It is produced with a mixture of selected pork (throat, bacon, shoulder, head), salt and spices, wrapped in the casing formed by the leg of a pig. It has a firm and uniform consistency, a not excessive stickiness, and a bright pink color tending to red. The zampone does not contain gluten.

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.

The pork shank is obtained by boning the thighs used for cooked ham: the legs, extracted from the brine bath, they are deprived of the bone and of the muscle that covers it. The cooked shank is therefore sealed in aluminum bags and baked in the oven. Not contains gluten.

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.

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.

Bottarga is a very valuable dish and is mainly obtained from mullet eggs. The typical marshy environment of the Sinis peninsula and the traditional fishing activity, which has been the main source of production for the locals for centuries, have favored the preparation of bottarga, born precisely as a dish consumed by fishermen during entire days spent at sea. The Egyptians considered it a very refined food and already 5 thousand years ago they made mullet bottarga preserved in natural paraffin, so much so that among the finds found in the pyramids there are bottarga that have remained externally intact.
The weight can vary from 130 to 170 g.

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.