FRANTOIO FRANCI

Frantoio Franci’s extra virgin olive oil from organic farming, monocultivar Frantoio, with double certification: Bio and Tuscan PGI. It is one of the most awarded oils in the "dop/pgi denomination oil" category. USE: Very versatile, we recommend using it raw on soups, salads, bruschetta and traditional Tuscan dishes. For more informations: http://www.frantoiofranci.it/en/franci-bio-toscano-igp/ PLEASE NOTE: HARVEST 2021 NOT AVAILABLE

FRANTOIO FRANCI

Medium fruity extra virgin olive oil with Protected Geographical Indication (PGI), expressing the true essence of our territory. It is one of the most awarded oils in the "dop/pgi denomination oil" category. USE: Very versatile, we recommend using it raw on soups, salads, bruschetta and traditional Tuscan dishes. For more informations: http://www.frantoiofranci.it/en/igp-toscano/

CASEIFICIO BUSTI

Pecorino DOP also has a tender form and benefits from a longer maturation time and again is produced with milks that conform to the Consortium of Tuscany Pecorino producers criteria. The compact form has an opaque white colour, slightly chalky and is most invitingly tasty. The rind is red

CASEIFICIO BUSTI

Pecorino DOP is produced with milks that conform to the Consortium of Tuscany Pecorino producers criteria The special processing, combined with the maturing in our cave, give this cheese a unique structure and complex aromas that bring to the roots of traction Tuscan cheese..This is' recognized by branding imprinted around the wheel. The crust is natural without any treatment and preservative.

CASEIFICIO BUSTI

Pecorino DOP also has a tender form and benefits from a longer maturation time and again is produced with milks that conform to the Consortium of Tuscany Pecorino producers criteria. The compact form has an opaque white colour, slightly chalky and is most invitingly tasty. During the maturation process, the cheese receives a series of treatments with olive oil which colours the crust a mottled brown.

SALUMI BENVENUTI

Salami typical of Tuscany whose name derives from the intense and characteristic flavor that the fennel seeds release in the dough. It recently received recognition for Protected Geographical Indication, so manufacturers, only companies belonging to the homonymous Tuscan Consortium, following a product specification drawn up by themselves, which by providing their experiences have meant that the product follows a meticulous workmanship respectful tradition ... the mix of meat gives a further guarantee of quality, coming from the spinneret of the product specification of the hams "D.O.P." relatively breeding and slaughtering of pigs. Our Finocchiona at the recent International Food Awards in Brescia has been awarded the silver medal.

FRANTOIO PRUNETI

Frantoio, Leccino, and Moraiolo: three monovarietal extra virgin olive oils that speak three different languages. With their accurate selection of cultivars, Gionni and Paolo express their love for their territory, the Chianti Classico, emphasising its excellent and unique qualities, thanks to the nature of its soil and the gentle sun, giving life to some of the world’s most prized extra virgin olive oils. Category: oil of strong intensity, most of all in the perception of bitter sensations, with strong notes of artichoke and rocket; lighter spicy sensation, characterized by green pepper. Aroma: the bouquet is aggressive, with unmistakable aroma of artichoke, rocket and tomato leaves; we find also a soft but long-lasting note of cucumber. Ends with sensations of mint, sage and rosemary. Flavor: in the mouth flavor is immediately bitter, characterized by artichoke notes; then we find green almond and rocket sensations, that lead to spicy notes characterized by green pepper and rosemary. Culinary uses: recommended for oil-dip, ribollita and legume-based soups, boiled legumes, grilled vegetables and grilled meat. Useful for dishes that require a strong-intensity oil. Available in bottles: 100ml - 250ml - 500ml

ROCCA TOSCANA FORMAGGI

The cutting edge of Tuscan dairy art, the result of a perfect balance between ancient traditions and modern dairy techniques. An excellence cheese with an unmistakable and inimitable taste, recognizable by the quality label given by the Consortium for the Protection of Pecorino Toscano Dop. (Young) Pecorino Toscano DOP can be stamped as such after at least 20 days of maturing while the (aged) Pecorino Toscano DOP stagionato needs at least 120 days to be stamped as such.

LA FABBRICA DEL PANFORTE

With the tipychal oval shape, this old and famous biscuit (or better pastrie) is made of almond paste, sugar and egg white. Covered with icing sugar, this pastrie stands out for its softness, frangrance and unique flavour.

LA FABBRICA DEL PANFORTE

Famous cake coming directly from the middle age is made of almonds, wheat flour, sugar, candied fruit and spices. In this version spices are stronger: you'll appreciate a unique and pleasurable spicy aftertaste.

LA FABBRICA DEL PANFORTE

This biscuit comes from the Tuscan tradition and it is well known all over the world. Made of wheat flour, almonds, honey, eggs, butter and sugar is famous for its crispness and best appreciated along with Vinsanto.

SALUMIFICIO MANNORI

Salume raffinato preparato con carni di suino magre con Alchermes e spezie,insaccato e cotto a vapore. Rafined charcuterie,made with lean pork meat,spices and alchermes liqueur, bagged in casing and steamed.

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 20% of Almonds, packed in plastic bag 1000gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 20% of Almonds, packed in carton box 100gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 20% of Almonds, packed in carton box 250gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 20% of Almonds, packed in red rectangular gift box 250gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 25% of Almonds, packed in tin 250gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 25% of Almonds, packed in carton tube 250gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 25% of Almonds, packed in hexagonal carton box 500 gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 25% of Almonds, packed in red tin 500 gr

SALUMIFICIO MANNORI

INSACCATO TIPICO TOSCANO PREPARATO CON CARNI SCELTE E AROMATIZZATO CON SEMI DI FINOCCHIO. TRADITIONAL TUSCAN SALAMI MADE WITH PRIME PORK AND SEASONED WITH FENNEL SEEDS.

LA FABBRICA DEL PANFORTE

Famous cake coming directly from the middle age is made of almonds, wheat flour, sugar, candied fruit and spices. This version (Margherita) has icing sugar on top and milder spices to please the Italian Queen Margherita in her visit in Siena in the 19th Century.

FRANTOIO PRUNETI

Moraiolo, Frantoio and Leccino: three monovarietal extra virgin olive oils that speak three different languages. With their accurate selection of cultivars, gionni and paolo express their love for their territory, the chianti classico, emphasising its excellent and unique qualities, thanks to the nature of its soil and the gentle sun, giving life to some of the world’s most prized extra virgin olive oils. Category: oil of strong intensity, most of all in the perception of spicy sensations, much more powerful than bitter ones, thanks to intense black pepper notes. Aroma: the bouquet starts with an enveloping sensation of radish that leads to strong notes of almond, nuts, nutmeg and oregano; clear and unmistakable is the sensation of dried fig. Flavor: flavor is smooth in the beginning, especially regarding bitter notes, characterized by radish sensation. Soon after spiciness grows higher and higher with a note of chili. In the end we discover a powerful note of black pepper in the throat. Culinary uses: recommended for cooked fish, white meat, savory pies, vegetables with a sweetish taste, fresh cheese. Suitable for complex dishes, especially cheese-based. Available in bottles: 100ml - 250ml - 500ml

FRANTOIO PRUNETI

Leccino, Frantoio and Moraiolo: three monovarietal extra virgin olive oils that speak three different languages. With their accurate selection of cultivars, Gionni and Paolo express their love for their territory, the Chianti Classico, emphasising its excellent and unique qualities, thanks to the nature of its soil and the gentle sun, giving life to some of the world’s most prized extra virgin olive oils. Category: light intensity oil, balanced in the perception of both bitter and spicy; characterized by soft but persistent notes of grass and fresh vegetables. Aroma: the bouquet starts with light and enveloping sensations of fresh grass: parsley, chive, celery and courgette are predominant, together with a note of green apple. Flavor: in the mouth flavor is fresh, with typical notes of grass and fresh vegetables such as chive; then we find soft but persistent sensation of wild asparagus. Not aggressive in the perception of bitter nor spicy, it flows away with a simple note of white pepper. Culinary uses: recommended for raw fish and raw meat, sweet and savory pies and mature cheese; wonderful for finishing complex, spicy dishes where the richness of the flavors is enhanced. Available in bottles: 100ml - 250ml - 500ml

FRANTOIO PRUNETI

“COLLINE DI FIRENZE” IS A COLLECTION OF EXTRA VIRGIN OLIVE OILS THAT PAYS TRIBUTE TO TUSCANY AND ITS BEAUTIFUL LANDSCAPE. THE SWEET HILLS OF FLORENCE, COVERED WITH OLIVE GROVES AND IRISES, IS WHERE THE HISTORY OF THE PRUNETI FAMILY AND THE TRADITION OF THOSE WHO CULTIVATE THIS LAND, ENRICHING ITS NATURE AND BEAUTY, ALL BEGAN. A RANGE OF ELEGANT AND BALANCED EXTRA VIRGIN OLIVE OILS, A SYMPHONY OF COLOURS, FRAGRANCES, AND FLAVOURS FROM THE HILLS OF CHIANTI CLASSICO MADE FAMOUS BY THE GREATEST ARTISTS OF THE PAST AND AMONG THE MOST DREAMED BY CONTEMPORARIES. CATEGORY: MEDIUM/INTENSE-FRUITY OIL, BALANCED IN THE PERCEPTION OF BOTH BITTER AND SPICY; CHARACTERIZED BY CARDOON, RED RADICCHIO AND NUTMEG. AROMA: THE BOUQUET OPENS WITH AN INTENSE SMELL OF CARDOON AND RADISH, ACCOMPANIED BY NOTES OF RED RADICCHIO AND CUCUMBER. THERE ARE UNMISTAKABLE NOTES OF ROSEMARY AND NUTS. FLAVOR: IN THE MOUTH RED RADICCHIO IS PREDOMINANT BUT ALWAYS ACCOMPANIED BY THE BITTER FLAVOR OF CARDOON. THERE ARE NOTES OF MINT, CHIVE AND ALMOND. THE INTENSE SPICY NOTES ARE CHARACTERIZED BY BLACK PEPPER AND NUTMEG. CULINARY USES: EXCELLENT ON PASTA WITH VEGETABLES, RISOTTO WITH VEGETABLES OR CHEESE, GRILLED MEAT AND VEGETABLES; IDEAL AS A DRESSING FOR STRUCTURED MEAT OR FISH DISHES. Available in bottles and tins: 100ml - 250ml - 500ml – 750ml

FRANTOIO PRUNETI

“COLLINE DI FIRENZE” IS A COLLECTION OF EXTRA VIRGIN OLIVE OILS THAT PAYS TRIBUTE TO TUSCANY AND ITS BEAUTIFUL LANDSCAPE. THE SWEET HILLS OF FLORENCE, COVERED WITH OLIVE GROVES AND IRISES, IS WHERE THE HISTORY OF THE PRUNETI FAMILY AND THE TRADITION OF THOSE WHO CULTIVATE THIS LAND, ENRICHING ITS NATURE AND BEAUTY, ALL BEGAN. A RANGE OF ELEGANT AND BALANCED EXTRA VIRGIN OLIVE OILS, A SYMPHONY OF COLOURS, FRAGRANCES, AND FLAVOURS FROM THE HILLS OF CHIANTI CLASSICO MADE FAMOUS BY THE GREATEST ARTISTS OF THE PAST AND AMONG THE MOST DREAMED BY CONTEMPORARIES. CATEGORY: MEDIUM/LIGHT-FRUITY OIL IN THE PERCEPTION OF BOTH BITTER AND SPICY: VERY HARMONIC WITH NOTES OF FRUIT AND SWEET VEGETABLES. AROMA: THE BOUQUET OPENS WITH THE TYPICAL SMELL OF OLIVE, ACCOMPANIED BY VEGETABLES SUCH AS LETTUCE, PUMPKIN, BASIL AND FENNEL. THERE ARE ALSO FRUITY NOTES SUCH AS APPLE AND PINE NUT. FLAVOR: IN THE MOUTH LETTUCE AND FENNEL ARE STILL PRESENT, AND STILL ACCOMPANIED BY OLIVE NOTES. NOW RADISH FLAVOR LEADS US TO SPICY NOTES THAT ARE CHARACTERIZED BY WHITE PEPPER. CULINARY USES: EXCELLENT ON SOUPS MADE FROM VEGETABLES, LEGUMES AND FISH; BOILED OR STEAMED VEGETABLES. EXCELLENT ON GRILLED FISH, WHITE MEAT AND CHEESE. Available in bottles and tins: 100ml - 250ml - 500ml – 750ml

FRANTOIO PRUNETI

“COLLINE DI FIRENZE” IS A COLLECTION OF EXTRA VIRGIN OLIVE OILS THAT PAYS TRIBUTE TO TUSCANY AND ITS BEAUTIFUL LANDSCAPE. THE SWEET HILLS OF FLORENCE, COVERED WITH OLIVE GROVES AND IRISES, IS WHERE THE HISTORY OF THE PRUNETI FAMILY AND THE TRADITION OF THOSE WHO CULTIVATE THIS LAND, ENRICHING ITS NATURE AND BEAUTY, ALL BEGAN. A RANGE OF ELEGANT AND BALANCED EXTRA VIRGIN OLIVE OILS, A SYMPHONY OF COLOURS, FRAGRANCES, AND FLAVOURS FROM THE HILLS OF CHIANTI CLASSICO MADE FAMOUS BY THE GREATEST ARTISTS OF THE PAST AND AMONG THE MOST DREAMED BY CONTEMPORARIES. CATEGORY: MEDIUM-FRUITY OIL IN THE PERCEPTION OF BOTH BITTER AND SPICY: CHARACTERIZED BY ARTICHOKE, RADISH AND BY NOTES OF BLACK PEPPER AND NUTS. AROMA: THE BOUQUET STARTS WITH NOTES OF RADISH AND ARTICHOKE, ACCOMPANIED BY SENSATIONS OF GREEN ALMOND AND ROCKET. AT THE END THERE ARE INTENSE NOTES OF ROSEMARY AND OREGANO. FLAVOR: IN THE MOUTH THE PUNGENT SENSATION OF ALMOND IS ACCOMPANIED BY NOTES OF ARTICHOKE AND ROCKET; THERE ARE ALSO NOTES OF RADISH, SAGE AND ROSEMARY. AT THE END WE FIND TOASTED ALMOND AND BLACK PEPPER NOTES. CULINARY USES: EXCELLENT ON PASTA WITH MEAT OR FISH; IDEAL AS A DRESSING FOR SALADS, VEGETABLES, FRESH CHEESE, BRUSCHETTA. Available in bottles and tins: 100ml - 250ml - 500ml – 750ml

FRANTOIO PRUNETI

CATEGORY: OIL WITH MEDIUM-STRONG CHARACTERISTICS, WITH BITTERNESS PREVAILING ON SPICINESS; CHARACTERIZED BY ARTICHOKE AND GREEN RADICCHIO. AROMA: THE AROMA IS CHARACTERIZED BY INTENSE NOTES OF BITTER VEGETABLES, ACCOMPANIED BY UNMISTAKABLE SENSATIONS OF ROSEMARY AND NUTS. FLAVOR: IN THE MOUTH THERE ARE SENSATIONS OF GREEN RADICCHIO, TOGETHER WITH ARTICHOKE AND BITTER SALAD. IT ENDS WITH A SPICY NOTE OF BLACK PEPPER AND NUTMEG. CULINARY USES: RECOMMENDED AS A DRESSING FOR MEDIUM/STRONG FLAVORED DISHES. Available in bottles 100ml – 250ml – 500ml

FRANTOIO PRUNETI

CATEGORY: OIL WITH MEDIUM-LIGHT CHARACTERISTICS, WITH SPICINESS PREVAILING ON BITTERNESS; CHARACTERIZED BY CARDOON, RED RADICCHIO AND NUTS. AROMA: THE AROMA IS CHARACTERIZED BY VEGETAL NOTES. THERE ARE UNMISTAKABLE NOTES OF ROSEMARY AND NUTS. FLAVOR: IN THE MOUTH THERE ARE BITTER SENSATIONS OF RED RADICCHIO AND CARDOON ACCOMPANIED BY ALMOND NOTES. IT ENDS WITH A STRONG SPICY NOTE OF BLACK PEPPER. CULINARY USES: RECOMMENDED AS A DRESSING FOR MEDIUM/LIGHT FLAVOURED DISHES. Available in bottles 100ml – 250ml – 500ml

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 20% of Almonds, packed in plastic bag 250 gr

CASEIFICIO SEGGIANO

From the acient Tuscan dairy tradition, produced with the milk collected only from selected farmers belonging to the Consorzio Pecorino Toscano PDO, this pecorino has a tender texture with a white , straw yellow colour. The aroma of fresh milk comes fully out, reminding to the beautiful Tuscan countryside where the flocks are free to graze.

