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.

Salami Strolghino di Culatello
It is a small salami coming from the southern part of Parma, it is made up of the meat obtained through the same processing techniques of the Culatello. In the past every family bred in its own house the pigs, a blessed animal which was fed with the rests of the meals. The Strolghino is born exactly from these home-made productions, it was the first salami eaten only a few weeks after the processing of the pig's meat. The accurate choice of the meats and the ingredients is an essential phase for the final result. After the grinding the paste is bagged in a very thin bowel with accelerates the drought and leads it to the right maturation in s short time. Its taste is delicate and light, it has to be eaten still soft. The best way to prepare the Strolyghino salami is cutting it into thick slices and match it with some fragrant bread or crunchy toasts as the tradition suggests. It is a great fanciful aperitif accompanied by fresh wines both sparkling and still.
Articolo - 28/04/2016 - ( Network O.I.P. )

Casa Morana: a reference point for quality and genuineness in Italy, Europe and World
Casa Morana is a Sicilian company placed in the province of Ragusa. During the production and the transformation of our conserves, we work not to alter the raw material to maintain it as much natural as possible. So we don't add any additive or preservatives to our products: the tomatoes are directly cultivated in our greenhouses are already pleasing and sweet when they are on the plant. As soon as they are harvested, it is brought in the transformation lab, where through artisanal methods without the use of any machinery it is transformed and conserved. As our grandparents used, every year during the summer, we work all the year to conserve the production of this period. Artisanal processes but also a continuous research and innovation of the product: through the constant comparison with the customers and the Michelin stars-rewarded chefs with who we are constantly in touch, we do our best in oder to improve our products.
Articolo - 26/04/2016 - ( Network O.I.P. )

Rocca Delle Macìe: unsere Weine, Geschichte einer Leidenschaft
The history of "Rocca delle Macìe"has always been characterized by a solid link with the territory but also with the innovation and research aimed to the improvement of the quality. Its Success is firstly funded on a careful job with low yield per hectare, the pruning made during the summer and a grape harvest guided by a skilled expert. Both the working phases in the vineyard and in the wine cellar have been evolving and renewed during the passing of the years and nowadays we unite the tradition with the newest technologies and techniques.
Articolo - 22/04/2016 - ( Network O.I.P. )

Typical Lodging Grana Cheese 47 months aged
The typical Lodigiano Grana cheese, is the ancestor of the Grana cheeses and it is endowed with unique organoleptic characteristics. It has been known and appreciated since the 1500, nowadays it is a fine piece and it is difficult to find too because of its complicated making processes. In the extra-old type the crust is very hard, smooth, yellow pale colored, the paste is very hard too, granulated with small holes. It is made up of raw milk from 2 milkings, one of which is skimmed through surfacing, it is brought in some boilers with natural starter whey. The coagulation, occurs with rennet calf at 35 degrees temperature. Then the curdle is broken in a rice grain dimensions and cooked at 45\50 degrees. The paste, after having rest under the whey, is extracted and took under the bands. The aging goes from the ,minimum of 2 to the maximum of 4 year, during this time the wheels are oiled with linseed oil.
Articolo - 20/04/2016 - ( Network O.I.P. )

Aldo Clerico: Fine,velvety,full-bodied and undiscussed high quality wines
A great wine is born from the right lay of the land, the vineyards are exposed towards south, this gives them an ideal microclimate. Moreover the careful attentions dedicated to the maintenance of the vineyard and above all the sacrificial thin out of the bunches during the period before the grape harvest. This process is necessary in order to guarantee the right and complete maturations of the grapes. The vineyards, 6 hectares owned by the company, have always been cultivated with passion and expertise by the grandfather and the parents, now they're cultivated by Aldo who represents the third generation with his renewed passion and rigorous respect of the territory. They are placed mostly in the district of Monforte Alba, in the middle of the Barolo production area, zone of the birth of the Dogliani,
Articolo - 19/04/2016 - ( Network O.I.P. )

