Bottarga is a typical product of the Mediterranean coasts, consisting of salted and dried mullet roe while they are still in the ovarian sac of the fish. Thanks to its strong but delicate taste, “Fior di Cetara” bottarga lends itself to flavor your dishes. In its grated version it enhances the flavor of the ingredients without overpowering it.
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Bottarga is a typical product of the Mediterranean coasts, consisting of salted and dried mullet roe while they are still in the ovarian sac of the fish. Thanks to its strong but delicate taste, “Fior di Cetara” bottarga lends itself to flavor your dishes. In its grated version it enhances the flavor of the ingredients without overpowering it.
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.
A sumptuous tomato puree, made only with the Yellow Tomato from Campania of the "Giagiù" variety. A sweet-sour taste that enhances every dish.
A bite of Sicily: delicious Sicilian almond paste with a characteristic filling of cedar, a prized citrus fruit of the island.
Classic traditional Tuscan biscuits, with delicious chocolate pieces. They are often served accompanied by an excellent sweet wine.
Cocoa shortcrust pastry filled with apricot jam with dark chocolate glaze
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.
Bottarga is a typical product of the Mediterranean coasts, consisting of salted and dried tuna eggs while they are still in the ovarian sac of the fish. Thanks to its strong but delicate taste, “Fior di Cetara” bottarga lends itself to flavor your dishes. In its grated version it enhances the flavor of the ingredients without overpowering it.
Delicious almond paste sweets with Sicilian citrus heart (orange and lemon), covered with crunchy toasted almond slices. Individually packaged to preserve freshness and fragrance.
A unique variety, because it is grown only on the volcanic slopes of Vesuvius. The tomatoes are preserved whole, in water and salt, to keep their flavor unaltered.
The “yellowfin” is one of the best quality tuna species. The simplicity of the preparation gives the tuna the sumptuous taste of the sea in which it is fished. You can use the yellowfin tuna fillets in the preparation of countless dishes or even alone, for a quick but tasty second course.
Coconut shortcrust pastry with dark chocolate glaze and decorated with coconut flakes
Classic traditional Tuscan biscuits, with delicious pistachios pieces. They are often served accompanied by an excellent sweet wine.
