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.

"Best Quality Pasta Signed with Name and Surname"
The raw materials are rigorously selected among those which grow in ground on the hills of Basilicata and Apulia; the wheat is cultivated without the massive usage of chemical fertilizers which increase the yield going to the detriment of quality. The processing method is defined as "Delicate": Long kneading, slow braking, bronze wire drawing and drying at low temperature. This allows to preserve the typical taste, assuring an absolutely natural consistency and a great permeability of the condiments. The "Delicate Method" guarantees the complete preservation of the passion, the care and the continuous research of the highest quality, which the Cavalieri Family passes down through the generations.
Articolo - 24/04/2017 - ( Network O.I.P. )

Tuna Fishings comes back to Favignana
The Tonnara (little ancient harbor with fascinating fishing buildings in which tunas were processed after the fishing) of Favignana has been inserted in the ministerial decree about the Red Tuna fishing. It will be one of the 6 structures, in Italy, for the so called "Fixed Tonnara" system, the only in Sicily. The others are in Sardinia and Liguria. A fact that Giovanni Tumbiolo, president of the Fishing Production District has defined very significant: << Sicily has give back life to its Tonnara. A moment that should be promoted. Our island, in fact, take back its cultural and anthropological dimension too, which is strongly tied to history and traditions. This will be highlighted ny our administration during the "Blue Sea Land" manifestation. We've already talked about it with the tuna producers, because it is good to explain that tuna in Sicily is not inly simply a product but a true myth. We should work better and more on the promotional system. Highlight what it represents for the Sicilian Sea culture>>.
Articolo - 15/04/2017 - ( Network O.I.P. )

Cantina Paltrinieri is a family-run agricultural company which have been dedicating to the production of Lambrusco di Corbara doc for three generations
When you go in Paltrinieri Wine Cellar you immediately meet the balanced contrast between the ancient traditions and modern production techniques. The fundamental processes of the local wine making traditions are here interpreted scrupulously within a context that respects the strictest normatives as it concern the environment protection and the wealth of the consumers.
Articolo - 12/04/2017 - ( Network O.I.P. )

From passion and tradition the agricultural and artisanal beer Julia is born in Friuli Venezia Giulia
The Zorzettig brothers Marco and Massimo, who have long wine making traditions, are facing the new world of the microbreweries with the purpose of giving value to the own property seeds: 14 hectares of barley for the production of malt and nearly 2 hectares of wheat to produce the white beer (wizen). It is not a coincidence that the brewery is in San Pietro al Nastione: there water gushes from the Mia Mount, it is pure and uncontaminated, this is a very important factor to determine the quality of the beer. The brewery is fully energetically independent: the energy used for the production comes directly from renewable sources.
Articolo - 11/04/2017 - ( Network O.I.P. )

The Castelmagno: the King of the Piedmontese Cheeses
The artisanal production of Castelmagno, a cow's milk cheese with minimum addictions of sheep's or goat's milk (from 5% to 20%). The Milk comes from the cows in mountain pasture following the ancient techniques. The Alpine huts are over 1600 metres height: here, the great variety and fragrance of the grass and flowers, enriched by the oat grass, gives Castelmagno excellent organoleptic characteristics. The technique of making Castelmagno consist of break of the curd in clumps as big as a grain of corn. The result is made dried off for 24 hours in cloth, after that there's another break in cubes, the result than acidify for 3 three days under buttermilk before being crushed and kneaded again adding some salt and than it is pressed in the shapes for one day. After that the Castelmagno ages in a natural environment for almost 120 days. The past is ivory and soft: after the maturation it acquires more compactness and a darker colour, sometimes with blu-green shades due to the development of the moulds responsible of the marbling.
Articolo - 10/04/2017 - ( Network O.I.P. )

La Campofilone "The great history of a company of excellence"
The Product and its Quality: La Campofilone Company believes that to provide consumer with key information is crucial in order to recognize the quality of its products. The raw materials the company selects and the production steps are made to obtain a product with authentic quality and guaranteed excellence. At La Campofilone Company all the Raw Materials are strongly selected and carefully checked. La Campofilone use only the finest non GMO (Genetically Modified Organism) durum wheat, that is exclusively cultivated in Marche Region and it is characterized by a high protein standard, to guarantee an excellent nourishing value. The durum wheat semolina, produced in a local mill, is extracted from the heart of wheat, using only the central part of the single grain. This gives the pasta an elevated gluten index, in addition to providing firmness during cooking. Moreover, it helps to avoid the stickiness and contributes to an elevated granulometric value. The pasta is made with eggs from free-range hens that are fed exclusively with non-GMO cereals, and they have a genuine scent and an authentic sunny color. In the production, The Campofilone has been able to reproduce the same traditional process to make egg pasta as it was made in the past by the old ladies of the Campofilone village. The dough is mixed at low temperature and successively, after the exfoliation and the cutting steps, pasta is placed on paper leaves for food use: each paper leaves is folded up in four sides, respecting the ancient tradition of Campofilone. The final step of the production process, before packing, is drying, which is done at low temperature (under 36°C), for 20-48 hours.
Articolo - 06/04/2017 - ( Network O.I.P. )

Nocella del Belice, the ultimate Sicilian olive
The Nocellara del Belice olive has round shape and a green intense colour, the pulp is soft and dense and it confers a fruity and delicate taste. It is cultivated in the surrounding territory
Articolo - 04/04/2017 - ( Network O.I.P. )

Capichera: the first of the world to wine make the Vermentino in barrique
The Capichera vineyards are set in the northern area of Sardinia called Gallura. It is a zone whose characteristics and geological characteristics have determined the typical landscape, full of granite rocks, from whose dissolution sandy soils are obtained, melted, from acid to sub acid, rich in potassium but poor of phosphor and nitrogen. Fermentino is a vineyard heritage which has its election territory in Gallura, on lands close to the sea. Fabrizio and Mario Ragnedda made Vermentino become their most representative wine, reaching in the 80s-90s a position of leadership in the Italian market. For the history and quality of its wines Capichera is considered the world reference point for the Vermentino. The Capichera VT id one of the highest expression of the Capichera white wine. Born from the intuition that this great wine grape, wine-made in French durmast, could give life to an original and fine white wine, the VT is the result of the assembling of wines from the single vineyards placed within the historical estate.
Articolo - 03/04/2017 - ( Network O.I.P. )


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

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