Sweets

Warehouse

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