Extraordinary Food of Distinctive Quality
The Apricot Ox Eye is a great classic of dry pastries, reinterpreted with the elegance and quality that distinguish the family artisan workshop. The base is a buttery, crumbly and fragrant shortcrust pastry, prepared with top-quality ingredients: soft wheat flour from an Italian supply chain, top-quality butter, fresh free-range eggs and sugar. In the center,…
Mista corta means “mixed short.” This mixture of small shapes comes from the old families’ habit of keeping various pasta shapes leftovers and putting them altogether into a single soup, usually with legumes or one that is vegetable-based. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best…
Farro (emmer) is an ancient type of wheat (scientific name is Triticum Dicoccum). Farro is excellent for salads, soups, stews or as an original alternative to risotto. It is rich in protein, minerals, fibers and vitamins – and therefore ideal for a healthy and balanced diet. This farro is semi-pearled, which means part of the…
This sweet ham is cured in the town of Langhirano, Italy, by the family-owned and operated Pio Tosini company, who is one of the most credible and sought-after producers of Prosciutto di Parma and has been in operation for over 80 years. There are only four ingredients that go into this ham: Italian pigs, salt,…
The Corbarino is an ancient variety of tomato that has been recovered in recent years; now a special, sought-after variety. It has an elongated shape – like a lightbulb – and a bright, red color. It has a bittersweet flavor and significant levels of Vitamins A and C. According to the Associazione Verace Pizza, Corbarino…
Classic Tozzetti are dry biscuits inspired by the confectionery tradition of Southern Italy, prepared according to a simple recipe, but rich in flavor. Handcrafted with soft wheat flour, free-range eggs, sugar and whole almonds: these biscuits stand out for their rustic and crumbly texture, ideal to be enjoyed pure or dunked in a sweet wine…
The chocolate variant of Classic Tozzetti was created for those who want a more delicious biscuit, without sacrificing artisanal quality. The dough, enriched with cocoa and dark chocolate chips, maintains the typical compact and crumbly consistency of tozzetti, but with a more decisive aromatic intensity. The flavor of chocolate blends with the slightly bitter note…
Forno Gentile’s Classic Diamantini are small pastry jewels, inspired by the tradition of French sablés. Their name comes from the characteristic border of granulated sugar that, after baking, shines like a crown of crystals. Handcrafted with a few selected ingredients – soft wheat flour, high-quality butter, sugar and egg yolks – these biscuits have a…
The cocoa variant of Diamantini combines the sablé structure of the classic biscuit with a more intense and delicious note. The dough, worked with quality cocoa and fresh butter, maintains the typical crumbly texture but adds aromatic depth and a strong taste. The contrast between the bitterness of the cocoa and the sweetness of the…
The orange variant of the Occhio di Bue stands out for its more decisive and enveloping personality. The base is a shortcrust pastry made by hand, following recipes faithful to tradition and worked with patience to ensure a perfect consistency: crumbly but compact, soft to the bite and with an intense aroma of butter and…