Gambero Rosso

Bonfissuto's pistachio colomba is made with soft type 0 wheat flour, butter, liquid butter, egg yolk from earthfarmed hens, sugar, honey, fructose, natural sourdough starter, Madagascar vanilla pods, and natural flavouring. Well-risen, high, with a white icing sprinkled with whole...

An egg to drink, you might say. Strong, ancient, classic, it is an egg that tastes like an egg, certified organic and available in natural product shops, first and foremost the Ecor-NaturaSì supermarkets. The yolk is deep orangey yellow, dense...

The taralli are made by hand, with a dough of wheat flour, white wine and evo oil. After an initial light boiling, as per tradition, they are dried and then baked in the oven, respecting the right timing. To the...

Made with quality raw materials, compact, with a soft texture and a good bite, a fresh and lively flavour, with a distinct sweetness and good overall balance, Panforte Margherita is one of the workhorses of the historic Sienese company. In...

A smoked salmon trout with beautiful texture and excellent meltiness. The aromatic texture is characterised by a delicate hint of smoke, which aims to enhance and bring out the flavour of this lean, well-compacted meat. It is processed immediately after...

Perfect, thin pastry, relatively low price, online sales, availability in gourmet shops, 90-day shelf-life, good quality on all fronts. What more could you want from a fresh tortellino, made according to Bolognese tradition and the registered recipe? The shelf-life is...

In its aspect, it is similar to a chinotto or a flat cola, with a very subtle and evanescent effervescence. Even on the nose and in the mouth the distance with chinotto is very short: there is bitterness, delicate but...

Gange Aromatico is the result of a cross between the Basmati and Thai varieties and has an intact, tapered grain of a crystalline white colour. It is highly valued for its distinctive, intense fragrance, which can already be perceived in...

Bosana olives from Sardinia in brine are green to brown in appearance. The olives are picked and cleaned of branches and leaves, washed and selected and immersed in a solution of water, salt and lemon for at least 12 months,...

Ventresca is obtained from the noblest part of the tuna caught in the Mediterranean Sea, the belly, which is particularly soft, fatty and tasty. The fillets, with a deep antique pink colour and velvety texture, soft to the bite and...