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Memories from the past in reinterpreted recipes.
The complex simplicity of Italian gatronomy.
Bardi is a synonym for top-notch confectionery, just like panettone: rich in raisins and candied fruits, buttery, naturally leavened. It wouldn't be Christmas without it.
Chocolate is a passion in Piedmont and Gianduiotti (ingot shaped chocolate-hazelnut candies) well represent this. Cioccopassione produces them in Asti, joining traditional recipes and top-notch ingredients.
Almonds and lemons: two plants that embody the Mediterranean environment. These two Italian flavours give shape to Alda shortbread, ideal for an Italian breakfast, with tea or with a good espresso.
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.
Only Verdicchio grapes selected to obtain the best attainable standard, rich in aromas and with a floral bouquet: Verdicchio is typically paired with fish and white meat.
100% Primitivo grapes: Primiter, in Latin "first choice", like the top-notch grapes used to produce this wine. Its vinification is made 60% in steel containers and 40% in oak barrels. It is perfect for the whole meal.
Salvagno extra virgin olive oil comes from the lush green Veronese hills, overlooking Garda lake. It is a scented, delicate oil ideal for seasoning.
Traditional soups of the peasant culture are nowadays popular dishes. They are rich in fiberes, flavour, plant proteins: rich dishes only apparently poor.
A classical long-shaped pasta different from the others for the presence of the Wheat Germ, the heart of the grain of wheat, rich in flavour and nourishing active ingredients. Perfect with vegetable sauces.
"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 nutritious and exceptional product, in accordance with an ancient recipe. Sweet rennet makes the lightly spicy flavour particularly enjoyable. Great pairing with broad beans, nuts and jams.
Friuli pays homage to Piedmont with these handmade streched breadsticks. This snack can be enjoyed with prosciutto or cheese, while tasting a good red wine or as a "hunger buster"
"I contadini" sweet red peppers are grown in open field and picked manually. They are washed, sorted, cut into strips, pickled for a few hours, and then manually put into jars, along with fresh mint leaves, dry garlic and extra virgin olive oil. Perfect as a sidedish or as an appetizer, to be paired with cured meats or cheese.
Rosa di Bosco is an aged pork tenderloin produced by Marco D'Oggiono salami factory. It is a speciality for true foodies, great as an appetizer, for savory pies or to be enjoyed during a hike.
An ancient legume, so rich in proteins that it represents the perfect substitute for meat. Traditionally used as a side dish with cured meats, lentils mean good luck and prosperity
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.
A "heart" full of sociability, sustainability and solidarity,
as this present contributes to the implementation of three humanitarian projects.