The Nebrodi Black Pig is an autochthonous Sicilian breed that has always been devoted to free range breeding, as well as a Slow Food Presidium, with autonomous feeding without almost never the need for food integration by the farmer. Until a few years ago it was a species in gradual decline in favor of more common pigs, easier to breed and endowed with an higher quantitative yield, but today, however, breeders, producers and processors of Nero dei Nebrodi are increasing. The Prosciutto di Suino Nero dei Nebrodi (Black Nebrodi Pork Ham) in the photo is an excellent example of traditional pork butchery product, made by Ponte due Archi, a very high quality product with an intense flavour and particularly enveloping fat and delicate taste.

The olive trees, besides being an authentic natural show for the eyes, give us one of the fruits that can’t miss when we talk about the fundamentals of Italian gastronomy. Olives are indeed cultivated and produced in many different area of the nation, at different climatic, geological and technical conditions, since then it derives a strong differentiation between the different producers, both concerning the area and the specie. And Calabria Scerra knows that well, a company that, due to its origin, could not but give a certain amount of space among its specialties. Indeed, Calabria, is a region plenty of olives, thanks to a unique variety of species that overcomes the 15 different kinds, so it is centuries that many different specialized producers have been realizing Calabria olives of any type: natural, seasoned, brine, Pitted olives at Paesanella - Calabria Scerra and so on.

Calabria, among the Italian regions overlooking the sea, is maybe the one whose gastronomic culture is most bonded to its hinterland. Decise, strong tastes among which the ‘nduja stands out, typical Calabria speciality par excellence that finds its zenith of nativity in the 'Nduja of black calabrian pig - Consorzio Nero di Calabria, produced by the Consorzio Nero di Calabria, a well known reality among the food excellence. There are united many small producers that breed free range and transform this particular local pig species, closely related with the Iberian Patanegra, endowed with extraordinary tasting and organoleptic properties. The fine meat of this pork variety gives softness both to the taste and the consistency, besides containing omega 3 and omega 6 polyunsaturates that notoriously give benefits to health. Species and red hot chili pepper are perfectly balanced, so that they add a pleasant hot note exiting the natural black pork taste without covering it.

FEUDI SAN MARZANO Primitivo di Manduria Sessantanni was born with the aim to reinterpret an Apulian wine aligned to the tradition, bringing back in the market the original tastes of its native land, of the first bottles that were produced here, in San Marzano, in the province of Taranto. Since then it started a long series of awards (among which the three glasses Gambero Rosso) and appreciations both concerning the quality of the wine in the bottle and the company production philosophy. When you pour the primitivo di Manduria in the glass you can immediately perceive its out of the ordinary intensity, a color that remains on dark tones, at the nose stands out dark berry fruits, species and an alcoholic note. At the palate it is very soft, almost fortified with honey and barrique notes. Recommended ad an after meal meditation wine too.

The hand made pasta is still nowadays, despite the new technologies, an irreplaceable add value. Tradizioni Padane knows that well, a company where all of its Handmade small Tortelli with pumpkin filling - Tradizioni Padane are spread and filled by hand. These process are the result of many years of knowledge, practice and experience, influenced by the local cultural background too, all of them are factor that are able to achieve result that can’t be repeated in any other way. The result are hand made ravioli endowed with compact and fragrant dough, that encloses a stuffing where the sweetness of the pumpkin, that sometimes is different to dose, is well balanced by amaretti, species, mostarda and cheese.

In Calvisano, in the province of Brescia, rises the biggest sturgeons reservation of the world, an habitat where species that otherwise would be extinguished in this area are preserved. Here Calvisius Caviar produces its fine sturgeon caviar, a delicacy that has millenarian historical roots, following a company philosophy that applying as morals quality, craftsmanship and sustainability. Indedd, in the Calvisius breedings sturgeons natural growth rhythms are respected, inserting every different specie in an habitat as similar as possible to its natural one. This is one of the secrets of the different kinds of caviar strong personal characterization, which due to the breeding methods and the Malassol technique (that is to say low content of salt), exalting the differences and its true own flavour. The waiting to obtain a true Calvisius sturgeon caviar can vary from 7 (Ars Italica Calvisius Da Vinci - Calvisius Caviar) up to 20 (Calvisius Beluga - Calvisius Caviar) years, a product endowed with a unique history and taste to accompany special occasions.

From the moment that the season is coming up, it time for us to open the fresh truffle sale. Tartufi Dominici is a company specialized in the cultivation od truffles placed in the middle of the Umbria country, where the same species of plants and truffle species that you find in the near woods are grown. The ensemble of many factors (height, water availability, ground etc), gives as a result a work where man try to reproduce what nature has always been doing: giving us that unique delicacy called truffle. Fresh Uncinato Truffle - Dominici Truffles is the Ideal for risotto, tagliatelle, eggs and other traditional recipes.

During the week end, many times it happens to taste new wines, some of these leave a sign in the senses and mind of the people who taste them, and this is our case as it concerns Grano delle Formiche IGT rosso - Podere Spazzavento. Produced and bottled by the wine cellar Podere Spazzavento, a Tuscan agricultural company dedicated to the production of organic wines both typical as the Chianti Superiore DOCG, the Chianti Riserva DOCG and other more personal character wines as the IGT red wine mentioned before. Grano delle Formiche has been rewarded ad one of the best five red Tuscan IGT wines during the IX edition of the Tuscan wines selection. Produced with 70% San Giovese and 30% Colorino, the prevailing aromas are red fruits, while at the palate the twelve months in barrique stands out, making the tannin pleasant and velvety, with species and tertiary notes as vanilla and cocoa, mid body and great resistance. It is also possible to order it from our shop through the vivino platform.