A vinegar that is not vinegar, a pasta evocative of Naples, the millenary Tuscan pecorino, many other expressions of biodiversity to be preserved.
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.
Sidus, in Latin, means constellation. It is a blend of Sangiovese and Montepulciano grapes; an elegant and fruity red wine, best with meats, cheeses and cured meats.
This outstanding balsamic vinegar made Modena's name famous almost as much as the red Ferrari. It is the ideal seasoning for meat, strawberries, ice cream.
Antico Forno Santi bakery renewed the taste of traditional Tuscan Cantucci, substituting almonds with variations of white chocolate and cocoa, enriched by lemon. The result is sweeter and more refined.
The Paccheri, another typical format of Neapolitan cuisine, are known from the Antonio Massa Massa di Gragnano pasta factory. Made of durum wheat, porous and wrinkled, paccheri love hearty and tasty sauces.
The Gori family, owners of the Da Burde restaurant for 120 years, have decided to put their specialties under glass, such as the white ragù, a typical Tuscan recipe, made with minced meat like the Bolognese one, but without tomatoes. Perfect for spaghetti.
The Busti, shepherds originally from the Garfagnana, in the fifties of the last century started their business as cheesemakers on the Pisan hills close to the sea. Among the outstanding products is their Tuscan pecorino DOP.
The Bottega di Adò is an artisan laboratory that transforms pork into gastronomic excellence in the tradition of the great Tuscan cured meats. The stretched bacon is obtained from the fatty part of the belly of the pig, preserving the rind. Salted and aged in marble basins, it is soft, slightly spiced, with a sweet and savory taste.
Sapori di Montagna means mountain flavours, perfectly represented by porcini mushrooms from Valtellina woods (Lombardy). This cream is perfect for canapés, as a white rice seasoning or for white meats.
Be advised by our