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Everything you need to make a Mediterranean pasta dish.
Bardi is a synonym for top-notch confectionery, just like panettone: tall, rich in raisins and candied fruits, buttery, naturally leavened. It wouldn't be Christmas without it.
The Sorricchio family produces this Trebbiano DOP with particular attention to sustainable agriculture. Ideal in combination with fish dishes or as an aperitif.
Cutrera is the surname of a family that has been producing extra virgin olive oil from Sicilian cultivars for six generations. Sicilia IGP is obtained from the Biancolilla and Nocellara del Belice varieties, to be eaten raw on steamed vegetable salads.
The Antonio Massa pasta factory in Gragnano, a town that has made the history of pasta, offers typical formats of Neapolitan cuisine such as the calamarata, made from durum wheat, rough and porous, perfect for seafood sauces.
What would Italian cuisine be without tomato. Each region has its own sauce. This is Molise, a territory to be discovered.
The recipe is very simple: water, flour, oil, white wine. These are the ingredients of the well known Apulian speciality, no longer small and round, but handstreched until elongated like a thick breadstick. Taralli are a great pairing with cured meats enjoyed with a cocktail.
The secret of this caponata are the eggplants fried in extra virgin olive oil (Cutrera selection). Then tomato, olives, capers and herbs. Great as an appetizer, as a sidedish or on bruschettas.
This gift contributes to guaranteeing more than 5,000 meals for children who are victims of war, welcomed in the centers in Italy of the Ai.Bi – Amici dei Bambini association.