Organic & Free From
As a staple food of Italian cuisine, almost every Italian region boasts its own signature spaghetti dish. Now you can make your own gluten-free versions!
Surely the most loved and popular pasta shape of them all, spaghetti is a stark reminder that sometimes, you just can\'t beat simplicity. Completely gluten-free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet, and has been certified by the Italian Celiac Association (AIC). Spaghetti is a staple food of traditional Italian cuisine and therefore almost every Italian region boasts its own signature spaghetti dish. There\'s spaghetti alla carbonara, spaghetti al pesto and even cacio e pepe, to name just a few. A contrast to its leading role alongside bolognese, it technically pairs better with smoother, olive oil-based sauces. Try a luxurious vongole, or quickly whip up a late-night Roman staple of spaghetti all\'aglio olio e peperoncino (literally just pasta, garlic, chili and oil but surprisingly full-flavoured).
Small biscuits made ideally for your espresso time with a coffee bean in the middle. Lactose-free & Gluten-free
Perfect with latte, cappuccino or a cup of espresso.
Bringing back childhood memories. The whole process that went along with that. And then ‘ragnata’, the grape jam strictly made of Montepulciano d’Abruzzo. Gluten-Free & Lactose-free
This is the gluten-free version of the Italian Crostata, a classic Italian tart with jam. All the Italian Grandmothers will be proud of you!
Light, moist and citrusy, this tart is the perfect end to your feast! Lactose-free
This marmalade crostata is perfect for a healthy breakfast or snack.
Natura Golosa extra jams are tasty, genuine and natural, for this they are perfect to transform in a party every moment of a day, starting from breakfast. Thanks to the 65% of fruit, Natura Golosa range is a perfect mix of tradition and innovation.
This orange extra jam is perfect on bread or paired with fresh cheeses like ricotta, mascarpone, goat milk based cheeses, Gorgonzola and Toma di Gressonay.
The Trentangeli Castel del Monte Rosso DOC from Tormaresca shines in the glass in an intense ruby red with a violet hue. On the nose, the bouquet is fruity and complex, with aromas of cherries, blackberries and mulberries, complemented by spicy notes of pepper and liquorice.
This red wine is rich with a great structure and a persistent taste. The ageing in barrique barrels gives this cuvée its enormous length and elegance, velvety tannins round off the taste experience. The finish is pleasant and persistent.
Buying the case of 6 bottles you will save 10% \'Cocca Di Casa\' is one of the greatest wines of the South, full-bodied and round. And a firm House favourite.
In Abruzzo, the Montepulciano reigns as the uncrowned king of wine. Cultivated for centuries, the Montepulciano can age for a very long time, but it is also often appreciated for its fruity quality in its youth. This version is aged for about 12 months, and features black fruit on the nose, but on the mouth spices like black pepper as well as liquorice and roasted coffee.
This organic apple cider vinegar is obtained using exclusively apples grown in the orchards of the Dolomites. Thanks to the high quality of the raw material, the vinegar offers an intense taste and a rich flavor.
The lower acidity of apple cider vinegar, compared to wine vinegar, makes it particularly suitable for salads and other dishes.
Very complex and spicy nose recalling red berries, cherry jam and white pepper; abundant earthiness confirmed on the full, rich, silky and persistent palate.
This is a Chianti Classico that perfectly fuses earthy Chianti tradition with modern ripe fruit and silky texture. It\'s mouthwatering they way any fine Chianti should be and finishes with plenty of ripe tannins, that\'s been polished fine and ripe. While you can certainly enjoy this with anything from the Tuscan table, you\'ll love it with burgers and grilled chicken, too.
Made from the best corn and rice flours.
Long, flat and with a good width, fettuccine is a firm favourite. It literally translates to "little ribbons" and is especially popular in Roman and Tuscan cuisine. Fully gluten free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet, and has been certified by the Italian Celiac Association (AIC). As it has a much larger surface area than other pasta types like spaghetti, fettuccine can withstand more creamy sauces and ragùs. Eat with pesto, asparagus and artichoke, or go all out with a milk-braised pork shoulder ragù.