To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy
The Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures
Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna on the left of the river Reno and Mantova on the right of the river Po.
The mustard is a typical specialties of the gastronomy of Northern Italy and the creamy one dating back to 1397
The Balsamic Vinegar of Modena IGP Denso 5 Scudi is aged exclusively in oak barrels, one of the most noble woods of nature for resistance and fragrance.
Exalt the taste of your Hamburger, steak or chicken wings with the Bull's Eye Original BBQ Sauce.
The polenta Molino di Ferro is the only one ready in less than a minute, thanks to the special precoating process.
The paté is well covered by a layer of oil and has a pleasant dark brown color.
The rolled bacon is a real touch for eyes and palate.
Gloriosa exclusively employs pig meats born and bred in Italy whose diet has been controlled at every stage of their growth.
It is a cheese made with pure sheep milk
Chop of fine porcino mushroom, selected for large size and prepared with an appetizing dressing, manually.
Amarena Fabbri is semi-canditated and preserved in syrup, following the same secret recipe and handed down for generations.
Delizie di Calabria wants to honor its majesty chili with a wide range of products based on the ingredient prince of many recipes Calabresi.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
Black pepper in dried grains cultivated in the countries of the tropical belt in the ideal climatic conditions.
Garofalo integral guitar spaghetti serve in the dish all the natural flavor of organic durum wheat semolina.
The Salsiccia di Cinghiale is for all lovers of meats with an intense and natural taste.
The Iberian chorizo that comes from the Iberian pig, fed with acorns is a product composed of the most lean parts of the highest quality, selected exclusively for the preparation of this chorizo.
Sicilian cannoli enchants with their typical bubbles and the sparkling ricotta cream.
La Colomba Pasquale is the sweet yeast typical of the Italian tradition, which takes you to the table on Easter day together with the Neapolitan Pastiera .
The essence of Sicily enclosed in a single sweet... aromas and unmistakable compounds bite after bite.
Neapolitan sandwiches called "pagnottielli" are rustic sandwiches filled with meats and cheeses, typical of the street food partenopeo.
Neapolitan sandwiches called "pagnottielli" are rustic sandwiches filled with meats and cheeses, typical of the street food partenopeo.
Neapolitan sandwiches also called “pagnottielli” are rustic sandwiches filled with sausage, friarielli and cheeses, typical of street food partenopeo.
The chestnut, or baldino or ramen, is a typical dessert prepared with chestnut flour and enriched with raisins, pine nuts and rosemary.
The spicy stuffed peppers are a traditional agri-food product of Calabria, consisting of spicy cherry peppers filled with tuna, with the addition of a cappero, and preserved under oil.
The mile is a carnival dish, simple and tasty of the traditional Campania cuisine.
Neapolitan sandwiches also called “pagnottielli” are rustic sandwiches filled with sausage, friarielli and cheeses, typical of street food partenopeo.
On March 8th is a special day, women are owed with a flower that has the color of the sun and which smells good.
Inspired by one of the classic sweets of the bell pastry, the famous chocolate caprese, we have experienced a more candid and fragrant version of citrus: lemon goat.
Instant coffee, natural solubilized toasts (barley, rye, chicory, malt), sugar, aromas. May contain traces of milk and derived products.
The susumelle, also known as pitte di San Martino, are one of the best desserts that are prepared in Calabria during the Christmas holidays.
The caprese cake is a traditional Neapolitan dessert, prepared with almonds, cocoa, eggs, butter and sugar (and powdered sugar to garnish).
Features: chestnut is a plant widespread throughout Italy, from Piedmont to Sicily.
With our barley and soluble coffee you can combine the two pleasures in a unique and unforgettable moment of relaxation
The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
The Denocciolate Cheeses are great to try as dessert, but also as an ingredient for your desserts.
The provolone is a spun cheese made with cow's milk.
The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.
Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.
This semi-molle cut pistachio cheese is obtained from bovine milk and is typically distinguished by the taste due to the presence of roasted pistachio in addition to the final manufacturing phase.