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

Our Spaghetti with sepia black are made without preservatives or dyes, only with raw materials of very first choice and proposed in a beautiful black pack, very elegant.

II Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

It is an oil that is born in the lands of the agro of Castelvetrano, Partanna and Campobello di Mazara, where olive trees of the variety Nocellara del Belice are cultivated according to the criteria of organic agriculture.

More than 5000 olive growers, 12 crushers and great attention to quality bring this unique product to your tables. From the mountains of Palermo to the hills of the Agrigentino, the members of our consortium ensure the best of the best.

This special variety of tomatoes is cultivated on a hill, at an altitude of more than 500 meters, in the Val Fortore and precisely in the municipality of San Bartolomeo in Galdo.

The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.

Scamorza is a very short seasoning cheese.

Caciocavallo is produced from cow's milk salt and garlic.

The susamielli are sweets in the form of "S" of the Neapolitan cuisine typical of the Christmas period.