Pollen is composed of a multitude of microscopic granules contained in the flowers and has the appearance of a powder of different colors depending on the origin.
The PDO traditional aged balsamic vinegar with Gold Stamp spent at least 25 years in barrels rich in history and aromas, and then was ready to reserve great tasting pleasures.
Pesto alla Genovese by Saporare embodies the traditional Ligurian gastronomy. It is produced according to the classical recipe handed down and protected by the Consorzio del pesto genovese.
The Italian sparkling red wine of Saporare is obtained by combining four different types of grapes located in Emilia Romagna food valley: Ancellotta, Lambrusco Salamino, Lambrusco Marani, and Lambrusco Maestri.
Cold pressed organic Italian extra virgin olive oil. The autochthonous olives used in the production of Razzola extra virgin olive oil by Saporare originate from Val di Magra and are harvested between October and November.
Spaghettata Ligure by Saporare is a flavourful sauce which gives off the whole bouquet of its components: dried tomatoes, Taggiasca olives and anchovies.
Spaghetti from Pastificio Strampelli are the perfect union between the love for good food and the traditions of the territory. It’s made by a special processing called "ad archetto" with durum wheat semolina and bronze drawn, for that they are perfect for preparing the Amatriciana recipe.
The olives used in the production of the Taggiasca olive oil by Saporare belong to a hegemonic variety in the western coast of the Liguria Region, the so-called Riviera Ligure di Ponente.
