All the richness of Italian cuisine, which has not known royal tables. Dictated by the need for survival, it has been able to transform even the humblest fruits into excellence.
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.
The classic Piedmontese sweet after a meal based on eggs and Moscato wine is ready in a jar: proposed by Claudio Olivero, who has placed the chicken coop, hens and eggs at the center of his agricultural enterprise.
From the most suitable territory for the cultivation of Glera grapes, the historical Valodobbiadene cellars, comes this Prosecco Giall'Oro. Elegant, with a refined bouquet, ideal for any celebrations.
This wine is born on Etna north face from Carricante grapes. It combines the strength of volcanic soils and the passion of Tornatore family, since 1865.
The Mediterranean bluefin tuna is the most prized and the best in taste. Amatore carries out a reduced fishing to safeguard this precious species for our seas.
In each praline a trace of the great biodiversity that characterizes Romagna. A tribute to local fruits that meet chocolate.
Bardi, an exclusive Longo brand, signs the hazelnut pralines, a perfect meal for the party table. Dark chocolate and Piedmont hazelnuts.
Barbero, a long tradition in the processing of cocoa in Piedmont, prefers it crumbly, always with hazelnuts, the IGP Tonde Gentili delle Langhe.
Chocolate is a passion in Piedmont and Gianduiotti (ingot shaped chocolate-hazelnut candies) well represent this. Cioccopassione produces them in Asti, joining traditional recipes and top-notch ingredients.
The extra virgin olive oil from the Tuscan hills goes well with cocoa and pistachios in an unusual mix, for those who love new tastes and combinations. All in a biscuit that remains sweet.
Cocoa is one of the great passions of the Provenzano family, owner of Alda which translates into a proposal of specialties with the most diverse tastes, of the highest quality.
Giamaica roasting company proposes coffee varieties, that originally were personally selected by Gianni Frasi, master roaster. This pure Arabica coffee, cultivated in India, emanates cherry scent.
For over a hundred years now the Benzi family has its roots in the culture of oil, out of passion, for its link with the territory. From two native cultivars Taggiasca and Ogliarola, it has an intense yellow colour, a delicate flavour, excellent for dressing vegetables.
A taste from Piedmont can be found in these appetizing delicacies. Chilly peppers envelope in their small belly the delicate taste of tuna. A perfect match.
Verrigni family's pasta factory, located in Abruzzo region, was founded in 1898 and it is the only one in the world using the method of gold drawing. This process gives pasta a unique porosity and a refined crunchiness, qualities to be discovered with Fusilloro.
There are so many colors of onions. Molise offers it white, delicate, put in extra virgin olive oil as a side dish to boiled meats, cured meats as an aperitif or snacks.
The most prestigious and imitated Italian cheese, with a thousand-year old history. Rare to be found with a 24-months aging.
Bonfatti is a business specialized in the production of pork cured meat according to the ancient Emilia Romagna tradition. Mortadella is the main example, with its unique flavour.
Mostarda di Voghera has its roots in a well known tradition of preservation, according to ancient recipes. It is great with roasts and boiled meat.
Rosa di Bosco is an aged pork tenderloin produced by Marco D'Oggiono salami factory. It is a speciality for true foodies, great as an appetizer, for savory pies or to be enjoyed during a hike.
Bottega Pavesi, a team of young men who have put their hands back in the earth to continue the journey started by their grandfather, a great innkeeper, from whom they learned respect for nature and its fruits. The purple cabbage, marinated in an amphora, is placed in sweet and sour under glass, ready to serve with roast meats, shanks, and cured meats.
Presliced in order to facilitate the consumption, Patanegra is the most famous Spanish ham. The name derives by the black colour of the paws of the used pigs.
The recipes of the Michelin-Starred Osteria di Amerigo, in the middle of the Modena and Bologna hillsides, are now within reach thanks to the range offered by Dispensa. The legendary Bolognese “Ragù” is ready to be added to Gnocchi Napoletani (or other pasta kinds) for an outstanding dish.
For four centuries the Tedeschi family has been interpreting the Valpolicella territory with passion, making wine with patient perseverance from the great variety of native vines, above all Corvina, Corvinone, and Rondinella. The classic Amarone, emblem of the Company and of the territory, comes from the Monte Olmi vineyard in the municipality of Pedemonte, the refinement takes place in oak barrels for four years. The wine is intense ruby red, with notes of wood and red fruits, persistent and elegant. For red meats and aged cheeses.
The balsamic vinegar, glory of Modena, brought the fame of the beautiful Italian cities to the world. A specialty to enrich meat, strawberries, vanilla ice cream.
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