Lithographed Case with:
Cotechino di Modena PGI Palmieri: The Palmieri recipe is characterized by a balance of lean meat and rind, as per Modenese tradition. Made with cuts of Italian pork, it is soft and flavorful without being overly spiced.
Organic Mignon Lentils from Monteleone di Spoleto: These are grown by the Dolci Giuseppina company, which produces organic mountain legumes in the beautiful Valnerina region, in the Apennines of Umbria and Marche.
Prosecco Spumante from Valdobbiadene DOCG, Azienda Agricola Viezzer: This sparkling wine features a fine and persistent perlage, a straw-yellow color, and a winey aroma with floral notes and hints of white-fleshed fruits, such as apple and sometimes pear. Its taste is soft with a pleasant bitter finish, reminiscent of peach or apricot pit.
Giba Rosso Carignano del Sulcis DOC, Cantina Giba: This Carignano has a ruby red color with violet reflections. It is a well-structured wine with a significant alcohol content. On the palate, it is soft and fruity, with aromas of ripe red fruit and underbrush perfectly blended with the spice notes typical of the grape variety. It has good freshness and savoriness, making it ideal for pairing with any meal.
Speck PGI Merano Speck: What makes this Speck unique, particularly soft and genuine, is the specific microclimate of South Tyrol, which allows for slow and gradual aging along with a careful and light use of salt and smoke.
Caprino del Piemonte, Caseificio La Bottera: This typical cheese from the Cuneo Valleys is soft and almost spreadable, semi-aged with an intense flavor. The Classic Caprino del Piemonte is presented in small rounds with a straw-yellow color.
Sweet Sauce with Green Tomatoes and Figs: This sauce that accompanies the cheese is produced by the Sibilla farm, located in Norcia within the Sibillini National Park, which exclusively cultivates organic produce. The company is affiliated with Slow Food Val Nerina.
Mountain Parmigiano Reggiano DOP, 30 months, Caseificio Selvapiana di Canossa: This cheese has been recognized as “mountain parmesan”: produced from milk of cows grazing above 600 meters sea level, it possesses unique organoleptic and nutritional characteristics, being particularly aromatic and flavorful.
Ciambelline al Chianti DOP, Pasticceria Marabissi Siena: These cookies embody the entire Tuscan pastry tradition in a historic pastry shop that preserves recipes and fragrances of bygone times. For three generations, Marabissi has been in Chianciano Terme, in the heart of the Sienese Tuscany.
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