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.

Tumminia- Russulidda- Maiorca: Ancient Sicilian Wheats
Historical Sicilian wheats, among which the timilia (or tummina), Maiorca and Russulidda varieties are cultivated and processed throughout the biologic methods, maintaining intact all the nutritional and organoleptic characteristics. Moreover the absence of OGM, these wheats are milled by stone, in order to allow to preserve the wheats germ, vitamins, mineral salts and proteins that make it a further healthy and easy to digest product. It is very good for the preparation of sweet and salty products and for the pasta. The ancient wheats are nothing but ancient wheat varieties of the past remained still authentic and original, that is to say they haven't received any change by the mankind to improve its yield.
Articolo - 29/09/2017 - ( Network O.I.P. )

Masseria dello Sbirro “Welcome back Pomodorino del Piennolo del Vesuvio DOP” – available again on our website.
The “Pomodorini del Piennolo del Vesuvio DOP” are one of most ancient and typical product of Campanian tradition. A fresh product without preservatives that is produced by hand following the typical traditions of the Vesuv region. The “Pomodorino del Piennolo del Vesuvio DOP” is distinguished by its firm peel, the firm attachment of the tomato to the bunch, its high sugar and acid contents and content of soluble solids. Thanks to this requisites, the tomatoes are suitable for a ling preservation without altering the organoleptic characteristics. This peculiarities are determined by the microclimatic conditions, which are typical for the geographic growing area of the tomatoes. The soil is of volcanic origin and was formed by the eruptions von the Vesuvius and Somma.
Articolo - 18/09/2017 - ( Network O.I.P. )

Agricultural Company Pasquale Pelissero (Piedmont, Langhe): Produces Italian great wines 2017
The Agricultural Company Pasquale Pelissero take care of its vineyards very accurately. It turns into wine only own produced grapes, finishing the wines in a very traditional way, in a 25\30 hl French durmast barrel.
Articolo - 17/09/2017 - ( Network O.I.P. )

Pesto: Pesto for the love of the Italian excellence
In its laboratory in Genova Pexto has developed and brought to the present the historical traditional Ligurian recipes. All the Pesto Genovese variants, all of them made with high quality ingredients. A quality without any compromise: Parmigiano Reggiano cheese aged for 27 months and produced with milk coming from cows that live in mountain, first choice Italian extra virgin olive oil coming from an historical Ligurian olive oil mill, Italian walnuts, pine nuts and garlic carefully selected and finally the inimitable Genoese P.D.O. fresh basil.
Articolo - 14/09/2017 - ( Network O.I.P. )

It's official now! Gorgonzola is naturally lactose less
The news has now become official after the experimentation organized by the Consorzio Gorgonzola in collaboration with the CREA of Lodi (research centre). Nowadays, in fact, the presence or lack of this sugar in the food has become an information of great interest for the final consumer. The lactose content in Gorgonzola has resulted to be far under ministerial limit to define a cheese "naturally lactose less" (<0,1 g/ 100g). This result has been largely been waited and supported by a research made by the Consorzio di Tutela. Up to now every company will be able to report the caption, as long as it is supported by analysis on its product, that certify the values reported by the research.
Articolo - 13/09/2017 - ( Network O.I.P. )

Forno Astori: research and recover of ancient wheat varieties from Biologic Agriculture
All the wheats are cultivated following the biologic method, the grinding for the white flours is made through many passages in rolling mills and for the raw flours through slow rotation natural stone made millstones. At Forno Astori the production is made exclusively adding the flour to the natural yeast, the first dough is made using machines at low speed rotation and then the loafs are worked manually and let rising on wooden boards. After the cooking in wooden oven, the breads are made cool down in osier baskets. Besides a rich assortment of different kinds of soft wheat, raw, white, durum wheat, spelt, rye,gamut and 5 cereals breads, the oven produces breadsticks, biscuits, melba toasts and taralli always using only biologic raw materials.
Articolo - 10/09/2017 - ( Network O.I.P. )

Mantellassi "Morellino Ambassadors"
Wine Cellar Mantellassi raises few kilometers from Magliano (Tuscany) not far from the sea, near to its vineyards. This allows to bring the grapes to the wine cellar in very short time during the grape harvest in order to preserve all the characteristics. The vineyards extend on the hills of the Fattoria, daily the Sangiovese vine variety but also Alicante, Cabernet Sauvignon, Morellino, Merlot, Canaiolo Nero, Malvasia Nera, Ciliegiolo, Vermentino Bianco, Sauvignon Bianco vine varieties. Fattoria Mantellassi has contributed to the creation of the Morello di Scansano DOC denomination. The wine is produced by the company following technologic standards which aim at the reduction of the environmental impact and obtaining a very genuine product.
Articolo - 05/09/2017 - ( Network O.I.P. )

Artisanal Cheese Factory Esposito, the ancient cheese making art is practiced by expert hands that work mozzarella wisely.
Esposito has been working in the dairy field for over than 30 years. In the Artisanal Cheese Factory Esposito the ancient art of cheese making is practiced by expert hands that work mozzarella wisely, passed on from a generation to another one. Here, the production of the Campania buffalo mozzarella, ricotta and the other cheeses is respected without bending to the global market rules (which impose products that are more and more similar). In fact the production is entirely hand made: that means a lower production volume, but an outstanding quality, the guaranteeing of taste and genuineness respecting the traditions. All the milk processed by the Artisanal Cheese Factory Esposito comes from selected in the Piana del Sele.
Articolo - 04/09/2017 - ( Network O.I.P. )

Anchovies and Sardines by Agostino Recca
It is the history of a company that has been producing anchovies and salted sardines. The company is placed in Sciacca in the industrial area of Santa Maria with a 3000 square meters plant. The 15 employers work every day to transform the clue fish. The fish is processed the same day it is fished, guaranteeing a product with unique characteristics and red coloured. The fish is rigorously coming from the Italian sea, the anchovies species are "engranulis" and "engranulis encrasicolus", normally fish in the open sea near Sciacca.
Articolo - 04/09/2017 - ( Network O.I.P. )

Agricultural Company Mancini: working as a diligent farmer.
Only certified seeds and the varieties which respond better to the quality requests and adapt to the climatic conditions, guaranteeing an economically sustainable production. The seeding takes place during the most suitable period using the right quantity of seeds for each variety depending on the conditions of every single plot of land, using the adequate tools for each situation. The Agricultural Company Mancini, from the spike to the table, guarantees the traceability and the absence of chemical remains certified by constant lab analysis. The artisanal processing then exalts the raw material characteristics. Each variety cultivated by Mancini has its character, history and diverges in size, colour, gluten tenor, protein content and productive potential. Everyone has its weaknesses and strengths.
Articolo - 01/09/2017 - ( Network O.I.P. )


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

MAGAZZINO DI SPEDIZIONE: Via Nicolò 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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