CASEIFICIO SEGGIANO

This pecorino aged for at least 4 months presents itself with a semi-tender texture , the holes are small and evenly spread, with a straw yellow colour. The crust is light brown and gets darker with the aging time and the final treatment with grapeseed oil.

PASTA VALENTINI

Fresh pasta is the perfect vehicle for new flavours and bold pairings that deliver sensational sensory experiences. Our bronze-cut pasta is combined in that case with a slightly sharp Tuscan Pecorino DOP and lightly caramelized pears. Shelf life 50 days for the fresh product. Frozen 12 months.

PASTA VALENTINI

bronze-cut fresh pasta with Chianina Beef and Prosciutto Toscano DOP filling. Shelf-life 50 days. Product can be delivered fresh or frozen. Minimum quantities required.

SAPORI DELLA VALDICHIANA

Product obtained from selected and refrigerated pork meat with added salt, additives and fennel seeds. The product undergoes a process of drying and seasoning process that guarantee the typical and traditional characteristic established from the "Disciplinare di produzione".

SAPORI DELLA VALDICHIANA

Product obtained from selected and refrigerated Cinta Senese PDO fresh meat with salt, lard, additives and aromas. The product undergoes a drying and seasoning process that guarantee the typical characteristics

SAPORI DELLA VALDICHIANA

Product obtained from processed and selected fresh Cinta Senese pork meat, grounded and seasoned with salt and wild fennel. The product undergoes a drying and seasoning process that guarantee the typical and traditional characteristics and consistency.

SAPORI DELLA VALDICHIANA

Product obtained from selected and 100% Cinta Senese fresh meat with salt, additives and aromas.

SAPORI DELLA VALDICHIANA

Product obtained from fresh Cinta Senese pork meat raised by companies which are part of the association "Consorzio di tutela della Cinta Senese". The lard is marinated in marbel vases and left seasoned following specific rules that guarantee the typical and traditional flavor.

TERRE DELL'ETRURIA

A Low-acidity, pleasantly spicy and bitter extravirgin olive oil. Artichoke and tomato tasting notes. This is our Toscano. An authentic product with full and well-balanced body, fruity flavour and great nutritional values. Available capacities: 100, 250, 500 750 ml and 3/5 litres. Antico Borgo , Extravergine Tuscany Oil PGI 50Cl Antico Borgo , Extravergine Tuscany Oil PGI 5L BIO - Antico Borgo , Extravergine Tuscany Oil PGI 50Cl BIO - Antico Borgo , Extravergine Tuscany Oil PGI 3L

SCAPIGLIATI - BISCOTTI DAL 1926

Gli originali biscotti Toscani, friabili e croccanti, alle mandorle. In scatola di cartone, 200g, 7 oz, conservazione 360 giorni. The original crumbly and crunchy Tuscan almond biscuits. In cardboard box, 200g, 7 oz, shelf life 360 days.

SCAPIGLIATI - BISCOTTI DAL 1926

Gli originali biscotti Toscani, friabili e croccanti, alle mandorle. In busta da, 250g, 8,8 oz, conservazione 360 giorni. The original crumbly and crunchy Tuscan almond biscuits . Bag 250g., 8,8 oz, shelf life 360 days

PASTIFICIO FABIANELLI

Pemium pasta, bronze die, durum wheat semolina, water, 100% Tuscanin ingredients, traceability through QR code Shelf life 3 years Packaging details (weight + type of pack) 500 g/inner cellophane, external paper, recyclable as paper.

PASTIFICIO FABIANELLI

Pemium pasta, organic durum whole wheat semolina, water, 100% Tuscanin ingredients, traceability through QR code Shelf life 3 years Packaging details (weight + type of pack) 500 g/inner cellophane, external paper, recyclable as paper.

PASTIFICIO FABIANELLI

Pemium pasta, bronze die, organic durum wheat semolina, water, 100% Tuscanin ingredients, traceability through QR code Shelf life 3 years Packaging details (weight + type of pack) 500 g/inner cellophane, external paper, recyclable as paper.

OLIO FANCIULLI

Olive surface (HA) 44 Number of olive trees 18000 Average altitude of 350 olive surface Varieties of olive trees in the company Correggiolo 15% 15% 15%, Moraiolo, Frantoio, Leccino, Pendolino, Maurino 15% 15% 15% and 10% miscellaneous etc. Marketing name Fanciulli DOP Quantity produced (kg) 7500 ORGANIC certification Dop Terre di Siena Oil type typical of the Sienese territory with hints of grass and Thistle with right balance between bitter and spicy olives more variety that affect based on the seasonal pattern of a set of tastes and scents of our land. Harvest period 15/10 – 15/11 Type of manual collection Crushing mill Alfa Laval processing technology Continuous cycle with disc Crusher and Kneaders closed Standard 100 ml 250 ml 500 ml 750 ml 1000 ml 3000 ml 5000 ml bottle/can

MOLIN DI PEPE

This traditional package is made with chestnuts candied in sugar syrup and then glazed. The obtaining of candying takes place with a slow process of about a week. Only the true natural vanilla from Madagascar is used in candying. Molin di Pepe cultivates a particular variety of chestnuts, the Marrone del Mugello PGI. This particular chestnut has been selected for over a thousand years in the Mugello area, in the mountains north of Florence, much appreciated for its perfect sweetness and notes of almond-walnut-vanilla.

MOLIN DI PEPE

Marrone del Mugello PGI Chestnut Flour, produced with the traditional method, 45 days slow drying in the seccatoio building with a small chestnut wood fire and stone milling.

FIORE 1827

It was the year 1879 when, on the occasion of the Palio dell’Assunta Queen Margherita of Savoy made a visit to the city of Siena. To celebrate the event, and honour her, dedicated to her was the product that in that specific period of time represented power and wealth: Panforte

FIORE 1827

FROM THE BEGINNING, SIENESE PAR EXCELLENCE. In the fifteenth century the Florentine priest Arlotto Mainardi, better known as Piovano Arlotto, listing the “qualities” of some Italian cities wrote: “in Milan they know how to do haberdashery and armoury, and in Florence good drapes, in Bologna sausages, and in Siena marzipan and berricuccoli”. Marzipan immediately became a typical product of Siena.

FIORE 1827

CANTUCCINI, TUSCAN EXCELLENCE FROM THE LATE 1500S, THEY WERE PRESENT ON THE TABLE OF THE MEDICI COURT Their roots are traced back to the sixteenth century and the name seems to derive from the Italian word for “song”, or from “cantellus”, Latin for “piece or slice of bread”, a salted biscuit that the Roman soldiers had already consumed during their military campaigns

LARDERIA SANGUINETTI

Lardo di Colonnata IGP is a delicatessen product obtained from the fat of the back of selected pigs, matured inside marble bowls with coarse salt and spices, such as ground black pepper, fresh garlic and rosemary for at least six months

OLIO FANCIULLI

DOP TERRE DI SIENA Olive surface (HA) 60 Number of olive trees 18000 Average altitude of 350 olive surface Varieties of olive trees in the company Correggiolo 15% 15% 15%, Moraiolo, Frantoio, Leccino, Pendolino, Maurino 15% 15% 15% and 10% miscellaneous etc. Marketing name Fanciulli DOP Quantity produced (kg) 7500 ORGANIC certification Dop Terre di Siena Oil type typical of the Sienese territory with hints of grass and Thistle with right balance between bitter and spicy olives more variety that affect based on the seasonal pattern of a set of tastes and scents of our land. Harvest period 15/10 – 15/11 Type of manual collection Crushing mill Alfa Laval processing technology Continuous cycle with disc Crusher and Kneaders closed Standard 500 ml 250 ml and 750 ml bottles

LA SEGGIANESE

Our oil: the motivation to start this project, it is the heart and soul of our work. It is our passion. We hope that within every bottle, beyond the fruity aroma, the grassy notes and the clean, harmonious flavor you will find a bit of our story. SEGGIANO DOP AND ORGANIC DOP The Seggiano DOP extra-virgin olive oil is one of a kind. The Olivastra Seggianese olive varietal is only grown on this part of the Monte Amiata and it produces an inimitable oil with a unique flavor. Its bouquet is intense but graceful, with notes of cut grass and chamomile. The oil’s aroma doesn’t interfere with food parings, in fact, it highlights them. The flavor is delicate and suitable for unusual combinations: from a drizzle over a simple fish crudo or as the finishing touch on an intense Porcini mushroom soup or even Olivastra olive oil gelato! The oil is bottled with single-use caps, as required by the most recent legislation, making the product suitable for restaurants. The harvest is in October. Each bottle is marked with the Consorzio DOP Seggiano stamp which allows for the product to be traced back to the orchard, producer and mill of provenance. This guarantees the safety and transparency of each step of the process for every single bottle. To satisfy the requests of a growing organic market, we also produce a certified organic DOP Seggiano oil.

RENIERI

PROSCIUTTO made whit "CINTA SENESE DOP" RENIERI is a masterpiece of Tuscan gastronomy. Choosing this product means contributing to the preservation of an antique processing system. This breed has been bred outdoors in Tuscany, in its natural environment, for over a thousand years. Now as then, RENIERI Cinta Senese pigs are left free to graze in the Tuscan hills, among olive trees, oak trees, holm oaks and Turkey oaks. ORIGIN OF THE RAW MATERIAL: TUSCAN (SIENA HILLS) REARING CONDITIONS: FREE in oak woods AGEING: minimum 20 months WEIGHT: 8 Kg INGREDIENTS: 100% NATURAL INGREDIENTS PORK "Cinta Senese DOP" THIGH, SALT, HERBS AND SPICES GLUTEN, LACTOSE AND SUGAR FREE QUANTITY OF SALT AFTER AGEING: 5% PRODUCTION AND AGEING LOCATION: Here on our company premises in the municipality of Poggibonsi, Siena AGEING CONDITIONS: - rooms with natural lime walls - large spaces to allow circulation of the air - rooms with windows to allow changing of the air - static cells - no forced ventilation

RENIERI

The salami made with “Cinta Senese” PDO is a gastronomic jewel, made with 100% respect for the traditional production system, using only the finest ingredients, salt and local herbs and spices. Renieri’s cinta senese pigs live in complete freedom for at least one year, in their natural habitat. INGREDIENTS: Pork meat “Cinta Senese” PDO 96%, Salt, Spices, Potassium nitrate GLUTEN, LACTOSE AND SUGAR FREE AGEING: minimum 60 DAYS WEIGHT: 350 gr

FATTORIA DI VOLMIANO

Production area: Entirely in the olive groves of the Volmiano Farm, between 300 and 600 meters above sea level: 80 specialized hectare on which 22,000 olive trees are cultivated adopting the organic farming protocols. First year of bottling: 2020 Variety of olives: Frantoio 70%, Moraiolo 10% Leccino 10% other Tuscans 10% Olive harvest: Manual harvest or with facilitators directly from the plants in the months of October and November. The yard is organized so as not to damage the plants and olives. Oil extraction: The oil is extracted within 4 hours of harvesting, as the company has a line, for exclusive use, of the latest generation, capable of producing oils with a high content of polyphenols. The cold extraction process, adapted to each specific batch of olives, can work at different speeds of the crusher, with vertical malaxers that can work in slight depression. The oils are filtered, to deprive them of the aqueous residue, with plant material filters. View: Emerald green with golden reflections. Ofact and taste: The Volmiano 2020 PGI aims to be our interpretation of the unique characteristics of the 2020 vintage. The property is spread over steeply sloping soils, from heroic olive growing, on rocky plateaus, down to fresh clayey valleys. We want the elegant scents, of lettuce and fresh olive, to tell of the balance of Spring 2020, of the humid breezes that carry the smells of wild herbs. The bitters of thistle and chicory well represent the great temperature range between night and day that we saw during the last summer and remind us of the "green" that we take care of with respect and attention. The spicy notes of marjoram, which close with a pleasant and clean spicy mouth, refresh our mouth and tell us about autumn 2020, which saw a perfect alternation between hot days and rains, only to become not too cold in the past collection. In Volmiano, the Gondi family decided to sacrifice the quantity that the 22,000 plants would allow them to do, in favor of a unique quality, which makes each oil produced here unique and inimitable. Food pairings: Volmiano's PGI is an ingredient of the highest quality, so it is possible to combine it in every recipe, being able to calibrate its quality according to the contribution we would like to have.

FATTORIA DI VOLMIANO

Production area: Entirely in the olive groves of the Fattoria di Volmiano, between 300 and 600 meters above sea level: 80 specialized hectares on which 22,000 olive trees are cultivated adopting the organic farming protocols. First year of bottling: 2020 Variety of olives: Frantoio 50%, Moraiolo 30% Leccino 10% other Tuscan cultivars 10% Olive harvest: Manual harvest or with facilitators directly from the plants in the months of October and November. The yard is organized so as not to damage the plants and olives. Oil extraction: The oil is extracted within 4 hours of harvesting, as the company has a line, for exclusive use, of the latest generation, capable of producing oils with a high content of polyphenols. The cold extraction process, adapted to each specific batch of olives, can work at different speeds of the crusher, with vertical malaxers that can work in slight depression. The oils are filtered, to deprive them of the aqueous residue, with plant material filters. View: Emerald green with golden reflections Smell and taste: The Laudemio di Volmiano wants to be our interpretation of the unique characteristics of the company territory. The property is spread over steeply sloping grounds, from heroic olive growing, on rocky plateaus, down to cool clayey valleys.We want the fresh and elegant aromas of rocket and almond to tell of the openings of the valleys, of the spring breezes they carry the smells of wild herbs. The artichoke bitters well represent the vigor and strength of nature, of the olive trees, which we seek, through respectful agronomic methods. The spices that close the tasting of the oil and that refresh our mouth are the children of the high concentration of vitamins in our oil. Because in Volmiano we have decided to sacrifice the quantity that our 22.00 plants would allow us to do, in favor of a unique quality, which makes our oil unique and inimitable Food pairings: The Laudemio di Volmiano 2020 is extraordinary and every gourmet combination will be enhanced. Being a very rich organoleptic palette, it is possible to use it in different phases and quantities, during preparation, to give each dish a special and unforgettable impression.

RENIERI

PROSCIUTTO made whit "CINTA SENESE DOP" RENIERI is a masterpiece of Tuscan gastronomy. Choosing this product means contributing to the preservation of an antique processing system. This breed has been bred outdoors in Tuscany, in its natural environment, for over a thousand years. Now as then, RENIERI Cinta Senese pigs are left free to graze in the Tuscan hills, among olive trees, oak trees, holm oaks and Turkey oaks. A FAMILY SECRET We do our job with passion and have chosen to carry on a family tradition. We are handing down a secret, a recipe based on great care and attention... Ageing takes place slowly and naturally. Minimum 20 months. The result is a very special prosciutto, with a unique and unmistakable flavour and the fragrance of brushwood, hazelnuts and acorns. Prosciutto made whit "Cinta Senese DOP" RENIERI is sliced by hand, using a technique that perfectly preserves all the flavour of the product. Net weight 80 g or 160g

RENIERI

CAPOCOLLO made whit “CINTA SENESE DOP” RENIERI is a masterpiece of Tuscan gastronomy. Choosing this product means contributing to the preservation of an antique processing system. This breed has been bred outdoors in Tuscany, in its natural environment, for over a thousand years. Now as then, RENIERI Cinta Senese pigs are left free to graze in the Tuscan hills, among olive trees, oak trees, holm oaks and Turkey oaks. A FAMILY SECRET We do our job with passion and have chosen to carry on a family tradition. We are handing down a secret, a recipe based on great care and attention... Ageing takes place slowly and naturally. Minimum 120 days. The result is a very special product, with a unique and unmistakable flavour and fragrance. Net weight 80 g

RENIERI

LOIN made whit “CINTA SENESE DOP” RENIERI is a masterpiece of Tuscan gastronomy. Choosing this product means contributing to the preservation of an antique processing system. This breed has been bred outdoors in Tuscany, in its natural environment, for over a thousand years. Now as then, RENIERI Cinta Senese pigs are left free to graze in the Tuscan hills, among olive trees, oak trees, holm oaks and Turkey oaks. A FAMILY SECRET We do our job with passion and have chosen to carry on a family tradition. We are handing down a secret, a recipe based on great care and attention... Ageing takes place slowly and naturally. Minimum 120 days The result is a very special product, with a unique and unmistakable flavour and fragrance. Net weight 80 g

GONNELLI 1585

TUSCAN EXTRAVIRGIN OLIVE OIL PIAZZA DEL PALIO

TOSCANITÀ

Ravioli filled sausage finocchiona IGP

TOSCANITÀ

Tortelli maremmani filled with ricotta and spinach (PAT)

TOSCANITÀ

Pici typical tuscan product, bronze drawn, with tuscan flour- without eggs

FATTORIE PARRI

Our olive oil is produced from hand picked olives paying particular attention to harvest at the optimum time, as only in this way Olive Oils of low acidity, intense perfume, fruity and slighly “spicy” can be obtained. The olives are always pressed immediately after harvesting in our own olive mill as freshness is the main ingredient for quality. Aroma of fresh olive, hints of almond and artichoke, slightly spicy with a hint of pleasant bitter. It has received many prizes and quality acknowledgement

LA CASTAGNA LEOPOLDINA

Made in our artisan laboratory, using only chestnuts grown in our chestnut grove, sugar and natural vanilla extract, the Leopoldina cream has the 60% of fruit concentration. Its production follows a process, at a controlled temperature, which allows the concentration of the fruit without adding gelling agents or thickeners, preserving the chestnut flavor completely. In jar of 225g or 115g

LA CASTAGNA LEOPOLDINA

Made in our artisan laboratory, using only chestnuts grown in our chestnut grove, sugar and cocoa, the Leopoldina cream has the 60% of fruit concentration. Its production follows a process, at a controlled temperature, which allows the concentration of the fruit without adding gelling agents or thickeners, preserving the chestnut flavor completely. In jar of 225g or 115g

LA CASTAGNA LEOPOLDINA

Our chestnut flour made by slow drying of our chestnuts, by smoking, in the typical Tuscan metati, where the humidity is around 4/5% against the 10% humidity that occurs in industrial processes. This ensures a valuable and healthy product. After 30/40 days, the peeled and reselected chestnuts are ground in a stone mill and transformed into ivory-colored flour with an unmistakable aroma. The processing of the stone mill does not overheat the product as happens with the hammer mills used in industrial processes. This allows to safeguard the authentic characteristics of the flour. Finally, the practical vacuum packaging allows you to preserve the original scent.

