A varied pantry, full of traditional 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
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.
Cantabrian Sea Anchovies in Extra Virgin Olive Oil - Gold Series
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.
Red Tuna in Olive Oil
Red tuna belly in olive oil, entirely hand-worked
Red tuna tarantello in olive oil, entirely hand-made.
Compact Natural Tuna Fillets
Compact Tuna Fillets in Olive Oil
.png){kind=icon}
.png){kind=icon}
.png){kind=icon}
.png){kind=icon}
