We’re talking about Grilled Borettana Onions in Sunflower Oil and Balsamic Vinegar from Modena PGI, one of Italy’s vegetable perfections. Its sweet taste and crunchy texture make it a very popular ingredient in cooking: often served with salami or roast beef, it is also very popular as a side dish.
Anchovies in olive oil from the Cantabrian sea “Angelo Parodi”: excellence and unique taste.
Angelo Parodi Cantabrian Sea Anchovies are an authentic delicacy coming from one of the most renowned marine areas in the world. Expertly fished in the Cantabrian Sea during the months of April and May, the ideal period for obtaining the best quality fish (on the move and before spawning), these anchovies are handcrafted fresh. This process ensures that the characteristic taste of anchovies can be appreciated, offering an unparalleled culinary experience. Choose Angelo Parodi Cantabrian Sea Anchovies to savor the excellence and unique quality of this marine treasure.
Artichoke pate may turn out to be a real hit on your tables. This dish incorporates the subtle, velvety flavor of artichoke, and can be used for a great many dishes. For sure, artichoke pate will be liked by all household members, both adults and children. Artichoke pate is also a source of valuable vitamins and minerals. Artichokes can have a good effect on the digestive system.
The whole region of Tuscany is full of woods, so mushrooms could not be missing from the local cuisine. Particularly appreciated are boletes or porcini, which you can find in various sauces, pasta or risotto.
The hand-picked olives of the Nocellara variety are the most sought-after Sicilian olives in the world. They are firm and the tasty flesh makes this “gift” of nature perfect.  Characteristic of this processing method is the low salt concentration, the olives are light green in color, turning yellow as the months go by.
Capers are an indispensable ingredient in Mediterranean cuisine. Small buds of capers have a unique, intense taste. Aromatic Puntina capers increase the qualities of meat dishes, they are also an excellent addition to sauces, emphasize the taste of salads.
Pate of sun-dried tomatoes with extra virgin olive oil is a creamy specialty that will surprise everyone with its unique Mediterranean flavor. The precious aletao of any aperitif, this pate is a quick and perfect solution to amaze during an appetizer.
2 portions of BaccalĂ alla vicentina in a can ready to heat and serve at the table.
The stockfish with which this dish is prepared was imported into the Triveneto area from the coasts of Norway in the 15th century by Venetian sailors.
The recipe has been handed down over the centuries from generation to generation: the dried cod must be of excellent quality; the best is considered to be that which comes from the Lofoten Islands in Norway.
It must be crushed, then soaked for three days in running water to soften; cleaned, then floured and cooked together with thin slices of onion over a very low heat in an earthenware pan, covered with milk and oil in equal quantities; it is generally served on a bed of yellow polenta.
Slices of Tuna fish (Skipjack Tuna/Katsuwonus pelamis) in olive oil from the south-east pacific ocean. The skipjack tuna is the most caught tuna species in the world. It belongs to the Scombroid suborder, is widely distributed, has early sexual maturation and is very prolific. The skipjack tuna is a small tuna about one meter long, which reaches a weight of over 20 kilograms. One of its characteristics are the seven longitudinal dark stripes on the silvery ventral area.
The place of fishing of this Tuna is Colombia, packed for the Italian brand Donzela