Organic Parma Curly Tomato Puree

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

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.

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.

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

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.

Wild boar ragù, ideal for seasoning pasta, lasagna or for preparing croutons.

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

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.

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

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.

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.)

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 origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.

Raw ox heart tomato puree 550g

Sweet Cream with Sicilian Pistachio