"Oltre" - Datterini tomato puree

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

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

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.

Chocolate chip biscuits, handmade

Giardiniera in chunks contains a mouthwatering mixture of chunky vegetables, enriched with celery, Borettana onions, purple onions and green beans and preserved in extra virgin olive oil and sunflower oil. Excellent with traditional salamis and oily fish.

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.

Cherries, pears, apricots, peaches, figs, melons, white pumpkins, tangerines, lemons, oranges, citrons, chestnuts ... a tasty fruit bunch, coloured with warm summer and autumn shades, with a spicy note toned down by the sweetness of candied fruit. This is Mostarda di Voghera.

The charm of these delicious anchovies is the secret recipe of the sauce, which is prepared a few times a year and which has been passed down orally from father to son since 1906.

Made with the best Italian ingredients, this truffle-flavoured sauce is ready to taste as is or it may be used for the preparation of excellent truffle-based dishes.

Pre-sliced smoked salmon (long cut), freshly processed, dry salted with sea salt.

Bar of dark chocolate and coffee. 100 g

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

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

Bar of dark chocolate 90%.

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.

Wild boar ragù, ideal for seasoning pasta, lasagna or for preparing croutons.