Dark Cream

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.

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

The vegetable sauce is a rustic vegetable puree with celery, white onion and purple onion, gently cooked in oil.
Try it with boiled meats, grilled pork, cooked cold cuts, sandwiches and appetizers.

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

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.

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

Soft sweet bun made with dairy butter and starter, left to rise for 48 hours, without any added preservatives. The bun is covered with a very sweet almond and sugar icing. A true sweet speciality “made in the slow way”.

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

Trentino recipe with seasoned speck, cut into strips and whole chanterelles, all wrapped in a soft, salty béchamel sauce.

Bar of milk chocolate with whole Italian hazelnuts.

The yellow peaches of Leonforte are a Slow Food Presidium. Crunchy, fragrant and tasty as if they were just picked from the tree, they are selected one by one, choosing only those that are still hard and firm enough.

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.

These sliced black head Porcini mushrooms in oil are perfect for your starters, or served with Parma salami or tasty side dishes.

Net weight: 200 gr

Sun-dried tomatoes in olive oil with aromatic herbs.

Buzzonaglia of Carloforte red tuna in olive oil, entirely hand-worked

Artichoke hearts with garlic and parsley in olive oil