Delicatessen

Fresh local organic garlic sprouts are processed by hand. They are blanched in white wine vinegar and then hand-potted and preserved in local extra virgin olive oil. No preservatives added.

Suggestions for use: as a seasoning for pasta with parmesan or pecorino cheese. As a starter with cold meats or mature cheeses. As an accompaniment to smoked fish (tuna, salmon) or spelt-based dishes (risottos, soups) and meat dishes.

Ready-to-use sauce prepared with fresh local tomatoes. This product is the result of a traditional recipe with organic ingredients such as olive oil and basil. No preservatives, no colourings and no additives.

Suggested use: ideal as a pasta seasoning or with red meat.

These beans are white, round, small legumes. They are characterised by a delicate taste, a soft consistency and a thin skin.

The black truffle butter will add a fine and delicate touch to your pasta dishes, in broth or on meat. It is also very popular on small sandwiches as a starter.

Couscous with beetroot, with its pleasant colour and taste, is a perfect ally for our body as it is a source of fibre and minerals such as sodium and potassium. This couscous is made from 100% Italian durum wheat flour.

Package of 400 gr

Suggestions for use: Couscous is very versatile in cooking. It can be used in both hot and cold dishes, accompanied by vegetables, meat or fish.

One of the main characteristics of long narrow pasta is its ability to adapt perfectly to any type of accompaniment. Meat sauces, fish, vegetables, cheeses and various vegetables are always able to exalt the taste and offer surprising aromas and flavours.

Prune jam made only with local prunes is ideal for preparing desserts and to accompany fresh cheeses.

The freshly harvested local aubergines are processed by hand. They are macerated in white wine vinegar, seasoned and then jarred and preserved in quality extra virgin olive oil.

Suggested use: as a starter with cold meats and aged cheeses or as a condiment for a pasta dish.

Made with fresh organic wild chicory and dandelion from the region. Harvested, processed, blanched and homogenised with high quality olive oil. Seasoned with local herbs, it is then jarred without preservatives.

Suggestions for use: ideal on toast, rice cakes, rusks or as a seasoning for smoked fish and pasta dishes.

This cream can be enjoyed on toasted bread or bruschetta, but also with an omelette, pasta or lasagne (asparagus and mozzarella). You can also use it to season cold vegetables.

90 g

The spaghettone made from durum wheat semolina of the Saragolla* variety is bronze-stretched and dried at a low temperature to preserve its nutritional qualities. The stone moulding process allows to respect the characteristics of the grain and to obtain more nutritious flours that retain all the nutrients (vitamins, essential oils, enzymes and mineral salts).

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.

Handmade with fresh local garlic sprouts, seasoned with local herbs and jarred with quality olive oil.

Suggestions for use: ideal on toast, rice cakes, rusks or as a seasoning for omelettes.

Lightly spiced cream with black truffle and extra virgin olive oil. Try this delicate cream with a hint of spice on toasted bread, bruschetta or an omelette. To enjoy "Piccantella" in a different way, you can also enjoy it as a pesto in pasta dishes or as an accompaniment to meat.

80 gr

"Tubetti" are very suitable to accompany legumes and vegetable-based dressings.

Dellarole rice is an ancient Italian rice variety whose cultivation dates back to the early 1900s. It belongs to the ‘medium’ group with a round grain. The company Una Garlanda cultivates rice in a completely natural way, using practices of rotation, of ‘green mulching’ in the presence of increasingly wild grassy embankments to re-create biodiversity. Dellarole white rice is suitable for all preparations. Cooking times may vary depending on how it is cooked, the type of recipe, habits and preferences. As an indication, cooking time varies from 10 minutes in a common pot, 15 for classic risotto and 6 minutes in a pressure cooker.

Recommended for preparing risottos.

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

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

This cream is to be enjoyed on toast or bruschetta but also with omelette, pasta or lasagna (artichokes and mozzarella). You can also use it as seasoning in cold dishes made of seasonal vegetables.

90 gr

One of the main characteristics of long narrow pasta is its ability to adapt perfectly to any type of accompaniment. Sauces with meat, fish, vegetables, cheese and various vegetables are always able to enhance the taste and offer interesting aromas and flavours.