The condiment based on extra virgin olive oil and basil obtained by the simultaneous milling of olives and basil. In this way the essential oil of basil, its most noble and ethereal part, marries with the aroma of the extra virgin olive oil. If you smell and close your eyes, you can already imagine yourself at the table with a tomato salad and good crunchy bread. Excellent in sauces, salads, fish and exotic dishes such as paella with prawns or sushi and sashimi.

The condiment based on extra virgin olive oil and bergamot obtained by the simultaneous milling of olives and bergamot. In doing so, the essential oils of the lemon and its taste blend directly with the oil. The bergamot flavored is a kitchen accessory that no lover of the same can ignore. You have to taste it and grasp its wide citrus nuances. It can be used in delicate dishes such as edible flower salads, as well as in dishes with a more decisive character such as fried fish.

The dressing based on extra virgin olive oil and lemon obtained by simultaneously pressing olives and lemon. In doing so, the essential oils of the lemon and its taste merge directly with the oil. It enriches any preparation that requires lemon.

The dressing made from extra virgin olive oil and chili, obtained through the infusion process of chili in the olive oil. This process combines the typical spiciness of the vegetable with the more delicate taste of the oil. Excellent in every dish of traditional Italian cuisine.

The anist freshness of the finnocchio seeds, the warm and slightly citrusy scent of the thyme and the intense and pungent flavor of the tarragon give the sea salt the ideal note to enhance fish dishes and why not an excellent combination with eggs.

Format: 150gr

The warm and enveloping aroma of rosemary (var. Barbecue) combined with the aromaticity of marjoram, savory and sage give the sea salt their ideal Mediterranean notes combined with meat dishes.

Format: 150gr

This sweet-and-sour condiment is made from approximately 65% concentrated white grape must and approximately 35% wine vinegar. More colourful, due to longer ageing in wooden barrels that make it thicker 1.29. Young product that has undergone a short passage in barrels to refine the colour/flavour ratio. An acidity of about 5% is maintained.

It is a full-bodied product, with an adensity of 1.24 and a slightly sour taste. It is made from a mixture of cooked grape must and wine vinegar. Matured in oak barrels.

A sweet-and-sour condiment, it is made from approximately 65% concentrated white grape must and approximately 35% wine vinegar. It is a young product that has undergone a short passage in barrels to refine the colour/flavour ratio. An acidity of about 5% is maintained, making it one of the best items for dressing summer salads.

This is a particularly full-bodied product with a density of 1.35 and a marked tendency to sweetness balanced by the right acidity. It is made from a blend of cooked grape must and wine vinegar. Matured in oak barrels