Bardi offers a new interpretation of sweetness: Pistacchio cream, traditionally Sicilian, is mixed in the dough; the Panettone is then covered in chocolate
White chocolate, as white is the colour of the most prestigious truffle. Together with hazelnut they remind of Piedmont hills.
Alda, based in Apulia, is a great interpreter of the art of chocolate. These pralines belong to "I Neri" collections, a name that reminds of the colour of dark chocolate: black. Chocolate and Piedmont hazelnuts combine in an exceptional bonbon.
Deseo, with its desire to keep the Tuscan tradition of buiscuit making alive, keeps on innovating and discovering new aromas combinations. Buttery, crumbly, with an intense flavour, enriched with dark and milk chocolate chips. Ideal accompanied by a cup of (cold) milk, or an Italian-style cappuccino.
Apulian gastronomy has a great tradition in the art of bakery and Alda helps rediscover it. Tastes and knowledge typical of the land are combined with the great ability to interpret chocolate. To be enjoyed with a good tea or just for gluttony.
The intensity of dark chocolate is enriched with the spicy and strong flavour of ginger, in a truly explosive combination.
Giamaica roasting company proposes coffee varieties, that originally were personally selected by Gianni Frasi, master roaster. This pure Arabica coffee, cultivated in India, emanates cherry scent.
Cesarini Sforza is the name of the noble lineage of the founder of the Cellar. This Trento DOC is a sparkling wine produced with 100% Chardonnay grapes. Well-balanced and elegant, perfect for aperitifs and meals.
Terredora is on of the crucial companies in the reinassance of Campania (southern Italy) wines. The native Greek vine gives a wine characterised by its intense colour and flavor, great with fish and white meats.
The Tedeschi family represents four centuries of history and wine tradition of Valpolicella. This red wine, with hints of fruit, is best paired with pasta dishes, white meats, roasted fish.
Frantoio Franci, located on the slopes of mount Amiata, is one of the most renowned olive oil mills in Tuscany. Organic Extra Virgin Olive Oil Franci is a healthy condiment thanks to high content of antioxidants.
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 emblems of Savoy gastronomy. A speciality with a unique taste, capable of making any appetizer a surprise.
The most prestigious and imitated Italian cheese, with a thousand-year old history. Rare to be found with a 24-months aging.
"I Contadini" proposes this BBQ appetizer, made of small pieces of fresh vegetables (eggplant, bell peppers, champignon mushrooms, zucchini) that are hand-cut, grilled and preserved in Extra Virgin Olive Oil with the addition of fresh mint. Also great as a savoury side dish.
Lombetto is great for those who prefer lean pork to other cured meats. This pork loin is in fact preserved like a ham, with just salt, and is highly nutritious and savoury. Perfect as an appetizer.
Presliced in order to facilitate the consumption, Patanegra is the most famous Spanish ham. The name derives by the black colour of the paws of the used pigs.
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.
An ancient legume, so rich in proteins that it represents the perfect substitute for meat. Traditionally used as a side dish with cured meats, lentils mean good luck and prosperity
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.