The excellence of our land, tomatoes, fennel, asparagus and artichokes, strictly in season, meet in this condiment with intense flavour, good and genuine as homemade sauces.

INGREDIENTS:

Tomato sauce 86%, wild fennel 3%, asparagus 3%, artichokes 3%, onion, salt, sugar, olive oil. Acidity regulator: citric acid.

Our green olives, marinated with garlic, oregano, mint and chili pepper. Ideal for appetizers during an aperitif or before dinner.

INGREDIENTS:

Olives 64%, olive oil 34%, mint, oregano, garlic, chilli pepper, salt, vinegar. Acidity regulator: citric acid. Antioxidant: ascorbic acid.

The Colomba classica, as it should be: with candied orange, honey, vanilla and a generous almond glaze.

Swollen, well leavened, authentic, even in shape. When cut, it expresses a full aroma of pastry, yeast, candied fruit, vanilla, perceptible even to the naked eye.

The flavor is very precise: exactly what it is, in the common imagination. The inside is a beautiful bright yellow, studded with tasty candied fruit and the soft, elastic and supple dough is accompanied by perfectly balanced aromas.

Traditionally it has the stylized shape of the dove, a symbol of peace according to Christian culture.

Hours and hours of leavening give life to a soft, intensely fragrant dessert with a pleasantly persistent flavor. Each product is made according to a totally artisanal tradition, free of semi-finished products and preservatives. 

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication.