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.

Salsa per Amatori is Tomato Puree Produced According to an all-Calabrian Processing Method 🥫
Tomatoes of excellent quality, grown in the open field, carefully selected and processed within hours of harvesting, passed through a wide-weave sieve capable of removing seeds and skins, but at the same time useful to ensure a full-bodied and more flavorful cut. Not only Brought to cooking at low temperature and in a very slow way to preserve the organoleptic characteristics and a high density. Any process of concentration is excluded; the high quality of the raw material allows avoiding the use of citric acid and added salt. Crispino's production is not only sauces, but also ready-made sauces, from recipes rooted in the gastronomic heritage of Calabria, raw materials selected and processed from fresh. Italian tomatoes, extra virgin olive oil, natural flavorings. Absence of tomato paste and added sugar, no dyes or preservatives. A wide variety of sauces capable of quickly enhancing pasta dishes,making them intense, delicious and delicious, but above all genuine. Like any self-respecting Calabrian producer, Famiglia Crispino also produces preserves in oil typical of the region. Eggplants, Chillies and Olives are the products at the base of these specialties, these Calabrian agricultural excellences, first end up in the hands of Master canners who keep the secrets of ancient recipes. Strong flavors,absence of preservatives and dyes: these are the elements that characterize Crispino's tasty appetizers.
Articolo - 20/06/2024 - ( Network O.I.P. )

Capocollo di Martina Franca and Typical Apulian Cured Meats by Salumificio Santoro
A salumificio that was born spontaneously, from the union of two butchers from Cisternino and Martina Franca, in an area of Puglia where the art of pork butchery is part of the cultural DNA. Indeed, the Itria Valley is home to several pork specialties, among the most famous we put Capocollo di Martina Franca, the flagship product of Salumificio Santoro. The company has always been at the forefront in promoting and protecting this Food Presidium, so much so that it still personally adopts artisanal production methods. The meat used comes exclusively from Itria Valley pigs, next comes a key step that distinguishes Salumificio Santoro: marinating in cooked wine from Verdeca grapes and a light smoking with Fragno wood (a typical local oak tree) Finally, the capocollo is hand-tied before arriving at the curing process in naturally ventilated cellars. On the other specialties, Salumificio Santoro also maintains a really high quality, thanks to the strict control of the selected animals that are raised in a semi-wild state, favoring native breeds. Typical local products such as soppressata, homemade salami, and pancetta are distinguished by a light but pleasant smoked note given by the bark of the Fragno tree, which is at the same time the secret of Capocollo di Martina Franca.
Articolo - 13/06/2024 - ( Network O.I.P. )

Mulino Angelica - Starting from Wheat to Enhance Sicily 🌾
Mulino Angelica is located in one of the centers of wheat production in Italy, Sicily is in fact known as the granary of Italy. Indeed, soft and hard wheat has been grown here for millennia, not only the common varieties but also other typical ones such as Russello, Tumminia (or Timilia) and Majorca, recently known commercially as ancient grains. What these varieties represent, however, goes far beyond an economic purpose; in fact, they represent a heritage of biodiversity, flavors and culture unique to the island. There are several producers and artisans who have grasped this aspect and are committed to promoting their cultivation and dissemination. Mulino Angelica fits into this scenario with its headquarters in the City of Modica, famous for the local chocolate of the same name.The cultivation takes place partly in the first person and partly conferred by selected farmers in the surrounding area who follow the same principles, i.e., organic cultivation and respect for natural times and processes. The Wheat from the fields then passes to the Mill, the beating heart of the company, where after a rigorous control and a careful natural cleaning phase they ensure the genuineness of the product. The flour is obtained starting from milling by means of the natural French La Fertè stone, which is able to generate a flour in which the grains and bran are best blended, so as to obtain a flour rich in fiber and protein and with an intense aromaticity. Mulino Angelica's commitment is aimed at an all-round local development project, aimed at promoting working skills and local grains as a true expression of the territory while respecting the environment and total symbiosis between man and land.
Articolo - 06/06/2024 - ( 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

Tel.: 0303581121 - Fax: 0302682922
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