This delicious raw pureed tomato sauce with little pieces of tomato is made using ripe tomatoes that are partially sieved leaving little pieces of tomato in a rich firm pulp which conserves the taste and fragrance of freshly picked tomatoes. Particularly indicated for the preparation of pizzas especially authentic Neapolitan ones.

Ground beef and pork are cooked with onions, carrots and celery then tomato sauce and paste are added to make this meaty sauce which is one of the most traditional of all Italian sauces. It is a rich flavoured meaty sauce which is perfect with pasta like penne or fresh egg pasta or as a filling for lasagnes.

This granular stock can be used in any type of recipe and is made of top quality meat extract. It is quick to dissolve and is perfect in broths, soups, risottos and for delicately adding flavour to any dish.

Italian rice which is cooked in hot water, then steamed and finally air-dried. This parboiling process gives the rice a golden yellow colour and the grains have a light starchy flavour. This rice is never overcooked and is perfect in rice salads.

Choice honey mushrooms, sautéed in oil, according to a recipe that enhances their natural flavour and aroma. Indisputable protagonist of autumn recipes, extremely tasty on pizza combined with cheese and sausage.

Large fleshy olives, aromatized in brine to bring a triumph of flavour to sauces and dips. Also perfect to be eaten alone.

Product obtained by aging fermented apple cider, to produce a vinegar that is more delicate than wine vinegar. Aromatic and versatile, it is ideal for salads, to accompany fresh cheese.

This pepper ratatouille, made according to the classic recipe, originates from traditional Italian cuisine. To be enjoyed warm on bruschetta bread or used with first and second courses.