The most famous and oldest cheese of Burgundy.

A stylish case that contains precious slices of the mythical "Pata Negra de Bellota" hand-cut.

Valuable game meat for a high class ready dish. Boar tender to the bite and tasty, a real exclusive specialty.

An ancient pandolce, and not "old-fashioned"! It is a pandolce whose recipe has never been changed over time.

Wide and full-bodied pasta that does not fear the most daring sauces.

The party queen is here! Traditionally served at Easter (and in important family lunches) the "Pasqualina" is the most famous Genoese vegetable pie. We present our version of chard and cheese, but above all with thehard-boiled egg hidden in the filling, a treat for true Pasqualina lovers.4 servings.

An exclusive Caviar soft and light taste, produced on the farm. The average grain size, its elegance and its nutty flavor make it one of the finest caviar, ideal for unforgettable moments.

A whole slice of fine goose liver, packaged in the most classic of the verrine.

It is consumed both minced, obtaining a flour which is used to make a polenta with a marked taste, tending towards bitterness called "farrocchiata"; both whole, like normal peas: as a soup with pasta (or rice), as a side dish (with meat or fish) or as a puree and in all other ways in which the culinary tradition and the imagination of the cooks are expressed.