Condiment with Balsamic Vinegar of Modena IGP. Its density of 1.31 makes this condiment ideal with meat and cheeses.

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.

Condiment with Balsamic Vinegar of Modena IGP. Its density of 1.31 makes this condiment ideal with meat and cheeses.

Brings out the flavour of fish, meats, cheeses, ice creams and seasonal fruit. Concentrated must and PGI Modena Balsamic vinegar meet to bring you this sweet and dense cream, the perfect product to help unleash your fantasy in the kitchen.

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.

Perfect on all types of salads and crudités. Ideal for creating cooking bases for game and poultry.

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.

Ideal if used raw as a condiment for boiled meats and sauces. It pairs delicately with fish, meat and cheese (excellent on flakes of Parmigiano Reggiano). A unique complement to fruit salads, ice creams, creams and zabaglione.

Barrel-aged white dressing

Fiaschetta di Patrizia, from the “Little Women” collection of the Family Reserve, results from the desire to dedicate a line of refined vinegars and dressings to the ancestors of the Giusti family.

Calamaio di Vittoria, from the “Little Women” collection of the Family Reserve, results from the desire to dedicate a line of refined vinegars and dressings to the ancestors of the Giusti family.

Characterized by a rich perfume and an agreeable and rounded acidity, the “Medaglia d’Argento” is an aromatic balsamic vinegar, enhancing the flavors of any dish with its intensity. In cuisine it can be used fresh or can be heated in cooking preparations.

2 Gold Medals, a time-honoured product of vinegar producer Acetaia Giusti, the “Il Classico” is a highly versatile balsamic vinegar which can be used for cooking and as a dressing.

3 Gold Medals, this vinegar is in memory of the ancestor who invented the recipe at the beginning of the twentieth century. It is made with musts from ripe and dried grapes.

Characterized by a rich perfume and an agreeable and rounded acidity, the “Medaglia d’Argento” is an aromatic balsamic vinegar, enhancing the flavors of any dish with its intensity. In cuisine it can be used fresh or can be heated in cooking preparations.

2 Gold Medals, a time-honoured product of vinegar producer Acetaia Giusti, the “Il Classico” is a highly versatile balsamic vinegar which can be used for cooking and as a dressing.

3 Gold Medals, this vinegar is in memory of the ancestor who invented the recipe at the beginning of the twentieth century. It is made with musts from ripe and dried grapes.

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.

4 Gold Medals, the “Quarto Centenario” vinegar was created to celebrate the 400-year anniversary of the Giusti family.

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.

5 Gold Medals, “Banda Rossa” is the personal gift of uncle Giuseppe to the current family members and it has become the symbol of the Giusti vinegar making expertise the family is proud of.

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.

The King of all condiments in a 100 ml format, ready to bring out the flavour in all your dishes. PDO Traditional Modena Balsamic Vinegar is always a pleasant surprise on meats, fish, cheeses or vegetables. Try the aged variety.

The King of all condiments in a 100 ml format, ready to bring out the flavour in all your dishes. PDO Traditional Modena Balsamic Vinegar is always a pleasant surprise on meats, fish, cheeses or vegetables. Try the extravecchio variety.

A quality condiment, aged for at least twelve years in barrels rich in history and aromas. Traditional Reggio Emilia Balsamic Vinegar is guaranteed by the Protected Denomination of Origin mark. Try the pronounced acidity of the Bollino Aragosta variety.

A quality condiment, aged for at least twelve years in barrels rich in history and aromas. Traditional Reggio Emilia Balsamic Vinegar is guaranteed by the Protected Denomination of Origin mark. Try the persistent flavour of the Bollino Oro (gold label) variety.