dried eggs France

... technique. This method, combined with Italian know-how, allows us to create excellent pasta, slowly dried to preserve its nutritional benefits. We offer plain pasta with or without eggs, flavored with over 20 different tastes (tomato, basil, Espelette pepper, carrot…). We provide fresh pasta on order and dry pasta, available in 9 unique shapes (shells, fusilli, tagliatelle, noodles...). Our products are...

...slices of 'pressed' to slip into a croque-monsieur, or CaviarCream, an 'enhanced' tarama. Another innovation is dried caviar flower, to be consumed ground or whole on risotto or scrambled eggs... Beyond smoked fish and eggs, PETROSSIAN is gradually expanding its range to include other festive products: foie gras, truffles, chocolates, as well as certain Russian specialties like borscht, koulibiak...

Boutargue or Poutargue, depending on the various editions, the Larousse gastronomique wavers between the two spellings but remains anchored to the same definition: salted, dried, and pressed mullet roe. Boutargue is presented in the form of a flattened sausage, usually covered with wax to ensure better preservation. A natural product without preservatives, additives, or coloring, it is simply...