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.

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

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.

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.

Organic Parma Curly Tomato Puree

A soft pistachio cream to spread or enjoy as a dessert with a spoon

Dark chocolate cream.

Over - 300g datterini tomato puree

Raw ox heart tomato puree 550g

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.

Bar of milk chocolate with whole Italian hazelnuts.

Chocolate chip biscuits, handmade

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.

Bar of dark chocolate 60% with Italian roasted almonds.

Lentils of Castelluccio di Norcia 

Bar of classic dark chocolate 70%.

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.

30% milk chocolate bar

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.

Bar of dark chocolate 99%.

Vegetable Dice

Bar of dark chocolate 90%.

Bar of dark chocolate 60% with Bronte pistachios PDO.

Bar of milk chocolate and puffed rice.

Bar of white chocolate

Classic hand-made biscuits

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”.

Special sweet with ancient origins, is produced with honey, white sugar and 50% excellent almonds.