French butter embellished with whole crystals of fleur de sel which at the same time makes it crispy and creamy, with a succession of sweetness and flavor. Authentic flavor of milk to be enjoyed in purity.
Only Verrnians carve their gold pasta. Decisive perfume, maximum crunchiness, unique porosity. Recommended with a saffron reduction to enhance its scenic magnificence.
Great alternative to the classic sausage, a sausage of ancient history and appealing taste in pre-cooked version. GLUTEN FREE.
La Ventresca is one of the finest parts of tuna. A now very rare preserve, from Mediterranean tuna worked fresh. To be tasted in purity.
Anchovies caught in the Cantabrian Sea, the northern coast of Spain, where Italian conservatory masters moved to the beginning of the century bringing with them all the knowledge of the processing of this exquisite fish. Anchovies celebrated for their perfect balance of meat and fat, great to try in purity.
Perfumed jam, a very special Ligurian specialty. The chinotto of Savona is a citrus fruit that arrived in 1500 from China in the western Liguria where it has found its ideal environment to express all the nuances and aromas. Slow Food Presidium.
From the genius of Albert Adrià, chef with his brother Ferran of the prestigious El Bulli. The liver of monkfish, refined fish with lean meats, conquered by the distinct sapid sea notes enriched with citrus nuances of the "Japanese lemon" yuzu.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
Like bottarga but obtained from male tuna. It can be used as a sauce for pasta or as an appetizer, marinated in oil.
Aceto Balsamico IGP "Aged" has a balanced flavor and a robust body. It is produced without adding caramel.
Authentic Carnaroli rice, dried at low temperature. The rice fields of the San Massimo reserve in the Ticino Park are irrigated with pure resurgent waters, rich in natural organic substances that improve the characteristic qualities of Carnaroli, grown in purity.