LA CASTAGNA LEOPOLDINA

Our carefully selected Florentine chestnuts are cooked and preserved in syrup flavored with precious Madagascar vanilla. Perfect to accompany cheese or salami platters.

LA CASTAGNA LEOPOLDINA

After harvesting, the largest and most beautiful fruits are selected and transformed into a precious delicacy. Through an artisanal process, the highest quality chestnuts are wrapped by hand in tulle and subjected to a progressive candying process for several days. Once candied, the chestnuts are finished with a veil of icing, thus becoming exquisite Marrons Glacés, ready to be enjoyed. For short luxury breaks.

LA CASTAGNA LEOPOLDINA

Our candied chestnuts are carefully selected by hand and subjected to a slow candying process, at the end of which they are removed from the tulle that wrapped them and packaged in practical glass jars immersed in a syrup that preserves their softness and taste To garnish Excellent for garnishing splendid Mont Blanc or for a delicious break.

LA CASTAGNA LEOPOLDINA

Leopoldina Chestnut Honey is an Italian honey produced by bees that enrich our chestnut grove. With its typical amber color and characteristic bitter taste, rich in mineral salts, antibacterials and antioxidants, it is an excellent ally to regain energy in the most intense periods. Ideal for strong flavours lovers.

DOLCEZZE SAVINI

Il Pane Toscano DOP ha la filiera controllata dal chicco di grano al pane appena uscito dal forno. E’ ottenuto mediante l’antico sistema di lavorazione da secoli in uso in Toscana che prevede l’esclusivo impiego del lievito madre, dell’acqua e della farina di grano tenero tipo “0”. La farina utilizzata contiene il germe di grano ed è prodotta da varietà di grano coltivate in Toscana. Il controllo della filiera è garantito dal bollino raffigurante la Toscana. Il nostro Pane Toscano DOP è cotto nel vero forno a legna riscaldato con le fascine.

DOLCEZZE SAVINI

Il pane biologico Savini è prodotto partendo da farina biologica, ottenuta direttamente dalla macinazione del grano tenero secondo il metodo di coltivazione biologico e con lievito madre , cotto in forno a vapore per essere consegnato caldo, fragrante e profumato.

CASEIFICIO IL FIORINO

Our Pecorino Toscano DOP has a well balanced, persistent taste, defined fantastic and elegant in the famous “Gambero Rosso” in the October ’89, in a article where Duilio is named “ The wizard of Tuscan Pecorino”. This cheese has a firm and compact consistency, quite soft, with a long and persistent aftertaste, with strong herbal notes. The Pecorino Toscano DOP stagionato (aged version) requires a Production Regulations, which producers must strictly follow. The respect and the enforcement of the above mentioned rules, guarantee that every step of the production in connected with the territory. We comply of course with this Regulations and we are proud to have received many prizes. Among them “First Italian Cheese” at the Trofeo Nazionale San Lucio, Pandino 2007. First prize at “Pecorini d’Italia” in Pienza 2008 and Villamar 2009. “Cheese of the year” in 2008 and 2009 in Cremona and “Gold medal” at Caseo Art 2014 Trofeo San Lucio. “Bronze medal” at the World Cheese Awards 2015 and last, in 2016, “Gold Medal” at the World Cheese Awards. In the 2018 is awarded the “Silver Medal” at the World Cheese Awards in Bergen, Norway. Last year, the British competition Great Taste Award 2020 it has awarded our PDO cheese with 1 star, among many other cheeses.

CASEIFICIO IL FIORINO

The Pecorino Toscano DOP is a cheese produced with selected sheep’s milk, with a production regulation, which provides a strict disciplinary to which producers must comply. The founding principle is the respect and application of rules and elements that prove the close link with the territory in all phases of the cheese production. This version has a short maturation that makes it soft and delicate, with a round and well-balanced flavor, sweetness and acidity. The consistency is tender and well soluble, with a medium intense smell with hints of lactic butter and fresh hay. The Word Cheese Award, the largest and most composite competition among quality cheeses in the world, held in 2018 in Bergen, Norway, awarded our Pecorino Toscano DOP with the Bronze Medal.

CASEIFICIO IL FIORINO

The Organic Pecorino with vegetable rennet is one of the last excellences produced by “Fiorino”. Made with certified organic milk and selected vegetable ingredients, is a tasty cheese dedicated to customers who need a guaranty of vegetable genuineness. Although produced using the rennet from Thistle flower Cynara cardunculus, our organic pecorino maintains all the characteristics of the traditional pecorino. A fresh vegetal note gives to this cheese a truly original taste. In 2015, the pecorino Fior di Natura Bio with vegetable rennet semimature won the Bronze Medal at the World Cheese Awards , in London. In 2016, theese cheese earns two prestigious prises, winning the Title of SUPERGOLD, at the World Cheese Awards in San Sebastian, and it wins the FIORST PRIZE IN ABSOLUTE in the cheese category at the BIO Awards, in Bologna. In 2018, this fantastic pecorino cheese is also awarded with the GOLD MEDAL at the World Cheese Awards in Bergen, Norway.

CASEIFICIO IL FIORINO

Cacio di Venere is made with selected and high quality organic sheep's cheese milk, all coming from the Maremma pastures around Roccalbegna, in the province of Grosseto, and with selected Organic Tuscan white truffle. It matures for about eight months, it has a wide and not very high shape to allow a more compact and homogeneous maturation. The product has a straight sided cylinder; from the rind, the cheese has a medium “nail” tending to light brown colour; light brown crust tending to cher, fine and regular holes with evident traces of truffle. On the nose, it has milk and butter notes, the scent of truffles is delicate and not too invasive, both to smell and to taste. On the palate it has a medium intense flavor of milk and dried fruit, the sweetness is evident.

CASEIFICIO IL FIORINO

The cave of the Fiorini family is the heart of the dairy. Here, takes place the ageing of the Pecorino Grotta del Fiorini. The traditional farmers cheese, which takes its name from the family cave, concentrates all the fragrance and taste that only a long ripening at a natural temperature and ventilation, can give. The shape of 2 kg, a straight sided cylinder, has no treatment on the rind but the typical “noble moulds” of the ripening in cave. This is a cheese to sampling slowly and enjoying thoughtfully: a pleasure, tasty and persistent, worthy of its name. Firm consistency, with a fine and well distributed opening of the cheese, with intense vegetable notes, and a hint of moulds. Best to be tasted in calm occasions to be able to give the deserved attention. In 2018, the Pecorino Grotta del Fiorini is awarded with the title SUPERGOLD at the World Cheese Awards, in Bergen, Norway. In 2017 is awarded with a Bronze Medal at the World Cheese Awards in London and in 2016 is awarded with a GOLD MEDAL at the World Cheese Awards, in San Sebastian.

CASEIFICIO IL FIORINO

The women’s cheese. This sort of cheese seems to combine the ancient female art in dairy production - in particular Caterina de Medici’s historical predilection for her Marzolino – with the history of the Fiorini Family and particularly with the enterprising Caterina Pandolfi, Ferrero’s wife and mother of the “Il Fiorino” founder. It is therefore a tribute to the women who once made the cheese in front of the fireplace “keeping vigil”, with the milk freshly milked and still fragrant. It’s a Pecorino cheese, cylinder shape, it is about 5kg weight with a smooth and hand-oiled crust. The CATERINA cheese is made by selected Maremma sheep’s milk, with a firm and hard consistency, intense and long-lasting taste and a quite strong vegetable and dry fruity tones. The maturation in “grotta”, cave, gives an edible crust, natural untreated rind, with his typical white and grey mould, which characterizes these excellent products.

CASEIFICIO IL FIORINO

The Pecorino Riserva del Fondatore is made with selected sheep’s milk, collected only from the hilly Maremma pastureslands. It is produced with the utmost care, according to the family tradition. A “Giant” form of more than 18 kg that after an initial ripening, arrives to the historic Fiorini cave for the ageing. This is a cheese for sampling slowly and enjoying thoughfully, to mull over with special friends. The consistency is firm but creamy and the smell quite pungent, with distinct grassy and fruity tones. In the mouth it is intense and persistent, yet elegant. In June 2013, it was awarded with the Gold Medal at the “Mondial du Fromage et des Produits Latiers” that took places in tours, in France. In 2014, it won the Supergold at the World Cheese Award in London, resulting the Second Best Cheese in absolute. In 2016 it won the Supergold at the World Cheese Award in San Sebastian and entering the Elite of the best cheese in the World and continue to confirm this record. In 2017 The Riserva del Fondatore is awarded with two GOLD MEDALS at the World Cheese Awards, in London and it is also awarded with the First Prize in the Mature Cheese category, at the Italian Cheese Awards, in Bergamo. In 2018 the Riserva del Fondatore is awarded with the title of SUPERGOLD at the World cheese Awards, in Bergen, Norway, resulted the 5° BEST ITALIAN CHEESE in ABSOLUTE. In 2020, the British competition Great Taste Award has awarded the Riserva del Fondatore with three stars.

PASTA VALENTINI

Filled fresh pasta - all products can be delivered frozen too

PASTA VALENTINI

Long fresh pasta

PASTA VALENTINI

Fresh filled pasta

FRATELLI LUNARDI

Cantucci Toscani PGI with almonds, the homemade biscuits that have been prepared for ages in Tuscany. Over the years, we improved the recipe striving towards the perfect, slightly crumbly Cantuccio to enjoy throughout the day. The PGI certification confirms it is produced in full respect of the traditional recipe of the Classic Cantuccio Toscano. We add a little bit of genuine butter to obtain a crumblier, tastier and more delicious result. Therefore, Vin Santo Toscano is not essential, no more, however, the pairing is still a wonderful idea!

LA CASTAGNA LEOPOLDINA

Gift box of our best products in the jar

LA SEGGIANESE

Extra virgin olive oil - LA SEGGIANESE Seggiano DOP BIO (PDO Olive oil – ORGANIC) Today we present an Extra Virgin Olive Oil with a great personality. Exquisite olive oil that will enhance the flavor of any dish. Organic extra virgin is extracted from selected Olivastra Seggianese olives. Early harvest, cold extraction exclusively with mechanical procedures, the extra virgin olive oil - LA SEGGIANESE Seggiano DOP BIO, (PDO Olive oil – ORGANIC), has the certification of production in organic farming. Extra virgin olive oil - LA SEGGIANESE Seggiano DOP BIO, (PDO Olive oil – ORGANIC), will make you discover the diversity of aromas and flavors that make this food unique, on the nose it is a fruity oil of medium intensity, with mainly green and fresh aromas. In the mouth it has a pleasant taste, with a touch of bitter and spicy. With extra virgin olive oil - LA SEGGIANESE Seggiano DOP BIO, (PDO Olive oil – ORGANIC), you can radically enhance the flavor of your salads, vegetables, or fish dishes, but also a simple slice of good bread. Our dreams will make your table rejoice with the best of quality in extra virgin olive oil, extra virgin olive oil - LA SEGGIANESE Seggiano DOP BIO, (PDO Olive oil – ORGANIC), the best partner for a healthy diet.

GONNELLI 1585

FROM THE VERY HEART OF THE CHIANTI AN OLIVE OIL WITH CHARACTER

GONNELLI 1585

OLIVE OIL FROM THE HILLS OF TUSCANY

AZIENDA AGRICOLA BUONAMICI SRL

This ready-to-use tomato sauce, is obtained by slowly coking top-quality ingredients that are produced with certified organic methods. Onion and garlic together with celery, carrots and basil, are sautéed in extra-virgin olive oil, then we add hot peppers and pureed tomatoes. A sauce with an intense and tasty flavor. All obviously prepared in respect of the organic principles and traditional methods of Azienda Agricola Buonamici.

AZIENDA AGRICOLA BUONAMICI SRL

This ready-to-use sauce is obtained by a selection of fresh Italian tomatoes and other ingredients produced with certified organic methods. Onion, carrots, celery and basil are sautéed in extra-virgin olive oil, we then add pureed tomatoes and marine salt. This traditional and tasty mediterranean sauce is prepared in respect of the organic principles and traditional methods of Azienda Agricola Buonamici

AZIENDA AGRICOLA BUONAMICI SRL

This ready-to-use sauce is obtained by a selection of fresh Italian tomatoes and leaves of fresh basil produced with certified organic methods. A classic, simple, tasty sauce prepared in accordance of the organic principles and traditional methods of Azienda Agricola Buonamici.

AZIENDA AGRICOLA BUONAMICI SRL

This ready-to-use juice is obtained by a selection of Italian tomatoes with leaves of fresh organic basil produced with certified organic methods. A classic, simple, tasty juice prepared in accordance of the organic principles and traditional methods of Azienda Agricola Buonamici.

AZIENDA AGRICOLA BUONAMICI SRL

This organic pulp, ready to be used, is obtained by an accurate selection of fresh Italian tomatoes enriched with fragrant leaves of fresh basil. Produced in accordance with the principles and traditional methods of Azienda Agricola Buonamici is ideal for preparing in cooking sauces, pizzas and tasty meat and fish dishes, raw appetizers and entrees.

FRATELLI LUNARDI

Cantucci Toscani PGI with almonds, the homemade biscuits that have been prepared for ages in Tuscany. Over the years, we improved the recipe striving towards the perfect, slightly crumbly Cantuccio to enjoy throughout the day. The PGI certification confirms it is produced in full respect of the traditional recipe of the Classic Cantuccio Toscano. We add a little bit of genuine butter to obtain a crumblier, tastier and more delicious result. Therefore, Vin Santo Toscano is not essential, no more, however, the pairing is still a wonderful idea!

FRATELLI LUNARDI

Cantucci Toscani PGI with almonds, the homemade biscuits that have been prepared for ages in Tuscany. Over the years, we improved the recipe striving towards the perfect, slightly crumbly Cantuccio to enjoy throughout the day. The PGI certification confirms it is produced in full respect of the traditional recipe of the Classic Cantuccio Toscano. We add a little bit of genuine butter to obtain a crumblier, tastier and more delicious result. Therefore, Vin Santo Toscano is not essential, no more, however, the pairing is still a wonderful idea!

FRATELLI LUNARDI

Cantucci Toscani PGI with almonds, the homemade biscuits that have been prepared for ages in Tuscany. Over the years, we improved the recipe striving towards the perfect, slightly crumbly Cantuccio to enjoy throughout the day. The PGI certification confirms it is produced in full respect of the traditional recipe of the Classic Cantuccio Toscano. We add a little bit of genuine butter to obtain a crumblier, tastier and more delicious result. Therefore, Vin Santo Toscano is not essential, no more, however, the pairing is still a wonderful idea!

