Lombardia

In the Lombardia region the culinary tradition has been largely influenced by the territory’s natural characteristics and its historical circumstances. For a very long time, the different Lombardian cities were under the rule of neighbouring powers and have developed customs and manners that differ greatly from one another. This is the reason why it is impossible, nowadays, to speak of a specifically and uniform regional Lombardian cuisine, as every province displays a different set of traditions. If you are looking for a perfect Italian food gift, you have come to the right place.

Strawbeey Jam az. Barbieri gr. 400, Chestnuts Syrup Az. Barbieri gr. 400: These confectionery delicacies are made exclusively with the best fruit. No artificial aromas are added to the products: the product’s rounded flavour and its sweetness originate in the quality of the raw materials used.

Mix Fruit Mustard Az. Barbieri gr. 750: this mustard is made using only the best fruit, which has reached the optimal level of ripeness and is, therefore, able to withstand the candying process and the subsequent immersion in the mustard seed infused sugar syrup.

Brutti e Buoni Pasticceria Veniani gr.200: the Brutti e Buoni (Ugly and Tasty) biscuits are produced by the Pasticceria Veniani following the recipe Costantino Veniani invented in 1878. The rich almond and hazelnut aroma, mixed with a delicate vanilla flavour, make this a dessert suitable for every occasion.

Torrone Fuoriporta Selection gr.100: a typical Cremona sweet made of simple ingredients: almonds, egg yolks and honey.

Giardiniera Sauce Alice gr.500: the Giardiniera sauce is made with cauliflowers, carrots, peppers, onions, and apples; the latter give the sauce a sweet and sour flavour.

Trotelli Cremaschi Il forno Paolo e Ale gr. 500: fresh pasta stuffed with a sweet filling made of chocolate amaretti and spices, dressed with a generous helping of butter and cheese. The main characteristic of this dish is the fine balance between the sweetness of the filling, the saltiness of the dressing and the perfect thickness of the pasta. Made in Italy never sounded more in place.

Cremasco Salami gr. 100, Cacciatori gr. 300: The Cerutti farm produces cured meats and cold cuts following ancient traditional methods. The sausages are compact, homogenous and present no elasticity. The cold cuts are ruby red in colour dotted with small pieces of fat, which is evenly distributed. The aroma is delicate and characteristic.

Grana Padano gr.1000: A hard cheese that is cooked and ripened slowly. The milk used to produce the Grana Padano comes from grass and hay fed cows, which are milked twice a day. After the mild is partially skimmed, the milk is left to coagulate in copper kettles. By the 15th century, it was one of the most popular Italian cheeses and still remains one of Italy's best selling cheeses worldwide. The optimal energetic values, the Grana Padano’s quality and its nutrients render this semi fat cheese a healthy and beneficial addition to the diet of children, teenagers, pregnant women and elderly people.

Brut Franciacorta Montenisa lt. 0,75: Sparkling Spumante wine from the DOCG area of the Brescia province.

Lugana DOC Civielle lt. 0,75: Fresh white wine produced form Trebbiano grapes. It pairs well with vegetable or fish-based dishes. This is the most widely planted white grape of all the Italian wines.

Bonarda Doc Oltrepò Az. Monsupello lt. 0,75: A vibrant red wine that complements well all the locally produced cured meats.