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.

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.

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.

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.

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

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.

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.

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.

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

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.

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.

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

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.

Cantabrian Sea Anchovies in Extra Virgin Olive Oil - Gold Series

Vegetable Dice

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.

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

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 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.)

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.