ROYAL TEA

Organic camomile from our cultivation in Tuscany

ROYAL TEA

Organic Mallow from our cultivation in Tuscany. Plastic free & compostable certified filter bags

ROYAL TEA

Organic Blueberry manually harvested in the Appennini Mountains

ROYAL TEA

Organic Fennel from our cultivation in Tuscany. 100% plastic free, compostable certified filter bags, plastic free boxes and outer cartons

SALUMI BENVENUTI

Salami typical of Tuscany whose name derives from the intense and characteristic flavor that the fennel seeds release in the dough. It recently received recognition for Protected Geographical Indication, so manufacturers, only companies belonging to the homonymous Tuscan Consortium, following a product specification drawn up by themselves, which by providing their experiences have meant that the product follows a meticulous workmanship respectful tradition ... the mix of meat gives a further guarantee of quality, coming from the spinneret of the product specification of the hams "D.O.P." relatively breeding and slaughtering of pigs. Our Finocchiona at the recent International Food Awards in Brescia has been awarded the silver medal.

LARDERIA SANGUINETTI

Lardo di Colonnata IGP is a delicatessen product obtained from the fat of the back of selected pigs, matured inside marble bowls with coarse salt and spices, such as ground black pepper, fresh garlic and rosemary for at least six months

GIACOMO GRASSI

Monocultivar Frantoio: CHARACTERISTICS OF THIS VARIETY Nowadays the Frantoio is a variety which can be found all over the world and has thus lost its ties with its original territory. This is why even if we find notice of its cultivation in the Florentine area since 1700, none considers it any longerexclusively a Tuscan variety. The plant is very strong and large, its flowers are selfcompatible and very fertile while its fruits, long in shape grow ripe late and not all at the same time. CHARACTERISTICS OF THE OIL (Organic): To the nose the oil of Frantoio presents a strong grassy flavours, harmonious and penetrating. When in the mouth the flavour is elegant and remembers the fresh olive, the grass just cut, the bitter of the artichoke-leaf followed by a hot taste in tour throat (that is to say down to your bronchi) that leaves the mouth pleasantly clean. SUGGESTED FOOD JOINING On the table of the Tuscan kitchen, the oil of Frantoio, due to its elegant characteristics, can be perfectly joined to “harmonious” dishes such as tomato sauce spaghetti, vegetables minestrone, bread-soups, crostini, steaks, pinzimoni, beaus and all boiled legumes, besides classical mixed salads.

GIACOMO GRASSI

Monocultivar Leccino CHARACTERISTICS OF THIS VARIETY It is not clear the area from which this variety could have originated though many believe it should be Florence. The Leccino plants are very vigorous and wide. The flowers are not auto-inseminating bet very fertile. The fruits, egg-shaped, grow ripe all at the same time and very early (same years even in mid-October). CHARACTERISTICS OF THE OIL (Organic) The Leccino oil has a clear flavour of fresh olive when it has been picked at the right level of ripening, and in the mouth it is pleasantly harmonious. The bitter taste remembers the cardoon (bitter-sweet) and the back hot taste leaves no grease in your mouth. SUGGESTED FOOD JOINING With the Leccino oil we suggest to season pasta dishes with asparagus and fresh pecorino sauce, all dishes with tomatoes, roast-beef, white meat rabbit and chicken and grilled veal, salads with spicy olives and pine-seeds, and is excellent on smashed-potatoes.

GIACOMO GRASSI

Blend with differents variety: BLEND CHARACTERISTICS The oil is obtained blending different indigenous varieties of Chianti Classico such as Frantoio, Leccino and Moraiolo. The harvesting of olives for oil DOP Terre del Nero is made within the month of November. The oil is extracted with cold process in a conti¬nuous loop. To guarantee a prolonged preservation of the organoleptic qualities, the oil is filtered immediately after extraction, to eliminate the factors of turbidity (water, sugar and olive pulp particles), which may cause serious fermentations. CHARACTERISTICS OF THE OIL Its colour is green with greenish-yellow of varying intensity. The aroma is reminiscent of the fresh olives accompanied by pleasant sensations of herbs and almonds. In the mouth, the oil is balanced with notes of fresh fruit, with bitter like raw artichoke and thistle and with mild chilly pepper, leaving the mouth pleasantly clean. PERFECT CONDIMENT FOR The olio DOP Terre del Nero goes great with the flavours and aromas of Italian cuisine. It enhances the features of dishes based on red and white meats, raw vegetables and it “respects” the delicacy of flavours of dishes like grilled or steamed fish and finally, it enhances the typical soups based on legumes and cereals.

LARDO DI COLONNATA IGP MAFALDA

Certificato IGP e CEE si presenta bianco quasi rosato: qualche volta si può avere la fortuna di trovare la cosiddetta “striscia” di colore rosa intenso che aumenta la beltà visiva e ne insaporisce il gusto. La parte superiore è ricoperta da un buon spessore di sale marino, grigio-nero all’aspetto per le spezie di cui è imbevuto. Lo spessore del pezzo (da 0,5 a 1,5 Kg.) varia da 4 a 8 cm. circa. Ha un gusto insuperabile per il microclima costituito da correnti d’aria che difficilmente possono uscire dalla “nicchia” in cui è situato il paese di Colonnata.

AZIENDA OLEARIA DEL CHIANTI

Filtered extra virgin olive oil certified PGI Toscano made from Tuscan olives. It comes from mills located all over Tuscany as the region is certified by the Consorzio dell'Olio Toscano. It has a fresh and slightly spicy flavour with a soft artichoke after-taste: recommended for seasoning (with crudites), grilled vegetables or bruschetta.

AZIENDA OLEARIA DEL CHIANTI

Filtered extra virgin olive oil certified PGI Toscano made from Tuscan olives. It comes from mills located all over Tuscany as the region is certified by the Consorzio dell'Olio Toscano. It has a fresh and slightly spicy flavour with a soft artichoke after-taste: recommended for seasoning (with crudites), grilled vegetables or bruschetta.

AZIENDA OLEARIA DEL CHIANTI

Filtered extra virgin olive oil certified PGI Toscano made from Tuscan olives. It comes from mills located all over Tuscany as the region is certified by the Consorzio dell'Olio Toscano. It has a fresh and slightly spicy flavour with a soft artichoke after-taste: recommended for seasoning (with crudites), grilled vegetables or bruschetta.

AZIENDA OLEARIA DEL CHIANTI

Filtered extra virgin olive oil made from olives coming from the Chianti Classico region, the perfect product for the most refined tastes. Its organoleptic traits are such as to make it a PDO Chianti Classico olive oil directly certified by the EU. The olives are hand harvested following the ancient tradition. The extraction temperature never exceeds 27 °C, the aromas and flavours are unique. This product is recommended for seasoning, game dishes, grilled meat, fish, soups and vegetables.

AZIENDA OLEARIA DEL CHIANTI

Filtered extra virgin olive oil made from olives coming from the Chianti Classico region, the perfect product for the most refined tastes. Its organoleptic traits are such as to make it a PDO Chianti Classico olive oil directly certified by the EU. The olives are hand harvested following the ancient tradition. The extraction temperature never exceeds 27 °C, the aromas and flavours are unique. This product is recommended for seasoning, game dishes, grilled meat, fish, soups and vegetables.

AZIENDA OLEARIA DEL CHIANTI

Filtered extra virgin olive oil made from olives coming from the Chianti Classico region, the perfect product for the most refined tastes. Its organoleptic traits are such as to make it a PDO Chianti Classico olive oil directly certified by the EU. The olives are hand harvested following the ancient tradition. The extraction temperature never exceeds 27 °C, the aromas and flavours are unique. This product is recommended for seasoning, game dishes, grilled meat, fish, soups and vegetables.

BAGNO A SORRA

DOP TERRE DI SIENA Olive surface (HA) 60 Number of olive trees 18000 Average altitude of 350 olive surface Varieties of olive trees in the company Correggiolo 15% 15% 15%, Moraiolo, Frantoio, Leccino, Pendolino, Maurino 15% 15% 15% and 10% miscellaneous etc. Marketing name Fanciulli DOP Quantity produced (kg) 7500 ORGANIC certification Dop Terre di Siena Oil type typical of the Sienese territory with hints of grass and Thistle with right balance between bitter and spicy olives more variety that affect based on the seasonal pattern of a set of tastes and scents of our land. Harvest period 15/10 – 15/11 Type of manual collection Crushing mill Alfa Laval processing technology Continuous cycle with disc Crusher and Kneaders closed Standard 500 ml 250 ml and 750 ml bottles

BAGNO A SORRA

Olive surface (HA) 44 Number of olive trees 18000 Average altitude of 350 olive surface Varieties of olive trees in the company Correggiolo 15% 15% 15%, Moraiolo, Frantoio, Leccino, Pendolino, Maurino 15% 15% 15% and 10% miscellaneous etc. Marketing name Fanciulli DOP Quantity produced (kg) 7500 ORGANIC certification Dop Terre di Siena Oil type typical of the Sienese territory with hints of grass and Thistle with right balance between bitter and spicy olives more variety that affect based on the seasonal pattern of a set of tastes and scents of our land. Harvest period 15/10 – 15/11 Type of manual collection Crushing mill Alfa Laval processing technology Continuous cycle with disc Crusher and Kneaders closed Standard 100 ml 250 ml 500 ml 750 ml 1000 ml 3000 ml 5000 ml bottle/can

FRANTOIO PRUNETI

Moraiolo, Frantoio and Leccino: three monovarietal extra virgin olive oils that speak three different languages. With their accurate selection of cultivars, gionni and paolo express their love for their territory, the chianti classico, emphasising its excellent and unique qualities, thanks to the nature of its soil and the gentle sun, giving life to some of the world’s most prized extra virgin olive oils. Category: oil of strong intensity, most of all in the perception of spicy sensations, much more powerful than bitter ones, thanks to intense black pepper notes. Aroma: the bouquet starts with an enveloping sensation of radish that leads to strong notes of almond, nuts, nutmeg and oregano; clear and unmistakable is the sensation of dried fig. Flavor: flavor is smooth in the beginning, especially regarding bitter notes, characterized by radish sensation. Soon after spiciness grows higher and higher with a note of chili. In the end we discover a powerful note of black pepper in the throat. Culinary uses: recommended for cooked fish, white meat, savory pies, vegetables with a sweetish taste, fresh cheese. Suitable for complex dishes, especially cheese-based. Available in bottles: 100ml - 250ml - 500ml

FRANTOIO PRUNETI

Leccino, Frantoio and Moraiolo: three monovarietal extra virgin olive oils that speak three different languages. With their accurate selection of cultivars, Gionni and Paolo express their love for their territory, the Chianti Classico, emphasising its excellent and unique qualities, thanks to the nature of its soil and the gentle sun, giving life to some of the world’s most prized extra virgin olive oils. Category: light intensity oil, balanced in the perception of both bitter and spicy; characterized by soft but persistent notes of grass and fresh vegetables. Aroma: the bouquet starts with light and enveloping sensations of fresh grass: parsley, chive, celery and courgette are predominant, together with a note of green apple. Flavor: in the mouth flavor is fresh, with typical notes of grass and fresh vegetables such as chive; then we find soft but persistent sensation of wild asparagus. Not aggressive in the perception of bitter nor spicy, it flows away with a simple note of white pepper. Culinary uses: recommended for raw fish and raw meat, sweet and savory pies and mature cheese; wonderful for finishing complex, spicy dishes where the richness of the flavors is enhanced. Available in bottles: 100ml - 250ml - 500ml

FRANTOIO PRUNETI

“COLLINE DI FIRENZE” IS A COLLECTION OF EXTRA VIRGIN OLIVE OILS THAT PAYS TRIBUTE TO TUSCANY AND ITS BEAUTIFUL LANDSCAPE. THE SWEET HILLS OF FLORENCE, COVERED WITH OLIVE GROVES AND IRISES, IS WHERE THE HISTORY OF THE PRUNETI FAMILY AND THE TRADITION OF THOSE WHO CULTIVATE THIS LAND, ENRICHING ITS NATURE AND BEAUTY, ALL BEGAN. A RANGE OF ELEGANT AND BALANCED EXTRA VIRGIN OLIVE OILS, A SYMPHONY OF COLOURS, FRAGRANCES, AND FLAVOURS FROM THE HILLS OF CHIANTI CLASSICO MADE FAMOUS BY THE GREATEST ARTISTS OF THE PAST AND AMONG THE MOST DREAMED BY CONTEMPORARIES. CATEGORY: MEDIUM/INTENSE-FRUITY OIL, BALANCED IN THE PERCEPTION OF BOTH BITTER AND SPICY; CHARACTERIZED BY CARDOON, RED RADICCHIO AND NUTMEG. AROMA: THE BOUQUET OPENS WITH AN INTENSE SMELL OF CARDOON AND RADISH, ACCOMPANIED BY NOTES OF RED RADICCHIO AND CUCUMBER. THERE ARE UNMISTAKABLE NOTES OF ROSEMARY AND NUTS. FLAVOR: IN THE MOUTH RED RADICCHIO IS PREDOMINANT BUT ALWAYS ACCOMPANIED BY THE BITTER FLAVOR OF CARDOON. THERE ARE NOTES OF MINT, CHIVE AND ALMOND. THE INTENSE SPICY NOTES ARE CHARACTERIZED BY BLACK PEPPER AND NUTMEG. CULINARY USES: EXCELLENT ON PASTA WITH VEGETABLES, RISOTTO WITH VEGETABLES OR CHEESE, GRILLED MEAT AND VEGETABLES; IDEAL AS A DRESSING FOR STRUCTURED MEAT OR FISH DISHES. Available in bottles and tins: 100ml - 250ml - 500ml – 750ml

FRANTOIO PRUNETI

“COLLINE DI FIRENZE” IS A COLLECTION OF EXTRA VIRGIN OLIVE OILS THAT PAYS TRIBUTE TO TUSCANY AND ITS BEAUTIFUL LANDSCAPE. THE SWEET HILLS OF FLORENCE, COVERED WITH OLIVE GROVES AND IRISES, IS WHERE THE HISTORY OF THE PRUNETI FAMILY AND THE TRADITION OF THOSE WHO CULTIVATE THIS LAND, ENRICHING ITS NATURE AND BEAUTY, ALL BEGAN. A RANGE OF ELEGANT AND BALANCED EXTRA VIRGIN OLIVE OILS, A SYMPHONY OF COLOURS, FRAGRANCES, AND FLAVOURS FROM THE HILLS OF CHIANTI CLASSICO MADE FAMOUS BY THE GREATEST ARTISTS OF THE PAST AND AMONG THE MOST DREAMED BY CONTEMPORARIES. CATEGORY: MEDIUM/LIGHT-FRUITY OIL IN THE PERCEPTION OF BOTH BITTER AND SPICY: VERY HARMONIC WITH NOTES OF FRUIT AND SWEET VEGETABLES. AROMA: THE BOUQUET OPENS WITH THE TYPICAL SMELL OF OLIVE, ACCOMPANIED BY VEGETABLES SUCH AS LETTUCE, PUMPKIN, BASIL AND FENNEL. THERE ARE ALSO FRUITY NOTES SUCH AS APPLE AND PINE NUT. FLAVOR: IN THE MOUTH LETTUCE AND FENNEL ARE STILL PRESENT, AND STILL ACCOMPANIED BY OLIVE NOTES. NOW RADISH FLAVOR LEADS US TO SPICY NOTES THAT ARE CHARACTERIZED BY WHITE PEPPER. CULINARY USES: EXCELLENT ON SOUPS MADE FROM VEGETABLES, LEGUMES AND FISH; BOILED OR STEAMED VEGETABLES. EXCELLENT ON GRILLED FISH, WHITE MEAT AND CHEESE. Available in bottles and tins: 100ml - 250ml - 500ml – 750ml

