Fresh

Ambitious cheese with a refined flavor that combines the traditional lactic sense of the Maremma sheep's cheese with the harmonic freshness of the Genoese pesto of Rossi 1947, added in purity immediately after the curd has broken.

From carefully selected local pork cuts, the bow is a truly unique specialties to taste and tradition.

The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.

Genoese pesto that prepare in their homes! The traditional recipe, one that can be enjoyed in homes and in the best restaurants in Genoa.

Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.

Cotechino is a pork sausage casings ...

Goose thigh seasoned and smoked, in this traditional Friulian preparation. A real treat!

Genoese pesto that prepare in their homes! The traditional recipe, one that can be enjoyed in homes and in the best restaurants in Genoa.

Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.

Genoese pesto that prepare in their homes! The traditional recipe, one that can be enjoyed in homes and in the best restaurants in Genoa.

It is produced, similarly to pork ham, using goose thigh, which is often flavored with salt, pepper and spices.

Exceptional when tasted with cheese, roast meats and stews, with sausage and mascarpone.

And a salami very particular one flesh goose: bird that has a facility to lend itself very well to the seasoning and preservation.

The wild boar capocollo is a real "gem" for lovers of game meat, a rarity that needs a very particular processing, an artisan attention that comes first of all from the quality of the meat of wild boars reared in a semi-wild state in the woods of the company. The beautiful marbling of fat ennobles the slice and makes it even tastier.

Precious notes of game and a very lean meat with little fat make the seasoned wild boar fillet one of the most particular cured meats. Perfect to combine with "fatty" ingredients.

A luxury butter packed in wood to keep the features intact. Hand-made is served every morning at the Eliseo.

The most famous and oldest cheese of Burgundy.

Spreadable delicacy of pork lard and goose meat. Your crouton will never be the same again.

Delicate, fresh and tasty at the same time, the salchichon of valuable race Pata Negra Bellota. Stored and sold pre-sliced ​​vacuum.

Speck is obtained from pork legs that are trimmed according to ancient rules, salted and flavored with traditional recipes.

Honed in beer. On the palate she decided aromatic notes of malt.

The Pine nuts are an essential ingredient in the preparation of the pesto.We are sure to offer you a top quality product.

Coming from carefully selected local pork cuts, the bow is a truly unique specialties to taste and tradition.

Thickly streaked with lean because obtained from a very muscular part of the belly, it is the typical Tuscan pancetta.