它的口感溫和，風味細膩。

這些火腿完全來自體重至少160公斤，在意大利北部和中部專門孕育的豬隻。

Levoni熟火腿是由精挑細選的瘦豬肉腿，配合獨家調味，慢慢地蒸煮。

熟火腿的色澤是鮮嫩粉紅，味道溫和細膩，質地豐盛，口感平衡。

無添加聚磷酸鹽。

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.

我們從義大利，每週兩次(星期一,四)進口Buffalo Mozzarella水牛芝士，保證最新鮮！

水牛芝士的柔軟、濃郁、新鮮與芳香就是它最誘人的魅力。

剛做好的水牛芝士具有彈性，它的質感隨著時間變得更柔軟，更成熟。

豐富的鈣質和高蛋白質，具有很高的維生素和​​礦物鹽的含量，水牛芝士有很高的營養價值。

Finocchiona肉腸是義大利Tuscany區的地道食品。

用上切碎的脂肪粒和豬瘦肉，混合茴香籽，產生風味獨特，鹹度適中味美的肉腸，肉香能迴繞在唇齒間。

這是來自Trentino Alto Adige地區的Castel Speck燻肉。

選用瘦豬肉腿，混合醃料大蒜，胡椒，杜松果，肉荳蔻，香料和香草精心燻製而成。

風乾熟成至少5個月後再煙燻。味道芳香，口感複雜細膩，柔軟中帶點粗糙。

義大利Valtellina風乾牛肉是將上好的牛肉以海鹽，胡椒，酒，大蒜，肉桂，月桂和丁香等香料塗抹鹽封。經過緩慢的自然風乾熟成過程，造就了色澤深紅鮮豔，風味獨特的高品質風乾牛肉。

這是來自意大利的Maremmana牛，它有著優質的味道，絢麗紅色的肉質和豐富的營養。

所含的脂肪大多是長鏈型，包括大量奧米加3，其已經證實可降低心臟疾病的風險。

在Maremmana牛肉中，最受推崇的首選是T骨排，它被稱為“Bistecca alla Fiorentina”。

它至少被切成一英寸厚，有一條T形的骨，兩邊包含着肉，較大的一側是牛柳(Tenderloin)，而較小的一側是西冷(sirloin)。

逢星期五送貨

這是來自意大利的Maremmana牛，它有著優質的味道，絢麗紅色的肉質和豐富的營養。

所含的脂肪大多是長鏈型，包括大量奧米加3，其已經證實可降低心臟疾病的風險。

在Maremmana牛肉中，最受推崇的首選是T骨排，它被稱為“Bistecca alla Fiorentina”。

它至少被切成一英寸厚，有一條T形的骨，兩邊包含着肉，較大的一側是牛柳(Tenderloin)，而較小的一側是西冷(sirloin)。

逢星期五送貨

這是意大利北部傳統典型的風乾肉食製品。

用上優質義大利豬隻的頸部肌肉，然後用鹽，酒，大蒜和其他香料醃製後風乾兩到四個月不等，視乎大小而定。用上天然腸衣，全人手細繩捆綁。

Inserbo蕃茄醬是把新鮮蕃茄磨成了茸，是典型義大利家常濃醬。

有著鮮紅色澤和新鮮蕃茄的甜味。廣泛用於一些沒有太多時間做飯，但仍希望有實在和傳統的味道。

蕃茄醬從有機栽種至生產過程中，完全不含合成化學品，並充分尊重了生態環境。其生產環境得到由意大利有機農業（AIAB）的生產準則認證。

我們從義大利，每週兩次(星期一,四)進口Buffalo Mozzarella水牛芝士，保證最新鮮！

水牛芝士的柔軟、濃郁、新鮮與芳香就是它最誘人的魅力。

剛做好的水牛芝士具有彈性，它的質感隨著時間變得更柔軟，更成熟。

豐富的鈣質和高蛋白質，具有很高的維生素和​​礦物鹽的含量，水牛芝士有很高的營養價值。

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.

Elegant and intense aromas, and a taste pleasantly spiced with strong, traditional flavours.

The Coppa di Testa is a one-of-a-kind, very particular cured deli meat with an intense and persistent aroma and a slightly spicy taste with cinnamon and cloves. Its paste is cut coarsely, and flavoured in the broth with celery, citrus peel, spices and salt. The slice clearly shows the cuts of origin and its texture is firm. The colour goes from red, for the lean parts, to the rosy, for the fatter parts.

The history of the Coppa di Testa is lost in the mists of time and is a traditional product of Emilia Romagna, Umbria and Marche, it is precisely this sausage that says that "nothing is thrown away from the pig" because everything contributes to creating delight and delicacy. In the long and cold winters the Coppa di Testa used to be the most coveted bite by the peasants, a tasty food capable of obliterating hardships and worries.

The visible grains of peppercorn immediately strike the nose with their fragrance, before reappearing on the palate with a fresh, soft, rounded flavour.

The San Gennaro Salami is a traditional Neapolitan salami, country-style, with a coarsely minced mix delicately seasoned with white and black peppercorns. The result is a delicate and lightly spicy flavor. The surface of the salami is washed to enhance the redness of the meat.

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!

Intoxicating and gently spiced, it captivates the nose and embraces the palate with a delicate release of walnut and white pepper.

The salami Milano is impressive, large, covered with white moulds, the colour of the slice is ruby ​​red, and its aroma is ripe and balanced in spices. On the palate it is mouth-watering and pleasant, tasty with sweetness, capable of releasing autumn notes of walnuts.