FRANTOIO PRUNETI

“COLLINE DI FIRENZE” IS A COLLECTION OF EXTRA VIRGIN OLIVE OILS THAT PAYS TRIBUTE TO TUSCANY AND ITS BEAUTIFUL LANDSCAPE. THE SWEET HILLS OF FLORENCE, COVERED WITH OLIVE GROVES AND IRISES, IS WHERE THE HISTORY OF THE PRUNETI FAMILY AND THE TRADITION OF THOSE WHO CULTIVATE THIS LAND, ENRICHING ITS NATURE AND BEAUTY, ALL BEGAN. A RANGE OF ELEGANT AND BALANCED EXTRA VIRGIN OLIVE OILS, A SYMPHONY OF COLOURS, FRAGRANCES, AND FLAVOURS FROM THE HILLS OF CHIANTI CLASSICO MADE FAMOUS BY THE GREATEST ARTISTS OF THE PAST AND AMONG THE MOST DREAMED BY CONTEMPORARIES. CATEGORY: MEDIUM-FRUITY OIL IN THE PERCEPTION OF BOTH BITTER AND SPICY: CHARACTERIZED BY ARTICHOKE, RADISH AND BY NOTES OF BLACK PEPPER AND NUTS. AROMA: THE BOUQUET STARTS WITH NOTES OF RADISH AND ARTICHOKE, ACCOMPANIED BY SENSATIONS OF GREEN ALMOND AND ROCKET. AT THE END THERE ARE INTENSE NOTES OF ROSEMARY AND OREGANO. FLAVOR: IN THE MOUTH THE PUNGENT SENSATION OF ALMOND IS ACCOMPANIED BY NOTES OF ARTICHOKE AND ROCKET; THERE ARE ALSO NOTES OF RADISH, SAGE AND ROSEMARY. AT THE END WE FIND TOASTED ALMOND AND BLACK PEPPER NOTES. CULINARY USES: EXCELLENT ON PASTA WITH MEAT OR FISH; IDEAL AS A DRESSING FOR SALADS, VEGETABLES, FRESH CHEESE, BRUSCHETTA. Available in bottles and tins: 100ml - 250ml - 500ml – 750ml

FRANTOIO PRUNETI

CATEGORY: OIL WITH MEDIUM-STRONG CHARACTERISTICS, WITH BITTERNESS PREVAILING ON SPICINESS; CHARACTERIZED BY ARTICHOKE AND GREEN RADICCHIO. AROMA: THE AROMA IS CHARACTERIZED BY INTENSE NOTES OF BITTER VEGETABLES, ACCOMPANIED BY UNMISTAKABLE SENSATIONS OF ROSEMARY AND NUTS. FLAVOR: IN THE MOUTH THERE ARE SENSATIONS OF GREEN RADICCHIO, TOGETHER WITH ARTICHOKE AND BITTER SALAD. IT ENDS WITH A SPICY NOTE OF BLACK PEPPER AND NUTMEG. CULINARY USES: RECOMMENDED AS A DRESSING FOR MEDIUM/STRONG FLAVORED DISHES. Available in bottles 100ml – 250ml – 500ml

FRANTOIO PRUNETI

CATEGORY: OIL WITH MEDIUM-LIGHT CHARACTERISTICS, WITH SPICINESS PREVAILING ON BITTERNESS; CHARACTERIZED BY CARDOON, RED RADICCHIO AND NUTS. AROMA: THE AROMA IS CHARACTERIZED BY VEGETAL NOTES. THERE ARE UNMISTAKABLE NOTES OF ROSEMARY AND NUTS. FLAVOR: IN THE MOUTH THERE ARE BITTER SENSATIONS OF RED RADICCHIO AND CARDOON ACCOMPANIED BY ALMOND NOTES. IT ENDS WITH A STRONG SPICY NOTE OF BLACK PEPPER. CULINARY USES: RECOMMENDED AS A DRESSING FOR MEDIUM/LIGHT FLAVOURED DISHES. Available in bottles 100ml – 250ml – 500ml

FRANTOIO PRUNETI

Frantoio, Leccino, and Moraiolo: three monovarietal extra virgin olive oils that speak three different languages. With their accurate selection of cultivars, Gionni and Paolo express their love for their territory, the Chianti Classico, emphasising its excellent and unique qualities, thanks to the nature of its soil and the gentle sun, giving life to some of the world’s most prized extra virgin olive oils. Category: oil of strong intensity, most of all in the perception of bitter sensations, with strong notes of artichoke and rocket; lighter spicy sensation, characterized by green pepper. Aroma: the bouquet is aggressive, with unmistakable aroma of artichoke, rocket and tomato leaves; we find also a soft but long-lasting note of cucumber. Ends with sensations of mint, sage and rosemary. Flavor: in the mouth flavor is immediately bitter, characterized by artichoke notes; then we find green almond and rocket sensations, that lead to spicy notes characterized by green pepper and rosemary. Culinary uses: recommended for oil-dip, ribollita and legume-based soups, boiled legumes, grilled vegetables and grilled meat. Useful for dishes that require a strong-intensity oil. Available in bottles: 100ml - 250ml - 500ml

FRANTOIO PRUNETI

CATEGORY: MEDIUM-FRUITY OIL IN THE PERCEPTION OF BOTH BITTER AND SPICY: VERY HARMONIC WITH NOTES OF FRESH VEGETABLES AND RADICCHIO. AROMA: THE BOUQUET IS GRASSY, WITH INTENSE NOTES OF SALAD. UNMISTAKABLE AROMA OF GREEN AND RED RADICCHIO. FLAVOR: IN THE MOUTH THE SENSATION OF GREEN ALMOND AND RED RADICCHIO LEAD TO A SPICY NOTE CHARACTERIZED BY BLACK PEPPER. CULINARY USES: RECOMMENDED FOR SOUPS MADE ABOUT LEGUMES AND VEGETABLES. EXCELLENT FOR GRILLED FISH AND GRILLED MEAT, IDEAL FOR BRUSCHETTA WITH FRESH TOMATO.

ROCCA TOSCANA FORMAGGI

The cutting edge of Tuscan dairy art, the result of a perfect balance between ancient traditions and modern dairy techniques. An excellence cheese with an unmistakable and inimitable taste, recognizable by the quality label given by the Consortium for the Protection of Pecorino Toscano Dop. (Young) Pecorino Toscano DOP can be stamped as such after at least 20 days of maturing while the (aged) Pecorino Toscano DOP stagionato needs at least 120 days to be stamped as such.

MACELLERIA E SALUMIFICIO MANNORI

Salume raffinato preparato con carni di suino magre con Alchermes e spezie,insaccato e cotto a vapore. Rafined charcuterie,made with lean pork meat,spices and alchermes liqueur, bagged in casing and steamed.

MACELLERIA E SALUMIFICIO MANNORI

INSACCATO TIPICO TOSCANO PREPARATO CON CARNI SCELTE E AROMATIZZATO CON SEMI DI FINOCCHIO. TRADITIONAL TUSCAN SALAMI MADE WITH PRIME PORK AND SEASONED WITH FENNEL SEEDS.

MACELLERIA E SALUMIFICIO MANNORI

PROSCIUTTO DA “CINTA SENESE DOP” “DA CINTA SENESE” PROSCIUTTO DOP Prosciutto tipico toscano prodotto solo con animali allevati allo stato brado, le cui carni sono asciutte, poco grasse, molto saporite. Ham made from Tuscan pork raised in the wild: meat is particularly poor of fat and very tasty.

MACELLERIA E SALUMIFICIO MANNORI

Made from pork from animals born bread and slaughtered in Tuscany and produced in strict compliance with official regulation

AZ. AGR. BERTOLI - MOLINO E PASTIFICIO SUL LAGO

Olio extra vergine di oliva Biologico

AZ. AGR. BERTOLI - MOLINO E PASTIFICIO SUL LAGO

Pennette biologiche toscane

AZ. AGR. BERTOLI - MOLINO E PASTIFICIO SUL LAGO

Pennoni Biologici Toscani

AZ. AGR. BERTOLI - MOLINO E PASTIFICIO SUL LAGO

Fusilli Biologici Toscani

AZ. AGR. BERTOLI - MOLINO E PASTIFICIO SUL LAGO

Calamari Biologici Toscani

AZ. AGR. BERTOLI - MOLINO E PASTIFICIO SUL LAGO

Paccheri Biologici Toscani

AZ. AGR. BERTOLI - MOLINO E PASTIFICIO SUL LAGO

Sedani Biologici Toscani

AZ. AGR. BERTOLI - MOLINO E PASTIFICIO SUL LAGO

Linguine Biologiche Toscane

AZ. AGR. BERTOLI - MOLINO E PASTIFICIO SUL LAGO

Spaghetti Biologici Toscani

AZ. AGR. BERTOLI - MOLINO E PASTIFICIO SUL LAGO

Rigatoni Biologici Toscani

LA SEGGIANESE

Our oil: the motivation to start this project, it is the heart and soul of our work. It is our passion. We hope that within every bottle, beyond the fruity aroma, the grassy notes and the clean, harmonious flavor you will find a bit of our story. SEGGIANO DOP AND ORGANIC DOP The Seggiano DOP extra-virgin olive oil is one of a kind. The Olivastra Seggianese olive varietal is only grown on this part of the Monte Amiata and it produces an inimitable oil with a unique flavor. Its bouquet is intense but graceful, with notes of cut grass and chamomile. The oil’s aroma doesn’t interfere with food parings, in fact, it highlights them. The flavor is delicate and suitable for unusual combinations: from a drizzle over a simple fish crudo or as the finishing touch on an intense Porcini mushroom soup or even Olivastra olive oil gelato! The oil is bottled with single-use caps, as required by the most recent legislation, making the product suitable for restaurants. The harvest is in October. Each bottle is marked with the Consorzio DOP Seggiano stamp which allows for the product to be traced back to the orchard, producer and mill of provenance. This guarantees the safety and transparency of each step of the process for every single bottle. To satisfy the requests of a growing organic market, we also produce a certified organic DOP Seggiano oil.

LA SEGGIANESE

Extra virgin olive oil - LA SEGGIANESE Seggiano DOP BIO (PDO Olive oil – ORGANIC) Today we present an Extra Virgin Olive Oil with a great personality. Exquisite olive oil that will enhance the flavor of any dish. Organic extra virgin is extracted from selected Olivastra Seggianese olives. Early harvest, cold extraction exclusively with mechanical procedures, the extra virgin olive oil - LA SEGGIANESE Seggiano DOP BIO, (PDO Olive oil – ORGANIC), has the certification of production in organic farming. Extra virgin olive oil - LA SEGGIANESE Seggiano DOP BIO, (PDO Olive oil – ORGANIC), will make you discover the diversity of aromas and flavors that make this food unique, on the nose it is a fruity oil of medium intensity, with mainly green and fresh aromas. In the mouth it has a pleasant taste, with a touch of bitter and spicy. With extra virgin olive oil - LA SEGGIANESE Seggiano DOP BIO, (PDO Olive oil – ORGANIC), you can radically enhance the flavor of your salads, vegetables, or fish dishes, but also a simple slice of good bread. Our dreams will make your table rejoice with the best of quality in extra virgin olive oil, extra virgin olive oil - LA SEGGIANESE Seggiano DOP BIO, (PDO Olive oil – ORGANIC), the best partner for a healthy diet.

LA SEGGIANESE

LA SEGGIANESE Seggiano D.O.P. (PDO OLIVE OIL) limited edition EROICA Our collaboration with EROICA, for the true champions of history; Our oil: the motivation to start this project, it is the heart and soul of our work. It is our passion. We hope that within every bottle, beyond the fruity aroma, the grassy notes and the clean, harmonious flavor you will find a bit of our story. SEGGIANO DOP AND ORGANIC DOP The Seggiano DOP extra-virgin olive oil is one of a kind. The Olivastra Seggianese olive varietal is only grown on this part of the Monte Amiata and it produces an inimitable oil with a unique flavor. Its bouquet is intense but graceful, with notes of cut grass and chamomile. The oil’s aroma doesn’t interfere with food parings, in fact, it highlights them. The flavor is delicate and suitable for unusual combinations: from a drizzle over a simple fish crudo or as the finishing touch on an intense Porcini mushroom soup or even Olivastra olive oil gelato! The oil is bottled with single-use caps, as required by the most recent legislation, making the product suitable for restaurants. The harvest is in October. Each bottle is marked with the Consorzio DOP Seggiano stamp which allows for the product to be traced back to the orchard, producer and mill of provenance. This guarantees the safety and transparency of each step of the process for every single bottle. To satisfy the requests of a growing organic market, we also produce a certified organic DOP Seggiano oil.

FATTORIE PARRI

Our olive oil is produced from hand picked olives paying particular attention to harvest at the optimum time, as only in this way Olive Oils of low acidity, intense perfume, fruity and slighly “spicy” can be obtained. The olives are always pressed immediately after harvesting in our own olive mill as freshness is the main ingredient for quality. Aroma of fresh olive, hints of almond and artichoke, slightly spicy with a hint of pleasant bitter. It has received many prizes and quality acknowledgement

GRAMINETA

extravirgin olive oil organic and IGP Toscano, in bottles of 750ml, 500ml, 250ml and tank 3/5 Lt. Is possible in version 250 ml with truffle (summer black truffle) and 250 ml with garlic.

PASTIFICIO FIORENTINO

Organic gluten free pasta with excellent masticability. Produced with steam-cooked raw materials, bronze drawing and slow drying. Recyclable packaging. Pasta shapes available: mezze penne, fusilli, risoni, calamarata e paccheri Pasta biologica gluten free dall'ottima masticabilità. Prodotta con materie prime cotte al vapore, trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: : mezze penne, fusilli, risoni, calamarata e paccheri.

PASTIFICIO FIORENTINO

Organic gluten free pasta with excellent masticability and a delicate flavor. Produced with steam-cooked raw materials, bronze drawing and slow drying. Recyclable packaging. Pasta shapes available: animaletti, mezze penne, fusilli, risoni, calamarata e paccheri Pasta biologica gluten free dall'ottima masticabilità e dal sapore delicato. Prodotta con materie prime cotte al vapore, trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: animaletti, mezze penne, fusilli, risoni, calamarata e paccheri.

PASTIFICIO FIORENTINO

Organic gluten free pasta with excellent masticability and a delicate flavor. Produced with steam-cooked raw materials, bronze drawing and slow drying. Recyclable packaging. Pasta shapes available: mezze penne, fusilli, risoni, calamarata e paccheri. Cannellini beans are part of the Tuscan culinary tradition. Pasta biologica gluten free dall'ottima masticabilità e dal sapore delicato. Prodotta con materie prime cotte al vapore, trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: mezze penne, fusilli, risoni, calamarata e paccheri. I fagioli cannellini sono parte della tradizione culinaria toscana.

PASTIFICIO FIORENTINO

Organic gluten free pasta with excellent masticability. Produced with steam-cooked raw materials, bronze drawing and slow drying. Recyclable packaging. Pasta shapes available: mezze penne, fusilli, risoni, calamarata e paccheri Pasta biologica gluten free dall'ottima masticabilità. Prodotta con materie prime cotte al vapore, trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: mezze penne, fusilli, risoni, calamarata e paccheri.

