Sun-dried tomatoes in olive oil with aromatic herbs.

Pesto with Genoese PDO basil, PDO aged Parmigiano Reggiano and extra virgin olive oil. A typical Ligurian tradition.

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 practical thermal shopper by Silvano Romani

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.

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.

Pre-sliced smoked salmon (long cut), freshly processed, dry salted with sea salt.

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.

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.

Among the ingredients that make this sauce unique, two make it truly special: tomatoes, strictly datterini and beefsteak, and Agazàn extra virgin olive oil, produced by the same company, among the Ligurian hills, with a selection of Taggiasca olives from their oldest and highest olive groves.

Over - 300g datterini tomato puree

Raw ox heart tomato puree 550g

Crispy, gentle, fresh and sweet and sour pickled vegetable Giardiniera, ready to taste as a side dish, matched with wine and suitable for tasting all year round.

This is a large jar, filled with superb first-quality anchovy fillets. Delicius guaranteed

Fresh summer black truffle (Tuber Aestivum Vitt.) is selected thoroughly: it is delicious as a dressing for your dishes or sliced on hot food such as risotto or pasta.J69Fresh summer black truffle (Tuber Aestivum Vitt.)

Sliced summer black truffles preserved in 100% made-in-Italy EV oil to keep their flavour and taste intact.

Made with the best Italian ingredients, this truffle-flavoured sauce is ready to taste as is or it may be used for the preparation of excellent truffle-based dishes.

The porcini mushroom cream, typically used in Italian cooking and a tradition in our area, is a flavoured and gentle sauce to please your palate.

This cream made of chick-pea and summer black truffle revives one of the most traditional ingredients of Italian country cooking.

100% made-in-Italy EV olive oil and the signature smell of the white truffle create a truly unique combination of flavours and scents in this white-truffle-flavoured dressing, which will make your dishes a definite success.

Only top quality raw materials, selected directly from local or Italian farmers, are used for these mustards: ingredients that do not require, in the transformation, the addition of preservatives, thickeners and antioxidants.