Our mission
the art of conservation
OUR PRODUCT LINES
Pesto
Fragrant, calibrated blends give the product an intense fragrance and aroma.
Ready to enjoy
No refrigerated storage required. Without preservatives.
Legumes
Legumes are, among plant foods, the richest in protein.
Savoury creams
Produced with fresh, organically grown vegetables and not semi-finished products.
Sauces
A variety of sauces can be used with great versatility from meat to vegetables.
Condipasta
Immediately ready and prepared with tomatoes and vegetables from Italian organic crops
Appetisers
With respect for typical regional recipes and natural preservation methods.
Cheese sauces
These richly flavoured sauces enhance the typical taste of each cheese.
Food service
These sauces are the ideal choice for professionals in the Foodservice Ho.Re.Ca. channel.
News and articles
RICE B2B MEETINGS 9/10 September 2026
For the second edition of RISO’ – International Rice Festival, scheduled in Vercelli from 11 to 13 Se
Company closure for holidays
We will be closed for the holidays from 10 to 23 August 2026, and we wish everyone a great holiday. Choose our products: every day you will experience the experien
Lunathica 8-12 July 2026
This year, Cereal Terra S.r.l. is participating as a sponsor in the international street theatre festival in Villanova Canavese, in the province of
OUR STRENGTHS
It is said that we are what we eat
so let us nourish ourselves with good, healthy and natural things, so that we can simply be ourselves in the best possible way.
The art of conservation is not just putting the fruit in the jar. Along with the scents and flavours of the season, we also preserve the nuances of memories and emotions, because when we taste a conserve, it must speak to us of its moment in life, reawakening in us moments now forgotten but which pleasantly come to mind, making us relive a beautiful moment from our past. For these reasons in which we firmly believe, we have chosen to use only fresh raw materials e biological at the natural time of their harvest.
