ll nome Levoni è sinonimo di tradizione, di profumi, aromi e gusti eccellenti e unici; Levoni sono i salumi "Quelli Buoni". Questo perché fin dal primo salame prodotto, la famiglia Levoni non è mai scesa a compromessi sulla qualità.

Affettato in formati da 200gr e multipli, e’ ottenuto da cosce che provengono solo da suini pesanti con peso minimo di 160 kg allevati nel nord e centro Italia. Si caratterizza per il gusto particolarmente dolce e delicato. Tutti i prosciutti marchiati San Daniele sono stagionati nello stabilimento Levoni di San Daniele del Friuli e seguono le rigide regole del relativo disciplinare di produzione. Non contiene fonti di glutine e lattosio.

ll nome Levoni è sinonimo di tradizione, di profumi, aromi e gusti eccellenti e unici; Levoni sono i salumi "Quelli Buoni". Questo perché fin dal primo salame prodotto, la famiglia Levoni non è mai scesa a compromessi sulla qualità.

Affettato in formati da 200gr e multipli, e’ ottenuto da cosce che provengono solo da suini pesanti con peso minimo di 160 kg allevati nel nord e centro Italia. Si caratterizza per il gusto particolarmente dolce e delicato. Non contiene fonti di glutine e lattosio.

Il nome Levoni è sinonimo di tradizione, di profumi, aromi e gusti eccellenti e unici; Levoni sono i salumi "Quelli Buoni". Questo perché fin dal primo salame prodotto, la famiglia Levoni non è mai scesa a compromessi sulla qualità.

I prosciutti cotti sono ottenuti unicamente dalle migliori cosce fresche di suini, disossate mantenendo l'integrità delle masse muscolari e le caratteristiche organolettiche della carne.

Le cosce selezionate vengono insaporite seguendo una ricetta esclusiva Levoni e massaggiate delicatamente e lentamente in modo da ottenere il miglior assortimento degli aromi e una maggior coesione delle masse muscolari. Segue, infine, una lenta fase di cottura a vapore. I prosciutti cotti al taglio si presentano morbidi, di colore rosato con il grasso compatto. Il gusto è sempre dolce, delicato ed equilibrato.

Tutti i nostri prosciutti cotti sono senza glutine e lattosio.

Prosciutto cotto affettato con formati dai 200 grammi in su.

A balanced recipe that conquers the nose with its delightful hints of pepper and nutmeg. A charming flavour full of character.

The mortadella Oro externally boasts a nice biscuit colour given by cooking, the slice is rosy with consistent, firm, white lardons, which are evenly distributed, as well as pistachios. The aroma upon slicing is unmistakable, delicious, typical. The texture is silky, the flavour is piquant, sharp and persistent.

The history of mortadella is ancient, so that at the Museo Civico Archeologico of Bologna there are two Roman sepulchral steles on which the proofs of its centuries-old history can be traced. A stele depicts a pestle with a mortarium used to chop and mix meat, salt and spices, the ingredients of mortadella, the other one depicts the suarius - aka the guardian of pigs - near his pigs. An ancient history for a delicious deli meat.

The slice in the muscular part is pinkish red, with white or pinkish-white streaks ("marbling"). The covering fat is white and compact. The aroma is delicate and can become more persistent if the product is very matured. The flavour is well balanced between the sweet note and the typical aromas of matured meat, with the result of a very round and particularly pleasant taste sensation. Once the product has been trimmed, cut into very thin slices using a slicer or by hand. The art of knife cutting is always extraordinary.

The exclusive speciality of San Daniele del Friuli, with its unmistakable guitar shape and trotter. Slices of a wonderful pinkish red, sparsely interspersed with pure white streaks. Delightful and satisfying, its curing cultivates an ever richer and more intriguing bouquet of aromas and scents. It reaches peak curing at 24 months, with a dry, heady scent that captivates the nose with hints of hazelnut. Savoury and fragrant on the palate, it reveals all the nobility and refinement of its ageing.

The Prosciutto di San Daniele DOP has a very ancient history that has its origins in 400 BC. The production follows a strict Production Regulations Document that sets forth origin, feeding of the pigs and all the phases of the processing. Unique for the presence of the foot. We are proud to offer the 24-months Reserve version of Levoni San Daniele Cured ham sliced for you.

Il caseificio Ponte di legno è un piccolo produttore artigianale situato in Amaseno (Frosinone) nella regione del Lazio. Attualmente i circa 500 capi di bestiame sono utilizzati per la produzione di mozzarelle, nodini, trecce, ricotte fresche e speziate, caciotte, scamorze, caciocavalli, schiacciatine, mozzarelle affumicate, ricotta secca, affumicata, formaggi primo sale bianchi, speziati o stagionati, e la prelibatissima cremosa di bufala. Tutta la produzione viene realizzata esclusivamente con il 100 percento di latte di bufala che viene lavorato artigianalmente crudo senza ricorrere alla pastorizzazione.

Il nome Levoni è sinonimo di tradizione, di profumi, aromi e gusti eccellenti e unici; Levoni sono i salumi "Quelli Buoni". Questo perché fin dal primo salame prodotto, la famiglia Levoni non è mai scesa a compromessi sulla qualità.

Lo speck è legato per tradizione al Trentino Alto Adige, dove viene prodotto fin dal 1300. CastelSpeck, lo speck di Levoni si caratterizza per la ricetta esclusiva perfezionata negli anni '50. E' ottenuto da cosce particolarmente magre, rifilate a regola d'arte, salate e aromatizzate con aglio, pepe, bacche di ginepro, noce moscata e altre spezie ed erbe aromatiche. Lo speck Levoni è delicatamente affumicato in modo naturale. La forma è squadrata e regolare e al taglio la fetta è alta, per la presenza della fesa. La stagionatura è di minimo 4/5 mesi. Il gusto è delicato e aromatico. Senza glutine e lattosio.

La bistecca maremmana si presenta di colore rosso carico, brillante, non scuro, con contenuto di grasso inferiore all’1,5% e molto saporita grazie alla tipica "marezzatura", sottili venature di grasso all'interno dei muscoli, che danno sapidità e tenerezza.

Ha un'ottima capacità di ritenzione idrica, con conseguente scarsa perdita di acqua durante la cottura. Ricca in acidi grassi insaturi e soprattutto polinsaturi - anche della serie ω-3 - e povera di acidi grassi saturi e colesterolo, può risultare addirittura qualitativamente migliore della carne di Chianina, fino ad oggi considerata la migliore in senso assoluto sotto l’aspetto dietetico-nutrizionale. La carne viene consegnata già frollata: tale processo permette la trasformazione del muscolo in "carne". La maturazione biochimica che i quarti interi subiscono nelle celle frigorifere dell'Opificio a circa +2°C per un periodo dai 14 ai 21 giorni, permettono di apprezzare a pieno l'elevato pregio gustativo delle carni.

CONSEGNATA TUTTI I VENERDI

La bistecca maremmana si presenta di colore rosso carico, brillante, non scuro, con contenuto di grasso inferiore all’1,5% e molto saporita grazie alla tipica "marezzatura", sottili venature di grasso all'interno dei muscoli, che danno sapidità e tenerezza.

Ha un'ottima capacità di ritenzione idrica, con conseguente scarsa perdita di acqua durante la cottura. Ricca in acidi grassi insaturi e soprattutto polinsaturi - anche della serie ω-3 - e povera di acidi grassi saturi e colesterolo, può risultare addirittura qualitativamente migliore della carne di Chianina, fino ad oggi considerata la migliore in senso assoluto sotto l’aspetto dietetico-nutrizionale. La carne viene consegnata già frollata: tale processo permette la trasformazione del muscolo in "carne". La maturazione biochimica che i quarti interi subiscono nelle celle frigorifere dell'Opificio a circa +2°C per un periodo dai 14 ai 21 giorni, permettono di apprezzare a pieno l'elevato pregio gustativo delle carni.

CONSEGNATA TUTTI I VENERDI

ll nome Levoni è sinonimo di tradizione, di profumi, aromi e gusti eccellenti e unici; Levoni sono i salumi "Quelli Buoni". Questo perché fin dal primo salame prodotto, la famiglia Levoni non è mai scesa a compromessi sulla qualità.

La lingua bovina viene insaporita con aromi naturali, privata poi della pelle e riposta in uno stampo dove viene cotta lentamente a bagnomaria. Non contiene fonti di glutine e lattosio.

La passata di pomodoro ottenuta con pomodori tondi. Inconfondibile per il suo aspetto cremoso, dal tipico colore rosso e dal dolce sapore dei pomodori freschi appena raccolti. Molto utilizzata da chi non ha molto tempo per cucinare, ma che non vuole rinunciare alla genuinità ed al sapore della tradizione. Non necessità di una lunga cottura.

La trasformazione dei prodotti da agricoltura biologica viene svolta in totale assenza di sostanze chimiche di sintesi e nel pieno rispetto dell’ambiente.

Tutto il pomodoro raccolto viene lavorato in giornata.

Prodotto senza glutine.

No OGM.

Il caseificio Ponte di legno è un piccolo produttore artigianale situato in Amaseno (Frosinone) nella regione del Lazio. Attualmente i circa 500 capi di bestiame sono utilizzati per la produzione di mozzarelle, nodini, trecce, ricotte fresche e speziate, caciotte, scamorze, caciocavalli, schiacciatine, mozzarelle affumicate, ricotta secca, affumicata, formaggi primo sale bianchi, speziati o stagionati, e la prelibatissima cremosa di bufala. Tutta la produzione viene realizzata esclusivamente con il 100 percento di latte di bufala che viene lavorato artigianalmente crudo senza ricorrere alla pastorizzazione.

This fine, and fleshy lemon, rich in essential oils, gives the liqueur, an unequaled aroma and taste. Another characteristic that makes “Sfusato lemons”world famous is the fact that they can be preserved for long periods. Because of the particular micro climate of the Amalfi Coast, the right mixture of mountain and sea air and the chemical properties of the terrain, a geographical indication status (P.G.I.) has been conferred by the Italian authorities.
The first lemon trees, were brought to the Amalfi Coast by the Jewish population, during the first century B.C. By this time the Amalfi Republic had reached its apex, around 1000 A.D., lemon trees had spread throughout the Amalfi Coast territory.
Trade between the Amalfitani and the Byzantines flourished from the eighth to the thirteenth centuries. From Amalfi shiploads of precious stones, textiles and spices were unloaded and, last but not least, citrus trees to be cultivated all over the region.
Healing properties were soon discovered and Sfusato lemons were used in medicines by the famous Salerno Medical School.

A popular yet elegant classic. Soft on the nose and lively in the mouth, with exuberant surprises of split black pepper.

Typical salami of the Veneto region. The mix texture is tender, the flavor is a distinctive and particularly aromatic also thanks to the long maturation. Levoni proposes this salami with a leaner mix while maintaining the characteristic kidney shape.

A fresh, piquant bouquet of chilli pepper exalted by fennel seeds. Spiciness reigns, tempered only by an aromatically seasoned soul.

The external appearance is free of mould and boasts a beautiful red accentuated by chili. When sliced the minced meat appears interspersed with lard cubes. The aroma is complex, combining the typical notes of sweetness of fennel seeds with the intense aroma of chili pepper. The taste is that of a deli meat of great character, sharp and balanced.

The schiacciata piccante is a salami of medium size, its shape is due to the fact that in some areas of Italy - where the climate is warmer and dry - a good and proper maturation would become difficult; so the human ingenuity overcame the hurdle making a crushed salami - smaller diameter best maturation!

Smoked and aromatic, a pleasurable harmony of spiced seasonings, gathering white pepper, cloves, nutmeg, coriander and juniper in a striking bouquet.

Biscuit color given by smoking. When cut pink streaks of lean muscle in a beautiful tall, firm, pearly white fat. Persistent smell of smoke leaving room for the aroma of matured meat and hints of spices. The sweet and smoked flavour, with suaveness. Nice soft texture.

This deli meat immediately reminds us of the English Bacon. It is a pancetta with rind, trimmed, salted and flavoured. It follows a delicate smoking with a selection of Trentino woods and a slow maturation.

The Chianina Fiorentina (porterhouse cut) steak is intended for gourmets. It is an excellent surprising product with unrivaled taste and texture as far as beef is concerned. The offered Chianina matured to perfection. The attention to detail, together with the breeding quality, result in a product whose flavour is renowned worldwide.

ONE FISH SIZE ABOUT 8-900g

There are many fish around the world with bass in the name, but the fish we’re looking at here is the European sea bass or Dicentratus labrax. It’s caught off all coasts from Norway and the Baltic round to the Black Sea and also off the west coast of Africa, but nowhere else in the world, although the American striped bass is a close cousin. This is a coastal fish, often found in estuaries. It has a wide diet including smaller fish of its own species.

Sea bass has attractive silvery skin. The flesh is a dull white, which cooks to brilliant white like cod.

ONE FISH SIZE ABOUT 3-400gr

FROZEN

The ‘king’ of the soles, this superb fish has inspired many classic dishes such as Poached sole Bonne Femme, sole Veronique and sole a la Meunière. With a dark brown skin and a longer and narrower shaped body than other flatfish, Dover sole has a crisp white flesh, firm to touch, with an almost sweet taste.

Dovers range in size from 340g to 1.3kg. As it’s often too firm to cook immediately after being caught, it is usually best after one or two days when both texture and flavour is enhanced. Fish of 400-450g are perfect for serving whole a la meunière – skinned both sides, dusted in seasoned flour and pan-fried. A 680g fish will provide two portion-size fillets.

This is the salame that had allowed Ezechiello Levoni to win the Gold Medal at the international expo “Modern Arts & Industry” of London in 1913. Its very fine grinding, a thorough selection of spices processed at the right time, the light slow, cold smoking with selected woods from Trentino and its maturation give Ungherese Levoni the typical characteristic and uniqueness which typify it.

Its delicate smoky fragrance promises a pleasant aromatic complexity. Exuberantly soft, sweet and smoky on the palate, a taste that engages and delights. The rigorously finely minced mix is enriched with mild paprika. The ancient method of natural smoking gives it an unrivalled taste. With his beautiful bright red colour, cohesive slice, smooth texture and rounded and balanced aroma, garlic, paprika and natural smoking can be perceived. Upon tasting its texture is interesting, it releases a complex, sharp flavour in the mouth with notes of paprika, smoke, matured meat and perfect balance of lean and fatty meats.

Watch Levoni Salame Millefoglie video recipe @Buonissimo Ltd Facebook page

Turkey's breast, roasted using a very low quantity of salt. The slice has an homogeneous light pink colour with hazel-coloured edges, the signs of the grill on which the cooking is made are evident.

Taste sweet and lightly savoury, with intense notes of roasted and delicate hints of aromatic herbs. This product is free from gluten, added polyphosphates, monosodium glutamate.

The golden colour is the result of cooking and does not result from the use of colorants.

Perfect as a cold dish, add a pinch of salt and pepper ang good extra vergin oilve oil.

Although the name tagliolini sounds similar to tagliatelle, the two are not really the same except for the fact that both are traditionally egg pasta cut into ribbons.In fact, the word ‘taglia’ means cut in Italian and the difference is actually in the cut! Tagliolini are long strands of pasta somewhere between capellini and tagliatelle in width. Each strand of pasta is usually around 2-3mm wide and is sometimes slightly cyndrical. I say sometimes because information about this pasta is rather confusing. 

