A solid family business for three generations that produces speciality foods from prime raw materials picked in the surrounding woods and hills, then carefully processes them with a dash of creativity. Difficult to know which is the best among the ceps, chanterelles, sheathed woodtuft or saffron milk cap mushrooms in olive oil; dried mushrooms; olives; chilli peppers stuffed with tuna, anchovies and capers, goat cheese; vegetables in oil; sauces, creams and ready sauces; jams and relishes; nuts in honey.
