The love that binds us to this wonderful land, the land we want you to get acquainted with through products grown on our plains, our hills. EMILIA FOOD LOVE is about careful selection, a unique culinary experience which begins under the Emilian sun and makes its way to your table. It is a new way of travelling, of discovering flavours and the quality of products which we choose for you, with dedication and passion.
About us...$25.90 USD
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy | 1671 kJ 402 kcal |
Fat | 30 g |
Of Which Saturates | 20 g |
Carbohydrate | 0 g |
Of Which Sugars | 0 g |
Protein | 32 g |
Salt | 1,6 g |
$28.90 USD
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy | 1671 kJ 402 kcal |
Fat | 30 g |
Of Which Saturates | 20 g |
Carbohydrate | 0 g |
Of Which Sugars | 0 g |
Protein | 32 g |
Salt | 1,6 g |
$34.90 USD
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy | 1671 kJ 402 kcal |
Fat | 30 g |
Of Which Saturates | 20 g |
Carbohydrate | 0 g |
Of Which Sugars | 0 g |
Protein | 32 g |
Salt | 1,6 g |
$61.90 USD
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules.
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy | 1671 kJ 402 kcal |
Fat | 30 g |
Of Which Saturates | 20 g |
Carbohydrate | 0 g |
Of Which Sugars | 0 g |
Protein | 32 g |
Salt | 1,6 g |
$76.90 USD
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules.
At 60 months Its friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy (as happens with other very mature cheeses). The typical aromas of younger maturations (milk, yogurt and hay) leave room for much more complex and marked, woody, smoky, spicy and citrus scents.
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy | 1671 kJ 402 kcal |
Fat | 30 g |
Of Which Saturates | 20 g |
Carbohydrate | 0 g |
Of Which Sugars | 0 g |
Protein | 32 g |
Salt | 1,6 g |
$90.90 USD
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules.
At 60 months Its friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy (as happens with other very mature cheeses). The typical aromas of younger maturations (milk, yogurt and hay) leave room for much more complex and marked, woody, smoky, spicy and citrus scents.
At 72 months the color is amber, dry, extremely crumbly, with hints of cheese crust, spices, leather, dried fruit, tobacco, medium flavor, in combination with a fortified wine it manages to perfectly restore balance in the mouth.
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy | 1671 kJ 402 kcal |
Fat | 30 g |
Of Which Saturates | 20 g |
Carbohydrate | 0 g |
Of Which Sugars | 0 g |
Protein | 32 g |
Salt | 1,6 g |
$77.90 USD $89.70 USD
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy | 1671 kJ 402 kcal |
Fat | 30 g |
Of Which Saturates | 20 g |
Carbohydrate | 0 g |
Of Which Sugars | 0 g |
Protein | 32 g |
Salt | 1,6 g |
$199.90 USD $229.70 USD
Try our collection of oldest Parmigiano Reggiano PDO at a special price!
Our offer includes:
- 1 KG of Parmigiano Reggiano DOP 48 months maturing
- 1 KG of Parmigiano Reggiano DOP 60 months maturing
- 1 KG of Parmigiano Reggiano DOP 72 months maturing
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules.
At 60 months Its friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy (as happens with other very mature cheeses). The typical aromas of younger maturations (milk, yogurt and hay) leave room for much more complex and marked, woody, smoky, spicy and citrus scents.
At 72 months the color is amber, dry, extremely crumbly, with hints of cheese crust, spices, leather, dried fruit, tobacco, medium flavor, in combination with a fortified wine it manages to perfectly restore balance in the mouth.
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy | 1671 kJ 402 kcal |
Fat | 30 g |
Of Which Saturates | 20 g |
Carbohydrate | 0 g |
Of Which Sugars | 0 g |
Protein | 32 g |
Salt | 1,6 g |
$319.90 USD $370.40 USD
Try our complete collection of Parmigiano Reggiano PDO at a special price!
Our offer includes 6 KG of Parmigiano Reggiano DOP:
- 1 KG of Parmigiano Reggiano DOP 18 months maturing
- 1 KG of Parmigiano Reggiano DOP 24 months maturing
- 1 KG of Parmigiano Reggiano DOP 36 months maturing
- 1 KG of Parmigiano Reggiano DOP 48 months maturing
- 1 KG of Parmigiano Reggiano DOP 60 months maturing
- 1 KG of Parmigiano Reggiano DOP 72 months maturing
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules.
