The echo of the past in revisited recipes.
The complex simplicity of Italian gastronomy.
The traditional Italian Panettone.
Bardi, synonymous with sweetness of author, such as panettone, high in raisins and candied, buttery, naturally leavened.
From the fifties to today, the first laboratory specialized in Easter Eggs, today Cioccopassione, a name that sums up the philosophy of the Company. Classic and dark chocolate Gianduiotti.
A historical signature of Salento pastry art for hazelnut and orange shortbread. They accompany the tea, enrich the milk, complete the snack.
A super cream by Babbi. Sinking the spoon in the jar and finding what you need to spread on bread is the gesture of authentic and expert gluttons.
Made from 100% Verdicchio grapes, rich in aromas and floral aromas, it is a classic fish and white meat wine.
The Salvagno extra virgin olive oil is born on the Veronese hills overlooking Lake Garda. It is a fragrant, delicate oil, to be used raw.
The traditional soups of peasant culture are now trendy dishes. They bring fibers, rich flavors, vegetable proteins. Rich dishes under a poor appearance.
"I contadini", meaning "The farmers", express their love for the land and the territory of Salento, in Apulia with sauces like "La Dolce", made with fresh cherry tomato and basil.
A complete and excellent food, made according to an ancient recipe. Sweet rennet makes the slightly spicy taste pleasant.
Accompanies toasted bread, but also broad beans, nuts and jams.
Dedicated to the famous waterfalls, these Umbrian lentils are born in the territory of Colfiorito, famous for the cultivation of this ancient legume. Naturally protein for soups and side dishes.
This brand well represents all the specialities of the Emilian tradition, just like the cotechino, a pork sausage stuffed in casing that is traditionally eaten on new year's eve. A dish that enriches winters table.