Sun-dried tomatoes in olive oil with aromatic herbs.
Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Pantry
A varied pantry, full of artisan specialties selected by Silvano Romani from Emilian and Italian producers who guarantee a short supply chain and quality of raw materials. From Traditional Balsamic Vinegar of Modena PDO to extra virgin olive oil, from giardiniera to porcini mushrooms, from pickles to mustards. Only first choices and quality proposals. Because food is an art, to be cultivated with passion.
Filter By
Artichoke hearts with garlic and parsley in olive oil
Artichoke hearts with garlic and parsley in olive oil
Bitter orange marmalade, 100% organic, no added pectin. Total fruit used: 50 g per 100 g of jam.
Extra peach jam, 100% organic, no added pectin. Total fruit used: 100 g per 100 g of jam.
Extra blueberry jam, 100% organic, no added pectin. Total fruit used: 100 g per 100 g of jam.
Extra strawberry jam, 100% organic, no added pectin. Total fruit used: 100 g
Extra fig jam, 100% organic, no added pectin. Total fruit used: 100 g per 100 g of jam.
Extra berry jam, 100% organic, no added pectin. Total fruit used: 100 g for 100 g of jam
Extra cherry jam, 100% organic, no added pectin. Total fruit used: 100 g per 100 g of jam.
Extra apricot jam, 100% organic, no added pectin. Total fruit used: 100 g
The yellow peaches of Leonforte are a Slow Food Presidium. Crunchy, fragrant and tasty as if they were just picked from the tree, they are selected one by one, choosing only those that are still hard and firm enough.
The practical thermal shopper by Silvano Romani
Chocolate chip biscuits, handmade
Classic hand-made biscuits
The charm of these delicious anchovies is the secret recipe of the sauce, which is prepared a few times a year and which has been passed down orally from father to son since 1906.
Trentino recipe with nettle sprouts and smoked bacon in chunks, in a soft savory béchamel. Ideal for seasoning pasta, lasagna, for filling savory pies and for preparing crostoni.
Trentino recipe with seasoned speck, cut into strips and whole chanterelles, all wrapped in a soft, salty béchamel sauce.
Wild boar ragù, ideal for seasoning pasta, lasagna or for preparing croutons.
Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.
Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.
Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.
Aldo's Pasta is handcrafted and reflects the ways of the authentic housewives of the Marche, who with rhythm and heart transform the raw materials with precious mastery.
Aldo's Pasta is handcrafted and reflects the ways of the authentic housewives of the Marche, who with rhythm and heart transform the raw materials with precious mastery.
Felicetti pasta is made from uncontaminated organic crops, high altitude spring water, with processes that respect the deep integrity of the raw material.
Bar of white chocolate
Bar of milk chocolate and puffed rice.
Bar of dark chocolate and coffee. 100 g
Bar of dark chocolate 60% with Bronte pistachios PDO.
Characterized by a rich perfume and an agreeable and rounded acidity, the “Medaglia d’Argento” is an aromatic balsamic vinegar, enhancing the flavors of any dish with its intensity. In cuisine it can be used fresh or can be heated in cooking preparations.
Characterized by a rich perfume and an agreeable and rounded acidity, the “Medaglia d’Argento” is an aromatic balsamic vinegar, enhancing the flavors of any dish with its intensity. In cuisine it can be used fresh or can be heated in cooking preparations.
3 Gold Medals, this vinegar is in memory of the ancestor who invented the recipe at the beginning of the twentieth century. It is made with musts from ripe and dried grapes.
2 Gold Medals, a time-honoured product of vinegar producer Acetaia Giusti, the “Il Classico” is a highly versatile balsamic vinegar which can be used for cooking and as a dressing.
Thanks to its organoleptic characteristics – low stickiness, perfect cooking resistance, rare grain compactness and high percentage of starch – recognized even by the most important chefs, Carnaroli Superfino Riserva San Massimo rice is ideal for preparing risottos.
