Dried porcini mushrooms in 40 g sachets, ideal for use in the preparation of delicious starters, risottos or professional creams. Special type, to be eaten cooked only.

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

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.

Dried porcini mushrooms in 80 g sachets, ideal for use in the preparation of delicious starters, risottos or professional creams. Special type, to be eaten cooked only.

Crescentine o tigelle are produced using the traditional method of the Modena Apennines

Gourmet Giardiniera with onion and celery, contains hand-cut vegetables, cooked separately and pickled in sweet and sour for 10 days before being preserved in olive oil. Great with meat and fish dishes, but even better with traditional cheeses and salamis.

Giardiniera in chunks contains a mouthwatering mixture of chunky vegetables, enriched with celery, Borettana onions, purple onions and green beans and preserved in extra virgin olive oil and sunflower oil. Excellent with traditional salamis and oily fish.

This sweet and sour preparation is very rich and tasty because it collects all the goodness and aromas of the vegetables.

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.

A typical cake made with almonds, hazelnuts and butter. Crunchy and fragrant, this cake is best consumed dipped in zabaglione.

Organic Parma Curly Tomato Puree

Antipasto Ricco with artichokes, chiodino mushrooms, sweet peppers and pitted olives in olive oil

Chiodini mushrooms in olive oil, for appetisers or to accompany grilled meats.

Over - 300g datterini tomato puree

Raw ox heart tomato puree 550g

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

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”.

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.

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”.

These sliced white head Porcini mushrooms are perfect for your starters, or served with Parma salami or tasty side dishes.

Classic hand-made biscuits

Chocolate chip biscuits, handmade

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

Mountain lentils have a soft skin, so they do not need soaking in water before cooking. They are an excellent match with Cotechino and Zampone pork meat products.

Anchovy fillets in spicy sauce.

Lentils of Castelluccio di Norcia 

These whole white head Porcini mushrooms in oil in 200 g are perfect for your starters, or served with Parma salami or tasty side dishes.

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.

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.

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.

These sliced black head Porcini mushrooms in oil are perfect for your starters, or served with Parma salami or tasty side dishes.

Net weight: 200 gr

Buzzonaglia of Carloforte red tuna in olive oil, entirely hand-worked

Cantabrian Sea Anchovies in Extra Virgin Olive Oil - Gold Series

Vegetable Dice

Carloforte Red Tuna in Olive Oil

Carloforte red tuna belly in olive oil, entirely hand-worked

These whole black head Porcini mushrooms in oil in 200 g are perfect for your starters, or served with Parma salami or tasty side dishes.

Fresh onions in extra virgin olive oil.

Net weight: 200 g

Fresh onions in balsamic vinegar.

The vegetable sauce is a rustic vegetable puree with celery, white onion and purple onion, gently cooked in oil.
Try it with boiled meats, grilled pork, cooked cold cuts, sandwiches and appetizers.

Carloforte red tuna tarantello in olive oil, entirely hand-made.

A rustic vegetable sauce, enriched with parsley and the flavour of green celery. Excellent with boiled beef, eggs and anchovies, also good with boiled potatoes, soft-rind cheeses, robiola or fresh goat's cheese.

This well-balanced sauce is made with cauliflower, carrot, sweet pepper, fennel and onion, turnip and red chard, with ginger and a touch of fresh chilli.
It's ideal with white meats, cooked sausages and cotechino and goes well with gourmet sandwiches and burgers.

Artichoke hearts with garlic and parsley in olive oil

Artichoke hearts with garlic and parsley in olive oil

Sun-dried tomatoes in olive oil with aromatic herbs.