Tomato sauce
“National” recipe with chopped Italian tomatoes and fresh...
“All’arrabbiata” sauce
As above but adding chili pepper.lo justazo...
“Alla ligure” sauce
From the Ligurian tradition, a tomato sauce with basil...
“All’italiana” sauce
Tomato and shallot, without garlic and added sugar...
“All’ amatriciana” sauce
A Roman specialty, browned fresh vegetables, bacon and pork cheek lard...
Meat ragù
Traditional recipe with Italian beef which is inspected during the whole process...
Bolognese ragù
One of the most traditional Italian ancient recipes...
Mixed vegetable ragù
Tomato and crisp chopped vegetables; offering a light, perfumed...
Puttanesca sauce
A classic for the Italian cuisine, with anchovies, capers...
D’arrosto sauce
It is the traditional dressing for ravioli and agnolotti del “plin”...
Porcini mushroom sauce
With mushroom from “boletus edulis” group: perfect...
Fish ragù
The fragrant fish taste from the deep sea: anchovies, tuna fish...
Alla Pescatora sauce
Tasteful sauce with prawns, clams, oily fish, crisp vegetables, it goes well with risotto...
Clam sauce
40% of clams: the finest and the most tasteful in Italy...
Hazelnuts sauce
Creamy tasteful, it goes well with panzerotti, tortelloni, ravioli...
Pesto ligure
A few special and simple ingredients but selected with care...
Venison ragù
From historical hunting traditions, stewed wild game with Barbera d’Asti...
Boar meat sauce
From historical hunting traditions, stewed wild game with Barbera d’Asti...
Hare ragù
Recipes found in the historical hunting traditions, stewed wild game with Barbera...
Tomato sauce
“National” recipe with chopped Italian tomatoes and fresh sauté vegetables in extra virgin olive oil.
“All’arrabbiata” sauce
As above but adding chili pepper.
“Alla ligure” sauce
From the Ligurian tradition, a tomato sauce with basil.
“All’amatriciana” sauce
A Roman specialty, browned fresh vegetables, bacon and pork cheek lard.
Meat ragù
Traditional recipe with Italian beef which is inspected during the whole process.
D’arrosto sauce
It is the traditional dressing for ravioli and agnolotti del “plin” obtained during roasting of traditional Italian meat.
Porcini mushroom sauce
With mushroom from “boletus edulis” group: perfect also to season polenta!
Fish ragù
The fragrant fish taste from the deep sea: anchovies, tuna fish, fish with olive oil and tomato.
Clam sauce
40% of clams: the finest and the most tasteful in Italy.
Hazelnuts sauce
Creamy tasteful, it goes well with panzerotti, tortelloni, ravioli.
Pesto ligure
A few special and simple ingredients but selected with care.
Venison ragù
From historical hunting traditions, stewed wild game with Barbera d’Asti DOC wine, fresh vegetables; it goes well with polenta.
Boar meat sauce
From historical hunting traditions, stewed wild game with Barbera d’Asti DOC wine, fresh vegetables; it goes well with polenta.
Hare ragù
Recipes found in the historical hunting traditions, stewed wild game with Barbera d’ Asti DOC wine, fresh vegetables; perfect for polenta.
“All’italiana” sauce
Tomato and shallot, without garlic and added sugar.
Bolognese ragù
One of the most traditional Italian ancient recipes; it goes well with tagliatelle. A delicious dish is always guaranteed!
Mixed vegetable ragù
Tomato and crisp chopped vegetables; offering a light, perfumed, and colorful ragù which is perfect for vegetarians.
Puttanesca sauce
A classic for the Italian cuisine, with anchovies, capers and black olives.
Alla Pescatora sauce
Tasteful sauce with prawns, clams, oily fish, crisp vegetables, it goes well with risotto.
Vegetable antipasto
It is also called “antipasto from Piedmont”, it is also good with tuna fish and hard-boiled eggs.
Bon apetit antipasto
A more complete version of the above, with 30% tuna fish.
South coast antipasto
Little artichokes, dried tomatoes, capers, oregano, olives, peppers, extra virgin olive oil: all Mediterranean flavors.
Peppers with herbs
Made like peppers but a little bit more spicy.
Aubergines with herbs
The preparation is similar to the above but it is a bit more spicy.
Little onions in oil with peppers
Fresh onions from the “Borettana” variety with pink pepper and extra virgin olive oil.
LITTLE ARTICHOKES IN EXTRA VIRGIN OLIVE OIL
Tender, crisp, a classic among Italian starters.
Dried tomatoes
Selected among the biggest and ripest “San Marzano” tomatoes, dried in the sun, placed in jars with oil and salt.
Capricci
Little peppers from Piedmont without the core and filled with tuna fish, all handmade. Very tasty!
Filled peppers
As above they are filled with an anchovy and a pitted olive.
“Alla boscaiola” porcini mushrooms
Very appetizing: chopped porcini mushrooms, seasoned with a mince of garlic, parsley and olive oil.
Chopped testa nera porcini mushrooms
Good, crisp mushrooms for important occasions.
Anchovies in oil, “al verde”, with chili peppers, with truffle
Four versions to taste these tasty fillets of anchovies: put in salt for several months, then they are cleaned, filleted by hand, replaced in olive oil, herbs and spices. They are always ready to be used, they are from the most historic fish recipes.
Tuna fish in oil
The best quality and tasty tuna fish from a whole slice.
Robiola with pepper
Typical cheese from Langhe, produced with cow’s milk, it is aged, chopped into cubes and put into jars with olive oil and aromatic herbs. It goes well with aperitifs, starters and is fantastic at the end of a lunch.
Robiola with truffle
As above with the truffle (Tuber Aestivum) which makes it particularly tasty.
Robiola Alba with aromatic herbs
The ingredients are 180 gr robiola cheese chopped in cubes conserved with good olive oil and aromatic herbs.
Royal antipasto
The King of starters, with artichoke and tuna fish.
Artichokes in oil
Half cut artichokes in extra virgin olive oil, delicate taste, a classic among starters.