Luca Ferrero selects the very finest materials, processes them with meticulous care and presents them as “madeleines” in his personal quest for the lost flavours of Piedmont’s gastronomic tradition. One speciality is vegetables in oil: chillies stuffed with tuna, anchovies and capers; baby onions; artichoke hearts; aubergines; Jerusalem artichokes. All also with bagna cauda. More delicacies include Piedmontese vegetable antipasto, salsa rossa, bagnet vert, and tomato sauces. Not to mention preserves and jams, peaches with chocolate, and amaretti.