Deli meat originating from Codogno and San Colombano al Lambro, in the province of Milan. It used to be produced with pork and beef. Today the recipe uses only pork and it is a salami known all over the world. Its fresh aroma, with hints of nuts and the finely chopped rice grain mixture define its character. The taste is round with a pronounced and lingering delicacy.

On the nose, aromatic and characteristically fragrant with notes of black pepper. Mild on the palate with a fine balance of spices.

The coppa is skilfully encased, placed inside a net and matured. It is medium-sized, and it tends to be lean. The slice lets see the red musculature: it has a firm appearance and it is surrounded by slightly fatty parts. The fat features a beautiful white colour tending to pinkish. The smell is immediately involved in the classic and structured notes of mature meats. The flavour praises the aromas conquered day after day with maturation in the cellars.

The Coppa was already produced in the seventeenth century, and in the following century it took the name of “biondola” (cured shoulder of pork) or “salami invested”. It was a deli meat so prestigious that those who wished to be part of the guild of lardaroli had to prove to have a certain number of salami and “biondole”. The coppa has always been considered a "noble" deli meat, so much that there is evidence of its presence at the court of the Duke Ferdinando Borbone, as a special guest for his banquets.

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

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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Mortadella意式肉腸是意大利傳統美食中最流行和古老的香腸之一。

選用切細粒的肥豬肉和面頰肉燻製。它的質地柔軟和味道芳香開胃。

無添加聚磷酸鹽。

地中海鱸魚身體比較細小而修長，尾鰭輕微地分叉。

根據不同環境，顏色從銀藍灰色到金綠色，背部是較深的顏色，兩側比較淺色，腹部有時會帶有黃色。

早在希臘羅馬時代，鱸魚已經在沿海淡水湖和有潮汐的流域被養殖。其白色細嫩的肉質享譽歐洲市場，也是在地中海當今最重要和最被廣泛養殖的魚類品種。

藍龍蝦被譽為歐洲龍蝦，是從東部大西洋，地中海和黑海地區生長的龍蝦品種。

它是傳統上被高度評價的海鮮食品，比美國龍蝦有着更好的味道。

藍龍蝦的年紀對肉質沒有多大影響，不論大小，都是肉厚、鮮嫩、味濃、爽甜，一入口就能感受到那股濃鬱豐美的龍蝦味，還隱隱嚐到海洋的鹹香。　　

選用長形的蕃茄品種，特別從意大利農場栽種而得。

它們全是在天然環境，煦和陽光下完美成熟後採摘而得，只有最好的蕃茄才可被選取後進行處理，完好的質量足可媲美新鮮的產品。整個生產處理過程是在即日完成。(不含麩質)

蕃茄醬從有機栽種至生產過程中，完全不含合成化學品，並充分尊重了生態環境。其生產環境得到由意大利有機農業（AIAB）的生產準則認證。

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.

這些優秀的西西里檸檬豐富多汁，外皮有點厚和粗糙，具有濃烈的香氣。

因沒有加蠟，非常適合一些烹飪需要使用檸檬皮。

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 ".

選用義大利豬隻的臉頰肉，混合香草，黑胡椒等調味料風乾。

它看起來有點像煙肉，不過相對口感是更細膩誘人。

極品Oscietra鱘魚籽醬呈灰棕色而閃著黑金色的光澤，具備獨特且帶著堅果般的風味，許多人認為這是最精緻的魚籽醬。魚子顆粒是中型（2.6〜2.9毫米之間）。這需要9-11年的生命週期。

Thin fragrant and tasty, handcrafted according to the ancient recipe of Bitti, city of origin of Bulloni's family. Bread Carasatu is better known as "Carta da Musica" (... try a disc of light bread carasatu means playing a hymn to the sun).

Ingredients : water, yeast, flour, wheat flour and salt

Thin fragrant and tasty, handcrafted according to the ancient recipe of Bitti, city of origin of Bulloni's family. Bread Carasatu is better known as "Carta da Musica" (... try a disc of light bread carasatu means playing a hymn to the sun).

Ingredients : water, yeast, flour, wheat flour and salt

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.

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.

Elegant and intense aromas, and a taste pleasantly spiced with strong, traditional flavours. Coppa di Testa is a one-of-a-kind, very particular cured deli meat with an intense and persistent aroma and a slightly spicy taste with cinnamon and cloves. Its paste is cut coarsely, and flavoured in the broth with celery, citrus peel, spices and salt. The slice clearly shows the cuts of origin and its texture is firm. The colour goes from red, for the lean parts, to the rosy, for the fatter parts.

The history of the Coppa di Testa is lost in the mists of time and is a traditional product of Emilia Romagna, Umbria and Marche, it is precisely this sausage that says that "nothing is thrown away from the pig" because everything contributes to creating delight and delicacy. In the long and cold winters the Coppa di Testa used to be the most coveted bite by the peasants, a tasty food capable of obliterating hardships and worries.

