The Tonda Gentile, protected by the Nocciola Piemonte PGI, grows mostly in the Langhe and is considered by master pastry chefs the best hazelnut in the world: regular spherical shape, perfect roasting performance, low acidity and a fine, persistent aroma that never goes rancid. It is no accident that gianduja was born from its encounter with cocoa: when the raw material is this, it writes the story itself.

Latteria Sorrentina still smokes its Provola dei Monti as it was done in the old days: naturally, over straw, without flavourings or liquid smoke. The 100% Italian milk and the artisanal stretching of the historic dairy of Sant'Anastasia thus meet an amber surface and a gentle smoky profile, which accompanies the sweetness of the milk instead of covering it. When cooked it melts with character: round, enveloping, recognisable.

From a historic confectionery producer active since 1905, these amaretti are made with Sicilian almonds, among the most aromatic in the Mediterranean thanks to the island's climate and native varieties. The contrast between the sweetness of the almond and the characteristic bitter note defines the authentic amaretto: crumbly outside, soft at the heart, with an aromatic persistence that over a century of craft has learned to dose to perfection.

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.

On the volcanic soils of Somma Vesuviana, on the slopes of Vesuvius, Azienda Agricola AgriDis grows vegetables of character and structure. The friariello broccoli, listed by the Campania Region among traditional products, is sautéed in a pan as Neapolitan tradition dictates, from which it takes its name. A bitter, aromatic taste and an unmistakable scent: the soul of a Neapolitan icon, the pairing of sausage and friarielli.

Literally "chilli threads": a Japanese speciality made from chillies stripped of seeds and placenta, then cut into extremely thin filaments. The selection is signed by Wiberg, the Salzburg house that is a reference for European haute cuisine. The result is a gentle, aromatic heat with fruity notes, which completes the dish with a rare, theatrical lightness: it decorates, perfumes and ignites without ever attacking.

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.

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.

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.

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.

Aged Balsamic Vinegar of Modena PGI (Aged 3 Years) – Mazzetti L’Originale

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.

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.

Latteria Sorrentina still smokes its Provola dei Monti as it was done in the old days: naturally, over straw, without flavourings or liquid smoke. The 100% Italian milk and the artisanal stretching of the historic dairy of Sant'Anastasia thus meet an amber surface and a gentle smoky profile, which accompanies the sweetness of the milk instead of covering it. When cooked it melts with character: round, enveloping, recognisable.

A signature blue cheese born in the early 2000s in the Aosta Valley from whole mountain milk, milked at high altitude. Creamy ivory paste, well-distributed veining, an intense but never aggressive taste, with sweet notes of milk and undergrowth: an "alpine" blue that has won international awards and a stable place among the great European blues, despite being the youngest of the family.

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.

The escarole of Azienda Agricola AgriDis in Somma Vesuviana, grown at the foot of Vesuvius on volcanic soils that accentuate flavour and structure, is sautéed in the most classic Neapolitan tradition with olives and capers. It is the filling of the escarole pizza of feast days: gentle bitterness, Mediterranean savouriness and that depth that only freshly picked vegetables and a centuries-old popular recipe can give.

In Cetara, Italy's capital of fish preserves, Armatore brings the artisanal processing of the small tunas of the Mediterranean: selected fishing, hand filleting, gentle cooking and maturation in oil. The flesh is darker and more flavourful than conventional tuna, with a firm texture and a marine depth that recalls the tuna-fishing tradition: a preserve that is an act of gastronomic culture, not a stopgap.

The direct heir of Roman garum and a Slow Food Presidium, colatura is the amber liquid that drips from Cetara anchovies matured for a long time under salt, collected drop by drop from the traditional wooden terzigni. Armatore makes it with full respect for Cetara tradition: a few drops concentrate a deep, clean savouriness, an entirely natural flavour enhancer worth a whole repertoire of seasonings.

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.

Low-temperature vacuum cooking is a precision technique of haute cuisine: it brings the meat to the ideal temperature at the heart without losing juices and aromas. Applied to a whole cut, flavoured with a mix of spices, it gives tender, fragrant, juicy meat, hand-shredded at the last moment to preserve its softness. An everyday ingredient, elevated by method.

The escarole of Azienda Agricola AgriDis in Somma Vesuviana, grown at the foot of Vesuvius on volcanic soils that accentuate flavour and structure, is sautéed in the most classic Neapolitan tradition with olives and capers. It is the filling of the escarole pizza of feast days: gentle bitterness, Mediterranean savouriness and that depth that only freshly picked vegetables and a centuries-old popular recipe can give.

The Piedmontese tradition of cooked meats, the same that gave rise to vitello tonnato, has in the girello — the "magatello", a lean, compact cut of the beef leg — one of its stars. Slow cooking with vegetables and aromatic herbs, resting and thin slicing give a pink, tender, flavourful slice that expresses all the clean taste of beef.

Made in Arnad, in the heart of the Aosta Valley, by a small family business that combines ancient recipes with modern technology, this fondue is born from Fontina PDO melted according to Aosta Valley tradition. Creamy, enveloping, with the herbal sweetness of Alpine pastures: the convivial ritual of the mountain huts brought to the table with no industrial shortcuts.

Born in India and adopted by European cooking, the sweet-and-sour preserve finds here one of its most successful interpretations: the soft, round flesh of the plum meets the lively acidity of the cranberry, finished with a delicate note of cinnamon. A velvety texture and a precise balance of sweetness, acidity and spices make it the ideal counterpoint for red meats, game and aged cheeses.

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.

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.

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.

The direct heir of Roman garum and a Slow Food Presidium, colatura is the amber liquid that drips from Cetara anchovies matured for a long time under salt, collected drop by drop from the traditional wooden terzigni. Armatore makes it with full respect for Cetara tradition: a few drops concentrate a deep, clean savouriness, an entirely natural flavour enhancer worth a whole repertoire of seasonings.

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.

On the "island of the wind", between volcanic terraces and dry-stone walls, oregano grows slowly under sun and salt air, concentrating essential oils that make it one of the most intense and elegant expressions of the Mediterranean. Harvested and dried according to tradition, it releases a balsamic, floral scent, free of the sharp bitterness of common oreganos: a few grams are enough to sign a recipe.