Tasty bubbles, a typical pasta,
classic and innovative tastes. Italian diversity.
The most prestigious and imitated Italian cheese, with a millennial history. Rare to find with 24 months of seasoning.
A company with a simple name, I Contadini, expresses love for its land, Salento, with sauces like "La Dolce" a cherry tomato sauce and basil.
The Miraglia Fratelli braids are a particular form of short pasta. Made with fine durum wheat semolina, slow drying, the flour is mixed with water from the Antola Natural Park.
The wild boar is a generous animal like the cousin, the pig. From its red meats and intense flavor, tasty salamis are made.
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.
From the Tropea onion, sweet, a mousse to combine with meat, cheese, salami and fish. A humble vegetable has become a symbol of the gastronomy of a region.
Sidus Pianirossi is a blend of Sangiovese and Montepulciano. Fruity, soft tannins, persistent and balanced, it is a meat wine and tasty first courses.
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.
The traditional Italian Panettone.
Bardi, synonymous with sweetness of author, such as panettone, high in raisins and candied, buttery, naturally leavened.
The Paper Heart that you can hang on your Christmas tree to remember that your gift is twice as good.
The Antico Forno Santi has renewed the taste of traditional Tuscan cantucci replacing the almonds with variations of white chocolate and cocoa, enriched with lemon