This was the first pasta ever made with truffles in the world. The generous number of eggs in the dough combined with bronze drawing and slow drying gives these tagliolini the taste and texture of home-made 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.

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.

Collina di Brindisi PDO extra virgin olive oil. Cold pressed, superior category olive oil.

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.

Hand picked in Umbria olive groves, lovingly pressed and processed with passion. This is an extra virgin olive oil characterised by its fruity and fragrant aroma, perfect for all raw condiments, with legume soups, meats and grilled 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 origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.

On the hills around Livorno, the olives of the Tenuta San Guido farm are transformed into a superior condiment. Sassicaia extra virgin olive oil has a delicate and fruity flavour and is perfect served with soups, bruschetta, salads, boiled or steamed vegetables.

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

Extra virgin olive oil - Raw material

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.

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

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.

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.