Bar of milk chocolate with whole hazelnuts

Felicetti pasta is made from uncontaminated organic crops, high altitude spring water, with processes that respect the deep integrity of the raw material.

Artichoke hearts with garlic and parsley in olive oil

Bar of dark chocolate 60% with Bronte pistachios PDO.

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

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

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.

Barrel-aged white dressing

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

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.

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.

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

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

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.

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.

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.