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

白銀鱘魚子醬（Superior Sturgeon Caviar ）來自成熟的東太平洋鱘魚，魚子大小中等，顏色由深灰色到淺棕色。白鱘的優點在於其鮮嫩和極高的品質。清新、奶油和細緻的味道獲專家讚賞。

黃金混合品種魚子醬（Royal Cristal Caviar ）來自成熟的混種鱘魚。鱘魚在水中培養8-10年。魚子尺寸超過3.0毫米，肉質堅實。其顏色呈棕色和淺灰色入口帶有強烈的奶油香氣，且有較長的回甘。

黃寶石Ossetra魚子醬 （Imperial Ossetra Caviar ）來自成熟的俄羅斯鱘魚。每條鱘魚在水中培養11年。其顏色呈是黃色或金色，尺寸超過3毫米，味道鮮美，帶有清甜的回甘

黑金西伯利亞魚子醬（Premium Bareli Caviar ）來自成熟的西伯利亞鱘魚，鱘魚在水中培養5-7年。其顏色呈棕色、灰色或黑色。魚子尺寸超過2.8毫米。入口香純，帶有輕淡的鮮味。

黑鑽石西伯利亞魚子醬（Premium Baerii RARE），這種珍稀的魚子醬是來自法國波爾多所養殖的西伯利亞鱘魚。 魚子醬具有柔軟的結構，而且不尋常的大顆。在你的嘴裡融化，散發出海洋中微妙的堅果風味。

皇家級金水晶魚子醬（Royal Cristal GOLD）的大尺寸非常均衡，每一粒都充滿光澤，具有細膩的牛油香。 這種特殊的優點的使金水晶魚子醬成為世界級的選擇。

伊朗白鯨魚子醬 （Imperial Beluga Huso Huso）是世界上最受追捧的魚子醬， 奶油和牛油風味傳奇且獨特微妙。 珍珠的顏色由灰色到黑色，口感非常柔軟，帶上清新的餘韻。

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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.

The most flavoursome of Levoni’s cooked hams, lean yet impeccably soft. An agreeably simple fragrance right away on the nose. Pleasant and soft in the mouth, with a clean, appetizing and satisfying taste profile. The cooked ham is cut into thin slices with the slicer, after cutting the rind and removing it. It might be cut thicker according to the recipes.

Pork legs boast a thousand-year old history, and in the history of nutrition they have always been clearly present, in fact they are the most valuable and expensive part, and they are also used for the prosciutto, culatello, culatta and speck as well as for cooked ham. And, since nothing from the pork is thrown away, the trimmings of prosciutto are ground into the salami paste.

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.

這美味的地中海烏魚子，也被稱為窮人的魚子醬。 Bottarga鹽漬grey mullet鯔魚魚卵，再用天然蜂蠟保護著。烏魚子切成薄片直接放在烤麵包，或磨碎撒在意大利麵、炒雞蛋、沙拉、燒烤海鮮或牛排。

這美味的地中海烏魚子，也被稱為窮人的魚子醬。 Bottarga鹽漬grey mullet鯔魚魚卵，再用天然蜂蠟保護著。烏魚子切成薄片直接放在烤麵包，或磨碎撒在意大利麵、炒雞蛋、沙拉、燒烤海鮮或牛排。

山羊奶製造，外面覆蓋著薄薄白色的皺皮，帶有微酸乳和檸檬味道。 擁有意大利的產物原產地保護制度有DOP（Denomination of Protected Origin）。

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這種鹽漬風乾鳥魚子是義大利撒丁島美食的驕傲。

野生鯔魚在撒丁島海岸的一個小村莊Cabras的池塘裹自然棲息覓食成長。烏魚子的高質量正正反映了Cabras的氣候是非常適合鯔魚生存。

Cabras鳥魚子受到眾多讚賞，特別是其柔軟性，它的特點是微鹹的口味和其類似乾杏仁味，這就是它與其他烏魚子的不同。

顏色的變化從金黃色到琥珀色，具體取決於成熟的程度。。

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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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Taleggio DOP是豐富的全脂牛奶芝士，在意大利Lombardy地區生產，擁有意大利的產物原產地保護制度DOP（Denomination of Protected Origin）的質量認可。

Taleggio熟成在陰涼的酒窖，外表淺黃色，陳年後稍微變暗變得芳香，有個性，香濃又滑順的軟芝士。

這種芝士是在結塊之後，撒上灰綠青黴，然後壓塊。這種細菌會出藍綠色條紋。

藍紋芝士味道很重，要吃上幾次才會習慣上癮。

Gorgonzola Dolce藍芝士味道溫和中帶甜，質感相當柔軟濕潤，甚至可塗抹在麵包上。

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.

Abate梨含豐富果糖，比大多數梨子有較高的糖份。

Abate梨亦含高纖維，礦物質，蘋果酸，檸檬酸，抗氧化的元素。

經典的意大利食法是Abate梨配一小塊Pecorino Toscano 或 Sardo芝士。

Fontina芝士擁有意大利產物原產地保護制度DOP（Denomination of Protected Origin）的質量認可。

Fontina是只有在Aosta奧斯塔山谷生產，在那裡由於阿爾卑斯山的天然屏障，夏季氣候乾燥，擁有豐富而珍貴的高山植物。

Fontina芝士含有豐富的維生素，天然味道，不添加任何化學。

品嚐一片Fontina芝士，您可以感受到美好的Aosta奧斯塔山谷！

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.

Tradizione is a medium-light fruity extra virgin olive oil made from multivarietal blend of Moraiolo, Frantoio, Leccino and other minor varieties with intense green and yellow reflections. Excellent everyday quality extra virgin olive oil from the heart of the lovely Umbria Region. Viola Olive Oil producer is most recognized on the market for the quality of its product without compromise.

