Flavour Typicalness

THE AGENCY OF TASTE bring its know-how all around the world…

A staff of professionals will help you to reach the best results in the dissemination of the typical taste of Mediterranean cooking all around the world.



OUR CLIENTS:

This message is bound to nternational caterings and hotels, distribution chains of fresh and frozen foods and flavouring companies.



Salty Menù:

“Ossobuco alla Milanese” (Milan);
Wild trout coked “in carpione” (Lago Maggiore);
“Risotto alla Trevigiana” (Treviso);
“Risotto alla Milanese” (Milan);
“Pizzoccheri alla Valtellinese” (Valtellina);
“Baccalà alla Vicentina” (Vicenza);
“Civee” meat (Piemonte);
“Panissa” (Vercelli);
Mixed boiled meat (Piemonte);
“Cassoeula” (Lombardy);
“Trippa alla Parmigiana (Parma);
Scalloped vegetables (Emilia Romagna);
“Passatelli” (Emilia Romagna);
“Lasagne” (Emilia Romagna);
“Tortellini” (Piemonte);
Fish Baked in foil (Liguria);
Truffle cream, “Pesto alla Genovese”, several Italian regional creams and sauces;
Etc…

Sweet Menù:

Crème caramel (Italy);
“Zabaglione” (North Italy);
“Tiramisù” (Italy);
“Panna cotta” (Italy);
“Strudel” (North Italy);
“Meringata” (Italy);
“Baci di dama” (Piemonte);
“Cassata” (Sicily);
“Cannolo Siciliano” (Sicily);
“Pastiera napoletana” (Naples);
“Babà al rum” (Naples);
“Limoncello cake” (Naples);
“Castagnaccio” (Florence);
“Necci and Ricotta” (Lucca);
“Charlotte alla Milanese” (Milan);
“Panettone artigianale” (Milan);
“Colomba pasquale” (Milan);
“Veneziana” (Venice);
Ice-creams (“stracciatella”, yogurt, “tiramisù”, vanilla, lemon, strawberry, “gianduia”, almond milk, “amaretto”, cocoa, biscuit and espresso).
Etc…