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.
The organic extra virgin olive oil Biancolilla by Saporare is produced from the finest Italian olive varieties, which are selected according to the best climate and production conditions and farmed without the use of chemical fertilizers and pesticides.
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.
Linguine is a traditional long pasta format produced with durum wheat semolina and fresh eggs, no GMOs, without dyes or preservatives. Saporare's linguine choice are made by Marcozzi’s pasta factory in Campofiore with bronze-drawn and slow-drying and have an excellent cooking yield; it's the ideal choice for the most creative recipes.
Honeydew honey comes from a sugary secretion produced by Metcalfa, an insect that feeds on plant sap, and is the only one to be produced by bees without the use of flower nectar.
The wildflower honey derives from one of the most widespread productions in the Italian territory and is collected in very different territories, in the plains, in the hills or in the mountains.
The Olive e Capperi bruschetta condiment by Saporare is a tasty sauce and the classical combination of Mediterranean symbols with the aroma given by Ligurian herbs.
