Pumpkin Mostarda

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.

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.

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.

Artichoke hearts with garlic and parsley in olive oil

Over - 300g datterini tomato puree

Fresh onions in balsamic vinegar.

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.

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.

Organic Parma Curly Tomato Puree

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.

Sun-dried tomatoes in olive oil with aromatic herbs.

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.

Sliced summer black truffles preserved in 100% made-in-Italy EV oil to keep their flavour and taste intact.

Antipasto Ricco with artichokes, chiodino mushrooms, sweet peppers and pitted olives in olive oil

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.

A jelly with a fresh taste of grapes and red fruits that enhances the flavors of dry pastries and fruit salads. Ideal as an accompaniment to fresh and aged cheeses.