Delicacies

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

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

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

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

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

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

A classic among risottos. Simply sauté in a little olive oil, deglaze with a little white wine and top up with light-coloured chicken stock until the rice is creamy. Pure enjoyment for up to 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

Tender mushrooms are cleaned by hand and gently grilled. This wonderfully intensifies their deliciously delicate flavour. Our tip: The fine mushrooms are perfect on an antipasti platter and with young cheese. SUPERIORE.DE

The grapes for this fruity balsamic vinegar from Rocca di Vignola come exclusively from northern Italy. The balsamic vinegars from the traditional Modena-based company are differentiated in terms of density and acidity and are ideal for refining traditional dishes. It has a fruity aroma of redcurrants and is slightly acidic on the nose without losing any of its complexity. Balanced, aromatic and warm on the final, it is an excellent accompaniment to cheese and reliably flavours dark sauces. SUPERIORE.DE

Vecchia Aemilia by Medici Ermete from Emilia Romagna is the ideal balsamic vinegar for everyday enjoyment. It is based on carefully selected grape musts that mature slowly in barrels made from various types of wood. They give it an intense, glossy colour, a strong aroma and an unmistakable sweet and sour taste. SUPERIORE.DE

This traditional Tuscan and delicious biscuit is rich in pistachios. Perfect for connoisseurs who appreciate a nutty flavour and enjoy the delicate orange and vanilla aromas. The crispy biscuit has the perfect consistency and a balanced, full-bodied pistachio flavour. Delicious with espresso and, of course, a special treat with sweet wine. 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.

A fine treat: the butter truffle cream is a culinary all-rounder. This classic dish is just as delicious on its own on fresh bread as it is with fine pasta or as a side dish with grilled food. Our tip: Mixed fresh with tender capellini, this cream unfolds its aromatic character particularly well, a little Grana Padano rounds off this simply perfect dish, give it a try. SUPERIORE.DE

The wine vinegar of Coltibuono is made from selected red wines and matures in small oak barrels, thus enhancing the wonderful vinous aroma. SUPERIORE.DE

These almond biscuits have been produced using the same recipe since 1858. Their secret lies in the exquisite ingredients. Extremely tender and delicate thanks to the high almond content and the pine nuts used. Traditionally enjoyed with Vin Santo or as a tea biscuit. SUPERIORE.DE

This premium aceto is matured for 6 months in oak and chestnut barrels. Reminiscent of a sweet wine in its fruitiness, it skilfully enhances salad dressings, mayonnaises, marinades and soups. Also exciting in a dark sauce or even over ravioli with meat filling. SUPERIORE.DE

Wonderfully fleshy, firm to the bite giant olives with stone, pickled in brine. As a snack with wine or Martini or as an ingredient in roast sauces with white meat. SUPERIORE.DE

Particularly aromatic, natural-tasting cream thanks to the use of dried porcini mushrooms. Delicately flavoured with salt and olive oil. Ideal with pasta or risotto with fresh porcini mushrooms. SUPERIORE.DE

The best Ligurian pesto, traditionally made using only fresh ingredients and Ligurian extra virgin olive oil according to original recipes. SUPERIORE.DE

Allegrini's Aceto di Vino is the result of a careful tasting of a selection of the company's own wines and subsequent refinement in 225l oak barriques over a period of 36 months. Clear pink colour, intense aroma and delicate taste. The acidity is wonderfully harmonious and combines with a spicy note that discreetly reflects the use of wood. SUPERIORE.DE

Tender artichoke hearts in olive oil. They are carefully cleaned beforehand and marinated with aromatic herbs. These little delicacies taste great with savoury ham, strong cheese or on their own on toasted wood-fired bread. SUPERIORE.DE

Laganelle flavoured with real truffles of the highest quality with an intense durum wheat semolina taste and the best consistency. SUPERIORE.DE

Huge olives from ancient trees in northern Apulia. The fruit is firm in consistency, uniform in size and intense in colour. The best produce of the highest quality and fine flavour. SUPERIORE.DE

Probably our best dark olives, small hand-picked Taggiasca olives of varying colours, from grey-beige to dark brown. After harvesting, they are stored for six months in brine in old Barolo barrels to remove the bitter substances. The wine barrels also give them a certain sweetness. They are then pitted and preserved in the best olive oil. Their flavour is spicy and nutty. SUPERIORE.DE