Delicacies

Golden yellow, almost luminous – saffron colours the dough like no other spice. Durum wheat semolina, fresh eggs, saffron incorporated directly: The flavour is warm, slightly floral, with a characteristic hint of bitterness in the background. Bronze mould, slow drying. For seafood, for mussels, for a simple burro e zafferano – the format that carries the saffron without overpowering it. SUPERIORE.DE

Crema di peperoncini from Piedmont is a savoury cream made from paprika, medium-hot pepand olive oil with a lively, yet pleasantly balanced spiciness. It gives many dishes a spicy depth and exactly that interesting flavour that makes Mediterranean cuisine so appealing. Whether with pasta, on crostini, in sauces or as a fiery accent to meat and vegetables – this cream brings a fine dose of Italian temperament to the plate. SUPERIORE.DE

Pomodori secchi are a wonderfully aromatic speciality with a concentrated, deliciously fruity tomato flavour and a pleasantly meaty texture. The best halved tomatoes, preserved in sunflower oil, bring Mediterranean depth and sun-ripened richness to the plate. On antipasti platters, with cheese and salumi or to flavour sauces, they add an intense, typically Italian accent. SUPERIORE.DE

Cucunci are a fine delicacy with a Mediterranean flavour: caper apples with stems, marinated in white wine from the Glera grape. Subtle bitter notes and an extremely delicate, slightly sweet flavour lend them an elegant, balanced aroma that is just as impressive on its own as it is in combination with other antipasti. They also add a particularly stylish, authentic Italian accent to classic vitello tonnato. SUPERIORE.DE

Condimento Bianco from Emilia-Romagna is a fine organic condiment made from white wine vinegar and cooked grape must, mild in acidity and elegantly balanced between delicate sweetness and aromatic depth. Notes of wine, apple and honey lend it finesse and make it a particularly harmonious choice wherever bright clarity is required. Ideal for tomato salads, fine sauces, fish dishes or vegetables, to which it adds flavour without masking their aromas. 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

Pesto rosso from Liguria is a fine, aromatically dense pesto made from sun-dried tomatoes, basil, Grana Padano, pecorino and pine nuts. Its intense, balanced, spicy flavour goes perfectly with fresh goat's cheese, grilled fish or as a sophisticated accent to potato salad. With a little pasta water, it can also be turned into a wonderful Mediterranean sauce for pasta in no time at all. SUPERIORE.DE

Risotto al Tartufo is an exquisite risotto mixture with fine truffles and aromatic porcini mushrooms, which releases its warm, seductive aroma as it cooks. The preparation is pleasantly simple, but the result is all the more refined: a creamy, expressive risotto for four with plenty of depth and elegant character. Finished with a little butter and grated Parmesan, the result is a dish that shows Italian culinary culture at its most flavoursome. SUPERIORE.DE

Funghi are a fine antipasti speciality: tender mushrooms, cleaned by hand, gently grilled and marinated in oil. Grilling adds depth and expression to their delicate flavour, while retaining their juicy texture. They are particularly delicious on antipasti platters, with young cheese or as an aromatic accompaniment to small starters. 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

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

Green giant olives with stone are a classic Mediterranean speciality with a wonderfully fleshy texture, a nice bite and a balanced, spicy flavour. Preserved in brine, they retain their clear flavour and are ideal as a snack with wine or martinis. They also add a fine, savoury accent to roast sauces with white meat and bring Italian character to the kitchen. SUPERIORE.DE

Cantuccini Classici, the famous biscotti di Prato from Tuscany, have been baked according to the same recipe since 1858 and are one of the great classics of Italian baking. Their special appeal lies in the exquisite ingredients, the high almond content and the fine pine nuts, which give them an exceptionally delicate, delicate flavour. Served classically with Vin Santo or enjoyed as a fine tea biscuit, they reveal their timeless elegance. SUPERIORE.DE

Pesto ligure verde from Liguria is a first-class basil pesto, traditionally made according to original recipes and using only fresh ingredients. Ligurian extra virgin olive oil gives it that fine, balanced flavour that makes a genuine pesto of this origin so unmistakable. With pasta, on crostini or to enhance Mediterranean dishes, it brings all the freshness and elegance of Ligurian cuisine to the plate. SUPERIORE.DE

Carciofi are tender artichoke hearts in oil, carefully cleaned and marinated with aromatic herbs. The result is a fine antipasti speciality with an elegant, slightly tart vegetable flavour and Mediterranean spice. These little delicacies reveal all their Italian charm when served with savoury ham, strong cheese or on their own on toasted wood-fired bread. SUPERIORE.DE

The same narrow ribbon, the same origin – but with black truffle in the dough. Seven whole eggs per kilogramme of cast, plus summer truffles: a raw material that is not concealed, but integrated. The result is a pasta that smells of forest and earth even before the condiment. Bronze mould, slow drying. Best served with a little – butter, parmesan and perhaps a fresh truffle on top. That's all it needs. 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

Paté di tonno from Liguria is a finely balanced tuna cream with a full flavour and a pleasantly creamy consistency. It is ideal for canapés, as a savoury spread under boiled ham or as a classic base for a successful vitello tonnato. It also lends an elegant, flavoursome depth with an authentic Mediterranean character to mayonnaises, refined with capers, as well as salad and pasta sauces. SUPERIORE.DE