Original novelties and revisitation of ancient recipes.
A single theme: sweetness.
The Paper Heart that you can hang on your Christmas tree to remember that your gift is twice as good.
The traditional Italian Panettone.
Bardi, synonymous with sweetness of author, such as panettone, high in raisins and candied, buttery, naturally leavened.
Dal Forner panificio and pastry keeps the ancient tradition of processing based on handmade specialties, such as hazelnut and cocoa biscuits, with a simple and delicate taste.
Of the Campe Dhei line, of the Viticoltori Ponte, the prosecco, with intense fruity aromas, with hints of flowers. Fresh and very balanced, for aperitif and fish. Serve at 6/8 degrees.
Dolcetto is one of the most popular Piedmontese wines. A full-bodied tannic red, not at all sweet despite the name.
In the Grangia of Vercelli the company the herons in organic cultivation, produces different rice, including the Carnaroli, perfect for risotto.
Mushrooms mark the start date in the 1920s of Oliveri, a family business originally from the Upper Piedmontese Apennines of Liguria. Area of porcini mushrooms that are proposed dried.
A brand that well summarizes the specialties of the Emilian tradition, such as the classic cotechino. A cold-cut that fills the table in the winter months.
An ancient legume, which in the gastronomy of the past has often replaced meat due to its richness in proteins. Today it accompanies cured meats and is a symbol of good luck.
The origins of this hard cheese date back to the year one thousand. It is one of the glories of Italian dairy art. Perfect during an aperitif, a healthy and nutritious snack!
Ansuini norcineria has been active in Norcia for decades in the production of traditional cured meats.
The most characteristic is the seasoned pork cheek, an essential ingredient for amatriciana, but also excellent in slices.