Recipes

This highly appreciated fish is still caught by hand in the cold waters of the Pacific Ocean today. The Silver Salmon stands out for its sweet flavor and firm, dense meat, rich in nutritional properties. Processed entirely in Italy, it's...

A low, dark hazelnut-colored panettone with a burnished top cut into four. Inside, the crumb has small, elongated alveoli, a tight eyelet that encloses the fruit: raisins of medium carat and good texture, candied fruit (Sicilian orange peel and Diamante...

Stringhetto's Tuttafrutta Strawberry is a fruit compote made without added pectin, composed entirely of fruit and fructose. It's not a classic jam, but rather a dessert, made using a low-temperature vacuum cooking process. The result is a bright, velvety, raspberry-colored...

With 30% less fat and no hydrogenated fats, this dough is made with wheat flour, water, palm vegetable fat, and rapeseed vegetable oil, water, ethyl alcohol, wheat starch, sugar, salt, and citric acid. The packaging provides preparation and cooking instructions...

This orange juice is sweet and full-bodied in flavor, with vibrant, fresh aromas and a ruby red color. It's all thanks to pure "Arancia Rossa di Sicilia IGP" oranges bursting with vitamin C and anthocyanins, and from their particularly aromatic...

Aged for at least two months, Fioretto features a dark brown crust, the result of anti-mold treatments. Aromatically, it reveals pleasant, warm, and pervasive milky notes. To the eye, the cheese is compact, ivory-colored turning to straw-yellow as it ages....

For over two thousand years, flocks of sheep roaming freely in the Sardinian countryside have produced the milk used for this cheese made with lamb rennet. In the imperial palaces of the ancient Romans, during banquets, it was considered the...

Pecorino Sardo Maturo DOP is one of Sardinia's most time-honored cheeses, a millennia-old expression of the island's culinary culture. Deep agricultural and pastoral roots, along with singular environmental conditions and climate, make this pecorino unique among traditional Italian cheeses. It...

Parmareggio, the most popular brand of Parmigiano Reggiano, also offers a butter made from the creams of Emilian dairies. A butter from outcropping cream, obtained by processing Parmesan cheese. The color is very clear, almost niveous; the taste and flavor...

Together with burrata, this is the dairy's flagship product. It's crafted entirely by hand, combining hand-pulled mozzarella and fresh cream with 36% fat content, which adds much more flavor to the product. For production, local, high-quality fresh milk is used,...