During cooking, it delicately absorbs the flavours of the various ingredients, releasing its precious starch, and then presents itself on the table with compact and homogeneous grains, which even tend, as they cool, to return to being “al dente”.
When the fire is turned off, the rice stops cooking and the grains, due to their structure, do not run the risk of falling apart. The quality of this excellent product is perceived at the first taste, revealing the scents of the natural reserve.
Dark chocolate cream.
A soft pistachio cream to spread or enjoy as a dessert with a spoon
The piadina mignon is excellent for an aperitif, a snack or for a children's snack. To be consumed stuffed or instead of bread. 10 Pieces.
Vialone nano rice is the traditional rice of the Veronese plain: ideal for creamy risottos, because it releases a lot of starch during cooking.
Cooking time: 16 - 18 minutes.
Carnaroli rice is considered one of the best Italian varieties of rice for risotto.
Ideal for grainy risottos and rice salads as it releases little starch and holds up well during cooking.
Cooking time: 17 - 19 minutes.
Soft sweet bun made with dairy butter and starter, left to rise for 48 hours, without any added preservatives. The bun is covered with a very sweet almond and sugar icing. A true sweet speciality “made in the slow way”.
Pre-sliced smoked salmon (long cut), freshly processed, dry salted with sea salt.
It is a honey produced by bees, following the collection of pollen from the blackberry flower (blackberry), collected in June: delicious honey with a very delicate taste, slightly perfumed, with notes reminiscent of flowers, caramelized sugar, ripe fruit and jam. Ideal for breakfast or to combine with yogurt and dairy products.
It is traditionally considered the honey of resilience, because this stubborn plant manages to survive where many others have given up.
Soft sweet bun made with dairy butter and starter, left to rise for 48 hours, without any added preservatives. The bun is covered with a very sweet almond and sugar icing. A true sweet speciality “made in the slow way”.
Collina di Brindisi PDO extra virgin olive oil. Cold pressed, superior category olive oil.
Anchovy fillets in spicy sauce.
This sweet and sour preparation is very rich and tasty because it collects all the goodness and aromas of the vegetables.
Casa Pietra acacia honey is a monofloral organic honey, which maintains the nutritional and health properties of this extraordinary product because it is raw, that is, it is not subjected to pasteurization or heat treatments and is produced by bees raised in full respect of their well-being, respecting local biodiversity.
A tasty and healthy specialty, made according to an ancient recipe using only natural and high-quality ingredients. Figs, sugar, honey, lemon peel... in Caramelized Figs there is all the sweetness and authenticity of tradition.
Amarescata is an extra jam of Marasca cherries. Prepared according to an ancient recipe of the century-old tradition, Amarescata Luxardo is ideal for the preparation of tarts and baked desserts.
A typical cake made with almonds, hazelnuts and butter. Crunchy and fragrant, this cake is best consumed dipped in zabaglione.
Carloforte red tuna tarantello in olive oil, entirely hand-made.
Carloforte red tuna belly in olive oil, entirely hand-worked
Extra virgin olive oil - Raw material
Lentigione Zucca Plum Preserve Without Added Sugar
Zibibbo zabaione is a renewed version of the traditional zabaione with either Marsala or Moscato wine. Zibibbo, an excellent Sicilian liqueur wine, gives the zabaione an aromatic flavour of raisins which is perfectly combined with shortbread cookies and the almond Sbrisolona cake.
Carloforte Red Tuna in Olive Oil
Cantabrian Sea Anchovies in Extra Virgin Olive Oil - Gold Series
Anchovy fillets caught in the Cantabrian Sea are thick and tasty, even more meaty, with a pink colour tending towards tobacco and a larger size.
Vegetable Dice
As per the best tradition, mayonnaise is obtained by emulsion of eggs, vinegar, lemon, seed oil and extra virgin olive oil. In this case, the olive oil is that of Agàzan, produced by the same company, among the Ligurian hills, with a selection of Taggiasca olives from their oldest and highest olive groves.