Strictly made in Italy rice, speed of preparation (three minutes in the microwave or pan) and delicacy of combinations to satisfy even the most demanding palates. These are the strengths of the fresh risotto line Bontà di [...]
With Christmas 2020, a series of absolute novelties and pleasant surprises arrive at Euroverde Società Agricola and its Bontà di Stagione brand. The first is the launch of a limited edition of the two new recipes Zuppa di [...]
To mark Christmas 2020, Euroverde Società Agricola is launching two new limited-edition recipes. Read the full article in Alimentando.
[...]There are four proposals from the premium brand Bontà di Stagione, Tradizione Agricola dal 1954, by Euroverde Società Agricola and included in the brand new line of risottos that inaugurated the autumn-winter season a few days ago: risotto all'ortolana, risotto with asparagus, risotto [...]
Euroverde Società Agricola, based in Azzano Mella in the Brescia area, despite the pandemic that hit the area hard, has continued to work while paying close attention to safety, both of products and employees. It thus looks beyond the phase [...]
Everything is ready at Euroverde Società Agricola for the seasonal changeover, which kicked off on May 4 in the Italian retail chains where we are present with our recipes. As happened for the fall - winter season just [...]
As of May four, Euroverde Società Agricola is changing seasons in the Italian retail chains where it is present with its recipes. As was the case for the fall - winter season just archived, Euroverde Società Agricola hopes from consumers [...]
Two or three points down for the fourth range, which recovered from a minus 10%, but the cooked sector continues to suffer with numbers halved. Franco Rollè, sales manager of Euroverde Società Agricola, known for its premium brand [...]
Euroverde Società Agricola, a family business that has been active in the horticultural sector for 60 years, presents its new ready-to-eat soups and veloutés designed for the summer season. Read the full article in Alimentando.
[...]Fabrizio Ziliani
