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Anchovies fished in the Cantabrian Sea, northern coast of Spain, where the Italian master keepers moved at the beginning of the century bringing with them all the knowledge of the processing of this delicious fish. Anchovies celebrated for their perfect balance of meat and fat, excellent to try in purity.
Selected and invasettati hand, the tomatoes in fragrant sauce and of course tasty.
A sought after and unique flavor, the Genoese DOP basil is considered one of the most valuable aromatic ingredients. It matches beautifully with the salad - never tried with salmon eggs? - that sweet - good with fruit - giving freshness and balance in each recipe. Six fresh bunches to finally prepare a genuine Genoese pesto.
French butter from Normandy, true essence of cream, an incredible ingredient. Butter d'Isigny is universally recognized as one of the best butters in the world. Here you can try it in its savory "demi sel" version.
Firm pulp and a well-resistant peel that keeps them whole. These yellow cherry tomatoes are beautiful and good!
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Fresh noodles of wheat granite type "00".
Stuffed mountain pasta, with a recognizable flavor and a pleasantly strong aroma. Speck and ricotta are a combination that will surely win on the palate.
Fresh stone-ground flour pasta with precious filling: meat from the local valleys and preboggion (Genoese wild herbs). They are so good that you just need a drizzle of extra virgin olive oil or a little butter to dress them.
The Testaroli are thin disks similar to crepes that you consume boiled, cut into squares or diamonds of a few centimeters side and traditionally seasoned with pesto, Olive oil and pecorino cheese, tomato or with porcini mushroom sauce.
Classic tortelli with a rural flavor, to be absolutely seasoned with cheese! The tasty filling opens up on the palate a strong and pleasant aroma, well balanced between the bitterness of radicchio and the savory of aged cheeses.
Fresh ravioli with veal, raw ham, mortadella, Grana Padano.