Anchovy fillets in spicy sauce double rolled

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.

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.

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.

Unleash your creativity in the kitchen! With this Parmesan Cheese Spread, you can create a host of tasty new recipes. Try this genuine Parmesan Cheese flavored spread!

It is a honey produced by bees, following the collection of pollen from the blackberry flower (blackberry), collected in June: delicious honey with a very delicate taste, slightly perfumed, with notes reminiscent of flowers, caramelized sugar, ripe fruit and jam. Ideal for breakfast or to combine with yogurt and dairy products.

It is traditionally considered the honey of resilience, because this stubborn plant manages to survive where many others have given up.

Pesto with Genoese PDO basil, PDO aged Parmigiano Reggiano and extra virgin olive oil. A typical Ligurian tradition.

Bar of dark chocolate 60% with Bronte pistachios PDO.

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.

Lentils of Castelluccio di Norcia 

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

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

Fiaschetta di Patrizia, from the “Little Women” collection of the Family Reserve, results from the desire to dedicate a line of refined vinegars and dressings to the ancestors of the Giusti family.

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

All fruit types and only natural fruit sugar. The simplest recipe, gently cooked following the tradition to fully preserve the taste and the smell of fruit. No colouring, preservatives, thickeners and no added pectin. True home-made tradition, with the highest content in fruit on the market.

A quality condiment, aged for at least twelve years in barrels rich in history and aromas. Traditional Reggio Emilia Balsamic Vinegar is guaranteed by the Protected Denomination of Origin mark. Try the pronounced acidity of the Bollino Aragosta variety.