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.
A tasty pasta and good porosity which allows to absorb the seasonings well.
Duck leg already cooked and ready. Crispy skin and firm meat, flavored with selected herbs and spices. You can serve a dish as a real restaurant, with the convenience of home.
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.
The N ° 1 brand for dried meat.
Extra virgin olive oil of superior category obtained from taggiasca olives. Gentle perfume and sweet taste. Nice bottle, for a welcome gift.
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
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.
Sulmona's red garlic is an Italian excellence, a true wonder of the land that expresses all the authenticity of the Abruzzo region. This red garlic has a strong flavor and an inimitable spicy scent. Perfect for any recipe, to give the right twist with spicy hints that I light up the dish.
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.
Genoese pesto that prepare in their homes! The traditional recipe, one that can be enjoyed in homes and in the best restaurants in Genoa.
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.
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.