Agrigenus belongs to "Slow Food Praesidium" which unites the gastronomic excellences produced respecting the tradition and environmental sustainability
Among the typical tradition the SAN MARZANO DOPO tomato is certainly one of the most famous. The Denomination of Protect Origin (DOP) "Pomodoro San Marzano from the Agro Sarnese-Nocerino" is reserved to that tomato which: respect the conditions and requests established by the rules of the production and transformation disciplinary. We respect the natural biologic cycle of the tomato, with a particular attention concerning the maturation. The harvest of the fruits is exclusively hand made when they have reached the complete maturation, and it takes place in different rounds. The peeled tomatoes San Marzano D.O.P Agrigenus presents the advantage of being packed by the producer itself. The carrying out of eco sustainable processes, the membership to "Slow Food Praesidium", allows us to satisfy the ones who love the high quality cooking and want to know how we eat.
Articolo - 18/04/2016 - ( Network O.I.P. )

The Campofilone: tastes of an over 100 years long history
The Campofilone srl was the first company founded in the medieval village in the Marche, it is also the first egg pasta making Italian company which has obtained the prestigious DNV certification for the quality of the products, traceability and traceability of the production chain (ISO 22005:2008) and alimentar safety (ISO 22000:2005, BRC, IFS).
Articolo - 16/04/2016 - ( Network O.I.P. )

Piedmontese Fassina Bresaola by Macelleria Mastra Alebardi, this product is not packaged but it is cut at the moment of the purchase
The slice is red intense colored, the diameter is a bit bigger than the classic Bresaola, because it is taken from bigger animals which is the characteristic of the rump of the Piedmontese Fassona. The Macelleria Mastra Alebardi realizes its Bresaola exclusively with Piedmontese Fassona race cows directly bred by them. The characteristics of the raw material can be easily recognized in the taste and colour of the meat which is elaborated with extreme cure respecting the traditional techniques, the quality of a meat poor of fats and rich of iron. Its taste is sweet, the flavor of the meat really stands out, the spices are light and not intrusive.
Articolo - 15/04/2016 - ( Network O.I.P. )

Pastificio dei Campi: "a unique product, a gastronomic Italian jewel".
The "Pasta dei Campi" has obtained the 100% Italian pasta certification. At the beginning of the 2011 the Gragnano Pasta made up by Pastificio dei campi has obtained the 100% made in Italy certification. With this brand the consumers are guarantee to consume a pasta entirely made in Italy, made up with italian raw materials (water and durum wheat) and packed in our country (Italy). This important certification has been recognized to Pastificio dei Campi by the Institute for the Safeguard of the Italian Producers, an association without any earning purpose qualified among the CNEL (Natiol Council for the Economy and Job), which has the purpose of safeguarding the tradition of the Made in Italy, meant as the origin of the working processes and the evaluation of the productive methods. The 100% Made in Italy certified companies are subject to the respect of a policy document that impose them: - the use of a own brand - the whole making process must be made in Italy - the use of exclusively Italian and high quality raw materials - the production made with exclusive plannings of the company - typical Italian artisanal productions The 100% made in Italy certification is a further element in the project of total transparency and traceability of the IGP Gragnano Pasta of the Pastificio dei Campi that, since its birth, has adopted a Total Tracking System that can be used by every consumer through this web site. The TTS allows everybody wo owns a Pasta dei Campi pack to discover from which part of ground the durum wheat used for its production comes from (usually from Apulia), the harvest day, the date and the place of the milling, the date of the preparation of the pasta in the Pastificio dei Campi in Gragnano, and the faces of all the people who contributes to obtain the final product with their work. All these efforts and passion guarantee the people to taste the real Gragnano Pasta.
Articolo - 13/04/2016 - ( Network O.I.P. )

Vinegar Bonanno
The Acetificio Bonanno , leader in its field, supply high quality vinegar, extracted from wines obtained with grapes matured under the sun of Sicily. Thanks to its experience it can provide a large selection of products, from the balsamic vinegar to the vinegars aged in barriques, all of them are carefully controlled during the production, to guarantee products at the same level of your recipes. Obtained by an accurate selection of fine wines, the vineyard is made aging for one year at least in the traditional small barrels (the barriques), rigorously made up of oak wood, there it acquires, with the passing of time, that characteristic tasting structure, endowed with slightly spiced shades.
Articolo - 12/04/2016 - ( Network O.I.P. )