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Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
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Il nome Levoni è sinonimo di tradizione, di profumi, aromi e gusti eccellenti e unici; Levoni sono i salumi "Quelli Buoni". Questo perché fin dal primo salame prodotto, la famiglia Levoni non è mai scesa a compromessi sulla qualità.

La mortadella è uno dei salumi più famosi ed antichi della tradizione gastronomica italiana. E' un insaccato cotto di carne di puro suino con l'aggiunta di grasso cubettato. L'etimologia del nome si può far risalire a "Mortarium", strumento utilizzato dai Romani per pestare le carni oppure a "Myrtatum", nell'antichità carne insaccata e condita con bacche di mirto. Mortadella dall'impasto morbido e dal gusto più aromatico e appetitoso. Non contiene fonti di glutine, lattosio e polifosfati aggiunti.

Mortadella dall'impasto morbido e dal gusto più aromatico e appetitoso affettata in formati da 200gr e multipli. Non contiene fonti di glutine, lattosio e polifosfati aggiunti.

Il branzino è caratterizzato da corporatura allungata, colore grigio-verdastro sul dorso, con qualche punteggiatura nera in fase giovanile, e ventre argenteo; è provvisto di due pinne dorsali, due pinne toraciche, due pinne addominali ed una pinna anale; nell’opercolo sono presenti due spine e il preopercolo è spinoso sul bordo inferiore. Si tratta di un predatore puro, provvisto di denti aguzzi e sottili. Le sue carni risultano ricche in proteine ad alto valore biologico ed in acidi grassi polinsaturi della serie n-3 ed n-6, che rivestono un ruolo di primaria importanza per la salute umana in quanto, se assunti regolarmente con l’alimentazione, risultano attivi nel ridurre l’incidenza delle malattie cardiovascolari e dei tumori.

Di colore bluastro, con chiazze gialle sul dorso e ventre chiaro, possiede due paia di antenne, un paio lunghe ed uno corte e due chele, una più grande ed una più piccola, per poter svolgere meglio compiti diversi. Il carapace è liscio ed incavato, possiede due spine, situate vicino agli occhi. Può raggiungere il mezzo metro di lunghezza, ma gli esemplari comuni misurano dai 30 ai 40 cm. Meno pescato di quello americano, il sapore dell'astice europeo è ritenuto migliore.

Prodotti utilizzando pomodori della varietà a frutto lungo, proveniente esclusivamente da az. agricole Italiane. Maturati al sole e raccolti al punto giusto di maturazione, solo i pomodori migliori vengono lavorati in modo tale da conservare intatte tutte le loro qualità e da sostituire degnamente il prodotto fresco.

La trasformazione dei prodotti da agricoltura biologica viene svolta in totale assenza di sostanze chimiche di sintesi e nel pieno rispetto dell’ambiente.

Tutto il pomodoro raccolto viene lavorato in giornata.

Prodotto senza glutine.

No OGM.

Burrata of Andria of Caseificio Olanda is created all year following the ancient recipes of the dairy tradition of Andria. It is thanks to these teachings, handed down from generation to generation, that today it is possible to make only a fresh cheese faithful to the original by hand. The white and rounded shape of the bag, whose thickness is studied to perfection, contains a soft and creamy heart made of “stracciatella”. This filling, a mix of cream and frays made by hand, is irresistible for anyone for its sweet and fresh flavor that melts pleasantly in the mouth. 

Burrata of Andria of Caseificio Olanda is created all year following the ancient recipes of the dairy tradition of Andria. It is thanks to these teachings, handed down from generation to generation, that today it is possible to make only a fresh cheese faithful to the original by hand. The white and rounded shape of the bag, whose thickness is studied to perfection, contains a soft and creamy heart made of “stracciatella”. This filling, a mix of cream and frays made by hand, is irresistible for anyone for its sweet and fresh flavor that melts pleasantly in the mouth. 

Smoked Buffalo Mozzarella is a version of "classic" Buffalo Mozzarella. It is subjected to smoke with a natural process and it is called "buffalo mozzarella smoked". The smoking is done in the traditional manner: the mozzarella are tied in pairs on a stick resting on the bricks. The smoke is produced with bay and laurel. Spun paste fresh cheese. Outside aspect: dark color for its smoking phase, thin rind of about one millimeter with smooth surface, never slimy or hurled.

LadyBu is an artisanal producer of Mozzarella Bufala Campana DOP, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted.

I limoni biologici di Sicilia si caratterizzano per la polpa succosa dal colore giallo vivo. La forma dei limoni biologici è ovale, nella polpa è possibile trovare qualche seme. La particolarità dei limoni biologici sta nel fatto di essere ricchi di succo dal sapore intenso. La genuinità dei limoni biologici permette il consumo non solo del prezioso succo ma soprattutto della buccia profumata, utilissima per la preparazione di dolci e rosoli agli agrumi, primo fra tutti il liquore di limone Limoncello.

AgriCansiglio exclusively transforms ONLY MILK of the Cooperative Partners of the Provinces of BELLUNO, TREVISO, and PORDENONE.

The taste is round, soft, delicate, milky and dolce. Following aftertaste is round, creamy with strong hints of fresh milk. The cheese is without rind. The paste is soft, creamy and its color is white. A fresh and creamy cow's milk ricotta cheese. To be used as an ingredient in cakes, in stuffed pasta or as a main course with vegetables. Try a slice with strawberry jam, a ready dessert.

"Frisa" or Frisella is the name of the classic Apulian bread that in the past centuries peasants and farmers used to eat while working in the fields. This type of bread, which characteristic is that of being dry and tough, was cheap and strong enough to resist to bad weather, water, hot temperatures and, last but not least, to the passing of time.

That's why Frisella is - these days still - a great lunch! You just have to soak it into fresh water and to add on it any topping you like best. We suggest you to put fresh tomatoes, capers, tuna, but also cheese on it, and of course a generous sprinkle of Apulian olive oil!

'Baccalà Mantecato' is a traditional Venetian recipe. 

This amazing ready to eat Baccala' is produced by the Marcolin Family in Padova (Padua) that run the famous Grocery shop in Piazza Erbe " Sotto il Salon"....Under the Hall meaning below the stunning Palazzo della Ragione in the heart of the old town.

It appears in ivory white color, creamy and spreadable.

Taste very smooth and delicate.

Creamed with sunflower seed oil and extra virgin olive oil, it has an exceptional organoleptic delicacy. The product does not contain dyes or preservatives. 

Stockfish is Wild Catch Cod Fish caught in the North-East Atlantic Ocean (Lofoten Islands).

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Arabic	Hebrew	Polish
Bulgarian	Hindi	Portuguese
Catalan	Hmong Daw	Romanian
Chinese Simplified	Hungarian	Russian
Chinese Traditional	Indonesian	Slovak
Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
Finnish	Lithuanian	Ukrainian
French	Malay	Urdu
German	Maltese	Vietnamese
Greek	Norwegian	Welsh
Haitian Creole	Persian

 

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FRESH ORGANIC !!

The Rustic Organic Navel Oranges  from Sicily is grown following the organic farming method. The organic allows to obtain very sweet and fragrant citrus completely natural. Organic citrus like these allows recipes (with oranges), very tasty and nutritious. The colors of organic citrus are more 'alive and the properties' are beneficial to the body. The casing of the clove is thin, with the characteristic navel. Characteristics of biological Navel are: blonde pulp, Juicy and without seeds, a pleasant taste with low acidity. They are exceptional for the table, but nobody prevents us from doing a good juice!

Have you ever tried the rubatà? They are the typical Piedmontese breadsticks, to be precise from Chieri, a town near Turin. Bakery product, well-known in Italy and exported all over the world, it is fully included in the category of traditional Piedmontese agri-food products, that is, those "whose processing, conservation and seasoning methods are consolidated over time and are practiced in their own territory in a homogeneous and according to traditional rules for a period of not less than twenty-five years ".

Have you ever tried the rubatà? They are the typical Piedmontese breadsticks, to be precise from Chieri, a town near Turin. Bakery product, well-known in Italy and exported all over the world, it is fully included in the category of traditional Piedmontese agri-food products, that is, those "whose processing, conservation and seasoning methods are consolidated over time and are practiced in their own territory in a homogeneous and according to traditional rules for a period of not less than twenty-five years ".

The common Avana Mandarin is juicy and very sweet thanks to the greater presence of sucrose than other citrus fruits. The peel is thin and smooth, fragrant and poorly attached to the pulp, the fruit is therefore very easy to peel. The fruit has a slightly flattened and globular shape. The pulp may contain seeds, is made up of easily divisible segments and is of an intense orange color.

Il guanciale viene sapientemente condito con pepe o peperoncino. Ideale per essere utilizzato quale ulteriore condimento per ricette speciali, come la pasta all'amatriciana o con piselli.

Il caviale Oscietra deriva dall'omonimo storione, conosciuto anche come storione russo (un'antica specie originariamente nativa del Mar Nero, Mar Caspio e Mar d'Azov). Si tratta di un pesce di medie dimensioni, che può pesare sui 50 kg (44 a 110 pounds) che fornisce un caviale dall'aroma delicato e con intense note di nocciola, con una colorazione che varia dal marrone scuro al beige. Molti ritengono che questo sia il caviale più raffinato. Le sue uova sono di medie dimensioni (tra 2,6-2,9 millimetri). Richiede un ciclo vitale dello storione compreso tra i 9 e gli 11 anni.

Dal cuore della Sardegna nasce il Premiato Panificio Pane Carasatu Giulio Bulloni, che dal 1970 ci offre l'antico pane dei pastori, sottilissimo fragrante e gustoso, lavorato artigianalmente secondo l'antica ricetta di Bitti paese d'origine della famiglia Bulloni: il Pane Carasatu è meglio noto come "Carta da Musica" (...assaggiare un disco di luce di pane carasatu significa suonare un inno al sole).

Ingredienti :acqua, lievito farina ,di grano duro e sale

Dal cuore della Sardegna nasce il Premiato Panificio Pane Carasatu Giulio Bulloni, che dal 1970 ci offre l'antico pane dei pastori, sottilissimo fragrante e gustoso, lavorato artigianalmente secondo l'antica ricetta di Bitti paese d'origine della famiglia Bulloni: il Pane Carasatu è meglio noto come "Carta da Musica" (...assaggiare un disco di luce di pane carasatu significa suonare un inno al sole).

Ingredienti :acqua, lievito farina ,di grano duro e sale

The handcrafted Colatura di Alici Cetara Acquapazza Gourmet Traditional Anchovy Extract is a amber color liquid that is obtained from the maturation of the salted anchovies, whose history is rooted in the deepest food traditions of Campania. It is a typical product of the town of Cetara, on the beautiful Amalfi Coast. The preparation follows an ancient and rigorous process: the anchovies are caught with the cianciola, an ancient boat specialized in blue fish fishing, only in the sea of the Amalfi Coast from 25 March, the day the celebration of the Annunciation is celebrated; until July 22, on which the Catholic Church celebrates Santa Maria Maddalena. The freshly-picked anchovies are cleaned by removing their heads and interiors, put them in salt for 24 hours and then transferred to chestnut or oak barrels, covered in salt. By the pressure of the weights that are put on the barrels emerges a liquid that becomes the Colatura di Alici. In Cetara, colatura di alici is mainly used as spaghetti dressing, a typical recipe for Christmas Eve. The Colatura di Alici di Acqua pazza Gourmet Traditional Anchovy Extract is undoubtedly the most traditional interpretation of this extraordinary product.

Fresh cheese made with high quality milk cream. 
Product obtained from warmed cream’s coagulation with citric acid; unseasoned.
Product is meant for all people, according to their health conditions.
Excellent to prepare delicious recipes and not only in confectionery!

Ingredients: Milk pasteurized cream, acidity corrector : citric acid
Allergens: Milk and milk products (including lactose).
Storage and preservation : 0 / +4 ° C.
Once opened, keep it refrigerated and use within 3-4 days.

Fresh cheese made with high quality milk cream. 
Product obtained from warmed cream’s coagulation with citric acid; unseasoned.
Product is meant for all people, according to their health conditions.
Excellent to prepare delicious recipes and not only in confectionery!

Ingredients: Milk pasteurized cream, acidity corrector : citric acid
Allergens: Milk and milk products (including lactose).
Storage and preservation : 0 / +4 ° C.
Once opened, keep it refrigerated and use within 3-4 days.

Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'.  This pork cheek is cured and generously seasoned with amongst other spices, lots of black pepper. Guanciale looks a little like bacon, the consistency and taste however is much, much more delicate.

Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.

Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as spaghetti alla carbonara and sauces like sugo all'amatriciana.

A bouquet of Provençal herbs entices the nose with fresh, pleasant sensations, heralding a sweet flavour that melts into a strong yet elegant accent of thyme. It is characterised by its remarkable dimensions. On the surface is sprinkled with chopped herbs. It shows beautiful streaks of lean and red parts in solid and white fat. Very sweet, delicate bouquet with a strong hint of thyme. The flavour extends between sweet and savoury, with fresh and round notes of fine herbs.

Slice thinly with a slicer. It can also be chopped to be spread. All fat products are cut better cold and are consumed at room temperature because they give off their aromas and flavours at their best.

Trout Roe is less famous than caviar or salmon roe, but these lighter pearls are filled with tangy brine that give you a whole new appreciation for roe. Caviar Connoisseurs will enjoy expanding their horizons with this selected Trout Roe.

Meticulously processed roe from rainbow trout at least 2-3-years old. After harvesting, the eggs undergo a special process which is our carefully-guarded secret. Packaged in glass jars and then pasteurised.

Ingredients: Rainbow trout roe (Oncorhynchus mykiss), salt
Preservative-free

We love oranges in winter, summer, spring, and autumn, and are very familiar with the sweet, seedless Navel Orange that is in season from winter to late spring. Because of the peculiar human-navel-like formation found opposite the stem-end, we can easily identify Navel Oranges from other cultivars or varieties. This belly-button like formation answers the question “Why are Navel Oranges called Navel Oranges?” Navel oranges are an excellent source of vitamin C, dietary fiber, and thiamin and also contain potassium, vitamin A, beta-carotene, and calcium.

Superior Sturgeon especially appreciated for its  great value, fresh and creamy taste and delicate flavor. Characterised by medium grains ranging in color from dark to light brown. 
Sturgeon: Hybrid Schrenkii X Dauricus
Sturgeon Age: 7 years
Ingredients : Sturgeon roes, salt 3,5%. No preservative added
Colour: Light to dark amber
Size : 2.8-3.0 mm
Taste Notes: Extremely mild, buttery flavor with a light aftertaste

This top seller from mature hybrid sturgeon, taking 8 years of aqua culture. Its color can be light or dark brown, size is over 3.0 mm. Firm roes have a strong creamy aroma with long after taste, consistently fresh and extremely high quality.
Sturgeon Type: Hybrid, Acipenser Schrenckii x Hus Dauricus (Grade A)
Sturgeon Age: 8 years
Ingredients: sturgeon roes, salt 3,7%. No preservative added
Colour: light to dark amber
Size: 3.0 mm
Taste Notes: Have a strong creamy nutty flavour with long after taste, consistently fresh and high quality. Michelin Chef`s favorite

Imperial Ossetra Caviar comes from mature Acipenser gueldenstaedtii sturgeon, taking over 11 years of aqua culture. Imperial Ossetra is definitely one of the most sought after caviar type in the world. It used to be served to the crowned heads of the world only. The medium sized grains with noble golden yellow color and glossy appearance.This is the top product for every connoisseur and those who seek for finest things!
Sturgeon: Acipenser gueldenstaedtii
Sturgeon Age: 11 years
Ingredients : Sturgeon roes, salt 3.9%
Colour: Grey to brown color
Size :  3 mm
Taste Notes:  Uniquely clean, sweet, crisp and nutty flavor gently fills your palate after every single grain lightly pops in your mouth.