PASTIFICIO FIORENTINO

All the pleasure of traditional pasta with the benefits of organic whole wheat Senatore Cappelli and millet. Senatore Cappelli is an ancient durum wheat with high digestibility and an aromatic taste. Millet is also called the cereal of beauty. Bronze drawn and slow-drying pasta. Recyclable packaging. Pasta shapes available: mezze penne, penne, fusilli, mezzi rigatoni e rigatoni. Tutto il piacere della pasta tradizionale con anche i benefici del grano duro biologico integrale Senatore Cappelli e del miglio. La varietà Senatore Cappelli è un grano duro antico dall’elevata digeribilità e con un gusto aromatico. Il miglio viene anche chiamato il cereale della bellezza. Pasta trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: mezze penne, penne, fusilli, mezzi rigatoni e rigatoni.

PASTIFICIO FIORENTINO

Organic semolina and wholemeal semolina pasta of Senatore Cappelli variety with Etruscan fava bean and millet / Pasta biologica di semola e semola integrale di Senatore Cappelli con fave Etrusche e miglio All the pleasure of traditional pasta with the benefits of organic whole wheat Senatore Cappelli and Etruscan fava beans and millet. Senatore Cappelli is an ancient durum wheat with high digestibility and an aromatic taste. Millet is also called the cereal of beauty. Etruscan fava beans make it a high content of plant-based proteins food. Bronze drawn and slow-drying pasta. Recyclable packaging. Pasta shapes available: mezze penne, penne, fusilli e rigatoni. Tutto il piacere della pasta tradizionale con anche i benefici del grano duro biologico integrale Senatore Cappelli, delle fave Etrusche e del miglio. La varietà Senatore Cappelli è un grano duro antico dall’elevata digeribilità e con un gusto aromatico. Il miglio viene anche chiamato il cereale della bellezza. Le fave Etrusche lo rendono un alimento ad alto contenuto di proteine vegetali. Pasta trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: mezze penne, penne, fusilli e rigatoni.

PASTIFICIO FIORENTINO

Organic semi-wholemeal semolina emmer pasta with Etruscan fava bean and millet / Pasta biologica di semolato di Farro Dicocco con fave Etrusche e miglio All the pleasure of pasta with benefits of ancient knowledge. Emmer wheat, Etruscan fava beans and millet are the staple foods of ancient Mediterranean civilizations. A pasta with high digestibility and with a high content of plant-based proteins. Bronze drawn and slow-drying pasta. Recyclable packaging. Pasta shapes available: mezze penne, penne, fusilli e rigatoni. Tutto il piacere della pasta con i benefici di un sapere antico. Farro Dicocco, fave Etrusche e miglio, sono gli alimenti base delle antiche civiltà mediterranee. Una pasta con un’alta digeribilità e con un alto contenuto di proteine vegetali. Pasta trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: mezze penne, penne, fusilli e rigatoni.

PASTIFICIO FIORENTINO

All the pleasure of traditional gluten free pasta with the benefits of organic Etruscan fava beans and millet. A pasta with excellent masticability, a delicate flavor and a high content of plant-based proteins. Millet is also called the cereal of beauty. White corn is an ancient variety with a delicate flavor. Bronze drawn and slow-drying pasta. Recyclable packaging. Pasta shapes available: penne, fusilli, maccheroni, calamarata e paccheri. Tutto il piacere della pasta senza glutine tradizionale con anche i benefici delle fave Etrusche e del miglio. Pasta dall'ottima masticabilità, dal sapore delicato e ad alto contenuto di proteine vegetali. Il miglio viene anche chiamato il cereale della bellezza. Il mais bianco è un’antica varietà dal sapore delicato. Pasta trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: penne, fusilli, maccheroni, calamarata e paccheri.

PASTIFICIO FIORENTINO

Organic gluten-free pasta in which the benefits of legumes and brown rice are added those of brown rice rich in antioxidant and anti-inflammatory substances and turmeric, a spice with marked healing properties. Bronze drawn and slow-drying pasta. Recyclable packaging. The type with red lentils has the following shapes available: penne, calamarata e paccheri, while for the type with Etruscan fava bean are fusilli, calamarata e paccheri. Pasta senza glutine biologica, dove ai benefici dei legumi e del riso integrale si sommano quelli del riso rosso integrale ricco di sostanze ad azione antiossidante e antinfiammatoria e della curcuma una spezia dalle spiccate proprietà curative. Pasta trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. La linea con le lenticchie rosse ha i seguenti formati disponibili: penne, calamarata e paccheri, mentre per quella con le fave Etrusche sono fusilli, calamarata e paccheri.

PASTIFICIO FIORENTINO

Organic gluten-free pasta in which the benefits of pulses and brown rice are added those of brown rice, the rarest, most nutritious and tasty of all rice, and also rich in antioxidants and spirulina algae, the food with the most complete nutritional profile of our planet. Bronze drawn and slow-drying pasta. Recyclable packaging. The type with chickpeas has the following shapes available: penne, risoni, calamarata e paccheri, while for the type with Etruscan fava bean are fusilli, risoni, calamarata e paccheri. Pasta senza glutine biologica, dove ai benefici dei legumi e del riso integrale si sommano quelli del riso nero integrale il più raro, nutriente e gustoso di tutti i risi, ed anch’esso ricco di antiossidanti e dell’alga spirulina, l’alimento con il profilo nutrizionale più completo del nostro pianeta. Pasta trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. La linea con i ceci ha i seguenti formati disponibili: penne, risoni, calamarata e paccheri, mentre per quella con le fave Etrusche sono fusilli, risoni, calamarata e paccheri.

PASTIFICIO FIORENTINO

Organic gluten free pasta with excellent masticability. Produced with steam-cooked raw materials, bronze drawing and slow drying. Recyclable packaging. Pasta shapes available: mezze penne, fusilli, risoni, calamarata e paccheri Pasta biologica gluten free dall'ottima masticabilità. Prodotta con materie prime cotte al vapore, trafilata al bronzo ed a lenta essiccazione. Confezione riciclabile. Formati disponibili: : mezze penne, fusilli, risoni, calamarata e paccheri.

FATTORIA DI VOLMIANO

Our 100% Italian extra virgin olive oil - organic

FATTORIA DI VOLMIANO

Production area: Entirely in the olive groves of the Volmiano Farm, between 300 and 600 meters above sea level: 80 specialized hectare on which 22,000 olive trees are cultivated adopting the organic farming protocols. First year of bottling: 2020 Variety of olives: Frantoio 70%, Moraiolo 10% Leccino 10% other Tuscans 10% Olive harvest: Manual harvest or with facilitators directly from the plants in the months of October and November. The yard is organized so as not to damage the plants and olives. Oil extraction: The oil is extracted within 4 hours of harvesting, as the company has a line, for exclusive use, of the latest generation, capable of producing oils with a high content of polyphenols. The cold extraction process, adapted to each specific batch of olives, can work at different speeds of the crusher, with vertical malaxers that can work in slight depression. The oils are filtered, to deprive them of the aqueous residue, with plant material filters. View: Emerald green with golden reflections. Ofact and taste: The Volmiano 2020 PGI aims to be our interpretation of the unique characteristics of the 2020 vintage. The property is spread over steeply sloping soils, from heroic olive growing, on rocky plateaus, down to fresh clayey valleys. We want the elegant scents, of lettuce and fresh olive, to tell of the balance of Spring 2020, of the humid breezes that carry the smells of wild herbs. The bitters of thistle and chicory well represent the great temperature range between night and day that we saw during the last summer and remind us of the "green" that we take care of with respect and attention. The spicy notes of marjoram, which close with a pleasant and clean spicy mouth, refresh our mouth and tell us about autumn 2020, which saw a perfect alternation between hot days and rains, only to become not too cold in the past collection. In Volmiano, the Gondi family decided to sacrifice the quantity that the 22,000 plants would allow them to do, in favor of a unique quality, which makes each oil produced here unique and inimitable. Food pairings: Volmiano's PGI is an ingredient of the highest quality, so it is possible to combine it in every recipe, being able to calibrate its quality according to the contribution we would like to have.

FATTORIA DI VOLMIANO

Production area: Entirely in the olive groves of the Fattoria di Volmiano, between 300 and 600 meters above sea level: 80 specialized hectares on which 22,000 olive trees are cultivated adopting the organic farming protocols. First year of bottling: 2020 Variety of olives: Frantoio 50%, Moraiolo 30% Leccino 10% other Tuscan cultivars 10% Olive harvest: Manual harvest or with facilitators directly from the plants in the months of October and November. The yard is organized so as not to damage the plants and olives. Oil extraction: The oil is extracted within 4 hours of harvesting, as the company has a line, for exclusive use, of the latest generation, capable of producing oils with a high content of polyphenols. The cold extraction process, adapted to each specific batch of olives, can work at different speeds of the crusher, with vertical malaxers that can work in slight depression. The oils are filtered, to deprive them of the aqueous residue, with plant material filters. View: Emerald green with golden reflections Smell and taste: The Laudemio di Volmiano wants to be our interpretation of the unique characteristics of the company territory. The property is spread over steeply sloping grounds, from heroic olive growing, on rocky plateaus, down to cool clayey valleys.We want the fresh and elegant aromas of rocket and almond to tell of the openings of the valleys, of the spring breezes they carry the smells of wild herbs. The artichoke bitters well represent the vigor and strength of nature, of the olive trees, which we seek, through respectful agronomic methods. The spices that close the tasting of the oil and that refresh our mouth are the children of the high concentration of vitamins in our oil. Because in Volmiano we have decided to sacrifice the quantity that our 22.00 plants would allow us to do, in favor of a unique quality, which makes our oil unique and inimitable Food pairings: The Laudemio di Volmiano 2020 is extraordinary and every gourmet combination will be enhanced. Being a very rich organoleptic palette, it is possible to use it in different phases and quantities, during preparation, to give each dish a special and unforgettable impression.

LA FABBRICA DEL PANFORTE

With the tipychal oval shape, this old and famous biscuit (or better pastrie) is made of almond paste, sugar and egg white. Covered with icing sugar, this pastrie stands out for its softness, frangrance and unique flavour.

LA FABBRICA DEL PANFORTE

Famous cake coming directly from the middle age is made of almonds, wheat flour, sugar, candied fruit and spices. This version (Margherita) has icing sugar on top and milder spices to please the Italian Queen Margherita in her visit in Siena in the 19th Century.

LA FABBRICA DEL PANFORTE

Famous cake coming directly from the middle age is made of almonds, wheat flour, sugar, candied fruit and spices. In this version spices are stronger: you'll appreciate a unique and pleasurable spicy aftertaste.

LA FABBRICA DEL PANFORTE

This biscuit comes from the Tuscan tradition and it is well known all over the world. Made of wheat flour, almonds, honey, eggs, butter and sugar is famous for its crispness and best appreciated along with Vinsanto.

SCOVAVENTI

È un olio extravergine biologico ottenuto da olive di varietà Frantoio, Cipressino e Leccino coltivate e selezionate da noi, raccolte e portate in poche ore al frantoio moderno a ciclo continuo che le lavora nell’arco della stessa giornata, così da mantenerne inalterati i valori organolettici e nutrizionali. Immediatamente l’olio viene filtrato e conservato in contenitori di acciaio inox, a temperatura controllata tra i 14 e i 20 gradi e in assenza di ossigeno. Verde lucente con riflessi dorati. Denso e avvolgente. Ha una potenza olfattiva impressionante: stupisce la sensazione di verde, di fresco, di erbaceo con netti sentori di erbette di campo e una nota delicata di sedano. Al palato esplode con sentori amaricanti di cardo e di foglia di carciofo. Al gusto, entra deciso e persistente con Un finale di piccantezza stupefacente che ricorda il pepe rosa e un interessante richiamo alla rucola, tipico del Leccino. Un olio deciso, adatto a grandi piatti, soprattutto per cacciagione e carne rossa. VARIETÀ DI OLIVE Frantoio, Cipressino e Leccino

SCOVAVENTI

È un olio extravergine biologico ottenuto da olive selezionate di coltivazione propria di varietà Leccino, Caninese e Ascolana Tenera, raccolte e portate in poche ore al frantoio moderno a ciclo continuo che le lavora nell’arco della stessa giornata. Immediatamente l’olio viene filtrato e conservato in contenitori di acciaio inox, a temperatura controllata tra i 14 e i 20 gradi e in assenza di ossigeno. È molto diverso dall’Ostro per le note olfattive che qui ricordano toni di mandorla e banana verde. Al bicchiere l'olio riluce di un verde smeraldo acceso. Si espande dapprima sulla lingua e poi in bocca ricordando toni amaricanti ma mai eccessivi di peperoncino dolce con un finale di spezia nel ricordo di paprika. L'olio è ben bilanciato e armonico e si abbinerà perfettamente con zuppe di pesce e vellutate di stagione, per esaltare dei pesci al forno e soprattutto renderà speciale una maionese fatta in casa. È ideale persino per il condimento del gelato. VARIETÀ DI OLIVE Leccino, Caninese e Ascolana Tenera

SCOVAVENTI

È un olio extravergine biologico ottenuto da olive selezionate di coltivazione propria di varietà Leccino, Olivastra e Raggiolo raccolte e portate in poche ore al frantoio moderno a ciclo continuo che le lavora nell’arco della stessa giornata. Immediatamente l’olio viene filtrato e conservato in contenitori di acciaio inox, a temperatura controllata tra i 14 e i 20 gradi e in assenza di ossigeno. Un olio che parla di Toscana, di terre aspre e dure da coltivare, dove il sole cocente dell’estate e le piogge scarsissime fanno crescere le olive molto lentamente e in condizioni estreme. Veste un color verde dorato, molto luminoso. Fin dall’apertura del tappo, quest’olio emana profumi suadenti e molto freschi di erba aromatica tra cui salvia, rosmarino e felce. Alla gustativa ritornano sensazioni decise con riconoscimenti di carciofo e melanzana. Sul finale, avvolgente sorpresa di pepe che lascia un intenso ricordo piccante al gusto. L’olio, ben bilanciato, si sposa perfettamente con la cucina ricca delle cotture grigliate, in forno, con arrosti e sughi saporiti. VARIETÀ DI OLIVE Leccino, Olivastra e Raggiolo

IL FORTETO

Pecorino Dop aged over six months, after 4 months the rind it is greased with olive oil , an old Tuscan tradition to preserve longer the cheese, that give a special the consistence and taste to this unique cheese.

IL FORTETO

Pecorino fresco-young (aged 20/30 days), a sweet but firm taste of fresh sheep milk collected daily on Tuscan hills

SCAPIGLIATI BISCOTTI DAL 1926

Gli originali biscotti Toscani, friabili e croccanti, alle mandorle. In scatola di cartone, 200g, 7 oz, conservazione 360 giorni. The original crumbly and crunchy Tuscan almond biscuits. In cardboard box, 200g, 7 oz, shelf life 360 days.

SCAPIGLIATI BISCOTTI DAL 1926

Gli originali biscotti Toscani, friabili e croccanti, alle mandorle. In busta da, 250g, 8,8 oz, conservazione 360 giorni. The original crumbly and crunchy Tuscan almond biscuits . Bag 250g., 8,8 oz, shelf life 360 days

SCAPIGLIATI BISCOTTI DAL 1926

Gli originali biscotti Toscani, friabili e croccanti, alle mandorle. In busta trasparente con cavallotto, 150g, 5,3 oz, conservazione 360 giorni. The original crumbly and crunchy Tuscan almond biscuits. In bag, 150g, 5,3 oz, shelf life 360 days.

