The art of confectionery, the culture of chocolate, that
conservation of meat and vegetables.
so many different expressions of great knowledge.
The Paper Heart that you can hang on your Christmas tree to remember that your gift is twice as good.
Bardi offers a new version of Panettone. Pistacchio cream mixed in the bread, traditional Sicilian fruit, coated with Chocolate
Babbi, expression of Romagna excellence, signs the Bon Bon pralines in four delicious flavors: pistachio, dark cream, hazelnut cream and eggnog.
La Gubana is a typical sweet of Friuli Venezia Giulia, which is produced by a craft company, acquired by the Dok Dall’Ava brand, renewed and relaunched.
An Umbrian classic awarded with Three Glasses. Elegant, harmonious, well structured. A perfect white fish for Mediterranean cuisine. To drink fresh.
The Tedeschi family represents four centuries of history and wine tradition of Valpolicella. Red wine, with hints of fruit, for pasta dishes, white meats, roasted fish.
From the main vine of Piedmontese enology, Ascheri proposes the Langhe San Giacomo, from the place where the vineyards are found. Harmonious wine of great balance.
From the Umbrian olive groves, it is the result of the search for extra virgin olive oil, with a fruity taste, with hints of artichoke, slightly spicy. Cold extracted from Moraiolo, Leccino and Frantoio olives.
This extraordinary non-vinegar vinegar brought the name of Modena to the world almost as much as the red Ferrari. To be used on meat, strawberries, ice cream.
Salt does not escape the desire for food news. Among the "discoveries" the pink salt of the Himalayas, which is not a simple sodium chloride but is composed of as many as 80 elements, including the iron that gives the color.
In the Grangia of Vercelli the company the herons in organic cultivation, produces different rice, including the Carnaroli, perfect for risotto.
Benedetto Cavalieri's Apulian pasta factory continues the tradition of durum wheat semolina pasta, from organic cultivation. The rigatoni means are typical of southern cuisine.
Ricchi sapori, a brand that well summarizes the specialties of the Emilian tradition, such as the classic zampone. A cold cut that makes the table rich in the winter months.
An ancient legume, which in the gastronomy of the past has often replaced meat due to its richness in proteins. Today it accompanies cured meats and is a symbol of good luck.
The most prestigious and imitated Italian cheese, with a millennial history. Rare to find with 24 months of seasoning.
A must of Italian gastronomy, synonymous with natural lifestyle. A mark of excellence in Friuli.
For those who prefer salami, lean pork, preserved like ham, only with salt. It is just as tasty and nutritious. Excellent in appetizers.
Ready to be served, this specialty is made up of tomatoes, aubergines, courgettes, peppers, olives, capers, naturally dried, flavored with Southern herbs.
At the Cafona, that is, in the peasant way, according to a recipe from the past. With olive oil, aromatic herbs, these artichokes are perfect as an aperitif and side dish.
The anchovy fillets, fished in the Cantabrian sea that bathes the Atlantic coasts of the Iberian peninsula, are signed Nardin, master conservers.