The caviar produced from roes of mature Baerii sturgeon. Has a rich umami flavour with a long lasting after taste witch is favourite of French Chefs.
Sturgeon type: Acipenser Baerii
Sturgeon Age: 8-9 years
Ingredients : Sturgeon roes, salt 3,9%. No preservative added
Colour: Dark grey
Size : 2.8 mm
Taste Notes: Have tender structure and just melt in your mouth uncovering the subtle rich flavour with a sea notes

This Rare Baerii is exceptional caviar comes from the Siberian Sturgeons farmed in France, Bordeaux for OVER 10 Years. As a result is UNUSUAL big grains with a tender structure just melt in your mouth uncovering the subtle nutty flavor with sea note. 
Sturgeon type: Acipenser Baerii Rare
Sturgeon Age: 11 years
Ingredients : Sturgeon roes, salt 3,9%. No preservative added.
Colour: Beautiful  dark grey colour
Size : OVER 3.1 mm
Taste Notes:  Large sized beads is very soft and thin that makes the caviar very delicate and it nearly melts in your mouth brimming the palate with tender lightly salted buttery and sea flavour.

Large size glossy grains of Golden Cristal Caviar has a very balanced taste with a delicate buttery touch. Several advantages of this special type make Cristal caviar became an excellent choice.
Sturgeon: Gold acipenser schrenckii x huso dauricus
Sturgeon Age: 9 years
Ingredients : Sturgeon roes, salt 3,9%. No preservative added
Colour: Golden colour
Size : 2.8-3.0 mm
Taste Notes: Its eggs are from honey to golden colour, grains are big, round and very firm. Has soft creamy aroma which is ideal for gourmets.

Imperial Beluga is the most sought after caviar in the world. The taste is legendary  with unique subtle, creamy and buttery flavor. Pearl’s color is grey to black, soft and creamy with a rich aftertaste.
Sturgeon: HUSO HUSO 
Sturgeon Age: +15 years
Ingredients : Sturgeon roes, salt 3,9%
Colour: Dark grey colour
Size :  2.8  mm
Taste Notes:  Rich, strong taste that traditional Beluga  brings with a hint of the earthy and long aftertaste

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Fresh Smoked Salmon. This Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

Fresh Smoked Salmon. This Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

A whole piece of the best part of the Scottish FIllet.

Fresh Smoked Salmon Fillet. Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

Fresh Smoked Salmon whole piece. Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

Fresh Smoked Norwegian Salmon whole piece. Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

A balanced recipe that conquers the nose with its delightful hints of pepper and nutmeg. A charming flavour full of character.

The mortadella Oro externally boasts a nice biscuit colour given by cooking, the slice is rosy with consistent, firm, white lardons, which are evenly distributed, as well as pistachios. The aroma upon slicing is unmistakable, delicious, typical. The texture is silky, the flavour is piquant, sharp and persistent.

The history of mortadella is ancient, so that at the Museo Civico Archeologico of Bologna there are two Roman sepulchral steles on which the proofs of its centuries-old history can be traced. A stele depicts a pestle with a mortarium used to chop and mix meat, salt and spices, the ingredients of mortadella, the other one depicts the suarius - aka the guardian of pigs - near his pigs. An ancient history for a delicious deli meat.

La Bottarga di Muggine dà lustro al patrimonio gastronomico della Sardegna. La sua storia riporta agli albori della civiltà, ai Fenici che già 3000 anni fa salavano ed essiccavano le uova del muggine.

Scrittori antichi riferiscono della produzione della bottarga lungo le rive del Nilo e pare ne siano state trovate tracce perfino nelle piramidi egizie. La preparazione è rimasta quella antica: pulitura, salatura, pressatura ed essiccazione. Le moderne tecnologie non hanno modificato l’antico procedimento: ogni baffa di bottarga è lavorata singolarmente e l’intero processo produttivo è svolto manualmente.

Appartenente alla categoria dei prodotti ad alto valore proteico e ricchissima di Omega3, la bottarga ha colore ambrato e timbro deciso ma delicato.

Raffinata e versatile, tagliata a fettine sottili si sposa benissimo con verdure fresche per deliziose insalate. Strepitosa su crostini caldi velati di burro o spolverata e grattugiata su primi piatti.

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La Bottarga di Muggine dà lustro al patrimonio gastronomico della Sardegna. La sua storia riporta agli albori della civiltà, ai Fenici che già 3000 anni fa salavano ed essiccavano le uova del muggine.

Scrittori antichi riferiscono della produzione della bottarga lungo le rive del Nilo e pare ne siano state trovate tracce perfino nelle piramidi egizie. La preparazione è rimasta quella antica: pulitura, salatura, pressatura ed essiccazione. Le moderne tecnologie non hanno modificato l’antico procedimento: ogni baffa di bottarga è lavorata singolarmente e l’intero processo produttivo è svolto manualmente.

Appartenente alla categoria dei prodotti ad alto valore proteico e ricchissima di Omega3, la bottarga ha colore ambrato e timbro deciso ma delicato.

Raffinata e versatile, tagliata a fettine sottili si sposa benissimo con verdure fresche per deliziose insalate. Strepitosa su crostini caldi velati di burro o spolverata e grattugiata su primi piatti.

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Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
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Sicuramente fra i prodotti ittici degli stagni dell’Oristanese, la bottarga è quella che ha una lunga storia e altrettanto lunga fama per la bontà della materia prima, il muggine o cefalo degli Stagni di Cabras, e per le capacità di trasformazione da parte dei lavoratori delle peschiere. Negli stagni di Cabras , un piccolo comune sulla costa centro occidentale della Sardegna, i muggini trovano un loro perfetto habitat naturale dove poter nutrirsi e crescere. Il microclima di Cabras è infatti perfetto per questo tipo di pesce. La qualità dei muggini risente molto dell’ambiente in cui sono vissuti e dell’alimentazione che hanno conseguito, due aspetti che fanno dei muggini di Cabras dei predestinati. A settembre quando i muggini sono più panciuti vengono pescati e selezionati solo quelli con le sacche ovariche più grandi. Inizia poi la delicatissima fase di lavorazione, vengono estratte delicatamente le due sacche di uova in modo da conservarle ben integre, purificate e messe sotto sale per un periodo variabile a seconda delle dimensioni.

Vengono poi pressate e messe ad asciugare per la stagionatura in appositi luoghi secchi e ventilati. Tutta la fase di stagionatura viene seguita scrupolosamente in modo da esaltare al massimo il gusto di questo rarissimo prodotto. La Bottarga di Muggine di Cabras è apprezzata per la sua morbidezza, il suo accentuato gusto salmastro e per una nota di mandorla secca che la contraddistinguono da tutte le altre bottarghe in commercio. Il colore va dall’oro all’ambrato a seconda della stagionatura, ed una particolarità che contraddistingue questa bottarga è il “cappuccio”, un piccolo tratto di placenta che rimane attaccato all’inizio della baffa.

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PAPATHANASIOU FETA (PDO) is considered the top Greek feta. In making this cheese, the focus is entirely on quality and the strict rules regarding the method of production, while also respecting the tradition that the Papathanasiou family has created in mountainous Trichonida.

It is made from 100% Greek milk from the region and at least 70% sheep’s milk. It has the taste of authentic feta as it ages for at least 3-4 months in brine in wooden barrels that allow the cheese to breathe and mature in a natural environment. It is pure white in colour and steadily maintains its flavour, which thousands of consumers in Greece and abroad have come to love.

In the kitchen
Feta is the most typical and popular cheese in the Greek diet and thanks to its unique organoleptic characteristics has also earned recognition by most international cuisines. It is hard to think of traditional or even modern dishes in Greek cuisine that are not accompanied by feta cheese. Apart from being an accompaniment, it also serves as an ingredient in the preparation of a large number of dishes, including cooked, roasted and fried dishes, as well as salads. It would certainly not be an exaggeration to say that it can be used in anything with the same ease, adding value to each dish.

The making of Pesto Genovese according to the tradition is only using the Mortar, a marble’s object full of history used together with a wood pestle.
Once it was used to mix and grind ("pestare" in Italian) all the ingredients together.. today we’ve realized a packaging which calls back the ancient style in order to promote and keep alive our traditions. 
Suitable for 3 or 4 portions of pasta, you can also easily freeze it! 

Genovese pesto is a sauce created by the fusion of the fresh flavours of the Ligurian region. Due to thisreason and for its delicacy, it became the most famous sauce of the Ligurian cuisine, and not only, considering the fact that it is the second most used in the world.

Our traditional Genovese Pesto is made according to the typical Genoese recipe which includes high quality ingredients, such as Extra Virgin Olive oil, Genoese Basil (PDO), cultivated in our agricultural company Serre sul Mare in the town of Pra’, Grana Padano (PDO), Parmigiano Reggiano (PDO), Italian pine nuts, Pecorino Romano (PDO), sea salt and Italian garlic.

AVAILABLE ALSO 1Kg pcs

Roe of RED tuna fish caught in Sardinia crystal clear waters, salted and dried when fresh with natural ventilation. Rich in proteins, with flavorsome, characteristic taste - the Phoenicians and Carthaginians used to take stocks of this roe on their long sea voyages.

SERVING SUGGESTIONS: Uniquely delicious when finely sliced with just a dash of extra-virgin olive oil and Sardinian tomatoes. Sliced and left in a marinade of extra-virgin olive oil, chopped parsley and pepper – a classic dressing for Carloforte-style spaghetti.

INGREDIENTS: Tuna fish roe, salt.
Vacuum packed without colorings or preservatives.

STORAGE: Store in a cool, dry place.

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Il Taleggio è un formaggio di origine antichissime, forse anteriori al X secolo. La zona di origine è la Val Taleggio in provincia di Bergamo , da cui deriva il nome. I valligiani avendo l'esigenza di conservare il latte eccedente il consumo diretto, iniziarono a produrre del formaggio che, una volta stagionato in grotte o casere di vallata, poteva essere scambiato con altri prodotti o commercializzato. La crosta del Taleggio deve essere rosata naturale: significa che la maturazione è avvenuta correttamente e non vi è stato alcun trattamento sulla superficie ad esclusione delle normali spugnature con acqua e sale legate al corretto processo di stagionatura. La pasta è normalmente più molle immediatamente sotto la crosta, questo poiché la maturazione avviene dall'esterno verso l'interno (maturazione centripeta). Perciò quello che può sembrare uno strato di formaggio molto grasso sotto la crosta, è in realtà formaggio più maturo.La superficie dell'intera forma di Taleggio riporta il marchio a quattro cerchi, parti del marchio sono ben visibili anche qualora il Taleggio sia venduto porzionato in quarti di forma od in altre pezzature.

Prodotto con latte vaccino intero raccolto esclusivamente sulle colline fra il lago d'Orta e il lago Maggiore. La crosta è rugosa e rosata, la pasta è cremosa, di colore paglierino scarico, screziata per lo sviluppo di muffe con venature verdi-blu. Estremamente dolce, con sensazioni lattiche e di frutta matura, l'erborinatura rende accattivante e caratterizzante, senza risultare invadente. Un tempo l'erborinatura veniva creata effettuando una lavorazione alla sera, la cagliata veniva appesa e lasciata spuragare. Il giorno seguente veniva effettuata un'altra lavorazione e la forma veniva preparata alternando strati di cagliata fresca e strati di cagliata del giorno precedente. In questo modo le due cagliate non si univano perfettamente e rimanevano delle fessure dove spontaneamente si sviluppavano le muffe. Il termine erborinato deriva da 'erborin' ovvero prezzemolo in dialetto lombardo, per la somiglianza del colore con la muffa.

Typical blue cheese from North of Italy, produced with pasteurized full cream milk. It is obtained from full cream cow's milk. The rind is hard and compact. The color of the rind is brownish red. The paste is firm with the typical grey green mould. It taste is strong, sharp, intense, long and aromatic. The aftertaste is long, sharp and piccante (spicy).

Curiosity: Gorgonzola is a very ancient cheese. Some say Gorgonzola was first produced in the town of Gorgonzola, near Milan, in the year 879 AD. Some other say that it was first produced in Pasturo nella Valsassina, a great cheese-making area for centuries, due to the presence of excellent natural caves where the average temperature is constantly between 6°C and 12°C. Therefore, this allows perfect making of Gorgonzola as well as several other cheeses.

Frutto di grossa pezzatura (200 g circa) ha l'inconfondibile forma allungata, buccia sottile di colore verde-giallo, polpa soda e molto succosa, zuccherina e aromatica. A livello nutritivo contiene una buona quantità di zuccheri semplici (fruttosio di rapida assimilazione), pectine, tannino, sali minerali, acido malico e citrico, oltre che composti fenolici ad azione antiossidante.?Di grande digeribilità, la pera svolge un'azione diuretica, rinfrescante e lassativa.

La Fontina è un formaggio DOP: a Denominazione d'Origine Protetta in tutta l'Unione Europea. Questo formaggio prodotto in Valle d'Aosta è caratterizzato in particolare da una crosta compatta di colore marrone da chiaro a scuro a seconda delle condizioni di maturazione e della durata di stagionatura; la pasta semicotta e' elastica, morbida; l'occhiatura caratteristica e' dispersa nella forma di colore giallo paglierino più o meno intenso; il gusto caratteristico e' dolce e gradevole più o meno intenso con il procedere della maturazione.

Bra Tenero is a DOP cheese produced using full-cream cow's milk from the province of Cuneo. The cheese is very soft and elastic, with a creamy white colour, with sparse and unevenly distributed holes. The rind is very thin, with a dark yellow colour. It has a short ripening period, dictated by the discipline that regulates its production, which is just 45 days. Thanks to its delicate flavour, Bra Tenero is recommended for the production of excellent fondues.

In the valleys of Piedmont, in places where the amazing panorama joins the culinary culture, takes place the original Toma Piemontese DOP. It is a fat or semi-fat cheese, belonging to the category of washed-rind cheeses, made from cow’s milk, whole or semi-skimmed, with a seasoning from 20 to 45 days.

Toma Piemontese is a kind of cheese made from cow’s milk, obtained from farms in the indicated areas. For being defined “Toma Piemontese”, a cheese must come from cows, but it can be exposed to hygienic or thermic processes.

Varietà umbra per eccellenza, il Moraiolo, con note decise di amaro e piccante. Intenso e Sincero per il suo forte legame con il territorio. Le olive, piccole e tondeggianti, donano all’olio un fruttato verde intenso di oliva, che esalta sapori inconfondibili della tradizione locale, come le zuppe di farro e le vellutate di ceci con pane tostato.

Il colore si presenta giallo dorato intenso con nuance verdoline, limpido. Profuno ampio e deciso, ricco di note vegetali di carciofo, cardo e sentori balsamici di menta, rosmarino e basilico. Gusto avvolgente e di carattere, con toni di cicoria, lattuga, mandorla e ricordo speziato di pepe nero e cannella. Amaro potente e piccante spiccato.

