Anchovies in spicy sauce

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.

5 Gold Medals, “Banda Rossa” is the personal gift of uncle Giuseppe to the current family members and it has become the symbol of the Giusti vinegar making expertise the family is proud of.

A tasty and healthy specialty, made according to an ancient recipe using only natural and high-quality ingredients. Figs, sugar, honey, lemon peel... in Caramelized Figs there is all the sweetness and authenticity of tradition.

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.

The porcini mushroom cream, typically used in Italian cooking and a tradition in our area, is a flavoured and gentle sauce to please your palate.

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.

Over - 300g datterini tomato puree

A rustic vegetable sauce, enriched with parsley and the flavour of green celery. Excellent with boiled beef, eggs and anchovies, also good with boiled potatoes, soft-rind cheeses, robiola or fresh goat's cheese.

Pre-sliced smoked salmon (long cut), freshly processed, dry salted with sea salt.

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

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.

This cream made of chick-pea and summer black truffle revives one of the most traditional ingredients of Italian country cooking.

Zibibbo zabaione is a renewed version of the traditional zabaione with either Marsala or Moscato wine. Zibibbo, an excellent Sicilian liqueur wine, gives the zabaione an aromatic flavour of raisins which is perfectly combined with shortbread cookies and the almond Sbrisolona cake.

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

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 persistent flavour of the Bollino Oro (gold label) variety.

Fresh summer black truffle (Tuber Aestivum Vitt.) is selected thoroughly: it is delicious as a dressing for your dishes or sliced on hot food such as risotto or pasta.J69Fresh summer black truffle (Tuber Aestivum Vitt.)