A taste interpretation: a panettone with pistachio cream in the dough and covered with chocolate. A true explosion of flavor in every slice!
The exotic spice's name has always been associated with cotechino in Brianza. Marco d'Oggiono's version has a lean mix and the right flavors, making it light and delicate.
For almost eighty years, Andrini has been working in Gottolengo, a town in the Po Valley. Mostarda is made from selected fruit, candied, and preserved in syrup. It's served with boiled and braised meats.
The most famous Italian cheese, with a millennial history, produced by the Gennari family since 1953 using a short supply chain in Collecchio, Parma. Now certified organic, it confirms its naturalness.
La Favorita offers the simplest sauce in regional gastronomy: it's a Ligurian essence with basil, oil, and pine nuts. Perfect for trofie pasta.
In the hinterland of the Ligurian Riviera, these fusilli are born from organic wheat flours. A versatile pasta for all seasons, with meat or vegetable sauces.
An essential condiment that expresses the quality of its olive origin territory, Molise. Characterized by fruity aromas and a delicate taste, it has various uses in cooking.
Seize the moment: this is the invitation of the label that uses Latin as a tribute to the history of the territory, Lunigiana. Made from Vermentino grapes, it's a fresh white wine. Excellent with seafood and shellfish.
From the flagship grape of Piedmont winemaking, Ascheri presents Langhe S. Giacomo, named after the vineyard's location. A harmonious wine of great balance.
One of Ernesto Brusa's specialties is "tartufati": candied fruit covered in fine chocolate, enveloped in a cocoa cloud. Here, they combine dark chocolate with sour cherries.
Since 1989, a passion for artisanal work has marked Dal Forner biscuit factory. These delicate-tasting shortbread cookies are crafted cold and by hand to enhance every ingredient.
For over 70 years in Calabria, Sgambelluri offers specialties like DOP figs from Cosenza coated in dark chocolate with almond heart and white chocolate with candied orange.
An artisanal chocolate made unique by high-altitude aging. This bar is crafted from 71% dark chocolate cuvée and delightful dried apples.
An ancient legume with extraordinary sensory properties. From small, round-shaped seeds, Umbrian lentils have a rich flavor and excellent cooking resistance.
Since 1949, the salami factory has been transforming meat following Lombard tradition. Campagnolo salami is a classic among cured meats, fragrant with spicy notes. Perfect for an aperitif.
The Croccante is a traditional presence on the Christmas table. An ancient dessert born from the combination of nuts and honey. Here, almonds form the base.
This gift contributes to guaranteeing over 5000 meals to children welcomed with their mothers in welcoming communities in Italy, thanks to the "Fame di Mamma" project by the Ai.Bi association.