Premiato come Miglior olio d'olivo del Mondo dalla guida FLOS OLEI 2015

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Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
Finnish	Lithuanian	Ukrainian
French	Malay	Urdu
German	Maltese	Vietnamese
Greek	Norwegian	Welsh
Haitian Creole	Persian

 

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Varietà umbra per eccellenza, il Moraiolo, con note decise di amaro e piccante. Intenso e Sincero per il suo forte legame con il territorio. Le olive, piccole e tondeggianti, donano all’olio un fruttato verde intenso di oliva, che esalta sapori inconfondibili della tradizione locale, come le zuppe di farro e le vellutate di ceci con pane tostato.

Il colore si presenta giallo dorato intenso con nuance verdoline, limpido. Profuno ampio e deciso, ricco di note vegetali di carciofo, cardo e sentori balsamici di menta, rosmarino e basilico. Gusto avvolgente e di carattere, con toni di cicoria, lattuga, mandorla e ricordo speziato di pepe nero e cannella. Amaro potente e piccante spiccato.

Premiato come Miglior olio d'olivo del Mondo dalla guida FLOS OLEI 2015

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Arabic	Hebrew	Polish
Bulgarian	Hindi	Portuguese
Catalan	Hmong Daw	Romanian
Chinese Simplified	Hungarian	Russian
Chinese Traditional	Indonesian	Slovak
Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
Finnish	Lithuanian	Ukrainian
French	Malay	Urdu
German	Maltese	Vietnamese
Greek	Norwegian	Welsh
Haitian Creole	Persian

 

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"Inprivio" Olio Extra Vergine di Oliva rappresenta "la Traccia". Quel legame con il passato e la tradizione di una coltura e cultura antica, tramandata da generazione in generazione attraverso l'amore per il proprio territorio ed i frutti che regala. Nel caso di Viola Il risultato delle trasformazioni a mano dell'uomo di ciò che la natura mette a disposizione sono prodotti che rappresentano l'eccellenza nel panorama della produzione dell'Extra Vergine di Oliva in Italia.

Un olio fruttato leggero, pressato da olive Frantoio e Leccino coltivate ​​localmente nella zona di S. Eraclio di Foligno dell'Umbria.

Il colore è verde con riflessi dorati, limpido, il profumo è delicato, spicca la nota di oliva fresca. Al gusto si presenta con giusto equilibrio tra amaro e piccante.

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Arabic	Hebrew	Polish
Bulgarian	Hindi	Portuguese
Catalan	Hmong Daw	Romanian
Chinese Simplified	Hungarian	Russian
Chinese Traditional	Indonesian	Slovak
Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
Finnish	Lithuanian	Ukrainian
French	Malay	Urdu
German	Maltese	Vietnamese
Greek	Norwegian	Welsh
Haitian Creole	Persian

 

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Ti guardi intorno e non capisci chi tra terra e pietra ha il sopravvento nel custodire olivi secolari. Piante cresciute su terreni sassosi e calcarei molto permeabili, posti a 300/400 metri di altitudine, parsimoniose nella forma e nella produzione del frutto, curate e toccate solo dalle mani dell’uomo.

Olio prodotto nell'area di S.Eraclio Foligno (Pg) da olive di varietà autoctone, La raccolta vviene nei mesi di ottobre e novembre rigorosamente a mano per brucatura agevolata. la frangitura viene effettuata con un impianto a cilco continuo.

L'olio si presenta limpido dopo il filtraggio, con una fluidità media. Il colore è verde con riflessi gialli dorati. All’olfatto è ampio e ricco di note vegetali di carciofo ed erbe di campo, al gusto è fine con sensazioni di cardo e menta con sentori speziati di pepe nero.

Il riso Nero è originario della Cina ma viene oggi coltivato in particolari zone della pianura padana. È un riso integrale piacevolmente aromatico che cuoce in 40 minuti, sprigionando uno speciale aroma fra il legno di sandalo e il pane appena cotto. Il colore nero, è una rara caratteristica. Narra la leggenda che in passato i contadini cinesi lo coltivavano solo per l'imperatore e la sua corte i quali lo apprezzavano per le sue proprietà nutrizionali e afrodisiache (da qui il nome di riso proibito). È ideale bollito e condito con olio o burro o usato come contorno di piatti a base di carne e pesce.

"Il procedimento di pilatura tradizionale a pietra e una selezione meticolosa consentono di vantare una "Qualità extra", ovvero di avere caratteristiche di eccellenza tangibile poichè "Qualità extra" è una garanzia attribuibile solo a prodotti con difetti inferiori ad 1/3 di quelli previsti dalla legge."

Il riso Nero è originario della Cina ma viene oggi coltivato in particolari zone della pianura padana. È un riso integrale piacevolmente aromatico che cuoce in 40 minuti, sprigionando uno speciale aroma fra il legno di sandalo e il pane appena cotto. Il colore nero, è una rara caratteristica. Narra la leggenda che in passato i contadini cinesi lo coltivavano solo per l'imperatore e la sua corte i quali lo apprezzavano per le sue proprietà nutrizionali e afrodisiache (da qui il nome di riso proibito). È ideale bollito e condito con olio o burro o usato come contorno di piatti a base di carne e pesce.

"Il procedimento di pilatura tradizionale a pietra e una selezione meticolosa consentono di vantare una "Qualità extra", ovvero di avere caratteristiche di eccellenza tangibile poichè "Qualità extra" è una garanzia attribuibile solo a prodotti con difetti inferiori ad 1/3 di quelli previsti dalla legge."

Costa del Riparo extra virgin olive oil is an Organic blend of Frantoio and Moraiolo olives variety. This oil it appears green with some golden reflections, a medium fruity in which spicy and bitter stand out in a balanced way.The jewel of Viola production, total natural product ideal for real healthy diets.The olive trees are in the best part of Viola estate, enjoying full sun exposition in an uncontaminated enviroment.

Appearance: limpid after filtering
Density: average fluidity
Colour: green with a slight golden tinge
Aroma: elegant and complex with rich scent of artichoke and herbs
Flavour: aste is elegant and definite, rich in herbaceous notes, with hints of thistle, artichoke and herbs.

Flos Olei (International Extra Virgin Olive Oil guide) awarded Viola producer as "The Best Extra Virgin Olive Oil of the Year 2019" 

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Arabic	Hebrew	Polish
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Chinese Simplified	Hungarian	Russian
Chinese Traditional	Indonesian	Slovak
Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
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French	Malay	Urdu
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Greek	Norwegian	Welsh
Haitian Creole	Persian

 

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Rich and balanced with notes of caramel with less than 0.1% caffeine. What is the Iperespresso Capsule system?
The innovative Iperespresso capsule system makes café quality espresso with ease Unlike conventional one-stage systems, the iperEspresso capsule system uses a, patented two-stage process to create intensely aromatic, full-bodied espresso with rich, long- lasting crema. And the capsules make for quick and easy clean up.
Singular Sensational. We could offer you every region, roast and blend under the sun. But we’d rather give you the perfect one. So we’ve spent eight decades refining a singular, signature blend - celebrated the world over as the pinnacle of what coffee can be.

.Chianina beef Meat Ragu Sauce

produced with cinta sense pig from Toscany

Very tasty game ragout with the perfect contribution of fat, slightly spiced with star anise and cinnamon. This ragù is perfect for dressing pappardelle, tagliatelle or with polenta and cheese. All the ragùs are handcrafted and totally free of preservatives. We use meats with natural food, often from pasture or even wild (as in the case of deer and roe deer) and we process them according to tradition.

Professional and solid Inox steel plain blade, sharpened with greatest care. High quality adjusting screw for a perfect cut with thickness between 0,2 and 3 mm. 

ll finocchio è un ortaggio molto usato in cucina poichè, grazie al suo sapore dolce, si adatta perfettamente a qualsiasi tipo di piatto. I finocchi, oltre ad essere ricchi di vitamine e sali minerali sono ricchi di princìpi attivi che li rendono particolarmente utili per: gotta, astenia, inappetenza, reumatismi, flatulenza, vomito, vista debole.

Prodotto ottenuto dal siero di latte ovino proveniente da pecore di razza Gentile allevate nel pascolo estensivo del Marchesato di Crotone. Ricotta affumicata dalla caratteristica forma tronco-conica e dalla crosta sottile e rugosa, che riporta i segni delle fiscelle di giunco. La pasta e unita e liscia, di colore bianco-avorio, morbida e burrosa. Il sapore è sapido, delicatamente affumicato. Selezionata perchè prodotta con puro siero di latte ovino e delicatamente affumicata

In ferro, con base e manici in legno, cm 60x18x15

In ferro, con base e manici in legno, cm 60x18x15

Born from a request by Maestro Luciano Pavarotti in 2006, the Giusti family created the “Scrigno”, to be sold at a charity auction organized by his Foundation.

A precious wooden box contains the entire historical collection in the classic “Champagnotta” format, alongside five premium balsamic vinegars, aged in single barrels of oak, cherry, chestnut, mulberry and ash.

A precious wooden box contains the entire historical collection in the classic “Champagnotta” format, alongside five premium balsamic vinegars, aged in single barrels of oak, cherry, chestnut, mulberry and ash.

Expo Collection

Created in homage to the historical participation of the Giusti family in five of the late 19th century International Fairs: Vienna 1873, Paris 1889, Antwerp 1894, Brussels 1897 and Paris 1900. In each of these occasions, Giusti balsamic vinegars were awarded gold medals, displayed together today, along with other awards, on the historical Giusti label.

Five special bottles, containing a precious selection of balsamic vinegars, extracted from the finest family casks from that same era. Each of the five labels are the original banners of the respective International Fairs, created in the liberty style of that era.

Packaging Wooden Box

Traditional Balsamic Vinegar of Modena

The “Tradizionale” is the maximum expression of balsamic vinegars, from the lofts of the houses of Modena. Obtained from the single ingredient of cooked grape must, it is slowly aged according to the ancient system of “Decanters and Refills,” in antique series of barrels of various woods.

AFFINATO

Ingredients: Must of cooked trebbiano and lambrusco grapes

Ageing: A minimum of 12 years

Balsamic Vinegar has been synonymous with the culture and history of Modena since time out of mind. It owes its existence to the specific environmental features of the area, which has combined with the skill, wisdom and expertise of the human factor in a unique blend to create an exclusive product, found only in what are today the Provinces of Modena and Reggio Emilia (in other words, the old Este Dukedom). The best-known producer of the time was Giuseppe Giusti, and the family firm still plays an active part in the Consorzio Aceto Balsamico di Modena. The first references to its production of Balsamic Vinegar dates back to 1605, and it possesses certificates of participation at a large number of fairs exhibitions.

From the regulatory point of view, the first ministerial authorisation to produce "l'Aceto Balsamico del Modenese" dates from 1933.

This balsamic vinegar from Modena is aged for 12 years to be complex in flavor. Its syrupy and thick texture makes for a delicious experience. This exceptional balsamic goes through a time-honored aging process in successively smaller wooden barrels to give it unique flavor characteristics. Because it is a precious liquid, a few dribbles on roasted meats or cheese, or even over strawberries will be unforgettable.

The classic and flavoured glazes, extend the olfactory panorama of balsamic vinegar, by heating the liquid and adding corn starch and more cooked grape must, thereby becoming a reduction.

The result is a range of versatile condiments, thanks to the practicality of its use, and the balance between the moderate acidity and the unmistakable sweetness of the cooked must, which facilitates the garnishing, the completion and the creation of great flavour contrasts in any dish, from entrée through to desserts.

A broad range of flavours, from the freshness and delicacy of seasonal fruits through to the predominant and unique fragrance of truffle and porcini mushroom.

The classic and flavoured glazes, extend the olfactory panorama of balsamic vinegar, by heating the liquid and adding corn starch and more cooked grape must, thereby becoming a reduction.

The result is a range of versatile condiments, thanks to the practicality of its use, and the balance between the moderate acidity and the unmistakable sweetness of the cooked must, which facilitates the garnishing, the completion and the creation of great flavour contrasts in any dish, from entrée through to desserts.

A broad range of flavours, from the freshness and delicacy of seasonal fruits through to the predominant and unique fragrance of truffle and porcini mushroom.

The classic and flavoured glazes, extend the olfactory panorama of balsamic vinegar, by heating the liquid and adding corn starch and more cooked grape must, thereby becoming a reduction.

The result is a range of versatile condiments, thanks to the practicality of its use, and the balance between the moderate acidity and the unmistakable sweetness of the cooked must, which facilitates the garnishing, the completion and the creation of great flavour contrasts in any dish, from entrée through to desserts.

A broad range of flavours, from the freshness and delicacy of seasonal fruits through to the predominant and unique fragrance of truffle and porcini mushroom.

Romanesco broccoli (also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco) is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. The Romanesco has been grown in Italy since the 16th century and has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty.

Romanesco superficially resembles a cauliflower, but it is chartreuse in color, and its form is strikingly fractal in nature. The inflorescence (the bud) is self-similar in character, with the branched meristems making up a logarithmic spiral. In this sense the bud's form approximates a natural fractal; each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels. The pattern is only an approximate fractal since the pattern eventually terminates when the feature size becomes sufficiently small. The number of spirals on the head of Romanesco broccoli is a Fibonacci number. Nutritionally, romanesco is rich in vitamin C, vitamin K, dietary fiber, and carotenoids. The causes of its differences in appearance from the normal cauliflower and broccoli have been modeled as an extension of the preinfloresence stage of bud growth, but the genetic basis of this is not known.

Mustard is a typical specialty of Northern Italian gastronomy, and Cremona dates back as far back as 1397, when a shop boy, according to tradition, inadvertently dropped a melon in a honey-filled vat. This combination of flavors proved to be fundamental for the subsequent evolution of the product.

Sperlari has been producing it since 1836, following an accurate process that ranges from selecting the best raw materials, selected and harvested at the right point of ripeness, to candying, to then be immersed in a sugary syrup flavored with mustard, the unmistakable essence that characterizes the product with an original sweet-spicy flavor.

Leeks, known scientifically as Allium porrum, are related to garlic, onions, shallots, and scallions. Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves. Cultivated leeks are usually about 12 inches in length and one to two inches in diameter and feature a fragrant flavor that is reminiscent of shallots but sweeter and more subtle.

With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.

Tuscan Kale in Italian and often in English is called Cavolo Nero, literally "black kale" is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It has been grown here for centuries which is found mainly in the autumn-winter season and is one of the traditional ingredients of minestrone and ribollita. This green leafy vegetable is considered a super food rich in antioxidant properties, vitamins such as A, C, and E, but also those of group B and contain folic acid is a source of calcium, zinc and iron. Despite being a nutritious food, it only provides 35 calories per 100 grams.

Organic white cabbage is a versatile and mild tasting, low calorie, vegetable, perfect for a balanced diet.

A guaratee of a perfect Melon!

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Arabic	Hebrew	Polish
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Chinese Traditional	Indonesian	Slovak
Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
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French	Malay	Urdu
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Haitian Creole	Persian

 

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The Topinambur or Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, or earth apple, is a species of sunflower native to central North America. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.

Fresh Organic farming Carrots from Italy, delicious with a crunchier texture full of vitamins and nutritions like potassium and fiber

Gala apple is very popular with those with a sweet tooth, the Gala's distinctive sweetness and low acid content.  These characteristics make it the perfect snack and the ideal ingredient for cakes, desserts and creative dishes.

Delicious Kiwi from Piedmont now in season!

