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Liguori was the first pasta producer to obtain P.G.I. Certification. The production in Gragnano, unique for its climatic conditions and the traditional production process, guarantees a product of superior quality. The most famous and beloved pasta format in the world. Their diameter makes them versatile and suitable for any type of seasoning. In 1800 the Lazzari ate them in the streets of Naples and they became a real attraction for the city. They were baptized for the first time “spaghetti” in 1842 by Antonio Viviani because they remembered pieces of spago, twine. drying SLOW cooking time 9 MIN italian durum wheat 100% al dente cooking time 8 MIN drawing BRONZE PASTA DI GRAGNANO P.G.I. -
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The Vesuvius cherry tomatoes is a tomato variety cultivated only in this area. It has an oval shape and a small goatee end. The Vesuvius cherry tomatoes having a thick skin, which acts as a wrapper for a compact pulp, can be canned for a long time . They are traditionally picked in clusters and hanged off the balconies, taking for this reason the name of “piennolo” (pendulum). The soils in which this variety grows, are the result of lava millennia stratification and are difficult to reach because they are at an high altitude. For this reason they are also called “mountain production”. -
Coluccio Black Summer Truffle Carpaccio (Tuber Aestivum) packaged in an 60 gram jar. Truffle carpaccio is thinly sliced truffles in truffle juice. -
Bernardini Tartufi Tartufata is an Italian sauce made from mushrooms champignons, oil, and summer truffles (Tuber aestivum Vitt). Use a condiment for first pasta courses: pasta and rice; meats, fish, boiled vegetables, eggs, warm crostini, pizza and stuffings for meats and pasta courses. Delicate and balanced taste of summer truffle. -
Italian sun-dried tomatoes packed in oil. Add these sweet and tart treats to pasta salads, green salads, or sandwiches. Ingredients: Sun dried tomatoes, sunflower seed oil, natural spices, capers, garlic, wine vinegar, citric acid, salt. -
Riso Toro Arborio Rice is a type of rice commonly used in creamy risotto recipes. Because of its large, long grains and high starch content, Riso Toro Arborio Rice remains al dente even after being fully cooked, making for a wonderful contrast in texture. -
Pesto is the typical sauce, originating from Genoa, that people throughout Liguria (Italy) use to dress pasta. Traditionally potatoes and string beans are added to the dish, boiled together with the pasta. However, it can be used in a variety of equally delicious ways in the kitchen, such as on pizza, in a dip for crudites and in dressings for vegetables to name a few. The name pesto comes from the Genoese word pestà meaning to pound or grind referring to the process of crushing the basil, pine nuts and garlic, traditionally in a pestle and mortar. The secret of our Pesto is in the high percentage of pine nuts and the quality of basil: only Genoese Basil P.D.O. grown in open-air fields under the Ligurian sunshine. -
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Thanks to its light and smooth flavor, the Ligurian extra virgin olive oil is an essential component for the most refined cuisine, because it does not obscure other flavors but raises them with unimaginable class. The continued search for high quality has also led this product to be counted among the first to obtain the title of D.O.P. (Protected Designation of Origin) – Riviera Ligure. -
Cinquina oven baked Italian black olives are large, natural black Italian olives drained of their natural brine, marinated in sunflower oil and then slowly oven baked until they have tender flesh and a sweet nutty flavor. Delicious! -
From Puglia, Cerignola olives are the largest olives and have a fruity and clean taste, but their most impressive feature is their size and meatiness. -
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Colatura di Alici di Cetara – Authentic Italian Colatura di Alici (Anchovy Juice). This ‘noble’ liquid derives from GARUM and was used by the Ancient Romans as a dressing for all their food. The colatura di alici di Cetara is one of the specialities of Cetara’s culinary art and is prepared with the same dedication as in the past, respecting the tradition of the Amalfi Coast. Colatura di alici di Cetara is a genuine food, easy to digest and rich in vitamin A. This traditional amber liquid is renowned all over the world. -
Callipo is a family-owned company that uses premium-quality yellow-fin tuna. This yellow-fin tuna is dolphin-safe and fished in total accordance with the protections of the habitat of the sea. Based out of the southern Italian region of Calabria, Callipo sources the finest yellow fin tuna filets it in olive oil. Since 1913, Callipo has been a leading producer of Mediterranean tuna and other seafood products.
