Chilli Puree

Gia HotChilli Puree is natural Chilli which is selected and crushed ready for use. Careful handling will ensure that the product retains the full fragrance and taste of Chilli.

Chillies, salt, acidity regulator: citric acid.

Shelf life and Storage:
Temperature of storage: ambient.
Shelf life: 24 months unopened.
Refrigerate after opening tubes and consume in 4 weeks.


Nutrition information per 100 gr:
Energy: 117 Kj/28 Kcal
Fat: 0,5 g
Of which saturates: 0 g
Carbohydrate: 3,4 g
Of which sugar: 1,4 g
Protein: 1,6 g
Salt: 11,1 g

Packaging information

Net weight: 80 g.
Primary packaging: Aluminium tube in box

Secondary packaging: n°12 tubes tear off outer carton.
Gross weight: 1,20 kg
Dimension: cm 23 x 8,5 x 19,5 (height)

Pallet dimensions: cm 80 x 120 x 180 (height) Gross weight: 445 kg
n° 44 cartons/layer - max n°8 layers

Pallet dimensions: cm 100 x 120 x 180 (height) Gross weight: 580 kg
n° 58 cartons/layer - Max n°8 layers

For further information about the product or the supply policy, please contact us.

Ph. +39 0532 849801 -

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Our recipes
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Chicken roll-ups “ALLA DIAVOLA” with rocket and pear salad


4 slices of chicken breast 1 cm thick
4 cm GIA Chilli Puree
2 sprigs rosemary
2 cm GIA anchovy paste
80 g rocket
1 pear
40 ml extra virgin olive oil
Salt and pepper to taste.

Spread 3 cm GIA Chilli Puree and GIA Garlic Puree over one side of the chicken breasts, then sprinkle with minced rosemary, salt and pepper.
Put 2 chicken slices one on top of the other, roll up in a sheet of aluminium foil greased with olive oil, and fold over the short ends; prepare the other 2 slices in the same way, then bake in a 200° oven for about 25-30 min. Cut pear into strips and combine with rocket, then sprinkle with salt and pepper.
Combine the olive oil with the remaining Chilli Puree. Take the chicken rolls out of the oven, open the foil and cut them into thick rounds. Serve with the salad and the chilli-flavoured olive oil.

GIA srl
Via Luneda 9
44047 San Carlo di Sant'Agostino (FE) - ITALY
Tel +39 0532 849 801
Fax +39 0532 849 800
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