Cream with Sicilian Pistachio

3 Gold Medals, this vinegar is in memory of the ancestor who invented the recipe at the beginning of the twentieth century. It is made with musts from ripe and dried grapes.

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

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.

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

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.

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

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

Cantabrian Sea Anchovies in Extra Virgin Olive Oil - Gold Series

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.

Wild boar ragù, ideal for seasoning pasta, lasagna or for preparing croutons.

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.

Extra virgin olive oil - Raw material

Sweet Hazelnut Cream

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.

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.

Anchovy fillets caught in the Cantabrian Sea are thick and tasty, even more meaty, with a pink colour tending towards tobacco and a larger size.