Every shape has a History

by elegant | Jan 17, 2026 | Regional Products

“Every shape has a story”

In every cheese there is the flavor of the most authentic region, thanks to a process that is still exclusively artisanal today, which takes place entirely within the dairy, and to a careful choice of raw materials.

Together with our trusted cheesemakers, who take care of every detail of every phase of the cheesemaking process, from dry salting to hand brushing of each wheel.

The maturing takes place in controlled environments, while in the cave it occurs completely naturally, thanks to a particular microclimate of noble molds which give the cheese unique flavors that only maturing in a cave can give.

Our CHEESES are among the cheeses best known, who have won numerous medals.
Our catalog with the assortment of our cheeses awarded with the best awards received at national and international level.

Our company philosophy and our mission continue to be the same, year after year: connection with the territory, identity, authenticity.

A rich selection of cheeses of unparalleled quality

We bring you cheese that truly pampers the palate, flavorful and enveloping as only our favorite products can be.

Balsamic Vinegar di Modena IGP

by elegant | Jul 25, 2025 | Regional Products

Traditional Balsamic Vinegar of Modena I.G.P..

Was born thanks to the long and natural aging of the cooked must of typical Modena grapes inside small barrels kept by families in the attics of their homes. The entire production process, from the cultivation of the grapes, their processing, aging and bottling must take place exclusively within the province of Modena.
Of a deep and intense dark brown COLOR, it manifests its DENSITY in a correct, flowing syrupiness. It is obtained from cooked grape must, matured by slow acetification, derived from natural fermentation and progressive concentration, through very long aging in series of vessels (barrels) of different sizes and woods, without any addition of aromatic substances.

It is characterized by a complex, penetrating BOUQUET and evident, but pleasant and harmonious, acidity.

With a traditional and inimitable well-balanced sweet and sour FLAVOUR, it is generously full and savory with velvety nuances, in accordance with its own olfactory characteristics.

“Our selection of vinegars comes from Acetaie includes various vintages, suitable for hot or cold dishes“

Italian Flavor

Excellent on meat, fish, and vegetables, or even sipped on its own at the end of a meal to fully appreciate its complex bouquet.

Exploring the Culinary Delights of Liguria: A Taste of the Italian Riviera

by elegant | Nov 11, 2024 | Blog edition, Regional Products

Nestled between the blue waters of the Mediterranean and the rugged peaks of the Apennines, Liguria is a region that enchants both the eyes and the palate. Known as the Ligurian Riviera, this thin coastal strip offers a culinary experience as breathtaking as its views. The heart of Ligurian cuisine lies in its simplicity, using fresh, local ingredients to create dishes as vibrant as the region itself. A visit to Liguria is not complete without indulging in its most famous creation, Genoese pesto. Made with fragrant basil, garlic, pine nuts, Parmigiano Reggiano and extra virgin olive oil, this bright green sauce is typically tossed with linguine, creating a quintessentially Ligurian meal.

As you wander through charming coastal towns like Portofino, Cinque Terre, and Sanremo, you’ll find a wide range of traditional dishes that reflect the region’s maritime heritage. Focaccia, a golden, olive oil-rich focaccia, comes in many variations, including the cheese-filled Recco focaccia, a must-try for any visitor. For seafood lovers, Liguria offers an abundance of fresh fish prepared in myriad ways. One of the typical dishes is buridda, a tasty seafood stew rich in cuttlefish, mussels and fish, all boiled with tomatoes, garlic and wine. And don’t miss the tasty vegetable pies known as vegetable pies, which demonstrate the region’s love of garden-fresh produce like chard, courgettes and artichokes

Traveling in Liguria is a feast for the senses. The terraced vineyards and olive groves that dot the landscape bear witness to the region’s deep-rooted agricultural traditions. Take a leisurely stroll through Genoa’s lively markets, where the aromas of fresh herbs and the sight of vibrant produce will tempt you to sample the local cuisine. Whether you’re dining al fresco on a clifftop terrace or enjoying a leisurely meal in a picturesque trattoria, the culinary delights of Liguria promise to leave you with a lingering taste of the Ligurian Riviera’s rich cultural and gastronomic heritage. Come for the breathtaking views, stay for the unforgettable flavours: Liguria is a region that truly has it all.

Liguria, often referred to as the Italian Riviera, is a region that offers a rich and diverse culinary experience. Here are some highlights of Ligurian cuisine:

Pesto alla Genovese
This iconic sauce is made from fresh basil, garlic, pine nuts, Parmigiano Reggiano, and extra virgin olive oil. It’s typically served with pasta, especially linguine, and is a must-try when visiting Liguria.

