Rosé wines
Cerasuolo d’Abruzzo DOC
Cerasuolo d'Abruzzo DOC, the rosé made from Montepulciano grapes: cherry-pink colour, fruity and soft profile. The region's most representative rosé.
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Wines of Abruzzo
Red wines
Montepulciano d’Abruzzo DOC
Montepulciano d'Abruzzo DOC, ruby red with a warm, spicy profile. The region's most representative red wine, for those seeking structure without giving up drinkability.
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Rosé wines
Organic Cerasuolo d’Abruzzo DOC
Organic Cerasuolo d'Abruzzo DOC: cherry pink, fruity and soft, the same appellation of Abruzzo rosé in an organic version.
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Red wines
Organic Merlot IGT Colline Teatine
Organic Merlot, grown on the Colline Teatine hills: soft ruby red, velvety tannins and ripe red fruit, an approachable wine even when young.
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Red wines
Organic Montepulciano d’Abruzzo DOC
Organic Montepulciano d'Abruzzo DOC: intense ruby red, velvety tannin, aromas of red berries. The grapes grow and ripen in Abruzzo, without herbicides or synthetic fertilisers.
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White wines
Organic Pecorino d’Abruzzo
Organic Pecorino d'Abruzzo: straw yellow with golden hues, fresh and savoury taste, good structure. An identity-defining Abruzzo white.
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White wines
Organic Pecorino IGT Colline Teatine
Organic Pecorino from the Colline Teatine hills, in the province of Chieti: fresh, savoury and well-structured, the same grape as Pecorino d'Abruzzo in a different territorial expression.
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Red wines
Organic Primitivo IGT Terre d’Abruzzo
Organic Primitivo, a grape variety of Apulian origin grown in Abruzzo: dense ruby colour, ripe fruit and soft tannin, for a warm, enveloping red.
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White wines
Organic Trebbiano d’Abruzzo DOC
Organic Trebbiano d'Abruzzo DOC: straw yellow, dry and savoury profile. The region's most widespread white, in an organic version.
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White wines
Passerina Abruzzo DOC
Passerina Abruzzo DOC: straw yellow with greenish hues, a broad aroma of fruit and citrus, savoury finish. A fresh white for aperitifs and summer dining.
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Sparkling wines
Rosé Brut sparkling wine, Charmat method
Rosé Brut sparkling wine, re-fermented in autoclave with the Charmat method: lively perlage, fresh and fruity aromas. The right bubbles for an aperitif.
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Sparkling wines
White Wine DOP Abruzzo Traditional Method
Sparkling DOP Abruzzo Traditional Method wine from Montonico grapes, 60 months on the lees: fine, persistent bubbles, floral and mineral aromas. Abruzzo's historic grape variety in a sparkling version.
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EVO Oil
Flavored condiments
Basil-flavoured condiment
Basil-flavoured extra virgin olive oil: fresh, herbaceous aroma, ideal on tomato, mozzarella and summer first courses.
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Flavored condiments
Chilli-flavoured condiment
Chilli-flavoured extra virgin olive oil: a decisive heat, to liven up pasta, pizza and grilled meats.
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Extra virgin olive oil
Extra virgin olive oil, conventional
Extra virgin olive oil from the MaMa territory, between Puglia and Abruzzo. Intense green colour, fruity aroma and a pleasantly spicy finish.
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Flavored condiments
Garlic-flavoured condiment
Garlic-flavoured extra virgin olive oil: a bold, pungent aroma, ready for bruschetta, sauces and marinades.
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Flavored condiments
Ginger-flavoured condiment
Ginger-flavoured extra virgin olive oil: a fresh, slightly spicy note, for fish dishes and sautéed vegetables.
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Flavored condiments
Lemon-flavoured condiment
Lemon-flavoured extra virgin olive oil: fresh, citrusy aroma, perfect on fish, vegetables and salads.
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Extra virgin olive oil
Organic extra virgin olive oil
Organic extra virgin olive oil from the MaMa territory, between Puglia and Abruzzo. Intense green colour, fruity aroma and a pleasantly spicy finish, the typical trait of Southern Italian EVOs.
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Flavored condiments
Truffle-flavoured condiment
Truffle-flavoured extra virgin olive oil: an intense, enveloping aroma, for risotto, eggs and potatoes.
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Apulian Taralli
Apulian Taralli
Calzone taralli
Calzone taralli: onion and sultana raisins in the dough, as in the filling of the Apulian calzone. A sweet-and-sour contrast in snack form.
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Apulian Taralli
Chilli taralli
Apulian chilli taralli: a decisive heat, crunchy outside and crumbly inside. The right snack for anyone who loves bold flavours.
