Esplosione di gusto

Grown in Molise's fields, they are processed raw and packaged with the addition of extra virgin olive oil. They are perfect for bruschettas.

From Friuli a tribute to Piedmont. The breadsticks are rigorously stretched by hand, perfect to accompany aperitifs or as a snack during the day.

A rich and flavorful sauce with ingredients cultivated on the border between Liguria and Piedmont, made entirely by hand.

A typical format of Neapolitan cuisine. Scialatielli, made of durum wheat, are porous and rough. They pair well with flavorful sauces.

Made on the hills overlooking Lake Garda in Verona. It's a fragrant, delicate oil, meant for raw use.

A classic Piedmontese dessert that combines the creaminess of chocolate with the intense alcoholic strength of rum. A traditional specialty produced in Alba.

The 1950s. Lido di Spina, a seaside place on the Ravenna coast. A baker. Then the insight. Why just bread? Chocolate too. An unusual story, like this chocolate bar.

A tasty reinterpretation of traditional 'baci di dama', made with a dough of hazelnut flour and cocoa. High-quality ingredients for a sweet treat with a romantic name.

A wine closely connected with the Umbrian territory. Elegant, harmonious, well-structured. A white wine perfect for Mediterranean cuisine, especially with fish.

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.

A symbol of artisan sweetness, it's full of raisins and candied fruit. Naturally leavened, it's soft, highly digestible, and has unique flavors. The classic Christmas recipe.