The classic recipes of the Bel Paese gastronomy are very topical, such as pesto, vegetables grown in the ancient way and desserts with berries. The wellness table.
Bardi is a synonym for top-notch confectionery, just like panettone: rich in raisins and candied fruits, buttery, naturally leavened. It wouldn't be Christmas without it.
Bonfatti, a company specialised in the production of cured pork meat, offers many typical products, like this Salami, for a savoury appetizer.
Crispy and tasty taralli, excellent to accompany cold cuts and cheeses as an aperitif.
A winning combination, particularly appreciated for its taste: gianduja chocolate and whole hazelnuts become one in Gran Nocciolato. An important name in the range of Bardi confectionery.
In each praline a trace of the great biodiversity that characterizes Romagna. A tribute to local fruits that meet chocolate.
The Genoese bakery Drago, famous for its focaccia, has expanded its offer to include traditional biscuits. The chocolate canestrelli are an expression of this, for rich snacks.
Wild blueberries at the base of Scyavuru's organic jam, for an all-natural snack.
From Turbiana grapes, a wine of great elegance, straw-yellow in colour, fresh and harmonious flavour, with a typical almond aftertaste. For fish dishes, white meats, excellent aperitif.
Terrazze comes from Tenuta Mazzolino, in Oltrepò Pavese (Lombardy), one of the most suitable lands for Pinot Noir. It is a red wine with a bouquet of flowers and fruit, slightly spicy, inviting to the palate and persistent. It pairs well with both fish and meat soups and first courses or even with mild-aged cheeses.
Salvagno extra virgin olive oil comes from the lush green Veronese hills, overlooking Garda lake. It is a scented, delicate oil ideal for seasoning.
Trofie are a typical Ligurian pasta, simply made with flour and water. They are a speciality by Antico Pastificio Alta Valle Scrivia.
La Favorita presents the simplest pasta sauce of Genoa's cuisine. Pesto means harmony between basil, oil and pine nuts: Liguria in a nutshell.
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.
The sun of Salento is the clean energy that I Contadini use to dry the cherry tomatoes they produce in the sun, which they then put in a jar in extra virgin olive oil. A simple but precious recipe for pizza, savory pies, bruschetta.