Salsa barbecue

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.

All fruit types and only natural fruit sugar. The simplest recipe, gently cooked following the tradition to fully preserve the taste and the smell of fruit. No colouring, preservatives, thickeners and no added pectin. True home-made tradition, with the highest content in fruit on the market.

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

Fruit in varying proportions (pears, figs, cherries, clementines, apricots, pumpkin, citron), candied and immersed in a syrup of sugar and mustard, with a sweet and delicately spicy flavor. Perfect to pair with boiled meats, cold cuts, and all types of cheese.

A rustic vegetable sauce, enriched with parsley and the flavour of green celery. Excellent with boiled beef, eggs and anchovies, also good with boiled potatoes, soft-rind cheeses, robiola or fresh goat's cheese.

Anchovy fillets in spicy sauce.

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.

Sliced summer black truffles preserved in 100% made-in-Italy EV oil to keep their flavour and taste intact.

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.

Trentino recipe with nettle sprouts and smoked bacon in chunks, in a soft savory béchamel. Ideal for seasoning pasta, lasagna, for filling savory pies and for preparing crostoni.

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

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.

Vegetable Dice

Over - 300g datterini tomato puree

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

Organic Parma Curly Tomato Puree