Prodotti

Baci del signore (PAT)

Baci del signore (Lord’s Kisses) are a traditional product of the Pavia area; they are small cakes shaped like buttons, weighing about 20 grams. They consist of two discs of biscuit filled with orange marmalade and partly covered with chocolate: a perfect combination of flavours comparable to the Sacher-Torte. Enjoy them with a cup of tea.

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Barbera Colli Tortonesi (DOC)

This wine, made in Tortona, Alessandria, has a pleasantly vinous bouquet and a characteristic ruby red color that changes into a dark red with aging; it is dry, fresh, sometimes lively, fruity and robust (11.5°).

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Barrette di frutta secca

An innovative product made with dried fruit, it can be easily preserved. The bars are easily transportable, storable and very energetic.

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Biscotti al miele del Parco di Veio

In the Agro Veientano area, a land full of history, local farmers still practice beekeeping exactly as their Etruscan ancestors did: an important heritage defined by the trade of millefiore and monofloral honey, propolis and royal jelly.

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Biscotto di Sant’Antonio (PAT)

A braided sweet bread, made in the Viterbo area, following an ancient recipe handed down orally from generation to generation. This tradition was documented in 1588 in the Cronache sulla terra di Acquapendente, which refers to a feast organized in honor of Saint Anthony.

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Bonarda dell’Oltrepò Pavese (DOC)

This fresh and lively red wine, called Bonarda (the name probably has Lombard origins), is made with the Croatina grape variety, which is grown primarily in Oltrepò Pavese and the province of Piacenza.

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Buccellato (PAT)

Buccellato di Sarzana is a typical baked cake of Sarzana and La Spezia made with light, risen dough flavoured with grated orange or lemon peel. It has a donut shape with a central hole that is common to many other homemade cakes of other regions.

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Buristo (PAT)

A typical spiced pork-blood sausage, it is shaped like a horse-shoe, tied at both ends and has a typical dark red color. The blood is mixed together with little cubes of fat (“ciccioli”), water, spices, salt, pepper, cinnamon and bread crumbs. It is stuffed into pig gut, cooked in water, dried and cooled. It is produced all over Tuscany.

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Caciotta di Sassalto bio

It is made on the Emilian Apennines with milk from the “Camosciata delle Alpi” goat. It is a medium-hard cheese, slightly elastic, with an ivory color, a thin crust that tends to darken as it matures. Its taste is sweet if eaten after limited maturing and more intense after longer aging.

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Caprino nobile

Excellent, very tasty goat cheeses were already being produced in ancient times. This Caprino is a soft yet compact cheese. It belongs to the category of cheeses with a florescent rind, being covered with a thin layer of mold that gives it a unique and unmistakable taste.

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Ciliegine disidratate

Dehydrated cherries are rich in water, vitamin C, calcium, potassium and phosphorus; they have few calories but contain many anthocyanins, antioxidants able to fight free radicals.

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Culatello di Zibello (DOP)

Culatello di Zibello is made only in the province of Parma from pigs reared in Lombardy and Emilia Romagna. Pear-shaped, it is a red salami with flecks of white fat; it has an intense aroma and a sweet, delicate taste.

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Est! Est!! Est!!! di Montefiascone (DOC)

Its name evokes traditions and legends, but the history of this white wine is linked to the culture of the region from which it takes its name. It is produced in seven districts of the province of Viterbo, located on the slopes of Lake Bolsena.

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Finocchiona toscana (PAT)

It has the typical cylindrical shape of salami, a pink color and an intense aroma and flavour of fennel (from which it takes its name). Selected pork cuts are minced and mixed with salt, pepper, garlic, red wine and fennel seeds.

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Fontina (DOP)

A DOP cheese whose origin dates back to the mid-1200s. It is made exclusively in Valle d’Aosta, with full cream diary milk from native Valle d’Aosta cows. It is a soft, semi-cooked, full-fat cheese with a flattened cylindrical shape and a sweet flavour whose intensity depends on its aging, which takes place in caves carved into the rock.

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Formaggio caprino delle Apuane (PAT)

This cheese is a typical product of the provinces of Massa-Carrara and Lucca. It a is a fat, white cheese made from goat’s milk and can be semi-hard or soft. The crust is thin and white or pale yellow. The short (40 days) maturing often takes place in natural caves.

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Grana padano (DOP)

The abundance of dairy farms in the Po Valley, between the rivers Adda and Mincio, facilitated the creation of Grana padano, dating from the twelfth century. The name refers to its tough and gritty texture that becomes sweet and tasty with maturing.

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Grissino stirato (PAT)

The name comes from grissia or gherssa: the typical bread of Piedmont, once with an elongated, narrow shape. The crumbly and crunchy ghersin stirà was finally produced by thinning and stretching the bread’s shape. The ingredients are plain flour, water, yeast and salt.

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Lingua di suocera (PAT)

A crunchy, crumbly bread with a characteristic thin, elongated shape. The ingredients are plain flour, malt, salt, yeast, oil and lard. The dough is similar to that of breadsticks, but needs a particular kind of preparation. It is kneaded by machine and hand stretched.

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Miccone (PAT)

This bread is produced throughout Oltrepò Pavese (an area in the Province of Pavia). Miccone is a hard white bread with a crunchy texture; the ingredients are wheat flour, water, yeast and salt.

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