Tradition - The largest boutique for Italian quality food

Presentazione tradition

Prodotti collegati a tradition

André Delorme - Methode Traditionnelle Blanc De Blancs

André Delorme Methode Traditionnelle Blanc De Blancs - n.v.

18.04 €

Bonnaire - l'Esprit du Temps Tradition Champagne

Bonnaire l'Esprit du Temps Tradition Champagne - n.v.

59.54 €

Breton & Fils - Tradition Extra Brut Champagne

Breton & Fils Tradition Extra Brut Champagne - n.v.

54.24 €

Breton & Fils - Tradition Extra Brut Champagne Magnum

Breton & Fils Tradition Extra Brut Champagne Magnum - n.v.

86.00 €

Château D'arlay - Blanc Tradition Côtes Du Jura

Château D'arlay Blanc Tradition Côtes Du Jura - 2022

62.76 €

Christian Tschida - Non-Tradition

Christian Tschida Non-Tradition - 2023

105.96 €

Christian Tschida - Non-Tradition Magum

Christian Tschida Non-Tradition Magum - 2023

171.00 €

Clos Saint Michel Olivier et Franck Mousset Châteauneuf-du-Pape Tradition

Clos Saint Michel Olivier et Franck Mousset Châteauneuf-du-Pape Tradition 2020

58.08 €

Cruse Wine - Cruse Tradition

Cruse Wine Cruse Tradition - n.v.

87.00 €

Cruse Wine - Valdinguie Traditional Method (demo Series)

Cruse Wine Valdinguie Traditional Method (demo Series) - 2019

78.92 €

Delavenne Père & Fils - Brut Tradition Grand Cru Champagne

Delavenne Père & Fils Brut Tradition Grand Cru Champagne - n.v.

48.98 €

Denis Bovière - Tradition Brut Champagne Grand Cru 'Verzenay'

Denis Bovière Tradition Brut Champagne Grand Cru 'Verzenay' - n.v.

46.06 €

Domaine Achard - Clairette De Die Tradition Bio

Domaine Achard Clairette De Die Tradition Bio - n.v

25.14 €

Domaine Font de Michelle - Gonnet Père & Fils - Cuvee Tradition Chateauneuf-du-pape Blanc

Dourdon Vieillard - Tradition Brut Champagne - Demi

Dourdon Vieillard Tradition Brut Champagne - Demi - n.v.

29.02 €

G Boutillez Vignon - Champagne Tradition Brut Ternaire

G Boutillez Vignon Champagne Tradition Brut Ternaire - n.v.

39.00 €

Gonet-Médeville - Tradition Brut Champagne Premier Cru Jeroboam

Gonet-Médeville Tradition Brut Champagne Premier Cru Jeroboam - n.v.

290.00 €

Gonet-Médeville - Tradition Brut Champagne Premier Cru Magnum

Gonet-Médeville Tradition Brut Champagne Premier Cru Magnum - n.v.

121.00 €

Guinot - Select Blanc Methode Traditionelle

Guinot Select Blanc Methode Traditionelle - n.v.

15.24 €

J.M. Gobillard & Fils - Tradition Brut Champagne

J.M. Gobillard & Fils Tradition Brut Champagne

55.46 €

J.M. Gobillard & Fils - Tradition Brut Champagne Demi

J.M. Gobillard & Fils Tradition Brut Champagne Demi - n.v.

30.80 €

Jules Bertier - Premiere Cuvée Méthode Traditionnelle

Jules Bertier Premiere Cuvée Méthode Traditionnelle - n.v.

18.98 €

Künstler - Spätburgunder Tradition

Künstler Spätburgunder Tradition - 2021

40.18 €

Laherte Freres - Ultradition Blanc de Blancs Brut Champagne

Out of stock

Laherte Freres - Ultradition Extra-Brut Champagne

Out of stock

Laherte Freres Champagne Ultradition Extra Brut

Out of stock

Landron - Atmosphères Brut (Méthod Traditionnelle)

Landron Atmosphères Brut (Méthod Traditionnelle) - n.v.

41.04 €

Larnaudie Hirault - Brut Tradition Les 3 Puys Cassa Legno Jeroboam

Larnaudie Hirault Brut Tradition Les 3 Puys Cassa Legno Jeroboam - n.v.

221.00 €

Le Domaine Saget - Cremant De Loire Brut Murano Methode Traditionnelle

Le Domaine Saget Cremant De Loire Brut Murano Methode Traditionnelle - n.v.

25.98 €

Leclerc Mondet - Brut Tradition Champagne

Leclerc Mondet Brut Tradition Champagne - 2020

48.22 €

Leclerc Mondet - Brut Tradition Champagne Magnum

Leclerc Mondet Brut Tradition Champagne Magnum - n.v.

114.00 €

Louis Loron Cremant de Bourgogne Tradition

Louis Loron Cremant de Bourgogne Tradition NV

21.12 €

Michel Arnould & Fils - Tradition Brut Champagne Grand Cru 'Verzenay'

Raumland - Tradition Brut

Raumland Tradition Brut - n.v.

52.67 €

Stéphane Breton - Tradition Brut Champagne

Stéphane Breton Tradition Brut Champagne - n.v.

41.96 €

Stéphane Breton - Tradition Brut Champagne Magnum

Stéphane Breton Tradition Brut Champagne Magnum - n.v.

92.58 €

Vignoble Brisebarre - Vouvray Methode Traditionnelle

Vignoble Brisebarre Vouvray Methode Traditionnelle - 2020

21.76 €

Wunsch Et Mann - Crémant d'Alsace Brut Tradition

Wunsch Et Mann Crémant d'Alsace Brut Tradition - 2022

21.00 €

Domaine De La Rouviere - Methode Traditionnelle Rosè Mediterraneé

Out of stock

Alain Mercier - Louis Hurtebisse Brut Tradition Champagne

Out of stock

Alain Suisse - Brut Tradition Champagne

Out of stock

Barbier Louvet - Tradition Brut Champagne Premier Cru

Out of stock

Benoit Beaufort - Tradition Brut Champagne Grand Cru Ambonnay

Out of stock

Bistrot Chic - Brut Methode Traditionnelle

Out of stock

Bonnaire - Tradition Brut Champagne

Out of stock

Brut Dargent - Blanc De Blancs Methode Traditionnelle

Out of stock

Brut Dargent - Extra Brut Methode Traditionnelle

Out of stock

Brut Dargent - Rosè Methode Traditionnelle

Out of stock

Brut Dargent - Rosè Methode Traditionnelle Magnum

Out of stock

Castelnau - Rosé Tradition

Out of stock

Claude Beaufort - Tradition Brut Champagne Grand Cru

Out of stock

Claude Beaufort - Tradition Brut Champagne Grand Cru Magnum

Out of stock

Claude Beaufort - Tradition Brut Champagne Grand Cru 'Ambonnay'

Out of stock

Denis Bovière - Tradition Brut Champagne Grand Cru \'Verzenay\' Magnum

Out of stock

Domaine Belluard - Ayse Brut Les Perles Du Mont Blanc Methode Traditionnelle

Out of stock

Domaine Delmas - Cuvée Tradition Blanquette de Limoux Brut

Out of stock

Domaine Font Du Vent - Cuvée Tradition Châteauneuf-du-Pape

Out of stock

Domaine François et Julien Pinon - Vouvray Tradition

Out of stock

Dourdon Vieillard - Tradition Brut Champagne

Out of stock

Fernand Engel - Tradition Pinot Noir

Out of stock

Fernand Hutasse & Fils - Tradition Brut Champagne

François Chidaine - Montlouis -sur-Loire Methode Tradition Brut

Out of stock

Fromentin Leclapart - Champagne Extra Brut Tradition Grand Cru

Out of stock

Fromentin Leclapart - Tradition Brut Champagne Grand Cru Bouzy

Out of stock

G Boutillez Vignon - Tradition Brut Champagne Premier Cru

Out of stock

Gatinois - Brut Tradition Champagne Grand Cru Aÿ

Out of stock

Guy Mea - Brut Tradition Champagne Premier Cru

Out of stock

Hubert Paulet - Tradition Brut Premier Cru

Out of stock

Hubert Paulet - Tradition Extra Brut Champagne Premier Cru

Out of stock

J. Charpentier - Tradition Brut Champagne

Out of stock

J.M. Gobillard & Fils - Tradition Demi-Sec Champagne

Out of stock

Jacques Busin - Tradition Brut Champagne Grand Cru Verzenay Astucciato

Out of stock

Jacques Busin - Tradition Brut Champagne Grand Cru Verzenay Magnum 1,5 lt.

Out of stock

Jacques Busin - Tradition Brut Champagne Grand Cru 'Verzenay'

Out of stock

Jacques Busin - Tradition Brut Champagne Grand Cru 'Verzenay' N.V.

Out of stock

Jacques Busin - Tradition Brut Champagne Grand Cru 'Verzenay' N.V.

Out of stock

Jacques Busin - Tradition Brut Champagne Grand Cru 'Verzenay' N.V. Magnum

Out of stock

Juget Brunet - La Tradition Brut Champagne Grand Cru

Out of stock

Juget Brunet - La Tradition Brut Champagne Grand Cru Magnum

Out of stock

La Haye Fouassiere - Atmosphères Méthode Traditionneller

Out of stock

La Maison du Vigneron - Brut Dargent Blanc de Blancs Methode traditionnelle

Out of stock

La Maison du Vigneron - Brut Dargent Rosè Methode traditionnelle

Out of stock

La Maison du Vigneron - Brut Dargent Rosè Methode Traditionnelle Magnum 1,5 lt.