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

Tradizione is a medium-light fruity extra virgin olive oil made from multivarietal blend of Moraiolo, Frantoio, Leccino and other minor varieties with intense green and yellow reflections. Excellent everyday quality extra virgin olive oil from the heart of the lovely Umbria Region. Viola Olive Oil producer is most recognized on the market for the quality of its product without compromise.

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

黑米起源於中國，但是今天在意大利波河流域的特定區域亦有栽種。

色澤是一種罕見的黑色，氣味芳香，煮熟後用上橄欖油或牛油調味，美味無比。

黑米起源於中國，但是今天在意大利波河流域的特定區域亦有栽種。

色澤是一種罕見的黑色，氣味芳香，煮熟後用上橄欖油或牛油調味，美味無比。

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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.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. 

意大利茴香像甘草和八角的味道，芳香獨特，意大利菜餚中經常用到。

適合用於不同菜式，炒、燜、配菜或沙律。

使用優質乳清羊奶製成，表皮非常薄，它的棕色是從煙燻過程中產生。

長圓筒形狀，強烈而微妙的木材煙燻香味，回味悠長。

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.

Saba & Wine Vinegar. The secret to this distinguished balsamic vinegar, besides the ageing, is the quality of the two ingredients: cooked grape must and wine vinegar. Given Giusti’s extreme care in high quality natural ingredient selection, these products are also available singularly.

The wine vinegar is aged in large oak barrels, mellowing its pungency and leaving an intense flavor and woody notes.

The “Saba”, a local name for cooked grape must, is a fresh product, appreciated locally since the age of the ancient romans. The must of local grapes is cooked, until a particularly sweet and thick concentrate is acquired.

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 Glaze with Balsamic Vinegar of Modena and Truffle is creamy and delicate, with the sweet-and-sour flavor of the Balsamic Vinegar and intense notes of the truffle. To be added directly or used for glazing.

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 Glaze with Balsamic Vinegar of Modena and Truffle is creamy and delicate, with the sweet-and-sour flavor of the Balsamic Vinegar and intense notes of the truffle. To be added directly or used for glazing.

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.

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.

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

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".

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 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.

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.  

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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.

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

Red Wine Vinegar is a versatile all around seasoning.

White Wine Vinegar is a versatile all around seasoning

White Condiment is a versatile seasoning with a good freshness and balanced acidity, it can be used for any recipe, thanks to sweet notes of ripe fruit, dried yellow fruits and citrus.

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.

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.

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.

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

Annual Herbaceous plant classified in the valerianaceae family, It is native to the Mediterranean region. Its scientific name is “ valerianella olitoria” and it is one of the most popular plants for salad with elongated leaves grouped in small tufts. It is a relative of “valeriana officinalis”, used in pharmacies, but it does not have the same properties of the latter. It contains 33 calories per 100 grams. Moreover it is rich in important nutrients substances and food by revitalizing, emollient, laxative and purifying properties.

Weight around 1.5kg per pc. Immediate pleasant feeling of sweetness (the sugar level is above average) and structure, with aromatic support enhanced by the after taste which remains on the palate for a long time. The pulp when it is opened is red colour of the pulp emerges this strong colouring is due to the very high Lycopene content, a carotene pigment, in comparison with the other varieties. It can have a close net-like, thin skin, with light furrows and a light green colour when fully ripe or, on the contrary, a plain skin which is a yellow-cream colour with middle sized and round in shape, lightly oval at the top and bottom.

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.

Fresh and crispy seasonal cucumber

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.

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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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.

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 25 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.

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.

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.

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.

CherryHoney: Its refined flavor, evokes springtime. It pairs especially well with an aged Asiago, Grana or aged goat cheese.

Properties - Fine taste. Very pleasant and delicate, similar to acacia, the aroma is reminiscent of spring.

Pairings - Fresh floral scent, with a sweet and savory taste, it goes well with medium-aged and soft cheeses.

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.

Stainless steel ham holder on wooden base

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

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

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.

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.

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.

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 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.

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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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
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Haitian Creole	Persian

 

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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.

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.

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.

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.

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.

This Balsamic Vinegar of Modena, obtained by cooked grape musts and aged wine vinegars exclusively sourced from organic farming, is particularly thick, sweet and aromatic. The slow and long ageing in the Giusti family’s casks is responsible for the distinctive fruity and spicy notes.

Ingredients: Organic cooked grape must and organic wine vinegar

Serving Suggestions: fresh pasta, ravioli, grilled meats, fresh fruit, fruit salad and desserts

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 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

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

Giusti apple cider vinegar is produced with Italian apples sourced from organic agriculture, and is characterized by a well-balanced acidity and fruity taste. The fermentation process allows the product to fully preserve the original taste and nutritional properties. The apple cider vinegar is also considered a depurative food with countless beneficial properties.

Ingredients: organic apple cider

Serving Suggestions: salads, cooked and raw vegetables, fish and fruit salad

A unique selection of Italian top onions from different area, each one with their special taste and health benefits.
A total mix of 2Kg of the following onions:

-IGP Tropea Onion: Red onions from Tropea (IGP) are a variety of onion that grows in Calabria.The incredible sweetness of this onion makes it a real all-rounder in any dishes, it is eaten in sandwiches, pasta dishes, burgers and salads and generously sliced over pizza.

