Scamorza is a very short seasoning cheese.

Tuna fillets are characterized by their compactness that makes them high quality and refined taste

The best recipe of CARTE D'OR always: with a delicate and intense taste.

More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .

The Salumificio San Vincenzo produces various types of SALSICCIA.

Ideal on Hamburger, hot dogs, sandwiches, fries in a practical pet squeezer bottle overturnable for a better yield

Ideal to accompany all kinds of white meat and cheeses, also excellent on baked potatoes and fries.

Ideal to accompany meat and fish dishes, but also noodle and rice dishes

Sweetly spicy tomato sauce with smoked taste

Sweetly spicy sauce with tomato and smoked whiskey, ideal to accompany grilled meat and enrich the sandwich with taste.

The Lardo di Pata Negra was born from the idea of norcini Cerù to bind the latiny and ancient traditions of two Mediterranean peoples, the Italian and the Spanish, to create a combination of flavors that finds roots in the woods of great oaks and in the ancient ways of living in the countryside.

Suggested flour for doughs that require a medium-long leavening with yeast.

These delicious scamorzine, hide inside a heart of olives dripping of high quality

The Grano Cotto Chirico has always been the best ingredient for the Neapolitan Pastiera thanks to its thickening capacity resulting from the icy starch present in the package.

The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.

The seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.

The “Melanzane in oil cut to fillet” are suitable for hot, cold, tartine and/or aperitifs.

Orange topping Fabbri is a delicious garnish for your preparations.

The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.

Crunchy and light Caribbean bread is a unique and delicious product that never tires.

Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.

Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.

The Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.

The characteristic of this product, should be sought in the seasoning.

Its name derives from "trying", or from the tests that are carried out to find the right moment for spinning.

The new product was thought for consumers attentive to their diet.

This small fish, as well as containing polyunsaturated fatty acids, very useful for antithrombotic and antiarteriosclerotic effects.

It is ideal for making Japanese dishes and especially for sushi.

One of the typical Apulian appetizers are grilled peppers, peeled and cut into fillets.

Embracing and original taste, for gourmet, to propose in a happy hour at home with friends or in a two night, as a wanted appetizer.

Dry porcini mushrooms are rich in nutrients important for health.

The Soft Torroncino is a revisitation by Fabbri of the classic torrone.

Amarena Fabbri is the Italian specialty that has made the company famous all over the world.

Great with semi-seasoned cheeses. Ideal for bruschetta and toast.

Larger than the Mezzi Rigatoni, but equally suitable for capturing the most different seasonings, the Mezze Maniche Rigate, with their external stripping exalt of taste every recipe.

Modena's balsamic vinegar "SUA MAESTA" or His Majesty is a balsamic vinegar worthy of this name.

It is a cheese made with pure sheep milk

The process of denoching, causes the inner pulp to acquire thetasteof the dressing, not by chance the denoised olives are the most suitable to be marinated.

Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.

It is the product for those who want to taste the freshly cut tomato all year round.

The Casa Marrazzo corbarini tomatoes are a typical production of Agro Sarnese-Nocerino and are grown mainly on the hills of Corbara, in the Lattari Mountains.

From the typical Laziale tradition, Amatriciana (matriciana in Roman dialect) is a sauce for pasta composed of cheeks in olive oil and sparkling wine with dry white wine, tomato and a pinch of salt.

A sauce characterized by the unmistakable scent of porcini mushrooms and the strong taste of the highest quality bovine ragù, all enriched by a selection of mushrooms and vegetables.

I am a refined tomato, intact and tasty.

They are the most suitable for those who want to create their own dishes with fantasy, color and an inviting appearance.

This sauce with sausage, mushrooms, vegetables and olives is an apotheosis of taste and imagination to bring to the table a very delicious first.

Flesh meat of the best quality, prepared with ingredients without preservatives according to the traditional methods.

To prepare thesushiyou use aRicefrom small and round bean: the most suitable variety is Japonica, native to Asia but also produced in Italy

The Salame di cervo Gustos has a characteristic aroma and a decided but absolutely pleasant taste, for lovers of game.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.