Ferratelle are the most typical Abruzzese pastry made with eggs, sugar, and flour, prepared by hand with the classic iron that presses and cooks them—many still make them at home. They are also known as “Pizzelle,” “Neole,” or “Cancellate” depending on the area where they are produced.

Crunchy and crumbly, delicious. Made with flour, butter, sugar, eggs enriched with delightful chocolate chips.

Particularly delicate and crumbly breakfast cookies, without milk.

Soft pastry made only with hazelnuts, sugar, and egg white, without flour or added fats, simple yet intensely flavorful.

Pecorino Regnante has an aging period ranging from 4 to 6 months. For this reason, it has a delicate taste and is ideal for those who love pecorino in general but prefer less intense flavors.

Ingredients: Sheep’s milk, rennet, cultures, salt. Type: Semi-cooked paste. Mild table cheese,
tending toward spicy when aged

Pecorino Regnante is one of the typical Abruzzese products from the Campotosto plain, in the
Gran Sasso and Monti della Laga National Park.

Mixed Cheese “Serafino” Ingredients: Sheep’s milk, cow’s milk, rennet, cultures, salt. Type: Semi-cooked paste.

Serafino cheese has an aroma of hay and mountain herbs; on the palate, hazelnuts and sweet almond are distinguished. The paste is soft, soluble on the palate, and has a persistent flavor.

This is the quintessential typical salami prepared with pure pork, medium-fine grinding, stuffed in natural casing and pressed with chestnut wood boards.

Also called “coglione di mulo,” prepared with choice ham meat finely ground, enriched with a lard core, still tied by hand with the characteristic elm twig that tightens as aging progresses.

With its characteristic horseshoe shape, it was once called “cicolana di carne.”
Medium grinding prepared with choice meat and natural aromatics, it has a more delicate flavor than the classic Aquilana sausage.

This is a prosciutto of high quality: naturally aged, unmistakable flavor, determined by the salting and massage of expert hands that make it unique.

The territory of the Gran Sasso and Monti della Laga National Park, rich in biodiversity with an unspoiled environment, allows for the production of different types of honey, which naturally vary according to climatic changes that affect different blooms. Ranging from altitudes varying from 900 to 1,430 meters above sea level, the honey offered for our breakfast comes from mountain production.
The Wildflower honey produced at an altitude of 950 m collects all blooms from the start to the end of production.
Chestnut honey collected around 1,100 m, single-flower, is produced by bringing the bees to the site at the beginning of flowering and extracting the honey as soon as flowering ends.

Apple and saffron, a perfect combination of flavors that creates a delicate yet aromatic product. Excellent paired with mild cheeses with a sweet and subtle flavor.

INGREDIENTS:
Apple, sugar, “L’Aquila saffron PDO,” lemon juice, spices

Pairs with well-aged and savory cheeses.

INGREDIENTS:
Peppers, sugar, hot peppers.

Pairs with delicate blue-veined cheeses, medium-aged.

INGREDIENTS:
Figs, sugar, vinegar (traces of SULFITES).

100% Red Onion from Tropea Calabria PGI”
Excellent paired with medium-aged cheeses.

INGREDIENTS:
“Red Onion from Tropea Calabria PGI,” sugar, vinegar (traces of SULFITES), salt, spices.

GLYPHOSATE ZERO

The tradition of jams includes apricot jam among the classics.

INGREDIENTS:
Apricots, sugar, lemon juice.

Black grape jam is surprising because it is not customary to find it among jams. The variety of grape we use is very sweet and aromatic to the point of giving the jam an unparalleled aroma.

INGREDIENTS:
Strawberries, sugar, lemon juice.

INGREDIENTS:
Peaches, sugar, lemon juice.

INGREDIENTS:
Plums, sugar, lemon juice.

INGREDIENTS:
Plums, sugar, lemon juice, vanilla bean. Madagascar Bourbon.