Traditional Ricciarelli of Siena with Almonds made according to the ancient Sienese traditions. In '400 the Florentine priest Arlotto Mainardi, better known as Piovano Arlotto, listing the "talents" of some Italian cities wrote: "in Milan you can make many haberdasheries and armadours, and in Florence the good drapes, in Bologna the sausages, and in Siena...
Tuscany Cantuccini with Chocolate Drops made according to the ancient Sienese traditions. From the second half of the 1500s, present on the table of the doctors' court. They have their roots in the 16th century and the name seems to derive from "canto", part of a whole or from "cantellus", in Latin "piece or slice of bread", a salted biscuit consumed by...
Traditional Tuscany Cantuccini with Almonds made according to the ancient Sienese traditions. From the second half of the 1500s, present on the table of the doctors' court. They have their roots in the 16th century and the name seems to derive from "canto", part of a whole or from "cantellus", in Latin "piece or slice of bread", a salted biscuit consumed...
A dry red wine produced from the Merlot grape, which has been carefully cultivated in the beautiful hills surrounding Veneto. This wine has an intense ruby red color, is well balanced and has a rounded palate. The perfect accompaniment to starters, roasted meats and casserole dishes.
Traditional Tuscany Cantuccini with Almonds made according to the ancient Sienese traditions. From the second half of the 1500s, present on the table of the doctors' court. They have their roots in the 16th century and the name seems to derive from "canto", part of a whole or from "cantellus", in Latin "piece or slice of bread", a salted biscuit consumed...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
Deep, near-opaque ruby red, which gives the wine its name–deep night. Intriguing scents of dark berryfruit, wild roses, spices and rhubarb. Full-bodied, beautifully balanced, and well-rounded, with delicious notes of blueberry preserves and wild blackberry.
The Marilungo premium production consists of 32 different shapes of Pasta divided into long shapes, short shapes, specialties and organic egg pasta. We make Pasta with durum wheat and fresh pasteurized eggs without any water. Pasta Marilungo is prepared with the finest grains grown in Marche, Umbria and Tuscany.
An elegant Soave made from hand-harvested grapes grown in the Soave denomination’s Classic zone, which embraces the venerable medieval town of Soave and Monteforte d’Alpone. This elegant Soave Classico is made from hand-harvested, gently-pressed grapes.
Made from hand-harvested grapes and aged in oak barrels for a minimum of 12 months, this wine is a brilliant ruby red, with intense flavors of wild berries and black cherries, well balanced, with good structure and elegant tannins. Ideal with red meats, game and cheeses.
When the cocoa fruit and Stevia first met, they knew they were made for each other. Ciocolight is a perfect combination between highest variety of Criollo and delicious flavours of Stevia extract. Stevia is a small plant that grows in the rainforests of South America and is several hundred times sweeter than sugar, making the chocolate more aromatic and...
Traditional Tuscany Cavallucci made according to the ancient Sienese traditions. In the 1600s they were bought at the horses' post stations. Cookies of flour, honey and sugar, with a shape similar to a crushed apricot. Having a long conservation, they were excellent as travel and refreshment biscuits.
Traditional Ricciarelli of Siena with Almonds made according to the ancient Sienese traditions. In '400 the Florentine priest Arlotto Mainardi, better known as Piovano Arlotto, listing the "talents" of some Italian cities wrote: "in Milan you can make many haberdasheries and armadours, and in Florence the good drapes, in Bologna the sausages, and in Siena...
Tuscany Cantuccini with Chocolate Drops made according to the ancient Sienese traditions. From the second half of the 1500s, present on the table of the doctors' court. They have their roots in the 16th century and the name seems to derive from "canto", part of a whole or from "cantellus", in Latin "piece or slice of bread", a salted biscuit consumed by...
56-hour crafsmanship and no addition of preservatives. The award-winning dessert, in the Christmas or Easter types, born out of a revisitation of the traditional panettone, combine preparing and cooking techniques with the unmatched savour of 200-gram pistachio cream (30%), which makes its filling, from the chocolate glaze to pistachio and grain which...
The Mediterranean flavors at the table. From Italy we caught the scent of the sea mixing it with that of the earth to get a range with fragrant and unique tastes as well as special shapes. The innovative process retains all the natural flavors of the pasta, bronze drawn, which releases its rich taste from the very first glimpse.
The elite line of the spreadable creams, available in excellence food resale, is prepared by combining pistachio (40%, while in the Golosa the percentage is 30%) with sugar, milk and vegetable oil, in a unique persistence of savour and taste. A true delicacy for every palate.
This drink is renowned for its unmistakable flavor of freshly-picked wild strawberries. The “Spago” version reminds the countryside tradition. Spago.
In the gentle hills that face the east bank of Lake Garda, the grapes Corvina, Rondinella and Molinara grow that are used to produce Bardolino. The wine is ruby red in color, displays an aroma of ripe red fruits, and has a soft, lingering finish. A true all rounder to be enjoyed throughout the meal.
Flour with both high strength and absorbent capability of both liquid and fats and able to manage the addition of other ingredients to the dough (e.g. chocolate, honey, raisin, etc.). Long lasting on long leavening, it allows the creation of a resistant and strong dough that has a notable development during the cooking phase. Perfect for Pandoro,...
We have designed the Aarke water bottle to be as sleek and iconic as possible. The steel cap is aligned with the bottle neck, the shape resembles any classic bottle.