FRATELLI LUNARDI

Cantucci Toscani PGI with almonds, the homemade biscuits that have been prepared for ages in Tuscany. Over the years, we improved the recipe striving towards the perfect, slightly crumbly Cantuccio to enjoy throughout the day. The PGI certification confirms it is produced in full respect of the traditional recipe of the Classic Cantuccio Toscano. We add a little bit of genuine butter to obtain a crumblier, tastier and more delicious result. Therefore, Vin Santo Toscano is not essential, no more, however, the pairing is still a wonderful idea!

SALUMIFICIO MANNORI

Made from pork from animals born bread and slaughtered in Tuscany and produced in strict compliance with official regulation

SELEKTIA TARTUFI

Tuber Magnatum Pico or commonly called White Truffle has the ability to develop in a completely spontaneous way in the depth of calcareous soils located in aerated places with soft soggy rain-soaked ground. The white willow, the linden, the poplar, the beech, the oak are some of the species of trees with which it lives in symbiosis to draw its nourishment. The harvest period in Tuscany opens on September 10 and closes December 31.

SELEKTIA TARTUFI

Delicous and exclusive cream made with Tuscan Pecorino PDO cheese with Summer Truffle. A stubborn and intense cream that you can use for your Pasta dishes or as a dipping.

SELEKTIA TARTUFI

The Summer Truffle (Tuber aestivum Vitt.) is also defined “Scorzone” for its round and particularly thick coating that allows you to distinguish it from the Black Truffle (Tuber melanosporum vitt.).Compared to the renowned cousin, the Summer Truffle is considered less valuable and can be found at much lower market prices; however, its scent and taste can give great satisfaction to even the most demanding gourmands.In Tuscany, the harvest period is between the 1st of June and the 15th of November.

SELEKTIA TARTUFI

Rich Champignon mushrooms sauce and 5% of Summer Black Truffle, light or dark. good to use a sauce for pasta, rice, or fresh potato gnocchi; or as a stuffing for grilled chicken or turkey; or as a topping for eggs. perfect as a crostino topping for appetizers.

SELEKTIA TARTUFI

Summer Black Truffle (Tuber Aestivum Vitt.) thinly slices in sunfloweroil with a delicate aroma, and a ligth flavour enriched with the typical Tuscan spicy notes. Good as a sauce for pasta or a dressing for red and white meat.

SELEKTIA TARTUFI

Condiment with the typical bitter and spicy White Truffle flavours. Excellent to season not only main dishes, but also frittata, meat, fish and pizza. Also available with Olive Oil or Sunflower Oil.

COOPERATIVA AGRICOLA IL FORTETO

Pecorino Dop aged over six months, after 4 months the rind it is greased with olive oil , an old Tuscan tradition to preserve longer the cheese, that give a special the consistence and taste to this unique cheese.

CASEIFICIO SEGGIANO

Pecorino Romano DOP is a hard cheese, produced with sheep’s milk, derived exclusively from certificated farms in ​​the province of Grosseto. It has a thin crust, its colour vary from pale ivory to a strawish yellow. The cheese can sometimes be covered with a special protection for foods in a neutral colour or black. The texture is compact and may present a limited number of holes. The flavour for the table cheese, aged for about 5 months, is slightly spicy and aromatic. In the grated cheese, matured for 8 months, the flavour is stronger and spicy. The cheese wheels have a cylindric form and can weight about 30 kg. This cheese finds its best and perfect use for pasta recipes

TOSCANITÀ

Tortellini drawn or laminated dough, selected flours, fresch chichen eggs

COOPERATIVA AGRICOLA IL FORTETO

Pecorino fresco-young (aged 20/30 days), a sweet but firm taste of fresh sheep milk collected daily on Tuscan hills

PROBIOS

Range of natural and simple sauces, made using Italian juicy tomatoes, which together with vegetables and aromatic herbs result in the ideal sauce to instantly season a steaming dish of pasta or as ingredient for several recipes of the Italian tradition. The basil variant is the simplest one and it's a must in every connoisseur's pantry. A wide assortment of sauces by Il Nutrimento ready to suit any palate: "arrabbiata" spicy style, with Porcini mushroom, with Eggplants, "della Nonna" with vegetables, with Olives and Capers, vegan "Bolognese" with soy, with grilles vegetables.

PROBIOS

Probios Cantuccini with almonds are typical Tuscan sweets made with eggs and almonds. Crunchy and delicious they are perfect for breakfast and to dip in Vin Santo or in a dessert wine, but also to accompany a good tea. Produced according to the dictates of the ancient regional recipe, they are guaranteed gluten free nd milk free.

AZIENDA AGRICOLA IL CAVALLINO

Fruity and delicate, slightly citrusy with a hint of bergamot, yellow flowers, tomatoe, and green pepper. Slightly bitter perfectly harmonised with a spicy taste. Lingers on the palate. To appreciate its characteristics, it is suitable for seasoning pasta, fish, shell fish, and poultry dishes.

RENIERI

PROSCIUTTO made whit "CINTA SENESE DOP" RENIERI is a masterpiece of Tuscan gastronomy. Choosing this product means contributing to the preservation of an antique processing system. This breed has been bred outdoors in Tuscany, in its natural environment, for over a thousand years. Now as then, RENIERI Cinta Senese pigs are left free to graze in the Tuscan hills, among olive trees, oak trees, holm oaks and Turkey oaks. A FAMILY SECRET We do our job with passion and have chosen to carry on a family tradition. We are handing down a secret, a recipe based on great care and attention... Ageing takes place slowly and naturally. Minimum 20 months. The result is a very special prosciutto, with a unique and unmistakable flavour and the fragrance of brushwood, hazelnuts and acorns. Prosciutto made whit "Cinta Senese DOP" RENIERI is sliced by hand, using a technique that perfectly preserves all the flavour of the product. Net weight 80 g x 6 px

RENIERI

GIFT BOX with 2 px of PROSCIUTTO made whit "CINTA SENESE DOP", 2 px of CAPOCOLLO made whit “CINTA SENESE DOP”, 2 px of LOIN made of “CINTA SENESE DOP” RENIERI

AZIENDA AGRICOLA BUONAMICI SRL

The “Colline di Firenze” is a special quality extra virgin olive oil made from organic olives cultivars Frantoio and Moraiolo, collected only on the hills around Florence. The olives are cold pressed by 6 hours from their collection in our innovative mill company, that uses a special vacum technology to reduce the impact of oxidation and transfer all of the quantity of biophenols and vitamin E present in olives. This helps obtaining an extra virgin olive oil with an excellent taste and good for health. Green color with golden reflections, fruity, with marked scents of fresh grass and thistle, characterized by vegetal tones of wild herbs and artichoke. Harmonious and elegant with a bitter-spicy well balanced. Great on legumes, cereals soups, raw meat and fish dishes, grilled vegetables and roasted meats.

SOC.  AGR. VAIANINO

The VAIANINO Organic Extra Virgin Olive Oil is produced entirely from our organic, Tuscan olive tree grove. No chemical treatments are used, but with the help of nature, the territory, the climate and our hard work we are able to obtain an optimal extraction from healthy olives. Vaianino Extra Vergin Olive oil is extracted cold to preserve its highest quality. The varieties of our Tuscan olives that leave an enjoyable fruity taste are Leccino, Frantoio, Moraiolo and Pendolino.

FATTORIA DI VOLMIANO

Our 100% Italian extra virgin olive oil - organic

DEL COLLE

DEL COLLE IS THE FIRST COOPERATIVE FOR THE PROTECTION OF GARFAGNANA SPELT IGP FROM 1996. THIS SPELT IS GROWN IN THE HIGH GARFAGNANA -800MT-. THE VARIETY IS TRITICUM DICOCCUM (EMMER ), ITS GRAINS ARE LARGE , DURING THE COOKING THEY REMAIN WELL SEPARATED.

DEL COLLE

It is “Triticum dicoccum” variety cultivated according organic methods in Tuscany , one of the best land for the growth of this product. This cereal is rediscovered and appreciated thanks to its historical origins ( already in use at the time of the Roman Empire ) and thanks to the interest toward healthy nutrition. The sawing is done in autumn and it is harvested during the summer (july ). The grains are clear and tender thanks to the processes ok husking and pearling. How to cook: The time of cooking is about 20/25’ , it is easily digestible. It is the smartest variety thank to its organoleptic characteristics and its intense but delicate flavor. Ideal for warm soups , for salads , it can be cooked as rice or as first dish in place of pasta.

DEL COLLE

Cultivated in Tuscany by the organic supply chain of Del Colle. Del Colle select only varieties grown in special conditions and drained soils and this make possible a variety of barley with larger, whiter, more porous grains; a perfect yield cooking and a pleasant taste.It is low calorie, high digesyible cereal. How to cook: it can be used in a lot of recipes : soups, fresh salads , for second dishes and for the making of cakes too. It can be cooked with vegetables like rice

DEL COLLE

Tuscan chickpeas from tuscan agricolture. They are cultivated in a special soil , giving the product an intense but delicate flavor and a creamy texture. The sawing is done during the spring and it is harvested during the summer , from June to September. How to cook : ideal for dish plates , salads , soups. They can be consumed like creams added to fish plates. Excellent to accompany meat plate. They can be simply boiled and eaten with EVO and roasted bread to taste them best.

DEL COLLE

Borlotti beans play an important role in the field of Italian gastronomic tradition, especially in the north of Italy. This variety is valuable thank to its organoleptic characteristics given by the special, drained soil. How to cook : borlotti beans are traditional ingredients to cook soups, soups with cereals (excellent with spelt)and vegetables and perfect to cook “pasta and beans”. Indicated with salads, with side dishes and with plates made of meat, excellent for creams.

DEL COLLE

The Cannellini beans are cultivated in the north west region of Italy where a capillary net of irrigation systems makes the soil fresh, drained and fertile. Thanks to this, the peel is soft and tender, the flavor is delicate and it is easily digestible. How to cook : ideal for traditional recipes with tomato souce, garlic and sage. Ideal four soups with cereals or vegetables . Ideal for creams , ideal with pasta or spelt and excellent simply boiled with EVO.

DEL COLLE

Tender peel , green/brown color , intense taste , great estate of cooking. The Italian lentils are a very valuable variety. Excellent for soups and creams.

DEL COLLE

ORGANIC FARMER SOUP A MIX OF TASTE AND TEXTURE: FROM THE CREAMY BEANS TO THE CRUNCHY CEREALS THROUGH THE SWEAT PEAS , A RARE TASTE OF ANCIENT FLAVOURS

DEL COLLE

It is “Triticum dicoccum” variety cultivated according organic methods in Tuscany , one of the best land for the growth of this product. This cereal is rediscovered and appreciated thanks to its historical origins ( already in use at the time of the Roman Empire ) and thanks to the interest toward healthy nutrition. The sawing is done in autumn and it is harvested during the summer ( july ). The fact of being whole makes the product high in fiber and in starches. How to cook : it is the smartest variety thank to its organoleptic characteristics and its intense but delicate flavor. Ideal for warm soups , for salads , it can be cooked as rice or as first dish in place of pasta , especially for people aware of healthy eating , choosing minimally refined cereals.

MOLIN DI PEPE

Chestnuts

LA SEGGIANESE

LA SEGGIANESE Seggiano D.O.P. (PDO OLIVE OIL) limited edition EROICA Our collaboration with EROICA, for the true champions of history; Our oil: the motivation to start this project, it is the heart and soul of our work. It is our passion. We hope that within every bottle, beyond the fruity aroma, the grassy notes and the clean, harmonious flavor you will find a bit of our story. SEGGIANO DOP AND ORGANIC DOP The Seggiano DOP extra-virgin olive oil is one of a kind. The Olivastra Seggianese olive varietal is only grown on this part of the Monte Amiata and it produces an inimitable oil with a unique flavor. Its bouquet is intense but graceful, with notes of cut grass and chamomile. The oil’s aroma doesn’t interfere with food parings, in fact, it highlights them. The flavor is delicate and suitable for unusual combinations: from a drizzle over a simple fish crudo or as the finishing touch on an intense Porcini mushroom soup or even Olivastra olive oil gelato! The oil is bottled with single-use caps, as required by the most recent legislation, making the product suitable for restaurants. The harvest is in October. Each bottle is marked with the Consorzio DOP Seggiano stamp which allows for the product to be traced back to the orchard, producer and mill of provenance. This guarantees the safety and transparency of each step of the process for every single bottle. To satisfy the requests of a growing organic market, we also produce a certified organic DOP Seggiano oil.

FRANTOIO PRUNETI

CATEGORY: MEDIUM-FRUITY OIL IN THE PERCEPTION OF BOTH BITTER AND SPICY: VERY HARMONIC WITH NOTES OF FRESH VEGETABLES AND RADICCHIO. AROMA: THE BOUQUET IS GRASSY, WITH INTENSE NOTES OF SALAD. UNMISTAKABLE AROMA OF GREEN AND RED RADICCHIO. FLAVOR: IN THE MOUTH THE SENSATION OF GREEN ALMOND AND RED RADICCHIO LEAD TO A SPICY NOTE CHARACTERIZED BY BLACK PEPPER. CULINARY USES: RECOMMENDED FOR SOUPS MADE ABOUT LEGUMES AND VEGETABLES. EXCELLENT FOR GRILLED FISH AND GRILLED MEAT, IDEAL FOR BRUSCHETTA WITH FRESH TOMATO.

SCOVAVENTI

È un olio extravergine biologico ottenuto da olive di varietà Frantoio, Cipressino e Leccino coltivate e selezionate da noi, raccolte e portate in poche ore al frantoio moderno a ciclo continuo che le lavora nell’arco della stessa giornata, così da mantenerne inalterati i valori organolettici e nutrizionali. Immediatamente l’olio viene filtrato e conservato in contenitori di acciaio inox, a temperatura controllata tra i 14 e i 20 gradi e in assenza di ossigeno. Verde lucente con riflessi dorati. Denso e avvolgente. Ha una potenza olfattiva impressionante: stupisce la sensazione di verde, di fresco, di erbaceo con netti sentori di erbette di campo e una nota delicata di sedano. Al palato esplode con sentori amaricanti di cardo e di foglia di carciofo. Al gusto, entra deciso e persistente con Un finale di piccantezza stupefacente che ricorda il pepe rosa e un interessante richiamo alla rucola, tipico del Leccino. Un olio deciso, adatto a grandi piatti, soprattutto per cacciagione e carne rossa. VARIETÀ DI OLIVE Frantoio, Cipressino e Leccino

SCOVAVENTI

È un olio extravergine biologico ottenuto da olive selezionate di coltivazione propria di varietà Leccino, Caninese e Ascolana Tenera, raccolte e portate in poche ore al frantoio moderno a ciclo continuo che le lavora nell’arco della stessa giornata. Immediatamente l’olio viene filtrato e conservato in contenitori di acciaio inox, a temperatura controllata tra i 14 e i 20 gradi e in assenza di ossigeno. È molto diverso dall’Ostro per le note olfattive che qui ricordano toni di mandorla e banana verde. Al bicchiere l'olio riluce di un verde smeraldo acceso. Si espande dapprima sulla lingua e poi in bocca ricordando toni amaricanti ma mai eccessivi di peperoncino dolce con un finale di spezia nel ricordo di paprika. L'olio è ben bilanciato e armonico e si abbinerà perfettamente con zuppe di pesce e vellutate di stagione, per esaltare dei pesci al forno e soprattutto renderà speciale una maionese fatta in casa. È ideale persino per il condimento del gelato. VARIETÀ DI OLIVE Leccino, Caninese e Ascolana Tenera

SCOVAVENTI

È un olio extravergine biologico ottenuto da olive selezionate di coltivazione propria di varietà Leccino, Olivastra e Raggiolo raccolte e portate in poche ore al frantoio moderno a ciclo continuo che le lavora nell’arco della stessa giornata. Immediatamente l’olio viene filtrato e conservato in contenitori di acciaio inox, a temperatura controllata tra i 14 e i 20 gradi e in assenza di ossigeno. Un olio che parla di Toscana, di terre aspre e dure da coltivare, dove il sole cocente dell’estate e le piogge scarsissime fanno crescere le olive molto lentamente e in condizioni estreme. Veste un color verde dorato, molto luminoso. Fin dall’apertura del tappo, quest’olio emana profumi suadenti e molto freschi di erba aromatica tra cui salvia, rosmarino e felce. Alla gustativa ritornano sensazioni decise con riconoscimenti di carciofo e melanzana. Sul finale, avvolgente sorpresa di pepe che lascia un intenso ricordo piccante al gusto. L’olio, ben bilanciato, si sposa perfettamente con la cucina ricca delle cotture grigliate, in forno, con arrosti e sughi saporiti. VARIETÀ DI OLIVE Leccino, Olivastra e Raggiolo

SALUMIFICIO GERINI

Tagli di carne fresca di Cinta Senese DOP confezionata sottovuoto e salumi prodotti da Cinta Senese DOP

SALUMIFICIO GERINI

E’ un must della salumeria toscana contemporanea pur affondando le sue origini nel Medioevo quando i norcini decisero di sostituire al pepe, raro e costoso, i semi di finocchio che abbondavano nelle campagne. La finocchiona, che ha acquisito il marchio IGP nel 2015, è oggi prodotta seguendo rigorosamente il disciplinare del Consorzio di tutela. Può essere lavorata solo in Toscana, contiene solo carni fresche nazionali superselezionate di suino pesante italiano, viene insaccata in budello naturale e appesa nella tipica rete di cotone rossa.

