Goat’s cheese, drunk on its surface with Traminer marc and white wine

This olive pulp is obtained from our Taggiasca olives in brine; the fruits are separated from the kernel and the pulp is ground, the final addition of extra virgin taggiasca olive oil makes it soft and creamy.

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

The Balsamic Vinegar of Modena IGP is a dark and clear bittersweet product. It is obtained by blending cooked musts of some local grape varieties with a small addition of an excellent Wine Vinegar. This fine product is then aged in ancient oak barrels. Its scent is strong but at the same time harmonious, persistent, delicate and fresh, with a pleasant acetic note.

Dry sparkling wine produced with Pinot Blanc grapes, with a fresh and fruity taste, straw-yellow in colour with subtle and persistent pearls. Bouquet with a typical bread crust taste. On the palate is elegant with a strong character and a balanced acidity.

Un vino dal colore rosa salmone, dal profumo ampio, fresco e con sentori floreali e note fruttate, con sapore fresco, morbido e armonico, di corpo.

Depending on the seasoning, the flavor of this cheese can vary from sweet to tasty, usually medium-aged. Medium-soft pasta. You can taste it natural or with sauces like Cugnà or other sweet mostardas. We pair it with a Grignolino, a medium structure Barbera or even a Ruché.

Genuine artichokes from our garden worked by hand, chili pepper and 100% Italian extra virgin olive oil: these ingredients are enough to obtain a bruschetta that will conquer you with its distinctive taste.

The olive patè is obtained by mixing olives and olive oil. The consistency is pasty. the color is dark brown, and is characterized by an aromatic smell and a typically salty taste.

Extra virgin olive oil flavored with natural chili pepper aroma.

Cheese made with high quality raw milk of our farms, with a lightly chalky texture. Its sweet taste is due to the addition of aromatic herbs from Provence (thyme, basil, rosemary, sage and marjoram).