Delicacies

Risotto allo Zafferano is a great classic of Italian cuisine and delights with its fine saffron note, its bright colour and its elegant, warm aroma. Sautéed in a little olive oil, deglazed with white wine to taste and slowly cooked until creamy with light-coloured stock, it makes a wonderfully balanced risotto for up to four people. Finished with a little butter and grated Parmesan, the result is a dish of simple sophistication and a very special Italian character. 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

The Via Aemilia is one of the oldest roads in Europe – built by the Romans in 187 BC, it runs straight from Piacenza to Rimini, through the heart of Emilia. Reggio Emilia is located on this road, and the Medici House has been located on this road since 1890. The name of this balsamic vinegar is a nod to this history. Trebbiano and Lambrusco provide the grape must, which is fermented into vinegar and then matured for three years in barrels of various types of wood essence – oak, chestnut and cherry. This battery of different woods is the centrepiece of every balsamic vinegar: each essence plays its part, and it is the interplay that creates the whole.

Badia a Coltibuono: The name means "Abbey of the Good Harvest" and is located in the heart of the Chianti Classico near Gaiole. The house's wine vinegar is made from selected red wines from its own production, which are matured into vinegar using a slow process: no industrial acceleration, just time and the knowledge of the vinegar maker. Maturation in oak barrels rounds off the flavour and softens the acidity – at 7%, it is strong enough for vinaigrettes and stews, yet delicate enough for raw vegetables. Tuscan culinary tradition in a bottle. SUPERIORE.DE

Green giant olives with stone in brine from Apulia are a particularly high-quality speciality of impressive size, firm consistency and fine, balanced flavour. The fruit comes from ancient trees in northern Apulia and impresses with its intense colour, beautiful uniformity and the fleshy texture that makes good olives so desirable. They unfold their full characterful charm on their own as an aperitif, with cheese and antipasti or as a fine Mediterranean ingredient in the kitchen. SUPERIORE.DE

In any other cellar it would be a disaster: Amarone that turns to vinegar. In the Rizzardis' cellar in Negrar, it is a family tradition – and one that is older than any wine in the house. The "madre", the vinegar mother, dates back to the beginning of the last century: a living organism that has been absorbing and transforming every new Amarone vintage for over a hundred years. For ten years, the vinegar travels through ten barrels of descending size – of oak, pear, apple, cherry and almond. Each wood leaves its signature, until in the end a concentrate is created that blurs the boundary between flavour and wine.

From the Oasi di Capparrina in Menfi comes this extra virgin olive oil, a blend of Nocellara del Belice, Biancolilla and Cerasuola – three typical Sicilian varieties that grow on 98 hectares between the hills and the sea. Hand-picked at the beginning of October, about fifteen days before full ripeness, to maximise the organoleptic characteristics. Cold extraction in a continuous cycle. Bright, dense green colour. Intense aromas of fresh herbs, green tomatoes, artichoke and seaweed on the nose, with delicate notes of agrimony and basil. Fruity, savoury and intense on the palate, with balanced spiciness and a pleasant finish. Ideal with vegetable soups, pulses, fresh cheese and grilled fish and meat. SUPERIORE.DE

A name that doubles as a programme: the de Corato family and the Coratina olive variety not only share the same syllables, but also their homeland – the hills near Andria, where the Murgia slopes gently down to the Adriatic Sea. Here, in the shadow of Frederick II's legendary Castel del Monte, the family has been cultivating centuries-old olive groves since the 19th century. The Coratina is considered one of the most powerful varieties in Italy: rich in phenols, intense, with that distinctive bitter note that connoisseurs are looking for. Harvested by hand, cold-pressed on the day of harvest and matured for three months in glazed concrete tanks.

An organic extra virgin olive oil made from 100% Gentile di Larino from Di Majo Norante, obtained from olive trees in Molise that are over 30 years old. The early-picked fruit is processed immediately and cold-extracted to preserve its freshness and varietal identity. The colour is a warm gold with a green sheen. Aromas of artichoke, green almond, wild herbs and tomato panicle. On the palate, it is dense, clear and pleasantly flavoursome, with a fine bitterness and harmonious spiciness. Ideal with burrata, grilled vegetables, fish, pulses or simply on warm bread. An oil that conveys the soul of Molise in its purest form. SUPERIORE.DE

"Cru di Cures" Olio Extra Vergine di Oliva Sabina DOP 2025 from Lazio is an olive oil of remarkable balance, clear in expression and with a fine, cultivated personality. Green, herbaceous and mildly fruity, it develops an elegant flavour reminiscent of fresh herbs, young leaves and the quiet spiciness of Sabina's olive groves. With grilled vegetables, pulses or simply on bruschetta, it shows all its class - an oil with origin, depth and that natural noblesse that makes great simplicity so rare. SUPERIORE.DE