Focaccia
Liguria is famous for its focaccia, a golden, olive oil-rich flatbread. Variations include the cheese-filled focaccia di Recco, which is particularly popular.

Seafood
Given its coastal location, Liguria boasts an abundance of fresh seafood. One standout dish is buridda, a flavorful seafood stew made with cuttlefish, mussels, and fish, simmered with tomatoes, garlic, and wine.

Torte di Verdure
These savory vegetable pies showcase Liguria’s love for garden-fresh produce like chard, zucchini, and artichokes.

Olive Oil
Liguria produces some of the best olive oil in Italy, particularly from Taggiasca olives, which are DOP-protected to maintain quality.

Basil
Genovese basil, grown in the region, is known for its sweet and flavorful taste. It is the key ingredient in authentic pesto.

Dining Experience
Whether you’re dining al fresco on a cliffside terrace or in a quaint trattoria, the culinary delights of Liguria promise an unforgettable experience.

Liguria’s cuisine is a true reflection of its scenic beauty and rich cultural heritage. Have you tried any Ligurian dishes before?

Focaccia (fügassa) alla genovese (focaccia alla genovese)

Focaccia on the beach, a great classic (ph Jaclyn DeGiorgio)

The 15 best focaccias of the Riviera di Levante

«We want the fügassa low, greasy and greasy», so we say in Liguria. Because focaccia is good if it is flat and soaked in oil.

The Eastern Riviera extends from Genoa Voltri to La Spezia, the last Ligurian city overlooking the Tuscan land. In this strip of land there are many specialties that characterize the area, from pesto to Easter cake, passing through the top. But one, more than all, stands out for its incredible mix of versatility, simplicity and goodness. I am obviously talking about focaccia, a food that distinguishes the whole of Liguria.

It is the precursor of street food: whether for breakfast, a snack or an entire (quick) meal, focaccia is suitable for any occasion. Well yes, in the morning we like it freshly baked and dipped in coffee and milk. The fügassa, in addition to the classic traditional Genoese one, we find it in different variations: from the one with onions to the undisputed queen focaccia of Recco, strictly with cheese.

Typical food from caruggio (typical Ligurian alleys), the focaccia varies depending on the place, the climate and the hand; in fact, humidity, sea air and water have a major impact on the yield of the focaccia. Making focaccia is therefore a true work of art, even though the basic ingredients are only flour, oil, yeast and salt.

Where to find the best focaccias from eastern Liguria, then? Here is the guide from Genoa to La Spezia.

The 15 best focaccias of the Riviera di Levante

Genoa Voltri

Voltri is the watershed between the east and west of Liguria. Here the focaccia is not the usual one and, although it does not reflect the canons of the typical Genoese focaccia, that of Voltri, in particular that of Priano (via Camozzini, 69/r), is very good! It is characterized because it is thinned with a rolling pin and then left to rise on special shelves sprinkled with polenta (corn flour). The prepared disk will then be baked on a baking tray also sprinkled with polenta; the typical dimples or holes will then be made, also common to the Genoese focaccia; finally sprinkle it with plenty of extra virgin olive oil and coarse salt. The final product turns out to be a very crunchy and flat focaccia, but for this reason no less soft and produced without the use of lard.

Genoa

Impossible not to pass through the capital: Genoa. Here we find one of the first bakeries to open, Voglia di Pane, in the beautiful Albaro district (via Felice Cavallotti, 26-28r). Here they explain that the dough after leavening must be one centimeter high, spread well on the traditional aluminum pan, sprinkled with water, extra virgin olive oil and coarse salt. It goes without saying that there are other unmissable focaccias in Genoa: at the Le Fornarine bakery (via Rosselli, 41-43r) the focaccia rises for 12 hours; at Forno di San Nicola, Castelletto district (corso Firenze, 53), the focaccia doc is a must and at Zena Zuena (via Cesarea, 78) you eat and learn at the Accademia.

Recco

If I say Recco what comes to mind? Obviously the typical Recco cheese focaccia. We’re making a small detour to the topic, but it’s impossible not to mention it, it’s still focaccia, right? The one from Panificio Moltedo (via Biagio Assereto, 15), cooks on the griddle in the large revolving oven, testifying to its IGP certification. Here you can also find the classic focaccia and its variations. At the restaurant instead? It can be found in the renowned restaurants Dalla Manuelina (via Roma, 296) and Da Ö Vittorio (via Roma, 160).

