Tuna Fillets in Olive Oil

Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.

This is a large jar, filled with superb first-quality anchovy fillets. Delicius guaranteed

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

This well-balanced sauce is made with cauliflower, carrot, sweet pepper, fennel and onion, turnip and red chard, with ginger and a touch of fresh chilli.
It's ideal with white meats, cooked sausages and cotechino and goes well with gourmet sandwiches and burgers.

Anchovy fillets in spicy sauce.

Made with the best Italian ingredients, this truffle-flavoured sauce is ready to taste as is or it may be used for the preparation of excellent truffle-based dishes.

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.

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.

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.

Hand picked in Umbria olive groves, lovingly pressed and processed with passion. This is an extra virgin olive oil characterised by its fruity and fragrant aroma, perfect for all raw condiments, with legume soups, meats and grilled vegetables.

Carnaroli rice is considered one of the best Italian varieties of rice for risotto.

Ideal for grainy risottos and rice salads as it releases little starch and holds up well during cooking.

Cooking time: 17 - 19 minutes.

Condiment with Balsamic Vinegar of Modena IGP. Its density of 1.31 makes this condiment ideal with meat and cheeses.

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.

These whole black head Porcini mushrooms in oil in 200 g are perfect for your starters, or served with Parma salami or tasty side dishes.

 Red Tuna in Olive Oil

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