The aged bittersweet seasoning di Saporare is produced from wine vinegar and cooked must from grapes grown on the Reggio Emilia hills, located in Emilia Romagna food valley.
The PDO traditional aged balsamic vinegar with Silver Label, subjected to an aging usually longer than about 6/7 years compared to Aragosta Label, takes on a greater concentration that attenuates the perception of acidity and gives a complex and pleasant bittersweet taste sensation.
Chestnut honey is produced in the Apennine areas and in the Alps both at low and higher altitudes and represents one of the main unifloral productions present in Italy.
Savoring the Classic Panettone means taking a journey into the past. Even today our pastry chefs stick to an ancient recipe handed down from generation to generation, the result of years of experience, passion and dedication.
"In Italian the word AMARO derives from the Latin amarum" "to be strong" ", in this definition the amari in Italy have become the after-meal liqueur par excellence.
Herbal and root liqueur, fruit of the commitment and wisdom of the ancient herbalists.
The perfect herbal tea (infusion) for when it's cold outside, when it's already dark at five in the afternoon, candles are lit and you need something to cuddle your thoughts.
The characteristics of an excellent GRAPPA depend on the grape variety, the degree of ripeness of the grapes at harvest, the mashing technologies and the distillation methods.