-IGP Giarratana Onion: The town of Giarratana, in the Iblei mountains (Ragusa province), has long been known for the production of large, extraordinarily sweet onions. The bulbs have a slightly squashed shape and brownish-white skin. The flesh is white and flavorful, without pungency

-IGP Montoro Onion: The onion of Montoro is a native variety from the plains of Montoro, between the provinces of Avellino and Salerno. Slightly flattened globe shape, the Montoro onion’s skin features shades of purple internally and reddish or copper externally. The 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. Largely use for the ragù sauce

-IGP Acquaviva Onion: , the red onion IGP Acquaviva from Puglia region is renowned for its bold flavor and sweetness. The color ranges from carmine to violet, getting completely white towards the core. The cultivation is done in accordance with tradition using nature-friendly methods.

The long matured goat cheese from Carozzi is made with 100% Italian goat's milk and aged for 12-18 months. The paste is grainy and ivory white in color; the rind is smooth.
Sweet, with a slightly hinted flavor; the notes of ircina and dried fruit are very delicate.

This dried fruit has got wealthy energetic properties that make it a complete food from a nutritional point of view: it contains protein, vitamins B1 and B2, vitamins A and E, iron, calcium, phosphorus, magnesium, potassium.

It has also many therapeutic qualities: it reduces cholesterol, strengthens the bones, helps prevent anemia, slows down skin aging, has an antidepressant effect on the nervous system.

Trentino Organic apple: 2-3 different available varieties

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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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Feel free to adjust it as you prefer!!

A great idea to gift someone special for this Christmas 2021 Holidays, with our great looking hampers filled with the top food selection on Buonissimo.

We are glad to offer you some ready made packages done for you, or happy to hear your thoughts to personalise the items as you prefer. Get in touch with us at the +852 61941155

In this configuration we are offering:

1x Colatura di Alici 50ml
1x Olive Oil Il Sincero 250ml
1x Apulia traditional Tarallini Chilli Pepper 100gr
1x Spaghetti Gragnano IGP 500gr
1x Trapani Fleur de Sel 220gr
1x Sardinian Wild Capers 80gr
1x Cherry dried tomatoes in oil 230gr
1x Pitted Taggiasche Olives  190gr

Feel free to adjust it as you prefer!!

A great idea to gift someone special for this Christmas 2021 Holidays, with our great looking hampers filled with the top food selection on Buonissimo.

We are glad to offer you some ready made packages done for you, or happy to hear your thoughts to personalise the items as you prefer. Get in touch with us at the +852 61941155

In this configuration we are offering:

1x Colatura di Alici 50ml
1x Olive Oil Il Sincero 250ml
1x Apulia traditional Tarallini Chilli Pepper 100gr
1x Spaghetti Gragnano IGP 500gr
1x Trapani Fleur de Sel 220gr
1x Sardinian Wild Capers 80gr
1x Cherry dried tomatoes in oil 230gr
1x Pitted Taggiasche Olives  190gr

Baby potatoes from the new season from the Apulia Region have a sweeter flavour. They are used in a variety of dishes ranging from salads, vegetable accompaniments, and even main courses.

Feel free to adjust it as you prefer!!

A great idea to gift someone special for this Christmas 2021 Holidays, with our great looking hampers filled with the top food selection on Buonissimo.

We are glad to offer you some ready made packages done for you, or happy to hear your thoughts to personalise the items as you prefer. Get in touch with us at the +852 61941155

In this configuration we are offering:

1x   Caviar 30gr: Oscietra caviar comes from the Sturgeon farmed in cristal water in Poland bordering Russia
1x Fillet Scottish Smoked Salmon Black Label 200g: Fresh Smoked Salmon Fillet. Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world
1x 5 Gold Medals Balsamic Vinegar 100ml - Il Banda Rossa: 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
1x Parmigiano Reggiano DOP 36 months 500g: the flavor is firm, hidden fragrances and aromas are revealing in the palate. Its color is subtle straw yellow and, thanks to the fundamental value that comes from working just our barn's dairy milk, the structure is slightly crumbly.
1x Franciacorta Rosé Brut DOCG La Valle Essence and personality combined in a subtle game of freshness and balance embrace the palate and delight the senses with harmonious subtleties. It rests in the darkness and silence of the La Valle cellars for at least 30 months.

Feel free to adjust it as you prefer!!

A great idea to gift someone special for this Christmas 2021 Holidays, with our great looking hampers filled with the top food selection on Buonissimo.

We are glad to offer you some ready made packages done for you, or happy to hear your thoughts to personalise the items as you prefer. Get in touch with us at the +852 61941155

In this configuration we are offering:

1x Oscietra Caviar 30gr: Oscietra caviar comes from the Sturgeon farmed in cristal water in Poland bordering Russia
1x Fillet Scottish Smoked Salmon Black Label 200g: Fresh Smoked Salmon Fillet. Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world
1x 5 Gold Medals Balsamic Vinegar 100ml - Il Banda Rossa: 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
1x Comtè AOC Cheese 30 Months - 250gr: 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.
1x Champagne AOC Brut Nicolas Deneux  Lemon-gold colour with a very powerful mousse and good persistent bead of sophisticated small bubbles. Typical pure youthful Chardonnay nose - fresh, lemony, lots of minerals. Palate is quite petillante mouthfeel, very mineral with a flinty character. Good finish. Quite reverberant. Hard to fault as an aperitif and then it blossomed with the sublime Uni and caviar appetiser. 

Bollito Misto "mixed boil" or "mixed boiled meat" is a classic Northern Italian Stew, consisting of various tougher cuts.

