Truffle sauce

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

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.

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.

A quality condiment, aged for at least twelve years in barrels rich in history and aromas. Traditional Reggio Emilia Balsamic Vinegar is guaranteed by the Protected Denomination of Origin mark. Try the pronounced acidity of the Bollino Aragosta variety.

Red tuna belly in olive oil, entirely hand-worked

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.

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 80 g sachets, ideal for use in the preparation of delicious starters, risottos or professional creams. Special type, to be eaten cooked only.

Soft sweet bun made with dairy butter and starter, left to rise for 48 hours, without any added preservatives. The bun is covered with a very sweet almond and sugar icing. A true sweet speciality “made in the slow way”.

This is a large jar, filled with superb first-quality anchovy fillets. Delicius guaranteed

Perfect on all types of salads and crudités. Ideal for creating cooking bases for game and poultry.

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

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

Fresh onions in balsamic vinegar.

Fresh summer black truffle (Tuber Aestivum Vitt.) is selected thoroughly: it is delicious as a dressing for your dishes or sliced on hot food such as risotto or pasta.J69Fresh summer black truffle (Tuber Aestivum Vitt.)

 Red Tuna in Olive Oil