Recipes

Su Nuraxi showcases time-honored cheesemaking techniques, proudly passed down from generation to generation, an approach that's embodied in a cheese with an old soul. Made from fresh sheep's milk sourced from the inland pastures of Sardinia, this Pecorino features bold,...

Boscovivo has always carefully selected its ingredients, which are mostly Italian and often locally sourced. As they're based in Val di Chiana, one of their most representative products is, indeed, Chianina meat sauce, with its trademark pleasant, delicate flavor.The ingredients...

Their Tuscan cocoa cream (the milk-free version of Amedei's spreadable gianduja) is made of 50% PGI Piedmont hazelnuts - the rest is cocoa (paste and powder) and cane sugar. To the eye it's compact and even. On the nose it...

This prized bluefin tuna is caught in the Mediterranean by Sicilian fishing boats. Artisanal processing, excellent ingredients, and preservation in quality extra virgin olive oil results in a product with firm yet tender flesh, clean and thrilling aromas, and flavors...

Sabatino Cillo's ragout is a classic that evokes the aromas of Sunday dinner. It's prepared according to tradition and only with the best ingredients: various cuts of Marchigiana breed beef, Suino Chiaro del Sannio pork, Taburno extra virgin oil, San...

An amber (though clear) color, this is a corpulent vinegar with complex aromas and flavors. Apricot, almond kernel, chestnut honey, vin santo and spices all emerge when you close your eyes. It's a vinegar with a strong personality, but not...

Their grissini H2O complete a wide range of breadsticks. The use of water instead of fats gives the product a unique lightness and crumbliness. They're perfect in their fragrance and delicate aromas, clear and reminiscent of bread crust.

Slender and long, their classic hand-rolled breadsticks are made only with water, flour, salt, yeast, a bit of lard and 100% Italian extra virgin olive oil. Long, natural leavening that makes them fragrant and easy to digest. They go perfectly...

This time-honored pasta from Irpinia was once prepared by hand by housewives who used only a mixture of durum wheat semolina flour, water and a knitting needle. Graziano makes it by extrusion with a bronze drawing machine, which gives the...

Esca's Reginette are prepared with fresh eggs, soft wheat flour, sugar and honey (Sardinian and Italian). Characterized by their trademark etched grooves (and large, per Sardinian tradition), these biscuits melt in your mouth, revealing a flavor that's less sweet and...