Delicacies

Typical Sardinian flatbread made from durum wheat semolina with olive oil and a pinch of salt. This traditional, wafer-thin shepherd's bread, which is baked exclusively with olive oil, promises a crispy flavour and a golden brown colour. Perfect as a soloist or with cheese and savoury antipasti - simply delicious! SUPERIORE.DE

This balsamic vinegar is made exclusively from organic grapes and matures for two months in oak barrels. Its pronounced acidity makes it ideal for vinaigrettes, clear sauces and savoury stews. SUPERIORE.DE

Black olive cream made from the small, ripe olives of Liguria, with a little extra virgin olive oil. It can be used in a variety of ways: on meat dishes, for salad dressings, for fillings, but also for crostini and bread dips. SUPERIORE.DE

The traditional tomato sauce with oregano is ideal for bruschetta and pizza or with meat dishes. The passata is only made from freshly harvested, ripe tomatoes in August. SUPERIORE.DE

The racy Tuscan sauce with garlic, sweet paprika and extra olive oil is reminiscent of grandma's flavoursome cooking. The passata is made from home-grown, sun-ripened tomatoes and bottled in the historic milk bottle. SUPERIORE.DE

The racy Tuscan sauce with garlic, sweet paprika and extra olive oil is reminiscent of grandma's flavoursome cooking. The passata is made from home-grown, sun-ripened tomatoes and bottled in the historic milk bottle. SUPERIORE.DE

A spicy cream of paprika, medium hot pepand olive oil give your dishes an interesting flavour and pleasant heat. SUPERIORE.DE

A top pesto made from the best ingredients - one of our bestsellers! Made exclusively from Ligurian basil, which has a less minty flavour but a nice spiciness. SUPERIORE.DE

This dried tomato cream with its spicy aroma and pronounced tomato flavour is ideal for refining spicy tomato sauces, as a spread or as a dip for cheese and antipasti. SUPERIORE.DE

Ready-made risotto with Mediterranean herbs, pieces of red and green pepper, aubergine, onions, carrots and celery. Easy to prepare, perfect result.

Preparation: Sauté the risotto mixture in a deep pan with a little olive oil until translucent. Deglaze with white wine to taste. Gradually pour in the boullion (approx. 1 Liters), stirring frequently, so that the rice is always just covered with liquid. Simmer until the rice is creamy and al dente. Season with salt and pepper to taste and finish with butter and grated Parmesan. SUPERIORE.DE

Ready-to-use mix for a perfect risotto with porcini mushrooms, vegetables and herbs. Easy to prepare in just 15 to 20 minutes for four people.

Preparation: Sauté the risotto mixture in a deep pan with a little olive oil until translucent. Deglaze with white wine to taste. Gradually pour in the boullion (approx. 1 Liters), stirring frequently, so that the rice is always just covered with liquid. Simmer until the rice is creamy and al dente. Season with salt and pepper to taste and finish with butter and grated Parmesan. SUPERIORE.DE

Marinating these aromatic caper fruits in wine vinegar gives them a pleasant, slightly acidic flavour. The large fruits are harvested with the stalk and make a "bella figura" both as an aperitif and as a topping on classic vitello tonnato. SUPERIORE.DE

Small, plant-dried lentils from Umbria, grown in the mountains 1000 metres above sea level. Very delicate and fine flavour, ideal for salads and stews. SUPERIORE.DE

Delicious wholegrain rice with a naturally black skin, very flavourful and rich in trace elements and protein, with the aroma of fresh bread. An attractive accompaniment to curry sauces, and not just in terms of colour. SUPERIORE.DE

Giuliano Tartufi can already look back on over 30 years of company history. Back in the early 1980s, founder Giuliano Martinelli pursued his passionate hobby. Day after day, he and his faithful dog Leda searched for truffles in the forest in the early hours of the morning - with success. Around ten years later, in 1991, he decided to give his passion more space and dedicate himself exclusively to truffle hunting and the sale of fresh truffles and matching delicacies. Giuliano Martinelli is an absolute truffle lover, who produces extremely flavoursome and authentic products from fresh truffles in his company with artisan dedication, which we can offer and warmly recommend to you with a clear conscience.

Aromatic composition: This speciality made from Parmigiano Reggiano DOP and March truffles is pure creamy variety. The effortlessly smooth consistency enhances various types of bread as well as fine grilled food or fragrant sauces. Whatever you choose, every portion provides an authentic taste of Italy - savour it. SUPERIORE.DE

Tasty, golden yellow ribbon noodles with saffron of the highest quality with an intense durum wheat semolina flavour and the best consistency. SUPERIORE.DE

This Vialone is a very pure rice whose grains are darker and rougher than those of conventional varieties. It is cultivated on medium-heavy soil, flooded with pure spring water and processed by hand. Recommended for its organoleptic properties and bite firm consistency by renowned cuisines of the world. Rich in vitamins and proteins, without preservatives. You will hardly find a better rice for your perfect risotto! SUPERIORE.DE

Best halved tomatoes, wonderfully fruity taste and nicely fleshy. As a garnish on antipasti platters and to refine sauces. SUPERIORE.DE

These caper apples are preserved with the stem in wine made from the Glera grape. Subtle bitter notes paired with an extremely delicate, slightly sweet flavour make them a fine soloist, but also a good addition to antipasti and, of course, the classic vitello tonnato. SUPERIORE.DE

This Carnaroli is only grown in small quantities and is considered the best variety due to its outstanding structure and excellent flavour. Intense and flavourful, with plenty of starch and very good bite. The cooking time is approx. 18 minutes. SUPERIORE.DE

Mild condiment made from fine white wine vinegar and cooked grape must. Low acidity and subtle sweetness with finesse and intensity, tastes of wine, apple and honey. A vinegar with a light colour is indispensable for many dishes, e.g. in tomato salads, light-coloured sauces or even fish. SUPERIORE.DE

Noble risotto with fine truffles and porcini mushrooms. Easy to prepare, perfect result, for 4 people.

Preparation: Sauté the risotto mixture in a deep pan with a little olive oil until translucent. Deglaze with white wine to taste. Gradually pour in the boullion (approx. 1 Liters), stirring frequently, so that the rice is always just covered with liquid. Simmer until the rice is creamy and al dente. Season with salt and pepper to taste and finish with butter and grated Parmesan. SUPERIORE.DE

You will certainly be familiar with this wild boar pâté from your holiday in Tuscany and, of course, from Italian cuisine, as it is rarely missing from the mixed antipasti platter. Now you can easily bring this culinary delight home with you: Crostino di Cinghiale is a Tuscan pâté made from lean wild boar, tomatoes and green olives. This classic dish goes perfectly with crusty bread and full-bodied red wines. Our verdict: simply delicious! SUPERIORE.DE

Fine, intensely flavoured pesto made from sun-dried tomatoes, basil, grana, pecorino and pine nuts. Serve with fresh goat's cheese, grilled fish or potato salad. Can also be added to pasta with pasta water. SUPERIORE.DE