EVO oil dressing with black truffle

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.

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.

Red tuna belly in olive oil, entirely hand-worked

Gourmet Giardiniera with onion and celery, contains hand-cut vegetables, cooked separately and pickled in sweet and sour for 10 days before being preserved in olive oil. Great with meat and fish dishes, but even better with traditional cheeses and salamis.

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.

Anchovy fillets in spicy sauce.

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

Net weight: 200 gr

Among the ingredients that make this sauce unique, two make it truly special: tomatoes, strictly datterini and beefsteak, and Agazàn extra virgin olive oil, produced by the same company, among the Ligurian hills, with a selection of Taggiasca olives from their oldest and highest olive groves.

The porcini mushroom cream, typically used in Italian cooking and a tradition in our area, is a flavoured and gentle sauce to please your palate.

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.

4 Gold Medals, the “Quarto Centenario” vinegar was created to celebrate the 400-year anniversary of the Giusti family.

Extra strawberry jam, 100% organic, no added pectin. Total fruit used: 100 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.

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.

Fresh onions in balsamic vinegar.

Vialone nano rice is the traditional rice of the Veronese plain: ideal for creamy risottos, because it releases a lot of starch during cooking.

Cooking time: 16 - 18 minutes.