Strawberry compote with Aceto Balsamico di Modena PGI

Fruit in varying proportions (pears, figs, cherries, clementines, apricots, pumpkin, citron), candied and immersed in a syrup of sugar and mustard, with a sweet and delicately spicy flavor. Perfect to pair with boiled meats, cold cuts, and all types of cheese.

Red tuna belly in olive oil, entirely hand-worked

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.

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.

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.

Mountain lentils have a soft skin, so they do not need soaking in water before cooking. They are an excellent match with Cotechino and Zampone pork meat products.

Pesto with Genoese PDO basil, PDO aged Parmigiano Reggiano and extra virgin olive oil. A typical Ligurian tradition.

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.

Over - 300g datterini tomato puree

Fresh onions in extra virgin olive oil.

Net weight: 200 g

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.

This was the first pasta ever made with truffles in the world. The generous number of eggs in the dough combined with bronze drawing and slow drying gives these tagliolini the taste and texture of home-made pasta.

Sun-dried tomatoes in olive oil with aromatic herbs.

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.

This sweet and sour preparation is very rich and tasty because it collects all the goodness and aromas of the vegetables.

This conserve is excellent with matured cheeses, roast meats, lamb or fish carpaccios.