16 other products in the same category:
Wild boar ham with its lean and sweet meat is certainly one of the finest game cured meats. The wild notes are well balanced by a pleasantly umami base taste, with savory sallies that awaken the palate. A pre-sliced wild boar ham that stimulates the imagination in the kitchen, especially with original combinations for appetizers and sandwiches.
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.
A sweet pastries Genoese tradition. Done as should be done!
A tasty pasta and good porosity which allows to absorb the seasonings well.
The Rubatà with Taggiasca Olives are the meeting of Ligurian and Piedmontese tradition, where the fragrance of Rubatà is combined with the unique flavor of Taggiasca olives
Cucunci are the fruits of the caper (which instead is the still closed bud of the plant). They have a pleasant aromatic hint, similar to capers: for this reason they are perfect to eat raw in salads (after having desalted them for at least 12 hours in water) or chopped as a condiment.
Sea urchin eggs are perfect for seasoning first courses and to use in the creation of unique and original finger foods to be served among your fish appetizers.
Authentic Carnaroli rice, dried at low temperature. The rice fields of the San Massimo reserve in the Ticino Park are irrigated with pure spring water, rich in natural organic substances that improve the characteristic qualities of Carnaroli, cultivated in purity.
Rich dish for good forks. A game specialty with a full and distinctive flavor. Firm meat responds firmly to the bite to give you a mouthful full of intensity.
Dado Camoscio, the Swiss broth preparation with 13% beef extract!Quick and practical for a high quality broth, but not only ... your new ally in the kitchen to flavor every recipe (roasts, stews and even sauces).12 Swiss stock cubes (10 g each)
One of the most popular Ligurian pasta outside our borders, are prepared with flour and water and are formed by the prince pull over to pesto.
Genoese pesto that prepare in their homes! The traditional recipe, one that can be enjoyed in homes and in the best restaurants in Genoa.