SALUMIFICIO GERINI

Un classico della nostra tradizione, che produciamo con la stessa ricetta da oltre un secolo. E’ ottenuto macinando a grana media la spalla, la pancetta e la rifilatura dei prosciutti di suini di prima scelta. A questo impasto, oltre al sale e alle spezie, viene poi aggiunto l’ingrediente jolly: il lardello a cubetti, capace di rendere questo prodotto e la sua fetta assolutamente inconfondibili. Ed è dopo l’insacco in budello naturale e la legatura a spago che per questo prodotto si aprono le porte delle sale di stagionatura del nostro stabilimento di Pontassieve.

SALUMIFICIO GERINI

Il sapore, i profumi e la qualità di questo prodotto sono una sintesi perfetta di “toscanità”: decisi, affascinanti e ricchi di tradizione. L’eredità di questa sapienza norcina è stata raccolta dal Consorzio, costitutito nel 1990 da un gruppo di produttori toscani – tra cui la nostra azienda – e che già nel 1996 ha ottenuto l’ambitissima DOP. Per poter essere Toscani DOP, i prosciutti devono osservare le rigorose prescrizioni del Disciplare tra cui la provenienza dei suini – che devono essere nati, allevati e macellati in Toscana o nelle regioni limitrofe -, la localizzazione della lavorazione e della stagionatura – che devono essere rigorosamente svolte in Toscana – e il divieto assoluto di utilizzo di additivi e conservanti.

SALUMIFICIO GERINI

Si tratta di una salsiccia di suino aromatizzata al finocchio selvatico, tipica della Valdisieve. Prodotta in canne di circa 20 cm, ha un gusto inconfondibile, deciso e persistente anche dopo la cottura. Per promuovere e far conoscere questo prodotto di nicchia, negli ultimi anni – grazie anche ad un rinnovato interesse verso i prodotti autentici – si sono moltiplicati gli eventi in cui il bardiccio è stato protagonista. Un prodotto versatile, adatto sia alla sagra che ai grandi chef.

SALUMIFICIO GERINI

La gota stagionata è un salume tipico della tradizione del centro Italia. La più nota è quella di Amatrice che ha contribuito a creare il mito della pasta all’Amatriciana e della Gricia. Come peraltro si evince dal nome, la base del salume è la guancia del suino che viene prima rifilata nella tipica forma a goccia, poi trattata con la “concia alla toscana” e infine stagionata. Un grande classico che offre sfumature regionali da non perdere.

SALUMIFICIO GERINI

Il classico della tradizione fiorentina. E' un taglio di carne bovina alto almeno 3 dita da cuocere rigorosamente al sangue.

SALUMIFICIO GERINI

La pancetta è un super classico della salumeria italiana, e ancora di più del centro Italia, qui presentata nella versione “arrotolata”. Si tratta della pancetta di suino senza cotenna, rifilata e arrotolata, massaggiata con la concia “alla toscana”, insaccata e appesa a stagionare nel nostro stabilimento di Pontassieve.

SALUMIFICIO GERINI

Si tratta di uno dei tagli più magri del maiale: l’arista di suino che viene aromatizzata con la tradizionale “concia alla toscana” e stagionata senza cotenna. Trattandosi dell’intero lombo di maiale, ha una stagionatura decisamente più lunga rispetto al solo filetto. Il prodotto stagionato garantisce una fetta molto bella caratterizzata da un tono di colore compatto e uniforme e un sapore delicato ed elegante.

SALUMIFICIO GERINI

Salume super toscano, insaccato in budello naturale, che deve il suo nome alla tipica caratteristica di sbriciolarsi durante il taglio. Anche per questo l’affettatura è un rito che si consuma rigorosamente a mano e la fetta deve avere sempre lo spessore di un certo riguardo. Prodotta secondo la tradizione toscana, con i profumi tipici dei salumi di questa terra, ha come aroma principe quello del finocchietto selvatico. Qui proposta nella versione spagata a mano, dai 4 ai 6 kg.

SALUMIFICIO GERINI

Profumato e saporito, questo salamino – pur affondando le sue origini nella più autentica tradizione contadina – stupisce per la raffinatezza e la capacità di sorprendere anche i palati più eleganti. E’ ottenuto dalla macinatura a grana medio-fine di tagli nobili di carni di cinghiale e di maiale, ben equilibrati e aromatizzati con la tipica concia toscana. Le carni di cinghiale, come tipico della selvaggina, tendono ad essere molto magre e come tali a seccare molto velocemente. Per questo si aggiunge all’impasto la carne più pingue del maiale che consente di ottenere un prodotto molto equlibrato e gustoso. Insaccato in budello sintetico, viene stagionato nel nostro stabilimento di Pontassieve. Qui è proposto nella versione da 500 gr.

SALUMIFICIO GERINI

Così come il salamino di cinghiale e suino, anche la salsiccia stagionata – che da questo si differenza principalmente per la dimensione e i tempi di stagionatura – pur affondando le sue origini nella più autentica tradizione contadina, stupisce per raffinatezza ed equilibrio. Ottenuta dalla macinatura a grana medio-fine di tagli nobili di carni di cinghiale e carni di maiale, ben equilibrati e aromatizzati con concia alla toscana. Infine la salsiccia viene insaccata in budellina di maiale e legata a spago. Il tutto, prodotto e stagionato nel nostro stabilimento di Pontassieve.

SALUMIFICIO GERINI

E’ uno dei nostri prodotti di punta sia sul mercato locale che all’estero. La si può trovare esposta nelle più esclusive “Delicatessen” di Londra e nei più ricercati negozi di specialità italiane di gran parte d’Europa. La salsiccia Gerini non lascia niente al caso: seguiamo scrupolosamente la ricetta di famiglia, invariata da oltre duecento anni. Per la sua produzione utilizziamo solo carni suine di prima scelta, che vengono macinate finemente e a cui si aggiungono sale, pepe, e spezie. Ultimo step l’insacco in budellina naturale. Ne produciamo all’anno oltre duecentomila chili.

SALUMIFICIO GERINI

Viene fatta utilizzando aromi naturali come la scorza di limone, il prezzemolo e l’aglio freschi, che vengono tagliati al coltello al momento della preparazione dell’insaccato.

SALUMIFICIO GERINI

E’ un super classico della salumeria italiana, e ancora di più del centro Italia, diversamente declinato in ogni regione a seconda delle spezie utilizzate per la concia. Si tratta della pancetta di suino nazionale con cotenna, in Toscana chiamata anche “pancetta stesa” per il suo classico aspetto “adagiato”, rifilata a forma di rettangolo, massaggiata con la concia “alla toscana” e rifinita con una copertura di pepe. Noi la produciamo e la stagioniamo nel nostro stabilimento di Pontassieve.

SOC.  AGR. VAIANINO

Pearl spelt (Triticum dicoccum) comes exclusively from our hills on our organic farm. Spelt is an ancient cereal and is a natural source of vitamins (vitamin A, thiamine B1, riboflavin B2 and niacin B3) and mineral salts (iron, phosphorus, potassium and magnesium), its consumption brings a high value of protein and fiber, as well as a limited contribution of fats and calories. Low in gluten naturally. It does not need to soak, it is cooked in 18 minutes to get tasty soups, fresh salads, meatballs and also excellent desserts. Limited availability.

PROBIOS

Meticulous controls from the raw material to the final product give us the guarantee to offer our customers the best Italian organic pasta. The transformation takes place in a historical pasta factory, operating since 1860 in southern Tuscany, and the product is manufactured according to ancient artisanal methods: both our classic and original shapes come to life thanks to the skilled hands of the master pasta-makers. Choosing Probios organic durum wheat pasta means consciously choosing to bring to our table the 100% natural excellence of all the goodness of Tuscany in its unique and captivating taste. Probios pasta is available in many different shapes (spaghetti, penne, ect) and also in durum whole wheat.

PROBIOS

From the famous Tuscan black cabbage processed raw, Il Nutrimento's pesto is perfect for a pasta dish or to spread on croutons and bruschetta, with all the flavors of the famous Tuscan vegetable. Vegan and gluten free are available in two versions: simple with black cabbage, or enriched with black cabbage and dried tomatoes. Il Nutrimento by Probios also produces traditional pesto, tomato-based sauces and other vegetable sauces, all organic certified.

CASEIFICIO BUSTI

Grated Pecorino Toscano PDO Aged. The right balance of flavor, typical of Aged Tuscan Pecorino PDO, freshly grated, is kept unchanged thanks to the MAP packaging. The special freshness-saving closure of the bag preserves for a longer time the organoleptic properties of the product, such as aroma and flavor.

CASEIFICIO BUSTI

Pecorino Toscano PDO block is perfect to be sliced for gourmet sandwiches

GRANAI DI TOSCANA

Pasta Granai di Toscana è prodotta solo con il miglior grano duro toscano opportunamente selezionato durante il conferimento. La trafilatura al bronzo oltre che rendere la pasta porosa e secca, perfetta per esaltare i sughi, permette di conservare appieno le proprietà nutrizionali del nostro grano duro, cresciuto nei nostri terreni sotto il sole toscano, in un clima asciutto e sano. La lavorazione artigianale del prodotto renda ancora più viva la tradizione e più intenso il sapore della Toscana.

GRANAI DI TOSCANA

Pasta Granai di Toscana è prodotta solo con il miglior grano duro toscano opportunamente selezionato durante il conferimento. La trafilatura al bronzo oltre che rendere la pasta porosa e secca, perfetta per esaltare i sughi, permette di conservare appieno le proprietà nutrizionali del nostro grano duro, cresciuto nei nostri terreni sotto il sole toscano, in un clima asciutto e sano. La lavorazione artigianale del prodotto renda ancora più viva la tradizione e più intenso il sapore della Toscana.

GRANAI DI TOSCANA

Pasta Granai di Toscana è prodotta solo con il miglior grano duro toscano opportunamente selezionato durante il conferimento. La trafilatura al bronzo oltre che rendere la pasta porosa e secca, perfetta per esaltare i sughi, permette di conservare appieno le proprietà nutrizionali del nostro grano duro, cresciuto nei nostri terreni sotto il sole toscano, in un clima asciutto e sano. La lavorazione artigianale del prodotto renda ancora più viva la tradizione e più intenso il sapore della Toscana.

GRANAI DI TOSCANA

Pasta Granai di Toscana è prodotta solo con il miglior grano duro toscano opportunamente selezionato durante il conferimento. La trafilatura al bronzo oltre che rendere la pasta porosa e secca, perfetta per esaltare i sughi, permette di conservare appieno le proprietà nutrizionali del nostro grano duro, cresciuto nei nostri terreni sotto il sole toscano, in un clima asciutto e sano. La lavorazione artigianale del prodotto renda ancora più viva la tradizione e più intenso il sapore della Toscana.

GRANAI DI TOSCANA

Pasta Granai di Toscana è prodotta solo con il miglior grano duro toscano opportunamente selezionato durante il conferimento. La trafilatura al bronzo oltre che rendere la pasta porosa e secca, perfetta per esaltare i sughi, permette di conservare appieno le proprietà nutrizionali del nostro grano duro, cresciuto nei nostri terreni sotto il sole toscano, in un clima asciutto e sano. La lavorazione artigianale del prodotto renda ancora più viva la tradizione e più intenso il sapore della Toscana.

IL BORGO

The Cinta Senese is an ancient breed of pig exclusive to our territory. Records of its breeding date back as far as the Middle Ages, but it was subsequently abandoned. Centuries later, the outstanding virtues of the breedm charaterised by very compact muscle mass , thanks to the fact that it is farmed in a semi-wild state. The meat of Cinta Senese pigs regulations, each farm must have a specifica amount of woodland area per pig. The animals' diet consists mainly of tubers, acorns and forest products and is onlu partially supplemented with selected fedd We process these fine meats, producing prosciuttos and charcuterie of the highest quality

IL BORGO

Seasoned salami produced with Pork of the Cinta Senese DOP breed. Packed in natural gut casing.

IL BORGO

Product obtained from meat of the Cinta Senese breed, salted and seasoned. Surfaces cured with black pepper and aromatic herbs

IL BORGO

Salted and seasoned pork leg. Surfaces cured with pork fat lard and rice flour (not edible)

ANTICA MACELLERIA FALORNI

Il Sapore autentico, il colore intenso e i suoi aromi avvolgenti fanno di questo salame una vera prelibatezza. Its genuine flavour, intense colour and enveloping aromas make this salami a true delicacy.

ANTICA MACELLERIA FALORNI

Gli inconfondibili profumi delle campagne toscane, l’aroma dei semi di finocchio selvatico, il gusto vellutato e l’assenza della frequente nota acida di questo salume, rendono unica la nostra Finocchiona IGP. The unmistakable scents of the Tuscan countryside and the aroma of wild fennel seeds, together with a velvety flavour without the characteristic sour note, make our Finocchiona PGI unique.

ANTICA MACELLERIA FALORNI

Facilmente riconoscibile per la lunghezza dell’ossatura, dal sapore intenso e prolungato, le poche parti grasse hanno un gusto molto delicato. Easily recognisable by the length of the bone, this special prosciutto has an intense, lingering flavour, while its few fat parts have a very delicate taste and practically melt in the mouth.

MULINO VAL D'ORCIA

A brand new Pasta Shape of our selection, from a bronze die, is great for the three main pasta characteristic: forkability > sauceability > toothsinkability

AZIENDA AGRICOLA BUONAMICI SRL

The IGP Tuscan extra virgin olive oil is obtained from olives of the typical Tuscany selection as Frantoio, Leccino, Moraiolo, Pendolino and it is certified by the Consortium of Tuscan IGP extra virgin olive oil The olives are harvested between October and November and cold processed within 12 hours from the picking in the hi tech Olive Mill using continuous cycle and vacuum technology to reduce oxidation Its opening aroma is intense with richly fruity notes of green olive, artichoke and grass field Its taste is harmonious with well balanced bitterness and spicy A limpid golden yellow tinged with green in color.

PASTIFICIO FIORENTINO

Organic gluten free pasta with excellent masticability. Produced with steam-cooked raw materials, bronze drawing and slow drying. Recyclable packaging. Pasta shapes available: mezze penne, fusilli, risoni, calamarata e paccheri Pasta biologica gluten free dall'ottima masticabilità. Prodotta con materie prime cotte al vapore, trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: : mezze penne, fusilli, risoni, calamarata e paccheri.

TARTUFI STEFANIA CALUGI

la vellutata bio è un prodotto pronto all' uso ed è un piatto completo ,da poter servire come prima portata. Provatelo come salsa per accompagnare una portata di carne di maiale o bianca. the organic velvety is a ready-to-use product and is a complete dish, to be served as a first course. Try it as a sauce to accompany a pork or white course.

TARTUFI STEFANIA CALUGI

ideale soprattutto per primi piatti,ottimo sciolto su carne,provatelo per realizzare gustosi sformati vegetali , vi stupirà nelle preparazioni di dolci,dove volete dare una nota gradevole di tartufo. ideal especially for first courses, excellent melted on meat, try it to make tasty vegetable pies, it will amaze you in the preparation of desserts, where you want to give a pleasant note of truffle.

TARTUFI STEFANIA CALUGI

pronta all' uso e ottimo per accompagnare qualsiasi tipo di piatto come pasta,carne e purè. Provatelo sui crostini, panini ehamburger. ready to use and excellent to accompany any type of dish such as pasta, mashed meat. Try it on croutons and sandwiches, burgers.

