Codice 607 La Tradizione

For the artisanal panettone from Muzzi Antica Pasticceria, sourdough has been used for over 80 years. Crafted according to tradition, the panettone is made over about 50 hours, resulting in a soft cake where the aroma of butter blends with that of candied citrus peels, along with hints of baking.

Artisanal torrone from Tonara with almonds and Sardinian honey by Pruneddu: In Barbagia, in the heart of Sardinia, at 1000 meters above sea level, surrounded by large woods and pure springs, is where Pruneddu’s roots lie. In Barbagia, torrone is made with only three ingredients: dried fruit, honey, and egg whites. No preservatives are used; the torrone contains only the natural sugars from honey.

Spumante Pinot Chardonnay Piero Mancini: A classy Brut with a refined flavor and a persistent sparkle, made using the Charmat method exclusively from selected Pinot and Chardonnay grapes grown in Piero Mancini’s vineyards. Clear, pale yellow in color with greenish reflections. It has a fine yet pronounced aroma, reminiscent of fresh bread and unripe fruit. The taste is full and harmonious.

Cotechino di Modena IGP from Palmieri: Palmieri’s recipe is characterized by the balance of lean meat and rind, as per Modenese tradition. Made from selected cuts of Italian pork, it is soft and flavorful on the palate without being overly spiced.

Organic mignon lentils from Monteleone di Spoleto are grown by Dolci Giuseppina, which produces organic legumes from the beautiful Valnerina region, in the Umbrian-Marche Apennines.

Extra virgin olive oil from Sabina by Azienda Agricola Ponzani is obtained from pressing Sabina olives and is naturally decanted without filtration. It has an intense fruity aroma with traces of noble spices present in the soil.

Luganega Trentina from Macelleria Trentina Corrà is the quintessential sausage from Trentino, made with selected cuts of meat, stuffed into natural casings. At Macelleria Corrà, the processing of cured meats, all certified Trentini, is still done entirely by hand.