Cold-smoked Scottish salmon from farms in Scotland. Processed with a V-cut, without dark meat, it also uses parts of the neck and tail. The lean, compact fillet is salted using a combined technique and smoked over beech wood. The organoleptic profile is intense: a strong smoky flavour and a marked iodine note combine to create a distinctive, natural taste.

Salumificio f.lli Coati, a historic cured meats producer in Valpolicella, has been carrying on a tradition of experience, passion, and innovation for four generations. Its mission is to offer excellent cured meats, born from a careful selection of raw materials, artisanal processes, and authentic recipes. At the heart of it all is the philosophy of "the right amount of time,"...

In 1951, Fernando Gianferrari and his wife Maria began producing artisanal cured meats in Canossa, in the Reggio Emilia Apennines, in the so-called Matildic area, prized since ancient times for the quality of the local agricultural products. This art has been passed down from father to son to this day, always focusing on quality. The meats, sourced from heavy pigs,...

Since 1919, the Palmieri name has been linked to the art of Italian charcuterie. A story spanning four generations, guided by an unwavering commitment to producing authentic, high-quality cured meats with full respect for tradition. Headquartered in San Prospero (MO), the company perpetuates family expertise that combines attention to detail with innovation. The company's flagship product is Favola, the world's...

From the pristine coast of Sulcis Iglesiente, 600 meters from the sea, the company brings over thirty years of agri-food experience to the world, promoting Made in Italy excellence. An efficient production model combines industrial organization with artisanal care. Selected raw materials, rigorous processes, and a qualified team create ready-to-use specialties, designed for large-scale retail, gourmet, and restaurant chains, and...

COAM has a history spanning over 60 years. Founded in 1964 by Luciano Gusmeroli, he was the first to introduce the processing of wild North American salmon to Italy. Processing techniques learned right where the salmon is caught are still practiced today at the Morbegno plant, where the perfect combination of artisanal mastery and technological innovation reigns supreme. A company...

Since 1888, Pasticceria Scarpato has been cultivating a passion that rises slowly, with respect, dedication and love for tradition. It is the story of a living dough, nourished every day for over a century, and of a time - seventy-two hours - that is not just waiting, but a ritual of artisan care. Today, as in the past, Scarpato's panettone,...

Smeralda's story began in 1988 with the ambition to enhance the gifts of the sea, striving for excellence. At the heart of the business is the processing of mullet bottarga, a regional delicacy that remains the company's flagship product today. The company's mission is based on meticulous selection of raw materials, respect for tradition and innovation, and certified processes. Smeralda...

Spaghetti con archetto from Pastificio Graziano srl retain their unmistakable curvature, just like the first traditional pasta factories used to make. Bronze drawing gives them a rough, porous surface that holds sauces well, while slow drying at low temperatures preserves their aroma, taste and impeccable cooking properties. A historic shape that has been revived in artisan quality.

Among Molino di Ferro's corn specialities, spaghetti is a must-have, carefully and exclusively produced to preserve all the best qualities of this classic Italian pasta shape. From its al dente texture to the roughness and consistency of the pasta, it has an authentic and unmistakable flavour that goes perfectly with a drizzle of olive oil or the tastiest sauce.

Recla Speck Alto Adige IGP 90 g is unique and authentic, guaranteed by the IGP label. Recla butchers select only the finest quality pork legs, which are salted and spiced by hand according to a secret family recipe that has been handed down for three generations. Gently smoked with beech wood and cured for at least 22 weeks in the...

Traditional Asiago Speck is a raw mountain product made on the Asiago Plateau, at an altitude of about 1,000 metres, where the Dolomite air currents mix with the milder ones coming from the Adriatic Sea. Its production follows a strict protocol of ‘eight golden rules', which include: meat inspection, salting and flavouring with spices, natural smoking with beech wood, and...

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, a very controlled sweetness, and typical citrus notes (of cooked citrus). There is also caramel, and here we return to...

This stracchino cheese has a shiny white colour and creamy texture, and is easy to spread with a pleasant consistency. It has a yoghurt aroma, balanced acidity and a slightly bitter aftertaste, typical of this product. It leaves the mouth feeling fresh and clean.

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 of time. The aroma of toasting and good oil is immediately recognisable on the nose. The texture is crumbly, and...

Adelfio red tuna in olive oil features well-defined, compact slices with a beautiful antique pink colour. The aromatic profile is intense, focused and clean, precisely reflecting the raw ingredient. The taste is full-bodied with a very balanced flavour. The texture is very pleasant, soft but not yielding, mellow and easy to chew. A highly versatile product, to be enjoyed on...

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, dense and rich. The sensations are characteristic, expressed above all on the palate: a full, sweet and savoury flavour, intensity...

The salami factory was founded in the heart of the village of Varzi in 1974, heir to a tradition of pork butchery dating back to the early Middle Ages. In the early 2000s, the salami factory moved to the outskirts of the village in order to expand and equip itself with modern facilities. It is now celebrating its 50th anniversary,...

Ventresca is obtained from the most prized part of tuna caught in the Mediterranean Sea, the belly, which is particularly soft, fatty and tasty. The fillets, with their intense antique pink colour and velvety texture, are soft to the bite and melt in the mouth. They have a delicate, sweet aroma and a very controlled, balanced but characteristic flavour, reminiscent...

Adelfio bluefin tuna belly is processed by hand, in full respect of tradition. The ventresca is the most prized part of the bluefin tuna, obtained from the belly. It is characterised by its intense pink colour, good texture and savoury taste. After being caught, the tuna is processed entirely fresh in the factory, from the selection of the pieces to...