Bollito and its many regional variations is eaten throughout northern Italy, and is particularly popular in Emilia-Romagna, Piedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde, horseradish, or chutney.

The resulting broth is skimmed, strained, and can be used also as a base for soups, risottos.

With chuck and brisket

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.

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The Spianata Romana is part of the large family of traditional Roman delicatessen and is one of the oldest samples of salami, which is mentioned in documents dating back to the XVIII century.

A cured meat of popular origin that has taken on considerable appreciation over time.

It is the first pig breed that has benefited from the breed status as far back as the 18th century.

Originally from the namesake country in west London, it had practically disappeared as it was unsuitable for intensive industrial farming. Many others, such as the Duroc and the Pietrain, have derived successively from this breed and are today widely diffused.

Black in color, but with white legs and tail, Berkshire is a rustic animal that slowly gains weight. The flesh, light red colored, rich in grease veins, juicy, tender and tasty, with short and thin fibers. Large straight ears, flattened snout and massive build.

This Berkshire ham comes from a genetic which highlights a perfect amount of beautiful fat marbling webbing throughout the deep rosy meat. 

 Our Berkshire Ham is made in the true Italian style, cured with sea salt and then left to age for about 18-20 months, coaxing out a deep, rich meaty flavor and developing a silky, clean mouth-feel. 

With its delicate, almost-sweet flavor, our Berkshire Ham is a versatile ingredient that can elevate a variety of dishes. Slice it thinly and serve as part of an antipasto or meat and cheese platter with some fruit and meaty nuts, or use it to prepare a delicious sandwich with fresh crusty bread, sweet butter or mild mustard. The possibilities are endless, and the results are always delicious. 

The almost-sweet flavour of this prosciutto ham makes it a great partner to a good red or sparkling wine.

The coppa sesoned pork neck is an italian speciallity. Well balanced meat and it taste like ham but less fet and the slices are smaller

Date tomato in Sauce

The ancient recipe of Giusti 3 Gold Medals, made with sweet and sundried grapes and wine vinegar all exclusively from organic farming. A high density condiment, with pleasant aromas of red fruit, spicy and sweet notes. To be used raw on many kinds of dishes. Also excellent on fresh fruit and desserts.

Ingredients: Organic cooked grape must and wine vinegar

Ageing: In French oak barrels

Serving Suggestions: salads, mozzarella and tomato caprese, meats, sauces and slow cooked stews, fresh fruits, dessert

Nduja是一種軟身，香辣，可塗抹的香腸，在義大利Spilinga非常有名。

它是混合內臟、蔬菜、香料和大量紅辣椒製成的肉腸。

適合燒烤，製成醬料配義大利麵和飯，最好的食法還是簡單地用麵包配搭。

Levoni熟火腿是由精挑細選的瘦豬肉腿，配合獨家調味，慢慢地蒸煮。

熟火腿的色澤是鮮嫩粉紅，味道溫和細膩，質地豐盛，口感平衡。

無添加聚磷酸鹽。

The  Grana Padano is Lactose Free Cheese. Due to its popularity around the world, the name Grana Padano has inevitably acquired a certain status associated with that of a high quality product.
The significance of the name Grana Padano sets it apart. These two words embody the entire history of Grana Padano, dating all the way back to its original roots. "Grana" due to its texture, "grana" means "grainy" in Italian. "Padano" from the production area in the "Pianura Padana" which is the Po River Valley in northern Italy. Unique, unmistakable, incomparable.
Grana Padano’s unique taste is one of its best characteristics.
To say Grana Padano is tasty goes without saying.
However, Grana Padano is also a healthy choice - there is nothing better than a guiltless pleasure, a wonderful experience for your taste buds that also boosts your general well-being.

The basic absence of lactose in Grana Padano PDO – a consequence of its natural production process as rigorously laid down in its official Specification Rules – means that people intolerant to lactose can assimilate it without problems, thus allowing them to benefit from the extraordinary nutritious content of the milk and the bioactive properties of cheese.

A big hit for vegetarian diet, Gran Kinara is an Italian hard Parmigiano/Grana-style cheese, specifically from the Piedmont region. 

It's notable for being one of the few aged cheeses made with thistle rennet, also known as vegetable rennet. This gives it a unique flavour profile compared to traditional Parmigiano and Grana cheeses, which are made with animal rennet. Floral aromas give way to an umami-rich paste that has a hint of tang from the thistle rennet.

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Pecorino Romano is a table and grating cheese, coated crust made from semi-raw milk, with white color and compact tiny eyes. Hard savory and tangy cheese, intense and aromatic, tending towards spicy with aging.

Curiosity: 700 years b.C. around the city of Rome teh empire was controlling the production of Pecorino because it used to feed the soldiers with such a nutrient food. The reason why it has been always a very salted cheese has to do with the power of Rome: salt have always been a currency and having that meant to have authority. Today this cheese is mainly done in Sardinia

The real Grana Padano, selected in the best DOP cheese factories, characterised by persistent taste and aroma, coming in a handy freshness seal tin of 160g

Parmigiano Reggiano DOP aged 24 months  from Gennari is produced exclusively in select regions of Emilia-Romagna and Mantova in the hilly and mountainous areas between the Po and Tyrrhenian rivers, with milk from cows that feed exclusively on locally grown forage. Each wheel is made from fresh unpasteurized cow’s milk, rennet, and salt.

