Pappardelle is a traditional very wide strip-like pasta from Tuscany that goes great with a variety of sauces. Morell’s traditional pasta factory in Tuscany makes its pappardelle pasta from durum wheat flour, which uses wheat germ. Cooking time 5-6 minutes
Trofie pasta is originally from Liguria in northern Italy. Its short and twisted shape makes it the perfect paste for a variety of hearty sauces. The trophy paste at Morell's pasta factory is made from high-quality durum wheat flour with wheat germ. This preserves more vitamins and aromas in the pasta. Cooking time 15-16 minutes
Perhaps Italy’s best-known pasta, spaghetti, tastes good to everyone from baby to granddaughter. Morell’s traditional pasta factory in Tuscany makes its authentic Italian spaghetti from durum wheat flour, which uses wheat germ. This preserves more vitamins and aromas in the pasta. Cooking time 8 minutes.
Linguine pasta flavored with saffron from the Morell pasta factory in Tuscany is an aromatic and unique pasta. The pasta combines traditional Italian with a touch of oriental spice. Try saffron pasta with seafood or Italian ham, for example. Cooking time 6-7 minutes.
A degree more luxurious and purely delicious pasta dish can be easily prepared with truffle pasta! The linguine pasta made from durum wheat, flavored with authentic black truffle from the Morell pasta factory in Tuscany, is perfect for creamy sauces. Try the pasta with truffle oil too! Cooking time 6-7 minutes.
Acacia honey from Mariangela Prunotto in Italy is a high quality and subtly aromatic honey. It is a single-flowered honey produced by bees that have pollinated the acacia trees in their vicinity. Thanks to its mild taste, acacia honey is suitable for sweetening a wide range of desserts and beverages, as its aroma does not mask the aromas of the food or drink to be sweetened.
Linguine pasta flavored with lemon and pepper at the Morell pasta factory in Tuscany is a fresh, aromatic pasta. The pure lemon flavor comes from fresh, authentic lemons. Try lemon & pepper paste at its simplest with olive oil, or add grated parmesan or pecorini and a small crumb of fresh black pepper. Cooking time 6-7 minutes.
The traditional recipes of Terrenostre make baked goods bring a true Puglia taste to your dining table.
Bruschette salt biscuits are made completely without additives.
They have a neutral flavor that goes well with various spreads and cheeses. Try salt crackers with pâtés, fish pates or tapenade. Genuine Italian bruschetta appetizers are easily made with our garlic bruschetta. Salt biscuits are also a great addition to fish soup: sprinkle a drizzle of rouille sauce over the biscuits and serve with fish soup.
Balsamico de Modena is a high-quality and soft, authentic modal balsamic. Try it for seasoning meats, for example, and for stronger cheeses like parmesan. For desserts, Balsamico de Modena seasones both strawberries and even vanilla ice cream!
DeliDel's white balsamic is a carefully and traditionally made light balsamic vinegar. Its subtle fruity aromas are perfect for seasoning salads. Try white balsamic for fish and seafood and even fruit salad!
As a result of at least ten years of maturation, this balsamic is immediately recognizable by its darkness and the brightly colored shadow it leaves. The taste of Sigillo Oro balsamic is at the same time intense and subtle. At the same time, the bitter and sweet taste is unmistakable.
The Grissotti bread stick is a traditional, salted, dried bread stick baked in olive oil. They are tasty as such for snacks, for example with a glass of wine. Try them with soups instead of traditional bread, for example. With Grissotti bread sticks, you can also create tasty antipastas: wrap a slice of air-dried ham around the stick and serve with sun-dried tomatoes, for example!
La Bonissima’s balsamic syrup, Crema all’Aceto Balsamico di Modena IGP, is the perfect blend to boil concentrated grape juice and authentic Modena balsamic. The easy packaging makes it the perfect balsamic on the table and always at hand in the kitchen. Try it as a seasoning for food as well as with cheeses!
Sigillo Verde balm from La Bonissima, a modern balsamic manufacturer, has been aged in oak barrels for at least five years. It has developed intense fruity aromas and a classic dark color. Try Sigillo Verde balsamic, especially as a seasoning for roasts and meatballs, or as an elegant sauce for cooked vegetables.
The pride of La Bonissima in Modena is the Sigillo Platino balsamic matured for at least 15 years. Aged in oak barrels, this dark balsamic is densely aromatic with its multidimensional yet delicate, sweet aromas. Try it especially with strawberries and desserts. Here you will also find an inseparable partner for Parmesan cheese!
Tagliolini tomato paste from the Tuscan Morelli pasta factory is full of aromas of Tuscan tomatoes and durum wheat. In its simplest form, it offers cooked pasta with quality olive oil and fresh basil as it is! Cooking time 5 minutes.
Fregula Sarda Tostata is a Sardinian specialty that is sometimes called Sardinian couscous. The small pearl-shaped pasta is finally toasted from the oven, making their color beautifully toasted. Fregega's unique production method gives the pasta even a slight hazelnut aroma. Traditionally, fregula pasta is served with a tomato-basil-based mussel sauce. Cooking time 12 minutes.