Raw Beef Heart Tomato Puree

Bar of dark chocolate and coffee. 100 g

Chocolate chip biscuits, handmade

100% made-in-Italy EV olive oil and the signature smell of the white truffle create a truly unique combination of flavours and scents in this white-truffle-flavoured dressing, which will make your dishes a definite success.

Over - 300g datterini tomato puree

These whole white head Porcini mushrooms in oil in 200 g are perfect for your starters, or served with Parma salami or tasty side dishes.

Bar of dark chocolate 60% with Bronte pistachios PDO.

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

Classic hand-made biscuits

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”.

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.

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 persistent flavour of the Bollino Oro (gold label) variety.

Extra peach jam, 100% organic, no added pectin. Total fruit used: 100 g per 100 g of jam.

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.

The vegetable sauce is a rustic vegetable puree with celery, white onion and purple onion, gently cooked in oil.
Try it with boiled meats, grilled pork, cooked cold cuts, sandwiches and appetizers.

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.)