Pumpkin Mostarda

Organic Parma Curly Tomato Puree

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

Characterized by a rich perfume and an agreeable and rounded acidity, the “Medaglia d’Argento” is an aromatic balsamic vinegar, enhancing the flavors of any dish with its intensity. In cuisine it can be used fresh or can be heated in cooking preparations.

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.

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.

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

Compact Natural Tuna Fillets

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.

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

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.

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.

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.

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.

The vegetable sauce is a rustic vegetable puree with celery, white onion and purple onion, gently cooked in oil.
Try it with boiled meats, grilled pork, cooked cold cuts, sandwiches and appetizers.

Fiaschetta di Patrizia, 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.

Chocolate chip biscuits, handmade