The Paper Heart that you can hang on your Christmas tree to remember that your gift is twice as good.
The traditional Italian Panettone.
Bardi, synonymous with sweetness of author, such as panettone, high in raisins and candied, buttery, naturally leavened.
Modica chocolate, with its strong and severe taste, in an original version combined with the orange peel. The result is an irresistible gluttony
Continuity in the tradition inspires the Deseo production, which produces these artisan biscuits, rich in fiber, with oat flakes, linseed and cane sugar.
The famous Jamaica roasting company proposes coffee varieties, personally selected at the origin by Gianni Frasi, master roaster. Of Arabica variety only, cultivated in India, with cherry scent.
From a blend of Pinot Noir and Chardonnay, a sparkling wine of great freshness, perfect as an aperitif and for the whole meal. Serve fresh.
From the assembly of the grapes of different indigenous vines, a white from the Veronese hills. Fresh, fragrant and savory, it is perfect with white meats and fish.
A beautiful Venetian name for this wine that combines simplicity and grace with strength and importance. Rich and velvety, for red meats and cold cuts.
Tenuta Rasciatano is an Apulian company with over four centuries of activity. From those lands comes the prized extra virgin, intense and fruity.
A pasta format, which can be considered synonymous with Naples. Paccheri are the basis of numerous first courses with different sauces.
The olives of the Taggia torrent valley in Liguria are very present in the recipes of the region. The sauce is a perfect condensed flavor.
The most prestigious and imitated Italian cheese, with a millennial history. Rare to find with 24 months of seasoning.
Turkey bresaola is particularly appreciated by those who prefer white meat. The meat handcrafted by hand and lightly marinated with aromatic herbs is subjected to a short smoking process. Perfect for summer dishes, it accompanies fruit and vegetables.
The taralli are a Apulian specialty, simple but of great taste. Only water, flour, extra virgin olive oil. Perfect with grana or pecorino cheese, and with a fragrant red wine.
Parmigiano Reggiano interpreted as cream and blended with the intense aroma of truffle, for small snacks, to season fresh pasta.
Polenta Bramata is obtained with a coarse grinding of maize selected from several varieties, for a special mixture. The taste of this polenta goes surprisingly well with braised or red meat stews.
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.