The widow is credited with both the invention of the table de remuage and the first rosé Champagne for blending. The latest vintage of Grande Dame Rosé is a tribute to her insights

Their Lambrusco Mantovano wine vinegar is produced by naturally fermenting this enological gem in barriques. It stands out from other vinegar types for its "rustic," authentic flavor and its bright ruby color. A vinegar with a strong character, yet unobtrusive,...

This well-crafted sauce, prepared fresh in a separate Piedmontese laboratory, draws on sunflower seed oil, 11% pasteurized egg, 5% Valle d'Aosta apple vinegar, sugar, lemon juice, 2.5% curry, turmeric, salt, corn starch, and sorbic acid (as a preservative). To the...

In addition to the basic ingredients of mayonnaise (sunflower seed oil, 11% pasteurized egg, lemon juice, 2% Valle d'Aosta apple vinegar, sugar, salt, and sorbic acid as a preservative), 12% mustard sauce is added (water, mustard seeds, spirit vinegar, spices,...

Acacia honey is the most well-known and beloved honey. Apicoltura Brezzo has long produced it in the pristine woods of Roero, where the abundant flowering and absence of concurrent blooms guarantee a top-shelf honey. The classic color of acacia ranges...

The visciola is a variety of wild cherry with intense, marked flavors similar to sour cherry. Brezzo's "extra" jam is made with the finest seasonal visciola cherries and cane sugar. The fruit content is exceptionally high (120%), with 120 grams...

Boscovivo has long focused on the uniqueness and quality of the ingredients used, most of which hail from Italy, and are often locally sourced. One of its most representative products is their Wild Boar Ragù, among Tuscany's most well-known dishes....

The main characteristic of Boscovivo's products is the way their flavors, which are never overpowering, maintain their balance and delicacy. Their Truffle Carpaccio is a simple, ready-to-use product that's ideal for those wishing to delve into the culinary arts as...

These tortellini ("turtlén"), based on a mixture of flour and eggs, are meticulously worked and rolled by expert hands, using rolling pins to achieve a thin sheet of pasta. The sheet is then cut into small squares, filled with meat...

The Pantheon looks superb and elegant. In shape and name it evokes the majestic building of the Eternal City. Inside reveals a well-waved panettone. Live sourdough starter and centrifugal cream butter churned within 24 hours of milking the milk gives...