We pride ourselves on selecting fresh, high-quality products in Italy, between local specialties and gastronomic innovations. Discover with us our selection of the flagship products of Italy, and the small secrets that will make you vibrate the taste buds by so much fineness mixed with intense flavors…
- Olive oil from Liguria
Taggiasche olives are a specialty of Liguria, from the province of Imperia. These olives are small, but fleshy with an intense taste. Thus, the extra-virgin olive oil that is produced with these olives is considered one of the best oils of Italy. Indeed, with its very delicate flavor and very low acidity, it can be used on very fine dishes.
- Tuscany olive oil
Tuscan oil is known to be very fruity, fragrant, and particularly herbaceous. Slightly pungent, it remains very balanced and always delivers a great freshness.
- Puglia olive oil
It is a fruity and aromatic fragrant oil, which reminds us that it has been grown in one of the sunniest regions of southern Italy ; it is ideal to eat raw, especially for salads.
- Balsamic vinegar
It is made strictly with selected grape musts and without the addition of caramel or other artificial flavors. The range ranges from 6 to over 12 years of age for traditional Modena vinegar. The real balsamic vinegar is the traditional, the one that ages the longest from grape must without adding vinegar. It is produced with a strictly regional grape. Others receive a percentage of classic vinegar and age less.
- Artisan dry pasta
It is made by a wheat producer, who uses his own selected wheat, and dries his pasta slowly at 35°C to avoid burning the top. The perfect cooking must keep the heart of the dough hard while the outside remains soft.
- Parma ham
It has a minimum ripening of 18 months. It is a ham on the bone, which allows it to keep a unique flavour. It is savoured in very thin slices ! Riccardo attended a specific training in Parma to learn how to debone it, and debones one for you in a video !
- The Parmigiano Reggiano (Parmesan cheese) DOP
The Parmigiano Reggiano is made according to a very strict production method. It can only be manufactured in the provinces of Parma, Reggio Emilia, Modena and Bologna. Parmigiano Reggiano obtained the DOP label in 1996, but traces of its manufacture can be found in 13th century monasteries. The cows are treated in the morning and in the evening. The evening milk spends the night in cauldrons to separate the cream from the milk. The next morning, it is mixed with the one of the morning, before being heated and brewed until obtaining the good consistency.
- Our wines
We select our wines according to a certain philosophy of production. We supply from small and medium producers to give you an overview of the vast grape varieties and Italian appellations. We orient our selections also in correlation with our origins. Indeed, we are from Piedmont, which offers a very interesting choice of fine grape varieties, complex, structured, noble and destined to age and evolve over time (Barolo, Barbaresco).
To learn more, come and discover our wine selection !