TARTUFI STEFANIA CALUGI

insaporitore con nota di tartufo bianco. Idoneo per qualsiasi preparazione. flavoring with a white truffle note. Suitable for any preparation 60ml 100ml

PASTIFICIO FIORENTINO

Organic gluten free pasta with excellent masticability. Produced with steam-cooked raw materials, bronze drawing and slow drying. Recyclable packaging. Pasta shapes available: mezze penne, fusilli, risoni, calamarata e paccheri Pasta biologica gluten free dall'ottima masticabilità. Prodotta con materie prime cotte al vapore, trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: : mezze penne, fusilli, risoni, calamarata e paccheri.

PASTIFICIO FIORENTINO

Organic gluten free pasta with excellent masticability and a delicate flavor. Produced with steam-cooked raw materials, bronze drawing and slow drying. Recyclable packaging. Pasta shapes available: animaletti, mezze penne, fusilli, risoni, calamarata e paccheri Pasta biologica gluten free dall'ottima masticabilità e dal sapore delicato. Prodotta con materie prime cotte al vapore, trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: animaletti, mezze penne, fusilli, risoni, calamarata e paccheri.

PASTIFICIO FIORENTINO

Organic gluten free pasta with excellent masticability and a delicate flavor. Produced with steam-cooked raw materials, bronze drawing and slow drying. Recyclable packaging. Pasta shapes available: mezze penne, fusilli, risoni, calamarata e paccheri. Cannellini beans are part of the Tuscan culinary tradition. Pasta biologica gluten free dall'ottima masticabilità e dal sapore delicato. Prodotta con materie prime cotte al vapore, trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: mezze penne, fusilli, risoni, calamarata e paccheri. I fagioli cannellini sono parte della tradizione culinaria toscana.

PASTIFICIO FIORENTINO

Organic gluten free pasta with excellent masticability. Produced with steam-cooked raw materials, bronze drawing and slow drying. Recyclable packaging. Pasta shapes available: mezze penne, fusilli, risoni, calamarata e paccheri Pasta biologica gluten free dall'ottima masticabilità. Prodotta con materie prime cotte al vapore, trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: mezze penne, fusilli, risoni, calamarata e paccheri.

PASTIFICIO FIORENTINO

All the pleasure of traditional pasta with the benefits of organic whole wheat Senatore Cappelli and millet. Senatore Cappelli is an ancient durum wheat with high digestibility and an aromatic taste. Millet is also called the cereal of beauty. Bronze drawn and slow-drying pasta. Recyclable packaging. Pasta shapes available: mezze penne, penne, fusilli, mezzi rigatoni e rigatoni. Tutto il piacere della pasta tradizionale con anche i benefici del grano duro biologico integrale Senatore Cappelli e del miglio. La varietà Senatore Cappelli è un grano duro antico dall’elevata digeribilità e con un gusto aromatico. Il miglio viene anche chiamato il cereale della bellezza. Pasta trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: mezze penne, penne, fusilli, mezzi rigatoni e rigatoni.

PASTIFICIO FIORENTINO

Organic semolina and wholemeal semolina pasta of Senatore Cappelli variety with Etruscan fava bean and millet / Pasta biologica di semola e semola integrale di Senatore Cappelli con fave Etrusche e miglio All the pleasure of traditional pasta with the benefits of organic whole wheat Senatore Cappelli and Etruscan fava beans and millet. Senatore Cappelli is an ancient durum wheat with high digestibility and an aromatic taste. Millet is also called the cereal of beauty. Etruscan fava beans make it a high content of plant-based proteins food. Bronze drawn and slow-drying pasta. Recyclable packaging. Pasta shapes available: mezze penne, penne, fusilli e rigatoni. Tutto il piacere della pasta tradizionale con anche i benefici del grano duro biologico integrale Senatore Cappelli, delle fave Etrusche e del miglio. La varietà Senatore Cappelli è un grano duro antico dall’elevata digeribilità e con un gusto aromatico. Il miglio viene anche chiamato il cereale della bellezza. Le fave Etrusche lo rendono un alimento ad alto contenuto di proteine vegetali. Pasta trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: mezze penne, penne, fusilli e rigatoni.

PASTIFICIO FIORENTINO

Organic semi-wholemeal semolina emmer pasta with Etruscan fava bean and millet / Pasta biologica di semolato di Farro Dicocco con fave Etrusche e miglio All the pleasure of pasta with benefits of ancient knowledge. Emmer wheat, Etruscan fava beans and millet are the staple foods of ancient Mediterranean civilizations. A pasta with high digestibility and with a high content of plant-based proteins. Bronze drawn and slow-drying pasta. Recyclable packaging. Pasta shapes available: mezze penne, penne, fusilli e rigatoni. Tutto il piacere della pasta con i benefici di un sapere antico. Farro Dicocco, fave Etrusche e miglio, sono gli alimenti base delle antiche civiltà mediterranee. Una pasta con un’alta digeribilità e con un alto contenuto di proteine vegetali. Pasta trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: mezze penne, penne, fusilli e rigatoni.

PASTIFICIO FIORENTINO

All the pleasure of traditional gluten free pasta with the benefits of organic Etruscan fava beans and millet. A pasta with excellent masticability, a delicate flavor and a high content of plant-based proteins. Millet is also called the cereal of beauty. White corn is an ancient variety with a delicate flavor. Bronze drawn and slow-drying pasta. Recyclable packaging. Pasta shapes available: penne, fusilli, maccheroni, calamarata e paccheri. Tutto il piacere della pasta senza glutine tradizionale con anche i benefici delle fave Etrusche e del miglio. Pasta dall'ottima masticabilità, dal sapore delicato e ad alto contenuto di proteine vegetali. Il miglio viene anche chiamato il cereale della bellezza. Il mais bianco è un’antica varietà dal sapore delicato. Pasta trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: penne, fusilli, maccheroni, calamarata e paccheri.

PASTIFICIO FIORENTINO

Organic gluten-free pasta in which the benefits of legumes and brown rice are added those of brown rice rich in antioxidant and anti-inflammatory substances and turmeric, a spice with marked healing properties. Bronze drawn and slow-drying pasta. Recyclable packaging. The type with red lentils has the following shapes available: penne, calamarata e paccheri, while for the type with Etruscan fava bean are fusilli, calamarata e paccheri. Pasta senza glutine biologica, dove ai benefici dei legumi e del riso integrale si sommano quelli del riso rosso integrale ricco di sostanze ad azione antiossidante e antinfiammatoria e della curcuma una spezia dalle spiccate proprietà curative. Pasta trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. La linea con le lenticchie rosse ha i seguenti formati disponibili: penne, calamarata e paccheri, mentre per quella con le fave Etrusche sono fusilli, calamarata e paccheri.

PASTIFICIO FIORENTINO

Organic gluten-free pasta in which the benefits of pulses and brown rice are added those of brown rice, the rarest, most nutritious and tasty of all rice, and also rich in antioxidants and spirulina algae, the food with the most complete nutritional profile of our planet. Bronze drawn and slow-drying pasta. Recyclable packaging. The type with chickpeas has the following shapes available: penne, risoni, calamarata e paccheri, while for the type with Etruscan fava bean are fusilli, risoni, calamarata e paccheri. Pasta senza glutine biologica, dove ai benefici dei legumi e del riso integrale si sommano quelli del riso nero integrale il più raro, nutriente e gustoso di tutti i risi, ed anch’esso ricco di antiossidanti e dell’alga spirulina, l’alimento con il profilo nutrizionale più completo del nostro pianeta. Pasta trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. La linea con i ceci ha i seguenti formati disponibili: penne, risoni, calamarata e paccheri, mentre per quella con le fave Etrusche sono fusilli, risoni, calamarata e paccheri.

SCAPIGLIATI - BISCOTTI DAL 1926

Gli originali biscotti Toscani, friabili e croccanti, alle mandorle. In busta trasparente con cavallotto, 150g, 5,3 oz, conservazione 360 giorni. The original crumbly and crunchy Tuscan almond biscuits. In bag, 150g, 5,3 oz, shelf life 360 days.

SCAPIGLIATI - BISCOTTI DAL 1926

Gli originali biscotti Toscani friabili e croccanti alle mandorle, prodotti con i migliori ingredienti provenienti da agricoltura biologica certificata. In scatola di cartone, 150g, 5,3 oz, conservazione 360 giorni.

SCAPIGLIATI - BISCOTTI DAL 1926

Gli originali biscotti Toscani friabili e croccanti alle mandorle e cioccolato, prodotti con i migliori ingredienti provenienti da agricoltura biologica certificata. In scatola di cartone, 150g, 5,3 oz, conservazione 360 giorni. The original crumbly and crunchy biscuits with Tuscan almonds and chocolate, produced with the best ingredients from certified organic farming. In cardboard box, 150g, 5.3 oz, shelf life 360 days.

ROYAL TEA

Organic camomile from our cultivation in Tuscany

ROYAL TEA

Organic Mallow from our cultivation in Tuscany. Plastic free & compostable certified filter bags

ROYAL TEA

Organic Blueberry manually harvested in the Appennini Mountains

ROYAL TEA

Organic Fennel from our cultivation in Tuscany. 100% plastic free, compostable certified filter bags, plastic free boxes and outer cartons

IL BOTTACCIO

Un olio extravergine verde con riflessi doratri, fruttato medio, con note di vegetali Amaro importante con sentore di carciofo e mandorla, equlibrata nota piccante Per le sue caratteristiche, Toscano I.G.P. Biologico è ideale per condire piatti decisi come carni arrosto ed alla brace, formaggi stagionati e cacciucco.

IL BOTTACCIO

Crema di olive nere Leccino Biologica in Olio extravergine di oliva, ideale per antipasti e crostini, per condire piatti di pasta o come ingrediente in prodotti da forno

IL BOTTACCIO

Olive nere Leccino denocciolate Biologiche condite in olio extravergine di oliva, ideali per insalate e antipasti a base di formaggi stagionati e salumi. Perfette per insaporire piatti mediterranei o insieme a patate, peperoni, melanzane e pomodori

COOPERATIVA AGRICOLA IL FORTETO

Pecorino aged over four months. The paste is yellowish white in colour and friable. With a sweet and flavour taste. The flavours are complex and various.

GELLI SALUMI

The name of this salami comes from «finocchio», that means fennel, used to flavour pork meat. It is made from premium quality pork (Italian meat) with the addition of wild fennel seeds. Since 13 May 2015 it has been entered in the register of protected geographical indications (PGI) by the EU. Thanks to this registration, production regulations ensure a high-quality product to consumers. Finocchiona P.G.I. is prepared using Tuscan artisan curing processes, according to traditional recipe passed down for generations. The wild fennel combines perfectly with the lean pork during the curing process. Finocchiona P.G.I. has a soft texture, light red colour and it feels very soft in your mouth.

GELLI SALUMI

It comes from pigs raised in the following regions according to D.O.P. disciplinary code (Protected Designation of Origin producers' association rules): Lombardia, Emilia Romagna, Marche, Umbria, Lazio and Toscana. Roundish shape arched on top for the presence of a “fleshy frame” that does not protrude for more than 8 cm over the head of the femur. Weight normally around 8/9 kg but never less than 7.5 kg. Delicate and not too salty taste.

OL.MA. COLLEGIO TOSCANO DEGLI OLIVICOLTORI

Terre Alte di Toscana introduces an olive oil born from a micro-climate where the quality of the land and the sun is heightened grating unique and unmistakable characteristics to this product.

OL.MA. COLLEGIO TOSCANO DEGLI OLIVICOLTORI

Novale, long ago in charge of the Tuscan farms, is an olive oil of unmistakeable quality and rare flavor. It stems from the most ancient Tuscan oil-making traditions.

LASELVA SOC. BIOAGRICOLA

100% tuscan tomato, without salt added: we select the juiciest ripe tomatoes and process them within a few hours to preserve their authentic, intense and fresh flavour. Thanks to the Mediterranean climate and the ground rich in minerals our tomatoes have a natural, genuine taste. They are low in water and have many nutritious so that the fruits release a sweet and balance flavour.

LASELVA SOC. BIOAGRICOLA

100% tuscan tomatoes. A genuine and delicious sauce for your pasta. Fresh tomatoes, carrots, onions, basil and celery give to the tomatoes a classic Mediterranean flavour.

LASELVA SOC. BIOAGRICOLA

The classic bolognese sauce in the vegetarian variant. Ideal to create light and healthy dishes. Seitan adds taste and structure.

LASELVA SOC. BIOAGRICOLA

100% tuscan basil. This pesto has a strong flavour and it is made with 100% extra virgin olive oil and garlic. We process the basil in few hours to preserve its aroma and freshness , for an authentic Mediterranean flavour.

LASELVA SOC. BIOAGRICOLA

Aromatic pesto with dried tomatoes and cashew with a drop of extra virgin olive oil.

LASELVA SOC. BIOAGRICOLA

We select the sweetest and juiciest tomatoes for this product. They are harvested and processed within few hours, semi dried and conserved in extra virgin olive oil. The semi drying process give them a special flavour.

LASELVA SOC. BIOAGRICOLA

We select the best artichokes for this product. We peeled them and then we cooked the whole artichokes in water with vinegar. These vegetables are conserved in extra virgin olive oil to preserve their authentic intense taste.

BIOLOGICO TRE QUERCE

Prodotta con semolato di grano duro biologico molito a pietra, la nostra pasta viene trafilata al bronzo e lavorata ed essiccata a temperatura inferiore a 42 °C. A differenza della comune semola, il semolato contiene il germe di grano che è ricchissimo di sostanze nutritive: aminoacidi, acidi grassi, sali minerali, vitamine del gruppo B, tocoferoli, omega 3 e omega 6. Produced with stone-milled organic durum wheat "semolato", our pasta is bronze-drawn and worked and dried at a temperature below 42 °C. Unlike "semola", "semolato" contains wheat germ which is very rich in nutrients: amino acids, fatty acids, mineral salts, B vitamins, tocopherols, omega 3 and omega 6.

GUSTO TOSCANO

This is an Onion Balsamic Vinegar, an exclusive and unique niche product that can be enjoyed on any type of dining table. Above all, it can be of help to chefs working with both Italian and European cuisine, and it is also valuable in crafting dishes from international cultures. ******************* Si tratta di un Balsamico di Cipolla, un prodotto di nicchia esclusivo e unico nel suo genere, utilizzabile su ogni tipo di tavola. Soprattutto, può aiutare gli chef che trattano sia cucina italiana che europea; è utile anche nel realizzare piatti di culture internazionali.

BIOLOGICO TRE QUERCE

Prodotta con semolato di grano duro biologico molito a pietra, la nostra pasta viene trafilata al bronzo e lavorata ed essiccata a temperatura inferiore a 42 °C. A differenza della comune semola, il semolato contiene il germe di grano che è ricchissimo di sostanze nutritive: aminoacidi, acidi grassi, sali minerali, vitamine del gruppo B, tocoferoli, omega 3 e omega 6. Produced with stone-milled organic durum wheat "semolato", our pasta is bronze-drawn and worked and dried at a temperature below 42 °C. Unlike "semola", "semolato" contains wheat germ which is very rich in nutrients: amino acids, fatty acids, mineral salts, B vitamins, tocopherols, omega 3 and omega 6.

BIOLOGICO TRE QUERCE

Prodotta con semolato di grano duro biologico molito a pietra, la nostra pasta viene trafilata al bronzo e lavorata ed essiccata a temperatura inferiore a 42 °C. A differenza della comune semola, il semolato contiene il germe di grano che è ricchissimo di sostanze nutritive: aminoacidi, acidi grassi, sali minerali, vitamine del gruppo B, tocoferoli, omega 3 e omega 6. Produced with stone-milled organic durum wheat "semolato", our pasta is bronze-drawn and worked and dried at a temperature below 42 °C. Unlike "semola", "semolato" contains wheat germ which is very rich in nutrients: amino acids, fatty acids, mineral salts, B vitamins, tocopherols, omega 3 and omega 6.

BIOLOGICO TRE QUERCE

Prodotta con semolato di grano duro biologico molito a pietra, la nostra pasta viene trafilata al bronzo e lavorata ed essiccata a temperatura inferiore a 42 °C. A differenza della comune semola, il semolato contiene il germe di grano che è ricchissimo di sostanze nutritive: aminoacidi, acidi grassi, sali minerali, vitamine del gruppo B, tocoferoli, omega 3 e omega 6. Produced with stone-milled organic durum wheat "semolato", our pasta is bronze-drawn and worked and dried at a temperature below 42 °C. Unlike "semola", "semolato" contains wheat germ which is very rich in nutrients: amino acids, fatty acids, mineral salts, B vitamins, tocopherols, omega 3 and omega 6.

