Vegetable Dice

Over - 300g datterini tomato puree

Ideal if used raw as a condiment for boiled meats and sauces. It pairs delicately with fish, meat and cheese (excellent on flakes of Parmigiano Reggiano). A unique complement to fruit salads, ice creams, creams and zabaglione.

Aldo's Pasta is handcrafted and reflects the ways of the authentic housewives of the Marche, who with rhythm and heart transform the raw materials with precious mastery.

Fresh onions in extra virgin olive oil.

Net weight: 200 g

Casa Pietra acacia honey is a monofloral organic honey, which maintains the nutritional and health properties of this extraordinary product because it is raw, that is, it is not subjected to pasteurization or heat treatments and is produced by bees raised in full respect of their well-being, respecting local biodiversity.

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.

Extra virgin olive oil - Raw material

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.

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

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.

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.

A tasty and healthy specialty, made according to an ancient recipe using only natural and high-quality ingredients. Figs, sugar, honey, lemon peel... in Caramelized Figs there is all the sweetness and authenticity of tradition.

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.

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.

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.