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.

All fruit types and only natural fruit sugar. The simplest recipe, gently cooked following the tradition to fully preserve the taste and the smell of fruit. No colouring, preservatives, thickeners and no added pectin. True home-made tradition, with the highest content in fruit on the market.

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.

Fig sauce with Modena IGP balsamic vinegar, the ideal accompaniment for tasty mature cheeses.

All fruit types and only natural fruit sugar. The simplest recipe, gently cooked following the tradition to fully preserve the taste and the smell of fruit. No colouring, preservatives, thickeners and no added pectin. True home-made tradition, with the highest content in fruit on the market.

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.

This conserve is excellent with matured cheeses, roast meats, lamb or fish carpaccios.

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

A jelly with a fresh taste of grapes and red fruits that enhances the flavors of dry pastries and fruit salads. Ideal as an accompaniment to fresh and aged cheeses.

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.

Only top quality raw materials, selected directly from local or Italian farmers, are used for these mustards: ingredients that do not require, in the transformation, the addition of preservatives, thickeners and antioxidants.

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

Only top quality raw materials, selected directly from local or Italian farmers, are used for these mustards: ingredients that do not require, in the transformation, the addition of preservatives, thickeners and antioxidants.

Dark chocolate cream.

Only top quality raw materials, selected directly from local or Italian farmers, are used for these mustards: ingredients that do not require, in the transformation, the addition of preservatives, thickeners and antioxidants.

Only top quality raw materials, selected directly from local or Italian farmers, are used for these mustards: ingredients that do not require, in the transformation, the addition of preservatives, thickeners and antioxidants.

Only top quality raw materials, selected directly from local or Italian farmers, are used for these mustards: ingredients that do not require, in the transformation, the addition of preservatives, thickeners and antioxidants.

Bar of milk chocolate with whole Italian hazelnuts.

Only top quality raw materials, selected directly from local or Italian farmers, are used for these mustards: ingredients that do not require, in the transformation, the addition of preservatives, thickeners and antioxidants.

Only top quality raw materials, selected directly from local or Italian farmers, are used for these mustards: ingredients that do not require, in the transformation, the addition of preservatives, thickeners and antioxidants.

Only top quality raw materials, selected directly from local or Italian farmers, are used for these mustards: ingredients that do not require, in the transformation, the addition of preservatives, thickeners and antioxidants.

Bar of dark chocolate 60% with Italian roasted almonds.

Extra apricot jam, 100% organic, no added pectin. Total fruit used: 100 g

Bar of classic dark chocolate 70%.

Extra cherry jam, 100% organic, no added pectin. Total fruit used: 100 g per 100 g of jam.

30% milk chocolate bar

Extra fig jam, 100% organic, no added pectin. Total fruit used: 100 g per 100 g of jam.

Extra strawberry jam, 100% organic, no added pectin. Total fruit used: 100 g

Extra blueberry jam, 100% organic, no added pectin. Total fruit used: 100 g per 100 g of jam.

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.

Bar of dark chocolate 99%.

Extra berry jam, 100% organic, no added pectin. Total fruit used: 100 g for 100 g of jam

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.

Bar of dark chocolate 90%.

Bitter orange marmalade, 100% organic, no added pectin. Total fruit used: 50 g per 100 g of jam.

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.

Extra peach jam, 100% organic, no added pectin. Total fruit used: 100 g per 100 g of jam.

Bar of dark chocolate 60% with Bronte pistachios PDO.

Cherries, pears, apricots, peaches, figs, melons, white pumpkins, tangerines, lemons, oranges, citrons, chestnuts ... a tasty fruit bunch, coloured with warm summer and autumn shades, with a spicy note toned down by the sweetness of candied fruit. This is Mostarda di Voghera.

Cherries, pears, apricots, peaches, figs, melons, white pumpkins, tangerines, lemons, oranges, citrons, chestnuts ... a tasty fruit bunch, coloured with warm summer and autumn shades, with a spicy note toned down by the sweetness of candied fruit. This is Mostarda di Voghera.

Lentigione Zucca Plum Preserve Without Added Sugar

Bar of milk chocolate and puffed rice.

Bar of white chocolate

Amarescata is an extra jam of Marasca cherries. Prepared according to an ancient recipe of the century-old tradition, Amarescata Luxardo is ideal for the preparation of tarts and baked desserts.

Classic hand-made biscuits

A tasty and healthy specialty, made according to an ancient recipe using only natural and high-quality ingredients. Figs, sugar, honey, lemon peel... in Caramelized Figs there is all the sweetness and authenticity of tradition.

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”.

Casa Pietra acacia honey is a monofloral organic honey, which maintains the nutritional and health properties of this extraordinary product because it is raw, that is, it is not subjected to pasteurization or heat treatments and is produced by bees raised in full respect of their well-being, respecting local biodiversity.

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”.

It is a honey produced by bees, following the collection of pollen from the blackberry flower (blackberry), collected in June: delicious honey with a very delicate taste, slightly perfumed, with notes reminiscent of flowers, caramelized sugar, ripe fruit and jam. Ideal for breakfast or to combine with yogurt and dairy products.

It is traditionally considered the honey of resilience, because this stubborn plant manages to survive where many others have given up.

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

The yellow peaches of Leonforte are a Slow Food Presidium. Crunchy, fragrant and tasty as if they were just picked from the tree, they are selected one by one, choosing only those that are still hard and firm enough.