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Wine, pasta, cheese, desserts. No protagonist of our country's food and wine is missing.
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.
Grecantico, takes the ancient name of Negramaro, a wine that is identified with Salento. From the Cantina Calò, a red wine for meat and roasted fish.
From Ascoli hills comes Prosecco DOC Treviso. This sparkling wine became famous for its fresh, pleasant bubbles.
In Casale Monferrato, an ideal place for the birth of delicious specialties, at the end of the eighties of the last century the Eugenia Amoretti artisan laboratory was set up, which today offers succulent waffles for days of celebration.
Luchino keeps the Sicilian tradition of chocolate making alive while meeting new trends. These orange peels are vegan and gluten free.
Penne, one of the most popular formats, could not fail to come in a wholemeal version, for diets rich in fibre, to accompany vegetarian sauces. Those of the Tuscan pasta factory Morelli are also organic.
The olives from the river Taggia valley in Liguria are used abundantly in the Regional cuisine. This sauce is the perfect harmony of flavours.
Pascoli di Siena is a semi-seasoned Pecorino produced with sheep's milk from Sienese farms, hence the name. The red color of the crust is tomato-based.
Puglia is certainly one of the Italian regions that produces among the best vegetables, of which its cuisine is also rich. On these bases the beaten, a paté of sun-dried vegetables, is based.
Bettina is an all-female company always proposing new ideas, like this savoury line, perfect as an appetizer or as a snack. Cheese, corn and onion: a flavour trio.
This gift contributes to guaranteeing more than 5,000 meals for children who are victims of war, welcomed in the centers in Italy of the Ai.Bi – Amici dei Bambini association.