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.

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.

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.

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.

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.

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.

These sliced white head Porcini mushrooms 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

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

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

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

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.

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

Anchovy fillets in spicy sauce.

Unleash your creativity in the kitchen! With this Truffle Cheese Spread, you can create a host of tasty new recipes. Try this genuine Truffle flavored spread with balsamic vinegar!

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.

This cream made of chick-pea and summer black truffle revives one of the most traditional ingredients of Italian country cooking.

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.

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.

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

The porcini mushroom cream, typically used in Italian cooking and a tradition in our area, is a flavoured and gentle sauce to please your palate.

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

Made with the best Italian ingredients, this truffle-flavoured sauce is ready to taste as is or it may be used for the preparation of excellent truffle-based dishes.

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.

Carloforte Red Tuna in Olive Oil

Sliced summer black truffles preserved in 100% made-in-Italy EV oil to keep their flavour and taste intact.

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

Fresh summer black truffle (Tuber Aestivum Vitt.) is selected thoroughly: it is delicious as a dressing for your dishes or sliced on hot food such as risotto or pasta.J69Fresh summer black truffle (Tuber Aestivum Vitt.)

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