SCAPIGLIATI BISCOTTI DAL 1926

Gli originali biscotti Toscani friabili e croccanti alle mandorle, prodotti con i migliori ingredienti provenienti da agricoltura biologica certificata. In scatola di cartone, 150g, 5,3 oz, conservazione 360 giorni.

SCAPIGLIATI BISCOTTI DAL 1926

Gli originali biscotti Toscani friabili e croccanti alle mandorle e cioccolato, prodotti con i migliori ingredienti provenienti da agricoltura biologica certificata. In scatola di cartone, 150g, 5,3 oz, conservazione 360 giorni. The original crumbly and crunchy biscuits with Tuscan almonds and chocolate, produced with the best ingredients from certified organic farming. In cardboard box, 150g, 5.3 oz, shelf life 360 days.

OLEA PRILIS

Organic high quality Extra Virgin Olive oil.

CASEIFICIO SEGGIANO

Pecorino Romano DOP is a hard cheese, produced with sheep’s milk, derived exclusively from certificated farms in ​​the province of Grosseto. It has a thin crust, its colour vary from pale ivory to a strawish yellow. The cheese can sometimes be covered with a special protection for foods in a neutral colour or black. The texture is compact and may present a limited number of holes. The flavour for the table cheese, aged for about 5 months, is slightly spicy and aromatic. In the grated cheese, matured for 8 months, the flavour is stronger and spicy. The cheese wheels have a cylindric form and can weight about 30 kg. This cheese finds its best and perfect use for pasta recipes

CASEIFICIO SEGGIANO

From the acient Tuscan dairy tradition, produced with the milk collected only from selected farmers belonging to the Consorzio Pecorino Toscano PDO, this pecorino has a tender texture with a white , straw yellow colour. The aroma of fresh milk comes fully out, reminding to the beautiful Tuscan countryside where the flocks are free to graze.

CASEIFICIO SEGGIANO

This pecorino aged for at least 4 months presents itself with a semi-tender texture , the holes are small and evenly spread, with a straw yellow colour. The crust is light brown and gets darker with the aging time and the final treatment with grapeseed oil.

MEZZECRETE SOCIETÀ AGRICOLA

Olio Nece Terre di Siena DOP is an emerald green extra virgin olive oil with flashes of gold. The aromatic range is composed of herbaceous tones, Smith apple and kiwi; immediately afterwards there are suggestions of musk and fresh almond. The taste faithfully reflects the olfactory development, harmonious, clear and complex, with the spicy and bitter notes impeccably integrated with the fruity structure.

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 25% of Almonds, packed in carton tube 250gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 25% of Almonds, packed in hexagonal carton box 500 gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 25% of Almonds, packed in red tin 500 gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 20% of Almonds, packed in carton box 100gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 20% of Almonds, packed in carton box 250gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 20% of Almonds, packed in red rectangular gift box 250gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 25% of Almonds, packed in tin 250gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 20% of Almonds, packed in plastic bag 250 gr

BISCOTTIFICIO BELLI

Tuscan PGI Cantuccini with 20% of Almonds, packed in plastic bag 1000gr

SELEKTIA TARTUFI

Tuber Magnatum Pico or commonly called White Truffle has the ability to develop in a completely spontaneous way in the depth of calcareous soils located in aerated places with soft soggy rain-soaked ground. The white willow, the linden, the poplar, the beech, the oak are some of the species of trees with which it lives in symbiosis to draw its nourishment. The harvest period in Tuscany opens on September 10 and closes December 31.

SELEKTIA TARTUFI

Delicous and exclusive cream made with Tuscan Pecorino PDO cheese with Summer Truffle. A stubborn and intense cream that you can use for your Pasta dishes or as a dipping.

SELEKTIA TARTUFI

The Summer Truffle (Tuber aestivum Vitt.) is also defined “Scorzone” for its round and particularly thick coating that allows you to distinguish it from the Black Truffle (Tuber melanosporum vitt.).Compared to the renowned cousin, the Summer Truffle is considered less valuable and can be found at much lower market prices; however, its scent and taste can give great satisfaction to even the most demanding gourmands.In Tuscany, the harvest period is between the 1st of June and the 15th of November.

SELEKTIA TARTUFI

Rich Champignon mushrooms sauce and 5% of Summer Black Truffle, light or dark. good to use a sauce for pasta, rice, or fresh potato gnocchi; or as a stuffing for grilled chicken or turkey; or as a topping for eggs. perfect as a crostino topping for appetizers.

SELEKTIA TARTUFI

Summer Black Truffle (Tuber Aestivum Vitt.) thinly slices in sunfloweroil with a delicate aroma, and a ligth flavour enriched with the typical Tuscan spicy notes. Good as a sauce for pasta or a dressing for red and white meat.

SELEKTIA TARTUFI

Condiment with the typical bitter and spicy White Truffle flavours. Excellent to season not only main dishes, but also frittata, meat, fish and pizza. Also available with Olive Oil or Sunflower Oil.

MOLIN DI PEPE

Chestnuts

MOLIN DI PEPE

This traditional package is made with chestnuts candied in sugar syrup and then glazed. The obtaining of candying takes place with a slow process of about a week. Only the true natural vanilla from Madagascar is used in candying. Molin di Pepe cultivates a particular variety of chestnuts, the Marrone del Mugello PGI. This particular chestnut has been selected for over a thousand years in the Mugello area, in the mountains north of Florence, much appreciated for its perfect sweetness and notes of almond-walnut-vanilla.

MOLIN DI PEPE

Marrone del Mugello PGI Chestnut Flour, produced with the traditional method, 45 days slow drying in the seccatoio building with a small chestnut wood fire and stone milling.

BUSTI FORMAGGI

Pecorino DOP also has a tender form and benefits from a longer maturation time and again is produced with milks that conform to the Consortium of Tuscany Pecorino producers criteria. The compact form has an opaque white colour, slightly chalky and is most invitingly tasty. During the maturation process, the cheese receives a series of treatments with olive oil which colours the crust a mottled brown.

BUSTI FORMAGGI

Pecorino DOP is produced with milks that conform to the Consortium of Tuscany Pecorino producers criteria The special processing, combined with the maturing in our cave, give this cheese a unique structure and complex aromas that bring to the roots of traction Tuscan cheese..This is' recognized by branding imprinted around the wheel. The crust is natural without any treatment and preservative.

BUSTI FORMAGGI

Pecorino DOP also has a tender form and benefits from a longer maturation time and again is produced with milks that conform to the Consortium of Tuscany Pecorino producers criteria. The compact form has an opaque white colour, slightly chalky and is most invitingly tasty. The rind is red

BUSTI FORMAGGI

Grated Pecorino Toscano PDO Aged. The right balance of flavor, typical of Aged Tuscan Pecorino PDO, freshly grated, is kept unchanged thanks to the MAP packaging. The special freshness-saving closure of the bag preserves for a longer time the organoleptic properties of the product, such as aroma and flavor.

BUSTI FORMAGGI

Pecorino Toscano PDO sliced available in 100g trays. Eco-pack, italian milk, QR code with suggestions of easy-to-do recipes !

PODERE SAN BARTOLOMEO

L’olio extravergine IGP Toscano Biologico del Podere San Bartolomeo presenta una buona intensità di fruttato, in cui si riconoscono subito l’oliva fresca e i sentori erbacei. I profumi immediatamente percepiti sono quelli del carciofo e del cardo, in piena linea con le caratteristiche dell’olio toscano. Il corpo di questo olio extravergine è ricco e avvolgente, all’assaggio l’amaro esalta i sentori verdi del cardo e del carciofo, arrivando a sprigionare anche un flavour di mandorla verde. Il finale chiude con un piccante persistente che ricorda il pepe bianco e attenua l’astringenza del carciofo. Formato: 0,5 lt The organic Tuscan IGP extra virgin olive oil from Podere San Bartolomeo has a good fruity intensity, in which the fresh olive and the herbaceous hints. The scents immediately perceived are those of artichoke and thistle, in full line with the characteristics of Tuscan oil. The body of this extra virgin olive oil is rich and enveloping. The bitter taste enhances the green hints of the thistle and the artichoke, even releasing an almond flavor green, the finish closes with a persistent spicy reminiscent of white pepper and reduces the astringency of the artichoke. Size: 0,5 lt

PODERE SAN BARTOLOMEO

La Farina biologica di grano duro antico Senatore Cappelli è ricavata dalla macinatura a pietra del grano coltivato nella nostra azienda agricola. Ha un gusto aromatico e persistente, come quello del pane cotto a legna. E' particolarmente adatta per preparare pasta fatta in casa molto digeribile e sempre al dente. Si può usare anche per impastare pizze e focacce, ma solo se si ha tempo di farla lievitare con lentezza. Più digeribile delle farine raffinate e con un minor contenuto di glutine. Disponibile in 3 formati da 1 Kg, 5 Kg e 25 Kg Organic Senatore Cappelli ancient durum wheat flour, grown on our farm and stone ground. It has an aromatic and persistent taste, like that of wood-fired bread. It is particularly suitable for preparing a very digestible home-made pasta that is always al dente. It can also be used to knead pizzas and focaccias, but only if you have time to let it rise slowly. Available in 3 sizes: 1 Kg, 5 Kg and 25 Kg

PODERE SAN BARTOLOMEO

Farina di grano antico tenero di Tipo 2 varietà Verna, biologico, coltivato nella nostra azienda e macinato a pietra. La farina, molto rustica, è ideale per la produzione di pane a lievitazione naturale e a lunga conservazione e per la preparazione di biscotti e prodotti da forno lievitati. Disponibile in 3 formati: 1 Kg, 5 Kg e 25 Kg Type 2, organic soft wheat flour Verna variety, grown in our company and stone ground. The flour, very rustic, is ideal for the production of naturally leavened and long-life bread and for the preparation of leavened biscuits and baked goods. Available in 3 sizes: 1 Kg, 5 Kg and 25 Kg

PODERE SAN BARTOLOMEO

La nostra linea di Pasta Artigianale Biologica di Grani Antichi è prodotta interamente in Toscana, con la migliore semola di grano duro biologico varietà Timilia e varietà Senatore Cappelli, coltivato nelle nostre terre secondo l’antica memoria contadina, senza pesticidi o fertilizzanti chimici, e macinato a pietra per salvaguardare le proprietà nutrizionali del prodotto. Il processo produttivo, che unisce tradizione e tecnologie innovative, con trafilatura al bronzo e lentissima essiccazione, conferisce alla pasta la giusta ruvidità, un'eccellente tenuta in cottura e caratteristiche organolettiche superiori. La Pasta artigianale realizzata con la nostra semola biologica di grano antico varietà Timilia, macinato a pietra, ha il sapore delicato simile a quello del farro, viene prodotta in 3 formati diversi: Fusilli, Maccheroni e Caserecce. La Pasta artigianale realizzata con la nostra semola biologica di grano antico varietà Senatore Cappelli viene prodotta in 7 formati diversi: Fusilli, Spaghetti, Pici Toscani, Ricciarelle, Penne, Pacchero e Linguine. Formato: 500 gr (a eccezion e delle Ricciarelle, formato 250 gr). Our line of Organic Handmade Pasta is produced entirely in Tuscany, with the best organic durum wheat semolina of Ancient Grains (Timilia variety and Senatore Cappelli variety), grown in our farm according to the ancient peasant memory, without pesticides or chemical fertilizers, and ground stone to safeguard the nutritional properties of the product. The production process, which combines tradition and innovative technologies, with bronze drawing and very slow drying, gives the pasta the right roughness, excellent cooking resistance and superior organoleptic characteristics. We offer 3 formats, prepared with stone-milled Timilia variety of ancient wheat semolina: Fusilli, Maccheroni e Caserecce; And 7 different formats, prepared with Senatore Cappelli durum wheat semolina: Fusilli, Spaghetti, Pici Toscani, Ricciarelle, Penne, Pacchero e Linguine. Size: 500 gr (only Ricciarelle 250 gr).

DOLCEZZE SAVINI

Il Pane Toscano DOP ha la filiera controllata dal chicco di grano al pane appena uscito dal forno. E’ ottenuto mediante l’antico sistema di lavorazione da secoli in uso in Toscana che prevede l’esclusivo impiego del lievito madre, dell’acqua e della farina di grano tenero tipo “0”. La farina utilizzata contiene il germe di grano ed è prodotta da varietà di grano coltivate in Toscana. Il controllo della filiera è garantito dal bollino raffigurante la Toscana. Il nostro Pane Toscano DOP è cotto nel vero forno a legna riscaldato con le fascine.

DOLCEZZE SAVINI

Il pane biologico Savini è prodotto partendo da farina biologica, ottenuta direttamente dalla macinazione del grano tenero secondo il metodo di coltivazione biologico e con lievito madre , cotto in forno a vapore per essere consegnato caldo, fragrante e profumato.

FIORE 1827

It was the year 1879 when, on the occasion of the Palio dell’Assunta Queen Margherita of Savoy made a visit to the city of Siena. To celebrate the event, and honour her, dedicated to her was the product that in that specific period of time represented power and wealth: Panforte

FIORE 1827

FROM THE BEGINNING, SIENESE PAR EXCELLENCE. In the fifteenth century the Florentine priest Arlotto Mainardi, better known as Piovano Arlotto, listing the “qualities” of some Italian cities wrote: “in Milan they know how to do haberdashery and armoury, and in Florence good drapes, in Bologna sausages, and in Siena marzipan and berricuccoli”. Marzipan immediately became a typical product of Siena.

FIORE 1827

CANTUCCINI, TUSCAN EXCELLENCE FROM THE LATE 1500S, THEY WERE PRESENT ON THE TABLE OF THE MEDICI COURT Their roots are traced back to the sixteenth century and the name seems to derive from the Italian word for “song”, or from “cantellus”, Latin for “piece or slice of bread”, a salted biscuit that the Roman soldiers had already consumed during their military campaigns

IL BOTTACCIO

Un olio extravergine verde con riflessi doratri, fruttato medio, con note di vegetali Amaro importante con sentore di carciofo e mandorla, equlibrata nota piccante Per le sue caratteristiche, Toscano I.G.P. Biologico è ideale per condire piatti decisi come carni arrosto ed alla brace, formaggi stagionati e cacciucco.

IL BOTTACCIO

Crema di olive nere Leccino Biologica in Olio extravergine di oliva, ideale per antipasti e crostini, per condire piatti di pasta o come ingrediente in prodotti da forno

IL BOTTACCIO

Olive nere Leccino denocciolate Biologiche condite in olio extravergine di oliva, ideali per insalate e antipasti a base di formaggi stagionati e salumi. Perfette per insaporire piatti mediterranei o insieme a patate, peperoni, melanzane e pomodori

FRATELLI LUNARDI

Cantucci Toscani PGI with almonds, the homemade biscuits that have been prepared for ages in Tuscany. Over the years, we improved the recipe striving towards the perfect, slightly crumbly Cantuccio to enjoy throughout the day. The PGI certification confirms it is produced in full respect of the traditional recipe of the Classic Cantuccio Toscano. We add a little bit of genuine butter to obtain a crumblier, tastier and more delicious result. Therefore, Vin Santo Toscano is not essential, no more, however, the pairing is still a wonderful idea!

