Undoing the knot of the ribbon that closes a Magic box is a great emotion that is renewed as you discover the many good things to share at the friendship table.
Bardi offers a new interpretation of sweetness: Pistacchio cream, traditionally Sicilian, is mixed in the dough; the Panettone is then covered in chocolate
Sundried tomatoes are a fundamental ingredient in the central-southern Italian cuisine: softened by extra virgin olive oil, they are used to enrich sauces, salads and hors d’oeuvres.
Babbi, a story of Romagna pastry chefs who became famous. The gems have a Piedmont IGP hazelnut cure, covered with white chocolate. For small daily pleasures.
Gubana is a traditional cake of Friuli Venezia Giulia, produced by a artisan company acquired, renewed and revamped by Dok Dall'Ava brand.
The love for one's land and its traditions translates into Divini Amori, pastries with Apulian almonds and oranges. For a sweet break.
Among the many varieties of honey, among the best known and most widespread, Brezzo suggests the Millefiori, certified organic, which owes its name to the pollen of the many flowers that bloom in the Po valley in summer (mint, clover, acacia, among others…) . Perfect in milk, and paired with soft cheeses.
This Prosecco from Viticoltori Ponte's Campe Dhei line is a sparkling wine with an intense fruity bouquet accompanied by citrus notes. Fresh and well balanced, it perfectly pairs with appetizers and fish. Best served cool at 6°-8°C.
The Apiane vines, mentioned by Pliny two millennia ago in his Naturalis Historia, are the progenitors of this typical Campanian vine. Fresh, fragrant, savory, like fish.
Castello Banfi deserves credit for having given Brunello international fame and made Montalcino a place known all over the world. From Sangiovese grapes, a great wine, warm, soft, satisfying, for a rich cuisine.
An extra virgin oil obtained from a blend of the best cultivars of the South-West Sicilian Hills. Green with golden shades, full bodied, with notes of artichoke.
Carnaroli rice "con la gemma" from the Vercelli rice mill Gli Aironi is a rice with reduced bleaching and light milling so as to keep the internal gem intact, the part richest in nutrients and flavour.
Collected in the Apennines between Piedmont and Liguria, in the woods where in good years there is an abundance of porcini and other mushrooms, they are dried and then collected in a transparent ball, ready for the Christmas tree... to eat!
This granular cheese origins date back to the year 1000 and it is one of the Italian dairy art prides. It is great as an appetizer, during meals or as an healthy and nutrient-dense snack.
Among the ready-to-eat specialties made available by the historic Fiaschetteria da Burde, a preparation for making the black crostini typical of Tuscan cuisine, an ancient example of a recovery recipe, could not be missing.
The lonzino is obtained from the back of the pig, a particularly lean meat, which makes it a cured meat also suitable for low-calorie diets. When aged, it is eaten cut into very thin slices, softened with oil and lemon. The cocoa beans in the seasoning give aromas and perfumes.
Pascoli di Siena is a semi-seasoned Pecorino produced with sheep's milk from Sienese farms, hence the name. The red color of the crust is tomato-based.
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
Those obtained by these particular Di Iorio nougats are moments of happiness, which include sponge cake in the dough. And the sponge cake allows you to increase the richness of taste with the Benevento liqueur which enhances the dark chocolate. For coffee after a meal. All in one bite!
The tasty onions from the mountain gardens marinated in Sassella wine, the Nebbiolo della Valtellina, become a succulent jam that accompanies boiled meat and creates new nuances of taste with cheeses.
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