FOOD ARTE
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This sauce, starting out from the Lazio countryside then became one of the most typical Roman dishes. The simplicity of the ingredients and the great taste of the sauce makes every time you eat the Amatriciana sauce a special event. Peeled tomatoes, a typical bacon-like cured meat made with pork’s cheek (Guanciale), carrot, celery, onions, extra virgin oil, salt. This sauce is ideal for a wide range of opportunities; Perfect with short pasta (penne e ziti rigati), and also suggested with rough surfaced long pasta (spaghetti, bucatini). -
Salt, mixed peppercorns (black, white, green, and pink pepper), juniper, rosemary, garlic. -
The main ingredient of this savory cream is tender delicate artichoke. The artichoke (Cynara cardunculus) is a very interesting vegetable because of its decisive taste which, combined with almonds, gives this cream an extraordinary taste. It’s an excellent dressing for meat Tortelli (filled fresh pasta) with fresh cream or as a complement to hors d’oeuvres. -
Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil. -
Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil. -
Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil. -
Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil. -
The Bologna originated beef ragout has violently conquered the taste of Italians and foreigners. Prepared by our grandmothers it is an unmistakable recipe. Peeled tomatoes, carrot, celery, onions, extra virgin oil, salt and white wine make this ragout extremely tasty; perfect with short pasta (penne or ziti rigati), also very nice with rough surface long pasta (Fettuccine, tagliatelle). -
When the Greeks founded Naples in VIII Century BC, they adopted a dish prepared by the natives, a sort of pasta made with barley-flour and water and dried in the sun which they called “macaria” very close to what today is called “maccheroni”. There are references to pasta in Roman times starting in the III century b.C.; following this, in Cicerone’s works dating to the 1st Century b.C. we find him writing about his passion for “laganas” that were sheets of pasta made with wheat flour and water, very similar to what today we call “lasagna”. -
Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil. -
Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil. -
Our dark chocolate cream is produced with first choice ingredients, coming from the best cocoa selections, to represent one of the most well-known Italian products in the world. Excellent for filling or garnishing cakes, ice creams, to combine with fruit. Sublime on its own, on a spoon. -
Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil. -
Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil. -
Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil. -
Extra virgin olive oil, garlic and chili are the ingredients that characterize the Mediterranean cuisine. They have antique origins and are precious elements in the history of our civilization. They are simple and natural products but which, combined and skillfully worked, can surprise even the most sophisticated palates. -
Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil. -
Basil, pine nuts and garlic are finely ground with coarse sea salt with the addition of Parmesan cheese and extra virgin olive oil. A simple recipe, one the most loved dressings of Italian cuisine. Only a few ingredients for an unmistakable taste, a perfect sauce for potato gnocchi, long or short grainy pasta or as an ingredient for minestrone Genoa style. -
This “spicy sweetness” is born from ginger, an edible root that has become famous throughout the world for its highly aromatic properties and multiple therapeutic properties. With a very strong and pungent flavour, it is excellent for counterbalancing the sweetness of cakes and pastries. It goes well with soft or medium-mature cheeses. -
Bottarga (cured fish roe) is a savory delicacy. The grey mullet lives along the shores of all the Mediterranean Sea. During the curing process, the grey mullet roe is hand massaged in order to reduce the amount of air inside, then dehydrated under sea salt for a couple of weeks. -
Bottarga (cured fish roe) is a savory delicacy. The grey mullet lives along the shores of all the Mediterranean Sea. During the curing process, the grey mullet roe is hand massaged in order to reduce the amount of air inside, then dehydrated under sea salt for a couple of weeks. -
Bottarga (cured fish roe) is a savory delicacy. The grey mullet lives along the shores of all the Mediterranean Sea. During the curing process, the grey mullet roe is hand massaged in order to reduce the amount of air inside, then dehydrated under sea salt for a couple of weeks. -
Bottarga (Cured tuna fish roe) is a savoury delicacy. Tuna fish is present in the open waters of the main oceans of the world. During the curing process, the roe is massaged by hand in order to reduce the amount of air inside, then dehydrated under sea salt for a couple of weeks. -
Bottarga (Cured tuna fish roe) is a savoury delicacy. Tuna fish is present in the open waters of the main oceans of the world. During the curing process, the roe is massaged by hand in order to reduce the amount of air inside, then dehydrated under sea salt for a couple of weeks. -
Bottarga (Cured tuna fish roe) is a savoury delicacy. Tuna fish is present in the open waters of the main oceans of the world. During the curing process, the roe is massaged by hand in order to reduce the amount of air inside, then dehydrated under sea salt for a couple of weeks. -
The Italian word for honey is “miele” and it originates from the Latin word melit (sweet). For ages honey was the only concentrated sweet available food. The first traces of human built bee hives go back to VI century B.C. For thousands of years’ honey was the main sweetener used by humanity. Different types of honeys are produced by placing the beehives in close vicinity to special trees such as the Acacia, the Chestnut, the Cherry, the Orange, thus obtaining different shades of color and taste according to the blossom the bees have come in contact with. Then there is the wild flower honey, that bees produce by visiting different plants and trees. -
Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil.