Woody vine and edible fruit of the family Actinidiaceae. The fruit has a slightly acid taste and can be eaten raw or cooked. The juice is sometimes used as a meat tenderizer. Raw kiwis are high in vitamins C and K.

The unmistakable Yellow Selenium Potatao. The result of years of research and selection, Selenella is a product of excellence with unmistakable characteristics: highly digestible, rich in starches, vitamins and mineral salts, it is even more precious because it is a source of selenium, an antioxidant ally of our health. Check our recipe in Serving Suggestions section

Amazing Lamb from that part of the Apulia Region in South Italy called Murge. Murge among many other culinary treasures has a tradition for farming top quality Lambs. Here we offer one of the noblest cut of the lamb, the shank.

Perfect for roast cooked in the oven.

Patata della Sila PGI refers to the tuber, with yellow or red skin and yellow or white flesh, obtained from the Agria, Desirèe, Ditta, Majestic, Marabel and Nicola varieties of the Solanum tuberosum L.
The production area of Patata della Sila PGI involves some municipalities of the Silano Plateau, in the provinces of Cosenza and Catanzaro, in the Calabria region.

Pure and soft, as a milk cushion on which sweet and savoury ingredients rest. A moment of sweetness between acidity and a flavour match to be discovered, a loving embrace between cream and gelato, our local traditions that meet Northern Europe ones and become butter. After the fresh-milked milk centrifugation, the cream is separated by mechanical action and left to rest for 72 hours, this procedure will ensure the butter a delicate flavour and light almond hints.

The Anchovies from the Cantabrian Sea are bought directly from the fishing boats, only selecting the freshest and optimum-sized anchovies. These are salted and packed in traditional cans and cured for at least 20 months. The anchovy fillets are prepared by hand and traditionally. Preparing a good anchovy requires three major factors: a long maturing period under a controlled temperature, the salted anchovies must be properly washed in order to achieve the right saltiness and finally slicing them “conscientiously” so as to cut and get rid of all the bones.

Cantabrian Anchovies in olive oil Yurrita, the best anchovies in the Bay of Biscay, salted and dried to can it clean in perfect conditions. As a result we obtain meaty and tender anchovies with an excellent flavor and texture. Its aroma reminds us of a sterling "sea ham".

It is called mackerel in cold-pressed organic sunflower oil, the product consisting of steamed mackerel fillets (mackerel from the Tyrrhenian Sea), handmade, placed in a specific glass container, closed after filling with the liquid of government. The product is stabilized by means of a sterilization heat treatment capable of irreversibly inactivating the enzymes and microorganisms that can alter the food.

Scamorza is a spun paste cheese made with cow's milk. Some Campania dairies also produce scamorza with buffalo milk. It is recognized as a traditional agri-food product of the Campania, Basilicata, Abruzzo, Molise, Puglia and Calabria regions

The onion of Montoro is a native variety from the plains of Montoro, taste is sweet, and it is intensely aromatic. It is excellent in any culinary preparation; it can be eaten both raw, in an innumerable variety of salads, and cooked in preparations such as soups, sauces and side dishes. 

The variety of hazelnut tree grown in Piedmont is the Tonda Gentile Trilobata, which is mainly produced in the provinces of Cuneo, Asti and Alessandria, in the hilly areas of the Langhe, Roero and Monferrato.

The PGI denomination guarantees the quality and authenticity of the product to users and consumers.

The “Nocciola Piemonte PGI.”, is particularly appreciated by the confectionary industry for its quality parameters as:

• spherical shape of the seed
• excellent aroma and taste after roasting
• easy to peel
• good shelf life

These are the reasons why the Nocciola Piemonte is commonly recognised as the Best in the World!

Made from a fresh cream obtained by skimming fresh milk of the day, it taste sweet and delicate with a slight aroma of almond . This butter is produced using traditional technology and each piece is wrapped by hand. Beppino Occelli’s butter is considered the real starting point of a fascinating sequence of events that has been completely dedicated to good taste and achieving absolute quality.

The process of making the classic rectangular forms using the traditional moulds representing several mountain symbols makes the Butter good-flavoured inside and attractive on the outside: this is the most appropriate definition of Beppino Occelli’s butter.

Provolone is an Italian cheese made from cow’s milk and whose origins lie in Southern Italy. Though many countries have started producing this cheese, traditional Provolone is still produced only in the northern region of Italy. Both Provolone Valpadana and Provolone del Monaco are granted DOP designation by the European Union to ensure that cheese is produced under strict supervision using specific methods to guarantee supreme quality.

Provolone del Monaco is a semi-hard, kneaded-curd, matured cheese produced from the raw milk of cows reared within the province of Naples. For the product to maintain consistent quality it follows certain procedures and criteria. Twenty percent of the milk comes from Agerolese cows to give Provolone del Monaco its unique flavour. The cheese should be matured for a minimum of 180 days, at the end of which the product should weigh 2.5 kg but not more than 8 kg. The pear shaped body of the Provolone tied with raffia is cream coloured, elastic, compact and has characteristic eye holes which may increase towards the centre of the cheese. It has a high fat content of 40.5%. Thanks to the stringent guidelines and intricate processing, the cheese turns out to be extremely flavourful with sweet, buttery aroma with a light, pleasant spicy taste. With extended maturation period, the taste and aroma of the cheese becomes more robust and spicier.

The ripe flavour of the cheese goes along with full-bodied and aged red wines. At the table, it could be served with hot chutneys, homemade breads and flat breads.

The Rib Eye steak is a crowd favorite for the grill. Also known as Entrecote, it's cut from the rib part of the steer. Our Wagyu Ribeye steaks have all that rich beefy flavor, but thanks to that incredible Wagyu genetics, it's also amazingly tender. Deliciously marbled, with a large chunk of fat in the middle that melts into the steak when grilled.  Wagyu Ribeye steaks rank a bit below in tenderness than loin steaks, but have more flavor thanks to the higher fat content. Our Wagyu ribeye steaks for sale are always pasture-raised, free of hormones and antibiotics.

Also known simply as The Strip, Kansas City Strip or Top Loin, the NY Strip Steak is one the most popular of all steak cuts. Our Wagyu New York Strip (or Wagyu Strip Loin) has a ton of that gorgeous fat marble throughout, giving it a blast of beefy flavor, without being as bold as the Wagyu Rib Eye. Though traditionally with a bit more chew than a Tenderloin, a Wagyu Strip Loin will be many times tenderer than the best cut of Prime or Choice Filet Mignon. Smooth with even marbling, without a lot of big pieces of fat, Steak and Game's Wagyu New York Strip is always from pasture-raised, hormone and antibiotic free Wagyu cattle.

Also known simply as The Strip, Kansas City Strip or Top Loin, the NY Strip Steak is one the most popular of all steak cuts. Our Wagyu New York Strip (or Wagyu Strip Loin) has a ton of that gorgeous fat marble throughout, giving it a blast of beefy flavor, without being as bold as the Wagyu Rib Eye. Though traditionally with a bit more chew than a Tenderloin, a Wagyu Strip Loin will be many times tenderer than the best cut of Prime or Choice Filet Mignon. Smooth with even marbling, without a lot of big pieces of fat, Steak and Game's Wagyu New York Strip is always from pasture-raised, hormone and antibiotic free Wagyu cattle.

Also known simply as The Strip, Kansas City Strip or Top Loin, the NY Strip Steak is one the most popular of all steak cuts. Our Wagyu New York Strip (or Wagyu Strip Loin) has a ton of that gorgeous fat marble throughout, giving it a blast of beefy flavor, without being as bold as the Wagyu Rib Eye. Though traditionally with a bit more chew than a Tenderloin, a Wagyu Strip Loin will be many times tenderer than the best cut of Prime or Choice Filet Mignon. Smooth with even marbling, without a lot of big pieces of fat, Steak and Game's Wagyu New York Strip is always from pasture-raised, hormone and antibiotic free Wagyu cattle.

Almost a two-for-one deal, our Wagyu Porterhouse combines the best cuts of meat in one place– Wagyu Tenderloin and Wagyu Strip. A Wagyu Porterhouse will have all that smooth, buttery texture of the Tenderloin, with the nice beefy flavor of the Wagyu Strip Loin. If you’re looking to add some stunning impact to your meal, try our hefty Wagyu T-Bone Steak – essentially a Wagyu Porterhouse with the bone left in, and a bit less Wagyu Tenderloin. The additional fat marbling of a great Wagyu Porterhouse and T-Bone steak guarantees you’ll always get texture that is many times tenderer than regular beef, a lot more of that great beef flavor. The Steaks And Game guarantee? Our Wagyu beef porterhouse and T-bone steaks are always pasture-raised, and free of hormones and antibiotics.

Almost a two-for-one deal, our Wagyu Porterhouse combines the best cuts of meat in one place– Wagyu Tenderloin and Wagyu Strip. A Wagyu Porterhouse will have all that smooth, buttery texture of the Tenderloin, with the nice beefy flavor of the Wagyu Strip Loin. If you’re looking to add some stunning impact to your meal, try our hefty Wagyu T-Bone Steak – essentially a Wagyu Porterhouse with the bone left in, and a bit less Wagyu Tenderloin. The additional fat marbling of a great Wagyu Porterhouse and T-Bone steak guarantees you’ll always get texture that is many times tenderer than regular beef, a lot more of that great beef flavor. The Steaks And Game guarantee? Our Wagyu beef porterhouse and T-bone steaks are always pasture-raised, and free of hormones and antibiotics.

Almost a two-for-one deal, our Wagyu Porterhouse combines the best cuts of meat in one place– Wagyu Tenderloin and Wagyu Strip. A Wagyu Porterhouse will have all that smooth, buttery texture of the Tenderloin, with the nice beefy flavor of the Wagyu Strip Loin. If you’re looking to add some stunning impact to your meal, try our hefty Wagyu T-Bone Steak – essentially a Wagyu Porterhouse with the bone left in, and a bit less Wagyu Tenderloin. The additional fat marbling of a great Wagyu Porterhouse and T-Bone steak guarantees you’ll always get texture that is many times tenderer than regular beef, a lot more of that great beef flavor. The Steaks And Game guarantee Our Wagyu beef porterhouse and T-bone steaks are always pasture-raised, and free of hormones and antibiotics.

Rich flavor, juicy tenderness and majestic appearance. The grand champion of beef roasts. One of the most tender beef cuts. Fine-grained with generous marbling throughout.

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Black Angus Tomahawk Steak is known for the mother of all steaks, absolutely juicy and succulent.  Having a BBQ?  Why not impress your mates with a Angus tomahawks for the hungry lads!

Tomahawk steak is a cut of beef ribeye that has extra rib bone for presentation purposes. It's called a "tomahawk" cut because the steak with the long bone resembles a single-handed axe.  

This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.

This cut has something for every steak lover and at two-pounds is large enough to feed two ravenous souls. Our porterhouse is already near perfect with rich, fine marbling and hearty flavor, but we’ve advanced one of our most beloved steaks to delicious new heights with the addition of dry-aging.

This cut has something for every steak lover and at two-pounds is large enough to feed two ravenous souls. Our porterhouse is already near perfect with rich, fine marbling and hearty flavor, but we’ve advanced one of our most beloved steaks to delicious new heights with the addition of dry-aging.

This cut has something for every steak lover and at two-pounds is large enough to feed two ravenous souls. Our porterhouse is already near perfect with rich, fine marbling and hearty flavor, but we’ve advanced one of our most beloved steaks to delicious new heights with the addition of dry-aging.

Natural anti-inflammatory, antioxidant, precious nutrition supplement, rich in nutritional principles, Almond is among the healthiest and nutritious dry fruits. To be used as a delicious and healthy snack, as ingredient for cakes and biscuits or as a precious cooking decoration.  Sicilian almonds are remarkable for their size and shape, as well as the very low percentage of broken pieces.Their agreeably soft and nutty flavour is also impressive. The almonds are crunchy and well suited for using directly or combining with other foods. This almonds are from the island of Sicily and are harvested, pitted, blanched and gently dried there.

The fruit of the 'Pistacchio verde di Bronte' is sweet, delicate, aromatic, characterized by an intense green colour. It is a symbol of a land which withstands the volcano and takes advantage of its fertility. Unlike the products of American or Asian origin, which are mostly yellow-green, the Pistacchio di Bronte is characterized by an intense bright green colour, with very marked aroma and flavour.

The pistachio is a fruit which boasts a very ancient history. It was already known by Babylonians, Assyrians, Jordanians, Greeks. According to some theories, it comes from Psitacco, a town of Syria. The pistachio tree, twisted, characterized by a reddish bark, which becomes grey when the plant is grown, is widespread in the Middle East, Iran, California, and China, but the one which produces the finest fruits is at Bronte, a municipality on the hills in the Park of Etna on Sicilian Island.

Inserbo brings back to the table the taste of home-made tomato preserves, as it once was. Because the craftsmanship of the tomato, a tradition of the Campania region, is a family ritual.

What is clarified butter?
Classic butter contains 83% milk fat, 1% protein and carbohydrate, and 16% water. But when butter is used in the kitchen, the water evaporates and sometimes causes problems and imperfections: for this reason, the great chefs choose to clarify it. Clarifying the butter means removing the part of the water, carbohydrates and proteins.

Why choose clarified butter?
Clarified butter lasts longer
The presence of water inside the butter accelerates its expiration. By removing the water, the butter lasts longer without the need for any preservatives or additives. It is precisely for this reason that the expiry of clarified butter is much longer.

Clarified butter has a better yield
When the butter is heated, the water evaporates and therefore about 16% of what is put in the pot is lost. Using clarified butter, nothing evaporates, and therefore about 16% less can be used.

The clarified butter in the pan does not pop
How many times during the frying we have soiled the stove or our dress! This happens because the drops of water present in the butter "crackle" and splash. By cooking with clarified butter, which does not contain water, we will no longer have this problem.

Clarified butter does not blacken
When the butter is used in a pan, black dots appear after a short time: these are carbohydrates and proteins that are burnt. The clarified butter does not contain any and therefore will tend to remain clear and not to "dirty" your recipes.

 Clarified butter has a higher smoke point
This is a slightly more technical feature but no less important for this. In fact, with clarified butter you can fry at higher temperatures, obtaining better frying. 

Clarified butter does not contain lactose
Lactose is a carbohydrate which, together with proteins and water, is eliminated during the clarification of the butter.

It was 1598. Modena welcomed the opulent court of the Dukes of Este, and in doing so become a Capital. As the records of the time proclaim, even then the Giusti family was producing delicacies for the most prized dishes. However the official foundation date of the Company dates back to 1605, by Giuseppe Giusti.

The White Giusti condiment is born from a soft pressing of Trebbiano grapes, from which a particularly sweet juice is obtained.

This is then combined with high quality white vinegars and aged in french oak and ash wooden barrels. This process keeps all the fruity and floral aromas of the grapes, creating a very pleasant condiment, thanks to the contrast of its low acidity and the notes of sweet, yellow fruits and dried citrus.

Fresh and balanced, it is extremely versatile and easy to use.

Ingredients: Concentrated must of Trebbiano grapes and white wine vinegar

Ageing: French oak and ash wooden barrels

It was 1598. Modena welcomed the opulent court of the Dukes of Este, and in doing so become a Capital. As the records of the time proclaim, even then the Giusti family was producing delicacies for the most prized dishes. However the official foundation date of the Company dates back to 1605, by Giuseppe Giusti.

