16 other products in the same category:
Anchovies of the Mediterranean (FAO areas 37.1.3 - 37.2.2) worked at best by the fishermen themselves. These anchovies are prepared according to artisanal and traditional methods (cleaned, salted and then put in oil) to preserve the extraordinary quality of their meat intact. Anchovies to be presented whole, if you want to use them for a sauce add them only at the end of cooking so as not to melt them.
The simplicity of the cod enhanced by the experience in processing, combined with olive oil, ideal to consume it with any type of vegetable or to enrich salads.
The mother-in-law languages with Parmigiano Reggiano are the maximum expression of the fragrance that meets the taste of Parmigiano Reggiano, ideal to accompany appetizers but also to be consumed alone.
Cubes of Iberian ham, with which you can free your imagination. They are excellent to serve as a delicious appetizer with cheese (which are good drowned in the creamy paste of a baked Camembert!) Or to enrich tortillas and savory pies.
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
A sweet pastries Genoese tradition. Done as should be done!
Capers, black olives and wild fennel for a rustic and wild sauce.
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.
Tuscan crostino is a specialty of Tuscan cuisine, based on natural and genuine ingredients. A tasty pâté for starters to put on toast or toasted bread.
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.
Delicious as an aperitif ... very similar in form to a Sardinian ...