FRATELLI LUNARDI

Cantucci Toscani PGI with almonds, the homemade biscuits that have been prepared for ages in Tuscany. Over the years, we improved the recipe striving towards the perfect, slightly crumbly Cantuccio to enjoy throughout the day. The PGI certification confirms it is produced in full respect of the traditional recipe of the Classic Cantuccio Toscano. We add a little bit of genuine butter to obtain a crumblier, tastier and more delicious result. Therefore, Vin Santo Toscano is not essential, no more, however, the pairing is still a wonderful idea!

FRATELLI LUNARDI

Cantucci Toscani PGI with almonds, the homemade biscuits that have been prepared for ages in Tuscany. Over the years, we improved the recipe striving towards the perfect, slightly crumbly Cantuccio to enjoy throughout the day. The PGI certification confirms it is produced in full respect of the traditional recipe of the Classic Cantuccio Toscano. We add a little bit of genuine butter to obtain a crumblier, tastier and more delicious result. Therefore, Vin Santo Toscano is not essential, no more, however, the pairing is still a wonderful idea!

FRATELLI LUNARDI

Cantucci Toscani PGI with almonds, the homemade biscuits that have been prepared for ages in Tuscany. Over the years, we improved the recipe striving towards the perfect, slightly crumbly Cantuccio to enjoy throughout the day. The PGI certification confirms it is produced in full respect of the traditional recipe of the Classic Cantuccio Toscano. We add a little bit of genuine butter to obtain a crumblier, tastier and more delicious result. Therefore, Vin Santo Toscano is not essential, no more, however, the pairing is still a wonderful idea!

FRATELLI LUNARDI

Cantucci Toscani PGI with almonds, the homemade biscuits that have been prepared for ages in Tuscany. Over the years, we improved the recipe striving towards the perfect, slightly crumbly Cantuccio to enjoy throughout the day. The PGI certification confirms it is produced in full respect of the traditional recipe of the Classic Cantuccio Toscano. We add a little bit of genuine butter to obtain a crumblier, tastier and more delicious result. Therefore, Vin Santo Toscano is not essential, no more, however, the pairing is still a wonderful idea!

FRANTOIO DEL GREVEPESA

Extra virgin olive oil produced following the DOP production specification Chianti Classico protected designation of origin which guarantees its origin from the Chianti Classico area in Tuscany south of Florence, Italy. It is an extra virgin olive oil that opens to the nose with strong herbaceous notes that bring to mind the smell of fresh vegetables; to the taste it is balanced, elegant and harmonious and confirms the fresh notes of artichoke with a pleasant and enveloping bitter and a pronounced note spicy in closing

FRANTOIO DEL GREVEPESA

The 100% Italian Organic Extra Virgin Olive Oil, comes from the hills of the Florentine and Sienese Chianti, is perfect for those who want a organic product because it is produced exclusively with olives from organic farming. It presents itself to the nose with hints of fresh cut grass, to the taste it results medium fruity us hints of artichoke, for an bitter almond it's a spicy, light and harmonious.

FRANTOIO DEL GREVEPESA

Extra virgin olive oil produced following the production disciplinary Tuscan Protected Geographical Indication which guarantees its origin from the Tuscany region in Italy. This extra virgin olive oil delicious is an oil from intense and lively fruity character from hints of fresh olive harvest at the right degree of ripeness. It is not denied in the mouth where the delicate bitterness perceived in the center of the palate precedes a harmonious and persistent spicy.

STEFANIA CALUGI

la vellutata bio è un prodotto pronto all' uso ed è un piatto completo ,da poter servire come prima portata. Provatelo come salsa per accompagnare una portata di carne di maiale o bianca. the organic velvety is a ready-to-use product and is a complete dish, to be served as a first course. Try it as a sauce to accompany a pork or white course.

STEFANIA CALUGI

ottimo accompagnamento per formaggi di ogni tipo , gelati, frolle dolci e salate. excellent accompaniment for all types of cheese, ice cream, sweet and savory shortbread.

STEFANIA CALUGI

ideale soprattutto per primi piatti,ottimo sciolto su carne,provatelo per realizzare gustosi sformati vegetali , vi stupirà nelle preparazioni di dolci,dove volete dare una nota gradevole di tartufo. ideal especially for first courses, excellent melted on meat, try it to make tasty vegetable pies, it will amaze you in the preparation of desserts, where you want to give a pleasant note of truffle.

STEFANIA CALUGI

pronta all' uso e ottimo per accompagnare qualsiasi tipo di piatto come pasta,carne e purè. Provatelo sui crostini, panini ehamburger. ready to use and excellent to accompany any type of dish such as pasta, mashed meat. Try it on croutons and sandwiches, burgers.

STEFANIA CALUGI

è una salsa pronta all' uso,sarà da protagonista ad ogni vostro piatto. Si abbina con ogni tipo di pietanza. Provatela anche su hamburger e come farcitura per panini gourmet e tramezzini. it is a ready-to-use sauce, it will be the star of every dish. It goes well with any type of dish. Try it also on hamburgers and as a filling for gourmet sandwiches and sandwiches.

STEFANIA CALUGI

Il tartufo estivo al naturale tagliato a lamelle sottili renderà ogni tipo di pietanza, pasta,fondute,carne o anche pesce dei fantastici piatti. Per un gusto deciso di tartufo, accompagnatelo da una base di olio al tartufo oppure una crema o burro. The natural summer truffle cut into thin strips will make any type of dish: pasta, fondues, meat or even fish of fantastic dishes. For a strong taste of truffle, accompany it with a base of truffle oil or a cream or butter.

STEFANIA CALUGI

insaporitore con nota di tartufo bianco. Idoneo per qualsiasi preparazione. flavoring with a white truffle note. Suitable for any preparation 60ml 100ml

DEL COLLE

DEL COLLE IS THE FIRST COOPERATIVE FOR THE PROTECTION OF GARFAGNANA SPELT IGP FROM 1996. THIS SPELT IS GROWN IN THE HIGH GARFAGNANA -800MT-. THE VARIETY IS TRITICUM DICOCCUM (EMMER ), ITS GRAINS ARE LARGE , DURING THE COOKING THEY REMAIN WELL SEPARATED.

DEL COLLE

It is “Triticum dicoccum” variety cultivated according organic methods in Tuscany , one of the best land for the growth of this product. This cereal is rediscovered and appreciated thanks to its historical origins ( already in use at the time of the Roman Empire ) and thanks to the interest toward healthy nutrition. The sawing is done in autumn and it is harvested during the summer (july ). The grains are clear and tender thanks to the processes ok husking and pearling. How to cook: The time of cooking is about 20/25’ , it is easily digestible. It is the smartest variety thank to its organoleptic characteristics and its intense but delicate flavor. Ideal for warm soups , for salads , it can be cooked as rice or as first dish in place of pasta.

DEL COLLE

Cultivated in Tuscany by the organic supply chain of Del Colle. Del Colle select only varieties grown in special conditions and drained soils and this make possible a variety of barley with larger, whiter, more porous grains; a perfect yield cooking and a pleasant taste.It is low calorie, high digesyible cereal. How to cook: it can be used in a lot of recipes : soups, fresh salads , for second dishes and for the making of cakes too. It can be cooked with vegetables like rice

DEL COLLE

Tuscan chickpeas from tuscan agricolture. They are cultivated in a special soil , giving the product an intense but delicate flavor and a creamy texture. The sawing is done during the spring and it is harvested during the summer , from June to September. How to cook : ideal for dish plates , salads , soups. They can be consumed like creams added to fish plates. Excellent to accompany meat plate. They can be simply boiled and eaten with EVO and roasted bread to taste them best.

DEL COLLE

Borlotti beans play an important role in the field of Italian gastronomic tradition, especially in the north of Italy. This variety is valuable thank to its organoleptic characteristics given by the special, drained soil. How to cook : borlotti beans are traditional ingredients to cook soups, soups with cereals (excellent with spelt)and vegetables and perfect to cook “pasta and beans”. Indicated with salads, with side dishes and with plates made of meat, excellent for creams.

DEL COLLE

The Cannellini beans are cultivated in the north west region of Italy where a capillary net of irrigation systems makes the soil fresh, drained and fertile. Thanks to this, the peel is soft and tender, the flavor is delicate and it is easily digestible. How to cook : ideal for traditional recipes with tomato souce, garlic and sage. Ideal four soups with cereals or vegetables . Ideal for creams , ideal with pasta or spelt and excellent simply boiled with EVO.

DEL COLLE

Tender peel , green/brown color , intense taste , great estate of cooking. The Italian lentils are a very valuable variety. Excellent for soups and creams.

DEL COLLE

ORGANIC FARMER SOUP A MIX OF TASTE AND TEXTURE: FROM THE CREAMY BEANS TO THE CRUNCHY CEREALS THROUGH THE SWEAT PEAS , A RARE TASTE OF ANCIENT FLAVOURS

DEL COLLE

It is “Triticum dicoccum” variety cultivated according organic methods in Tuscany , one of the best land for the growth of this product. This cereal is rediscovered and appreciated thanks to its historical origins ( already in use at the time of the Roman Empire ) and thanks to the interest toward healthy nutrition. The sawing is done in autumn and it is harvested during the summer ( july ). The fact of being whole makes the product high in fiber and in starches. How to cook : it is the smartest variety thank to its organoleptic characteristics and its intense but delicate flavor. Ideal for warm soups , for salads , it can be cooked as rice or as first dish in place of pasta , especially for people aware of healthy eating , choosing minimally refined cereals.

MASINI BISCOTTI

Traditional Cantuccini with almonds from Tuscany, in a stunning cardboard box.

MASINI BISCOTTI

Traditional Cantuccini with almonds, from Tuscany

TERRE DELL'ETRURIA

A Low-acidity, pleasantly spicy and bitter extravirgin olive oil. Artichoke and tomato tasting notes. This is our Toscano. An authentic product with full and well-balanced body, fruity flavour and great nutritional values. Available capacities: 100, 250, 500 750 ml and 3/5 litres.

A.M.A. APICOLTORI MIELI APUANI

PRODUCTION: from the blooming of Robinia pseudoacacia L., picked in the second half of May in Tuscany and Liguria. CHARACTERISTICS: liquid, can become muddy, but never cristalizes entirely. It is very clear, goes from being colorless to pale yellow. It has a delicate fragrance, slightly fruity with flowery notes. With a very sweet flavour, very light acidity and without bitterness. It has a very delicate aroma, typically vanilla-flavoured, not persistent and withour aftertaste. MATCHES WITH: it can be easily liquified and it is perfect to sweeten drinks, without altering their taste. It can be used to prepare sweets, cakes, and fruit salads. It matches perfectly with fresh cheeses, but also with blue-veined and slightly aged cheeses.

A.M.A. APICOLTORI MIELI APUANI

PRODUCTION: from the blooming of Castanea sativa M., picked from the seconf half of June to the first half of July in Tuscany and Liguria. CHARACTERISTICS: liquid, it can present in time a partial cristalization, in presence of brumble nectar. Its color is dark amber, often with reddish shades. It has a strong fragrance, aromatic, stinging. Its flavour is not excessively sweet, with an aftertaste which is almost always bitter. It has an intense aroma, tannic, very persistent. MATCHES WITH: it matches ver well with fresh cheeses like ricotta but is just perfect with aged cheeses like Parmigiano Reggiano. For cooking, it is perfect with strong flavours, and it is ideal to refine meat dishes.

A.M.A. APICOLTORI MIELI APUANI

PRODUCTION: from the blooming of Erica Arborea L., it anticipates all other productions and is picked already from the month of March in areas with a tempered climate typical of the coast. CHARACTERISTICS: rich in substances that do not dissolve, it presents as muddy already when extracted from the honeycomb. It cristalizes fast by forming very thin cristals, that melt easily. It has an orange-brown color, with Sienna shades. The fragrance is fresh with notes of caramel and saffron, with a persistent taste characterized by prevailing mou candy and liquorice aromas. MATCHES WITH: it is ideal for alcoholic fermentations, infusions, and spirits. For cooking it is perfect with spicy preparations on matched with aged and spicy cheeses.

A.M.A. APICOLTORI MIELI APUANI

PRODUCTION: from various bloomings, picked both in spring and summer mainly on the hills and mountains. CHARACTERISTICS: it goes from liquid to cristalized with the passing of time. Initially of amber color, with cristalization it can vary from dark white to golden, with orange shades, and it can reach a nugget color. It has an embracing aroma, and its fragrance goes from flowery notes to candied fruit. It has a sweet taste, fruity, with a varied aromatic scale. MATCHES WITH: this honey can be used in different preparations and can adapt to mutiple situations: it is perfect in hot drinks, or spread on bread, with butter, as well as matched with fresh and soft cheeses.

A.M.A. APICOLTORI MIELI APUANI

PRODUCTION: it is the only honey that does not derive from the nectar of flowers, but from the “melata”, the sugary secretion of insects like the metcalfa pruinosa or other Rincoti Omotteri that suck the lymph of the trees, absorbing the substances containing nitrogen. It is picked at the end of the summer in the woods. CHARACTERISTICS: it is viscous, cristalizes slowly or in presence of other nectars. It presents a dark color, it has a strong fragrance, sweet and fruity with a slightly spicy note and a slightly smokey flavor. Its taste is strong with notes of carob and rhubarb. MATCHES WITH: perfect at breakfast, with white yogurth and dry fruit. Excellent for the preparation of dressings and sauces. It is very rich in minerals, and it is the perfect honey for sportsmen and sportswomen.

PASTA VALENTINI

Filled fresh pasta - all products can be delivered frozen too

PASTA VALENTINI

Long fresh pasta

PASTA VALENTINI

Fresh filled pasta

PASTA VALENTINI

bronze-cut fresh pasta with Chianina Beef and Prosciutto Toscano DOP filling. Shelf-life 50 days. Product can be delivered fresh or frozen. Minimum quantities required.

PASTA VALENTINI

Fresh pasta is the perfect vehicle for new flavours and bold pairings that deliver sensational sensory experiences. Our bronze-cut pasta is combined in that case with a slightly sharp Tuscan Pecorino DOP and lightly caramelized pears. Shelf life 50 days for the fresh product. Frozen 12 months.

PASTIFICIO FABIANELLI

Pemium pasta, bronze die, durum wheat semolina, water, 100% Tuscanin ingredients, traceability through QR code Shelf life 3 years Packaging details (weight + type of pack) 500 g/inner cellophane, external paper, recyclable as paper.

PASTIFICIO FABIANELLI

Pemium pasta, organic durum whole wheat semolina, water, 100% Tuscanin ingredients, traceability through QR code Shelf life 3 years Packaging details (weight + type of pack) 500 g/inner cellophane, external paper, recyclable as paper.

PASTIFICIO FABIANELLI

Pemium pasta, bronze die, organic durum wheat semolina, water, 100% Tuscanin ingredients, traceability through QR code Shelf life 3 years Packaging details (weight + type of pack) 500 g/inner cellophane, external paper, recyclable as paper.

