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Compared to other common grains, Etruscan wheat contains from 20 to 40%...
Bière artisanale Toscane Demetra Blonde non filtrée 100% Toscane
INGREDIENTS: Sunflower oil, 26% ricotta, tomato paste, tomato pulp,...
This recipe is from the Florentine tradition, inspired by the main "seasonal fruits", chestnuts. In fact, it is with chestnut flour that Tuscan Castagnaccio has always been prepared.
PIE45
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Pepper paté "S. Anna" farm
Ingredients: peppers, onions, capers, anchovies, salt, olive oil and vinegar.
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Pepper paté "S. Anna" farm
Ingredients: peppers, onions, capers, anchovies, salt, olive oil and vinegar.
Reference: PIE11
Crunchy spelled grains covered with honey. Spelled is obtained by simply blowing the whole grain.
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Reference: PIE71
IL BELVEDERE ROSSO: from the Sangiovese grape a red table wine vol. 12% ruby red in color, with a vinous scent of red fruit and a fresh, slightly spicy taste. IL BELVEDERE BIANCO: 90% Trebbiano and 10% Vermentino vines give a 12% vol. white table wine with a bright yellow color, fresh and fragrant taste.
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Reference: PIE5
Artichoke paté "S. Anna" farm Ingredients: 90% artichokes, vinegar, capers, parsley, salt and olive oil.
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Reference: QUI17
Brand: Nonna Argia
Florentine trippa is a typical Florentine "poor" second course, eaten since ancient times throughout Tuscany and still very much appreciated today. A dish with a simple and decisive flavor, very quick to prepare, the best time to taste it is in winter. You can buy this product with the Food Box Lume di Candela Deluxe => DISCOVER
Reference: Bot5
Brand: Bernardini Gastone
Wild Boar Ragout Various Formats Weight approx. 300 g
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Reference: Bot30
Brand: Bernardini Gastone
Aged cured meat - Bernardini Gastone 400 g
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Reference: Bot63
Brand: Opificio Birrario
Glaux Amber beer of pure malt
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