Typical Products

The name "ventricina" comes from the pig’s ventricle inside which peasants used to store large pieces of pork. The 1811 Statistica d… Read the rest

The Roman artichoke of Sezze is produced in a climatic area particularly suited to its cultivation: the Lepini Mountains protect it from the north whi… Read the rest

Originally glassmaking was concentrated in Venice, but given the high production since 1295 the Serenissima decided to move the furnaces to the larger… Read the rest

Introduced by the Arabs after the 13th century, they probably spread from Sicily throughout Europe. In Piedmont, amaretti are divided into many vari… Read the rest

Ovada Amaretti, less bitter and with a more delicate flavor are partly made by hand and partly through industrial machinery. Of ancient tradition, lik… Read the rest

Amaretto boasts a very ancient history. In fact, we have to go back to the year 1400 when an old friar from Subiaco, passing through Guarcino, a small… Read the rest

When Francesco Moriondo, a confectioner at the court of the Savoy family, moved to Mombaruzzo in the late 1700s (documents attest to his activity in 1… Read the rest

It is a medium-hard, semi-cooked fat alpine cheese. Bitto is produced exclusively during the summer months in the alpine pastures of Valtellina and so… Read the rest

Amaretti di Saronno typical of Lombardy, according to ancient tradition were made through the use of seeds from apricot kernels and only later were re… Read the rest

Typical of the Spilambert tradition since the 17th century, they are in fact known for their exquisite flavor and characteristic softness. The basic r… Read the rest