RENIERI SALUMI FATTI AD ARTE

PROSCIUTTO made whit "CINTA SENESE DOP" RENIERI is a masterpiece of Tuscan gastronomy. Choosing this product means contributing to the preservation of an antique processing system. This breed has been bred outdoors in Tuscany, in its natural environment, for over a thousand years. Now as then, RENIERI Cinta Senese pigs are left free to graze in the Tuscan hills, among olive trees, oak trees, holm oaks and Turkey oaks. A FAMILY SECRET We do our job with passion and have chosen to carry on a family tradition. We are handing down a secret, a recipe based on great care and attention... Ageing takes place slowly and naturally. Minimum 20 months. The result is a very special prosciutto, with a unique and unmistakable flavour and the fragrance of brushwood, hazelnuts and acorns. Prosciutto made whit "Cinta Senese DOP" RENIERI is sliced by hand, using a technique that perfectly preserves all the flavour of the product. Net weight 80 g or 160g

RENIERI SALUMI FATTI AD ARTE

CAPOCOLLO made whit “CINTA SENESE DOP” RENIERI is a masterpiece of Tuscan gastronomy. Choosing this product means contributing to the preservation of an antique processing system. This breed has been bred outdoors in Tuscany, in its natural environment, for over a thousand years. Now as then, RENIERI Cinta Senese pigs are left free to graze in the Tuscan hills, among olive trees, oak trees, holm oaks and Turkey oaks. A FAMILY SECRET We do our job with passion and have chosen to carry on a family tradition. We are handing down a secret, a recipe based on great care and attention... Ageing takes place slowly and naturally. Minimum 120 days. The result is a very special product, with a unique and unmistakable flavour and fragrance. Net weight 80 g

RENIERI SALUMI FATTI AD ARTE

LOIN made whit “CINTA SENESE DOP” RENIERI is a masterpiece of Tuscan gastronomy. Choosing this product means contributing to the preservation of an antique processing system. This breed has been bred outdoors in Tuscany, in its natural environment, for over a thousand years. Now as then, RENIERI Cinta Senese pigs are left free to graze in the Tuscan hills, among olive trees, oak trees, holm oaks and Turkey oaks. A FAMILY SECRET We do our job with passion and have chosen to carry on a family tradition. We are handing down a secret, a recipe based on great care and attention... Ageing takes place slowly and naturally. Minimum 120 days The result is a very special product, with a unique and unmistakable flavour and fragrance. Net weight 80 g

RENIERI SALUMI FATTI AD ARTE

PROSCIUTTO made whit "CINTA SENESE DOP" RENIERI is a masterpiece of Tuscan gastronomy. Choosing this product means contributing to the preservation of an antique processing system. This breed has been bred outdoors in Tuscany, in its natural environment, for over a thousand years. Now as then, RENIERI Cinta Senese pigs are left free to graze in the Tuscan hills, among olive trees, oak trees, holm oaks and Turkey oaks. ORIGIN OF THE RAW MATERIAL: TUSCAN (SIENA HILLS) REARING CONDITIONS: FREE in oak woods AGEING: minimum 20 months WEIGHT: 8 Kg INGREDIENTS: 100% NATURAL INGREDIENTS PORK "Cinta Senese DOP" THIGH, SALT, HERBS AND SPICES GLUTEN, LACTOSE AND SUGAR FREE QUANTITY OF SALT AFTER AGEING: 5% PRODUCTION AND AGEING LOCATION: Here on our company premises in the municipality of Poggibonsi, Siena AGEING CONDITIONS: - rooms with natural lime walls - large spaces to allow circulation of the air - rooms with windows to allow changing of the air - static cells - no forced ventilation

RENIERI SALUMI FATTI AD ARTE

The salami made with “Cinta Senese” PDO is a gastronomic jewel, made with 100% respect for the traditional production system, using only the finest ingredients, salt and local herbs and spices. Renieri’s cinta senese pigs live in complete freedom for at least one year, in their natural habitat. INGREDIENTS: Pork meat “Cinta Senese” PDO 96%, Salt, Spices, Potassium nitrate GLUTEN, LACTOSE AND SUGAR FREE AGEING: minimum 60 DAYS WEIGHT: 350 gr

RENIERI SALUMI FATTI AD ARTE

PROSCIUTTO made whit "CINTA SENESE DOP" RENIERI is a masterpiece of Tuscan gastronomy. Choosing this product means contributing to the preservation of an antique processing system. This breed has been bred outdoors in Tuscany, in its natural environment, for over a thousand years. Now as then, RENIERI Cinta Senese pigs are left free to graze in the Tuscan hills, among olive trees, oak trees, holm oaks and Turkey oaks. A FAMILY SECRET We do our job with passion and have chosen to carry on a family tradition. We are handing down a secret, a recipe based on great care and attention... Ageing takes place slowly and naturally. Minimum 20 months. The result is a very special prosciutto, with a unique and unmistakable flavour and the fragrance of brushwood, hazelnuts and acorns. Prosciutto made whit "Cinta Senese DOP" RENIERI is sliced by hand, using a technique that perfectly preserves all the flavour of the product. Net weight 80 g x 6 px

RENIERI SALUMI FATTI AD ARTE

GIFT BOX with 2 px of PROSCIUTTO made whit "CINTA SENESE DOP", 2 px of CAPOCOLLO made whit “CINTA SENESE DOP”, 2 px of LOIN made of “CINTA SENESE DOP” RENIERI

CASTEL RUGGERO PELLEGRINI

Idea, like Ruggente, is a high vitaminic olive oil, made just with olvie harvested in the farm. Idea is "the picture" of the year. Every year has his own story, his own unicity. Idea is a label that we change every year to describe the rain of the springs, the heat of the summer, and the pleasant soft winds of the fall. It's a smaller and selected bottling, dedicated to the romantic lovers of the good food, healthy for the body...and for the soul. Available in 500ml, 250ml and 100ml size.

CASTEL RUGGERO PELLEGRINI

Ruggente received ( May 2021) the award as best in class in JOOP, Japan olive oil Prize, in the category worlds PDO/PGI, and in July we received the gold medal from New York Olive Oil Competition . It's a high vitaminic olive oil (it has above 3 times more the minimum vitamin level demanded by EFSA for the health claim about olive oil, how it's written in the label) and an armonious taste of the variety of the fresh green grass of our field, during the spring. Ruggente is the organoleptic postcard of our magic territory. Available in 500ml, 250ml and 100ml size.

AQUILAIA ARTE CASEARIA

Formaggio prodotto con latte di pecora secondo il disciplinare del consorzio di tutela del Pecorino Toscano DOP. Il formaggio si presenta in forma cilindrica a facce piane con scalzo leggermente convesso. La pasta bianca tendente leggermente al paglierino, ha un odore lattico e al gusto si presenta fragrante e sapido. La struttura è tenera con eventuale tipica minuta occhiatura.

AQUILAIA ARTE CASEARIA

PECORINO TOSCANO DOP STAGIONATO Formaggio prodotto con latte di pecora secondo il disciplinare del consorzio di tutela del Pecorino Toscano DOP. Il formaggio si presenta in forma cilindrica a facce piane con scalzo leggermente convesso. La pasta di colore leggermente paglierino o paglierino intenso si presenta con struttura compatta e tenace al taglio, con eventuale minuta occhiatura non regolarmente distribuita. Il sapore è fragrante e intenso.

AQUILAIA ARTE CASEARIA

This was the cheese winner the Silver place this year at ICDA .( International Chees Diary Award) in the caregory of Hard Italian Cheese ( not parmesan) DESCRIPTION AND PROCESSING: Produced with pasteurized whole sheep's milk of exclusive origin from Maremma and Monte Amiata. Cheese matured at least 9 months divided between maturation in the cell with subsequent aging in the cave. It is produced in forms weighing about 14 kg. The paste is white in color tending to straw yellow as it matures. The flavor is intense and aromatic and recalls the scents of the countryside. It is a table cheese that is sweet and soluble in the mouth..

AQUILAIA ARTE CASEARIA

PECORINO TOSCANO DOP OTTENUTO DA LAVORAZIONE DI LATTE OVINO CRUDO

AQUILAIA ARTE CASEARIA

PECORINO TOSCANO DOP A LATTE CRUDO STAGIONATO 120 GIORNI

I SERGENTI

Obtained from the cold pressing of a blend of Moraiolo and Leccino Frantoio olives, within 4 hours of harvesting, harvested exclusively in October, it is an oil born from the 2015 campaign to be our reference oil, designed to reach the excellence in taste and olfactory perceptions. Quality at the highest levels, the result of passion and experience, have thus made it possible to obtain important national and international awards. Ottenuto dalla spremitura a freddo di una miscela di olive di frantoio moraiolo e leccino, entro le 4 ore dalla raccolta, raccolte esclusivamente nel mese di ottobre, è un olio nato dalla campagna 2015 per essere il nostro olio di riferimento, pensato per raggiungere l’eccellenza nel gusto e nelle percezioni olfattive. Qualità ai massimi livelli, frutto di passione ed esperienza, hanno permesso così di ottenere importanti riconoscimenti a livello nazionale ed internazionale

I SERGENTI

Obtained from the cold pressing of a blend of Moraiolo and Leccino Frantoio olives, within 12 hours of harvesting, harvested from the end of October to the beginning of November, an oil with a medium-intense fruitiness, with a strong and unexpected character. Ottenuto dalla spremitura a freddo di una miscela di olive di frantoio moraiolo e leccino, entro le 12 ore dalla raccolta, raccolte da fine ottobre a inizio novembre, un olio dal fruttato medio-intenso, con un carattere deciso e inaspettato.

COOPERATIVA AGRICOLA POMONTE

Pasta Granai di Toscana è prodotta solo con il miglior grano duro toscano opportunamente selezionato durante il conferimento. La trafilatura al bronzo oltre che rendere la pasta porosa e secca, perfetta per esaltare i sughi, permette di conservare appieno le proprietà nutrizionali del nostro grano duro, cresciuto nei nostri terreni sotto il sole toscano, in un clima asciutto e sano. La lavorazione artigianale del prodotto renda ancora più viva la tradizione e più intenso il sapore della Toscana.

COOPERATIVA AGRICOLA POMONTE

Pasta Granai di Toscana è prodotta solo con il miglior grano duro toscano opportunamente selezionato durante il conferimento. La trafilatura al bronzo oltre che rendere la pasta porosa e secca, perfetta per esaltare i sughi, permette di conservare appieno le proprietà nutrizionali del nostro grano duro, cresciuto nei nostri terreni sotto il sole toscano, in un clima asciutto e sano. La lavorazione artigianale del prodotto renda ancora più viva la tradizione e più intenso il sapore della Toscana.

COOPERATIVA AGRICOLA POMONTE

Pasta Granai di Toscana è prodotta solo con il miglior grano duro toscano opportunamente selezionato durante il conferimento. La trafilatura al bronzo oltre che rendere la pasta porosa e secca, perfetta per esaltare i sughi, permette di conservare appieno le proprietà nutrizionali del nostro grano duro, cresciuto nei nostri terreni sotto il sole toscano, in un clima asciutto e sano. La lavorazione artigianale del prodotto renda ancora più viva la tradizione e più intenso il sapore della Toscana.

COOPERATIVA AGRICOLA POMONTE

Pasta Granai di Toscana è prodotta solo con il miglior grano duro toscano opportunamente selezionato durante il conferimento. La trafilatura al bronzo oltre che rendere la pasta porosa e secca, perfetta per esaltare i sughi, permette di conservare appieno le proprietà nutrizionali del nostro grano duro, cresciuto nei nostri terreni sotto il sole toscano, in un clima asciutto e sano. La lavorazione artigianale del prodotto renda ancora più viva la tradizione e più intenso il sapore della Toscana.

COOPERATIVA AGRICOLA POMONTE

Pasta Granai di Toscana è prodotta solo con il miglior grano duro toscano opportunamente selezionato durante il conferimento. La trafilatura al bronzo oltre che rendere la pasta porosa e secca, perfetta per esaltare i sughi, permette di conservare appieno le proprietà nutrizionali del nostro grano duro, cresciuto nei nostri terreni sotto il sole toscano, in un clima asciutto e sano. La lavorazione artigianale del prodotto renda ancora più viva la tradizione e più intenso il sapore della Toscana.

FATTORIA LISCHETO

he “Pecorino delle Balze Volterrane DOP” has a long history in this area as we have proofs of its existence since ‘400 from Pantaleone from Confienza and later in the ’700 from the letters between the famous scholar and archaeologist Guarnacci Mario and his teacher Salvini. In these letters they indicate the strong appreciation for the “Volterran cheese” as it was called then. The milk intended for producing the “Pecorino delle Balze Volterrane DOP”, must be produced and processed strictly in a well determined geographical area, which includes Volterra, Pomarance, Montecatini Val di Cecina, Castelnuovo Val di Cecina and Monteverdi. The main characteristic of “Pecorino delle Balze Volterrane DOP”, comes primarily from the particular production method based on the use of rennet made from the flowers of the thistle plant, present in abundance in this area. This and the pastures morphology determine the main differences with other cheeses obtained with sheep milk, mainly from an organoleptic point of view. In particular, are perceptible peculiarities relating to the flavor, which is unexpectedly sweet for a pecorino cheese, and to the perfume, which is given by the thistle plant as well as from local herbs and flowers, whose essences, thanks to the low processing temperature, remain undissolved and characterize the finished product. The sheep are raised in semi-wilderness and spend most of their time feeding with fresh grass on the pasture, while supplementation is given by fodder and grain free from GMOs. This cheese is great for the preparation of tasty dishes and interesting pairings.

FATTORIA LISCHETO

The raw whole sheep's milk is heated to a very low temperature – about 32°C - to preserve all the qualities and give the right flavour to the cheese. The taste is also provided by the use of mesophilic enzymes that withstand low temperatures.The curd is cut to obtain the size of a grain of rice.Unlike the other pecorino cheeses, this one is not “stewed” but is dried at room temperature for about 6 hours. We manually salt it and leave it to rest for another 48 hours. Delightful, to be paired with white sparkling wines and soft beers.

FATTORIA LISCHETO

It’s considered a cold cheese given the low temperature of the raw milk cooking, 30 ° C. The cheese mass is cut in semi-large pellets, of the size of the wheat grains. Once the curd is kept stirring at a constant temperature for several minutes. This cheese is not subject to any stewing. It is left to dry at room temperature for about 5/6 hours, until the dough reaches its proper pH. Velathri was the ancient name of Volterra. This pecorino cheese is perfect in appetizers combined with raw vegetables carpaccio, a little warmed up with bread and perfectly accompanied by medium body red or white wines.

FATTORIA LISCHETO

Our Pecorino Maschio (male) is a real Champion! In fact, on 3rd September 2005, we proudly presented our "Maschio" in the contest for the Excellence of Organic Cheese, organized by Biocaseus in collaboration with ONAF (National Organization of Cheese Tasters), AIAB (Italian Association for Organic Agriculture) Piemonte, Slow Food and Cittàdel Bio. Maschiowas awarded with the Silver Medal. Toobtain this type of cheese, the milk is heated up to a temperature of about 40 ° C, than the lactic ferments and the rennetare added. The cheese mass is cut with the “spino” until obtaining lumps the size of a grain of rice. It is left to rest for a short period before transferring the curd in the cylindrical shape moulds. The derivative is then inserted into the machine called "cassone" for the “stewing”process which lasts about 4/5 hours at a constant temperature of about 35 ° C, where the cheese is revolved every hour. Once the stewing is over, the cheese is manuallysalted with fine salt. You can define this cheese "Pecorino Maschio" only with at least 8 months aging. It’s a very versatile and delicatePecorino, suitable for matching with important red wines or an excellent combination with sparkling wines. Delicious when enjoyed just with Tuscan bread, but interesting in combinations with fresh or processedfruits

FATTORIA LISCHETO

The signor G. pecorino” was created by chance! Today, it is a highly demanded cheese and truly appreciated by customers especially in the US market. It can be preparedwith raw milk, in this case the milk is heated up to reach a temperature as to allow the curd to act and transform milk into a cheese mass.“Mister G.’s” can also be obtained with pasteurized milk. A very fresh pecorino with a white and creamy dough. When cut, it tears soft and sweet drops of soft cheese. The“Signor G. Pecorino” is perfect to taste just on a slice of toast, accompanied by a full-bodied red wine or a good beer.

