Premium Italian (14)

Rummo Penne Rigate (500 g), €3.00

Rummo Penne Rigate No. 66 500g

Rummo Basil Sauce (340 g), €3.55

Rummo Sugo Al Basilico Genovese DOP 340g

Orto D'autore Passata Tomato Sauce (360 g), €2.51

Orto d' Autore Passata 360g

Rummo Taglioini (250 g), €3.25

Rummo Taglioni All Uovo 250g

Rummo Orzo Pasta (500 g), €3.00

Rummo Nº 27 500g

Don Antonio Puttanesca Sauce (500 g), €4.35

Don Antonio Tomato Sauce Puttanesca 500g

Rummo Gnocchi (500 g), €3.29

Cook for 2 minutes* *Strain when they rise to the surface

Alce Nero Arborio Rice (500 g), €5.00

According to the organic food regulations with rotation of wheat, corn, soy, alfalfa. Fertilization with organic manure (green manure). Surface treatment with harrows and plowing. Fake seedbed for weed removal, manual and mechanical weed control. Only if necessary and according to the organic food regulations. Flooding is done with spring water or from water consortium or from Ticino river. In October with combine harvester. Stubbles are cut and buried in the field. After drying with hot air, the rice is transferred to the rice mill and stored in dedicated silos. Mechanical cleaning follows to remove impurities, husking by roller machine, whitening by stone abrasion and optical selection. Packaged in vacuum-sealed.

Antonella Fine Pulp Passata (680 g), €3.15

Antonella Tomato Pulp Extra Fine 680g

Biolevante Delicate Extra Virgin Olive Oil (500 ml), €11.99

Superior category olive oil obtained directly from olives and solely by mechanical means.

Levante Org 100% Italian Evo Oil (500 ml), €12.99

The Organic is a natural Extra Virgin Olive Oil obtained exclusively by olives 100% Italian come from organic farming that uses only organic fertilizers. Produced with the same ancient making philosophy, in perfect harmony with nature, it is characterized by a delicate and slightly spicy fruity flavor. Superior category olive oil obtained directly from olives and solely by mechanical means.

Maza Mia Carnaroli Rice (300 g), €3.90

Risotto: a great dish explained There is often much mystery about the making of risotto. It is not difficult, but it requires practice and attention. The most crucial step is when you add the rice initially to the hot oil. This is when you toast the rice and it needs to be done for a good 4 to 5 mins. Then add a few ladles of hot stock intermittently. If you used cold stock the end result would be too mushy. Risotto doesn't wait, so make sure your guests are sitting down before you serve! Anna Maza

Merlini Dried Porcini Mushrooms (20 g), €3.75

Merlini Dried Porcini Wild Mushrooms

Rummo Vegetable Sauce (340 g), €3.65

Rummo Bolognese Vegetale 340g