Parmesan Cheese Spread

Classic hand-made biscuits

A typical cake made with almonds, hazelnuts and butter. Crunchy and fragrant, this cake is best consumed dipped in zabaglione.

Condiment with Balsamic Vinegar of Modena IGP. Its density of 1.31 makes this condiment ideal with meat and cheeses.

Fresh onions in extra virgin olive oil.

Net weight: 200 g

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

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

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

Crispy, gentle, fresh and sweet and sour pickled vegetable Giardiniera, ready to taste as a side dish, matched with wine and suitable for tasting all year round.

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.

Bar of dark chocolate 99%.

Carloforte red tuna tarantello in olive oil, entirely hand-made.

Artichoke hearts with garlic and parsley in olive oil

Calamaio di Vittoria, 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.

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

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.

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.