Out of stock

La Maison du Vigneron - Extra Brut Methode Traditionnelle

Out of stock

Laherte Freres - Ultradition Brut Champagne

Laherte Freres - Ultradition Rosé Champagne

Out of stock

Laherte Freres Champagne Ultradition Extra Brut Magnum

Out of stock

Le Domaine Saget - Rose Touraine Brut Reserve Arnaud Laurent Methode traditionnelle

Out of stock

Lhuillier - Brut Tradition Champagne Terres Blanches

Out of stock

Liebart-Tournant - Tradition Extra Brut Champagne

Out of stock

Lucien Roguet - No.1 Tradition Champagne Grand Cru

Out of stock

Marc Brédif - Heritage Crémant de Loire Brut Tradition

Out of stock

Marc Brédif - Tradition Brut

Out of stock

Marc Brédif - Tradition Brut Magnum

Out of stock

Michel Arnould & Fils - Tradition Brut Champagne Grand Cru 'Verzenay'

Out of stock

Michel Marcoult - Champagne Brut Tradition

Out of stock

Mouzon Leroux - l'Atavique Tradition Champagne Grand Cru Verzy

Out of stock

Nicolas Feuillatte - Champagne Brut Tradition

Out of stock

Pierre Brigandat & Fils - Tradition Brut Champagne

Out of stock

Pierre Deville - Champagne Tradition Grand Cru Brut

Out of stock

Robert Weil - Riesling Tradition

Out of stock

Weingut Pflüger - Pfalz Pinot Noir Tradition

Out of stock

Weingut Pflüger - Pfalz Pinot Noir Tradition Magnum

Out of stock

G. Miclo Distillerie - Gin Traditionnel

G. Miclo Distillerie Gin Traditionnel - n.v.

48.94 €

G. Miclo Distillerie - Gin Traditionnel 20cl.

G. Miclo Distillerie Gin Traditionnel 20cl. - n.v.

18.04 €

New Grove - Rum 10 Yo Old Tradition Rum

New Grove Rum 10 Yo Old Tradition Rum -

67.00 €

Torunskier Wodki - Sliwowika Traditional Plum Vodka Astucciato

Torunskier Wodki Sliwowika Traditional Plum Vodka Astucciato - 0.7l

35.54 €

Traditional Mostarda - Andrini

Mostarda tradizionale tipo cremona 500 gr.

12.74 €

24 small tables of traditional Modica chocolate with citrus zest and wild herbs from Sicily

Out of stock

8 small tablets of traditional Modica chocolate with Ciaculli late mandarin zest and wild fennel

Out of stock

8 small tablets of traditional Modica chocolate with Interdonato lemon and Lesser calamint

Out of stock

8 small tablets of traditional Modica chocolate with Sicilian Red Orange and marjoram

Out of stock

COLOMBA CLASSICAL INCARTATAA - G. Cova & C

Out of stock

Panettone Traditional hand-crafted - Fiasconaro

Out of stock

Panettone Traditional- Pasticceria Aliverti

Out of stock

Panettone Tradizionale with chocolate - Hand Wrapped - Fiasconaro

Out of stock

Panettone Tradizionale with hazelnuts - hand wrapped - Fiasconaro

Out of stock

Tortionata di Lodi (almond cake)

Out of stock

Traditional Colomba - Flamigni

Out of stock

Traditional Pandoro - Tre Marie

Out of stock

Traditional Panettone - Albertengo

Out of stock

Traditional Tarallini - Terra dei Sapori

Out of stock

Tre Marie - Colomba Classica

Out of stock

Calvisius Tradition Royal

Out of stock

Colatura di Alici di Cetara (Traditional Anchovy Sauce) - Delfino

Out of stock

Bresaola della Valtellina Panzieri a metà

Bresaola Chiavennasca Panzieri a metà - 1,5 Kg.

61.94 €

Buckwheat flour Principato di Lucedio

Out of stock

Conserve SoloSole - Ragù dei Carne di Suino Nero dei Nebrodi

Out of stock

Gli Speziali - Mix Traditional

Out of stock

Lardo d'Arnad DOP - Valle d’Aosta Lard d’Arnad DOP

Lardo D' Arnad d.o.p. 1.2 Kg circa

29.50 €

Musetto - Salumificio Lovison

Musetto - 500 gr.

9.84 €

Salumificio Santoro - Soppressata Dolce

Salumificio Santoro Soppressata Dolce - 400g

11.40 €

Capocollo di suino nero (black pig) of calabria

Out of stock

Pancetta della Tradizione - Minimum maturing 10 months

Out of stock

Raw ham from the Calabrian Black Pork (Suino Nero di Calabria)

Out of stock

Traditional Culatello (refined ham)

Out of stock

Blanc Foussy - Vouvray Methode Traditionnelle Brut

Out of stock

Blanc Foussy - Vouvray Methode Traditionnelle Brut Cuvée Ronsard

Out of stock

CORTE RINIERI - Chianti Classico D.O.C.G. Riserva - Tenuta Orsumella

Corte Rinieri, Chianti Classico DOCG Riserva - 2013 - Pallet 120 Bottles

13.97 € a bottle 2095.84 €

Other vintages

Cruise Wine Co. - Cruise Tradition n.v.

Cruise Wine Co. Cruise Tradition - n.v.

138.75 €

Cruse Wine - Cruse Tradition Rose

Cruse Wine Cruse Tradition Rose - N.v.

99.32 €

Delorme - Rosé Methode Traditionnelle

Delorme Rosé Methode Traditionnelle - N.v.

17.21 €

Domaine Arretxea - Irouleguy Rouge Tradition

Domaine Arretxea Irouleguy Rouge Tradition - 2021

34.39 €

Domaine Marcel Freyburger - Cremant Blanc Brut Tradition Bio n.v.

Domaine Marcel Freyburger Cremant Blanc Brut Tradition Bio - n.v.

37.50 €

Egly-ouriet - Brut Tradition Champagne Grand Cru Ambonnay

Fernand Thill - Brut Tradition Champagne Grand Cru 'verzy

Fernand Thill Brut Tradition Champagne Grand Cru 'verzy - N.v.

66.10 €

Gaston Chiquet - Tradition Brut Champagne 1er Cru N.v.

Gaston Chiquet Tradition Brut Champagne 1er Cru - N.v.

58.28 €

Gustave Goussard - Tradition Brut Champagne

Gustave Goussard Tradition Brut Champagne - N.v.

46.25 €

Ingrid Groiss - Sauberg Tradition Grüner Veltliner

Ingrid Groiss Sauberg Tradition Grüner Veltliner - 2021

42.48 €

Other vintages

M. Hostomme & Fils - Tradition Champagne Grand Cru Chouilly

M. Hostomme & Fils Tradition Champagne Grand Cru Chouilly - N.v.

48.34 €

Paul Gadenne - Le Diamant Alpin Méthode traditionelle

Paul Gadenne Le Diamant Alpin Méthode traditionelle - n.d.

30.50 €

Terlan (Terlano) - Tradition Pinot Grigio

Terlan (Terlano) Tradition Pinot Grigio - 2025

20.40 €

Terlan (terlano) - Tradition St. Magdalener

Terlan (terlano) Tradition St. Magdalener - 2024

18.42 €

Anselmet - Tradition Pinot Noir

Out of stock

Brut Dargent - Extra Brut Methode Traditionnelle

Out of stock

Domaine De La Rouviere - Methode Traditionnelle Rosè Mediterraneé

Out of stock

Laherte Freres - Ultradition Extra-Brut Champagne Magnum

Out of stock

Louis Loron - Crémant de Bourgogne Blanc Tradition

Out of stock

Paul Robin - Methode Traditionnelle Brut Blanc De Blancs

Out of stock

Paul Robin - Methode Traditionnelle Brut Blanc De Blancs Lt.

Out of stock

Paul Robin - Methode Traditionnelle Brut Rosè

Out of stock

Terlan (Terlano) Tradition St. Magdalener

Out of stock

Acetaia Giusti Modena traditional Balsamic vinegar DOP 5 Gold Medals

Balsamic Vinegar 5 Medaglie d'Oro Banda Rossa Champagnotta with case 250 ml.

71.35 €

Acetaia Giusti “Traditional balsamic vinegar - Aceto Balsamico Tradizionale” di Modena DOP Extravecchio

"Aceto Balsamico Tradizionale Extravecchio di Modena DOP(""Real"" traditional balsamic vinegar - 25 years and older) - ml 100"

139.94 €

TRADITIONAL BALSAMIC VINEGAR OF MODENA PDO - 25 years - EXTRAVECCHIO - Don Giovanni Acetaia Leonardi

Aceto Balsamico Tradizionale di Modena DOP 25 Anni Extravecchio - 100ml

104.00 €

Balsamic vinegar - Aceto Balsamico Tradizionale di Modena BALSAMO DIVINO

Out of stock

TRADITIONAL BALSAMIC VINEGAR OF MODENA PDO - 12 AFFINATO - Don Giovanni Acetaia Leonardi

Out of stock

Orecchiette Whole Wheat De Carolis

Out of stock

Trofie - Ligurian Trofie - Arconatura

Out of stock

Trofie De Carolis

Out of stock

Post inerenti tradition

The Dogajolo Toscano Rosso IGT - Carpineto by Carpineto winery has scored 89 Wine Spectator points , an important reward for an atypical Tuscan red wine which qualifies as a fresh and innovative proposal within a tradition of great vintage and aging wines with an excellent price/quality ratio. Fruity and winy aromas, sided by light vanilla notes provided by the refinement, which add the possibility of aging too, confirming the great job by Carpineto.

