Gambero Rosso

An egg you can drink, you might say. Strong, ancient, classic, it is an egg that tastes like an egg, certified organic and available in natural product shops, first and foremost in Ecor-NaturaSì supermarkets. The yolk is a deep orange-yellow,...

Taralli are handmade from a dough of soft wheat flour, white wine and extra virgin olive oil. After being lightly boiled, as per tradition, they are left to dry and then baked in the oven for just the right amount...

Panforte di Siena Fiore 1827 PGI Margherita is based on an ancient recipe that smells of history and spices. Soft, enveloping, rich in bright candied fruit, it embodies the soul of Sienese tradition. Handcrafted and packaged, it is a dessert...

A smoked salmon trout with a beautiful texture and excellent melt-in-the-mouth quality. The aromatic texture is characterised by a delicate smoky flavour that enhances and brings out the taste of this lean, firm meat. Processing takes place immediately after fishing,...

In appearance, it is similar to a chinotto or flat cola, with a very subtle and evanescent effervescence. Even on the nose and in the mouth, the difference with chinotto is very slight: there is a delicate but persistent bitterness,...

Aromatic Gange rice is a cross between Basmati and Thai varieties and has a whole, tapered grain with a crystal-white colour. It is highly prized for its distinctive, intense fragrance, which can be detected in the fields during the ripening...

Le olive Bosana di Sardegna in salamoia si presentano con un colore dal verde al bruno. Le olive raccolte e pulite da rami e foglie, lavate e selezionate vengono immerse in una soluzione di acqua, sale e limone, per almeno...

From the skilful combination of a few select ingredients, in accordance with production regulations, after at least six months of slow ageing in an underground cellar, the Coppa becomes ‘Piacentina' and can boast the Protected Designation of Origin (PDO) label....

Fiorucci guanciale is produced according to tradition, made with 100% Italian meat and seasoned with salt, spices and natural flavourings. Aged for 30 days, it is a product that represents the tradition of the Roman territory. The layer of pepper...

San Giovanni did not follow a trend: it created one. In 1993, it became the first ham cooked outside a mould. Made from Italian meat sourced from its own supply chains, it is tied by hand and cooked for a...