They are unforgettable moments when you sit down at the table
to share ancient flavors and sincere friendships.
Ingredients are the traditional ones: raisin and candied fruits, eggs and selected flours, butter and vanilla pods. Produced with a slow leavening method, in limited numbers and in an exclusive packaging.
The recipe is the same of white crumbly nougat, which once cooled is covered with extra dark chocolate. The term Tripolino comes from Tripoli, the present capital of Libia, referring to the period of the Italian empire there.
These tempting chocolate spheres are unique, as their refinement takes place in the shadow of Dolomites in Trentino. Discover one by one all of the assorted flavours, during a coffee break, for a boost of energy or in a winter evening.
Babbi is a synonym of outstanding, one-of-a-kind wafers. Classical Viennesi have a wafer heart with a vanilla filling enveloped in a thin layer of dark chocolate. A present that will bring joy in whoever receives it.
Apulian almonds, Stigliano Pistachios (Basilicata, southern Italy), Piedmont IGP Hazelnuts. These are the ingredients at the heart of Croccaldini Alda: crumbly and crunchy bars, a Mediterranean sweet snack. Enjoy them anytime you are craving something sweet!
In Roero hills, in Piedmont, where Brezzo beekeeping is located, the scented flowers of lime trees are a strong call for bees. It's from this call that Brezzo honey derives, with its persistent, balsamic and spicy aroma that preserves the natural properties of the flowers. It is perfect to sweeten an evening infusion.
Sono certamente le dolcezze… più dolci i marron glaces. Un modo da cucina nobile di proporre le umili castagne. A pezzi per bocconcini di grande golosità.
An Umbrian classic awarded with Three Glasses. Elegant, harmonious, well structured. A perfect white fish for Mediterranean cuisine. To drink fresh.
Un autoctono trentino famoso per una citazione nel Don Giovanni di Mozart. Rosso di struttura, intenso perfetto in abbinamento a carni e primi piatti in genere.
Traditional Balsamic Vinegar. A symbolic product in the bottle of the consortium designed by Giugiaro.
At the Cafona, that is, in the peasant way, according to a recipe from the past. With olive oil, aromatic herbs, these artichokes are perfect as an aperitif and side dish.
A pepper that has a long story to tell. Originally from Malaysia, it is part of the Maricha project by Gianni Frasi, famous for its coffee. A pepper so far unknown in Europe.
In the Vercelli region "Gli Aironi", with its organic farming, produces different kinds of rice, among which Carnaroli: perfect for risottos.
The anchovy fillets, fished in the Cantabrian sea that bathes the Atlantic coasts of the Iberian peninsula, are signed Nardin, master conservers.
Within the pasta sauces collection by La Dispensa di Amerigo we can find this exceptional product, that mixes tomato, herbs from the Apennines and the precious culatello - a slowly cured boneless ham, made with only a small section from the pig's rear leg -. The perfect sauce for any kind of pasta: tagliatelle, short kinds, stuffed kinds.
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
It is a typical Brianza salami, stuffed into the gut, from which the name filzetta seems to originate. The dough includes fresh meat, including the trimmings obtained from the trimming of the thighs with which the hams are prepared. For cutting boards, to serve as an appetizer, to better taste red wines.
Friuli pays homage to Piedmont with these handmade streched breadsticks. This snack can be enjoyed with prosciutto or cheese, while tasting a good red wine or as a "hunger buster"
The white tuna, with its tasty and refined meats, is handcrafted in Spain, with a special treatment. It is a specialty recognized by true connoisseurs.
Foie Gras literally means "fat liver" in French. Goose, finer and more delicate, is here combined with the suavity of Jurançon wine, to satisfy the most demanding palates. Pleasant to eat on spiced bread, accompanied by jams of red fruits.
Torre Annunziata, in the Gulf of Naples, has been a city of pasta makers since the 1940s; this tradition is carried on by Setaro Family, now in its third generation. Gnocchi Napoletani are a short shell-shaped pasta suitable for any kind of sauce.