Red tuna belly in olive oil

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.

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.

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

Carnaroli rice is considered one of the best Italian varieties of rice for risotto.

Ideal for grainy risottos and rice salads as it releases little starch and holds up well during cooking.

Cooking time: 17 - 19 minutes.

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.

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.

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

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

Dried porcini mushrooms in 80 g sachets, ideal for use in the preparation of delicious starters, risottos or professional creams. Special type, to be eaten cooked only.

Among the ingredients that make this sauce unique, two make it truly special: tomatoes, strictly datterini and beefsteak, and Agazàn extra virgin olive oil, produced by the same company, among the Ligurian hills, with a selection of Taggiasca olives from their oldest and highest olive groves.

Raw ox heart tomato puree 550g

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

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.

5 Gold Medals, “Banda Rossa” is the personal gift of uncle Giuseppe to the current family members and it has become the symbol of the Giusti vinegar making expertise the family is proud of.

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

Brings out the flavour of fish, meats, cheeses, ice creams and seasonal fruit. Concentrated must and PGI Modena Balsamic vinegar meet to bring you this sweet and dense cream, the perfect product to help unleash your fantasy in the kitchen.