Codice 705 Un Natale Diverso

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Ribolla Gialla “A Tessa” Venezia Giulia IGP 2023 by I Clivi di Zanusso. Aromatically refined and delicately floral. The vineyard is located along the Slovenian border. Pale, bright straw yellow color. Fresh aromatic herbs alternate with mint, with balsamic and saline hints. On the palate, it’s savory and flavorful with a good structure and a particularly savory finish.

Borberina cheese from the Terre di Giarolo Piemontese Dairy, made from raw cow’s milk. It gets its name from the Borbera Valley and, due to its shape and consistency, it is also suitable for grilling or baking. The flavor is very delicate, with notes of butter and fresh milk.

Toma Cascinotta from Caseificio La Bottera, typical cheese of the Cuneo Valleys. It is a characteristic product of the Piedmont dairy tradition, made from a mix of sheep and cow’s milk. It has a semi-aged soft texture. Its unique feature is the aging process, which follows ancient methods in cool tuff cellars, where the ideal constant temperature is maintained only by thick stone walls.

The Pear and Ginger Compote and the Fig Mustard Compote, which accompany the cheeses, are produced by the Sibilla farm, located in Norcia, within the Sibillini Mountains National Park. They exclusively cultivate organic produce, and the company is linked to Slow Food Val Nerina.

Mortandela della Val di Non with mountain herbs from Macelleria Trentina Corrà. With its curious meatball-like shape and strong smoky flavor, mortandela is the typical cured meat from the Val di Non. It is still produced artisanally today by a few specialized butchers. This rustic, popular fresh meat can be enjoyed either raw or cooked with polenta, potatoes, and vegetables.

Smoked sausage from Campotosto by Salumi Berardi, smoked with oak and beechwood. For five generations, the Berardi family has been producing cured meats in the municipality of Poggio Cancelli on the shores of Lake Campotosto. The unique flavor of the company’s artisanal cured meats is determined by the microclimate and ancient production methods, such as smoking with oak and beechwood, which have remained unchanged over time.

Artichoke quarters in oil from Azienda Bioagricola La Selva. Delicate artichoke quarters blanched in water and vinegar, then preserved in sunflower and extra virgin olive oil. Our organic artichokes in oil are soft, fresh, and their elegant flavor is enhanced by careful processing.

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

Tagliatelle with black truffle from Antico Pastificio Umbro. The production techniques and careful selection of raw materials make the products from this traditional line refined, healthy, and genuine. The egg pasta is made using only free-range eggs, respecting nature.

Alto Adige DOC Spumante Brut Riserva “36 months” 2019 from Cantina Produttori Merano: this vintage sparkling wine is produced using the demanding classic method. The grapes come from selected vineyards in the Merano area, which, thanks to expert blending, develop a unique, fresh, and fruity aroma. The reserve features a fine-grained perlage and a pleasant yeast note, making it a true masterpiece. A complex bouquet of bread crust, yeast, vanilla, and ripe fruit blends perfectly with the minerality, vibrant acidity, and fine, persistent perlage.

For the artisanal panettone, Muzzi Antica Pasticceria has been using natural sourdough starter for over 80 years. Made according to tradition, the panettone is crafted in about 50 hours, resulting in a soft cake where the scent of butter blends with that of candied citrus peels, along with hints of the oven.

Artisanal Panpepato from Pasticceria Senese Marabiss: this is a traditional Christmas cake with very ancient origins; the first written records date back to the year 1000. This pastry reflects all the tradition of Tuscan sweets in a historic pastry shop that preserves recipes and fragrances from the past. For three generations, Marabissi has been based in Chianciano Terme, in the heart of the Sienese Tuscany.

Tuscan Crunchy “Brutti ma Buoni” from Pasticceria Senese Marabissi. Some call them “Brutti ma Buoni” (Ugly but Good); they are irregular in shape, a bit unsightly, but delicious, light, and fragrant. Rich in top-quality Italian hazelnuts, these classic cookies from the tradition have become “crunchy” for us due to their crispiness.