A surprising reinterpretation of BBQ sauce, with all the classic elements enriched by ingenious creative twists. Very clean and forthright flavor to boot. Aromatically it's quite multifaceted: fresh citrus meets balsamic notes, nice tomato, particularly lively vinegar, spices and a slightly smoky whiff. In the mouth it's full and harmonious, aptly balancing sweetness and acidity, adorned by a caress of...

A highly distinctive Italian-style ketchup made with Italian tomato purée and honey, Valle d'Aosta apple vinegar, sugar, salt, bay leaves and cloves, without thickeners or gelling agents. Grainy, dark and very dense, it unveils fragrances and aromas of great personality, with a whiff of tomato that's so intense that it's reminiscent of sun-dried Sicilian "strattu", all accented by spicy hints,...

Founded by Francesco Carriero, Martina Franca has just over ten years of experience under its belt. Francesco took advantage of the area's favorable climate and his skills in food technology to build on Puglia's tradition of pig breeding. To boot, the producer opted to revive the native pig breeds and artisan production techniques of the Itria Valley, a territory known...

The Matilda district of the Reggio Apennines has been appreciated since ancient times for its delicious local produce. Here, in 1951, Fernando Gianferrari and his wife, Maria, began producing artisan charcuterie. It's an art that's been handed down over time, from father to son, with a long-standing focus on quality. The meat, which hails from heavy pigs, is cured by...

Their "Savoiardone di Sardegna" is a registered trademark made according to an original recipe with only three ingredients: fresh, free-range eggs, wheat flour and granulated sugar. They're perfect for breakfast and preparing tiramisu, thanks to their clean, delicate and gentle fragrances and aromas: appealing hints of eggs, flour and baked sweets. In the mouth they're balanced and quite persistent.

This family-run business was founded 30 years ago by the Napoletanos, who were already active agricultural producers. Their mission has always been to preserve and defend the quality of the San Marzano Dop tomatoes cultivated in Agro Nocerino Sarnese, their best growing area,, drawing on the territory's most outstanding farmers for peeled tomatoes (in glass bottles, in cans, and in...

This specialty is made from the pork thigh — salmon pink in color with very slight marbling and no traces of fat. It yields delicates aroma reminiscent of cured meat and a faint whiff of smoke alongside spices (garlic and juniper) and nuts. In the mouth it's savory and well-rounded, with a lingering sweetness. The texture is pasty and soft,...

Asiago speck is a well-balanced piece of charcuterie. A lovely, deep ruby red color interspersed with fine yet broad marbling, it offers up penetrating aromas of herbs, balsamic whiffs and smoky notes alongside classic notes of aged meat. In the mouth it proves highly savory, revealing a pleasant flavor with its own uniqueness. The texture is nicely soluble.

In appearance, it resembles a chinotto (or a flat cola), with very subtle, evanescent fizz. The difference from chinotto is slight, both in aroma and taste: there's a delicate yet lingering bitterness, well controlled sweetness, and signature notes of cooked citrus. There's also a hint of caramel reminiscent of sparkling wine. It boasts a nice balance between bitterness and sweetness,...

This stracchino, with its glossy white color and creamy texture, spreads easily and has nice consistency. Aromatically it's redolent of yogurt, with balanced acidity and the slightly bitter aftertaste for which stracchino is known, leaving the mouth feeling fresh and clean.

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, making for fresh, milky notes in the mouth.

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, aromatic flavors where hints of nuts meet spicy, toasted notes, though it tends towards ever greater spiciness as it matures....

This Bitonto producer's taralli are a high-quality, artisan product. They're made by hand using a dough of soft wheat flour, white wine, and extra virgin olive oil, then lightly boiled, as per tradition, dried and finally baked to perfection. Toasty aromas and whiffs of quality olive oil are immediately evident. The texture is crumbly, with the elegant and comforting flavor...

Sapori&Dintorni taralli are produced for Conad by an Apulian bakery who use just Italian flour and 4% extra virgin olive oil (versions with fennel and chilli pepper are also available). Lightly salted, they entice with their biscuity aromas and compact, crunchy texture, making them the perfect accompaniment to an aperitif or paired with charcuterie and cheeses, especially those from Puglia.

Cut from the most prized part of the fish, specifically the belly (known as the "tarantello"), this Mediterranean-caught tuna fillet has a deep, antique rose color and a soft consistency. Both its aroma and taste are balanced and distinctive, with signature hints of preserved tuna meeting a faintly vegetal touch, making for a well-rounded aromatic profile. It's a properly savory...

These cookies have a filling of raw Sicilian almond caramelized with muscovado sugar and licorice. At the center of it all is a cube of candied Sicilian orange, wrapped in 78% dark chocolate from Ecuador. Sweet, opulent, and baroque treats, they exhibit superb aromaticity, with delicious candied orange conferring freshness. Masterful craftsmanship, with a thin outer shell filled and sealed...

When cooked, the tapered grains of their Thai Aromatico (gently hulled in a third-party mill without complete whitening) release a delicate but multifaceted bouquet: whiffs of grains, biscuits and freshly baked bread. In the mouth it's moderately sweet and slightly bitter on the finish, quite even in intensity and persistence, revolving around gamey aromas and distant echoes of milk. In...

For three generations the Masini family have managed their business with dedication and passion, having set themselves the goal of maintaining the authenticity and quality of each product ever since the outset. In addition to their exquisite ladyfingers, they produce traditional pane guttiau and carasau, galletteddas (biscuits), mostaccioli, toasted fregula and malloreddus (traditional pasta). A delicious new addition is the...

Tomarchio soft drinks have been favorites in Sicily ever since 1920, as they aptly represent the island's authentic flavors. They're prepared using simple and genuine ingredients, drawing on citrus juices ripened in the warm Sicilian sun, water from the slopes of Etna, and artisanal production methods. Three lines are offered: Classica, Deliziosa&Autentica and BIO. This last, designed for the hotel...

With their relatively reasonable price tag (available for purchase online or in gourmet shops) and a shelf-life of 90 days, what more could one want from fresh tortellini, made according to the Bolognese tradition and a certified recipe? Its long shelf-life is achieved through an innovative pasteurization process that ensures hygiene and food safety while keeping the pasta sheet rough...