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.

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.

The origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.

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

The origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.

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 origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.

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.

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.

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”.

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

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.

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

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.

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.

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.

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.