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Tender hazelnut paste, tasty almonds, a touch of white chocolate and Gianduia chocolate, all sealed by a very fine layer of dark chocolate.

Tender hazelnut paste, tasty almonds, a touch of white chocolate accompanied by the unmistakable flavor of ginger and the exotic touch of lime. All sealed by a layer of fine dark chocolate.

Tender hazelnut paste, tasty almonds, a touch of white chocolate and orange, all sealed by a very fine layer of dark chocolate. A journey through the scents of southern Italy, among citrus essences that will make you dream.

"Pollicini" are made with a traditional dough of Apulian flour enriched with wheat germ, Bombino wine, a white vine among the oldest and most widespread of the South, and extra virgin olive oil of pure Peranzana olives, and, in this case, with an addition of chocolate and chili pepper.

This pasta is an artisanal product, made with our wholemeal spelt wheat flour, stone-ground. The processing takes place according to the traditional method, it is drawn to bronze and subjected to a slow drying.

Spicy, sweet and sour chili jam, perfect for sweet cheeses.

Egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with a wild boar ragout.

The Tropea Red Onion jam of  is a sweet and sour preserve, spreadable on toast and perfect as an appetizer for the aperitif or to accompany cheese and meat.

A really particular egg pasta with the addition of Taggiasca olives. Excellent simply with a drizzle of oil and chilli pepper or pesto.

A really particular egg pasta where the flavors of the undergrowth bear a note of rusticity to a traditional format. Excellent also simply with a drizzle of oil and a sprinkling of Parmesan.

Egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with walnut sauce or with a fish sauce.