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Blend of Arabica and Robusta coffees from plantations in Central America, Africa and Sumatra, certified according to the International Organic Standard.
Coffee grown without the use of fertilisers or chemical herbicides.
Perfect to enjoy in the morning or after lunch for the right energy boost with its intoxicating aroma.

Grind suitable for Espresso and Moka machines.

Packaged in 250g resealable tin in modified atmosphere.

A blend of Arabica and Robusta coffee from plantations in Central America, Africa and Sumatra, certified according to international organic standards. Green coffee grown without the use of pesticides, fertilizers or chemical herbicides.

Suitable for coffee machines with grinder

250g

Blend of decaffeinated Arabica and Robusta coffees from plantations in Central America, Africa and Sumatra, certified according to the International Organic Standard. Coffee grown without the use of chemical fertilisers or herbicides, decaffeinated using a natural method without the use of chemical binders.

Available in 500g bag with freshness protection valve.

The topinambur production of the small family farm Delicatessence is partly processed to preserve them in extra virgin olive oil. This rather unusual sub-oil is characterised by a surprising taste and a slight crunch. To be enjoyed on bruschetta, as an accompaniment to cold cuts and cheese platters or with meat dishes.

300 g

Tintilia is one of Molise's few indigenous grape varieties, rustic, very cold-resistant, not very vigorous and characterised by rather low productivity. This Tintilia has an intense ruby red colour with garnet hues. The nose has intense aromas of plum, blackberry, and spicy notes. In the mouth it is warm and enveloping.

Rediscover the pleasure of breakfast with this exceptional spread. The velvety sweetness of almonds and the aromatic power of organic cocoa give this cream a unique, smooth texture.

Enjoy it (without moderation) on toast, in your pancakes, or simply by the spoonful for those with a sweet tooth.

200 gr

Produced by the Biscottificio Cirucci using the flour and extra virgin olive oil from Via dei Contrabbandieri, these taralli are handmade and baked for 30 minutes at 200 C. The absolutely characteristic aroma of the stone-ground semintegral flour made from Senatore Cappelli wheat makes the taralli a highly prized savoury biscuit product.

200 g

Taralli’ are a typical product of Puglia and other regions of southern Italy, such as Molise. They are handmade according to the traditional recipe of the old master bakers.

Serve as an aperitif with olives or as an accompaniment to platters of cold meats and Italian cheeses.

Produced by the Biscottificio Cirucci with flour and extra virgin olive oil from Via dei Contrabbandieri, these taralli are handmade and baked for 30 minutes at 200 C. The absolutely characteristic aroma of the stone-ground semintegral flour made from Senatore Cappelli wheat makes the taralli a highly prized savoury biscuit product.

200 g

Caserecce made with stone-ground Saragolla durum wheat semolina, bronze-drawn and dried slowly at low temperature to preserve their nutritional qualities and hold. Caserecce are formed from two twisted strands of pasta. This shape allows the pasta to perfectly retain the flavours of the sauces and keep its 'al dente' texture. The semi-spiral shape of caserecce makes it possible to embrace both refined and simple sauces.

Perfect to be enjoyed at breakfast or after lunch and able to give a good dose of energy. Grinding suitable for filter and moka machines (Italian coffee maker such as Bialetti). Delicate coffee with a fruity aroma, characterised by a pleasant citrus note, medium-low body, balanced and delicate aftertaste of peach and dried fruit.

Re-sealable pack of 200 gr

Coffee with a fruity and spicy aroma with balanced acidity and medium body. Characterised by a delicate and pleasant sweetness on the palate, with a lingering aftertaste of dried fruits, chocolate and caramel.

In resealable pack of 200 g

Fusilli is one of the four most popular pasta shapes among Italians (spaghetti, penne, fusilli e rigatoni). They are called in different ways in different regions of Italy. See below for tips on how to best combine this pasta format.

The "conchiglie" are a delicate and elegant format that collects the creamy sauce like the lid of a treasure chest. The wide cavity retains the flavours of the sauces and brings them to the palate with all their intensity.

The 'sedanini' take their name from the 'grooved' appearance resembling celery sticks.

Porcini mushrooms harvested in the countryside of Molise and dried in a traditional way.

Suggestions for use: ideal in risotto type dishes or with tagliatelle.

Fusilli" is one of the four most popular pasta shapes in Italy (spaghetti, penne, fusilli e rigatoni). They are called by different names in different Italian regions. See our tips below.

Caserecce" are formed by two strands of twisted pasta. These small twists of pasta are versatile because their shape perfectly retains the flavour of the sauce while maintaining the firm "al dente" texture. The twists allow it to embrace both refined and simple sauces.

Fusilli" is one of the four most popular pasta shapes among Italians (spaghetti, penne, fusilli e rigatoni). They are called in different ways in different parts of Italy. See our tips below.

The "sedanini" take their name from the "grooved" appearance resembling celery sticks. This format of paste is suitable for both light vegetable sauces and richer sauces with fresh cream.

2,5 kg