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LA VECCHIA DISPENSA S.R.L.

Itaalia

Teave

Ettevõte LA VECCHIA DISPENSA S.R.L., mis asutati 1993, aastal ja mis tegeleb Juust tööstuses. See tegeleb ka Suitsu- ja soolaliha, JA Leib ja sai, koogid ja kondiitritooted tööstustes. See asub Castelvetro Di Modena, Itaalia.

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LA VECCHIA DISPENSA S.R.L.

3 PIAZZA ROMA

41014 Castelvetro Di Modena - Itaalia

Käibemaksu nr.

Ettevõtte teave

Organisastoion

  • Asutamisaasta
    1993
  • Ettevõtte liik
    Peakorter

tegevused

  • Juust
  • Suitsu- ja soolaliha
  • Leib ja sai, koogid ja kondiitritooted
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SOMEXPORT

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SOMEXPORT has founded in 1994. We supply central buying platforms, suppliers, but especially in Africa, the Caribbean, the Indian and Pacific oceans, and the Middle East. We are an import-export company that deals in dry, frozen and fresh goods, and we work with over 300 suppliers in France and Europe. We specialise in the following food types: - dairy products (cheese, yoghurt, milk, cream, etc.), - dried and cured meats, - cakes and baked goods, - Halal products, - groceries, - seafood, - frozen goods. We can supply you with a wide range of food products.SOMEXPORT is your export partner. We can help you to discover the best products from every region of the world, products that meet your needs and your customers' demands. For over 20 years we have scoured the world looking for regional products, local specialities and traditional recipes. We can also source the specific ingredients or products that our customers request. Our approach is based on encounters with producers, livestock breeders, chefs, retailers, consumers and countless other actors in the farming and agri-food sectors. Feel free to contact us for more details!

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The production of Cacio di Pienza is an age-old tradition that's been handed down from generation to generation. The milk producers have come together to form the Cooperativa di Cotignano, maintaining and using the traditional processing method: the supply of milk with characteristic aromas from the typical herbs of the Val d'Orcia meadows, refined maturing techniques and, above all, painstaking attention to the quality of the cheese.

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