Pumpkin Mostarda

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.

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.

Compact Tuna Fillets in 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.

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

Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.

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

Anchovy fillets in spicy sauce.

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

The piadina mignon is excellent for an aperitif, a snack or for a children's snack. To be consumed stuffed or instead of bread. 10 Pieces.

Sweet Hazelnut Cream

 Red Tuna in Olive Oil

Extra virgin olive oil - Raw material

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.

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