Made in Sicily and Sardinia is ideal to dress pasta.
Biological red rice. Rich of vitamins and minerals , never overcook and the barry does’nt open when the cooking is completed.
WITH GARLIC OR WITHOUT Is a souce made using the typical basil from Liguria, wich has an intense and unique flavor.
Half-integral Biological rice. Rich of vitamins and minerals , never overcook and the barry does’nt open when the cooking is completed.
Dried grapes from Sicily, rich of iron, potassium, folic acid and fibers.
Emilia Romagna Is the richiest cheese of nutrients. Strong taste with spices and dried fruits notes.
Campania This cheese it comes from cows raised up wild feeding on themselves with berries of juniper and rose hips. The taste is sweet despite 6 months seasoning.
Sicily Traditional cheese from Sicily made combining pure saffron and black pepper with the paste that both give an aromatic and floral taste.
Fabulous cream with Parmesan Cheese to be used for pasta
Is made using the middle part of the pork’s thigh. The peculiar feeding ( barley and corn), gives it a very special taste.
Red wine made in Marche ( region situated in the center of Italy) with the typical taste of blueberry, blackberry and violet. Gradation 14°
Sweet soft gelatin made with wine Moscato d’Asti.
Kind of mozzarella with inside a creamy heart.
After the milling, the meat is put in a thin bowel to make an earlier maturation.
Valle d’Aosta The paste of this cheese is light yellow over the hay the cows eat. Sweet taste, the aroma becomes stronger with seasoning.
Hrvested in July and August in the old way, namely beating the branches with long canes.
Pistils of pure saffron from biological agricolture