Semi-skimmed raw milk obtained exclusively from Reggiana breed cows.
The paste has an intense straw color, a color that distinguishes this product.
Sweet and intense with notes of cooked and toasted butter.
This Parmigiano Reggiano to boast the 'red cows' brand must be produced exclusively with the milk of Reggiana cows, fed with at least 50% of fodder from the company (grass and hay) and with a maximum of 50% feed. (cereals and legumes) certified GMO free, unifeed feeding is prohibited and the forms must be aged for at least 24 months.
The Reggiana breed cows produce milk of excellent quality especially as regards the composition of the casein which makes it very suitable for cheese making. The post World War II policy pushed breeders to cross this breed with more productive ones. In 1980, there were less than a thousand of Fromentini leaders. The quality of the milk and new enhancement strategies, also supported by the Ministry for Agriculture and Forestry Policies and the Emilia Romagna Region, have since then led to a constant demographic recovery, so much so that the current consistency is 2565.

Semi-skimmed raw cow's milk obtained exclusively from the milking of Brown breed cows.
The appearance is crumbly, both to the touch and to the eye, the paste is finely grainy, with an ivory white to straw yellow color.
Sweet and balanced, notes of hazelnut and forage are perceived in particular.
The processing is done, still today, as father Sergio wanted, a little fatter, designed for long aging; the technique is still the traditional one.

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Colonnata豬油是生豬脂抹上鹽及香料調味，放置在大理石板上脫水，如此可以讓生豬脂表層的香料更容易入味。

有機黑色鷹嘴豆

鷹嘴豆原產於地中海和中東地區，其烹飪影響力已傳播到世界各地。 它們在意大利，希臘，印度，中東，西班牙和葡萄牙美食中佔重要地位。

High-fiber foods like spelt can help you feel fuller longer, leading you to consume fewer calories and possibly lose weight. Although this organic spelt flour is not suitable for a gluten-free diet, it can be tolerated by some people who are allergic to common wheat.

當Parmigiano芝士熟成超過30個月，其所有的營養特性得到充分的發展。蛋白質和維他命產生極至的混合。

它的顏色是很微妙的淡黃色，質地稍易碎。無論是切片食用，或配對果醬，以及碎放在義大利粉，薄餅，蔬菜和肉類，新鮮或煮熟皆適合。

榮獲Alma Caseus 2016年芝士大獎賽金獎！

Viola農場生產的有機小扁豆。 可作配菜，或燉煮。 容易消化。

有機去殼斯佩耳特小麥

Spelled（Triticum spelta）是一種古老的穀物，不應與普通麵包小麥（Triticum sativum），黑麥，大麥或燕麥混淆。斯佩耳特小麥營養豐富，這使得它在許多方面有很大不同。 隨著現代農業技術的迅速發展，19世紀逐漸受到種植的青睞，對於那些對小麥過敏的人們，一般可以食用斯佩耳特小麥。

有機小米

這種有機小米生長在翁布里亞，是一種極好的富含礦物質營養價值高的無麩質小米。 首先將穀物烘烤至金黃色，然後用1比2的小米與水比例烹製。 煮約15分鐘並測試軟硬程度。可以加一些牛油或橄欖油。

A variety of kidney bean, this is a large plump bean that is pinkish-brown in colour with reddish-brown streaks. Borlotti beans are widely used in Italian cooking and have a sweetish flavour with a smooth creamy texture. They work well in salads and casseroles. The dried variety needs to be soaked in cold water before cooking.

The roveja a small, pea-like legume, whose color varies from dark green to brown to gray. Some researchers believe it is an ancestor of the common pea, while others claim it is a true species. In either case, its botanical classification is still unclear. In past centuries it was a staple in the diet of herders and farmers in the Sibillini Mountains, but in recent years its cultivation has been almost completely abandoned. Only in Valnerina, particularly in the area around Cascia, does it continue to be sown. The beans are grown at altitudes between 600 and 1,200 meters, planted in March and harvested in the middle of the summer.

Grown on the Viola family farm in Umbria, this barley is gently pearled or hulled to preserve nutrients while making the grain easier to cook.

這Parmigiano Reggiano芝士是用意大利Holstein Frisian奶牛，出生並生活在一個小農場。整個生產過程嚴格，全用人手製造。當Holstein Frisian奶牛到達2歲，必要通過專家的認證（Consortium Parmesan Cheese）。而只有成熟期達到5年的Holstein Frisian奶牛才可得到“EXTRA”標記。口感非凡，味道十足，無與倫比的完美質感。

這種Parmigiano Reggiano芝士是用意大利Holstein Frisian奶牛，牠們出生並生活在一個小農場。

整個生產過程非常嚴格，全用人手製造。當Holstein Frisian奶牛到達2歲，必需通過專家的認證（Consortium Parmesan Cheese）。

而只有熟成期達到7年，才可得到“EXTRA”標記。口感非凡，味道十足，無與倫比的完美質感。

Though we call it “fresh”, this a eighteen months aging cheese. Eighteen months is the minimum period in which the cheese develops and matures all the nutritional characteristics that make it unique. Agricola Giansanti's Parmigiano Reggiano Fresco is softly-and-round tasting, white in colour, and still partially granular in consistency. For this reason we recommend it first of all as a “table cheese”, to be eaten together with a drink or as an appetizer in family brunches.

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.

