Preserves and condiments

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.

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.

Temeraire-Mustard with green pepper-vinegar 200 gr
A rare handcrafted mustard, strong in flavor but ingentilia by the presence of green pepper

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.

Cantabrian Anchovies

L ' "Agro di Mosto" Acetaia San Giacomo is a balsamic dressing bottled very young to keep fruity aromas and fresh acidity.

traditional balsamic vinegar of Modena, in the "Mature" version, excellent quality and certified by the consortium of protection.

All the full flavor of the Cantabrian Sea enclosed in these delicate calamari.

The Oliva Taggiasca is stoned and put in oil, accompanied by aromatic herbs.

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.

The selected product is handmade and no preservatives, a guarantee of its authenticity.

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.

Aceto Balsamico IGP "Aged" has a balanced flavor and a robust body. It is produced without adding caramel.

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

A rare handcrafted mustard, nice spicy as it should be!

Selected and invasettati hand, the tomatoes in fragrant sauce and of course tasty.

Smoked anchovy in the Cantabrian Sea

L ' "Agro di Mosto" Acetaia San Giacomo is a balsamic dressing bottled very young to keep fruity aromas and fresh acidity.

The real Taggiasca Olives, the more 'traditional form of preservation, the brine.