AMARESCATA extra cherry jam

 Red Tuna in Olive Oil

Lentils of Castelluccio di Norcia 

Condiment with Balsamic Vinegar of Modena IGP. Its density of 1.31 makes this condiment ideal with meat and cheeses.

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.

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

This well-balanced sauce is made with cauliflower, carrot, sweet pepper, fennel and onion, turnip and red chard, with ginger and a touch of fresh chilli.
It's ideal with white meats, cooked sausages and cotechino and goes well with gourmet sandwiches and burgers.

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.

Mountain lentils have a soft skin, so they do not need soaking in water before cooking. They are an excellent match with Cotechino and Zampone pork meat products.

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.

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.

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

This was the first pasta ever made with truffles in the world. The generous number of eggs in the dough combined with bronze drawing and slow drying gives these tagliolini the taste and texture of home-made pasta.

Made with the best Italian ingredients, this truffle-flavoured sauce is ready to taste as is or it may be used for the preparation of excellent truffle-based dishes.

Bitter orange marmalade, 100% organic, no added pectin. Total fruit used: 50 g per 100 g of jam.

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.

Vialone nano rice is the traditional rice of the Veronese plain: ideal for creamy risottos, because it releases a lot of starch during cooking.

Cooking time: 16 - 18 minutes.