Pear Mostarda

Ideal if used raw as a condiment for boiled meats and sauces. It pairs delicately with fish, meat and cheese (excellent on flakes of Parmigiano Reggiano). A unique complement to fruit salads, ice creams, creams and zabaglione.

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.

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.

Sweet Cream with Sicilian Pistachio

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

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.

Raw ox heart tomato puree 550g

Calamaio di Vittoria, from the “Little Women” collection of the Family Reserve, results from the desire to dedicate a line of refined vinegars and dressings to the ancestors of the Giusti family.

 Red Tuna in Olive Oil

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.

All fruit types and only natural fruit sugar. The simplest recipe, gently cooked following the tradition to fully preserve the taste and the smell of fruit. No colouring, preservatives, thickeners and no added pectin. True home-made tradition, with the highest content in fruit on the market.

On the hills around Livorno, the olives of the Tenuta San Guido farm are transformed into a superior condiment. Sassicaia extra virgin olive oil has a delicate and fruity flavour and is perfect served with soups, bruschetta, salads, boiled or steamed vegetables.

Vegetable Dice

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.

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

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.