OIP
22/06/2020 15:40:46

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.

OIP
24/05/2020 12:10:40

It is difficult to define Colterenzio as a traditional winery, where usually the owner family runs and develops the production process following a more or less model making it their own job. But here we’re talking about the union of 300 families, for most of which viticulture isn’t their job, to which they dedicate their own passion, knowledge and time, to the service of what can be defined as an ambitious cooperative, with the aim of a sustainable production of Trentino wines able to transmit their own territory as it is in the case of Cora Pinot Bianco Colterenzio. Colterenzio (Schreckbichl) Cora Pinot Bianco is a straw yellow with greenish shades wine, the main aromas are fruity (green apple and citrus) and light herbaceous evolved from a part of refinement in barrel, a pleasant lightly bitter aftertaste leads to a persistent finale.

OIP
05/11/2019 08:40:30

The anellini cooked in the oven are one of the workhorse of the Sicilian culinary tradition, a typical tasty Sicilian pasta, great for the picnic and packed lunches too. During winter it is often protagonist of the family meals, in summer it becomes one of the must of the out of town lunch menù. They have the quality to keep good for many days as the best pasta al forno, usually seasoned with meatballs, ragù, aubergines, caciocavallo cheese and a sprinkling of parmigiano reggiano on the top for an impeccable crust. For a 100% Made in Sicily product we suggest you the Anellini - Pastificio Campo.

OIP
25/07/2019 08:54:31

With the hot summer season the desire of a fresh meal has become stronger and stronger, so than why not trying with a craft Mozzarella di Bufala Campana from Battipaglia - Caseificio Esposito? Fresh, healthy and tasty, directly from Battipaglia, the Mozzarella di Bufala Campana dop arrives every Monday and Thursday in order to guarantee the most possible freshness of the Italian Buffalo Mozzarella. Available in the different formats as the small bites, the aversana and even the braid, rigorously hand made with local fresh milk as a tradition of the high quality Battipaglia Mozzarella di Bufala.

OIP
08/07/2019 08:43:31

Pasta Mancini is prepared with raw materials, care and time of the best home made dough. Pastificio Agricolo Mancini indeed selects, cultivates and transforms the fittest varieties of wheat for a good and healthy 100% Italian pasta. Guaranteeing the total sincerity and transparency of the company there is the Good Agriculture Practices (GAP) certification, a disciplinary for an eco-compatible of the agricultural activities defined by the Ministry decree of April 19th 1999 as the “Enseble of the cultural methods that a diligent farmer would employ in the interested region”. In addition to traditional formats as spaghetti Mancini, bucatini Mancini, penne Mancini and many others, Mancini proposes more personal ones too as the Tuffoli Mancini, a typical Marche pasta (as the company location itself), mid dimensioned, versatile and perfect for the absorbent of the seasoning.

OIP
17/06/2019 12:07:33

Freshness, the right amount of acidity, delicate but well defined perfumes, this is the portrait of SPUMANTE GARDA ROSE’ “BESPOI” D.O.P. - Podere Dei Folli, Garda DOC rosé sparkling wine by Podere dei Folli. The last one is an organic agricultural company that is specialized in the production of Lake Garda gastronomic excellences, among which it’s impossible to forget wine. From the great tradition of rosé wines typical of the areas adjacent to Lake Garda, among which certainly the Chiaretto (which is produced by this winery too), starting from the local vine variety par excellence as the Groppello is born a lively organic rosé sparkling wine, as its copper color, almost tending to orange, with floral aromas, while at the palate it is quite dry, fresh favoring the drinkability without boring the palate.

OIP
22/05/2019 09:01:16

The Nobile di Montepulciano has many centuries of history behind, you mustn’t confuse it for the Montepulciano d’Abruzzo (Tuscans wouldn’t forgive you for that). It is a territory that, as the ancient letters testify, has an enological tradition dating back to the first centuries after Christ, a wine that has always had, and still nowadays preserve, a deeply local character, as the grapes of which is made up of (Sangiovese, Canaiolo Nero and Mammolo). Poderi Sanguineto I e II Rosso di Montepulciano is a direct, sincere wine, with spices and tertiary aromas, while at the palate it is dry, with an acidy that makes the tastes clean and a light tannin final sensation.

OIP
06/05/2019 13:37:20

Campisi Conserve is born in the province of Siracuse, precisely in Marzamemi, a territory where the bond between people and the sea has a total and millenary dimension. The company, funded in 1854, is just the natural continuation of an activity that was already part of the familiar everyday life, using the same raw materials and high quality fished fish through the generations. Among the products that stands out for their quality and bond with the territory there is Red Tuna Fillet in olive oil Antiche tonnare di Marzamemi, with a package reflecting perfectly the tradition linked to the original territory, which still nowadays continues to give the same genuineness ad tastes.

OIP
30/04/2019 09:26:34

Pastificio Menini is the last news in our catalogue, an expert producer of #ravioli Located in Valeggio, which is a very famous area for the stuffed pasta, it carries on the craft tradition of this product with many different specialties, from the typical tortellini di Valeggio, to the pumpkin ravioli and many others. The expert pasta makers of the company put all of them knowledges and cultural heritage in the product, especially in the entirely hand made ravioli lines, which is a very uncommon feature even among craft companies, among which it couldn't be missing the Typical Hand Made Tortellini di Valeggio with Meat Stuffing - Pastificio Menini.

OIP
01/04/2019 12:32:04

Moving the tastes of a traditional recipe to another dish reinterpreting them is a winning strategy. As it is for the risotto Acquerello - Carnaroli Rice with the aubergines parmigiana flavours, where the tomato sauce turns into confit Pachino cherry tomatoes, the aubergines are smoked and then cooked quickly in a pan with a little drizzle of evo oil. The fiordilatte mozzarella (or buffalo mozzarella if you prefer) is blended adding a little of milk becoming a cream used at the end to cream the risotto, while for the –basil a simple emulsion by blanching it, then in water and ice and finally blending it with evo oil and a little water.

OIP
28/03/2019 09:46:12

Today we’re in Sicily, here salted ricotta (grated as a seasoning and not to eat alone itself) is a serious matter, as the whole culinary art in the Region. The Caseificio Poma Gioacchino’s one is a product able to bring your recipes to the next level: a small craft cheese producer located in the hinterland of the Province of Trapani, where Gioacchino Poma, a true artisan of the Sicilian cheese making tradition, still realizes by hand all the production passages from manual milking to aging. The final result is a Mature salted sheep ricotta endowed with amazing aromatic and taste intensity, able at the same time to exalt the other ingredients, once you will have tried it you will always want a grated more.

OIP
18/03/2019 12:44:55

Pasta e patate is one of the most rooted recipes in the Italian gastronomic tradition: a popular origin dish, the ingredients are few, simple and poor, but the result is on the contrary rich in flavors and nourishing. It is fundamental cooking the pasta directly in the same pan with the potatoes (previuosly sliced into small pieces and cooked) in order to thicken the two starches. Nowadays a particularly successful reinterpretation is the adding of smoked provola, in this case the Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, adding a pleasant smoked note to the round and delicate taste of the traditional recipe.

OIP
04/03/2019 12:33:13

When we talk about Friuli on the enological side we enter a wide and high quality historical tradition. An extra reason to give value to the Ribolla Gialla, a typical Friulian wine that has carved out itself a relevance space within this panorama and now renowned among the regional specialties. Marco Felluga is a reference name as it concerns the Friulian wineries with a strong territory connotation, and we confirm it goodness after tasting its RIBOLLA GIALLA - MARCO FELLUGA. At the sight it is straw yellow, a tone whose delicacy continues on the olfactory side with mainly tropical fruit references. At the palate instead the intensity increases, the mineral notes are marked, but well supported by a great acidity that gives the wine the right amount of freshness, good final persistence too.

OIP
01/03/2019 12:08:19

The so called “pasta mista” has an ancient history, due to the necessity to avoid any kind of wasting, when food wasn’t certainly abundant among common people. Nowadays Pastificio Dei Campi proposes again this format intentionally, symbol of a tradition to which the Pasta di Gragnano is particularly linked to, as this kind is protagonist of many historical recipes from South Italy and especially Campania. In this case the assembly has been perfected: while previously the different kind of pasta had different cooking time in turn, for the Mischiato Potente - Pastificio Dei Campi are selected formats with compatible cooking times, therefore facilitating the comfort during the preparation.

