Appennino FoodEmilia-Romagna
Caffè AielloCalabria
Risotto alla Parmigiana with Crispy Guanciale and Balsamic Dressing
Gramigna Pasta Bake with Cheese
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Chili Pepper Tomato Sauce
Since its very first arrival in Europe, the chili pepper has been a symbol of luck and protection, a bright red charm said to keep negativity...
Goes into Spaghetti All’Assassina
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Appennino Food
Savigno, Valsamoggia, Emilia-Romagna
Forests do not reveal their secrets to just anyone: they guard them in silence, beneath a canopy of branches and a blanket of autumn leaves. Because those who love the gifts of the earth cannot simply gather and select them, they must...
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Prosciutto di Siena
Prosciutto di Siena - Product of Italy (Dry Cured Ham).For optimal taste, remove from refrigerator 15min before serving. After opening, refrigerate and consume within 3 days.When...
Goes into Savory Panettone with Béchamel and Prosciutto
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Caffè Aiello
Rende, Calabria
Since 1967, it has been the coffee of Calabria: first in Calabria, then throughout Italy, and finally around the world. The story of Caffè Aiello is a family journey spanning generations, united by a profound love for coffee, respect for nature, the...
From our bottega
Rustica Tomato Passata
Even those who aren’t particularly fond of vegetables can’t resist tomatoes in whatever way they’re cooked. Our Rustica tomato passata is 100% natural and made with...
Goes into Eggplant Parmigiana
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Appennino Food
Savigno, Valsamoggia, Emilia-Romagna
Forests do not reveal their secrets to just anyone: they guard them in silence, beneath a canopy of branches and a blanket of autumn leaves. Because those who love the gifts of the earth cannot simply gather and select them, they must...
From our bottega
Penne with Wheat Germ
Durum wheat semolina pasta with wheat germThere aren’t many gastronomic inventions we can precisely place in time and space, but to witness the birth of one...
Goes into Pasta All'Amatriciana
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Tuscan Salame
Tuscan Salame - Traditional Tuscan Style SalameWith its characteristic softness and an intense, enveloping aroma, Tuscan salame boasts carefully selected and finely ground meats, just as...
Goes into Italian Aperitivo
From our bottega
Soft Pecorino
There are cheeses that have different flavours depending on the Italian region they come from. When you say Pecorino, you can almost take an imaginary tour...
Goes into Four Cheese Pappardelle with Red Onions and Walnuts
Meet the artisan
Caffè Aiello
Rende, Calabria
Since 1967, it has been the coffee of Calabria: first in Calabria, then throughout Italy, and finally around the world. The story of Caffè Aiello is a family journey spanning generations, united by a profound love for coffee, respect for nature, the...
From our bottega
Extra Virgin Olive Oil "Colline di Romagna" DOP GOLD AWARD at NYIOOC
Our Extra Virgin Olive Oil "Colline di Romagna" DOP is produced between the Po Valley, the Apennines and the Adriatic Sea, in full compliance with a...
Goes into Marinara Sauce with Garlic Bread
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Aged Pecorino
There are cheeses that have different flavours depending on the Italian region they come from. When you say Pecorino, you can almost take an imaginary tour...
Goes into Cheese Meatballs
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Mild Provolone
Some encounters change the course of a lifetime, others give rise to inventions capable of transforming the world, and still, others allow the creation of priceless...
Goes into Gramigna Pasta Bake with Cheese
Meet the artisan
Appennino Food
Savigno, Valsamoggia, Emilia-Romagna
Forests do not reveal their secrets to just anyone: they guard them in silence, beneath a canopy of branches and a blanket of autumn leaves. Because those who love the gifts of the earth cannot simply gather and select them, they must...
From our bottega
Grilled Zucchini in Oil
In the kitchen—and in life—timing is everything. Zucchini know this well: they must be harvested before they fully ripen. Only then will the seeds stay small,...
Goes into Crêpes Ratatouille
From our bottega
Semi Aged Pecorino
There are cheeses that have different flavours depending on the Italian region they come from. When you say Pecorino, you can almost take an imaginary tour...
Goes into Pinsa with Mortadella, Pecorino Cheese, and Balsamic Dressing
From our bottega
Parmigiano Reggiano DOP 18 months
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth. It is an extremely ancient cheese which has...
Goes into Misticanza Salad with Parmigiano Reggiano Cheese, Walnuts, Prosciutto and Balsamic
Meet the artisan
Caffè Aiello
Rende, Calabria
Since 1967, it has been the coffee of Calabria: first in Calabria, then throughout Italy, and finally around the world. The story of Caffè Aiello is a family journey spanning generations, united by a profound love for coffee, respect for nature, the...
From our bottega
Tomato Passata
Tomatoes have come a long way. They arrived in Europe centuries ago from Mexico and Peru. For a long time, tomato plants were used solely as...
Goes into Penne with Tomato Passata and Leccino Olives
From our bottega
Balsamic Vinegar of Modena IGP Aged
The word "balsamic" immediately conjures up the idea of something precious. In the lands of Modena, this magic spell becomes an expression of sheer flavour. IGP...
Goes into Smile Pizza with Mortadella, Mild Provolone, Lamb's Lettuce and Balsamic Vinegar
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