The art of confectionery, the culture of chocolate, that
conservation of meat and vegetables.
so many different expressions of great knowledge.
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.
Sanavalle is an amber colored beer, with a malt barley taste, slightly bitter and with good alcohol content.
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.
The Paper Heart that you can hang on your Christmas tree to remember that your gift is twice as good.
Bodrato stands out for the assortment of its classic and new flavors pralines. Elegantly packaged.
The traditional Italian Panettone.
Bardi, synonymous with sweetness of author, such as panettone, high in raisins and candied, buttery, naturally leavened.
The most prestigious and imitated Italian cheese, with a millennial history. Rare to find with 24 months of seasoning.
The rustic sweetness of the chestnut is made more delicate by the sugary syrup. A new and different way of appreciating this fruit, once the bread of the poor.
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.
On the slopes of Monte Amiata extend the olive groves that supply the olives to the Franci oil mill. A fine Tuscan oil, winner of numerous awards for its quality.
Candied orange and chocolate: two great flavors united by the inventiveness of the master chocolatiers. Fruits of the Sicilian island and chocolate culture, together.
The Rottensteiner family has been interpreting South Tyrolean wines for over sixty years. The Santa Maddalena is the oldest DOC in the area.
Terredora is a fundamental company in the revival of Campania wines. From the native Greek vine a wine of intense color and flavors, for fish and white meats.
Mustard identifies the Italian art of fruit preservation, according to ancient recipes. It is a perfect accompaniment to roasts and boiled meats.
Mushrooms mark the start date in the 1920s of Oliveri, a family business originally from the Upper Piedmontese Apennines of Liguria. Area of porcini mushrooms that are proposed dried.
In the Grangia of Vercelli the company the herons in organic cultivation, produces different rice, including the Carnaroli, perfect for risotto.
Cacio e pepe: simple, easy, immediate. Cacio is the link between pecorino and parmesan, pepper increases the intensity of flavor.
Pasta that makes wait 15-16 minutes to be ready ... but "it's worth it!"
The Farmers, thirty years of dedication to the cultivation of vegetables to put the best of Salento into a pot. Crunchy, slightly sweet and sour vegetables, excellent for aperitifs and side dishes. Vegetarian, moreover.
Dried tomatoes, perfect as an appetizer, are preserved in oil. A solar specialty of the south.
Onions Marinated with mint, with an extremely delicate flavor, which does not offend the palate, obtained from processing Tropea IGP Onion.
Ansuini norcineria has been active in Norcia for decades in the production of traditional cured meats.
The most characteristic is the seasoned pork cheek, an essential ingredient for amatriciana, but also excellent in slices.
A must of Italian gastronomy, synonymous with natural lifestyle. A mark of excellence in Friuli.
Alda, from three generations interpreters of the "sweet" tradition of Salento, offers the typical mostaccioli of Arab origin: in the dough eggs, flour, candied orange, spices, in a chocolate glaze.
Babbi, expression of Romagna excellence, signs the Bon Bon pralines in four delicious flavors: pistachio, dark cream, hazelnut cream and eggnog.
Synthesi, because it is a wine that sums up the characteristics of the grape, capable of giving long-lived and structured wines. For meats, cold cuts, mature cheeses.
A classic of Piedmontese appetizers, a meeting between land and sea. An extraordinary snack.