OIP
28/02/2019 09:23:19

From the trips in Sardinia you will bring back home memories and images of a nature that has been extremely generous, with landscapes and a sea that can difficultly be described with words. But another thing that lingers in your memory are the tastes of that land, unique, unrepeatable products, that can’t be created in any other places of that world but there, endowed with a character that represent perfectly the region. Among these it is necessary to mention the Pecorino Sardo, one of the insular specialities par excellence, whose producers are still craftsmen, carrying on the authentic tastes of their native land, preserving the tradition and trying to perfect them at the same time. This is exactly the case of the Azienda Agricola Mureddu Aru, a company where the Sardinian Pecorino is a serious matter, indeed the Pecorino Dolce di Cardo is a niche product that is born from an eco sustainable activity: free range sheep milk, vegetal cardoon rennet and time are the only ingredients. The results depends on the length of the aging, for shorter times as Pecorino Sardo con caglio vegetale - Dolce di cardo stagionato 6 mesi - Azienda Agricola Mureddu Aru the paste is white, soft, compact with a sweet and aromatic taste; while in case of a longer aging as the 12 months aged Pecorino Sardo the color is lightly yellow with a more intense and stronger taste.

OIP
13/02/2019 12:38:24

Puglia Sapori e Dintorni (Bari) will be our direct supplier as it concerns the burrata, stracciatella and many other products from the Apulian cheese making tradition. A craft company that makes the handwork and the selection of the freshness of the raw materials, to give the customer a final product enclosing the best of the Apulian tastes. The strong suit of the Burrata pugliese - Puglia Sapori e Dintorni resides in the perfect mozzarella/panna ratio, that makes balanced both for the consistency and the taste, which is a fundamental characteristics in a fresh product. Indeed, when you taste it, the mozzarella outside proves to be thick at the right point, the inside is creamy at the right point and not excessively compact, making lighter the whole complex.

OIP
22/01/2019 09:25:48

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.

OIP
21/01/2019 09:21:25

The bacon, or smoked pancetta, is a product born in England and mainly spread in the North European countries and the US, where it is a must especially for the breakfast. Italy has all the characteristics to be a first level producer of this specialty, that is to say tradition and skills in the cold cuts making (particularly many different kind of pancetta), but at the same time a great smoking art tradition. The Fratelli Billo have seized the opportunity to insert a non common, but certainly tasty and high quality, specialty in the other Italian companies within their catalogue. Indeed the light smoking makes the Pancetta affumicata nostrana (bacon) - Fratelli Billo fit not only for the classic English breakfast and as a part of an homemade hamburger, but also a good cold cut plate or an ingredient for adding a fumé note to a pasta.

OIP
17/01/2019 09:24:04

Azienda Agricola Biologica Adamo is a company that, due to the magnificent productivity of the land where it is placed, commits to a well rounded production with a fil rouge: the authentic genuineness and naturalness of the products. At the beginning extra virgin olive oil and wine were the specialization fields, but the call and the vocation of the grounds towards other alimentary kind were too inviting to resist them. So Vincenzo and his family decided to approach first the wheat sector, developing the Sicilian ancient durum wheats in particular, and then the preserves, all organic certified. The last ones are the most recent arrivals, Sicilian specialties with centuries of traditions, passed on trough the generations as the Sicilian Caponata - Azienda Agricola Biologica Adamo, the red onion jam, pistachios pesto, trapanese pesto with tuna and many others.

OIP
09/01/2019 12:33:06

Every season has its own fruits and vegetables, we of OIP think that respecting and encouraging the natural season cultivation. One of the must of the winter season are the Turnip Greens - Cime di Rapa Pugliesi, or friarielli, protagonists in many Italian traditional recipes, particularly in the southern ones. Tipically sautèed directly in a pan with a drizzle of extra virgin olive oil, a garlic clove and a red hot chili perpper, they’re endowed with a lightly bitter aftertaste, that combine perfectly with sausages. A pairing that it’s often found on pizza or in a pasta (orecchiette especially). Besides the flavor qualities, the friarielli own great organoleptic properties too, indeed they’re powerful natural antioxidant with an high betacarotene content, that is to say the Vitamin A chemical precursor.

OIP
21/12/2018 09:51:35

The ancient durum wheat varieties have recently been doing a comeback, once they were abandoned for their poor yield, nowadays they’ve been reconsidered for their extraordinary organoleptic properties and the characteristic aromas that distinguish themselves from the most common ones. The Russulidda is part of this category, a Sicilian ancient durum wheat which is a truly unique variety as benefits on health (low gluten content, facilitation of digestion, high lignin content that favours the circulatory system) and the aromatic typicalness. Fastuchera Azienda Agricola is a small Sicilian reality, starting from the ancient wheats cultivation to the transformation in hand made pasta, obtaining a Sicilian ancient wheat pasta from organic agriculture. Yesterday some new products have been presented, among which the Paccheri di Russulidda - Fastuchera Azienda Agricola, a typical format of the southern Italy gastronomic tradition which finds in this variety an original aromatic mark and inviting toasted perfumes.

OIP
13/12/2018 08:50:35

Look at the incredibile colors of the Sicilian lemons from Ribera by the Azienda Agricola Guarraggi. Sicilian lemons 100% natural and non treated that, differently from the traditional yellow ones, acquire an exotic green shades color and a precious source of Vitamin C. The Ribera Lemons are renowned for their intense flavor and their juiciness, versatile in every recipe both for the juice and the zest, which often reveal themselves the ingredient that give the decisive spark to complete a dish due to the unique acidity and freshness.

OIP
11/12/2018 08:13:26

It has Just arrived directly from Chianni (Pisa) for you the Tuscan finocchiona by La Cinta di Guido. Typical product of the region, with a origin from people’s story and tradition, linked to necessities which often in the past turned up to be new discoveries in culinary and gastronomic field. La Finocchiona (fennel salami) - La Cinta di Guido is an handmade cold cut endowed with a delicate but not invasive fennel flavor, which combines with the cinta sense dop meat without substituting it, obtaining a perfectly balanced harmony of tastes.

OIP
30/11/2018 09:50:44

NA.mA is a company with a centuries old long history, the name (in Italian) indicated the only two essential ingredients for the activity: Nature and Almonds (Natura e Mandorle). Nama Mandorle is placed in a truly privileged area as it concerns almonds, indeed it’s located in Avola, native country of one of the finest and renowned varieties: the Pizzuta di Avola almond. Own production, careful selection of the raw materials and preparations that conciliate tradition and innovation are what characterize the company activity , which, during the years have introduced apart from the Sicilian almonds other products as Sicilian pistachios and Sicilian hazelnuts. Nama products, in addition to being incredibly delicious snacks as the Sicilian peeled, roasted, almonds - Nama Mandorle, are endowed with incredible properties, which make them a natural anti-inflammatory, antioxidant, full of nutrients and perfect to recover energies.

OIP
28/11/2018 09:48:30

We’re in the Sardinian hinterland, the part of the region that, due to the strong touristic vocation all along the coast, maintains the traditional character of the region. Breeding, pastoralism, but wine making too, in the case of Su Binariu wine cellar local wines, Sardinian wines produced with local grapes as Bovale Sardo, Cannonau and Monica. From this grapes is born the Tre Buccas Rosso Mandrolisai DOC - Su Binariu di Zedde Giuseppe, wine endowed with a strong local connotation and expression of its own land. A Mandrolisai Doc whose color is ruby with tendency to garnet, the nose if full, mainly fruity, while at the palate it is dynamic, with spicy notes and a light hot accent in the finale, making it easy to drink despite its 14,5% alcoholic content.

OIP
22/11/2018 10:05:32

Calabria, a region full of gastronomic traditions, but above all the homeland of great preserves, cold cuts and not last the hot taste. Calabria Scerra, with production headquarters in Crotone, represents the great traditions of its own land, producing handmade preserves made up only local vegetables. Among these you can find the Mushrooms mixed with Calabrese - Calabria Scerra, the Piccantina alla Calabrese (lightly hot cream great for crostini or adding flavor to a sauce), the typical dried tomatoes and many other specialities. Also as it concerns the cold cuts surely stand out the Nduja Spilinga, local speciality per excellence, the Capocollo Piccante - Calabria Scerra, and the Calabro Rustic Ham. If you’re looking for decise and strong tastes typical of this region, you’ve found just the thing.

OIP
20/11/2018 12:29:03

The Chianti Classico denomination is reserved only to those who commit themselves not only to the production of this typical Tuscan wine following well defined standards, but also to the safeguard of this precious territory, becoming a custodian. Tenuta Orsumella is located in the heart of the marvelous region of Chianti, where it has obtained the official organic producer certification not long ago, another recognized proof of the bond with the territory, which gratifies the wine cellar giving an excellent Chianti Classico DOCG, direct and intense as is traditional. Orsumella, Chianti Classico DOCG - Tenuta Orsumella is a 100% Sangiovese grapes wine, intense red ruby colour, the main aromas are red fruits and a little vanilla shade. The entrance at the palate is sapid, wide and enveloping, with further fruity notes but spicy too (tea and black pepper) and the velvety of the tannin balances perfectly the acidity. Not to underestimate the excellent price performance of this wine.

OIP
09/11/2018 10:40:49

Pastificio Caponi was born in 1953, in the province of Pisa, at the beginning oriented towards stuffed fresh pasta production, during the years the dried egg pasta was inserted, in the traditional formats like tagliatelle Caponi, Pappardelle (egg pasta) - Caponi and lasagne Caponi. The raw materials used come from local Tuscan suppliers selected and guaranteed, as the it happens in the case of the eggs (26 egg yolk per kg of flour) whole and opened one at time, while the durum wheat comes from Florence. The pasta is produced using the renewed original machineries of the pasta laboratory, which have the particular peculiarity to leave space for the manual work, still nowadays a big part of the process, without replacing it. As a consequence the result is an artisanal product, traditional and cared in every single detail, also due to the natural temperature drying, a long and expensive process that go to the detriment of quantity but guarantees an incredibili high quality of the final product.

