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...
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.
This is the jewel in the crown, the wine that got us known and continues to be the image of the company. A direct thread can be traced back to its variety, the Turbiana, our native vine. Intended to be consumed as a vintage, it expresses the best of itself many years after bottling. When young, it is fresh, linear and furnished with great sophistication...
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...
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.
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...
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.
From PanPiuma's experience the bread dedicated to the youngest is born PanPiumino. A great revolution dedicated to our children. It's organic! All its ingredients beyond being natural and carefully selected are certified! It only has 50Kcal per slice! Smaller slice and softer, easy to hold and bite. 9% of durum wheat semolina, which gives taste and...
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.
Friulan salami produced by hand-cutting the meat with the knife tip. It exclusively uses the meat of the rib, and it is processed just after the slaughtering, it is then blended with selected spices. The key difference of this product from others is that the meat is hand cut in small pieces. The salami is stored for 3 days in drying cellars and then 2...
Sausage produced with meat of Italian pigs processed just after slaughtering. The parts used are ossocollo (pork neck), shoulder and belly these are blended with a selection of spices. The product is hand tied and dryed for 12 hours in our cellars. The result is a product of medium grain with uniform color: sweet and delicate taste with scents wine aroma.
Durum wheat semolina, typical of Southern Italian bread, gives to the PanPiuma a sunny, typical and intense taste, for lovers of tasty and soft products. Slightly amber color that is synonymous of high quality raw goods, semolina indeed gives a color and a structure to the bread slice very typical and easily recognizable.
All Etna flavour in a 190-gram pot. 65 % Shelled pistachio processed with the addition of salt, pepper, extravergin olive oil. Ideal to prepare bruschette and as condiment of meat-based second courses, it naturally goes well together with pasta, preferably seasoned after cooking with a sprinkling of pistachio grain.
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,...
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.
Soft cream based on Sicilian pistachio, handcrafted according to techniques derived from pastry. Excellent as well as to be spread on a slice of bread, even to stuff sweets of all kinds.
Organic. The Pasta that respects man and environment. A line of organic pasta, traditional, bronze drawn, produced with ancient grains like ‘Senatore Cappelli’ and KAMUT®, cultivated according to the principles of organic farming to sutisfy those who are dedicated to the value of nature. Very natural tastes and the tricolor pasta with tomato and spinach...
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.
Straw yellow with greenish reflections. Resolute bouquet of white flowers with hints of green apple. Fine and persistent perlage that enhances the fragrant taste, fruity and pleasantly aromatic. Excellent as an aperitif or with starters, pastas with fish and fresh cheeses. To be served at a temperature of 10° C.