Vegetable Dice

Chiodini mushrooms in olive oil, for appetisers or to accompany grilled meats.

Dried porcini mushrooms in 40 g sachets, ideal for use in the preparation of delicious starters, risottos or professional creams. Special type, to be eaten cooked only.

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.

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.

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

Crescentine o tigelle are produced using the traditional method of the Modena Apennines

Artichoke hearts with garlic and parsley in olive oil

Red tuna tarantello in olive oil, entirely hand-made.

 Red Tuna in Olive Oil

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

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

Veneziana cake made with creamery butter and sourdough starter, leavened for 48 hours and free from preservatives. Filled with sour cherries and cocoa. Topped with a sweet almond glaze, chocolate chips, and sugar.

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”.

As per the best tradition, mayonnaise is obtained by emulsion of eggs, vinegar, lemon, seed oil and extra virgin olive oil. In this case, the olive oil is that of Agàzan, produced by the same company, among the Ligurian hills, with a selection of Taggiasca olives from their oldest and highest olive groves.

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.

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.