Recipes

Antica Roma flour is part of the Rosso Passione line, created for gourmet pizzas. It was studied by their R&D specifically for the production of the Roman pinsa and "pizza alla pala" (thus called because of the "paddles" that Roman...

Their Capri flour is also part of the Rosso Passione line. It's been designed and developed by the producer's R&D for the creation of gourmet pizzas, in particular Neapolitan-style pizza, and for the classic round pizza. Like Antica Roma, it's...

As a result, their main product is butter, made from churned cream and available in various sizes and weights: shell-shaped, with a raised image of a cow or flowers, in 125, 250 or 500 grams. The blocks are cut by...

This salmon is just perfect, wild coho hooked in the Pacific Ocean. And then there's the careful processing, from manual salting using Sicilian sea salt to slow, cold smoking using prized wood. It has a bright color and firm, compact...

The superior quality Coda Nera Riserva fillet is a fine selection of salmon from Skyervøy, Norway. Smoked according to the ancient Baltic method "a la ficelle" (over a wood fire), it's delicate on the palate, low in salt and surprises...

Their 40% Ghana milk chocolate is produced according to a classic approach, drawing on single-origin cocoa. Both aromatically and in terms of flavor, it expresses sweet, "chocolatey" aromas characteristic of milk, faint vegetal hints that call up earth and dry...

There are wafers and then there are "waferini". The diminutive fits perfectly here as these are, in fact, small wafers, very thin, also very crumbly. At the beginning they were only available in the classic vanilla and hazelnut versions, but...

Their albacore tuna in olive oil is caught in the Mediterranean using longlines, processed manually while fresh, cooked in water and salt, and then left to rest in glass jars for at least six months. The fillets, pale pink in...

Their paccheri, produced with durum wheat semolina from Molino Casillo (Selezione) and dried at around 50 °C, are excellent. To the eye they stand out for their uniform cut and artisanal quality-the surface opaque and porous on the outside, rough...

Red King salmon, dry salted with coarse sea salt and a little sugar, then cold smoked, is vividly colored, slightly moist in texture. It offers up natural aromas of gentle smoke, curing salts, fish and the sea accompanied by umami...