Produced by Latteria Sorrentina, the dairy of the Amodio family active in Sant'Anastasia since 1880, with selected 100% Italian milk. It is the fiordilatte designed for the oven: calibrated stretching, controlled moisture and a consistent baking performance, which melts without releasing water while keeping the taste of fresh milk intact. Proof that standardisation, when it starts from a great raw material, is a value and not a compromise.

Angelo Capitelli, an artisan from Borgonovo Val Tidone (Piacenza) regarded as one of Italy's great masters of cooked ham — his "San Giovanni" prosciutto has won countless awards — signs La Proibita, a cooked pork shoulder that rewrites the category: select Italian pork, very few ingredients, slow cooking. A pink, juicy slice with natural sweetness and a clean aroma: proof that a cooked cured meat can play in the same league as the great raw hams.

In Piedmontese cooking the "erbette" from the vegetable garden have always starred in fillings, savoury pies and side dishes. An artisan gastronomy shop keeps the family recipe: selected leaves and stalks, blanched and sautéed in a pan, worked by hand in small batches. The result is a clean flavour with the mineral, slightly bitter note typical of chard, and a texture that keeps its structure.

Produced by Latteria Sorrentina, the dairy of the Amodio family active in Sant'Anastasia since 1880, with selected 100% Italian milk. It is the fiordilatte designed for the oven: calibrated stretching, controlled moisture and a consistent baking performance, which melts without releasing water while keeping the taste of fresh milk intact. Proof that standardisation, when it starts from a great raw material, is a value and not a compromise.

From Angelo Capitelli's award-winning workshop in Borgonovo Val Tidone, La Giovanna is a pancetta brought to perfection through three successive cookings: a process that melts the fat into sweetness and builds a texture unique among Italian cured meats, melting and crisp at the same time. Few ingredients and extreme technique: one more proof that in cooked charcuterie Capitelli plays in a league of his own.

Only tomatoes grown and processed in Italy, worked within a few hours of harvest to preserve the freshness and integrity of the pulp. Salting is entrusted to PreSal®, an Italian "protected" iodised sea salt: a technology that stabilises iodine — an essential micronutrient, often lacking in the diet — without altering the taste, even when cooked. A choice that combines a clean label, the sweet-acid balance of the tomato and a concrete, not superficial, nutritional attention.

Produced by the historic dairy of the Amodio family in Sant’Anastasia, active since 1880, Fiordilatte di Napoli is the top of the Latteria Sorrentina range and the most authentic expression of Campanian artisan dairy tradition. The artisanal processing of milk collected from the stables and pastures of Campania, the particular cut shape and its organoleptic characteristics make it a unique product, suited to classic and innovative recipes.

In the quarrymen's village suspended on the Apuan Alps, lardo has matured for centuries in Carrara marble basins, rubbed with garlic and filled with salt, rosemary and spices. It was the quarry workers' staple; today it is a gastronomic icon: a translucent slice that melts with warmth, pure sweetness crossed by the scent of herbs. The PGI protects a method that no modern technology has managed to improve.

Apicoltura Piana has been selecting honey since 1903 in Castel San Pietro Terme: over 120 years and four generations that have tied the family name to the very history of Italian beekeeping. Emilia-Romagna acacia honey is the most elegant of honeys: pale, fluid, slow to crystallise, with a clean sweetness and notes of vanilla and white flowers that accompany without covering. The ideal partner for cheeses.

Nine centuries of history and only three ingredients — milk, salt and rennet — make Parmigiano Reggiano PDO one of the most celebrated cheeses in the world. Gently melted, as Northern Italian dairy tradition dictates, it becomes a velvety fondue that keeps the umami intensity and the nutty and broth notes of its long ageing. Base, seasoning or finishing touch: its versatility lets it dialogue with vegetables, meats and doughs.

In Ariccia, in the Castelli Romani, porchetta is an art that tradition traces back to pre-Roman times, when meat was offered to the gods on Monte Cavo. The PGI protects the method: hand processing, seasoning with rosemary, garlic and pepper, slow cooking that gives juicy meat and the famous crunchy crackling. A monument of Lazio gastronomy that smells of popular festivity.

A smoked variant of Latteria Sorrentina's Fiordipanna, the historic dairy of Sant'Anastasia active since 1880: shredded fiordilatte gathered in cream, developed specifically for pizza. A reduced liquid part that holds impeccably on the dough, enriched by a gentle smoky note that accompanies the sweetness of the milk without covering it. Creaminess and character in the same ingredient.

Different from the classic Valtellina aged cheeses such as Casera and Bitto, Scimudin — "little scimuda" in dialect — is the soft face of the high valley: whole cow's milk, soft paste and bloomy rind, typical of the Bormio area and recognised among the Traditional Agri-food Products. Short maturation, creamy paste under a thin white rind, a sweet, milky taste with delicate notes of undergrowth: the mountain in its gentle version.

The name comes from the "fuscella", the perforated basket that traditionally held this very fresh dairy product: a typical production of Sant'Anastasia, kept alive by Latteria Sorrentina, the historic dairy of the Amodio family since 1880. It is not a simple ricotta: it is the most delicate and indulgent part of the milk, a cream born from the first cooking of the milk, with a soft, moist texture and a clean milky sweetness. A product from another time, arrived intact in ours.

Apicoltura Piana has been selecting honey since 1903 in Castel San Pietro Terme: over 120 years and four generations that have tied the family name to the very history of Italian beekeeping. Emilia-Romagna acacia honey is the most elegant of honeys: pale, fluid, slow to crystallise, with a clean sweetness and notes of vanilla and white flowers that accompany without covering. The ideal partner for cheeses.