Cotechino is made up of noble parts of the pig and rind, as required by tradition. The meats, from Italian pigs, are minced and delicately flavored with spices and aromatic herbs (cloves, pepper, nutmeg, cinnamon and wine) and then stuffed into casings. The precooked product is packaged in airtight bags and subjected to heat treatment at high temperatures for a time sufficient to guarantee its organoleptic stability. Cotechino does not contain gluten.

Mostarda is a sweetly spicy specialty: whole candied fruit dipped in a syrup flavored with mustard, traditionally combined with meats and cheeses, but also used for filling delicious ravioli, or sweet shortcrust tortelli.

The Monti Sibillini lentil is grown in and around the Sibillini Mountains, alternating it with the cultivation of "Farro dicocco" and other legumes (cicerchia and roveja), sown in the months between March / April and harvested between July / August. The diameter of the grain is 3-5 mm, cooking 25/30 minutes. Rich in proteins and carbohydrates, lentils are one of the few foods that contain a significant amount of trace elements; the most important is iron, which is essential for maintaining the circulatory system.

Made in Sicily with fish from the Mediterranean Sea. The fish is cleaned by hand without chemicals and without the use of preservatives. The tuna and mackerel are cooked in water and salt and not by steam in order to keep the organoleptic qualities intact and not to disperse most of the proteins. Once cooked, the fish are cooled, cleaned and cut into slices. Subsequently placed in fillets in jars and cans.

Made in Sicily with fish from the Mediterranean Sea. The fish is cleaned by hand without chemicals and without the use of preservatives. The tuna and mackerel are cooked in water and salt and not by steam in order to keep the organoleptic qualities intact and not to disperse most of the proteins. Once cooked, the fish are cooled, cleaned and cut into slices. Subsequently placed in fillets in jars and cans.

Its name derives from the Arabic Bùtarikh and means fish egg still inside the yolk sac. The preparation of the product, which has its roots in the mists of time, still today follows an artisan tradition in the seasoning and salting process.

70% Chardonnay, 20% Pinot Meunier, 10% Pinot Noir. A balanced champagne with fine perlage, hints of cooked fruit and some notes of toasted coffee. Creamy taste with notes of candied fruit.

55% Chardonnay, 20% Pinot Meunier, 25% Pinot Noir. A champagne full of charm, very feminine, the nose has notes of red fruits. On the palate the flavors are concentrated on raspberries and currants to have the sensation of an elegant and refined champagne.

50% Chardonnay and 50% Pinot Noir. A tribute to Suzanne Bauget born in 1911. Aging for at least five years it has an important perlage. To the nose has notes of white flowers and almonds sweet while in the mouth vivacity and softness with hints of cooked fruit.

50% Chardonnay and 50% Pinot Noir. A tribute to Suzanne Bauget born in 1911. Aging for at least five years it has an important perlage. To the nose has notes of white flowers and almonds sweet while in the mouth vivacity and softness with hints of cooked fruit.

100% Chardonnay. During the tasting yes they reveal hints of spices, ginger, pear and of toast. A rich and elegant taste, perlage subtle and persistent.

The Masse family was founded in 1884 by Pierre Achille Masse in South West France, the area of greatest production of foie gras. In 1930 they opened the first Masse boutique in Paris in the Montmartre area. Today the fourth generation, with Fredric Masse, continues the family tradition by producing one of the best foie gras in France. The particular care of the animals, their feeding and a careful work on the cooling times of the liver, create a high quality raw material. Furthermore, the scrupulous craftsmanship and the selection of livers place the Maison Masse among the most accredited suppliers of Parisian starred catering.