Bardi offers a new version of Panettone. Pistacchio cream mixed in the bread, traditional Sicilian fruit, coated with Chocolate
The intensity of dark chocolate is enriched with the spicy and strong flavor of ginger, in a truly explosive combination.
The famous Jamaica roasting company proposes coffee varieties, personally selected at the origin by Gianni Frasi, master roaster. Of Arabica variety only, cultivated in India, with cherry scent.
Terredora is a fundamental company in the revival of Campania wines. From the native Greek vine a wine of intense color and flavors, for fish and white meats.
The Tedeschi family represents four centuries of history and wine tradition of Valpolicella. Red wine, with hints of fruit, for pasta dishes, white meats, roasted fish.
Frantoio Franci organic extra virgin olive oil, Frantoio monocultivar, with double certification: Organic and Tuscan IGP. An oil also good for health, because it respects the European Union Claim on olive oil polyphenols.
The ancient Morelli Pasta Factory's secret is wheat germ, the heart of the grain , that grants a unique and delicious taste
Anchovies and truffles, two presences of Savoy gastronomy. A specialty with a unique taste, which will make all the appetizers surprising.
The most prestigious and imitated Italian cheese, with a millennial history. Rare to find with 24 months of seasoning.
For those who prefer salami, lean pork, preserved like ham, only with salt. It is just as tasty and nutritious. Excellent in appetizers.
Turkey bresaola is particularly appreciated by those who prefer white meat. The meat handcrafted by hand and lightly marinated with aromatic herbs is subjected to a short smoking process. Perfect for summer dishes, it accompanies fruit and vegetables.
This brand well represents all the specialities of the Emilian tradition, just like the cotechino, a pork sausage stuffed in casing that is traditionally eaten on new year's eve. A dish that enriches winters table.
Dedicated to the famous waterfalls, these Umbrian lentils are born in the territory of Colfiorito, famous for the cultivation of this ancient legume. Naturally protein for soups and side dishes.
A typical crunchy baked product from Apulia, simple but with a unique taste. Just water, wheat flour and extra virgin olive oil. They perfectly combine with grana or pecorino cheese and with an aromatic red wine.
With artichokes, Agnoni makes a cream that can be used to enrich risottos or spread on bread.
Dried tomatoes, perfect as an appetizer, are preserved in oil. A solar specialty of the south.