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The contrast between almonds , hazelnuts and dark chocolate makes irresistible this excellence, the Croccantini are great to be consumed alone or accompanied by drinks such as coffee , distilled or digestive beverages.

Bronze wire drawing, the water of the nearby Monti Lattari and the special drying process are the main features that make this gluten free pasta very special.

Semi-dry is the new and innovative way to use and enjoy herbs. It contains all the features and quality of fresh products, with the advantage of a longer storage time. Just a "hint" to enhance and flavour our dishes daily.

Pecorino Carmasciano cheese is produced in the territory of Upper Irpinia, in Sant'Angelo dei Lombardi on a ground where there is volcanic activity. It is a seasoned cheese with dark rind and straw-coloured pasta, it has a typical taste with hints of milk and grass with an aftertaste that is becoming increasingly piquant with increasing seasoning.

San Cipriano Picentino is a small town at the foot of Monte Monna surrounded by prosperous vegetation. Here the wild fennel, the base of the ancient recipe of liqueur, is picked by hand. It is used the foliage of the plants,  that is the green, scented tenderest part.

Bronze wire drawing, the water of the nearby Monti Lattari and the special drying process are the main features that make this pasta very special, suitable for every occasion.

Bronze wire drawing, the water of the nearby Monti Lattari and the special drying process are the main features that make this gluten free pasta very special.

Provolone del Monaco D.O.P. is produced in Meta (NA) in the cheese factory Perrusio Carmela, just a stone's throw from the sea and Sorrento. The cheese is obtained within 48 hours from milking through rennet coagulation of the raw milk only from farms located in Sorrento peninsula and, for at least 20%, from cows of "Agerolese" genetic type in accordance...