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, together with the meticulous work of skilled hands, make it an Italian excellence with a delicate and sweet taste. Cotto...

A forerunner, since 1994, of the so-called ‘baked out of the mould' line, it wins the eye with its generous slice section, marbled and of a decisive pink colour. Intense nose, with extremely pleasant and clean biscuity notes, warm tones of cooked meat and slight spiciness. Great delicacy, wisely dosed savouriness on the palate, vanilla and fresh, with a juicy...

Consisting of Italian meat, free of preservatives, gluten, lactose and GMOs, Al Naturel exudes a sweet, fresh and linear aroma, but also a complex one of white and yellow-fleshed fruit and nuts. On the palate, it is elegant and persistent, sweet and with a perfect savouriness, where the olfactory notes are enriched by hints of candied fruit, pastries and umami...

Galloni Prosciutto di Parma 24 MONTHS Gold Label is the expression of the most authentic Italian charcuterie. This product is still salted by hand by master salters who pay care and attention to the ability of each individual leg to absorb the salt, dosing it wisely. The long natural maturation is followed step by step by highly experienced cellarers. An...

The story of Pura Delizia is that of a family that has been in the world of cocoa and chocolate for over fifty years, trying every day to combine tradition and innovation. Strengthened by their experience in the sector, in 2013 they came up with the idea of producing ‘bean to bar' chocolate (from the cocoa bean to the bar)...

Mineral waters are not all the same. Each has its own history: Acqua Valverde springs from the living rock in the heart of Valsesia, on the slopes of Monte Rosanel Geoparco Sesia Val Grande, a UNESCO heritage area. Its source is a rich and lush territory where it is possible to draw from a unique water that rises microbiologically pure...

A ricotta with great personality and aromatic persistence. On the nose, it is distinguished by sensations reminiscent of alpine milk and fresh cream. On the palate, it leaves no room for graininess and stands out for its excellent creaminess and intensity of flavour.

Founded in Oristano in 1975, Azienda Passiu is a young and dynamic company that works with the aim of producing rice of the highest quality. Specificity and research have always characterised the work of the company, which since 2015 has started marketing rice under its own brand, cultivating both historical varieties of Italian rice-growing and recently established varieties. Suitable for...

Vialone Nano Classico rice is a highly prized variety and versatile in cooking. It has a round, pearl-like grain. Thanks to its amylose content, excellent cooking properties and high absorption capacity, it is ideal for the preparation of great risottos. Riso Passiu is the only Sardinian company to produce it. In addition to tasty sea and land risottos, it is...

Sottocrespone is one of the five types of Varzi salami, which has linked its name to the local salami, protected by a PDO. An ancient sausage (its origins date back to the Lombards), representing the aristocracy of Italian salamis, made with noble cuts of pork (at least 70% lean meat). Sottocrespone Vecchio Varzi is a one-kilo filzettone with at least...

In 1951, Fernando Gianferrari and his wife Maria started producing artisan cured meats in Canossa, in the Reggio Emilia Apennines, in the so-called Matildica area, appreciated since ancient times for the goodness of the local food products. This art has been handed down from father to son until today, always focusing on quality. The meat, which comes from heavy pigs,...

Salumificio Palmieri is a benchmark brand in the production of high-quality mortadella, with a history stretching back more than a century. Founded in 1919 with Emilio's workshop in the heart of Modena, the company has over time specialised in the production of mortadella and pre-cooked sausages. Since the 1970s, the salumificio has been based in San Prospero and has become...

Cleverly combining tradition and innovation, the Scarpato pastry shop, founded in 1888, has grown over time without ever losing its artisan character and always offering new emotions. Today it is a solid point of reference in the area. Its great pride is the production of pandoro, panettone, offelle and colomba cakes, all made with raw materials selected from among the...

Asiago speck is balanced, with a beautiful intense ruby colour and a subtle, diffuse marbling. The penetrating scents and aromas of aromatic and balsamic herbs and notes of smoke accompany the classic hints of seasoned meat. The palate, with its important savouriness, reveals a pleasant taste with its own originality. Texture of good solubility.

In its aspect, it is similar to a chinotto or a flat cola, with a very subtle and evanescent effervescence. Even on the nose and in the mouth the distance with chinotto is very short: there is bitterness, delicate but persistent, there is a very controlled sweetness, there are the typical citrus notes (of cooked citrus). There is also caramel,...

Stracchino, with its glossy white colour and creamy paste, has a good spreadability and consistency. It smells of yoghurt, has a balanced acidity and a bitter aftertaste, typical of this product. It leaves the mouth fresh and clean.

It is, together with burrata, the flagship product of the dairy. It is made in a totally artisanal way by combining hand-pulled mozzarella and fresh cream with or without lactose with 36% fat, which gives the product much more flavour. Freshly milked, special quality milk from 0 km is used for production and gives fresh lactic notes to the palate.

Stuffer was founded in 1919 in the heart of Bolzano's old town with the establishment of a food wholesale business. Klaus Stuffer, in 1965, with the help of his mother Luise, set up a new company, which of course retained the family name and specialised in the market and distribution of fresh foodstuffs. Over time, new openings are made and,...

The taralli are made by hand, with a dough of wheat flour, white wine and evo oil. After an initial light boiling, as per tradition, they are dried and then baked in the oven, respecting the right timing. To the nose, one immediately recognises the scent of toasting and good oil. In the bite the texture is crumbly, the flavour...

The Adelfio bluefin tuna in olive oil presents well-defined, compact slices of a beautiful antique pink colour. The aromatic profile is intense, centred and clean, accurately recalling the raw material. The taste is full and with a very balanced savouriness. The structure is very pleasant, soft but not yielding, mellow and chewy. A very versatile product, to be enjoyed absolutely...