At 60 months Its friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy (as happens with other very mature cheeses). The typical aromas of younger maturations (milk, yogurt and hay) leave room for much more complex and marked, woody, smoky, spicy and citrus scents.
At 72 months the color is amber, dry, extremely crumbly, with hints of cheese crust, spices, leather, dried fruit, tobacco, medium flavor, in combination with a fortified wine it manages to perfectly restore balance in the mouth.
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy | 1671 kJ 402 kcal |
Fat | 30 g |
Of Which Saturates | 20 g |
Carbohydrate | 0 g |
Of Which Sugars | 0 g |
Protein | 32 g |
Salt | 1,6 g |
$119.90 USD
If you ask about the ingredients going into traditional PDO balsamic vinegar from Modena, you will most likely be told grapes, time and ancient knowledge, the kind that is...
$199.90 USD
If you ask about the ingredients going into traditional PDO balsamic vinegar from Modena, you will most likely be told grapes, time and ancient knowledge, the kind that is...
$269.90 USD $319.80 USD
If you ask about the ingredients going into traditional PDO balsamic vinegar from Modena, you will most likely be told grapes, time and ancient knowledge, the kind that is...
$45.90 USD
Nutrition Information per 1tbsp (15 ml)
Acidity: 6%
Bottling site: n. CSQA329412
Net Cont: 8.5 FL OZ 250 ml
$399.90 USD $499.70 USD
In Reggio Emilia, it is said that in ancient times, Saint Prosper once coaxed a blanket of fog over the city, concealing it from barbarian armies and saving it...
$129.90 USD
In Reggio Emilia, it is said that in ancient times, Saint Prosper once coaxed a blanket of fog over the city, concealing it from barbarian armies and saving it...
$159.90 USD
In Reggio Emilia, it is said that in ancient times, Saint Prosper once coaxed a blanket of fog over the city, concealing it from barbarian armies and saving it...
$209.90 USD
In Reggio Emilia, it is said that in ancient times, Saint Prosper once coaxed a blanket of fog over the city, concealing it from barbarian armies and saving it...
$59.90 USD $75.80 USD
Balsamic Vinegar of Modena PGI - Aged
Nutrition Information per 100 ml
Energy | 1476 kJ 347 kcal |
Fat | 0 g |
Of Which Saturates | 0 g |
Carbohydrate | 81 g |
Of Which Sugars | 81 g |
Protein | 0,6 g |
Acidity: 6%
Goccia Nera: Sweet and sour condiment
Ingredients: cooked grape must (containes Sulfites)Bottling site: n. CSQA329412
Quantity: 250 ml
$29.90 USD
Goccia Nera: Sweet and sour condiment
Ingredients: cooked grape must (containes Sulfites)$29.90 USD
Goccia Tartufo: Sweet and sour white truffle condiment
Ingredients: Balsamic Vinegar of Modena 90% (cooked grape must, wine vinegar), cooked grape must, Truffle 0.1%. aroma (containes Sulfites)$29.90 USD
Goccia Gialla: Sweet and sour Fuji apple condiment
Ingredients: concentrated apple juice, concentrated grape must, apple vinegar (containes Sulfites)The word 'Emilia' immediately conjures up images of dining tables, but there's so much more to this region. It is also about history and nature, a unique land where plains and hills meet, where mountains stand vigil over fields, where traditions are passed down orally by fathers and mothers. Emilia Food Love takes you on a journey of discovery through legends and castles, lands caressed by torrents and streams, bringing you the local traditions and ancient wisdom of a land you are bound to fall in love with, no matter where you are from.
$10.90 USD
Simple like bread but inventive as there’s a new way of enjoying them. At the very beginning, making breadsticks was no easy task. It took much more than just the skilful hands of the baker to make good Grissini. The Stiror used to pull the dough, the Tajor was in charge of cutting it, the Coureur was the one who baked them, and the Gavor had the honour of taking them out of the oven. The result of such an effort was as natural as it was delicious. Who hasn’t munched breadsticks at a restaurant while chatting with friends, waiting for the meal to arrive? That’s why our Grissini deserve to be the star of your table. We make and pull them one by one to wow you with their traditional and unique taste, perfect for any occasion.
Parmigiano Grissini
Two Italian gastronomic benchmarks are better than one. That’s why our Parmigiano Grissini will be the star of your aperitifs with friends. Versatile, practical and scrumptious, Parmigiano Grissini are ideal for a quick snack wherever you are.
Enjoy them with a glass of wine, e.g. Franciacorta Brut, or serve them with our pumpkin compote. And if you want to amaze your guests, why not create a basket with some Parmigiano Grissini.
