Petramarè®: threads of taste and beauty
Colors, seasons, memory
In dialogue with chefs, Petramarè weaves roots and vision. It becomes canvas and texture: crunchy or soft, it welcomes the scents of the sea, freshly harvested seasonal vegetables, gestures that speak of what is essential.
Technique lives in the process, creativity lives on the plate
Few gestures, maximum freedom. Pure flavor that lets ingredients speak for themselves. This is how different interpretations of the same Mediterranean are born—where every color tells a season, every aroma awakens a memory, and every dish becomes a dialogue between tradition and contemporaneity.
The sincere taste of Chef Ivan Tronci
Few gestures, pure flavor: the Mediterranean of globe-trotting chef Ivan Tronci with Friscous®
A modern ingredient with deep roots, speaking the language of the Mediterranean everywhere. Along Friscous®’s journey beside chefs, globe-trotting chef Ivan Tronci embodies simplicity turned into art. From Puglia to Mediterranean ports, through markets, seasons, and the sea, his cuisine tells a story of instinct and respect for ingredients. An untiring traveler, he always carries the pride of his roots within a continuously evolving professional path.
In his style, cultural suggestions intertwine with a human and creative search guided by taste and well-being: the synergy among different ingredients becomes balance, nourishment, and pleasure—for the body and, indirectly, for the spirit. His inspiration springs from the highest expressions of nature: a “sun cuisine” made of light, seasons, and an infinite chromatic variety—colors that ignite memories and stir emotions worth living for.
In Friscous® he has found a travel companion that matches his natural rhythm: ready in 30–60 seconds, authentic in flavor; modern in gesture, rooted in memory. It’s a pact of freedom and precision—few gestures, pure taste—where tradition meets the curiosity of those who never stop experimenting.
Heinz Beck and the beginning of a living dialogue.
In his kitchen, precision and sensitivity merge with respect for ingredients.
Friscous® found its place in a symbolic dish:
Yuzu-marinated red shrimp with guacamole, Friscous®, and Ruliano “Rudis Armus”.
In this recipe, the Salento granules become architecture of flavor: crunchy, light, alive.
An element able to dialogue with Michelin-starred cuisine while preserving its authentic soul.
Heinz Beck and the beginning of a living dialogue.
In his kitchen, precision and sensitivity merge with respect for ingredients.
Friscous® found its place in a symbolic dish:
Yuzu-marinated red shrimp with guacamole, Friscous®, and Ruliano “Rudis Armus”.
In this recipe, the Salento granules become architecture of flavor: crunchy, light, alive.
An element able to dialogue with Michelin-starred cuisine while preserving its authentic soul.
