With a delicate taste, it's truly a delight for special occasions. Its pairing with the sweet wine Jurançon adds even more delightful sweet notes.
Fratelli Pinna is a sustainable company that values quality and the territory. Green asparagus is processed right after being harvested. Only with oil, they're perfect for bruschette.
Anchovy fillets, fished in the Cantabrian Sea, are by Nardin, master preservers passing down their skills for generations. They're the best in size and aroma.
"Coppa piacentina" comes from pork, born, raised, and processed in the area. It's aged for at least six months in a cool cellar. Served in thin slices as an appetizer.
A company from Salento that works directly with fresh products. Eggplants are seasoned with spices and preserved in extra virgin olive oil. Fresh mint adds the finishing touch.
Wild chicory grows in the plain of Sibari, in Calabria. Hand-picked, they are placed in glass in olive oil, with a touch of chilli pepper. Ideal for appetizers and mixed salads.
Bonfatti was born in 1947 in the heart of Emilia Romagna. Each stage of processing is carried out respecting the animal. Salamella Passita is ideal to be enjoyed simply on bread.
Since 1953, Caseificio Gennari has started a long tradition of creating unique excellences, like Parmigiano Reggiano from Red Cows. A highly nutritious food.
It's cultivated on the hills of Novara: a product of great gastronomic culture, presented in stigmas with a pungent taste and an intense colour.
For generations, the Savini family has been dedicated to truffle research and commercialization, which here combines with Parmigiano Reggiano to form a spreadable cream.
Produced with 100% Tuscan durum wheat semolina, they are handmade, bronze-drawn, and dried at low temperatures. The strong flavor pairs well with all sauces.
Aceto Balsamico Tradizione is a classic condiment in Emilian cuisine, produced from cooked grape must and aged. A symbolic product, here in the bottle designed by the designer Giugiaro.
The olives come from the provinces of Rome, Viterbo, Frosinone, and Latina. It's moderately fruity with a slight almond aftertaste. Great paired with red meats or legume soups.
In the heart of Aosta Valley, along a steep slope, the vineyards that give this wine harmony and body are found. An interesting blend of indigenous grape varieties.
La Raia is a biodynamic agricultural company located on the hills between Piedmont and Liguria. Gavi is made from Cortese grapes.
Tenuta Mazzolino is a winery in the Oltrepò Pavese. This sparkling wine is made from pure Chardonnay grapes: intense, mineral, and well-balanced. Pairs with fish dishes.
La Gerla, situated on the gentle slopes of Montalcino hill, is a winery founded in 1978. From Sangiovese grapes, this wine has a warm and soft sip.
Craftsmanship characterizes Gardini's products. Fabio and Manuele Gardini transform chocolate with passion and love. An assorted selection for unique moments.
From the hills of Romagna, Babbi offers discoverable goodness, like these waferini filled with pistachio cream and covered with exquisite white chocolate. Perfect for accompanying coffee.
Since 1987, Gardini Cioccolato has been producing high-quality chocolate with surprising combinations. Pure hazelnut paste joins milk and dark chocolate, enriched with Noci di Romagna (walnuts).
Napolitans are classic square chocolates: pure chocolate to satisfy the daily craving for sweetness in single portions. Many flavors: milk, 66% dark and 75% dark.
From the Piedmont hills of Roero, for over fifty years, Brezzo has been producing and selecting food specialties. The chestnut honey, intense and brown in color, has a distinctive taste.
In 1992, the story of La Perla di Torino began, which now represents Italian chocolate excellence. The traditional truffle is offered in various versions to satisfy everyone.
A wonderful festive tin contains sweet and savory biscuits, perfect for sharing with loved ones. Among the flavors, there's also the cinnamon caramel man. A Christmas symbol.
With its characteristic star shape, it's a sweet symbol of Christmas: a golden dough with a magnificent vanilla aroma.
The ingredients are those of the past: raisins and candied fruit, selected eggs and flour, butter and vanilla pods. Made with slow leavening, in limited quantities and presented in an elegant packaging.
Polenta, one of the simplest dishes in Italian cuisine, is always a winter menu staple. Made from organically grown corn, it provides an additional guarantee of ancient authenticity.
Thanks to its characteristics – low stickiness, perfect cooking resistance, grain compactness and a high percentage of starch – this rice is ideal for making risottos. A true excellence!
This seasoning is made from long tomatoes, grown outdoors and harvested by hand. A natural approach rooted in tradition. Great for delicious bruschettas.
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.