Vigna di Pettineo: Biologic wine with the total respect of nature
Vigna di Pettineo is a biologic project in constant evolution in which the origins of the territory, the research on the field and the respect for the environment are the bases of the philosophy of the company. We don't want only to produce a biologic wine, we have wanted to produce it respecting the nature. To obtain this result we have introduced some practices among which the respect of the biodiversities, the grassing, the use of vegetal coal., the re-use of rain water and the production of electric energy from renewable sources. The biodiversity is not the simple sum of animal species, plants and microorganisms, it means also that all the species, mankind included, have been evolving together influencing each other, sometimes for centuries, everyone with its personal and unique history. For this reason we apply the grassing, sometimes everlasting too, that besides defending the grounds from the erosion, encourage the development of different species of microorganisms which active life in the subsoil. To attract insects which otherwise would have disappeared we have planted 80 meters of flowered bushes for each hectare of vineyard. In the end, to give a refuge to many families of reptiles, we have built some walls typical of the province of Ragusa around the lands. Our experiments in the sustainable agricultural field goes from the use of different blends of leguminous to the use of vegetal bio-coal to regulate the humidity of the grounds during the driest periods and to improve the activity of the microorganisms. Moreover, we are studying the use of oils and vegetal extracts in substitution of copper products and the sulphur, the use of biodegradable materials, and the reduction of sulphites during the production of the wines. We, in Vigna di Pettineo, have no intention to stop our research and progress.
Articolo - 11/04/2016 - ( Network O.I.P. )

The well known Wine Company Falkenstein, property of the Pratzner family for 400 years, is set above Naturno, in Val Venosta, beside the Sonnenberg mount. In 1995 the current owner Franz Pratzner has decided to produce and commercialize himself his own wines. The vineyards are in a sunny area, characterized by hot days and fresh nights, that fits perfectly with the cultivation of the White Pinot, Sauvignon and Gewürztraminer varieties. Mostly the Riesling of Falkenstein is considered one of the best wines in the southern Germany. Nowadays Franz Pratzner embattles nearly 60.000 bottles per year. Moreover distills montovitigno grappas and fruit spirits. The multi rewarded wines and spirits by Falkenstein can be also tasted in the annex restaurant, at the presence of a outstanding panoramic view.
Articolo - 06/04/2016 - ( Network O.I.P. )

The Modica Chocolate "Spinnagghi"
The Modicana Spinnagghi chocolate has a sweet and persistent taste and gives extraordinary sensations. Its taste is soft, the essences are authentic and intense. The Spinnagghi Chocolate is an artisanal product that uses only genuine and high quality ingredients. The Modica Chocolate Spinnaghi is hand-worked with traditional and original ingredients, granulated and full of intense flavors coming from the crushed cacao beans. The cacao is worked at a 40 degree temperature with the addition of some sugar that doesn't melt following the traditional Modica chocolate recipe obtaining a granulose and rough paste. The Modica Chocolate Bar has a non uniform brown colour, and you can easily recognize the intense aroma of the toasted cacao. It is traditionally seasoned with cinnamon, vanilla, mint, citrus, coffee, chilli pepper and many other tastes.
Articolo - 06/04/2016 - ( Network O.I.P. )

Agostino Recca: Artisanal working processes of fish in Sicily
The Recca family has been linked to the artisanal working processes of fish for 4 generations. This mention is not only a reason of pride that guarantees the reliability and quality of the products, but it is also necessary to understand Agostino Recca's love for the tradition that has remained unaltered for almost a century. This value has been conserved through the passing of decades even though accompanied by a constant growth of the production volumes and the demanding customers. The unmodified artisanal methods followed by the company have revealed to be a winning ideal with the passing of time: this is witnessed by the higher and higher appreciation for Agostino Recca's product by the national and international markets. The company that in the 30s was born as a familiar one, nowadays is one of the most solid realities in the Fish Conserves in Italy. This goal is not only due to the high quality of the very selected fishing; which comes from Mediterranean Sea only, but also to the respect of the working processes that still nowadays follow the ancient methods which assure the finest quality and freshness of the final products.
Articolo - 05/04/2016 - ( Network O.I.P. )

Buffalo Milk Mozzarella- Caseificio Esposito
The making processes of the Campania Buffalo Milk Mozzarella made by Caseificio Esposito in Battipaglia. The milk comes from the selected farm animals of the Piana del Sele and it is hand worked to obtain the finest quality mozzarellas.
Articolo - 01/04/2016 - ( Network O.I.P. )


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