Organic Parma Curly Tomato Puree

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

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

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

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

Fresh onions in extra virgin olive oil.

Net weight: 200 g

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

Anchovy fillets in spicy sauce.

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.

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.

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.

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.

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.

Crescentine o tigelle are produced using the traditional method of the Modena Apennines

Lentils of Castelluccio di Norcia 

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.

These whole white head Porcini mushrooms in oil in 200 g are perfect for your starters, or served with Parma salami or tasty side dishes.