Raw Beef Heart Tomato Puree

Hand picked in Umbria olive groves, lovingly pressed and processed with passion. This is an extra virgin olive oil characterised by its fruity and fragrant aroma, perfect for all raw condiments, with legume soups, meats and grilled vegetables.

Extra virgin olive oil - Raw material

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.

Anchovy fillets in spicy sauce.

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

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.

Sweet Cream with Sicilian Pistachio

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

Sun-dried tomatoes in olive oil with aromatic herbs.

Carnaroli rice is considered one of the best Italian varieties of rice for risotto.

Ideal for grainy risottos and rice salads as it releases little starch and holds up well during cooking.

Cooking time: 17 - 19 minutes.

The King of all condiments in a 100 ml format, ready to bring out the flavour in all your dishes. PDO Traditional Modena Balsamic Vinegar is always a pleasant surprise on meats, fish, cheeses or vegetables. Try the extravecchio variety.

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.

Artichoke hearts with garlic and parsley in olive oil

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

Lentils of Castelluccio di Norcia 

Mixed selected woodland mushrooms in olive oil.

Net weight: 200 gr