OIP
05/11/2018 09:35:57

It’s the moment of the year when a must of the fall gastronomic tradition take its place both in the restaurants and home tables: pumpkin. Talking about this product, it is necessary to mention the Mantua Pumpkin, the queen of the Italian pumpkin varieties. Due to its sweet and velvety flavor it has an amazing versatility, indeed it can be used from the appetizers to the desserts, and paired with some marked flavor ingredients, as it could be some guanciale, it can create some exalting contrasts for the palate.

OIP
25/10/2018 10:11:41

It’s enough to travel for few kilometers from our company to find a wine cellar, its vineyards and its founder: Andrea Pirlo. Indeed he is the owner of the Wine Company Pratum Coller, which is located in Flero, in the province of Brescia. A territory endowed with an historical enological vocation to which Andrea connected since his childhood, as for wine making, a family tradition that he has been developing with this new project. Tasting the Arduo IGP Montenetto - Pratum Coller By Andrea Pirlo, as the name suggests (Arduo=Arduous) you can feel immediately the passion and dedication in the creation of this red wine. The blend of Merlot, Sangiovese e Marzemino, with a touch of Cabernet, plays on a subtle and polished balance. The perfumes are above all red fruits and spices, while at the palate in the first instance you will find red fruits again, but this time accompanied by tertiary notes with an enveloping and important structure due to the one year refinement in barriques, which brilliantly sustains the 15% alcoholic vol.

OIP
24/10/2018 10:29:52

It’s enough to travel for few kilometers from our company to find a wine cellar, its vineyards and its founder: Andrea Pirlo. Indeed he is the owner of the Wine Company Pratum Coller, which is located in Flero, in the province of Brescia. A territory endowed with an historical enological vocation to which Andrea connected since his childhood, as for wine making, a family tradition that he has been developing with this new project. Tasting the Rosso IGP Montenetto Arduo, as the name suggests (Arduo=Arduous) you can feel immediately the passion and dedication in the creation of this wine. The blend of Merlot, Sangiovese e Marzemino, with a touch of Cabernet, plays on a subtle and polished balance. The perfumes are above all red fruits and spices, while at the palate in the first instance you will find red fruits again, but this time accompanied by tertiary notes with an enveloping and important structure due to the one year refinement in barriques, which brilliantly sustains the 15% alcoholic vol.

OIP
24/10/2018 10:28:12

La Cinta di Guido stuff has just arrived to our stock, directly from Tuscany. Cold cuts like Guanciale (jowl bacon) - La Cinta di Guido, Rigatino di Cinta Senese - La Cinta di Guido, finocchiona are produced with the meats of free range Cinta Senese black pigs, which are grown and nourish themselves in the middle of the marvelous Tuscan countryside. Also the new 2018 vintage of Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido is now available, a Tuscan evo oil made in a traditional olive oil mill, extracting the best from Guido’s tuscan olive trees.

OIP
20/10/2018 12:22:28

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.

OIP
19/10/2018 10:51:11

When you’re thinking about something great and tasty to cook, sometimes all you need is simplicity and good raw materials to get an outstanding result. This is the case of an eternal classic recipe of the Italian gastronomic tradition: spaghetti with tomatoes. Only two ingredients are necessary, the Spaghettoni Cavalieri and the San Marzano tomatoes DOP - Agrigenus tomatoes . 100% Made in Italy tasty and healthy high quality products which will bring your recipe completely to a new level.

OIP
16/10/2018 09:24:44

Are you curious to discover the regional specialties from every part of Italy? You will find us this week end from Friday 12th to Sunday 14th October at Franciacorta in Bianco. We’re waiting for you at our stand “Eccellenze D’Italia” you will be able to see, taste, know and purchase gourmet Italian products of the gastronomic tradition, made by artisanal companies and producers throughout the nation among which Pastificio dei Campi form Gragnano, Azienda Agricola Biologica Adamo from Alcamo (Trapani), Agrigenus Coop Agricola from Naples, La Cinta di Guido from Chianni (Pisa), Azienda Agricola Marchesini from (Brescia), Consorzio Nero di Calabria, Franciacorta Camilucci, Pastifico Caponi (Pisa) and many others. Franciacorta in Bianco 2018

OIP
09/10/2018 13:03:57

Pexto, in its laboratory placed in Genova, has developed and actualized the historical recipes of the Ligurian tradition: classic Pesto alla Genovese - Pexto and Pesto alla genovese (no garlic)- Pexto. In all their variants the fresh products Pexto are united by the high quality of their ingredients. A quality without any compromise: parmigiano reggiano 27 months aged produced with mountain milk, Italian extra virgin olive oil coming from an historical Ligurian olive oil mill. Italian nuts, pine nuts and garlic carefully selected and the inimitable D.O.P. genovese fresh basil. We suggest to try it with the Testaroli of Lunigiana - Arconatura, typical pasta made up of buckwheat, a classic of the Ligurian tradition that never disappoints.

OIP
01/10/2018 11:04:41

The Prosciutto di Parma is one of the most appreciated cold cuts making Italian tradition product throughout the world, which is the secret of its success? At the base there's the non-repeatability of the environmental and climatic conditions, due to which the hams acquire unique organoleptic and tasting peculiarities. The qualitative standard is moreover guaranteed by the strict disciplinary written by the Consorzio del Prosciutto di Parma, born from the union of the producers themselves with the aim of safeguarding the typical characteristics thanks to the 100% traceable production chain. Among the excellence producers it is necessary to mention Onesto Ghirardi, who started to work in this field from 1948 the prosciuttificio still nowadays maintains an artisanal dimension, proving to be very hard to find. The only ingredients are the highest quality meats, salt and time (18 months at least). The last one is essential to obtain a final result that guarantee the aging cellar aroma, but above all the delicate and natural taste that distinguish the author Prosciutto di Parma Ghirardi Onesto. Available within our web store both in pieces Piece of Prosciutto di Parma (parma ham) matured 30 months - Ghirardi Onesto and whole Prosciutto di Parma (whole parma ham) 30 months matured with bone - Ghirardi Onesto.

OIP
14/09/2018 12:10:05

Stracciatella is a typical fresh cheese of the Apulian tradition, originally born from the rests of the mozzarella making process, but with the passing of time it has become an authentic gastronomic speciality thanks to its delicate flavor and creaminess. Apulian Stracciatella - Caseificio Voglia di Latte is shipped exclusively every Monday and Wednesday, produced the night before by the Apulian cheese producer Voglia di Latte to guarantee the best freshness. It is obviously good natural as it is with some cold cuts, but it is a great alley for you recipes too. For example in a dish of Spaghetti - Pasta Bossolasco with sauce made up of Pachino Cherry Tomatoes and a little of 'Nduja of black calabrian pig - Consorzio Nero di Calabria to contrast the stracciatella sweetness and finally some Sicilian crushed and seasoned green olives Nocellara del Belice - Az. Agricola Melia as a garnish.

OIP
12/09/2018 11:46:59

If you're looking for a dessert that will amaze and delight your palate and your dining companions's too it's the moment to try the cannolo siciliano. One of the the dessert of the traditional Sicilian pastry par excellence, which is among the most renowned in Italy and throughout the world. It is a crunchy wafer filled at the moment with a creamed made up of fresh sheep ricotta and sugar enriched with some chocolate drops. When you buy an already made cannolo, the wafer isn't anymore crunchy as it typically should be and it comes up to be stringy, devaluing the final result. In our shop you will find every base ingredient separated to prepare your home made cannoli, with the possibility to assemble them at the moment to obtain the best possibile result, that is to say Cialde di Cannoli Grandi - Pennisi la Dolceria Siciliana and Ricotta di pecora - sheep's milk ricotta (available only on Monday and Wednesday) as fresh as possible directly from the southern Italy regions.

OIP
03/09/2018 13:16:01

Azienda Agricola Biologica Adamo is a Sicilian company which produces BIO organic wine, flour and food. All of their products are absolutely natural and come from local ground, in Alcamo. We really suggest you to try the Dry Tomatoes - Azienda Agricola Biologica Adamo, as it is a real traditional specialty of that land. Thanks to the perfect temperature and the constant sunny days, the Sicilian tomatoes are among the best in the whole world, moreover the company still dry them naturally, under the same sun to give them that special home made taste. You can eat them as an aperitif and appetizer natural as they are, or you can put them in a pasta or a sandwich to give a special touch to your recipes.

OIP
23/08/2018 17:38:00

The Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli has just been selected as part of the products enrolled to represent the best of the Made in Italy food and wine at GourmArte2018. Consequently the agricultural company Podere dei Folli has been attributed the title of custodian of taste, a reward that witnesses the quality of the products of the company and the promotion of a 100% natural production which is the result of the meeting between tradition and innovation.