FATTORIA LISCHETO

Pecora Nera” is an aged pecorino cheese processed with cold dough. A very tasty cheese which evolves out of our“Velathri” pecorino, which, after 8 months aging, it becomes “La PecoraNera”. During its preparation and aging, it is constantly washed and spun by hand to check its quality. It passes its last months drying on boards of fir wood. It has an intense aroma, hints of underbrush and mushrooms. The taste is savoury, slightly spicy with increasing spiciness along with the ageing. Very long persistence, with a complex aftertaste of humus and chestnut. It is definitively a cheese of great impact, for the revival of the great traditional Tuscan dishes, like “Pici with mullet fish sauce alla Livornese” with the addition of "La pecora nera" flakes. It is also very good when served“au naturel” with homemade bread and a glass of a good red wine

SALUMIFICIO PIACENTI

The most famous description of a " Cinta Senese" pig dop was realized by Ambrogio Lorenzetti in his " The allegory og Good and Bad Government " (1338) in the Town Hall of Siena. Many other representation of white belted pigs appear in paintings and frescoes of the twelfth century in the countryside of Siena. Valuable products from the oldest native pork breed of Tuscany, bred in the wild and fed exclusively with natural forages, then they are seasoned and aged.

SALUMIFICIO PIACENTI

In the Middle Ages during the sovereign of the House of Medici in Tuscany, the first rules were defined for the production of the traditionalTuscan ham. The hams are only obtained from the first class pork legs approved by the official Consortium. Sea salt, garlic, Tellicherry pepper and wild juniper berries bring an intense taste and a slightly spicy flavour. All our hams are all manually trimmed to exclude any meat imperfection and then they are salted and spiced and they are placed in a cold room for the first, slow drying following by a second salting. After that the hams rest in aging rooms until they mature, from 12 to 16 months later. The crown of each leg is covered with a mix of fine black pepper and fragrant coriander powder, which donates the typical, traditional appearance.

SALUMIFICIO PIACENTI

Only the best fresh meat cuts with wild fennel seeds from the sunny hills surrounding the Platano River valley of South Italy. The story of Finocchiona started in the Middle Ages when, due to the high price and scarcity of black pepper, butchers introduced wild fennel seeds. Today is an IGP product ambassador of Tuscan gastronomic culture in the world. The production process is controlled by the authorized subject to be included in the IGP class and must respect all the aging and chemical parameters fixed.

SALUMIFICIO PIACENTI

An old style Tuscan salami with strong flavours and full taste, rich of unforgettable smells. A salami made with premium lean cuts, flavored with cubes of lard slightly salted to boost seasoning. Well aged to allow the development of aromas and flavors of the meat at a complete maturation. In the production process the lean part of the meat is minced and joined to the cubed pork belly with also black pepper and spices and the mix rests for a few hours in cold drying rooms to loose the excess of water. Then it is canned in natural casings and dried in warm rooms for a week before aging for some other weeks in cold dry rooms until a complete maturation is reached.

TOSCANITÀ

Tortellini drawn or laminated dough, selected flours, fresch chichen eggs

TOSCANITÀ

Ravioli filled sausage finocchiona IGP

TOSCANITÀ

Tortelli maremmani filled with ricotta and spinach (PAT)

TOSCANITÀ

Pici typical tuscan product, bronze drawn, with tuscan flour- without eggs

MULINO VAL D'ORCIA

A brand new Pasta Shape of our selection, from a bronze die, is great for the three main pasta characteristic: forkability > sauceability > toothsinkability

GERINI CARNI & SALUMI DAL 1882

Tagli di carne fresca di Cinta Senese DOP confezionata sottovuoto e salumi prodotti da Cinta Senese DOP

GERINI CARNI & SALUMI DAL 1882

E’ un must della salumeria toscana contemporanea pur affondando le sue origini nel Medioevo quando i norcini decisero di sostituire al pepe, raro e costoso, i semi di finocchio che abbondavano nelle campagne. La finocchiona, che ha acquisito il marchio IGP nel 2015, è oggi prodotta seguendo rigorosamente il disciplinare del Consorzio di tutela. Può essere lavorata solo in Toscana, contiene solo carni fresche nazionali superselezionate di suino pesante italiano, viene insaccata in budello naturale e appesa nella tipica rete di cotone rossa.

GERINI CARNI & SALUMI DAL 1882

Un classico della nostra tradizione, che produciamo con la stessa ricetta da oltre un secolo. E’ ottenuto macinando a grana media la spalla, la pancetta e la rifilatura dei prosciutti di suini di prima scelta. A questo impasto, oltre al sale e alle spezie, viene poi aggiunto l’ingrediente jolly: il lardello a cubetti, capace di rendere questo prodotto e la sua fetta assolutamente inconfondibili. Ed è dopo l’insacco in budello naturale e la legatura a spago che per questo prodotto si aprono le porte delle sale di stagionatura del nostro stabilimento di Pontassieve.

GERINI CARNI & SALUMI DAL 1882

Il sapore, i profumi e la qualità di questo prodotto sono una sintesi perfetta di “toscanità”: decisi, affascinanti e ricchi di tradizione. L’eredità di questa sapienza norcina è stata raccolta dal Consorzio, costitutito nel 1990 da un gruppo di produttori toscani – tra cui la nostra azienda – e che già nel 1996 ha ottenuto l’ambitissima DOP. Per poter essere Toscani DOP, i prosciutti devono osservare le rigorose prescrizioni del Disciplare tra cui la provenienza dei suini – che devono essere nati, allevati e macellati in Toscana o nelle regioni limitrofe -, la localizzazione della lavorazione e della stagionatura – che devono essere rigorosamente svolte in Toscana – e il divieto assoluto di utilizzo di additivi e conservanti.

GERINI CARNI & SALUMI DAL 1882

Si tratta di una salsiccia di suino aromatizzata al finocchio selvatico, tipica della Valdisieve. Prodotta in canne di circa 20 cm, ha un gusto inconfondibile, deciso e persistente anche dopo la cottura. Per promuovere e far conoscere questo prodotto di nicchia, negli ultimi anni – grazie anche ad un rinnovato interesse verso i prodotti autentici – si sono moltiplicati gli eventi in cui il bardiccio è stato protagonista. Un prodotto versatile, adatto sia alla sagra che ai grandi chef.

GERINI CARNI & SALUMI DAL 1882

La gota stagionata è un salume tipico della tradizione del centro Italia. La più nota è quella di Amatrice che ha contribuito a creare il mito della pasta all’Amatriciana e della Gricia. Come peraltro si evince dal nome, la base del salume è la guancia del suino che viene prima rifilata nella tipica forma a goccia, poi trattata con la “concia alla toscana” e infine stagionata. Un grande classico che offre sfumature regionali da non perdere.

GERINI CARNI & SALUMI DAL 1882

Il classico della tradizione fiorentina. E' un taglio di carne bovina alto almeno 3 dita da cuocere rigorosamente al sangue.

GERINI CARNI & SALUMI DAL 1882

La pancetta è un super classico della salumeria italiana, e ancora di più del centro Italia, qui presentata nella versione “arrotolata”. Si tratta della pancetta di suino senza cotenna, rifilata e arrotolata, massaggiata con la concia “alla toscana”, insaccata e appesa a stagionare nel nostro stabilimento di Pontassieve.

GERINI CARNI & SALUMI DAL 1882

Si tratta di uno dei tagli più magri del maiale: l’arista di suino che viene aromatizzata con la tradizionale “concia alla toscana” e stagionata senza cotenna. Trattandosi dell’intero lombo di maiale, ha una stagionatura decisamente più lunga rispetto al solo filetto. Il prodotto stagionato garantisce una fetta molto bella caratterizzata da un tono di colore compatto e uniforme e un sapore delicato ed elegante.

GERINI CARNI & SALUMI DAL 1882

Salume super toscano, insaccato in budello naturale, che deve il suo nome alla tipica caratteristica di sbriciolarsi durante il taglio. Anche per questo l’affettatura è un rito che si consuma rigorosamente a mano e la fetta deve avere sempre lo spessore di un certo riguardo. Prodotta secondo la tradizione toscana, con i profumi tipici dei salumi di questa terra, ha come aroma principe quello del finocchietto selvatico. Qui proposta nella versione spagata a mano, dai 4 ai 6 kg.

GERINI CARNI & SALUMI DAL 1882

Profumato e saporito, questo salamino – pur affondando le sue origini nella più autentica tradizione contadina – stupisce per la raffinatezza e la capacità di sorprendere anche i palati più eleganti. E’ ottenuto dalla macinatura a grana medio-fine di tagli nobili di carni di cinghiale e di maiale, ben equilibrati e aromatizzati con la tipica concia toscana. Le carni di cinghiale, come tipico della selvaggina, tendono ad essere molto magre e come tali a seccare molto velocemente. Per questo si aggiunge all’impasto la carne più pingue del maiale che consente di ottenere un prodotto molto equlibrato e gustoso. Insaccato in budello sintetico, viene stagionato nel nostro stabilimento di Pontassieve. Qui è proposto nella versione da 500 gr.

GERINI CARNI & SALUMI DAL 1882

Così come il salamino di cinghiale e suino, anche la salsiccia stagionata – che da questo si differenza principalmente per la dimensione e i tempi di stagionatura – pur affondando le sue origini nella più autentica tradizione contadina, stupisce per raffinatezza ed equilibrio. Ottenuta dalla macinatura a grana medio-fine di tagli nobili di carni di cinghiale e carni di maiale, ben equilibrati e aromatizzati con concia alla toscana. Infine la salsiccia viene insaccata in budellina di maiale e legata a spago. Il tutto, prodotto e stagionato nel nostro stabilimento di Pontassieve.

GERINI CARNI & SALUMI DAL 1882

E’ uno dei nostri prodotti di punta sia sul mercato locale che all’estero. La si può trovare esposta nelle più esclusive “Delicatessen” di Londra e nei più ricercati negozi di specialità italiane di gran parte d’Europa. La salsiccia Gerini non lascia niente al caso: seguiamo scrupolosamente la ricetta di famiglia, invariata da oltre duecento anni. Per la sua produzione utilizziamo solo carni suine di prima scelta, che vengono macinate finemente e a cui si aggiungono sale, pepe, e spezie. Ultimo step l’insacco in budellina naturale. Ne produciamo all’anno oltre duecentomila chili.

GERINI CARNI & SALUMI DAL 1882

Viene fatta utilizzando aromi naturali come la scorza di limone, il prezzemolo e l’aglio freschi, che vengono tagliati al coltello al momento della preparazione dell’insaccato.

GERINI CARNI & SALUMI DAL 1882

E’ un super classico della salumeria italiana, e ancora di più del centro Italia, diversamente declinato in ogni regione a seconda delle spezie utilizzate per la concia. Si tratta della pancetta di suino nazionale con cotenna, in Toscana chiamata anche “pancetta stesa” per il suo classico aspetto “adagiato”, rifilata a forma di rettangolo, massaggiata con la concia “alla toscana” e rifinita con una copertura di pepe. Noi la produciamo e la stagioniamo nel nostro stabilimento di Pontassieve.

LA CASTAGNA LEOPOLDINA

Made in our artisan laboratory, using only chestnuts grown in our chestnut grove, sugar and natural vanilla extract, the Leopoldina cream has the 60% of fruit concentration. Its production follows a process, at a controlled temperature, which allows the concentration of the fruit without adding gelling agents or thickeners, preserving the chestnut flavor completely. In jar of 225g or 115g

LA CASTAGNA LEOPOLDINA

Made in our artisan laboratory, using only chestnuts grown in our chestnut grove, sugar and cocoa, the Leopoldina cream has the 60% of fruit concentration. Its production follows a process, at a controlled temperature, which allows the concentration of the fruit without adding gelling agents or thickeners, preserving the chestnut flavor completely. In jar of 225g or 115g

LA CASTAGNA LEOPOLDINA

Our chestnut flour made by slow drying of our chestnuts, by smoking, in the typical Tuscan metati, where the humidity is around 4/5% against the 10% humidity that occurs in industrial processes. This ensures a valuable and healthy product. After 30/40 days, the peeled and reselected chestnuts are ground in a stone mill and transformed into ivory-colored flour with an unmistakable aroma. The processing of the stone mill does not overheat the product as happens with the hammer mills used in industrial processes. This allows to safeguard the authentic characteristics of the flour. Finally, the practical vacuum packaging allows you to preserve the original scent.

LA CASTAGNA LEOPOLDINA

Our carefully selected Florentine chestnuts are cooked and preserved in syrup flavored with precious Madagascar vanilla. Perfect to accompany cheese or salami platters.

LA CASTAGNA LEOPOLDINA

After harvesting, the largest and most beautiful fruits are selected and transformed into a precious delicacy. Through an artisanal process, the highest quality chestnuts are wrapped by hand in tulle and subjected to a progressive candying process for several days. Once candied, the chestnuts are finished with a veil of icing, thus becoming exquisite Marrons Glacés, ready to be enjoyed. For short luxury breaks.

LA CASTAGNA LEOPOLDINA

Our candied chestnuts are carefully selected by hand and subjected to a slow candying process, at the end of which they are removed from the tulle that wrapped them and packaged in practical glass jars immersed in a syrup that preserves their softness and taste To garnish Excellent for garnishing splendid Mont Blanc or for a delicious break.

LA CASTAGNA LEOPOLDINA

Leopoldina Chestnut Honey is an Italian honey produced by bees that enrich our chestnut grove. With its typical amber color and characteristic bitter taste, rich in mineral salts, antibacterials and antioxidants, it is an excellent ally to regain energy in the most intense periods. Ideal for strong flavours lovers.

LA CASTAGNA LEOPOLDINA

Gift box of our best products in the jar

AZ. AGR. BUONAMICI

The “Colline di Firenze” is a special quality extra virgin olive oil made from organic olives cultivars Frantoio and Moraiolo, collected only on the hills around Florence. The olives are cold pressed by 6 hours from their collection in our innovative mill company, that uses a special vacum technology to reduce the impact of oxidation and transfer all of the quantity of biophenols and vitamin E present in olives. This helps obtaining an extra virgin olive oil with an excellent taste and good for health. Green color with golden reflections, fruity, with marked scents of fresh grass and thistle, characterized by vegetal tones of wild herbs and artichoke. Harmonious and elegant with a bitter-spicy well balanced. Great on legumes, cereals soups, raw meat and fish dishes, grilled vegetables and roasted meats.

AZ. AGR. BUONAMICI

This ready-to-use tomato sauce, is obtained by slowly coking top-quality ingredients that are produced with certified organic methods. Onion and garlic together with celery, carrots and basil, are sautéed in extra-virgin olive oil, then we add hot peppers and pureed tomatoes. A sauce with an intense and tasty flavor. All obviously prepared in respect of the organic principles and traditional methods of Azienda Agricola Buonamici.

