AMARESCATA extra cherry jam

Giardiniera in chunks contains a mouthwatering mixture of chunky vegetables, enriched with celery, Borettana onions, purple onions and green beans and preserved in extra virgin olive oil and sunflower oil. Excellent with traditional salamis and oily fish.

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.

Cherries, pears, apricots, peaches, figs, melons, white pumpkins, tangerines, lemons, oranges, citrons, chestnuts ... a tasty fruit bunch, coloured with warm summer and autumn shades, with a spicy note toned down by the sweetness of candied fruit. This is Mostarda di Voghera.

Bar of white chocolate

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.

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

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

Bar of dark chocolate 60% with Bronte pistachios PDO.

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

Bar of dark chocolate and coffee. 100 g

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.

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

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

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.

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.

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.