Elenco prodotti
Fruity and balanced aftertaste, organic. The extra virgin olive oil by Antico Colle Fiorito originates from Moraiole, Frantoiane, Leccine and Pendoline olives. All grazed by the end of October and the first half of December, when they reach their right maturity. The oil acidity is really low, about 0.1, and it is very easily digestible. Thanks to the care and passion that have been leading the work in these hills for twenty years!
Historical, artisanal, amusing. Bugie (literally “lies”) is the flagship product of the pasta factory Chelucci, which has been running the activity for over a century. Inspired by the traditional tale of Pinocchio, this 100% durum-wheat semolina pasta is dried at low temperature and bronze drawn. It is a rough and porous pasta: the sauce wraps the pasta accompanying it with great taste. Telling the truth: it’s delicious!
Sweet, fresh, scented. The organic blueberry jam produced by Il Baggiolo originates from the mountains of Abetone at a height of 1,400 m. Here you can find wild blueberries, which are harvested by hand. These are the blueberries used for this particular jam characterized by a unique taste and a delicate smell. Three ingredients only, all natural: blueberries, brown sugar and pectin. Pure delicacy and tastiness!
Light, healthy and tasty. Since 1936, the Bargilli Cialda is there for a moment of sweetness and taste. A secret recipe with healthy ingredients, with no preservatives and chemical additives: wheat flour 00, full cream milk, fresh eggs, sugar and almonds give life to two layers of wafers with an incredibly tasty heart. Delicious as a snack or dessert with a meditation wine, simply amazing with a hot chocolate or an ice cream!
Delicious, traditional, healthy. When you say Riccio of Pistoia, you mean Corsini! The original recipe dates back to the 14th century, when the comfits were filled with anise. Over time, they became more and more delicious with their heart of almonds, nuts, cocoa berries, chocolate and orange. The slow and traditional processing, which lasts about 10 hours, is still in use. Such a speciality is worth the wait!
Fragrant, temping, amazing. Mattonelle from the Antico Forno Berti are more than biscuits. The recipe is kept secret, but the ingredient you can certainly guess by smelling - and biting - are nuts. Moreover, the know-how of the tradition, the warmth of kneading hands and the clean air of Popiglio. As good as it can be!
BETWEEN SEPTEMBER AND OCTOBER SORANA BEANS ARE REPLACED BY DUCK RAGOUT.
Light, tasty, delicate. The Sorana bean has very ancient origins and a super thin, white pearl skin, which becomes pink after cooking. It originates from the so-called Switzerland of Pescia, which is characterized by green fields dotted with villages. Highly digestible and with a unique taste: a delicacy for experts. From the 16th century up to now, an unforgettable tastiness.Click here to see where and how this product is made!
Artisanal ragout from the Pistoia tradition. Ideal for bringing something delicate and original to the table, to cook with a good pasta dish!
Crispy, scented, traditional. The story of the Brigidini wafers dates back to year 1300, when a nun of the Brigidine Order gave rise to this tradition using sugar, flour, eggs and aniseeds only. Since then, the ingredients have remained the same, along with the unmistakable taste and the fresh and tempting fragrance. Since the end of the 19th century, the Brigidini by Rinati are loyal to this tradition. Thankfully, they are delicious!
IN THE SUMMER SEASON THE CHOCOLATE BAR IS REPLACED BY CHOCOLATE BISCUITS FROM "FRATELLI LUNARDI"
Intense, tempting, tasty. Since the very beginning, the chocolate by La Molina was born under the flag of quality, a core value of the company. Its name continues a special dedication to the personal Chocolatier of Maria Theresa of Habsburg, wife of the Sun King and gluttonous of chocolate in a cup. La Molina bar is a cuddle to enjoy at any time of the day!Click here to see where and how this product is made!
Artisan biscuits with chocolate, in big chunks, from "Fratelli Lunardi". A special recipe where the deliciousness of chocolate meets the dough of the crumbly Cantucci.
Red, refined, dry. A ruby intense colour and an important scent: ripened blackberry and precious spices tickle both nose and palate. The grapes are worked patiently according to tradition: after maceration, they are left to mature in oak barrels from 6 up to 12 months. What about the result? A great wine, that pairs well with red meat and game.
