GAROFALO _
They come from Emilia Romagna, the cannelloni Garofalo re-elaborate with taste and craftsmanship the original recipe of this specialty.
They come from Emilia Romagna, the cannelloni Garofalo re-elaborate with taste and craftsmanship the original recipe of this specialty.
The excellent quality of Alimentha products is guaranteed by an accurate choice of raw materials and by strict control of production processes.
Coffee is one of the most popular blends of Passalacqua and definitely deserves a try.
Extracted from the sea urchins, with its intense scent, its warm coloring and sweet taste is one of the most appreciated products.
The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
The Gran Sardo is a table pecorino cheese with typical mule back barley, smooth crust of yellow or black color, hard paste compact or slightly look, of course white.
Historically the taste of walnut accompanies cheese on the tables of the nobles.
The Amalfi Coast box has vegetables and typical local fruits of excellent quality.
The Gran Sepi is a pecorino cheese with high maturation, with a marked and tasty taste.
Garofalo integral guitar spaghetti serve in the dish all the natural flavor of organic durum wheat semolina.
It is simply the best bresaola in Valtellina, marked by the IGP brand.
They have the classic shape of the feathers, with an oblique cut, the whole Garofalo striped pens bring in the dish the taste of the prepared pasta with passion.
Assomigliano with large smooth paccheri, the whole Garofalo slaps are presented to many preparations.
The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.
In Belgium, people have developed a very special and unique Belgian habit. For decades, they put their favorite cookie, Lotus Biscoff, on their bread!
The saffron is a spice that is obtained from the stigmas of the Crocus savus flower, also known as a true saffron, a plant of the Iridaceae family.
Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
Cheese from millenary history, the king of Piedmontese cheeses.
Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.
Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
Excellence in Italy: Dark egg type C with whole IGP hazel in box with ribbon and refined surprise.
Farina with excellent working characteristics developed based on the feedback of master pizzaioli.
It is indicated above all to season first dishes, using also the oil to further enhance the taste of the dish.
They originate in the land of Sicily and their name evokes the pleasure of the fact in the house.
Mixed mushrooms porcini in sunflower oil in jar, excellent as contours and appetizers.
Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.
Many products, a thousand sizes, a guarantee: the quality Biraghi.
They twist on themselves and embrace the sauce, the Fusilli Legumi and Cereali are the classic short pasta format in the gluten-free version.
Amarena Fabbri is semi-canditated and preserved in syrup, following the same secret recipe and handed down for generations.
Pennoins are a protein rich paste, ideal for celiacs and gluten intolerants.
Its way of proposing extends its spectrum of use by going beyond the use at the table, to perform with great identity in aperitifs and appetizers.
The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.
The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.
Herbal gourmand salami is characterized by a sweet taste, slightly smoked.
Spanish salami gourmand with black pepper with a delicate and smoked taste.
Produced with the best swine meat according to the traditional recipe of family and flavored with aromatic herbs, this speck is seasoned with fresh mountain air.
Smoked salmon is a food obtained from the conservation of salmon, which is aged and smoked.
Homogeneous consistency with some small leaf, straw yellow
Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.
The cup of Parma IGP is one of the top products of this land.
Delipaste flavourings from Fabbri are fruit purees and cream pastes, which guarantee an optimal and constant yield in all your processing.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
Asiago cheese is a dairy product of cow's milk with semi-cooked pasta and a protected designation.
It is an excellent base to prepare ice creams both cream tastes and fruit tastes