Brolettini with chocolate chips

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

Characterized by a rich perfume and an agreeable and rounded acidity, the “Medaglia d’Argento” is an aromatic balsamic vinegar, enhancing the flavors of any dish with its intensity. In cuisine it can be used fresh or can be heated in cooking preparations.

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.

Raw ox heart tomato puree 550g

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.

This sweet and sour preparation is very rich and tasty because it collects all the goodness and aromas of the vegetables.

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

Perfect on all types of salads and crudités. Ideal for creating cooking bases for game and poultry.

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.

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

Cherries, pears, apricots, peaches, figs, melons, white pumpkins, tangerines, lemons, oranges, citrons, chestnuts ... a tasty fruit bunch, coloured with warm summer and autumn shades, with a spicy note toned down by the sweetness of candied fruit. This is Mostarda di Voghera.

Fresh onions in extra virgin olive oil.

Net weight: 200 g

Calamaio di Vittoria, 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.

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.

Artichoke hearts with garlic and parsley in olive oil