Cantabrian Sea Anchovy Fillets - Gold Series

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.

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.

Sun-dried tomatoes in olive oil with aromatic herbs.

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

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.

Classic hand-made biscuits

A soft pistachio cream to spread or enjoy as a dessert with a spoon

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.

Trentino recipe with seasoned speck, cut into strips and whole chanterelles, all wrapped in a soft, salty béchamel sauce.

Anchovy fillets in spicy sauce.

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

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.

Organic Parma Curly Tomato Puree

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.

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

This cream made of chick-pea and summer black truffle revives one of the most traditional ingredients of Italian country cooking.