Organic extra berry jam

Raw ox heart tomato puree 550g

Giardiniera in chunks contains a mouthwatering mixture of chunky vegetables, enriched with celery, Borettana onions, purple onions and green beans and preserved in extra virgin olive oil and sunflower oil. Excellent with traditional salamis and oily fish.

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.

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

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

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

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.

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.

Chocolate chip biscuits, handmade

This conserve is excellent with matured cheeses, roast meats, lamb or fish carpaccios.

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.

Fresh onions in extra virgin olive oil.

Net weight: 200 g

A jelly with a fresh taste of grapes and red fruits that enhances the flavors of dry pastries and fruit salads. Ideal as an accompaniment to fresh and aged cheeses.

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

Veneziana cake made with creamery butter and sourdough starter, leavened for 48 hours and free from preservatives. Filled with sour cherries and cocoa. Topped with a sweet almond glaze, chocolate chips, and sugar.

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.