A “Classic” for the Giusti family. Good thickness, with delicate hints of sweet and ripe fruit joint with hints of licorice and black pepper. A simple taste confirms a delicious balance of flavors and an extreme versatility. Ingredients: Must of cooked grapes, aged wine vinegar. Ageing: In oak barrels with the addition of aged balsamic vinegar extracted from centuries old casks.

“Miglior Balsamico - Best Vinegar” Gastromania (Belgio) - “101 Things To Buy Before You Die”

It was 1598. Modena welcomed the opulent court of the Dukes of Este, and in doing so become a Capital. As the records of the time proclaim, even then the Giusti family was producing delicacies for the most prized dishes. However the official foundation date of the Company dates back to 1605, by Giuseppe Giusti.

A “Classic” for the Giusti family. Good thickness, with delicate hints of sweet and ripe fruit joint with hints of licorice and black pepper. A simple taste confirms a delicious balance of flavors and an extreme versatility. Ingredients: Must of cooked grapes, aged wine vinegar. Ageing: In oak barrels with the addition of aged balsamic vinegar extracted from centuries old casks.

“Miglior Balsamico - Best Vinegar” Gastromania (Belgio) - “101 Things To Buy Before You Die”

White Wine Vinegar is a versatile all around seasoning

It was 1598. Modena welcomed the opulent court of the Dukes of Este, and in doing so become a Capital. As the records of the time proclaim, even then the Giusti family was producing delicacies for the most prized dishes. However the official foundation date of the Company dates back to 1605, by Giuseppe Giusti.

Born in celebration of the 400 years of the Giusti family. Deeply aromatic, with scents of ripe fruits, notes of tobacco, roasted coffee and hints of wood, by the long ageing. The taste is rich and smooth, with intense and spicy flavors. Ingredients: Must of cooked grapes, aged wine vinegar. Ageing: In series of antique small casks dating back to 1800‘s. Extracted once a year in a limited quantity.

It was 1598. Modena welcomed the opulent court of the Dukes of Este, and in doing so become a Capital. As the records of the time proclaim, even then the Giusti family was producing delicacies for the most prized dishes. However the official foundation date of the Company dates back to 1605, by Giuseppe Giusti.

Dedicated to the ancestor who created the recipe, born from sweet, dried grapes. Aromas and flavors of plum jam and red fruits intertwine with a hint of honey and vanilla, for a great density and sweetness which makes it so loved. Ingredients: Must of cooked, sundried grapes, aged wine vinegar. Ageing: In barrels with the addition of aged balsamic vinegar extracted from a series of centuries old casks.

"Miglior Balsamico - Best Vinegar” Altroconsumo (Italia) - Der Feinschmecker (Germania) Specialty Food (USA)

It was 1598. Modena welcomed the opulent court of the Dukes of Este, and in doing so become a Capital. As the records of the time proclaim, even then the Giusti family was producing delicacies for the most prized dishes. However the official foundation date of the Company dates back to 1605, by Giuseppe Giusti.

The ultimate pride and expression of the art of Giusti vinegars. Of great body and concentration, with a bouquet of aromas of extraordinary complexity. Notes of plum, black cherries and a sweet spiciness, infused by the fragrance of ancient woods. Ingredients: Must of cooked grapes, aged wine vinegar. Ageing: In series of antique small casks dating back to 1600-1700’s. Extracted in limited quantity once a year.

"Miglior Balsamico - Best Vinegar” Gastromania (Belgio) - Superior Taste Award (Europa)

It was 1598. Modena welcomed the opulent court of the Dukes of Este, and in doing so become a Capital. As the records of the time proclaim, even then the Giusti family was producing delicacies for the most prized dishes. However the official foundation date of the Company dates back to 1605, by Giuseppe Giusti.

The ultimate pride and expression of the art of Giusti vinegars. Of great body and concentration, with a bouquet of aromas of extraordinary complexity. Notes of plum, black cherries and a sweet spiciness, infused by the fragrance of ancient woods. Ingredients: Must of cooked grapes, aged wine vinegar. Ageing: In series of antique small casks dating back to 1600-1700’s. Extracted in limited quantity once a year.

"Miglior Balsamico - Best Vinegar” Gastromania (Belgio) - Superior Taste Award (Europa)

"Inprivio" is means "Track". That link with the past and the tradition of a culture, passed down from generation to generation through the love for the land and the fruits that nature gives. In the case of Viola the result of the transformations of what nature provides by man hands are products that represent the excellence of the Italian production of Extra Virgin Olive Oil.

A light fruity oil pressed from locally grown Frantoio and Leccino olives grown in the S. Eraclio di Foligno area of Umbria. The colour is green with golden highlights, limpid, the aroma is delicate, with evident notes of fresh olive. At the taste it is right balance between bitter and spicy.

Flos Olei (International Extra Virgin Olive Oil guide) awarded Viola producer with Imprivio as "The Best Extra Virgin Olive Oil of the Year 2019" 

The valencia orange has a rather light, slightly papillated orange peel and a high yield in juice.

A semi-cooked paste, made from pasteurized cow’s milk that is a modern evolution of Fontina PDO. Simple, soft, mild and enough creamy, defenetly a great cheese to keep stocked in your fridge.

Vicenzi was established in 1905 in San Giovanni Lupatoto, at the gates of Verona, as a small bakery and grocery where Matilde Vicenzi, left a widow by her husband Sante, continued the family’s business of biscuit and pastry production, especially renowned for their amaretti (macaroons) and sfogliatelle (puff pastries). In 1912 at the Milan trade fair, Angelo and Bepi, Matilde’s sons, purchased the first cookie drop machine. This leads to the entrepreneurial vocation that accompanies Angelo throughout the years at the helm of the company. In 1950 Giuseppe continued his father’s semi-homemade activities and, accompanied by his siblings Mario and Beppina, takes the first steps towards industrialisation. In 1968 With the purchase of the first automatic line, Giuseppe Vicenzi specialises in amaretto production.

Vicenzovo is the best example of the classic Italian Savoiardi, internationally known also as Ladyfinger, for which he received, first in Italy, the product certification.

Vicenzi was established in 1905 in San Giovanni Lupatoto, at the gates of Verona, as a small bakery and grocery where Matilde Vicenzi, left a widow by her husband Sante, continued the family’s business of biscuit and pastry production, especially renowned for their amaretti (macaroons) and sfogliatelle (puff pastries). In 1912 at the Milan trade fair, Angelo and Bepi, Matilde’s sons, purchased the first cookie drop machine. This leads to the entrepreneurial vocation that accompanies Angelo throughout the years at the helm of the company. In 1950 Giuseppe continued his father’s semi-homemade activities and, accompanied by his siblings Mario and Beppina, takes the first steps towards industrialisation. In 1968 With the purchase of the first automatic line, Giuseppe Vicenzi specialises in amaretto production.

Vicenzovo is the best example of the classic Italian Savoiardi, internationally known also as Ladyfinger, for which he received, first in Italy, the product certification.

The red onion from Tropea, Italy, (Italian: "Cipolla Rossa di Tropea") is a particular variety of red onion which grows in a small area of Calabria in southern Italy named "Capo Vaticano" near the city of Tropea. This onion has a stronger and sweeter aroma and the inner part is juicier and whiter than the other red onions. It is completely possible to make a marmalade with this red onion. In March 2008, the European Union registered the Protected Designation of Origin mark for the onions produced in this particular area.

The shape of its bulbs, of a deep purple color, vary from round to oval to elongated. The onion’s extraordinary sweetness, its delicate scent, its lightness and enjoyable taste, which derive from the morphological peculiarities of the soil and microclimate where it is grown, make it a much sought after ingredient by gourmets and chefs.

As if its wonderful taste wasn’t enough, the Tropea onion has proven health benefits, known since ancient times. Recent studies have shown that the Tropea onion, because of its high quality, seem to provide better therapeutic functions than other varieties, especially diuretic, hypoglycemic, and anticancer functions. In addition, it has antiseptic properties, it can alleviate both cold and flu symptoms, it strengthens the cells and tone the arteries, it lowers blood pressure, and it is also used in dermatology.

Bulgur wheat is similar to couscous only with larger grains, is made with steamed, dried, and ground sprouted whole-wheat grains.

This ingredient is a great source of fibre, B-vitamins, phosphorus, and potassium and is particularly popular in the Middle East. All whole grains have a high satiety index and bulgur is no different. It is a great substitute for pasta and rice and can be used to make both hot dishes, such as pilaf or soups, and cold ones, such as tabbouleh and salads.

Cherry tomatoes are grown in April and handpicked in July.
Tomatoes are collected, washed, selected, cut manually, salted and dried for 4-5 days on the frames.
Then they are selected, washed and seasoned with Mediterranean spices and potted in extra virgin olive oil.
With this completely natural traditional method, to obtain 800gr of dried cherry tomatoes,
use about 10kg of fresh cherry tomatoes!

The sundried tomatoes are harvested by hand and naturally sun dried without preservatives, ready washed and desalted, perfect to accompany any kind of dish

Oak leaf makes classy mixed salads and stays tasty even in drought and heat. The leaves are very attractive, distinctively lobed with the oak leaf shape. The plant is attractive with fairly tight rosettes of medium green leaves. Oak leaf lettuce is a type of butter lettuce whose leaves are distinctively lobed

A blend of fine arabica and robusta coffees expertly combined for their different qualities. Kimbo Prestige is a premium blend with a delicate flavour. Roasted coffee beans.

Aroma: INTENSE
Taste: DELICATE
Body: MEDIUM
Roasting: MEDIUM
Origin: AMERICA - ASIA

The result of a careful selection of raw materials, Kimbo Extra Cream strikes a perfect balance between sweetness and acidity. A persistent crema and a balanced body round off this blend with art, making it appealing to all palates. Roasted coffee beans.

Aroma: SOFT
Taste: INTENSE FLAVOR
Body: FULL
Roasting: MEDIUM
Origin: AMERICA - ASIA

A dark roasted coffee, typical of the Neapolitan tradition. Intense aroma with a full body and a lingering aftertaste with notes of dark chocolate.

Aroma: INTENSE
Body: FULL
Roasting: DARK

This incredibly pungent oregano comes to us from Sicily. Left on the branch to dry, the oregano is intense and wonderfully woodsy. 

Use for seasoning pizzas, tomato sauces & braised dishes.

Whole raw cow milk obtained from cows raised in the green heart of Irpinia (south of Italy). The crust is thin and elastic, the cheese is compact, straw-colored. It has a sweet taste, with fermented notes and a pleasant aroma of honey, persistent despite the freshness.

Curiosity: It is named Caciocavallo (namely horse cheese) because two shapes of this cheese are tied together and hung on a pole as if they were on a horseback.

Selargini capers are a traditional Sardinian food product.

Capers are the budding flowers of a perennial plant that grows spontaneously among the limestone-rich rocks. The most widespread species of Caper in the Mediterranean - and therefore in Sardinia - is the "spiny" which is characterized by its fragrant and showy flowers. The plant grows in arid and semi-arid climates and blooms between May and September; the caper is harvested early in the day and at sunset.

Origins: the first news on the cultivation of the caper plant in the Selargius area dates back to the early 1800s when this fruit was used for therapeutic power. But it was only in 1850 that the production of the caper began to grow in size and importance by the family of Domenico Dentoni, mayor of the city of Selargius who promoted the intensive development of this cultivation and the use of both herbal and food products. And so it was that in the poor harvest years of grapes, wheat and olives it was precisely the capers producers and traders that kept the local Selargino market active.

Processing and use: the production and transformation of capers has remained unchanged over time, in fact the methods are always the same, handed down for generations. The use of wine vinegar derives from the ancient wine tradition of the territory of Selargius, Monserrato and Quartucciu while the salt came from the nearby salt pans. Capers are sold in bulk or packaged in glass or plastic containers in vinegar or in salt.

A unique pesto produced with pistachios from the area of Bronte and Raffadali, in Sicily.

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A sophisticated product obtained only from hot peppers from Calabria and embellished with the best olive oil, a useful reserve to spice up your dishes.

This is a Ricotta to cut and grater produced in Sardinia with sheep whey. The dough is white, smooth and free of crust. It taste sweet with butter and floral notes. Producer CAO Formaggi is a cooperative made up of 700 members, founded in 1966 with the aim of enhancing the pastoral heritage of Sardinia and aggregating a set of breeders to transform the milk of their respective companies into a cheese production of charact

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Catalan	Hmong Daw	Romanian
Chinese Simplified	Hungarian	Russian
Chinese Traditional	Indonesian	Slovak
Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
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Cyprus Black Sea Salt Flakes are White Cyprus Sea Salt Flakes with activated charcoal added for a dramatic appearance and softer flavor. Thin, crisp pyramid-shaped crystals are stunning on all types of lighter colored food. Season like the pros when you use this beautiful black pyramid-shaped flake salt.

Use Cyprus Black Sea Salt Flakes to accentuate flavor and enhance the look of your dish. Try it on crudites, white meat, white-fleshed fish, tomato-mozzarella salad, or sweet potato fries.

Java  pepper is the fruit of the Piper Longum, a vine pepper native to India. It belongs to the cashew family.

Today, it grows wild on the island of Java in Indonesia and in the Himalayas.

The long pepper of Java is the fruit of the Piper Longum, a liana about one meter long.

Java  pepper is harvested before maturity. It will be dried in the sun until it darkens in colour. This can sometimes take on reddish shades.

The long pepper Bengal is native to India, where today is much spread in Asia and North Africa.

Its flavor is less spicy black pepper, so the long pepper it goes well with fish, white meat and delicate fish. To flavor sauces it is often inserted in its whole form directly into the pots during the long cooking. Smells of fruit salads and especially fits perfectly with the sweet-sour pineapple notes. Also it can be used on all dishes even as decorative form.

Because of its delicacy can not be used in the classic pepper grinder, so to better emphasize all the flavors and aromas, we recommend using it spezzetato by hand with the help of a pestacarne or a mortar.

To try: Replace the black pepper and long pepper Bengal in cheese and pepper. A real surprise!

In Indonesia, white pepper is mainly picked on the island of Bangka near the town of Muntok. This island is East of Sumatra, in the Java sea. The peppercorns are picked by hand one by one, then dried in the sun.

This Muntok white pepper releases base notes of burnt herbs and strong notes of menthol and camphor.

The attack is fairly spicy with flavours of menthol and eucalyptus. Once ground, this Muntok white pepper will delight any farmhouse poultry in cream sauce.

Best ground and used just before serving. Be careful not to let it infuse for too long as this may make it bitter.

It will also enhance your pan fried vegetables, turbot in hollandaise sauce, or a sticky chocolate and caramel cake

Fleur de sel or flor de sal is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. Fleur de sel has been collected since ancient times, although it was traditionally used as a purgative and salve. It is now used as a finishing salt to flavor and garnish food. 
Fleur de Sal is harvest in Sicily.

It appears white with grey vains.

Very sapid, helps to enhancing, without covering, the real taste of the food

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Perigord whole foie gras complies with exacting product standards which set it apart from standard foies gras. In addition, the geese are raised in the open air and in freedom on family-run farms in Perigord. They are raised in line with strict welfare standards and are fed mainly on corn grown locally in South-West France.

Goose whole foie gras has a light, delicate and highly refined flavour

Serving suggestions: this product is the perfect starter for an intimate meal for two. A few slices of foie gras served on a plate, along with a glass of light white wine or a little champagne is sure to provide an unforgettable moment.

Typical spreadable cured pork meat from the province of Teramo, Abruzzo.