Camogli

In Camogli, the undisputed temple of traditional and non-traditional focaccia is the Revello oven (via Garibaldi, 183), also known for the variant with tomatoes, anchovies, olives and oregano, or the Saracen one, with Taggiasca olives in the dough and onions.

Santa Margherita Ligure

A town of renowned beauty, on the outskirts of Portofino, it also stands out for one of the best focaccias on the Eastern Riviera from the Panificio Pinamonti (via dell’Arco, 24): greasy, soft and crunchy at the same time, but above all with perfect large holes and round (given by the brine). Another obligatory stop is at the Fiordiponti bakery (via Jacopo Ruffini, 26), behind the port.

Rapallo

If you are in the area or even just pass through here, you can’t miss the Vivaldi bakery and pastry shop (corso Goffredo Mameli, 18). Its traditional focaccia boasts an incredible crunchiness at the base

Sestri Levante

On this gastronomic tour it is worth stopping in Sestri Levante and taking a bath or watching the sunset from the Baia del Silenzio. Even better with a piece of focaccia in hand from the historic Panificio Tosi (via XXV Aprile, 132) or from the Spiga d’Oro bakery (via Vincenzo Fascie, 76).

Monterosso

To end on a high note, we are in the heart of the Cinque Terre: in Monterosso. If you have come here to travel the path of love then you will want to recharge your batteries by going to the Fornaio di Monterosso (via Fegina, 110) which, in addition to the more classic focaccias, also offers the one with lemons from the Cinque Terre.

FOOD ACCOMPANIMENTS, among the most fascinating culinary delights

by elegant | Aug 13, 2024 | Blog edition, Regional Products

Fruit compotes, among the most fascinating culinary delights, are true gastronomic works of art that celebrate the freshness and goodness of nature.

Excellent for spreading on a slice of bread with butter, for filling tarts and other sweets or for serving with cheeses for an alternative aperitif. Whether drizzled over pancakes, swirled into yogurt, or savored as a standalone dessert, they offer a burst of natural sweetness and flavor.

Even better if it’s organic. Range of compotes without added pectin, sweetened with only fruit juice.

We invite you to explore the beauty of our FOOD ACCOMPANIMENTS Selection !

Pesto-Perfect Italy: Liguria

by elegant | Aug 4, 2024 | Regional Products

If there is one aroma that unifies Liguria—the region that arcs along Italy’s northwestern coast, joining France to Italy, Alps to sea—it’s Genovese basil.

Fragrant bouquets of basil line the stalls at outdoor markets and sit in windowsills, wafting a scent as pure as it is intense. And if you ask any locals the one food that showcases their world-famous basil, they won’t hesitate to answer: PESTO.

The leafy, sweet herb is protected by the European Union with DOP (Denominazione di Origine Protetta certification) status—meaning it has to be grown in this region.

The ingredients are few in a traditional pesto Genovese. But they need to be as specific as they are fresh: Parmigiano-Reggiano and Pecorino Sardo cheeses, Tuscan pine nuts, garlic from nearby Vessalico, salt, and extra-virgin oil from the region’s Taggiasca olives.

And, of course, bright green Genovese basil.

In Liguria, locals add a dollop of pesto to their minestrone soup and slather it on bread. But the most common way to consume it is also the most classic: on pasta—especially Trofie, or twists, which can hold on to the slippery pesto.

BUY PESTO LIGURE

100% Organic Condiments

by elegant | Jul 13, 2024 | Blog edition, Regional Products

An extraordinary range of organic products that are as delicious as they are healthy

RA ORGANIC , the result of a long and careful selection of raw materials, respect for the territory in which it was born, and the timing of the manufacturing and production processes of an agricultural company,

Produced and packaged by Prunotto Mariangela Azienda Agricola, located in Alba, Italy has been committed to adopting sustainable organic agriculture for years and has joined the “Agri-food Programme” since 1995, reducing toxic residues on fruit.
This approach focuses on the targeted control of harmful parasites, sparing natural antagonists and minimizing the use of chemicals.
By using parasite-resistant plants and monitoring traps, the company has eliminated the use of chemical treatments and traditional fertilizations to produce tasty, healthy and genuine jams and specialties.

Our store in Jamaica presents a wide range of products of fresh fruit and vegetables processed within a few hours of harvesting, the basis of a process that enhances the original flavors and offers authentic gastronomic experiences.

From today in stores and online await you: Fruit in syrup, Fruit with Italian DOP Wine, Pesto, Balsamic Vinegar of Modena, Peeled Tomatoes and Tomato Puree for Cooking and Pizza, Giardiniera Vegetables and many products to satisfy the family pantry!

All united by a single ingredient; The High Quality!

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