It is possible to order the single bottle. We recommend that you order bottles in multiples of 6.
The shipping cost changes every 6 bottles.

A recipe by Silvia - Tomato and bread soup
Ingredients for 6 people: - 700 g peeled tomatoes "Agricola Paolo Petrilli" - 2 cloves of garlic red from Nubia - 1 liter of vegetable stock "Well" - 4 tablespoons of extra virgin olive oil "Adamo" - Salt and chilli - 400 g of dried white bread - 10 leaves of basil - Grated Parmesan matured 36 months
Ricetta - 25/03/2014 - ( Network O.I.P. )

Cold cuts from the black calabrian pork by FERRARI
The farm Ferrari Adriano is listed in the famous culinary specialties guide "Gambero Rosso" with its 'Nduja from the black pork. It contains no preservatives and antioxidants. The 'Nduja consists solely of the flesh of the Calabrian black pig (Suino Nero di Calabria) from our breeding. Because the passion always pays off (sooner or later).
Articolo - 24/03/2014 - ( Network O.I.P. )

An article in Corriere della Sera speaks of the Extra Virgin Olive Oil "Valli Trapanesi" DOP
PRODUCTION AREA: Two valleys in the province of Trapani.
Articolo - 21/03/2014 - ( Network O.I.P. )

Colomba Flamigni "The natural fermentation process is the secret to high quality"
The secret to the high quality of the Colomba (Italian Easter cake) from Flamigni is the natural fermentation process of the dough.
Articolo - 20/03/2014 - ( Network O.I.P. )

"Mancini" Macaroni alla Carbonara
Ingredients for 4 people: - 400 g macaroni "Pastificio Mancini" - 150 g pancetta "Azienda Agricola Marchesini" - 3 eggs - Grated Parmigiano Reggiano aged 36 months - salt - pepper
Ricetta - 19/03/2014 - ( Network O.I.P. )

"Formai de Mut" a typical cheese from Val Brembana
The Formai de Mut dell'Alta Brembana is a semi-hard cheese from the Italian province of Bergamo. The name comes from the dialectical term "mut", which means "grazing on the mountain" (indicating a mountain cheese) which indicates that the cheese is produced on the summer pastures at an altitude 1200-2500 m.
Articolo - 18/03/2014 - ( Network O.I.P. )

Tumminia wheat Tagliatelle "La Fastuchera" with artichokes and crispy pancetta
Ingredients: - 400 g Tumminia-wheat tagliatelle "La Fastuchera" - 3 artichokes - 1 clove of garlic from Nubia - chopped parsley - 10 slices of pancetta Piacentina "Ghirardi Onesto" - Extra Virgin Olive Oil "Valli Trapanesi"
Ricetta - 17/03/2014 - ( Network O.I.P. )

A recipe by Danielle: "Pastificio Campo" busiate with yellowfin tuna bottarga and aubergine
Ingredients for 4 people: - 400 g busiate "Pastificio Campo" - 1 aubergine - 20 Sicilian almonds from Castelluzzo - Yellowfin Tuna Bottarga "La Bottarga di Tonno Group" - Salty ricotta "Marzolina" - 1 clove of garlic from Nubia - Extra Virgin Olive Oil "Valli Trapanesi"
Ricetta - 14/03/2014 - ( Network O.I.P. )

Mare Puro - La Bottarga di Tonno Group "High quality Bottarga and bluefin tuna"
The company "La Bottarga di Tonno Group Srl" was founded in 2008 and is located in the municipality of Custonaci in the province of Trapani. The company produces high quality bottarga and a wide range of fish products such as tuna in jars and cans.
Articolo - 12/03/2014 - ( Network O.I.P. )

Taleggio DOP "The milk has to come from the same area of origin"
Taleggio is a cheese with Protected Designation of Origin (DOP): thus, this cheese can only be produced in certain areas. Furthermore, the milk must come from the same region of origin. The cheese is made from full fat cow's milk, which is heated to about 30-36°C, while the rennet is added. The maturation takes forty days and is traditionally done in caves or in rooms that are as cool and moist as real mountain caves.
Articolo - 10/03/2014 - ( Network O.I.P. )

"La Campofilone" Macaroni with fresh mullet roe
Ingredients: - 250 g macaroni "La Campofilone" - Fresh mullet roe - Extra Virgin Olive Oil "Valli Trapanesi" - Chili - White Wine - 10 tomatoes in salt "Masseria Dauna" - Parsley - 1 clove of garlic from Nubia
Ricetta - 08/03/2014 - ( Network O.I.P. )

A recipe by Danielle: Asparagus risotto with caciocavallo and burrata
Ingredients for 4 people: - 400 g Carnaroli rice "Pricipato di Lucedio" - 400 g fresh asparagus - 1 liter of vegetable stock "Well" - 1/2 onion - Extra Virgin Olive Oil "Valli Trapanesi" - 1 glass of white wine - Some saffron - 250 g Apulian Burrata "Caseificio Olanda" - Apulian Caciocavallo "Caseificio Olanda"
Ricetta - 05/03/2014 - ( Network O.I.P. )

Bread gnocchi with ricotta and spinach
Ingredients: - 400 g spinach - 1 whole egg and 1 egg yolk - 50 g grated Parmigiano Reggiano aged 36 months - 100 g ricotta from the red cow "Agricola Frascio" - 200 g of organic bread from Apulia "Forneria Astori" (only the bread inside) - 100 ml of warm milk - 60 g wheat flour "Pan de Verona"
Ricetta - 02/03/2014 - ( Network O.I.P. )


The largest boutique for ITALIAN quality food at a fair price.

MAGAZZINO DI SPEDIZIONE: Via Nicoḷ Copernico 5/7 - 25020 Flero ( BS )
C.F./P.IVA/Reg. Impr. Brescia: 03443730985 - REA: BS 534780 - Capitale Sociale Euro 80.400,00

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