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then preserved in sunflower oil
Dario Loison uses the finest ingredients and a long 72-hour leavening process to create the best panettone we've ever tasted
A decadent chocolate bar beautifully wrapped - for lovers of Florence
Try it with steak tartare or simply added to a sandwich
Ligurian Walnut Pesto by Ranise, 4.6 oz, 12/CS Marella then preserved in sunflower oilA rich and creamy sauce that is ideal with delicated pastas from Liguria such as our Alta Valle Scrivia tagliatelle, croxetti, trenette, as well as in stuffings for ravioli or cannelloni. Use it as a crepe filling. Although it is made with a basic blend of ingredients, this sauce is absolutely delicious.
