16 other products in the same category:
The Bunet is a spoon dessert typical of the Piedmontese tradition and of ancient history; This pudding, made from milk, cocoa and amaretti, is a dessert ready to serve on the table and can be garnished as desired with whipped cream, strawberries or peaches.
An extraordinary experience that will amaze gourmets with a unique and persistent taste.
Borzillo is a spreadable salami made with wild boar meat and pork fat, naturally flavored with hot pepper and a mixture of wild herbs. Finally the dough is embellished with local sweet pepper. It is the perfect salami to create rustic bruschettoni but also to season pasta and create very original risotto.
The Zucchini and Basil Cream has a fresh and pleasantly aromatic flavor. Very fragrant, you immediately feel that only the best seasonal raw materials from small selected producers have been used. In La Cucina di Pina everything is handcrafted to guarantee the quality of a homemade meal.
A stylish case that contains precious slices of the mythical "Pata Negra de Bellota" hand-cut.
Genoese pesto that prepare in their homes! The traditional recipe, one that can be enjoyed in homes and in the best restaurants in Genoa.
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.
Sulmona's red garlic is a very particular ingredient, an all-Italian specialty with unique characteristics. A food so rich in nutritional qualities and organoleptic properties, with a higher concentration of essential oils and active ingredients. The flavor is strong with spicy notes that make red garlic a formidable seasoning.MEDIUM SIZE BRAID (4/5 cm) - 27 HEADS
A selection of the typical cuts used for the classic boiled meat: scoop, tail, muscle deriving from Piedmontese cattle, certified by the COALVI Consortium. The peculiarity of this exclusive dish is to be able to bring out the true flavor of the meat of these boiled cuts with a cooking that does not disperse the organoleptic properties in water.
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.
Mariola di Salame takes its name from the use of natural pork casing (“mariola”) to stuff it. One of the finest salamis, which thanks to the use of natural casing allows a high seasoning together with a selection of superior quality meats: trimming of Culatello with coppa and shoulder.