BIOLOGICO TRE QUERCE

Prodotta con semolato di grano duro biologico molito a pietra, la nostra pasta viene trafilata al bronzo e lavorata ed essiccata a temperatura inferiore a 42 °C. A differenza della comune semola, il semolato contiene il germe di grano che è ricchissimo di sostanze nutritive: aminoacidi, acidi grassi, sali minerali, vitamine del gruppo B, tocoferoli, omega 3 e omega 6. Produced with stone-milled organic durum wheat "semolato", our pasta is bronze-drawn and worked and dried at a temperature below 42 °C. Unlike "semola", "semolato" contains wheat germ which is very rich in nutrients: amino acids, fatty acids, mineral salts, B vitamins, tocopherols, omega 3 and omega 6.

BIOLOGICO TRE QUERCE

Prodotta con semolato di grano duro biologico molito a pietra, la nostra pasta viene trafilata al bronzo e lavorata ed essiccata a temperatura inferiore a 42 °C. A differenza della comune semola, il semolato contiene il germe di grano che è ricchissimo di sostanze nutritive: aminoacidi, acidi grassi, sali minerali, vitamine del gruppo B, tocoferoli, omega 3 e omega 6. Produced with stone-milled organic durum wheat "semolato", our pasta is bronze-drawn and worked and dried at a temperature below 42 °C. Unlike "semola", "semolato" contains wheat germ which is very rich in nutrients: amino acids, fatty acids, mineral salts, B vitamins, tocopherols, omega 3 and omega 6.

GUSTO TOSCANO

This is an Onion Balsamic Vinegar, an exclusive and unique niche product that can be enjoyed on any type of dining table. Above all, it can be of help to chefs working with both Italian and European cuisine, and it is also valuable in crafting dishes from international cultures. ******************* Si tratta di un Balsamico di Cipolla, un prodotto di nicchia esclusivo e unico nel suo genere, utilizzabile su ogni tipo di tavola. Soprattutto, può aiutare gli chef che trattano sia cucina italiana che europea; è utile anche nel realizzare piatti di culture internazionali.

GUSTO TOSCANO

This is an Onion Compotes, an exclusive and unique niche product that can be enjoyed on any type of dining table. Above all, they can be of help to chefs working with both Italian and European cuisine, and they are also valuable in crafting dishes from international cultures. ******************* Si tratta di Composta di Cipolla, un prodotto di nicchia esclusivo e unico nel suo genere, utilizzabile su ogni tipo di tavola. Soprattutto, può aiutare gli chef che trattano sia cucina italiana che europea; sono utili anche nel realizzare piatti di culture internazionali.

GUSTO TOSCANO

This is an Onion Compotes, an exclusive and unique niche product that can be enjoyed on any type of dining table. Above all, they can be of help to chefs working with both Italian and European cuisine, and they are also valuable in crafting dishes from international cultures. ******************* Si tratta di Composta di Cipolla, un prodotto di nicchia esclusivo e unico nel suo genere, utilizzabile su ogni tipo di tavola. Soprattutto, può aiutare gli chef che trattano sia cucina italiana che europea; sono utili anche nel realizzare piatti di culture internazionali.

FATTORIA TRIBOLI

The four olive groves of Triboli Farm are close to each other, at 250 meters above the sea. The Impruneta “terroir” is particularly good for Olive plantation. Indeed, the clay soil allows to mantain a good humidity during drought seasons, a good ventilation permits the Olive pollination, a mild climate support the plants survivor during summer and winter seasons. By organic and restorative farming technique we rise the the land fertility and the resilience of climate changes. In particular, we use bio fertilizer and home product compost with waste organic material from our Triboli Farm. After every harvest, we bury a mix of specially-made seeds, just after the blooming the seeds went cut and left in field to enrich the soil with organic substances. Finally, Triboli Farm’s chickens scratch about the Olive groves, naturally fertilize the soil and by feeding themselves from the olive’s larvas and flys. In mid-October, when the olive are just “invaiate” (its first maturity) the harvest begins using tools that advance the olive’s fall on the nets, stretched on the soil. Immediately after the olives are manually pick up, placed in boxes and carried in the olive-press. The production is made in the same day, the Mori-Tem olive press, with advance technology. The “cold-squeezing” techinique and the prompt pressing give a superior value taste. The extra-vergine Oilve Oil of Triboli Farm is immediately filtered and bottled in inoxidizable bottles, that allows a long quality preservation of the oil, by avoiding peroxide development. The blend obtained is an antioxidant, fat-acids, vitamins, enriched, and curative properties mix. It presents a fresh vegetable aroma of freshly cut grass with a pleasant bitter and spicy aroma.

FATTORIA TRIBOLI

The four olive grove of Triboli Farm are close to each other, at 250 meters above sea. The Impruneta “terroir” is particularly good for Olive plantation. Indeed, the clay soil allows to mantain a good humidity during drought seasons, a good ventilation permits the Olive pollination, a mild climate support the plants survivor during summer and winter seasons. By organic and restorative farming technique we rise the the land fertility and the resilience of climate changes. In particular, we use bio fertilizer and home product compost with waste organic material from our Triboli Farm. After every harvest, we bury a mix of specially-made seeds, just after the blooming the seeds went cut and left in field to enrich the soil with organic substances. Finally, Triboli Farm’s chickens scratch about the Olive groves, naturally fertilize the soil and by feeding themselves from the olive’s larvas and flys. In mid-October, when the olive are just “invaiate” (its first maturity) the harvest begins using tools that advance the olive’s fall on the nets, stretched on the soil. Immediately after the olives are manually pick up, placed in boxes and carried in the olive-press. The production is made in the same day, the Mori-Tem olive press, with advance technology. The “cold-squeezing” techinique and the prompt pressing give a superior value taste. The extra-vergine Oilve Oil of Triboli Farm is immediately filtered and bottled in inoxidizable bottles, that allows a long quality preservation of the oil, by avoiding peroxide development. The blend obtained, is an antioxidan, fat-acids, vitamins, enriched and curative properties mix. It presents a fresh vegetable aroma of freshly cut grass with a pleasant bitter and spicy aroma.

SALUMIFICIO F.LLI CONTI

In Tuscany Mortadella was invented to make good use of all the parte of a butchered pig. Rather than simply discarding what remained after the choice cuts of meat liad been obtained and top-shelf local salami had been created, in the early twentieth century, people in Prato and some other areas in the province of Pistoia started stuffing the meat i casing, curing it whit spices and liquors, and then boiling it in water. During the postwar period, this local products all but disappeared, but about thirty years ago Slow Food Presidium in Prato began asking it again to us. Today, mortadella di Prato is a cooked, refined pork product typically dark pink in color—due to the alchermes liquor used to make it—whit delightfully exotic spicy aromas. After few years, Slow Food Presidium created a guideline to currently produce Mortadella using standard techniques to maintain own special character; The pigs used must be bred in Italy and may not be raised on genetically modified feed; It was to provide the acceptable ingredients for the curing mixture garlic, mace, pepper, coriander, cinnamon, clove, alchermes, and require that natural intestines be used as casings. In 2016 the Mortadella di Prato became a IGP and we are official producers with the cod. ID P/1/16

FATTORIA TRIBOLI

Bag-in-box technology preserves the nutritional and organoleptic qualities of our EVO oil so that it tastes freshly pressed every time. Dark packaging protects the oil against sunlight and heat, preventing rapid oxidation. 100% eco-friendly, simple, and practical. Just use the dispenser to fill the stainless steel bottle.

ANTICO PASTIFICIO MORELLI 1860

Prodotti con semola italiana, lavorati artigianalmente, trafilati al bronzo ed essiccati a bassa temperatura. Si contraddistinguono per il loro Grano antico chiamato “Senatore Cappelli”, un tipo di grano selezionato ai primi del ‘900, caratterizzato dalla presenza di particolari principi e sostanze nutritive. Sono ideali con tutti i condimenti, sia semplici e leggeri, che con ragù più elaborati. In english: Produced with Italian durum wheat semolina, processed using artisan methods, bronze-drawn and dried at a low temperature. The signature feature of this pasta is the ancient wheat called “Senatore Cappelli” from which it is made; a type of wheat selected in the early 1900s, with specific active ingredients and nutrients. It is ideal with all condiments, both simple and light, as well as more elaborate meat sauces.

ANTICO PASTIFICIO MORELLI 1860

In Italiano: Prodotti con semola italiana, lavorati artigianalmente, trafilati al bronzo ed essiccati a bassa temperatura. Si contraddistinguono per il loro Grano antico chiamato “Senatore Cappelli”, un tipo di grano selezionato ai primi del ‘900, caratterizzato dalla presenza di particolari principi e sostanze nutritive. Sono ideali con tutti i condimenti, sia semplici e leggeri, che con ragù più elaborati. In English: Produced with Italian durum wheat semolina, processed using artisan methods, bronze-drawn and dried at a low temperature. The signature feature of this pasta is the ancient wheat called “Senatore Cappelli” from which it is made; a type of wheat selected in the early 1900s, with specific active ingredients and nutrients. It is ideal with all condiments, both simple and light, as well as more elaborate meat sauces.

ANTICO PASTIFICIO MORELLI 1860

In Italiano: Prodotte con semola di grano duro 100% toscano, lavorate artigianalmente, trafilate al bronzo, ed essiccate a bassa temperatura. Dal sapore intenso di grano dal gusto semplice e deciso, legano benissimo con tutte le salse, anche solo pomodoro e basilico oppure cacio e pepe o bottarga. In English: Produced with Tuscan durum wheat semolina, processed using artisan methods, bronze-drawn and dried at a low temperature. With an intense, yet simple and distinct wheat flavour, this pasta goes well with all sauces, even just tomato and basil, cacio cheese and pepper or bottarga (cured fish roe).

ANTICO PASTIFICIO MORELLI 1860

In Italiano: Prodotte con semola di grano duro100% toscano, lavorate artigianalmente, trafilate al bronzo, ed essiccate a bassa temperatura. Dal sapore intenso di grano dal gusto semplice e deciso, legano benissimo con tutte le salse, anche solo pomodoro e basilico. In English: Produced with Tuscan durum wheat semolina, processed using artisan methods, bronze-drawn and dried at a low temperature. With an intense, yet simple and distinct wheat flavour, this pasta goes well with all sauces, even just tomato and basil, cacio cheese and pepper or bottarga (cured fish roe).

ANTICO PASTIFICIO MORELLI 1860

In Italiano: Prodotte con semola di grano duro 100% toscano, lavorate artigianalmente, trafilate al bronzo, ed essiccate a bassa temperatura. Dal sapore intenso di grano dal gusto semplice e deciso, legano benissimo con tutte le salse, anche solo pomodoro e basilico. In English: Produced with Tuscan durum wheat semolina, processed using artisan methods, bronze-drawn and dried at a low temperature. With an intense, yet simple and distinct wheat flavour, this pasta goes well with all sauces, even just tomato and basil, cacio cheese and pepper or bottarga (cured fish roe).

GRAMIGNA BIO

Olio Grullo is a top quality extra virgin olive oil awarded in many national and international competitions. Production zone: East of Florence, in the plots located in Sieci, Fiesole, Monteloro, Montefiesole (altitude in between 200-600 m.s.l) Denomination Olio Igp Toscano Colline di Firenze Bio Cultivar: leccino, frantoio, morellino and pendolino Harvest time: the olive harvest takes place at the beginning of veraison when the accumulation of polyphenolic substances is at the highest level; the different cultivars were harvested in between October and November Harvesting method: olives are hand stripped or are picked with the help of mini electric harvesters. Extraction methods: All the selected olives are pressed, within a few hours of harvest, in the company state- of- the art mill by means of a cold extraction system in a controlled atmosphere. Every step is meticulous: the pressing speed and technology are adjusted for each cultivar and each batch; the extraction temperatures (24°C/ 75°F) are constant and controlled. The extra virgin olive oil is filtered immediately after extraction. This combination of technologies is intended to to maintain the organoleptic properties unaltered for a high quality oil rich in beneficial substances. Analysis data: Our oil is rich in polyphenols (it has been awarded by the Tuscany Region for the best Tuscan IGP oil and for its quantity of polyphenols) which are important for our health and therefore can almost be considered a medicine. Art & Oil: A new harvest every year, a new story every year. The oil changes from year to year, affected by environmental factors. Hence the idea of always proposing new labels, each dedicated to significant socio-environmental issues that marked the vintage. Awards: every year we are among the most awarded company in Tuscany • Gambero Rosso – Olii d’Italia 2023: Three Leaves (the highest result) • Slow Food- Guida agli Oli Extravergini di Slow Food Italia 2023: Grande Olio Slow (the highest result) • Il Magnifico –Finalists for Discovery of the Year 2023 + 2 Stars EQOO (Extra Quality Olive Oil), the top producers of extra quality olive oil in Europe • Regione Toscana Selection: Best DOP Oil of Tuscany • Berling GOOA 2023: Platinum Award

ANTICO PASTIFICIO MORELLI 1860

In Italiano: Prodotti con semola di grano duro toscano, lavorati artigianalmente, trafilati al bronzo ed essiccati a bassa temperatura. Si contraddistinguono per la presenza al loro interno del Germe di grano, il cuore del chicco di grano, ricco di sapore e principi attivi e nutritivi. Normalmente durante la macinazione del chicco di grano, il germe viene tolto, per facilitare la conservazione delle farine. Il Pastificio Morelli, attraverso l’uso di tecniche artigianali, riesce a reinserirlo, perché lo lavora fresco immediatamente. Dopo anni di utilizzo del germe di grano l’Antico Pastificio Morelli è riuscito ad ottenere una pasta con uno straordinario e inconfondibile sapore. Durante la cottura si sprigiona un intenso profumo di grano e l’acqua si tinge leggermente di verde proprio per la presenza del germe di grano fresco. Voluminosi nel piatto, si abbinano bene con salse di carne e vegetali. In English: Produced with Tuscan durum wheat semolina, processed using artisan methods, bronze-drawn and dried at low temperature. They distinguish themselves for the presence of the Wheat Germ, the heart of the grain of wheat, rich in flavour and nourishing active ingredients. The germ is normally removed when the grain is milled in order to improve flour conservation. The pastificio Morelli has used artisanal techniques to restore it to the flour, because it processes it immediately, when still fresh. After years of using Wheat germ, the Antico Pastificio Morelli has managed to create pasta with its extraordinary, unmistakable flavour.

ANTICO PASTIFICIO MORELLI 1860

In Italiano: Ricorda la pasta che mangiavano i nostri nonni. Prodotto con Semola di grano duro Toscano, lavorato artigianalmente ed essiccato a bassa temperatura, questo formato si contraddistingue per la presenza di una quantità maggiore di Germe di grano e di fibre rispetto alle altre paste integrali. Dallo straordinario, unico sapore e profumo di grano, è ideale da abbinare con condimenti estremamente semplici, meglio se con ingredienti crudi o scottati, tipo un filo d’olio e un pomodorino a pezzi. In English: Reminiscent of the pasta our grandparents ate. Produced with Tuscan durum wheat semolina, processed using artisan methods, bronze-drawn and dried at low temperature. This pasta contains a greater quantity of wheat germ and fibre than other whole wheat versions. With an amazing, one-of-a-kind wheat flavour and fragrance, it is ideal served with very simple condiments, even better if the ingredients are uncooked or lightly sautéed, e.g. a drizzle of oil and a diced tomato.

ANTICO PASTIFICIO MORELLI 1860

In Italiano: Formato di pasta prodotto con un Antico grano italiano, ricco di fibre, 100% farro italiano, lavorato artigianalmente ed essiccato a bassa temperatura. Sono ideali da abbinare con condimenti semplici come pomodoro o olio a crudo, oppure anche con salse a base di carne o pesce in bianco. In English: This pasta is made from an ancient Italian type of wheat, rich in fibre, 100% Italian spelt, processed with artisan methods and dried at a low temperature. It is ideal served with simple condiments, such as tomato or a drizzle of oil, but also with meat- or fish-based sauces without tomato.

