Classification Information
CANNELONI, RAVIOLI AND PASTA; SOUPS, PREPARATIONS FOR BROTHS, MINESTRONE; SOUP AND MEAT SEASONINGS; RAGOUT; BEEF STEW; TOMATO SAUCE; VENISON, HARE AND TONGUE; STEWED PRESERVED AND PREPARED MUSHROOMS, BEANS, ARTICHOKES AND ONIONS; TRIPE; VEGETABLE SALADS AND ANTIPASTOS; ARTICHOKE SAUCE, COCKTAIL SAUCE, TARTAR SAUCE, SAUCES FOR MEATS, FISH, POULTRY, EGGS AND PASTA
Meats and Processed FoodsCREME CARAMEL; PUDDINGS; FRUIT TOPPINGS; FLAVOUR COMPOUNDS FOR WHIPPING CREAM, CAKE TOPPINGS AND COFFEE; ICE CREAM; MAYONNAISE-BASED SAUCE
Staple Foods