It appears creamy with a pale red color. Since is mature in the gut, the product can present some colored molds.

Slightly spicy, very creamy with predominant notes of pepper.

Traditionally is spread in crostini and bruschetta, pizza or is used in preparation of pasta dishes.

Amazing tasty potatoes from South Tyrol, Val Pusteria country side.

Raw Beetroots have a crunchy texture that turns soft and buttery when they are cooked. Beetroots are also an excellent source of folate and a very good source of manganese, potassium, and copper. They are also a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron, and vitamin B6.

Top Quality creams that can be used for preparing tarts and cakes or for home-made cookies and biscuits or for preparing ice-cream. Delicious also to be spread on bread and cookies.

Spreadable Cream produced in Sicily with Bronte Pistachio.

Roe of tuna fish caught in crystal clear waters, salted and dried when fresh with natural ventilation. Rich in proteins, with flavorsome, characteristic taste - the Phoenicians and Carthaginians used to take stocks of this roe on their long sea voyages.

Top Quality creams that can be used for preparing tarts and cakes or for home-made cookies and biscuits or for preparing ice-cream. Delicious also to be spread on bread and cookies.

Spreadable Cream produced in Sicily with Avola Almonds.

SIZE 110gr - 140gr

The "Sardinian caviar" results from the processing of salted and dried mullet eggs with natural ventilation. Its characteristic and delicate flavour was already known and appreciated in ancient times.

How to enjoy it
Sliced with a single addition of extra virgin olive oil or accompanied by a few sprigs of rocket or thin wedges of artichoke. Grated and generously sprinkled on a plate of spaghetti al dente, seasoned with extra virgin olive oil, passed in a pan with a clove of garlic.

The "Sardinian caviar" is the result of the processing of salted and dried mullet eggs with natural ventilation. Its characteristic and delicate flavor was already known and appreciated in ancient times.

How to enjoy it
Sliced with a single addition of extra virgin olive oil or accompanied by a few sprigs of rocket or thin wedges of artichoke. Grated and generously sprinkled on a plate of spaghetti al dente, seasoned with extra virgin olive oil, passed in a pan with a clove of garlic.

Ingredients
Tuna roe, salt, smoke, natural Mediterranean flavors. Vacuum-packed product without dyes or added preservatives.

Acacia honey (Black Locust Honey or American Acacia Honey) is a type of monofloral honey, produced by bees that live near the acacia plants and draw exclusively from them.

Properties - Delicate taste. Floral aroma, light, rich in fructose, great for children, suitable for everyone.

Pairings - Taste slightly acidic and very sweet due to the presence of fructose, it goes well with savory and spicy cheeses: Formaggio di Fossa, Pecorino Romano, Provolone and Canestraio Crotonese. Also delicious with ricotta.

Wildflower honey, also known as polyfloral honey, is derived from the nectar of numerous species of flowers or blossoms. The taste, aroma and flavor will vary from season to season, depending on which flowers are dominant at the time the nectar is collected.

Properties - Intense taste. Select the best of various flowers. Classic ingredient for many uses.

Pairings - Sweet floral taste thanks to the different botanical origin of its nectars, indicated with yoghurt and fresh cheeses.

The onion of Cannara is a typical product of Umbria protected: it is one of the many regional food and wine products of excellence that has gained a wide recognition, to emphasize not only the goodness and versatility in the kitchen but also dating back to the historical roots of its use.
Besides the prestigious award from the Ministry of Agriculture, the Onion of Cannara also won the coveted title of Slow Food.

Currently, the traditional cultivation and harvesting of onion of Cannara is carried out by small producers called “cipollari”, often handed down from father to son a passion for this production of excellence for generations.

The producers and growers of this vegetable that has a fundamental importance to the area since the sixteenth century, are now gathered into the Consortium of Onion of Cannara, an organization founded under the auspices of the City which aims to monitor the whole the production chain and guaranteeing quality standards and origin of this precious resource of the territory.

What is more wintery than chestnuts? Whether you are roasting them on an open fire, on your stovetop, or in your oven they will help you catch the seasonal spirit. And fresh chestnuts are worth the extra effort.

Chestnuts are revered in Europe and particularly in the Mediterranean cultures. In Italy, where the growing climate is perfect for chestnuts, everybody eats chestnuts in many variations. They can be candied or ground into a flour, and they are often puréed and sweetened to make desserts. Roasting chestnuts produces a delicate and slightly sweet flavor while softening the texture to potato-like consistency.

Chestnuts are a unique fruit of the Castanea species of deciduous trees. This fruit is most common in Asia though it has also been linked to the traditional Italian cuisine for centuries. Chestnuts are appreciated for their characteristic taste and for the ductility with which they can be consumed: boiled, roasted, and dried, or in the form of jam or flour. They are also excellent sources of vitamins and minerals (such as manganese, molybdenum, cooper and magnesium).

Delica pumpkins are squat and irregular, each presenting a completely unique landscape of scarred, green-grey skin. These pumpkins have a depth of flavour that consistently sets them apart. Beneath each gnarly rind, we find densely packed, vibrant flesh that smells distinctly sweet and stays firm once cooked.

This unique combination of texture and flavour can only be achieved through meticulous growing methods and a concerted effort to reduce the water content of each pumpkin.

Coming from Italian crops, processed from fresh boiled and preserved in glass with the addition of water and sea salt and lemon juice.

Coming from Italian crops, processed from fresh boiled and preserved in glass with the addition of tomato, onion, water, extra virgin olive oil, salt, pepper, bay leaf. Excellent heated or even to be eaten raw.

Olive wood Inox steel plain blade, sharpened with greatest care. High quality adjusting screw for a perfect cut with thickness between 0,2 and 3 mm.

Olive wood Inox steel plain blade, sharpened with greatest care. High quality adjusting screw for a perfect cut with thickness between 0,2 and 3 mm.

Stainless steel ham holder on wooden base

Stilish firm Stainless steel ham holder on Carrara marble base

Forged from a single piece of steel, for high resistance and a perfect balancing. Best quality steel for a perfect and long-lasting cutting power. Black handle in POM, shock-proof and hygienic. Perfect connection between handles and rivets.

Oyster Opener, nylon guard. Make easy to open your Oysters

Stainless steel lobster fork, 6 pieces in one set

Stainless steel lobster shears, 19cm.

Double edge professional fish scraper 

Each knife is forged in one piece and is checked and finished with the most scrupulous care.The special stainless steel blade for cutlery has high hardness and excellent resistance to corrosionThe excellent balance also optimizes its prolonged use.The acetal resin handle is dishwasher safe and complies with the latest legal provisions on food hygiene.

The package contains:

* Roast knife 23cm

* Chef knife 20cm

* Bread knife 20cm

Each knife is forged in one piece and is checked and finished with the most scrupulous care. The special stainless steel blade for cutlery has high hardness and excellent resistance to corrosion The excellent balance also optimizes its prolonged use. The acetal resin handle is dishwasher safe and complies with the latest legal provisions on food hygiene. 

The package contains:

* Santoku 18cm

* Bread 20cm

* Roast 23cm

* Chef 20cm

* Peeling knife 10cm

6 Forged Steak knives - Plain edge.

Blade length  11cm = 4¼".

Forged from a single piece of steel, the full tang gives the knife the perfect balance.

Special high-grade stainless steel, for a long-lasting cutting power.

High-quality black resin handles, shock-proof and hygienic, dishwasher safe.

Perfect connection between blades and handles for maximum hygiene.

100% Sicilian tomatoes cut into wedges, salted, semi-dehydrated in the oven, seasoned and
packed

Ripe olives of Majatica variety, handcrafted according to the ancient recipe
traditional Ferrandinese
The olive is black and wrinkled due to its passage in the oven, the stone is small and comes off
easily from the pulp
Slightly savory with notes of licorice, the scent of the olive is very intense; the particular
processing accentuates the natural sapidity of the fruits, while maintaining the sweetness
characteristic of Majatica

Taggiasca olives from the Upper Impero Valley, handcrafted
Taggiasca are small black olives with a thin skin.

Perfect for an aperitif, Taggiasca olives are a basic ingredient of Ligurian cuisine:
thanks to their delicacy, they add flavor without overwhelming with an excess of salty
or, worse, of bitter, fish, rabbit and chicken. The extra virgin olive oil in which they are immersed is
also a delicious condiment, suitable for a thousand uses: try it with tomato and bread
homemade or as a condiment for pasta with the addition of a little pecorino
grated

Paté made with black olives, Celline and Leccine, typical of the Salento area

Leccine and celline olives, typical of Salento, harvested between October and November. They are conferred by olive farmers in the 'I Contadini' farm where they are washed and amarised
water and salt for about 6 months using a natural and traditional method. The olives come
then work to extract the pulp that will make up the paté. Both are used
variety, to give a perfect balance of taste and color. The paté is put into jars using oil
extra virgin olive oil from Puglia

Top QUALITY from Albenga with long stem. The spine artichoke it is a versatile artichoke, very delicate and not very bitter; has a lot of fiber and a good amount of calcium, magnesium, phosphorus and potassium; it has very few calories (but this applies to all artichokes) and regulates appetite; it has detoxifying and diuretic functions.

The Kanzi apple ticks all the right boxes for a modern apple. It has the modern bi-coloured appearance, and does indeed look very attractive on the supermarket shelf. The marketing literature suggests that Kanzi is a crimson-red but all the examples we have seen are red-orange. It is a good firm fairly crisp apple, with a mild but pleasant apple flavour, slightly sharp rather than sweet and quite juicy.

Chocolate with a great aromatic spectrum, soft and velvety, with a long persistence and excellent
intensity
The Blends are obtained through a blending process of the finest varieties of
cocoa; the Crus are instead obtained from specific cocoa beans, coming from plantations
particularly suited to a production of excellence
Cru 72% is ideal both in the preparation of desserts and in the kitchen, combined with meats in general
or with soft cut cheeses

Soft blue cheese made with goat's milk.
Sweet, with strong lactic notes and a slight hint of goat, very delicate compared to
traditional goat blue cheese

Sweet with a typical lemon scent, it retains all the scent of fresh citrus
The name 'sciavuru' in Sicilian dialect means perfume, smell, fragrance. Attachment
the tradition is also reflected in the cultivation of the land and in the production of fruit. There
production of jams, jams and jellies is linked to a heritage of
recipes and procedures handed down through the generations

Late mandarin marmalade Havana variety produced in Sicily by Scyavuru
exclusively with mandarins from member companies
The name 'sciavuru' in Sicilian dialect means perfume, smell, fragrance. Attachment
the tradition is also reflected in the cultivation of the land and in the production of fruit. There
production of jams, jams and jellies is linked to a heritage of
recipes and procedures handed down through the generations

Blend of fine aromatic cocoa: Ecuador (Calceta), Santo Domingo (Los Vazquez), Sao Tomè. It comes in small drops, easy to weigh and dissolve. Chocolate with a pleasant acid note, hints of dried fruit, a light bitter taste, remarkable intensity and persistence.
Perfect for use in pastry, for example in a ganache or mousse, for glazing cicocolatini and sweets

Apricots, pears, pineapples and peaches candied and dipped in flavored glucose syrup with mustard. Typical Cremonese mustard, which is characterized by being prepared with pieces of fruit whole. It has a clean, spicy but delicate flavor. The Mostarda di Cremona is excellent combined with salami, boiled meats and cheeses, or in the classic pairing with mascarpone and panettone. It goes well with many cheeses:
from Asiago to sweet Gorgonzola, from Ricotta to Taleggio, from Roquefort to fresh goats.
Also excellent with cooked ham, cotechino, roasts and boiled meats.

Typical Cremonese mustard with pieces of whole fruit made with apples and pears from organic farming Sweet and slightly spicy with fruit aroma.The Mostarda di Mele e Pere goes very well with semi-mature cheeses and ice cream vanilla-flavoured.

The classic Cremona mustard, handcrafted by the Luccini family with figs candied fruit and dipped in glucose syrup flavored with mustard. Typical Cremonese mustard, which is characterized by being prepared with pieces of fruit whole. It has a clean, spicy but delicate flavor. The origin of Mostarda di Cremona is, as the name implies, in the preparations based on grape must (mustum ardens) which, cooked and concentrated, was consumed in its natural state or with the addition of mustard. With the addition of must, fruit or vegetables could be preserved a long. For this he had a notable success in the medieval and Renaissance kitchens of all of Europe, where they tried to exploit in every way all the expedients that prevented them the deterioration of food. In the following centuries the link between mustard and the must, up to the product we know today and which, in its components fundamental, already appeared in its final version in the 19th century. The Mostarda di Cremona is excellent combined with salami, boiled meats and cheeses, or in the classic pairing with mascarpone and panettone. In particular it goes well with cheeses fresh: ricotta, goat cheese, buffalo mozzarella. Also try with blue cheeses: Gorgonzola spicy, Roquefort, Stilton. Delicious with Foie Gras and hot Pan Brioches.

Typical Cremonese mustard, which stands out for being prepared with pieces of whole fruit made with oranges and lemons from organic farming. Sweet and slightly spicy with the characteristic freshness of citrus.The origin of Mostarda di Cremona is, as the name implies, in the preparations based on grape must (mustum ardens) which, cooked and concentrated, was consumed in its natural state or with the addition of mustard. With the addition of must, fruit or vegetables could be preserved a long. For this reason it had considerable success in the medieval and Renaissance kitchens of all of Europe, where they tried to exploit in every way all the devices that prevented them the deterioration of food. In the following centuries the link between mustard and the must, up to the product we know today and which, in its components fundamental, appeared already in its final version in the 19th century.
Organic Citrus Fruit Mostarda can be paired with smoked salmon, salted anchovies. Try it with aged cheeses.

The classic Cremona mustard, handcrafted by the Luccini family with red onions from organic farming, candied and dipped in glucose syrup flavored with mustard.
The origin of Mostarda di Cremona is, as the name implies, in preparations based on grape must (mustum ardens) which, cooked and concentrated, was consumed in its natural state or with the addition of mustard. With the addition of must, fruit or vegetables could be preserved for a long time. For this reason it had considerable success in medieval and Renaissance kitchens throughout Europe, where they tried to exploit in every way all the expedients that prevented the deterioration of the food. In the following centuries the link between mustard and must disappeared, up to the product we know today and which, in its fundamental components, already appeared in its final version in the 19th century.
The Mostarda di Cremona is excellent combined with cold cuts, boiled meats and cheeses, or in the classic combination with mascarpone and panettone. In particular it goes well with boiled beef, Montasio, Gruyere.

Traceability: Certification of traceability on origin Pork Iberico de Bellota, sometimes also called Patanegra. Spanish artisan label DOP Iberico de Bellota Guijuelo

Integrated production method: made only with the finest parts of the Iberian Bellota pork animal (ham, collar, bellota fat) and selected high quality spices.

100% original: Breed Iberico de Bellota 

Packaging: Vacuum - Weight: 0.1 - 0.2 - 0.4kg

La Cecina de León is one of the best hams in the world prepared at an altitude of over 1,500 meters in the province of Leon in Spain.

Cecina de León is a cured meat product made from beef sirloin, centre leg, round and stifle. It is traditionally produced in the province of León. The production, which includes salting, curing and drying, can last for more than seven months.

It is smoked using oak found in local forests which gives it a characteristic taste and aroma. This cured meat is a dark brown on the outside and deep dark red on the inside. Cecina de León has a characteristic beef flavour with smoky undertones and is very succulent and smooth in texture.