OIP
16/07/2018 11:12:55

Sicily and Olives: a thousands year old tradition. There are many products that represent the expression of their origin territory, le olives certainly have a relevant place among these. In the region more than twenty different cultivar (olive tree varieties), of local origin and each of them with their own particular taste and organoleptic characteristics. The Agricultural Company Melia cultivates and processes the olives at a completely artisanal level in Alcamo, in the north-west area of the island, an ideal zone thanks to the constant presence of sun and wind all year long. The kind of olives cultivated by the company by the company is mainly the Nocellara del Belìce, endowed with a great aromatic-tasting intensity and pleasant bitter and lightly hot notes. The Pitted black olives in condiment - Az. Agricola Melia are great both during an aperitif or for the preparation of recipes too.

OIP
23/05/2018 11:57:33

Agricultural Company Cobue: Not only Lugana among the wonderful vineyards on like of Garda. Yesterday we were lucky to visit the Agricultural Company Cobue, located in the southern area of Lake of Garda. The vineyards extend for 17 hectares, surrounding the wine cellar with a mangnificent panorama of the Lake. The wine cellar is modern and innovative, specifically dug under the ground level to maintain constant temperature and humidity in the most natural way all year long. What makes the company different is the choice to not produce only Lugana (as it happens in the 90% of the cases in the area), but make wines with other local traditional grape varieties, each one in the way that fit the best to the vine variety. We had the occasion to taste Monte Olivi San Martino della Battaglia 2015 - Cobue, a white wine 100% made up of historic Tuchi (former Tocai) grapes. Straw yellow color with golden shades, the main aromas are white flowers with a particular chamomile note; a the palate the freshness exalts the aromas which are find again in the mouth with a balance light almond final. Ideal pairing with appetizers, pasta dishes, risotto and fish main courses.

OIP
16/05/2018 15:18:53

Agricultural Company Cobue: Not only Lugana among the wonderful vineyards on like of Garda. Yesterday we were lucky to visit the Agricultural Company Cobue, located in the southern area of Lake of Garda. The vineyards extend for 17 hectares, surrounding the wine cellar with a mangnificent panorama of the Lake. The wine cellar is modern and innovative, specifically dug under the ground level to maintain constant temperature and humidity in the most natural way all year long. What makes the company different is the choice to not produce only Lugana (as it happens in the 90% of the cases in the area), but make wines with other local traditional grape varieties, each one in the way that fit the best to the vine variety. We had the occasion to taste S.Martino della Battaglia, a white wine 100% made up of historic Tuchi (former Tocai) grapes. Straw yellow color with golden shades, the main aromas are white flowers with a particular chamomile note; a the palate the freshness exalts the aromas which are find again in the mouth with a balance light almond final. Ideal pairing with appetizers, pasta dishes, risotto and fish main courses.

OIP
16/05/2018 15:18:04

When we're talking about traditional Apulian pasta, Dibenedetto company is a guarantee of quality. The headquarters are set in the famous village of Altamura, in the province of Bari, a locality that is besides the seat of the"Wheat Exchange", a source raw material and knowledges Didenedetto is constantly in touch with in order to offer the best possible product. The pasta is made up of selected local durum wheats, followed by artisanal processings (dough, filling and drying) slow and low aggressive at environment temperatures, in order to preserve the nutritional and taste qualities. Recipe: Orecchiette with turnip tops Ingredients (for 4 people) 2 kg of Cime di Rapa Pugliesi, 400g Orecchiette di Bari Dibenedetto, Pachino Cherry Tomatoes, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, salt, extra virgin olive oil, garlic and chili. Preparation Cook the turnips for a few minutes in boiling salted water and add the orecchiette to complete the cooking. In a saute pan with oil, garlic, anchovies, tomatoes and chili. Pour the pasta Dibenedetto with turnips, blow up and serve.

OIP
09/05/2018 12:55:32

The Chiaretto is a rosé wine rigorously produced in the Lake of Garda area. Once considered a waste of the red wine vinification, this kind of wine has been acquiring more and more importance with the passing of the years, improving itself and acquiring precise qualitative characteristics and identity. The result is a wine with strong chromatic tones, a great acidity and overall more near to a red than a white wine. The Valtènesi Chiaretto D.O.P. “Preaféte” BIO organic - Podere dei Folli is a product that expresses all the tradition, but also the progressive research for innovation during the years, linked to the Chiaretto vinification. Made up of Groppello ( a local vine variety), it has the typical strong cerasuol pink color, feeling floral and fruity aromas. At the palate stands out the typical sapidity of rosé, paired with a light almond final aftertaste.

OIP
30/04/2018 12:43:26

If you desire a different tomato sauce, with a characteristic taste Cherry tomatoes in sieved tomatoes made from Pomodorino del Piennolo del Vesuvio DOP - tin can is the right choice for you. The product is 100% made up of D.O.P Piennolo cherry tomatoes* (soon the bio organic certification will be obtained too), that is to say a variety that grows only within the Vesuvio natural park, that are cultivated, transformed and packaged by the Agricultural Company Masseria dello Sbirro# by hand. Thanks to the unique and inimitable composition of the ground, the piennolo tomatoes have a thick skin, due to this characteristic they keep good up to 6 months, they have a marked acidity and a bitter aftertaste. These flavor peculiarities make the deriving sauce perfect for the preparation of traditional recipes as pasta with tomato, pasta alla norma and pizza too.

OIP
18/04/2018 14:28:36

The production area of the Lugana doc is located in the southern shore of the Lake of Garda, uniting the provinces of Brescia and Verona. Both the cities have wine-making tradition and vocation well known throughout the world, from the meeting of these two realities a wine appreciated for its quality and refinement is born. Lugana doc Montunal - Az. Agricola Montonale is straw yellow coloured, when you smell it you can notice immediately floral aromas, exotic fruits and spices. At the palate the exotic fruit note is predominant (pineapple overall), but it is also possible to taste spices which are balanced by a honey lightly sweet note, at the right point in oder not to get bored by the wine and make you feel like drinking another glass of it.

OIP
16/04/2018 19:56:57

Usually products in oil are preserved in low quality oil, due to this the product loses quality both concerning the taste and genuineness. The SoloSole preserves are rigorously put in Sicilian extra virgin olive oil and only a minimum percentage of seeds oil, starting from seasonal vegetables cultivated and processed in Sicily. The result is the sincere taste of the home made preserves tradition spread for centuries in the Southern Italy, thanks to the artisanal processing that follows the traditional preparations of these typical specialties. Try the Aubergine Fillets - SoloSole, you won't regret it.

OIP
11/04/2018 12:47:37

BioColombini is a company whose aim is not only providing its customers an high quality product, but it has also a social function. Indeed the company, funded in 1900, in 1988 converted to 100% organic production started, in partnership with public institutions and social assistants, re-integration paths based on horticultural therapy , offering a job to social disadvantaged people. The Organic Tomato Purré - BioColombini is a simple but genuine product, endowed with the best tastes of the Tuscan tradition, it is great for the long cooking, but also excellent on pizza and toasted bread.

OIP
19/03/2018 19:14:46

The polenta is one of the most ancient known recipes and, still nowadays, it is appreciated and reinterpreted all around the world. By now in the Northern Italy the polenta is a pillar of the culinary tradition, above all in Lombardy and Veneto. Polenta (Corn Flour) - Oi is the perfect base to cook ah high quality polenta, a 100% Made in Italy flour (precisely on the Oglio river park, in Brescia). The milling by stone and the previous semi-decortication of the grain make the polenta pleasantly fresh and tasty. This flour is the ideal for the coatings: it will give your fried food a perfect crunchiness and a delicate but unique aroma.

OIP
12/03/2018 20:00:19

When you think about the delicacies of the Tuscan tradition, the link with finocchiona comes up spontaneous to your mind. This particular cold cut has ancient roots, that dates back to the Middle Age. Due to the black pepper high cost, the pork butchers tried to add to the dough what the surrounding territory offered them, and the fennel seeds were abundant in every Tuscan hill. The result was really exceptional, so good that the finocchiona has become one of the main symbols of the Tuscan gastronomy. La Finocchiona (fennel salami) - La Cinta di Guido is made using exclusively cinta senese pork meats, that is to say a local race hybrid between pork and boar free range bred. Differently from the common pork, its meat are easier to digest due to the presence of omega 3 acid fats (associated to a decreasing of the fats in the blood), omega 6 (action against thrombosis) and oleic acid ( helps preventing cholesterol). So the final products are endowed with a more pleasant lard and an unique aromaticity. La Cinta di Guido has joined the P.D.O consortium, that allows the complete traceability of the final product.

OIP
14/02/2018 12:31:49

When you think about the delicacies of the Tuscan tradition, the link with finocchiona comes up spontaneous to your mind. This particular cold cut has ancient roots, that dates back to the Middle Age. Due to the black pepper high cost, the pork butchers tried to add to the dough what the surrounding territory offered them, and the fennel seeds were abundant in every Tuscan hill. The result was really exceptional, so good that the finocchiona has become one of the main symbols of the Tuscan gastronomy. La Finocchiona di Cinta Senese - La Cinta di Guido is made using exclusively cinta senese pork meats, that is to say a local race hybrid between pork and boar free range bred. Differently from the common pork, its meat are easier to digest due to the presence of omega 3 acid fats (associated to a decreasing of the fats in the blood), omega 6 (action against thrombosis) and oleic acid ( helps preventing cholesterol). So the final products are endowed with a more pleasant lard and an unique aromaticity. La Cinta di Guido has joined the P.D.O consortium, that allows the complete traceability of the final product.

