Lambrusco PDO Jelly

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.

Compact Tuna Fillets in Olive Oil

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.

Sweet Cream with Sicilian Pistachio

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.

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.)

Collina di Brindisi PDO extra virgin olive oil. Cold pressed, superior category olive oil.

This sweet and sour preparation is rich and flavorful, capturing all the goodness and aromas of garden vegetables.

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.

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.

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.

Red tuna tarantello in olive oil, entirely hand-made.

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

Veneziana cake made with creamery butter and sourdough starter, leavened for 48 hours and free from preservatives. Filled with sour cherries and cocoa. Topped with a sweet almond glaze, chocolate chips, and sugar.

Trentino recipe with seasoned speck, cut into strips and whole chanterelles, all wrapped in a soft, salty béchamel sauce.

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.