Classic Brolettini

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

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.

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.

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.

4 Gold Medals, the “Quarto Centenario” vinegar was created to celebrate the 400-year anniversary of the Giusti family.

Gourmet Giardiniera with onion and celery, contains hand-cut vegetables, cooked separately and pickled in sweet and sour for 10 days before being preserved in olive oil. Great with meat and fish dishes, but even better with traditional cheeses and salamis.

Fresh onions in balsamic vinegar.

Carloforte red tuna tarantello in olive oil, entirely hand-made.

Fig sauce with Modena IGP balsamic vinegar, the ideal accompaniment for tasty mature cheeses.

Brings out the flavour of fish, meats, cheeses, ice creams and seasonal fruit. Concentrated must and PGI Modena Balsamic vinegar meet to bring you this sweet and dense cream, the perfect product to help unleash your fantasy in the kitchen.

Raw ox heart tomato puree 550g

Anchovy fillets in spicy sauce.

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.

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.

The practical thermal shopper by Silvano Romani

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