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Compared to other common grains, Etruscan wheat contains from 20 to 40%...
Casteltorricchi Tuscany: Gourmet jams Artisan Product. Three Formats
Casteltorricchi Tuscany: Gourmet jams Artisan Product. Three Formats
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.
PIE74
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Ingredients: artichokes, peppercorns, bay leaves, wine vinegar, oil and salt.
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Ingredients: artichokes, peppercorns, bay leaves, wine vinegar, oil and salt.
Reference: Bot19
Brand: Bernardini Gastone
Whole aged cured meat salami
In Stock
Reference: PIE5
Artichoke paté "S. Anna" farm Ingredients: 90% artichokes, vinegar, capers, parsley, salt and olive oil.
In Stock
Reference: PIE8
Pasta produced with durum wheat semolina harvested in the Pisan hills.
In Stock
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: PIE12
100% fresh tomato, without adding salt.
Out of stock
Reference: PIE5
Artichoke paté "S. Anna" farm Ingredients: 90% artichokes, vinegar, capers, parsley, salt and olive oil.
In Stock