Montasio 是牛奶芝士。發酵時間可以從2至5個月到12個月。

Montasio Tipico DOP seasoned 3 個月能品嚐到新鮮、豐富且深厚的牛奶味道。

陳年的Montasio芝士辛辣的味道會更加明顯。

The Montasio cheese is made with cow milk. The taste is round, smooth, creamy and delicate with a long aftertaste of butter, milk and flowers. It is matures at least 6 months.

Montasio is a cheese that has been around since the 13th century. It was traditionally made by monks living in the Moggio abbey, located at the top of the Carnic Alps. Originally, the cheese was called Carnia, named after the area of production. The milk used to make the cheese comes from different bovine races:  Bruna Alpina Pezzata Rossa italiana, Pezzata Nera and theri crossbreeds. The cows are raised according to the rules of the Montasio Cheese Consortium.

Produced with thermised whole cow milk. Taste sweet with hints of milk and butter. It is matured for at least 24 months.

Montasio is a cheese that has been around since the 13th century. It was traditionally made by monks living in the Moggio abbey, located at the top of the Carnic Alps. Originally, the cheese was called Carnia, named after the area of production. The milk used to make the cheese comes from three different bovin races: Bruna Alpina, pezzata Nera Pezzata rossa italiana and their crossbreeds. The cows are raised according to the rules of the Montasio Cheese Consortium.

Piennolo蕃茄是在Vesuvio中其一最古老、最典型的農作物。

它們的特點是外皮非常緊緻细密，枝柄強度很高和糖分濃厚，令其有一個很長的保質期，不易變壞，新鮮度高。這些特徵全因蕃茄生長在火山地理區域的土壤裹和怡人的氣候。

From sheep farming to milking, Aged for at least 45 days. The taste is round and creamy, the aftertaste is long with hints of grass and nature

From production to aging, everything must take place as established by the Pecorino Production Regulations
Toscano DOP, in the area of origin, which includes the whole Tuscany region, part of the
province of Terni, in Umbria, and part of the province of Viterbo, in Lazio. This Cheese is produced in Maremma (South of Tuscany)

陳年Pecorino Toscano DOP Stagionato綿羊奶芝士的味道是中等濃度的。

DOP是意大利產物原產地保護制度（Denomination of Protected Origin），可以保證它在Pecorino Toscano地區生產。（“Stagionato”是指陳年Aged）。

質地硬但易碎，微具顆粒口感，帶有羊奶特有的甘醇濃郁，更豐富更複雜的香氣。

陳年Pecorino Toscano DOP Stagionato綿羊奶芝士的味道是中等濃度的。

DOP是意大利產物原產地保護制度（Denomination of Protected Origin），可以保證它在Pecorino Toscano地區生產。（“Stagionato”是指陳年Aged）。

質地硬但易碎，微具顆粒口感，帶有羊奶特有的甘醇濃郁，更豐富更複雜的香氣。

A precious cheese aged over six months. The paste is hard and granulose,the taste is persistent but sweet and palatable, with variegated and well balanced flavours. Made of sheep's milk, this Pecorino is hand selected by Tuscan cheese makers to become Oro Antico. This Pecorino is transformed over the course of six months by the simple application of olive oil. Once the cheese is glazed with the olive oil it is placed in a stone cellar where it begins its journey to maturity. As the aging process continues olive oil is intermittently applied and the cheese begins to develop its hard texture and distinctive piquancy. Once fully mature the pecorino is of golden hue and has become Oro Antico or in other words ancient gold. The final flavor is that of earth, wild herbs, and citrus. 
Winner of Silver Medal at the 2018 World Cheese Awards.

A cheese created by Angela and Simone and dedicated to the founder of the establishment as a thankful acknowledgement for his having left them the management of this prestigious reality. This may be considered "the Cheese" par excellence of the dairy, the one receiving more awards and most appreciated by the establishment. It is made with highly selected ewe's milk according to ancient proceedings from the tradition and aged in the cave.

Produced using selected Maremmana raw sheep's milk, this cheese is a big cylinder with slightly rounded sides with a weight of 18/20kg. The smell is quite strong with vegetable and fruity tones. The taste is strong, instense and long-lasting. The consistency is firm and hard, but creamy.

Gold Medal won in june 2013 at the prestigious Mundial du Fromage et des Produits Laitiers in Tours (Valley of the Loire) and finally the super Gold for the Best Pecorino in the World in London in the month of november 2014.

Asiago Pressato DOP是Asiago山區的牛奶芝士，表皮不厚，帶甜且充滿濃郁的牛奶味道。

Ubriaco al Prosecco is made from pasteurized cow's milk. Affectionately called as "drunken cheese", it is bathed in gallons of sparkling Prosecco wine along with skins, seeds, and leftovers from the winemaking process to extract the unique sweet, delicate aroma of the wine and complex flavours. The cheese is immersed for about two months and then aged for about 6 months. The cheese absorbs the flavour of Prosecco wine. The fresh and elegantly salted cheese are best served in crumbles or thin shavings, obviously, with a glass of Prosecco.

Caciocavallo是一種半硬質的牛奶芝士。利用月桂製造煙燻過程。

它有一個溫和而微咸的味道，質感順滑，有精細的紋理，使其適合磨碎使用。

Caciocavallo是一種半硬質葫蘆形的牛奶芝士，質地光滑。

它有一個甜蜜而圓形順滑的味道。

Testun al Barolo是在意大利Piedmont地區生產的混合奶芝士。