Raw cow's milk obtained exclusively from Brown breed cows.
The paste is compact, ivory white in color with sparse and evenly distributed holes; comes with the classic square shape.
Sweet, with lactic sensations, of cooked butter and toasted notes.
Montegrana cheeses are produced in Monterosso Grana in an uncontaminated valley where the dairy tradition has ancient and deep roots that date back to the late nineteenth century. We have found this long tradition in all Montegrana cheeses.
The square shape was adopted in the past to facilitate the transport of the shapes on the back of a mule.
Table cheese, also to try in a fondue.

Professional and solid double level corkscrew to better open your favorites wines. 

Solid and professional Scissors in stainless steel material.

The Iron Cup pumpkin is similar to the Delica variety - a soft and sweet paste widely used for risottos and flans - but later than this one, with a dark green skin and orange pulp, firm, sweet and dense, also good simply oven with oil, rosemary and salt.

The couscous is really easy and fast to prepare (5 minutes). Traditionally the couscous is cooked with meat (lamb, rabbit, chicken) or fish. It is possible to prepare also an excellent vegetarian couscous seasoned with a light sauce.

The couscous (medium grain) is an exotic international plate from Maghreb (Tunisia, Algeria, Morocco). Differently from others in commerce, the couscous « Il Molino » is produced exclusively with hard wheat semolina of higher quality.

Bresaola della Valtellina PGI is a delicatessen product obtained exclusively with salted and cured meat of the premium part of the legs of bovine aged between 18 months and four years. It can be produced in the varieties: Fesa, Punta d’anca, Sottofesa, Magatello and Sottosso.

Our Bresaola is a masterpiece from an Artisanal producer in Valtellina in the extreme North of Italy in a wonderful natural environment in the Lombardy Region.

The production process: before salting, the meat is selected on sight and trimmed. Salting is done dry, where the meat is sprinkled with salt and natural flavours. The meat is left to rest in brine for at least ten days. During this period, massage operations are carried out to allow for a faster and more uniform migration of the salt inside the product. This is followed by bagging in a natural or artificial casing. The sausage thus obtained is dried in special cells. Maturing occurs at a temperature between 12 and 18 ° C, in environmental conditions such as to cause a slow and gradual reduction of product humidity, in specially air-conditioned rooms where suitable air exchange is ensured. Both drying and curing last for a total of between four and eight weeks, depending on the size of the product and market demands.

The purple-robed prince among cabbages. It has an intense musky flavor and sweet snappiness. Red cabbage can be stewed, braised, or even curried. It's crispy when you scoop the raw leaves into dip. Crunchy when you stir-fry small wedges. A silky herbal accent on the tongue when you add chopped leaves to stew or soup.

Tarocco oranges represent the main variety of semi-blood-orange. It is a very popular variety all over the world. Their distinctive flesh can range from streaked pink to the deep red color blood oranges are known for. Equally good for juicing or for eating out of hand. From an organoleptic point of view, they are characterized by a very pleasant taste, thanks to the high but at the same time balanced content of sugars and acids.

Comté 24 months AOC Produced from cow's milk that have been fed from the rich pastures of the Jura mountains, no additives are mixed with the milk. It is one of the most appreciated cheese in France and the world

Comté was one of the first few cheeses to receive an AOC (Appellation d’origine contrôlée) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tons of annual production.

Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline. The main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

These dates are of the Medjoul variety, considered among the most valuable of all. They are large in size, pulpy, with an intense burnished color, a characteristic aroma, a soft consistency and a strong and enveloping flavor.They are neither treated nor molasses and are particularly appreciated in both sweet and savory preparations.

Figs are a unique fruit resembling a teardrop. They’re about the size of your thumb, filled with hundreds of tiny seeds, and have an edible purple or green peel. The flesh of the fruit is pink and has a mild, sweet taste. The scientific name for the fig is Ficus carica.

Figs — and their leaves — are packed with nutrients and offer a variety of potential health benefits. They may promote healthy digestion, decrease your risk of heart disease, and help you manage your blood sugar levels.

Dried figs are high in sugar and rich in calories, as the sugar becomes concentrated when the fruits are dried.

Figs also contain small amounts of a wide variety of nutrients, but they’re particularly rich in copper and vitamin B6.

Copper is a vital mineral that’s involved in several bodily processes, including metabolism and energy production, as well as the formation of blood cells, connective tissues, and neurotransmitters.

Vitamin B6 is a key vitamin necessary to help your body break down dietary protein and create new proteins. It also plays an important role in brain health.

Lobsters are related to prawns and crabs. They have thin bodies covered in a hard shell, big claws and long antenna.

Tails: The tail holds the biggest piece of meat in the lobster.

Claws: Lobsters use their claws to catch food and battle predators and other lobsters. The larger of the two claws is called the crusher claw and the smaller claw is called the pincer or cutter claw. The claws of hard shell lobsters are full of tender, sweet meat.

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Fruit salads, desserts, smoothies, coffees, tea, nut butter toast, porridge, curries, cakes… there is very little which cinnamon cannot improve! Pick up some of this very handy ground cinnamon to make utterly irresistible sweet and savoury dishes. Essential for cooking cuisine from across Europe, North Africa, the Middle, East, Far East and the whole world over.

Giant PGI Agen Prunes

Top quality prunes made in Agen, France, on the edge of what used to be the old Gascony area of France. They are dark purple with a hint of blue in them, they are produced in the most traditional way, preserving their natural nutrients.

Soft and creamy are perfect for your most favorite recipes, to boost your breakfat or as ready to eat super healthy snack !

 They are the dried version of plums called “Ente” plums grown in the Lot-et-Garonne region.

The harvest happens between the third week of August and the third week of September. It is done using machines. Collars are placed around the trunks of the trees, which the machines then shake so that the falling plums are caught by the collars. The plums are then washed and sorted. They used to be first dried in the sun, then in ovens.

Some people say the Ente plum was in France since the Romans; others say it was brought there from Syria by the returning crusaders.

The monks at Clairac Abbey were the first to grow it.

Commercial production of the plums into prunes started in the 1400s in the Quercy and Rouergue regions. Export of the prunes had begun by the 1600s.

The crusco pepper is a sweet red pepper that is dried and fried for a few seconds in oil: the temperature range causes the vegetable to become "crusco", ie crunchy.
The pepper cooked in this way can therefore be used as a side dish or snack, or as ingredients of other typical dishes of the region, such as cod in Basilicata, strascinate / orecchiette with turnip greens and cruschi peppers, sciacciate Calabrese olives or, especially in Calabria, in sautéed fresh vegetables (turnip tops, escarole).

Hayward is a cultivar of Actinidia deliciosa. The reference for Kiwi in Italy, where it represents 95% of production. Hayward prefers fresh and well-drained soils rich in mineral organic substances, has medium-high vigor, excellent productivity and uniformity of development. Hayward has regular, elongated and rounded fruits at the apex. The skin is hairy, the pulp is very bright green, it has excellent organoleptic qualities and is also rich in vitamins and minerals.

Coppiette spicy pork jerky is made from lean and fine pork cuts, such as tenderloin and sirloin. The pork strips are perfectly trimmed and are then put in a mix of spices and aromatic herbs for two days to soak every aroma. The strips are then put into pairs - called 'coppiette', little pairs - and left to dry.

Produced by Lattanzi this artisanal made Aquilano salami is the typical salami from the Aquila area and it is excellent, characterised by a strong and genuine taste using only selected part of pork meat, and traditionally cured and pressed between wood boards.

Produced by Lattanzi this salami is excellent, characterised by a strong and genuine spicy taste using only selected part of pork meat, and traditionally cured and pressed between wood boards.

Corallina home made from Lattanzi is a product that is made using lean Italian pork, i.e. 90% shoulder and 10% lard, and then flavoured with salt, pepper and natural flavourings. Corallina is perfect with cheese, cheese pizza, a healthy snack and on all convivial occasions. Our product also contains no gluten or lactose.

Produced by Lattanzi this artisanal made Salamella Romana  is a typical salami from Lazio region  and it is excellent, characterised by a strong and genuine taste using only selected part of pork meat, and traditionally cured and pressed between wood boards.

Produced by Lattanzi this artisanal made Salamella Roma Piccante  is the typical salami from the Lazio region  and it is excellent, characterised by a strong and genuine spicy taste, using only selected part of pork meat, and traditionally cured and pressed between wood boards.

Pancetta made from lean pigs. It is salted and left to rest before being smoked and cured with black pepper.

Primae Natur is the division that for over 30 years has been producing and assorting bread rolls, rice and corn cakes in the most varied flavours and characteristics to satisfy the most demanding consumers. Primae Natur products are Wellness, Organic, Gluten Free and Kosher and the productions of excellence of the Italian Regional Tradition.

The tomato pulp is obtained by breaking up the best ripe and pulpy tomatoes, peeling them and putting them in pots with a thick and natural tomato juice. Born mainly for pizza makers who use it to season pizza evenly, so as to obtain a superior quality product. The tomato pulp can also be used for bruschetta thanks to its tomato cubes, with the addition of garlic and oil. For those who love fresh and cheerful cuisine.
The transformation of organic farming products is carried out in the total absence of synthetic chemicals and in full respect of the environment.

The Piennolo del Vesuvio DOP tomato is one of the oldest and most typical products of Campania agriculture. Thanks to the high consistency of the peel, the strength of attachment to the peduncle and the high concentration of sugars that make it a long-life product during which none of its organoleptic qualities undergoes alterations.

Pasturized cow milk cheese aged in Prosecco DOC

The rind is thin and light color, the past is compact with no holes and ivory white or pale yellow in color.

The taste is delicate and fresh with hints of apple and ripe fruits. It matues at least 6 months

Comté  30 months AOC Produced from cow's milk that have been fed from the rich pastures of the Jura mountains, no additives are mixed with the milk. It is one of the most appreciated cheese in France and the world

Comté was one of the first few cheeses to receive an AOC (Appellation d’origine contrôlée) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tons of annual production.

Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline. The main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

These lovely little seeds are used worldwide in so many cuisines. The Mediterranean are recognized for its intense taste and flavour!

They are also known as pinoli in Italian, pignoles, pinon, pine kernel. Pine nuts are actually the seeds found inside the pine cone. While every tree produces seeds, only certain trees have nuts that taste good enough to be edible.

Iconic ingredient together with the fresh basil for authentic Genovese pesto, the pine nuts are so versatile in the kitchen and as super food for your favorite breakfast and mix nuts.

Grown exclusively on the Lattari Mountains between Agerola and Corbara.

The yellow tomato is characterized by a less acidic flavor and suitable for fish dishes and delicate recipes. All the harvested tomatoes are processed on the same day.

Coming from Italian crops, processed from fresh boiled and preserved in glass with the addition of water and sea salt. Delicious in salads with tuna, finely chopped Tropea onion, a sprinkling of parsley, salt, oil and balsamic vinegar.

Hidden inside the mighty walls of the monasteries, some Benedictine monks began to work in making a hard cheese using the neighbouring land milk. Then they tried to leave it to rest on wooden rows for months. It has happened on 1100. The beginning of an extraordinary experience. Nine centuries of history, the same place of origin, the same rituals, the same dedication, the same inimitable taste we are elaborating everyday by our Agricola Giansanti's P.D.O. Parmigiano Reggiano King of Cheeses.

This condiment is the result of a blend of Italian organic ingredients of Trebbiano grape juice, wine vinegar and cooked grape must. A delicate and slightly sour condiment, it is ideal as a dressing, in marinades or for glazing and caramelizing. It can also be used to prepare cocktails or refreshing drinks.

Ingredients: Organic cooked grapes must, wine vinegar and white grapes fresh juice

Serving Suggestions: cooked or raw vegetables, white meat, fish and fruit salad; non-alcoholic or alcoholic cocktails

This condiment is prepared exclusively with Italian organic ingredients, a blend of wine vinegar, cooked grape must and fresh cranberry juice. Rich in anti-inflammatory and antioxidant properties, it can be used to prepare refreshing drinks or cocktails, as a dressing, marinades or for glazing.

Ingredients: Organic cooked grapes must, wine vinegar and fresh cranberry juice

Serving Suggestions: cheeses, red meat, ice cream and fruit salad; soft drinks and alcoholic cocktails

This condiment is the result of a blend of wine vinegar, cooked grape must and fresh pomegranate juice from sustainable and organic farming. The anti-inflammatory and antioxidant properties of the pomegranate make this condiment ideal in refreshing drinks or cocktails, or as a dressing, in marinades or for glazing.

Ingredients: Organic cooked grape must, wine vinegar and fresh pomegranate juice

Serving Suggestions: salads, cheeses, white and red meat, desserts; soft drinks and alcoholic cocktails

This condiment is prepared exclusively with Italian organic ingredients and is the result of a blend of wine vinegar, cooked grape must and fresh juice of raspberry. The taste is sweet and slightly sour. The raspberry gives antioxidant and diuretic properties to the condiment. It can be used to prepare soft drinks or cocktails, or as a dressing, in marinades or for glazing.

Ingredients: Organic cooked grapes must, wine vinegar and fresh raspberry juice

Serving Suggestions: cheeses, red meat, ice cream and ricotta-based desserts; soft drinks and alcoholic cocktails

This cider vinegar is produced exclusively from Italian organic apples and is not filtered or pasteurized. Due to the presence of the “mother”, the bacterial colony responsible for the acetous fermentation, the nutritional and beneficial properties of this product are fully maintained. The delicate taste of apple cider vinegar is enhanced by the sweet and pungent notes of organic honey and ginger. Ideal as a dressing, in marinades or to make refreshing and depurative drinks or original cocktails.

Ingredients: organic apple cider, honey and ginger.

Serving Suggestions: salads, cooked and raw vegetables; soft drinks and alcoholic cocktails.

Born from the encounter of the Giusti 3 Gold Medals and truffles, this dense condiment is mellow, intense and persistent. The dehydrated black truffle is matured together with the Balsamic Vinegar of Modena in wooden casks, infusing a complete balance of flavors.

Ingredients: cooked grape must, wine vinegar and dehydrated truffle

Ageing: In ancient oak barrels

Serving Suggestions: beef tartare, omelettes, fresh egg pasta and a creamy risotto

The rich bouquet of perfumes and flavors of the Balsamic Vinegar of Modena 3 Gold Medals is enriched thanks to the infusion with raspberries for over 6 months, in oak barrels, creating this special thick, sweet and smooth condiment.

Ingredients: cooked grape must, wine vinegar and raspberry juice

Ageing: In ancient oak barrels

Serving Suggestions: various cuts of lamb, beef or pork; suitable as an accompaniment for cheeses platters and vanilla ice cream

Mellow and sweet, this condiment is obtained from fig puree and the Balsamic Vinegar of Modena 3 Gold Medals, infused together over a 6 months period in oak casks.

Ingredients: cooked grape must, wine vinegar and figs pure

Aging: In French oak barrels

Serving Suggestions: fresh cheeses, cooked hams, beef ribs and steaks braised in red wine

This cider vinegar is produced exclusively from Italian organic apples and is not filtered or pasteurized. Due to the presence of the “mother”, the bacterial colony responsible for the acetous fermentation, the nutritional and beneficial properties of this product are fully maintained. The taste is delicate, fresh and sour.

Ingredients: organic apple cider

Serving Suggestions: salads, cooked and raw vegetables, sauces and slowed cooked stews