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Salame Napoli is made exclusively with choice pork meat, a wide selection of herbs and spices and a gentle smoking process. A classic coarse cut, seasoned with an intense aroma reminiscent of the southern regions.
Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig)
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Spaghetti Divella 500gr
Linguine Divella 500gr
Penne Divella 500gr
Rigatoni Divella 500gr
Fusilli Divella 500gr
Tomato sauce Mutti 700g
Basil tomato sauce 330g
Olives and Cappers
tomato sauce 330g
Barilla Bolognese sauce 400g
Mulino Bianco Cuor di mela 250g
Mulino Bianco Tarallucci 400g
Mulino Bianco Tarallucci 400g
Pavesi Gocciole 500g
Savoiardi 400g
Chickpeas Cirio 370g
Cannellini Cirio 370g
The` San Benedetto Peach 33cl
The` San Benedetto Lemon 33cl
Taralli Fennel seed 230g
Taralli Olive Oil 230g
Cuor di mela 500g
Pan di stelle
Fette biscottate Mulino Bianco
Fette biscottate Dorate Mulino Bianco
Voiello farfalle 500g
Voiello Sedani 500g
Mezze penne Tricolore Barilla 500g
Fusilli Barilla 500g
Bucatini Barilla 500g
Penne Rigate Barilla 500g
Acqua Panna 500ml
Acqua San Pellegrino 500ml
Caciocavallo is a typical hard cheese that originated in southern Italy. Made with cow's milk, it is a raw stretched cheese salted in brine. It is round or elongated, with a collar around its “neck” that forms a “head.” It can weigh up to 4 1/2 pounds.
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