You can then put a few slices of your favourite cold cut in the middle for a guaranteed wow effect.
Nutrition Information per 100 g
Energy | 1671 kJ 402 kcal |
Fat | 17 g |
Of Which Saturates | 4 g |
Carbohydrate | 60 g |
Of Which Sugars | 1 g |
Protein | 15,5 g |
Salt | 0,5 g |
Fiber |
6 g |
$10.90 USD
Simple like bread but inventive as there’s a new way of enjoying them. At the very beginning, making breadsticks was no easy task. It took much more than just the skilful hands of the baker to make good Grissini. The Stiror used to pull the dough, the Tajor was in charge of cutting it, the Coureur was the one who baked them, and the Gavor had the honour of taking them out of the oven. The result of such an effort was as natural as it was delicious. Who hasn’t munched breadsticks at a restaurant while chatting with friends, waiting for the meal to arrive? That’s why our Grissini deserve to be the star of your table. We make and pull them one by one to wow you with their traditional and unique taste, perfect for any occasion.
Olive oil Grissini
From humble homes to royal palaces, no one can resist grissini. The legend says that Napoleon established a courier service for what he called les petits bâtons, to be sure he was never left without. Whether you eat them for breakfast, a snack, before or after dinner, our olive oil Grissini can be enjoyed any time of the day.
Wrap them in a slice of PDO Parma ham for a delicious, traditional snack or pair them with fresh, hard cheese, onion compote or our sweet jams, such as pear and fig jam
Nutrition Information per 100 g
Energy | 1875 kJ 448 kcal |
Fat | 14 g |
Of Which Saturates | 2,5 g |
Carbohydrate | 65 g |
Of Which Sugars | 1 g |
Protein | 12 g |
Salt | 0,15 g |
Fiber |
6 g |
$10.90 USD
Simple like bread but inventive as there’s a new way of enjoying them. At the very beginning, making breadsticks was no easy task. It took much more than just the skilful hands of the baker to make good Grissini. The Stiror used to pull the dough, the Tajor was in charge of cutting it, the Coureur was the one who baked them, and the Gavor had the honour of taking them out of the oven. The result of such an effort was as natural as it was delicious. Who hasn’t munched breadsticks at a restaurant while chatting with friends, waiting for the meal to arrive? That’s why our Grissini deserve to be the star of your table. We make and pull them one by one to wow you with their traditional and unique taste, perfect for any occasion.
Erbazzone Grissini
Erbazzone is a savoury tart made with herbs. In the old days, this dish was referred to with a dialect expression scarpasòun (from a part of the chard called scarpa, i.e. shoe).
Our Erbazzone Grissini combine two major traditions. After all, who wouldn’t want to have an Italian (Reggio Emilia) gastronomic speciality to hand?
You can enjoy them alone for a unique happy hour or a delicious snack. Recipe for a relaxing evening: Erbazzone grissini, the sofa and your favourite TV series.
Nutrition Information per 100 g
Energy | 1879 kJ 447 kcal |
Fat | 16 g |
Of Which Saturates | 3 g |
Carbohydrate | 60 g |
Of Which Sugars | 1 g |
Protein | 12,9 g |
Salt | 0,15 g |
Fiber |
6 g |
$10.90 USD
Simple like bread but inventive as there’s a new way of enjoying them. At the very beginning, making breadsticks was no easy task. It took much more than just the skilful hands of the baker to make good Grissini. The Stiror used to pull the dough, the Tajor was in charge of cutting it, the Coureur was the one who baked them, and the Gavor had the honour of taking them out of the oven. The result of such an effort was as natural as it was delicious. Who hasn’t munched breadsticks at a restaurant while chatting with friends, waiting for the meal to arrive? That’s why our Grissini deserve to be the star of your table. We make and pull them one by one to wow you with their traditional and unique taste, perfect for any occasion.
Onion Grissini
In the Middle Ages, onions were so important that people would pay their rent with them or give them as gifts. Luckily, today, we can enjoy them whenever we want as they are in abundance.
We associate bread and onions with the simplest thing possible. However, how can you resist them? Serve our onion Grissini with a tuna mousse.
But remember: one leads to another, so make sure you have enough stock in the house.
Nutrition Information per 100 g
Energy | 1997 kJ 475 kcal |
Fat | 15 g |
Of Which Saturates | 2,5 g |
Carbohydrate | 70 g |
Of Which Sugars | 1 g |
Protein | 12 g |
Salt | 0,15 g |
Fiber |
6 g |