Each region has its own speciality.
Together they lead a gastronomic journey through Italy
Bardi is a synonym for top-notch confectionery, just like panettone: tall, rich in raisins and candied fruits, buttery, naturally leavened. It wouldn't be Christmas without it.
Of the Campe Dhei line, of the Viticoltori Ponte, the prosecco, with intense fruity aromas, with hints of flowers. Fresh and very balanced, for aperitif and fish. Serve at 6/8 degrees.
The sun-kissed land of Sicily gives top-notch ingredients for historic recipes, like Sugo alla Norma, Perfect with pasta: paccheri, spaghetti or penne.
A traditional Neapolitan pasta shape, produced in a factory working since 1848, with meticulous respect for Gragnano (Neapolitan area). Pairs best with meat and fish recipes.
The sweetest of the wild berries, with its nice rosy colour, transformed into a jam. It is perfect for jam tarts, to experience an authentic Italian breakfast or an afternoon break with a taste of the mountains.
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.
This fine grinding salami from Lombardy, with its delicate taste, is a great appetizer, and is also perfect for any sandwich, both thickly or thinly sliced. Great for every taste.
A typical crunchy baked product from Apulia, simple but with a unique taste. Just water, wheat flour and extra virgin olive oil. They perfectly combine with grana or pecorino cheese and with an aromatic red wine.
A "heart" full of solidarity, sustainability and solidarity,
as this present contributes to the implementation of three humanitarian projects.