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Apulian Taralli
Fennel seed taralli
Apulian fennel seed taralli, crunchy and crumbly, cooked with the double-cooking method: first boiled, then baked. The traditional savoury snack from Puglia, ready for an aperitif.
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Apulian Taralli
Homestyle taralli
Homestyle taralli, the simplest recipe: flour, extra virgin olive oil, white wine and salt, cooked with the double-cooking method.
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Apulian Taralli
Multigrain taralli
Apulian multigrain taralli: a mix of grains for a richer taste and a slightly more rustic texture.
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Apulian Taralli
Onion taralli
Apulian onion taralli: a sweet, enveloping aroma, cooked with the double-cooking method. A flavourful snack, ready for an aperitif.
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Apulian Taralli
Pizzaiola taralli
Apulian pizzaiola taralli: tomato, oregano and garlic in the dough, for anyone who loves the bold taste of pizza in a crunchy snack.
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Apulian Taralli
Wholewheat taralli
Apulian wholewheat taralli: a more rustic taste and higher fibre content, the same crunchiness as the traditional recipe.
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Apulian Frisella
Tomato
Tomato
Cherry tomatoes with olives and capers in brine
Cherry tomatoes with olives and capers in brine: a ready-made, savoury, Mediterranean condiment for pasta, bruschetta and antipasti.
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Tomato
Farmhouse-style tomato purée
Farmhouse-style tomato purée, with a more rustic processing: slightly thicker consistency, for a full-bodied sauce.
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Tomato
Natural halved tomatoes in glass
Natural halved tomatoes in glass: cut in half, they keep more texture than whole peeled tomatoes for heartier sauces.
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Tomato
Natural peeled tomatoes in glass
Natural peeled tomatoes in glass: the classic base of Italian cuisine, for sauces that need longer cooking time.
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Tomato
Natural whole cherry tomatoes in glass
Whole natural cherry tomatoes in glass: sweet and juicy, ready for quick sauces or to be enjoyed just as they are.
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Tomato
Natural yellow cherry tomatoes in glass
Natural yellow cherry tomatoes in glass: a different sweetness and colour, for a sauce or side dish out of the ordinary.
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Tomato
Sun-dried tomatoes in extra virgin olive oil
Sun-dried tomatoes in extra virgin olive oil: sun-dried according to Apulian tradition, with a concentrated sweet-and-sour flavour.
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Tomato
Tomato purée
Tomato purée, sieved and smooth: the clean base for sauces, soups and any recipe starting from tomato.
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Tomato
Tomato sauce
Ready-to-use tomato sauce: cooked tomato, strained, with oil and basil. The quick condiment for everyday pasta.
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Preserves & More
Oil-preserves & pâtés
Artichoke cream
Artichoke cream: soft and delicate, ready for crostini, first courses and as a base for quick sauces.
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Oil-preserves & pâtés
Baby artichokes in extra virgin olive oil
Baby artichokes in extra virgin olive oil: tender and ready to use, for antipasti, boards and quick first courses.
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Vinegars
Balsamic Vinegar of Modena PGI
Balsamic Vinegar of Modena PGI: grape must and wine vinegar, aged in fine wood barrels. The classic sweet-and-sour condiment of Italian cuisine.
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Oil-preserves & pâtés
Bella di Cerignola olives in brine
Bella di Cerignola olives in brine: the largest table olive in the world, meaty and crunchy. From the Cerignola area, in the province of Foggia.
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Oil-preserves & pâtés
Eggplant in extra virgin olive oil
Eggplant strips in extra virgin olive oil: flavorful and ready to use. A classic antipasto from Southern Italy.
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Vinegars
Flavoured Balsamic Vinegar of Modena PGI
Flavoured Balsamic Vinegar of Modena PGI: the traditional base flavoured with fruit and spices. Available in lemon, raspberry, truffle, blueberry, chilli, apple, fig, pomegranate and citrus.
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Oil-preserves & pâtés
Green olive pâté
Green olive pâté: creamy and savoury, ready for bruschetta and crostini. The fastest way to bring the taste of olives to the table.
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Vinegars
Organic apple cider vinegar
Organic apple cider vinegar: less acidic than wine vinegar, with a more delicate taste. For salads, marinades and deglazing.
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Vinegars
Organic white wine vinegar
Organic white wine vinegar: clean, decisive acidity, the classic condiment for salads, marinades and preserves.
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Oil-preserves & pâtés
Oven-baked black olives
Oven-baked black olives: cooked with garlic, chilli and oregano, with a slightly wrinkled texture. The classic antipasto from Southern Italy.
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Oil-preserves & pâtés
Wine jellies
Wine jellies: the sweet-and-tangy pairing for soft and aged cheeses, born from Italian gastronomic tradition.
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