Aged 12 years. It has a faint aroma, delicate and good acidity. Can enrich carpaccio, vegetable dips, salads; can be used to flavor when cooked shellfish, lamb chops, chicken breasts and undercooked red meat.
The Val di Non's Vinegar of Val di Non (Trentino) has a more contained acidity and very delicate organoleptic characteristics compared to wine vinegar.
Live, unfiltered seasoning. Spontaneous acetification in Georgian terracotta amphora, which managed to preserve the mineral soul of the Garganega grape wine after two years of aging.Acidity 8.6%
Bottarga craft delicate flavor result of a special process. To be eaten sliced, seasoned with extra virgin olive oil or grated over pasta, it brings the flavor of the sea to the table.
Considered by many specialized magazines for its organoleptic characteristics the best oil with white truffle on the market. To give your hot and cold dishes the delicate flavor of the white truffle.
Cloves of garlic Vessalico great to be eaten in salads, to accompany aperitifs or to be consumed in everyday dishes thanks to the high digestibility of this variety of garlic.
The most versatile! Peeled tomatoes are excellent for all your preparations, whether the recipe requires short or long cooking. Italian tomatoes selected and processed immediately, you will still feel the freshness.
Vinegar from Barbera and Croatina grapes aged 6 years in oak barrels. Wide acidity (8.6%) but balanced. Unique aromas, comparable to the sensations that an excellent brandy gives us.
Apple cider vinegar made from local mountain apple aromatic cider. Natural and unpasteurized vinegar, with balanced acidity (5.5%), excellent for dressing and for your daily cooking.
Organic vegetables, craftsmanship and the addition of fresh chili and ginger to give freshness and aroma. All this with the addition of the spring onion to further characterize the recipe