Carloforte red tuna tarantello in olive oil

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

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.

Bar of dark chocolate and coffee. 100 g

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.

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.

4 Gold Medals, the “Quarto Centenario” vinegar was created to celebrate the 400-year anniversary of the Giusti family.

2 Gold Medals, a time-honoured product of vinegar producer Acetaia Giusti, the “Il Classico” is a highly versatile balsamic vinegar which can be used for cooking and as a dressing.

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.

Fresh onions in extra virgin olive oil.

Net weight: 200 g

This conserve is excellent with matured cheeses, roast meats, lamb or fish carpaccios.

Carloforte Red Tuna in Olive Oil

Thanks to its organoleptic characteristics – low stickiness, perfect cooking resistance, rare grain compactness and high percentage of starch – recognized even by the most important chefs, Carnaroli Superfino Riserva San Massimo rice is ideal for preparing risottos.

During cooking, it delicately absorbs the flavours of the various ingredients, releasing its precious starch, and then presents itself on the table with compact and homogeneous grains, which even tend, as they cool, to return to being “al dente”.

When the fire is turned off, the rice stops cooking and the grains, due to their structure, do not run the risk of falling apart. The quality of this excellent product is perceived at the first taste, revealing the scents of the natural reserve.

Anchovy fillets caught in the Cantabrian Sea are thick and tasty, even more meaty, with a pink colour tending towards tobacco and a larger size.

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.

30% milk chocolate bar

Bar of classic dark chocolate 70%.