OIP
14/02/2018 12:31:23

Piedmontese wines are well known for their strong character and their important structure. As a consequence, the wine-making tradition is mainly centered on the red wines production as Barbera, Barbaresco and Barolo. The Poderi Colla are in the heart of Langhe, precisely in Alba, an area of Piedmont renowned all over the world for the production of first level food and wine excellences. The wine cellar vineyards are at an average height of 150m, on a hill round exposed ground. Part of the vineyard has been planted before 1930, with a partial renovation in 1955, moreover joining the agricultural program instituted by the Piedmont regional institutions with the aim of a total environmental sustainability. Today we’re describing you the Barbera d’Alba Poderi Colla. As it is a vine variety endowed with a very high yield, its production is limited to obtain an higher quality. The colour is a violet intense red, strong vinous aroma with floral tones of strawberry, cherry and prunes. On the gustatory side the tannin is light, it is enjoyable young but its structure is full bodied and ideal for long aging too. A whole meal wine to pair with pastas, soups and meat pies; great also for the preparation of sauces and beef stews.

OIP
12/02/2018 13:47:14

For real mortadella lovers starting today the Mortadella Favola - Palmieri will be available in the 12kg format too. This typical specialty is often underrated among the Italian cold cuts probably because it doesn't derive from the finest parts of the pork. But this product is a true representative of the popular ancient tradition of the Emilian land, where in the past the common people, who couldn't afford the more expensive meats, invented this particular recipe that embodied the real taste of its land of origin and its people: tasty, enchanting and sincere. Mortadella Favola is one of the highest expression of this Italian cold cut, as the company selects extremely carefully the pork meats only from Italian certified breedings using the best among the fat parts. It is sewned it by hand into the rind and not pressed it in a bladder or plastic wrap; so the freshly cooked product is well conserved and it retains its aromatic properties. Since this is a natural product, it has to be consumed in a short time.

OIP
19/01/2018 17:24:19

As Christmas is drawing near what about visiting our special Christmas Products sections? Here you will be able to find the great Italian specialties of the Christmas tradition as the Cotechino (which is a typical cold cut endowed with a soft and creamy consistency that needs only boiling), a good Franciacorta sparkling wine or an artisanal panettone, which is the Italian Christmas dessert par excellence, as Panettone Corsini. Moreover it is possible to make a Christmas pack as a gift: we can it send it directly to the final addressee using a special box with some decorations and, if you desire, a little Christmas wishes card on which we'll write whatever you ask us.

OIP
04/12/2017 17:51:19

What will strikes you at the first sight of the Vineyards 8+ wines is the bottles design for sure. A mixture of elegance and chromatic brightness. The names are very peculiar too, indeed they are made up of the title Mister in the typical Italian dialect (Sior) followed by some of the Italian traditional names, this is made in order to convey the idea of a real Italian wine. But these wines do not only base its strength on a catchy design and suggestive names. For example Sior Piero Prosecco Sup. Di Valdobbiadene Docg Extra Dry - Vineyards 8+ is in excellent product in its category, respecting every standard of the DOCG prosecco superiore di Valdobbiadene disciplinary, coming from 100% Glera local gapes of the Valdobbiadene hills. Tasting notes: In appearance it gives off a straw-yellow color carried about by a slender and continuous froth. To the nose its fragrance is of fresh fruit, with a defined resemblance to rennet apple. In the mouth it expands vigorously and is immediately pleasing, enchanting the palate with fruity sensations and unmistakable smoothness. Young and intriguing, it combines a pleasantly sweet aftertaste with an inviting freshness.

OIP
29/11/2017 10:57:35

When cold comes Italian cuisine is never found unprepared, above all in the North Italy culinary traditions. Today we're introducing you the typical recipe of the company native city, Brescia,which is the "Spiedo Bresciano". Maybe this plate isn't famous all over the world yet, but we assure you it is a real deliciousness when cooked in the right way using genuine meat and products. This plate is basically a selection of different kind of meats (rigorously from Italy) put on spits cooked in a specific machinery which makes the spits rotating and cooked with embers. Ingredients: pork loin rolled (the so called mombolini); chicken breast, thighs and wings; rabbit; small birds (you have to control which spices are forbidden); Butter - Az. Agricola Frascio; Lardo - La Cinta di Guido, Coarse sea salt of Trapani. Put the meats alternating the pieces with some slices of lard. Cook the meat pouring the melted butter on continuously for 5 hours (put a small pot under the hole from which the melt butter comes out from the machinery pouring it again and again). The result will be an amazingly tender and tasty meat served with cornmeal mush, the ideal for a winter Sunday lunch. Wine pairing: Groppello Garda Classico D.O.P. BIO organic - Podere Dei Folli.

OIP
20/11/2017 18:32:57

During these days we're increasing our food and wine catalogue to give our customer the widest choice we can. So we're going to introduce you Prosciuttificio Wolf,a company whose products have just become part of our offer. This company moved its first steps during the 19th century in the province of Udine, initially at a local and artisanal level. While the company has expanded its business over the regional borders, the care during the production and the traditional process have remained accompanied by a constant research of innovation. What mainly characterizes the products is the height where the pigs are bred, indeed at 1000m height the pureness of the air and the mountain vegetation give the meats an unique taste, a peculiarity that helped the company acquiring the I.G.P certification. One of the secret of the cold cuts is the perfectly balanced smoking made using only beechwood and fire, a delicate and sweet cold smoking that gives the products an unmistakable flavour. The company produces a large variety of cold cuts, in our website you will find: PROSCIUTTO CRUDO DI SAURIS (raw Sauris ham) I.G.P. CON OSSO - Prosciuttificio Wolf, PROSCIUTTO CRUDO DI SAURIS I.G.P. SENSA OSSO - Prosciuttificio Wolf and SPECK DI SAURIS - Prosciuttificio Wolf. Prosciuttificio Wolf have also been mentioned in the 2017 guide "I salumi d'Italia" (Italian cold cuts) by L'Espresso as a symbol of the Italian excellence in this field.

OIP
01/11/2017 15:57:14

As Autumn is coming not only leaves fall from the trees, but also Chestnuts"Marroni" land on the ground. Chestnuts are not only a versatile allied in your cuisine recipes, but also an healthy food too as they contain phosphor, iron and potassium. Moreover They're a good source of vitamins too like Vitamin E,C,K and B, which are useful for the metabolism wellness. In Italy the most traditional way to taste chestnut are the "Caldarroste", that is to say roasting them as they acquire an incredibly pleasant smoked taste, which goes perfectly along with the sweetness of this kind of chestnuts.

OIP
15/10/2017 14:41:19

Every country has its own traditional Sunday lunch. Italy has a so much various and different culinary histories and origin, today we're giving you the Sicily traditional Sunday lunch recipe: Anellini alla 'Ncasciata, a dish whose origin dates back to the Arabian reign in Sicily during the IX century. Ingredients: Anellini - Pastificio Campo, Tomato purré - Masseria Dauna, Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi, aubergines, Parmigiano Reggiano DOP, Red garlic from Nubia, Red onion Tropea / Montoro Onions (second season), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. First cook the anellini in salted boiling water for 3 minutes less than how is written on the box. Then make brownish a clove of garlic and some minced onion with some Evo oil, so add the tomato sauce and make it cook for 2\3 minutes. Make some meatballs with the minced meat adding salt, pepper, parsley and fry them. Cut the aubergines in wedges and fry them too. Put all the ingredients together in a baking tray amalgamating them and add on the top grated parmesan and grated bread to obtain a great gratinèed crust. Finally put in the oven at 180 degree for 30 minutes and serve them hot.

OIP
03/10/2017 22:32:25

Today we're going to give you an idea for a dish suit for a good degustation menù. What does this stand for? This kind of menù, contrary to the traditional four dishes of a complete meal at most, is made up of several little courses, this is made to allow the palate to taste more flavors than usual and travel through different consistencies, cooking techniques and products. Today's recipe is: fried breaded provola affumicata, raw scampi and grilled zucchini with tomato Ingredients: Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, fresh scampi, zucchini, San Marzano tomatoes DOP - Agrigenus, Pachino Cherry Tomatoes, eggs, grated bread, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Italian Basil (Genoese) Pot Plant 10cm - Orto mio, Fine sea salt. First shell the fresh scampi and clean them eliminating the intestines. Dry a little the buffalo smoked provola from the milk, then put in the beaten eggs end finally in the grated bread, so put the croquettes in the freezer in order to make the breading more solid. Cut the zucchini in very fine slices using a potato peeler and then grill them (as they will be very thin it will takes very fewer time than usual). For the tomato sauce use 50% agrigenus tomatoes and 50% ciliegini tomatoes, make them cook for half an hour at low fire with a garlic clove (which then you will remove), evo oil, sea salt and some basil leaves. After 30 minutes put all in the mixer and blend it, then pass in small colander. Just before you serve the dish start to fry the breaded smoked provola in frying oil. Finally dish up everything as you see in the image.

