Risotto alla Parmigiana with Crispy Guanciale and Balsamic Dressing
Gramigna Pasta Bake with Cheese
Artisan panettoni
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Chili Pepper Tomato Sauce
Since its very first arrival in Europe, the chili pepper has been a symbol of luck and protection, a bright red charm said to keep negativity...
Goes into Spaghetti All’Assassina
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Parmigiano Reggiano PDO 36 months
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth. It is an extremely ancient cheese which has...
Goes into Risotto alla Parmigiana with Crispy Guanciale and Balsamic Dressing
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Canned Cherries
Our canned fruit draws inspiration from the past when refrigerators and freezers were yet to be invented. Sugar and lemon were the only ingredients used to...
Goes into Cherry Crostata
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Strawberry Preserves
Fresh and wholesome—in a word, natural. Our preserves contain no food colorings, additives, preservatives, or pectin, and they’re made with a deep respect for tradition while...
Goes into Strawberry Tiramisu
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Semi Aged Pecorino from Apennines
There are cheeses that have different flavours depending on the Italian region they come from. When you say Pecorino, you can almost take an imaginary tour...
Goes into Cold Pasta Salad with Vegetables in Oil and Pecorino Cheese
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Strong Provolone
Some encounters change the course of a lifetime, others give rise to inventions capable of transforming the world, and still, others allow the creation of priceless...
Goes into Baked Gnocchi
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Extra Virgin Olive Oil "Colline di Romagna" DOP GOLD AWARD at NYIOOC
Our Extra Virgin Olive Oil "Colline di Romagna" DOP is produced between the Po Valley, the Apennines and the Adriatic Sea, in full compliance with a...
Goes into Marinara Sauce with Garlic Bread
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Parmigiano Reggiano PDO 24 months
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth. It is an extremely ancient cheese which has...
Goes into Creamy Pumpkin Soup with Parmigiano Reggiano and Crispy Prosciutto di Siena Chips
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Grilled Zucchini in Oil
In the kitchen—and in life—timing is everything. Zucchini know this well: they must be harvested before they fully ripen. Only then will the seeds stay small,...
Goes into Crêpes Ratatouille
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Goccia Nera - Balsamic dressing aged
Vinegar cellars are receptacles of memories. The past merges with the present, in the shadow of barrels made from different kinds of wood, each conferring a...
Goes into Pinsa with Mortadella, Pecorino Cheese, and Balsamic Dressing
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Rustica Tomato Passata
Even those who aren’t particularly fond of vegetables can’t resist tomatoes in whatever way they’re cooked. Our Rustica tomato passata is 100% natural and made with...
Goes into Small Tagliatelle Timbales
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Tomato Passata
Tomatoes have come a long way. They arrived in Europe centuries ago from Mexico and Peru. For a long time, tomato plants were used solely as...
Goes into Pan Pizza with Peppers and Cherry Tomatoes
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Grilled Eggplant in oil
Eggplant has a story of revenge: considered as object of superstitions and beliefs, it has been kept away from the kitchen for a long time. Thankfully,...
Goes into Bun with Vegetable Sauce, Pecorino Cheese, Prosciutto and Eggplant in Oil
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