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UltraVeloci
We Love Vivaci
Patatine
Barchette
Frisè
Aurea
Fette con Buccia
Crocchette
Casalinghe
Una Tira l'Altra
Extrafini
Tocchetti
We Love Croccanti
We Love Extrafini
We Love Rustiche
We Love Con Buccia
We Love Gustose
We Love Crocchè
We Love Ghiotte
We Love Dolci
Mickey Mouse Croquettes
Gnocchi di patate
Fior di Purè
Iodì
Rossana
Bianca
Yellow Flesh Potatoes
Red skin potatoes
Early Potatoes
PDO Potato from Bologna
PGI Potato from Sila
Potatoes from Lombardy
Potatoes from Tuscany
Potatoes from Umbria
Early Potatoes from Sicily
BRING INSTANT CHEER TO YOUR HOME AND YOUR TABLE.
Crocchè filled with mozzarella
Fior di zucchine
Petali di cipolle
Foglie di salvia
Tris di verdure
Stick di zucchine
Stick di ortaggi misti
Extra Patatine
Barchette con buccia
Carciofi
Bocconcini di baccalà
Capperi
Extra Steakhouse
Extra Crispy Kings
Patatine taglio classico
Casalinghe
Fiammifero
Extra Wonders
Tocchettoni Rustici
Novelle
Extra Spikky
Spicchi
Spicchi con buccia
Fette con buccia
Crocchette
Purea di patate in dischi
Tocchetti al naturale
Rustici al naturale
Spicchi al naturale
Novelle al naturale
Gnocchi di patate
Chicche di patate
Professional
Boost your creativity with our unlimited product ideas
A wide range of products designed to add value to your restaurant's menu. You will surely find the kind of Pizzoli frozen potatoes that best meets your needs.
In the kitchen
Cooking tips: recipes, combinations, sauces
Here's how to cook our potatoes, fresh and frozen, and make the most of their versatility in everything from appetisers to desserts. And some cooking hacks to make them even more special.
COMBINATIONS
Potatoes go well with everything. You can't go wrong with classic combinations like roast and baked potatoes, salmon in a potato crust, potatoes with mussels, and roast chicken with fries. Or choose winning combinations from international cuisine such as fish and chips, burgers and chips, potatoes with yoghurt sauce and chives, and curry. You can even use them in pizza or bread dough, to soften meatballs, or to thicken soups. And don't forget the simple yet sublime taste of boiled potatoes seasoned with a little salt and a drizzle of extra virgin olive oil.
In the kitchen
Sauces
Fries seem to be made for dipping in sauces, and the world is divided between those who love them with ketchup and those who prefer them with mayonnaise. But that's not all: there's nothing stopping you from dipping fries in barbecue or Mexican sauce to make them nice and spicy, or a fresh, tasty guacamole. If you're not happy with just one flavour, make a mayonnaise, divide it into four bowls and add a different ingredient to each one: paprika, olive paste, yoghurt and garlic, and a mix of herbs - wow! Or we suggest these two sauces, which can be prepared in just a few steps.
SWEET AND SOUR SAUCE
Crush 1 garlic clove in a mortar and then sauté in oil until it softens. Add 200g tomato sauce, salt, and 30g sugar, and cook for 15 minutes. Pour in the vinegar and let it evaporate, stir and leave to cool.
YOGHURT SAUCE
Crush the garlic and mix it with 2 tablespoons of oil. Separately season the yoghurt with the chopped dill, vinegar, and salt, then add the filtered aromatic oil and mix the ingredients together.