AZ. AGR. MIRCIO

orzo torrefatto e macinato in confezione da g 500

AZ. AGR. MIRCIO

orzo mondo 100% torrefatto e macinato

LUNEZIA

ENG: The Lunezia Organic Chestnut Honey, certified with the Bioagricert mark, is produced in pristine areas between Liguria and Tuscany, far from pollution sources. Its quality has been recognized by the Italian Academy of Cuisine. This honey has a strong and tannic taste, but it is not excessively bitter. Instead, it stands out for its particularly sweet aroma and flavor, due to the local flora of the Lunezia territory that blooms alongside the chestnut tree. It has an amber color with red reflections and is a liquid honey that does not tend to crystallize. IT: Il Miele di Castagno Biologico Lunezia certificato con il marchio Bioagricert è prodotto in aree incontaminate tra la Liguria e la Toscana, lontano da sorgenti di inquinamento. La sua qualità è stata riconosciuta dall'Accademia Italiana della Cucina, questo miele ha un gusto forte e tannico ma non è eccessivamente amaro, anzi si distingue per il suo aroma e gusto particolarmente dolci, dovuti alla flora autoctona del territorio di Lunezia che fiorisce contemporaneamente al castagno; ha un colore ambrato dai riflessi rossi, è un miele liquido che non tende a cristallizzare.

LUNEZIA

ENG: The Lunezia Organic Acacia Honey is produced in the lush countryside between Liguria and Tuscany, in pristine areas. The environmental and climatic conditions of these regions provide ideal conditions for the growth of acacia trees and the production of high-quality honey. This honey has a straw-yellow color, a delicate floral aroma, and a very sweet taste. It is subtly aromatic and delicate, with a note reminiscent of confectionery. IT: Il Miele di Acacia Biologico di Lunezia viene prodotto nelle rigogliose campagne tra Liguria e Toscana, in zone incontaminate., le condizioni ambientali e climatiche di queste aree sono ideali per la crescita delle piante di acacia e per la produzione di un miele di alta qualità. Questo miele si presenta con un colore giallo paglierino, un aroma floreale delicato e un sapore molto dolce, poco aromatico, ma delicato, con una nota che ricorda quella del confetto.

LUNEZIA

ENG: The Lunezia Organic Wildflower Honey encapsulates all the floral notes typical of the territory where our beehives are located, situated in the mountains between Tuscany and Liguria. The main goal of our production is to guarantee a safe and high-quality honey, avoiding the absorption of pollutants by the bees during the harvest. The result is a honey with a light amber color with orange-red reflections, a floral scent, and a sweet and intense flavor, which reveals a hint of raspberry in the aftertaste. IT: Il Miele Millefiori Biologico di Lunezia racchiude al suo interno tutte le note floreali tipiche del territorio dove sono posti i nostri alveari, situati nei monti tra Toscana e Liguria. L'obiettivo principale della nostra produzione è garantire un miele sicuro e di alta qualità, evitando l'assorbimento di sostanze inquinanti da parte delle api durante la raccolta. Il risultato è un miele dal colore ambrato chiaro con riflessi arancio-rossi, dal profumo floreale e dal sapore dolce ed intenso, che nel retrogusto rivela un aroma di lampone.

LUNEZIA

ENG: The honey and hazelnut cream by Lunezia is a delicious spread made exclusively with high-quality organic honey and selected hazelnuts. The honey, produced in the Lunezia territory between Liguria and Tuscany, is certified organic, traceable, and obtained in pristine areas, thanks to the work of beekeepers who respect nature and bees. This honey gives our spread a sweet and intense taste. The hazelnuts, the second fundamental component, are carefully selected and come from controlled crops. These are then dried, ground, and mixed to create the hazelnut paste, without the addition of other ingredients. The result is a delicious and genuine spread, highly appreciated by our customers for its distinctive notes and rich flavor. IT: La crema di miele e nocciole di Lunezia è una deliziosa spalmabile realizzata esclusivamente con miele biologico di alta qualità e nocciole selezionate. Il miele, prodotto nel territorio di Lunezia tra la Liguria e la Toscana, è certificato biologico, tracciabile e ottenuto in zone incontaminate, grazie al lavoro di apicoltori che rispettano la natura e le api. Questo miele conferisce alla nostra crema un gusto dolce e intenso. Le nocciole, il secondo componente fondamentale, sono accuratamente selezionate e provengono da coltivazioni controllate. Queste vengono poi essiccate, tritate e mescolate per creare la pasta di nocciole, senza l'aggiunta di altri ingredienti. Il risultato è una crema spalmabile squisita e genuina, molto apprezzata dai nostri clienti per le sue note distintive e il suo sapore ricco.

ANTICO PASTIFICIO MORELLI 1860

In Italiano: Formato di pasta dall’ottima consistenza sotto al dente e buona porosità, con cottura di 7/9 minuti. Lavorato artigianalmente, trafilato al bronzo ed essiccato a bassa temperatura, rappresenta un’ottima variante per tutti coloro che sono intolleranti e/o allergici al glutine. Si abbinano bene con tutti i tipi di condimenti. In English: A type of pasta with an excellent consistency and porosity, 7-9 minute cooking time, processed using artisan methods, and dried at a low temperature. It is an excellent alternative for anyone who is intolerant to gluten and/or has a gluten allergy. Ideal served with all the seasonings.

ANTICO PASTIFICIO MORELLI 1860

In Italiano: Formato di pasta dall’ottima consistenza sotto al dente e buona porosità, con cottura di 16 minuti. Lavorato artigianalmente ed essiccato a bassa temperatura, rappresenta un’ottima variante per tutti coloro che sono intolleranti e/o allergici al glutine. Ideali al forno con ripieno di pesce, sughi di carne o vegetali, oppure con pomodoro abbondante. In English: A type of pasta with an excellent consistency and porosity, 16 minutes cooking time, processed using artisan methods and dried at a low temperature. It is an excellent alternative for anyone who is intolerant to gluten and/or has a gluten allergy. Ideal for oven-based dishes filled with fish, meat- or vegetable-based sauces, or with generous amounts of tomato.

ANTICO PASTIFICIO MORELLI 1860

In Italiano: Formato di pasta dall’ ottima consistenza sotto al dente e buona porosità, con cottura di 16 minuti. Lavorato artigianalmente ed essiccato a bassa temperatura, rappresenta un’ottima variante per tutti coloro che sono intolleranti e/o allergici al glutine. Si abbina bene con tutti i tipi di condimenti preferibilmente con salse semplici a base di pesce. In English: A type of pasta with an excellent consistency and porosity, 16 minutes cooking time. processed using artisan methods and dried at a low temperature. It is an excellent alternative for anyone who is intolerant to gluten and/or has a gluten allergy. Ideal served with all the sauces, better if fish sauces.

MMM MATI DOLCI E BISCOTTI

Breve descrizione: E’ un prodotto tipico della tradizione toscana, la definizione più famosa della cialda dorata tipica di Lamporecchio, è quella del celeberrimo Pellegrino Artusi che già nel 1891 scriveva: “il brigidino è un dolce o meglio un trastullo speciale della Toscana”. Un modo gentile per dire che di brigidino se ne assaggi uno, ne mangi poi cento. Abbinamenti: Stuzzichino, “trastullo” nelle occasioni conviviali, oppure biscotto di fine pasto: per il brigidino non esiste una regola o un abbinamento consigliato. È un dolce da "conversazione", da mangiare mentre si fanno due chiacchiere. Il consumo classico sarebbe senza accompagnamento alcuno, ma si può accompagnare con vino dolce, panna e gelato. Curiosità: Correva l’anno 1300 quando una suora di nome Brigida, proveniente dalla Svezia, fece sosta durante il suo pellegrinaggio nel Montalbano, terra di ristoro e pace nel cuore della Toscana. Qui fondò l'omonimo convento dell'ordine delle Brigidine dove iniziò a produrre un dolce a forma di ostia che prese dunque il suo nome. In realtà il brigidino dalla sua forma caratteristica nacque da uno sbaglio che fece la suora mentre stava preparando l'impasto delle ostie. Le sorelle, per non sprecare e dover buttare l’impasto, pensarono di ingentilirlo aggiungendovi chicchi di anice. Tutt’oggi il piccolo borgo di Lamporecchio “festeggia” il biscotto tipico toscano con una sagra dedicata, in programma ogni 1° martedì del mese di agosto. Short description: It is a typical product of the Tuscan tradition, the most famous definition of the golden waffle typical of Lamporecchio, is that of the famous Pellegrino Artusi who already wrote in 1891: "the brigidino is a sweet or rather a special treat from Tuscany". A nice way to say that of brigidino if you taste one, then eat a hundred. Pairings: Stuzzichino, "play" on convivial occasions, or biscuit at the end of a meal: for the brigidino there is no rule or a recommended combination. It is a "conversation" dessert, to eat while having a chat. The classic consumption would be without any accompaniment, but it can be accompanied with sweet wine, cream and ice cream. Curiosity: It was the year 1300 when a nun named Brigida, from Sweden, made a stop during her pilgrimage to Montalbano, a land of rest and peace in the heart of Tuscany. Here he founded the homonymous convent of the Brigidine order where he began to produce a cake in the shape of a host which therefore took his name. In reality, the brigidino with its characteristic shape was born from a mistake made by the nun while she was preparing the dough for the hosts. The sisters, in order not to waste and having to throw away the dough, decided to soften it by adding aniseed grains. Even today, the small village of Lamporecchio "celebrates" the typical Tuscan biscuit with a dedicated festival, scheduled every 1st Tuesday of August.

PEPERITA

Condimento piccante ottenuto dall'infusione del nostro Habanero Red Savina in olio extra vergine di oliva biologico - Spicy condiment obtained by infusing Habanero Red Savina chili peppers in extra virgin olive oil.

PEPERITA

Condimento all'arancia, limone e peperoncino, ottenuto dalla macinazione degli ingredienti freschi con Olio Extra Vergine di Oliva di altissima qualità. Seasoning with orange, lemon and chili pepper, obtained by pressing fresh ingredients in very high quality Extra Vergin Olive Oil

PEPERITA

Condimento ottenuto con l’estrazione a freddo di peperoncino Cayenna in olio extra vergine di oliva - Spicy condiment obtained by infusing Cayenna chili peppers in extra virgin olive oil.

PEPERITA

Sale fine affumicato con legno di olivo al peperoncino Habanero Red Savina fresco - Fine smoked salt with olive wood and fresh Habanero Red Savina chilli pepper

PEPERITA

11 erbe profumatissime e come tutti gli insaporitori Peperita, ha la proprietà di esaltare il gusto di qualsiasi preparazione culinaria - 11 very fragrant herbs and like all Peperita seasonings

PEPERITA

Sale fine con Arancia Limone e Peperoncino freschi, tutti i profumi degli agrumi con un pizzico di piccante - Fine salt with fresh orange, lemon and chilli pepper, all the scents of citrus fruits with a hint of spiciness.

ANTICO FRANTOIO DEL PARCO

It expresses itself through its fresh fruitiness of olives picked while still green, complemented by moderate perceptions of aromatic herbs and abundant vegetal fragrances of tomato leaf and green tea. There is a rich perception of unripe apple, with fresh floral aromas on the finish. In the mouth, it is clean and fluid, pleasant, with distinct pungent sensations of chilli peppers in balance with the bitter notes of almond and artichoke, diluted by the perfectly dialled-in sweetness. The aftertaste reveals sensations reminiscent of nuts (walnut).

ANTICO FRANTOIO DEL PARCO

It opens on the nose with pronounced fruity hints of olives picked from completely green drupes. Pleasant hints of golden apple, cut grass and tomato immediately enhanced by lingering perceptions of lettuce. It’s fluid on the palate, with pleasant sweet notes of almond harmoniously balanced with a chicory bitterness. There’s also an interesting spicy note, reminiscent of black pepper. The aftertaste leaves you with generous perceptions of vegetables, as well as sensations of fresh, satisfying walnut.

ANTICO FRANTOIO DEL PARCO

Clear perceptions of fruitiness reminiscent of olives picked at the right time of ripening. The vegetal and floral notes on the nose is powerful, with mown grass and green tomato, along with impressions of apple, banana and balsamic notes. The palate is very fluid and full, with a high degree of pleasantness and enjoyable red pepper sensations in perfect harmony with the persistent bitter notes of chicory and rocket. The finish is characterised by sensations of fresh walnuts and nuts, combined with a good fruitiness.

ANTICO FRANTOIO DEL PARCO

A blend of several typical Tuscan cultivars: Leccino, Frantoio, Pendolino and Moraiolo, which give the oil an intense, full-bodied flavour.

ANTICO FRANTOIO DEL PARCO

Organic oil flavoured with natural rosemary scents. A flavour that tastes of Tuscany, an aromatic note that enriches the dish and gives it an extra touch.

ANTICO FRANTOIO DEL PARCO

The punchy aroma of chili peppers meets our organic oil in a condiment with a spicy taste. Its touch enhances vegetables, legumes and bold sauces.

ANTICO FRANTOIO DEL PARCO

Organic oil flavoured with natural lemon scents: balanced, versatile and aromatic, it gives to dishes a surprising note of freshness

PASTIFICIO CHELUCCI SRL

Pici stella di grano duro 100% toscano; essiccati a bassa temperatura, per conservare appieno tutte le proprietà nutrizionali del frumento. La pasta è trafilata al bronzo per conferirle una consistenza ruvida e porosa che ne migliora la qualità. Pici Stella, il picio che cuoce in 10 minuti perchè sagomato a forma di stella Ingredienti semola di grano duro, acqua Informazioni nutrizionali per 100g valore energetico: 343kcal/1455kj grassi: 0,4g carboidrati: 71g zuccheri: 3,3g proteine: 12,2g sale:0g The dough is kneaded according an old and traditional method. The bronzw drawning gives the pasta the perfect roughness, maintains the organoleptic characteristics of the semolina and the natural flavor of the artisan pasta. the drying takes place at low temperatures (30-35 degrees) on frames placed in wooden cells and employs three days.

PASTIFICIO CHELUCCI SRL

Quasimodi di grano duro 100% toscano; essiccati a bassa temperatura, per conservare appieno tutte le proprietà nutrizionali del frumento. La pasta è trafilata al bronzo per conferirle una consistenza ruvida e porosa che ne migliora la qualità. Ingredienti semola di grano duro, acqua Informazioni nutrizionali per 100g valore energetico: 343kcal/1455kj grassi: 0,4g carboidrati: 71g zuccheri: 3,3g proteine: 12,2g sale:0g The dough is kneaded according an old and traditional method. The bronzw drawning gives the pasta the perfect roughness, maintains the organoleptic characteristics of the semolina and the natural flavor of the artisan pasta. the drying takes place at low temperatures (30-35 degrees) on frames placed in wooden cells and employs three days.

PASTIFICIO CHELUCCI SRL

Le bugie di grano duro 100% toscano; essiccate a bassa temperatura, per conservare appieno tutte le proprietà nutrizionali del frumento. La pasta è trafilata al bronzo per conferirle una consistenza ruvida e porosa che ne migliora la qualità. Ingredienti semola di grano duro, acqua Informazioni nutrizionali per 100g valore energetico: 343kcal/1455kj grassi: 0,4g carboidrati: 71g zuccheri: 3,3g proteine: 12,2g sale:0g The dough is kneaded according an old and traditional method. The bronzw drawning gives the pasta the perfect roughness, maintains the organoleptic characteristics of the semolina and the natural flavor of the artisan pasta. the drying takes place at low temperatures (30-35 degrees) on frames placed in wooden cells and employs three days.

PASTIFICIO CHELUCCI SRL

San Giovanni, il formato di pasta ispirato alle losanghe della chiesa San Giovanni Fuorcivitas di Pistoia. The San Giovanni pasta takes up an architectural detail of the Basilica of San Giovanni in Pistoia The dough is kneaded according an old and traditional method. The bronzw drawning gives the pasta the perfect roughness, maintains the organoleptic characteristics of the semolina and the natural flavor of the artisan pasta. the drying takes place at low temperatures (30-35 degrees) on frames placed in wooden cells and employs three days.

PASTIFICIO CHELUCCI SRL

Spaghetti di grano duro 100% toscano; essiccati a bassa temperatura, per conservare appieno tutte le proprietà nutrizionali del frumento. La pasta è trafilata al bronzo per conferirle una consistenza ruvida e porosa che ne migliora la qualità. Ingredienti semola di grano duro, acqua Informazioni nutrizionali per 100g valore energetico: 343kcal/1455kj grassi: 0,4g carboidrati: 71g zuccheri: 3,3g proteine: 12,2g sale:0g The dough is kneaded according an old and traditional method. The bronzw drawning gives the pasta the perfect roughness, maintains the organoleptic characteristics of the semolina and the natural flavor of the artisan pasta. the drying takes place at low temperatures (30-35 degrees) on frames placed in wooden cells and employs three days.