Delicacies

Slightly larger form of farfalle (butterfly pasta) of the highest quality with an intense durum wheat semolina flavour and the best consistency. SUPERIORE.DE

Very wide ribbon noodles of the highest quality and best consistency are made with extremely fresh eggs (maximum three days after laying). SUPERIORE.DE

Small, aromatic capers, delicately flavoured and preserved in wine vinegar. These small fruits are a firm favourite in the southern Italian cucina and are sure to make your gourmet heart beat faster. SUPERIORE.DE

Red and yellow pepper fillets, large and fleshy, without skin, roasted and marinated in oil. Mild and aromatic for starters, salads or with bagna cauda. SUPERIORE.DE

A classic in the Italian pasta kitchen. Heat the spice mix in oil and mix into the spaghetti - done. Also ideal for marinating vegetables or sheep's cheese in oil. SUPERIORE.DE

Tonnarelli is the name given to this spaghetti-like pasta from Rome. Refined with paprika, of the highest quality with an intense durum wheat semolina flavour and the best consistency. SUPERIORE.DE

Tonnarelli is the name given to the spaghetti-like pasta from Rome. Refined with squid, it is of the highest quality with an intense durum wheat semolina flavour and the best consistency. SUPERIORE.DE

Aromatic, green olives in Calabrian-style oil. The spicy fruits are lightly pressed and delicately dressed with fennel seeds, pepand finely sliced garlic. Simply enjoy on their own or as a spicy accompaniment to pecorino or salami. SUPERIORE.DE

Pesto is the ideal base for flavouring sauces and is the classic accompaniment to all pasta dishes when used on its own. Pesto is also delicious as a typical Italian spread. SUPERIORE.DE

The famous Tuscan cantuccini made from whole almonds according to a classic recipe. Ideal for dunking in Vin Santo and other dessert wines or with a cappuccino, also ideal with ice cream or simply as a nibble. SUPERIORE.DE

The green olive cream made from ground green olives is a delicious spread with a thick consistency or the basis for delicious sauces. In any case: typically Italian. SUPERIORE.DE

Kalamata olives from Italy, with a firm consistency and typical flavour, preserved in sunflower oil and aromatic herbs. SUPERIORE.DE

Made from artichoke hearts and olive oil. This delicate cream is ideal with meat, to flavour vegetable risotto or extended with cream sauce with hot pep. SUPERIORE.DE

Classic, perfect, basta! This pasta mix of fresh, aromatic garlic pieces, chilli and oil is the perfect base for the Italian classic spaghetti aglio, olio e peperoncino. An absolute favourite, by the way: you can also find the matching pasta from Rustichella d'Abruzzo in our shop! 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

The fine handmade ribbon noodles of the highest quality and best consistency are made with extremely fresh eggs (maximum three days after laying). SUPERIORE.DE

Sicilian lemons make this laganelle made from durum wheat semolina with eggs the perfect accompaniment to Mediterranean flavours, e.g. as an intermediate course with thyme and mushrooms or as a dessert. SUPERIORE.DE

Fine ribbon noodles of the highest quality, refined with porcini mushrooms, with an intense durum wheat semolina flavour and the best consistency. 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

A Ligurian speciality made from ground nuts, olive oil and cheese. Add cream or pasta cooking water to make a savoury and very tasty sauce for ravioli, gnocchi, pasta or rice. With a little oil, it can also be used as a marinade for meat or fish. SUPERIORE.DE

Arborio has a floury centre, good firmness to the bite, ideal for risotto alla Milanese. Absorbs a lot of liquid but still remains loose. The cooking time is approx. 17 minutes. SUPERIORE.DE

Black olive cream made from the small, ripe olives of Liguria, with a little extra virgin olive oil and pep. It is versatile and can be used for meat dishes, salad dressings, 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