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Combo Box 2 “Made in Senigallia” a domicilio con cosaporto

Combo Box 2 “Made in Senigallia”

by Paolo Brunelli - Combo
60,00€

"Made in Senigallia"

A box made up of emotions that come from products that first of all want to amplify the well-being of those who choose them.

This product is suggested for

In Hotel, Christmas.

The figure of this project is mainly found in the territoriality of products from all of Senigallia, a tourist town of the Marche region rich in culinary talents and important statements by which it has become a fixture of specialized tourism.
The project was born from the desire to join forces to make some of the best productions of Senigallia known. Products ranging from salty to sweet, with the addition of leavened products and a liqueur designed, born and studied in this area.

The box contains:

  • 1 pack of Brunelli blackberry jam
  • 2 Brunelli ice cream
  • 1 Brunelli passion fruit spread
  • 1 pack of Brunelli biscuits
  • 1 PandeFrà rye bread
  • 1 can of Cedroni tuna belly
  • 1 tin of cuttlefish with Cedroni peas
  • 1 Cedroni fish matriciana sauce
  • 1 soft drink lime and Cedroni ginger

Three signatures of the Marche table that can become a healthy habit and a good opportunity to renew an appointment with satisfaction.

Paolo Brunelli , ice cream maker and chocolatier, in this case is measured with the sideboard products that aim to enrich the breakfasts and snacks.

Moreno Cedroni , two Michelin star chef, concentrates modern, avant-garde, forward-looking cuisine in his jars and boxes. Here he transfers a piece of the sea and those same sensations that are experienced in his restaurants.

PandeFrà (Francesca Casci Ceccacci) is a breadmaker with a thousand resources, her rye bread has become a real must.

Paolo Brunelli has two stores. The first is that of Agugliano (Ancona), Gelateria Cioccolateria Brunelli, managed by his family, the second in Senigallia, Paolo Brunelli - Contemporary experience - in the historic center. The third, Paolo Brunelli - Combo - is under construction, will be inaugurated shortly and is located in Marzocca, a hamlet of Senigallia (Ancona), a new project that sees the mix of ice cream, chocolate and pastry. He is the author of two publications: in January 2016 he presented himself with 'Avanguardia Gelato', written with three other colleagues (Soban, Cutelli and Marchetti), a real manual of modern ice cream. In March 2017 solo with the book 'Ice cream shop for all seasons'. Also in 2016 he was co-founder of the Gelato Makers Company, a movement of responsibility towards good ice cream.