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Ventresca is one of the finest parts of tuna. One of them is very rare, freshly made from Mediterranean red tuna. To be tasted in purity.
Bottarga craft delicate flavor result of a special process. To be eaten sliced, seasoned with extra virgin olive oil or grated over pasta, it brings the flavor of the sea to the table.
Genoese pesto that prepare in their homes! The traditional recipe, one that can be enjoyed in homes and in the best restaurants in Genoa.
Only strawberry and just a little sugar to make it perfect. Freshly picked mountain berries and immediately blended and bottled to guarantee true freshness. With every sip you will be transported to the green Occitan valleys, where these wonderful strawberries grow. Perfect for any moment of the day, even for your aperitif in combination with fun bubbles.
There 'Nduja of Spilinga Born from the sun of Calabria and the best peasant traditions, one of the products that best represent this land.
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.
Capers, black olives and wild fennel for a rustic and wild sauce.
Garlic prized for its strong aroma and the characteristic spiciness given by the high content of active ingredients. Sulmona's red garlic is also rich in essential oils that make it a healthy ingredient and for this reason it is even used in herbal medicine for body care.br />MEDIUM SIZE BRAID (4/5 cm) - 54 HEADS
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.
A tasty pasta and good porosity which allows to absorb the seasonings well.
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.