Recipes

Trentino butter, following Alpine customs, has a history stretching back thousands of years and has always accompanied the lives of farming families. It is prepared daily with cream from the associated dairies. The result is a good product with undoubted...

Prosciutto Cotto Arrosto is the result of the certified Cillo supply chain, from breeding to processing, which guarantees a high quality end product. The best fresh thighs of heavy Sannio pork (pigs from 16 to 17 months) are selected, followed...

It was created in honour of the company's founder ‘Antonio Vergalli'. Obtained from the selection of Italian heavy pig thighs, it is an artisan product, still hand-tied as in the past. The slow maturation and the use of natural flavourings,...

Lesso is a high-quality cooked ham obtained from fresh legs of white pigs selected at the origin. The legs are left to rest with bone-in to tenderize the meat before being deboned, processed without tumblers, with manual salting in the...

When Capitelli, an artisan specialising in pork cooking, approached Mortadella, he did so with the aim of recreating something mouth-watering, capable of stimulating instinct and appetite, as always happens in the presence of well-made things. Fresh meat from Italian pigs,...

Since 1976, Cibaria has been selecting regional Italian specialities for restaurants and gourmet shops. The company entrusts the production of certain foods to artisans who work under their own control and recipe. I Salumi di San Rocco is the line...

Mortadella Nazionale con Pistacchio di Bronte Pdo is obtained from fresh meat of heavy Italian pork. Cooking times vary depending on the size of the product. Product comes in 15 kg size in natural casing or 50 or 100 kg...

Their Lambrusco Mantovano wine vinegar is produced by naturally fermenting this enological gem in barriques. It stands out from other vinegar types for its "rustic," authentic flavor and its bright ruby color. A vinegar with a strong character, yet unobtrusive,...

Fatty tuna, cut from the belly, is the most prized part of the bluefin. It's characterized by its intensely pink meat, nice texture, and savory taste. Adelfio's bluefin is crafted with respect for tradition. After being caught, the fish is...

This well-crafted sauce, prepared fresh in a separate Piedmontese laboratory, draws on sunflower seed oil, 11% pasteurized egg, 5% Valle d'Aosta apple vinegar, sugar, lemon juice, 2.5% curry, turmeric, salt, corn starch, and sorbic acid (as a preservative). To the...