OIP
26/09/2017 11:58:36

Since 1991 tradizioni padane has been producing hand made fresh pasta, initially in a market in which the art of hand making pasta wasn't appreciated at all yet. So the company was one of the first to spread the value of the artisanal products, exalting genuine ingredients and the traditional tastes. As now autumn is coming this is the ideal period for Mantova pumpkins. So what about having a dish of fantastic Tortellini alla Zucca (pumpkin filling)? A simple but delicious recipe for the period of the year, to make it better than it already is we're giving you some ingredients to add. Put some Butter - Az. Agricola Frascio in a pan and when it will be melt add some small pieces of Guanciale - Azienda Agricola Marchesini and some sage leaves Large Leaf Sage - Pot Plant 14 cm - Orto mio until they become crispy (don't burn the butter). So when the tortellini will be ready add all these ingredients, grated Parmigiano Reggiano DOP and some crushed Amaretti (Gavi TYPE) biscuits that pair very well with pumpkin.

OIP
22/09/2017 16:00:35

Sandwiches are one of the most ancient dishes of the human culinary history. They've been making all around the world for thousand years in infinite variants, one of the most ancient has its origin in Italy as it was made by the Romans. The historians say that the Romans were so fond of "Panis ac perna" (sandwich with prosciutto crudo) that there was plenty of open air cold cuts markets and a street too called "Panisperna" was dedicated to that delicious food. As nowadays sandwiches have become a true art representing a country gastronomy heritage, today we want to honor the historical tradition giving you an ancient recipe with a touch of new representing the past and present of the Italian gastronomy. The sandwich we're giving you is simple, fresh and tasty, what makes it exceptional is the choice of only genuine and high quality Italian products. - Stonebaked organic Pugliese type bread - Forno Astori: made with natural dough beginning with a natural starter and 100% Italian certified biologic flour without any additive and cooked a wooden oven. - Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: a top quality Raw Ham thanks both to the section of excellent meats and the processing which is mostly hand made. - Apulian Stracciatella - Caseificio Voglia di Latte: a typical Apulian cheese with donates an unique taste to your sandwich, impossible not to fell in love with it, it has to be as fresh as possible. - Pachino Cherry Tomatoes: cultivated in a Sicilian area famous for the quality of the tomatoes that grow on its ground, they have a sweet and pleasant taste. - A final touch of arugula to balance with a bitter shade.

OIP
12/09/2017 11:30:21

Anchovies anciently were one of the most popular fish as when they're put under salt they can not only last for a very long time, but they also become better with the passing of time. Nowadays Agostino Recca carries on the old traditions and methods trough his company in Sicily (Sciacca). Every process is hand made as Agostino believes that "machines can't distinguish between a good anchovy and a bad one, but these women can", as he said in a interview on a BBC special. So today we're going to give you a recipe whose protagonist are Fillets of Anchovies - Agostino Recca: Spaghetti with butter and anchovies. Ingredienti: Linguine di Gragnano - Pastificio Dei Campi (we're going to use linguine instead of spaghetti today), Fillets of Anchovies - Agostino Recca, Butter - Az. Agricola Frascio, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande and a red hot chili pepper, bread. First put the pasta in boiling salted water for half the time it is written on the box. Meanwhile cut the anchovies into small pieces (3 anchovies per person) and put some olive oil, the minced anchovies, a garlic clove and a little minced red hot chili pepper in a pan and make them stir fry. When the linguine will be at half cooking dry them conserving the boiling water, so you have make the pasta cook in the pan used before adding the boiling water gradually (not too much , it has not even to cover the past) until the pasta will be cooked at the right level (al dente of course). Take the pan off the fire, at this point the pasta will be creamy and savory, but to make it more creamy add some butter and amalgamate as it is a risotto, the result will be outstanding. As a final touch toast some minced bread (not too thinly) and garnish with it to add crunchiness and a toasted flavor.

OIP
05/09/2017 11:26:21

During the last years the artisanal beer producers have been multiplying in all the peninsula, because the industrial beer, subject to filtering and pasteurization, don't preserve all the beer natural aromas and tastes. Italy is a nation in which water quality is very high, so, starting from the prerequisite that beer is 90% made by water, Italian beer starts form a great base. Historically the Italian territory hasn't been dedicated to production of beer, ad it has always been focused on the wine production. Cultivations as the barley, hops and yeasts production have never been developed, as a consequence almost all the producers import the raw materials from foreign countries. The OI project has the aim to realize a 100% Italian and artisanal beer. The beginning was very difficult, the supplier insisted that it would be impossible to cultivate an high quality barley but especially hops in Italy. But ,after 3 years of experiments and territory analysis, 3 hops and a barley (Spring Barley Prestige Variety) perfect for the production of an agricultural beer have been selected. The beer has been called OI because this acronym is the dialect word to indicate the Oglio river, in whose park the raw materials which give birth to this beer are cultivated; moreover Oi stands for Italian Barley (Orzo Italiano) and Italian Origin (Origine Italiana). The result is an harmonious, genuine and high quality beer. In order to make it as pure as possible and exalt its aromas it is nor filtered or pasteurized, its amber color that mends of the sunset will amaze your sight; it has a fragrant taste of toasted malt; It has a fresh and elegant taste, with a perfectly balanced bitter shade. OI Beer: inspired by our traditions, produced using advanced technologies, dedicated to the lovers of the Italian "buon gusto".

OIP
10/07/2017 13:03:48

When it's dealing with Italy's culinary traditions, you have always to give an important position to the 3 typical Roman pasta: Amatriciana (Gricia too, which is Amatriciana ancestor), Carbonara, Cacio e Pepe. Today we're giving you Pasta alla Carbonara recipe, which origin dates back to the world war two when american soldiers traditional breakfast (eggs and bacon) was mixed with pasta using Italian ingredients and touch discovering this incredible bond of tastes. Ingredients: 400 g of spaghetti Cavalieri, 5 egg yolks 150 g of guanciale - La Cinta di Guido; 100 g of grated Roman Pecorino; black pepper ground at the moment and salt. Unite the egg yolks with the grated pecorino and black pepper (be generous) mix them making a dense cream. Stir fry the guanciale cut into small cubes until it will be crispy (also adding to the cream a little of the fat released by the guanciale to give more flavor). Boil the pasta in salted water, when spaghetti will be cooked "al dente", drain them and amalgamate in a bowl with the cream and guanciale, add a final touch of black pepper and serve it well hot.

OIP
29/05/2017 11:09:16

As in the last post we wrote about Pesto alla Trapanese now we would guilty if we didn't suggest you the right kind of Italian pasta to pair it with: the Busiate Trapanesi. This marriage is that perfect thanks to the same environmental and climatic conditions but also thanks to the passion and know-how of the producers are fundamental. The Busiate Trapanesi - Pastificio Campo in fact are still made following the local traditional method, using only Sicilian durum wheat Semolina which has an high protein content and remains al dente even after a long time of cooking.

OIP
15/05/2017 16:22:04

If you desire a true and pure Tuscan Oil at a good price the perfect choice is Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido. It is obtained with the traditional press system where the olives are pressed only once without warming it in order to allow oil come out spontaneously and conserve all the organoleptic properties. This EVO Oil has Biologic and I.G.P. Certifications.

OIP
08/05/2017 15:35:00

Panettone is a typical Italian christmas dessert, but who says you can eat this delicious product only during the christmas holidays? We sell all year long artisanal and high quality italian panettone. If you like newness let's try Premium Panettone Pear and Chocolate with Paper and Bow a little variant from the traditional one.

OIP
02/05/2017 11:40:52

Do you want to start your week end with a good Italian way aperitif? Let's try Prosecco DOCG La Marca, it is produced in Veneto, Italy's Prosecco region. La Marca has reached an high quality thanks to the good mix between traditions and innovation. This is certified by the 90\100 rate by Wine Spectator and many other rewards.

OIP
28/04/2017 10:58:36

Acetaia Leonardi has been producing vinegar since the 18th century. The secret of its success are the use of product directly cultivated and picked up in the fields within the estate and se observation of the traditional method. Also the clime is the best for vinegar IGP thanks to the high temperature difference between summer and winter which allows the musts ferment and mature optimally.

OIP
28/04/2017 10:18:18

The Colatura di Alici di Cetara (Traditional Anchovy Sauce) by Delfino is a slow food product following strict rules: The anchovies must be fished in the Gulf of Salerno, then they must be hand-cleaned, make drying under salt for 4-5 months in wooden containers and finally bottled in glass bottles and numbered by hand.

OIP
26/04/2017 10:35:40

Solo Sole has the power to put the true essence and tastes of Sicily in a glass can. The company is family-run and they pass down the traditional recipes through generations. The Sugo alla Norma is one of the most famous and traditional sauce of Sicily containing aubergines, tomato pieces, EVOO oil, garlic, salt and sugar. When you mix it with your pasta dish add a sprinkle of Mature salted sheep ricotta.

OIP
24/04/2017 10:42:50

Vinitaly Restilyng made by the agricultural company Serena, the mission is combining tradition and internationalization so the company has proposed a new logo SERENA WINES 1881 which perfectly fits the new position of the brand.

OIP
13/04/2017 09:58:43

Pitti Taste Firenze is going on from saturday 11th to monday 13th Marzo, the Italian saloon dedicated to the best food excellence, the Acetaia Giusti Traditional Balsamic Vinegar will be present too.

OIP
08/03/2017 17:25:53

Pizzoccheri of Valtellina a buckwheat pasta that belongs to the Valtellina traditions. Seasoned with Casera cheese and butter it is a popular cuisine recipe.