AZ. AGR. BUONAMICI

This ready-to-use sauce is obtained by a selection of fresh Italian tomatoes and other ingredients produced with certified organic methods. Onion, carrots, celery and basil are sautéed in extra-virgin olive oil, we then add pureed tomatoes and marine salt. This traditional and tasty mediterranean sauce is prepared in respect of the organic principles and traditional methods of Azienda Agricola Buonamici

AZ. AGR. BUONAMICI

This ready-to-use sauce is obtained by a selection of fresh Italian tomatoes and leaves of fresh basil produced with certified organic methods. A classic, simple, tasty sauce prepared in accordance of the organic principles and traditional methods of Azienda Agricola Buonamici.

AZ. AGR. BUONAMICI

This ready-to-use juice is obtained by a selection of Italian tomatoes with leaves of fresh organic basil produced with certified organic methods. A classic, simple, tasty juice prepared in accordance of the organic principles and traditional methods of Azienda Agricola Buonamici.

AZ. AGR. BUONAMICI

This organic pulp, ready to be used, is obtained by an accurate selection of fresh Italian tomatoes enriched with fragrant leaves of fresh basil. Produced in accordance with the principles and traditional methods of Azienda Agricola Buonamici is ideal for preparing in cooking sauces, pizzas and tasty meat and fish dishes, raw appetizers and entrees.

AZ. AGR. BUONAMICI

The IGP Tuscan extra virgin olive oil is obtained from olives of the typical Tuscany selection as Frantoio, Leccino, Moraiolo, Pendolino and it is certified by the Consortium of Tuscan IGP extra virgin olive oil The olives are harvested between October and November and cold processed within 12 hours from the picking in the hi tech Olive Mill using continuous cycle and vacuum technology to reduce oxidation Its opening aroma is intense with richly fruity notes of green olive, artichoke and grass field Its taste is harmonious with well balanced bitterness and spicy A limpid golden yellow tinged with green in color.

FATTORIA SAN MICHELE A TORRI

Our Ham from “Cinta Senese DOP” pork is produced according to the Tuscan tradition. This particular kind of pork takes it’s name from the word Cinta (or belt); the pink stripe that runs along the pig’s chest. The pigs are bred semi-wild which gives the meat an exceptionally unique flavor, and is low in fat. The thighs of our pigs are put in salting for 20 days according to ancient traditions, then set aside for 3 months until finally cured for 18 months. At the end of maturation the product obtains an exceptional intense taste yet is well balanced by the sweetness of the fat. Our ham from “Cinta Senese DOP” pork is sold whole or vacuum packed into pieces of about 1,500 kg.

FATTORIA SAN MICHELE A TORRI

Our Salami from “Cinta Senese DOP” pork is produced with the finest cuts of “Cinta Senese DOP” pork. For the production, the shoulder and ham trimmings are seasoned in salt, pepper and garlic for 3-4 months in natural casings. It is sold in sizes from 0,700 kg to 1,300 kg. Salami is characterized by its intense aromas and strong taste yet at the same time is very delicate. It is ideal when combined with fresh figs and Tuscan pecorino.

FATTORIA SAN MICHELE A TORRI

The Sbriciolona from “Cinta Senese DOP” pork is produced with the bacon meat. The cheek and capocollo of the Cinta Senese DOP is finely minced and flavored with salt, garlic, pepper and wild fennel seeds. After aging about 2 months it is naturally ready for consumption and sold in sizes from 0,800-1,500 kg. Its features look crumbly from which it takes its name. It is sweet and delicate and ideal when combined with fresh beans and pecorino.

FATTORIA SAN MICHELE A TORRI

The Bacon from “Cinta Senese DOP” pork is salted for 7 days with salt, pepper and garlic. After 2 months of seasoning it is ready to be consumed. It has an intense savory taste filled with aroma. It is great thinly sliced for bruschetta and also used frequently as a staple ingredient for amatriciana and carbonara pasta. It is sold in sizes of 1,500 kg or vacuum packs of 400 gr.

FATTORIA SAN MICHELE A TORRI

The Guancia (cheek) from “Cinta Senese DOP” pork is salted for 7 days and flavored with pepper, garlic and salt. After 2 months of seasoning it is ready to be consumed. It has a mild taste yet is flavorful with aromas. It is excellent thinly sliced and eaten raw however it is most importantly a staple in our kitchen when preparing typical dishes such as amatriciana and carbonara pasta. It is sold in sizes of 1,500 kg or in vacuum packs of 400 grams.

FATTORIA SAN MICHELE A TORRI

Air dried Capocollo from “Cinta Senese DOP” pork. This is the part of the loin rich with veins. It is flavored with salt, pepper and garlic for 3 months until it is ready to be consumed. The meat features lean meat alternating stripes of soft and delicate fat. The taste is delicate and intense and is great as a seasoned carpaccio. It is sold in sizes from 1.500 to 2,000 kg or in vacuum packs of 400 grams.

FATTORIA SAN MICHELE A TORRI

Our Fillet from “Cinta Senese DOP” pork t is produced from the loin of the pig. It is then salted for 7 days with salt, pepper and garlic. After 3 months of maturation it is ready to be consumed. The flavor is delicate and elegant. The fillet from “Cinta Senese DOP” is great served as carpaccio, enriched with a drizzle of extra virgin organic olive oil on a bed of seasonal lettuce or aged cheeses. The fillet is sold in whole sizes from 1,500 to 2,000 kg or in vacuum packs of 400 grams.

CASEIFICIO IL FIORINO

Our Pecorino Toscano DOP has a well balanced, persistent taste, defined fantastic and elegant in the famous “Gambero Rosso” in the October ’89, in a article where Duilio is named “ The wizard of Tuscan Pecorino”. This cheese has a firm and compact consistency, quite soft, with a long and persistent aftertaste, with strong herbal notes. The Pecorino Toscano DOP stagionato (aged version) requires a Production Regulations, which producers must strictly follow. The respect and the enforcement of the above mentioned rules, guarantee that every step of the production in connected with the territory. We comply of course with this Regulations and we are proud to have received many prizes. Among them “First Italian Cheese” at the Trofeo Nazionale San Lucio, Pandino 2007. First prize at “Pecorini d’Italia” in Pienza 2008 and Villamar 2009. “Cheese of the year” in 2008 and 2009 in Cremona and “Gold medal” at Caseo Art 2014 Trofeo San Lucio. “Bronze medal” at the World Cheese Awards 2015 and last, in 2016, “Gold Medal” at the World Cheese Awards. In the 2018 is awarded the “Silver Medal” at the World Cheese Awards in Bergen, Norway. Last year, the British competition Great Taste Award 2020 it has awarded our PDO cheese with 1 star, among many other cheeses.

CASEIFICIO IL FIORINO

The Pecorino Toscano DOP is a cheese produced with selected sheep’s milk, with a production regulation, which provides a strict disciplinary to which producers must comply. The founding principle is the respect and application of rules and elements that prove the close link with the territory in all phases of the cheese production. This version has a short maturation that makes it soft and delicate, with a round and well-balanced flavor, sweetness and acidity. The consistency is tender and well soluble, with a medium intense smell with hints of lactic butter and fresh hay. The Word Cheese Award, the largest and most composite competition among quality cheeses in the world, held in 2018 in Bergen, Norway, awarded our Pecorino Toscano DOP with the Bronze Medal.

CASEIFICIO IL FIORINO

The Organic Pecorino with vegetable rennet is one of the last excellences produced by “Fiorino”. Made with certified organic milk and selected vegetable ingredients, is a tasty cheese dedicated to customers who need a guaranty of vegetable genuineness. Although produced using the rennet from Thistle flower Cynara cardunculus, our organic pecorino maintains all the characteristics of the traditional pecorino. A fresh vegetal note gives to this cheese a truly original taste. In 2015, the pecorino Fior di Natura Bio with vegetable rennet semimature won the Bronze Medal at the World Cheese Awards , in London. In 2016, theese cheese earns two prestigious prises, winning the Title of SUPERGOLD, at the World Cheese Awards in San Sebastian, and it wins the FIORST PRIZE IN ABSOLUTE in the cheese category at the BIO Awards, in Bologna. In 2018, this fantastic pecorino cheese is also awarded with the GOLD MEDAL at the World Cheese Awards in Bergen, Norway.

CASEIFICIO IL FIORINO

Cacio di Venere is made with selected and high quality organic sheep's cheese milk, all coming from the Maremma pastures around Roccalbegna, in the province of Grosseto, and with selected Organic Tuscan white truffle. It matures for about eight months, it has a wide and not very high shape to allow a more compact and homogeneous maturation. The product has a straight sided cylinder; from the rind, the cheese has a medium “nail” tending to light brown colour; light brown crust tending to cher, fine and regular holes with evident traces of truffle. On the nose, it has milk and butter notes, the scent of truffles is delicate and not too invasive, both to smell and to taste. On the palate it has a medium intense flavor of milk and dried fruit, the sweetness is evident.

CASEIFICIO IL FIORINO

The cave of the Fiorini family is the heart of the dairy. Here, takes place the ageing of the Pecorino Grotta del Fiorini. The traditional farmers cheese, which takes its name from the family cave, concentrates all the fragrance and taste that only a long ripening at a natural temperature and ventilation, can give. The shape of 2 kg, a straight sided cylinder, has no treatment on the rind but the typical “noble moulds” of the ripening in cave. This is a cheese to sampling slowly and enjoying thoughtfully: a pleasure, tasty and persistent, worthy of its name. Firm consistency, with a fine and well distributed opening of the cheese, with intense vegetable notes, and a hint of moulds. Best to be tasted in calm occasions to be able to give the deserved attention. In 2018, the Pecorino Grotta del Fiorini is awarded with the title SUPERGOLD at the World Cheese Awards, in Bergen, Norway. In 2017 is awarded with a Bronze Medal at the World Cheese Awards in London and in 2016 is awarded with a GOLD MEDAL at the World Cheese Awards, in San Sebastian.

CASEIFICIO IL FIORINO

The women’s cheese. This sort of cheese seems to combine the ancient female art in dairy production - in particular Caterina de Medici’s historical predilection for her Marzolino – with the history of the Fiorini Family and particularly with the enterprising Caterina Pandolfi, Ferrero’s wife and mother of the “Il Fiorino” founder. It is therefore a tribute to the women who once made the cheese in front of the fireplace “keeping vigil”, with the milk freshly milked and still fragrant. It’s a Pecorino cheese, cylinder shape, it is about 5kg weight with a smooth and hand-oiled crust. The CATERINA cheese is made by selected Maremma sheep’s milk, with a firm and hard consistency, intense and long-lasting taste and a quite strong vegetable and dry fruity tones. The maturation in “grotta”, cave, gives an edible crust, natural untreated rind, with his typical white and grey mould, which characterizes these excellent products.

CASEIFICIO IL FIORINO

The Pecorino Riserva del Fondatore is made with selected sheep’s milk, collected only from the hilly Maremma pastureslands. It is produced with the utmost care, according to the family tradition. A “Giant” form of more than 18 kg that after an initial ripening, arrives to the historic Fiorini cave for the ageing. This is a cheese for sampling slowly and enjoying thoughfully, to mull over with special friends. The consistency is firm but creamy and the smell quite pungent, with distinct grassy and fruity tones. In the mouth it is intense and persistent, yet elegant. In June 2013, it was awarded with the Gold Medal at the “Mondial du Fromage et des Produits Latiers” that took places in tours, in France. In 2014, it won the Supergold at the World Cheese Award in London, resulting the Second Best Cheese in absolute. In 2016 it won the Supergold at the World Cheese Award in San Sebastian and entering the Elite of the best cheese in the World and continue to confirm this record. In 2017 The Riserva del Fondatore is awarded with two GOLD MEDALS at the World Cheese Awards, in London and it is also awarded with the First Prize in the Mature Cheese category, at the Italian Cheese Awards, in Bergamo. In 2018 the Riserva del Fondatore is awarded with the title of SUPERGOLD at the World cheese Awards, in Bergen, Norway, resulted the 5° BEST ITALIAN CHEESE in ABSOLUTE. In 2020, the British competition Great Taste Award has awarded the Riserva del Fondatore with three stars.

SAPORI DELLA VALDICHIANA

salame made with cinta senese pork meat

SAPORI DELLA VALDICHIANA

fennel salmi with cinta senese pork meat

SAPORI DELLA VALDICHIANA

bacon made with cinta senese pork meat

SAPORI DELLA VALDICHIANA

fat made with cinta senese pork meat

FORNO STENO

The cantuccino is the typical Tuscan biscuit, traditionally it has oblique shape, obtained by cutting the loaf diagonally after baking. With IGP certification, the cantuccino in recognized as traditionally Tuscan in its recipe. Each cantuccino is 27% almonds by weight. 350g bag.

FORNO STENO

The cantuccino is the typical Tuscan biscuit, traditionally it has oblique shape, obtained by cutting the loaf diagonally after baking. With IGP certification, the cantuccino in recognized as traditionally Tuscan in its recipe. Each cantuccino is 27% almonds by weight. 350g bag.

FORNO STENO

The cantuccino is the typical Tuscan biscuit, traditionally it has oblique shape, obtained by cutting the loaf diagonally after baking. With IGP certification, the cantuccino in recognized as traditionally Tuscan in its recipe. Each cantuccino is 27% almonds by weight. 350g packaged in an elegant box.

FORNO STENO

The cantuccino is the typical Tuscan biscuit, traditionally it has oblique shape, obtained by cutting the loaf diagonally after baking. With IGP certification, the cantuccino in recognized as traditionally Tuscan in its recipe. Each cantuccino is 27% almonds by weight. 500g bag.

FORNO STENO

The cantuccino is the typical Tuscan biscuit, traditionally it has oblique shape, obtained by cutting the loaf diagonally after baking. With IGP certification, the cantuccino in recognized as traditionally Tuscan in its recipe. Each cantuccino is 27% almonds by weight. 250g bag.

FORNO STENO

Traditional Tuscan farmer sweets, ring or fist shaped, with or without icing, in the past the zuccherini were always present in special occasions, usually with Vin Santo. They feature natural ingredients, a delicate aroma of anise and a great taste.

FORNO STENO

Four kinds of biscuits (chestnut flour and pine nuts, raisin and Vin Santo, olive oil and hazelnuts, candied lemon peels and extra-virgin olive oil) in a single box, made with our olive oil and flour and other locally sourced ingredients.

FORNO STENO

Two biscuits inspired by our land; one with chestnut flour and chocolate drops, the other with cocoa and candied orange peels.

FORNO STENO

Prato biscuits made according to the original recipe by Amadio Baldanzi found in the State Archive of Prato, the first to detail their making.

FORNO STENO

Brown round biscuits with an intense aroma of almonds. Made with grated almonds, egg whites and sugar. Crunchy outside and soft inside, supposedly ugly in shape but assuredly good in taste, they're typical biscuits of the Prato area.

SALUMI IL BORGO

The Cinta Senese is an ancient breed of pig exclusive to our territory. Records of its breeding date back as far as the Middle Ages, but it was subsequently abandoned. Centuries later, the outstanding virtues of the breedm charaterised by very compact muscle mass , thanks to the fact that it is farmed in a semi-wild state. The meat of Cinta Senese pigs regulations, each farm must have a specifica amount of woodland area per pig. The animals' diet consists mainly of tubers, acorns and forest products and is onlu partially supplemented with selected fedd We process these fine meats, producing prosciuttos and charcuterie of the highest quality

SALUMI IL BORGO

Seasoned salami produced with Pork of the Cinta Senese DOP breed. Packed in natural gut casing.

SALUMI IL BORGO

Product obtained from meat of the Cinta Senese breed, salted and seasoned. Surfaces cured with black pepper and aromatic herbs