Bulion 200 X 3.67 = 734, Pulpe de pui 600X8.26=4956, Cartofi 800X3.03=2424, Ceapa 150X3.85=577.50, Morcovi 150X3.48=522, Zarzavat ciorba 200X4.59=918, Fasole verde 200X4.31=862, Mazare 200 X 3.67 = 734, Dovlecei conserva 200X 5.05= 1010, Ulei 100 X 7=700, Condimente( cimbru - 30 BUC , marar- 30 BUC , leustean - 30 BUC , foi de dafin- 30 BUC , patrunjel-30 BUC ) 150 X 1.47=220.50,Usturoi 10 X 25.69 = 256.90 Orez Atifco 50X6....
Bulion 200 X 3.67 = 734, Pulpe de pui 600X8.26=4956, Cartofi 800X3.03=2424, Ceapa 150X3.85=577.50, Morcovi 150X3.48=522, Zarzavat ciorba 200X4.59=918, Fasole verde 200X4.31=862, Mazare 200 X 3.67 = 734, Dovlecei conserva 200X 5.05= 1010, Ulei 100 X 7=700, Condimente( cimbru - 30 BUC , marar- 30 BUC , leustean - 30 BUC , foi de dafin- 30 BUC , patrunjel-30 BUC ) 150 X 1.47=220.50,Usturoi 10 X 25.69 = 256.90 Orez Atifco 50X6.42=321, Otet 10X4.13=41.30, Oua 300X0.74=222, Marmelada 60X7.34=440.40, Margarina vegetala 24X5.50=132, Spanac 200X5.96=1192, Vinete 200X7.16=1432, Varza 200X2.75=550, Sare 10X1.83=18.30, Paste fainoase 20X4=80, Paste fainoase 5 kg 2X29.36=58.72, Rosii bulion 200X6=1200, Mere 50X 4.59=229.50
PREZENTA TINE LOC DE COMANDA FERMA