Ripasso Valpolicella Superiore D.O.C.G.

The best selection of Valpolicella is passed over the pomace of Amarone, to obtain a second fermentation that enriches its aromas, body and complexity. Intense and luminous ruby red, the scent is rich and intensely spicy, with notes of ripe cherry in jam, tobacco and black pepper.

On the palate it is elegant and full-bodied, with soft and silky tannins and a long persistence. Suitable for traditional dishes, it is excellent with boiled meats, braised meats and grilled red meats.

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Primovero SP Cooked Ham

For the production of Primovero cooked ham starts with an Italian heavy pork leg. Slowly cooked au naturel without a mold and tied by hand. Seasoned with real broth, made exactly as at home: with meat vegetables and spices (celery is not used as it is an allergen). Also added is Millefiori honey and...

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Ragù alla bolognese

Ragù made from an ancient Maletti family recipe with more than 60 percent fresh pork, sautéed with fresh hand-hulled vegetables, Italian tomato puree and a splash of wine. Seasoned with ancient Modenese spices. Slow cooked, just like at home....

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Ravioli Balanzoni

Ravioli with rich filling of mixed ricotta, grana cheese, mortadella Bologna IGP Maletti, breadcrumbs, salt and nutmeg.Puff pastry with 27% Italian eggs, from free-range hens.Cook in 3 to 4 minutes in boiling water and season to taste....

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Salame Geminiano

Historic salami of the highest range from the red, lean slice, without lard, stuffed in bovine gut. Made with only Italian meat, reduced fat content only 9% : at least 30% less than the average Italian salami. (IRAN data).Ancient Maletti recipe characterized by very few spices and excellent lean mea...

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Select Mortadella La Dolce Vita

Produced in Bologna using a traditional recipe dating back to the 1800s, with Italian heavy pork from the supply chain. Fine cuts are used, giving it a unique texture. Still stuffed in natural ox bladder and hand-tied with rope, as tradition dictates. Cooking in the stove is very slow. Great frag...

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Spring Roast

Italian pork loin stuffed by hand with vegetable pesto, cured ham, mortadella and cheese with a splash of red wine. Hand-rolled and baked on a grill. A tasty but delicate gastronomic specialty. ...

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Squash Ravioli

Ravioli made according to a typical Mantuan recipe. Sweet pumpkin filling that is mitigated by the taste of grated cheese. Pasta made up of 27% Italian eggs, from free-range hens. Cook in 3 to 4 minutes in boiling water and season to taste....

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Truffle ravioli

A ravioli with truffle is a ravioli for special occasions, a gourmet recipe with a creamy filling of cooked ham and mascarpone seasoned with black summer truffle.Cook in plenty of boiling water for 3/4 minutes and sauté in melted butter, sprinkle Parmesan cheese to taste....

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Veal with Tuna Sauce

Made from veal brides cooked at a low temperature. the thin slices, thanks to the slow cooking, remain soft, arranged in a tray with the tuna sauce made as it once was, with fresh egg mayonnaise, capers, anchovies, balsamic vinegar of Modena and tuna. Second ready with a high level of service, ...

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