Fagottini All'albicocca 170g

DOP the tomato, DOP the puree in which it is preserved. Only the best quality products, of 100% protected origin.

A bite of Sicily: delicious Sicilian almond paste with a characteristic filling of cedar, a prized citrus fruit of the island.

Our light and crumbly shortcrust pastry folds into a small horseshoe and dips the ends into the most delicious choco-late. Ideal for accompanying coffee, for a snack, for a break or for a sweet dinner end.

An aromatic, compact and delicious cream, characterized by a slightly grainy texture. The first ingredient of this cream is a high quality hazelnut.

Born as poor food (prepared by kneading the “sfriddo”, that is the leftovers of the bread dough, with pork and pepper), the neapolitan tarallo has become a product of great culinary value. Round, braided, crumbly: enjoy it for an aperitif with friends, for a break full of flavor or to start a family dinner.

Shortcrust pastry with Bourbon vanilla filled with Gianduja cream

The tomatoes of the "Giagiù" variety are yellow like the Campanian sun under which they grow. Preserved whole, in water and salt only, to maintain their unique flavor.

A precious casket for an exceptional product: pesto cetarese combines the strong flavor of Cetara anchovies and the soft flavor of almonds and pine nuts. Perfect to spread on the canapés (for a quick but sure starter) and to flavour pasta.

The Sicilian cannolo is the undisputed king of Italian pastry: a crispy waffle, fried artfully, filled with a delicious cream. Originally, the dough was rolled up on small cylinders obtained from river reeds, which gave the name to the dessert. Enjoy the cannoli in their chocolate version, to give yourself and your guests an authentic moment of delight.

The Sicilian cannolo wafer: crunchy, artfully fried, ready to accommodate any filling.

Sicilian cannolo mignon wafer: crunchy, artfully fried, ready to accommodate any filling.

The best anchovies, masterfully preserved in a small chest just waiting to arrive on your tables. Use anchovy fillets to enhance the taste of your dishes or as the absolute protagonists of the dish. Anchovies selected from the most fleshy are salted, deliscated and then marinated in oil. Freshly caught, the anchovies are beheaded, gutted and left to mature in salt barrels, placing them in alternate layers with the “head-tail” technique. After about five months the anchovies are ready to be filleted and packaged manually.

The uniqueness of the yellow tomato in the "Giagiù" variety, cut in half (into two "pacchetelle") and stored in glass without any addition: neither water, nor salt, to savor it in all its natural value.