The newest salt and the oldest polenta,
along with many other tastes, for a gift that knows
The Paper Heart that you can hang on your Christmas tree to remember that your gift is twice as good.
Panettone Bardi in a new version with Chocolate Chips
A pairing of great taste and particularly appreciated: Gianduia chocolate, and whole hazelnuts, become the Gran Nocciolato. An important name for a "sweetness" signed by Bardi.
Alda, from three generations interpreters of the "sweet" tradition of Salento, offers the typical mostaccioli of Arab origin: in the dough eggs, flour, candied orange, spices, in a chocolate glaze.
The rustic sweetness of the chestnut is made more delicate by the sugary syrup. A new and different way of appreciating this fruit, once the bread of the poor.
Feudi dared to propose the relatively recent rediscovery of the native Campania in a classic method. Interesting, fragrant and savory, from aperitif to the whole meal.
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.
La Favorita proposes the simplest sauce of the typical regional gastronomy: it is a condensate of Liguria for basil, oil, pine nuts. It is also gluten free, therefore suitable for everyone.
The origins of this hard cheese date back to the year one thousand. It is one of the glories of Italian dairy art. Perfect during an aperitif, a healthy and nutritious snack!
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.
L’azienda Bonfatti, produce la classica mortadella di Bologna. Il salume semplice e saporito che non ha rivali in un panino.
The salami takes on different varieties of taste and dough depending on the area of origin. From Piacenza it is proposed with a strong flavor, rich in aromas.
It is made of simple bread dough, enriched with olive oil and flavored with coarse salt: this is the Genoese focaccia, a simple food that has become a symbol of Genoa.
Mustard identifies the Italian art of fruit preservation, according to ancient recipes. It is a perfect accompaniment to roasts and boiled meats.
Anchovies and truffles, two presences of Savoy gastronomy. A specialty with a unique taste, which will make all the appetizers surprising.
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.