Articles Catalog

The Classic version is the one that made history is a blend of five different dark chocolate, cocoa powder and a drop of milk cream. Without eggs, butter or flour. Three simple components for a large soft and creamy chocolate, with an intense and persistent taste, to be enjoyed at room temperature to capture all the immediacy and goodness of its ingredients. Excellent if accompanied with pears caramelized in a pan with red wine, a little sugar and spices, a sprig of whipped cream or an almond biscuit.
They are vacuum packed to keep their fragrance and goodness for months.
They must be kept at a controlled temperature (+ 2 / + 4 ° C) and leave them at room temperature a little before consuming them to better appreciate the enveloping flavors of these wonderful cakes.

 

These are the typical and the most famous biscuits from Tuscany, which has been copied a lot. The Marabissi secret recipe: just use the best ingredients and the manual treatment, according to the traditional Tuscan way. Enjoy them with a good coffee, cappuccino, or with a glass of Vinsanto dessert wine.
 

This is a variety of dwarf peaches and is a tuscan speciality. Perfect combination to a sparkling wine and cocktail. Or simply as an aperitif.

Durum wheat semolina pasta Pici a Matassa. A perfect alternative to fresh pici pasta, excellent cooking resistance. It goes well with all types of meat ragout, including game, but also with tomato sauces, or classic recipes such as "Pici all'Aglione", with garlic. 

It was the year 1928, the young Chiaverini brothers decided to found a small company for the production of jams, just outside the city walls of Florence, nowadays one of the well-known Italian artisan producers.
Explosion of genuine freshness. Here is our Extra Sour Cherry Jam.

Panforte is a traditional sweet of Siena, which is produced with honey, spices, and dried fruits. The pairings work best with semi-mature cheese like pecorino (sheep cheese) or soft goat cheese, with washed rind cheese like Taleggio or Fontina or flowered rind cheese like Brie, Camembert, and our "Buccia di Rospo". Let yourself go into a journey in the past, discover traditions, and authentic Tuscan flavors.

Strozzapreti pasta with ancient grains "senatore Cappelli". It has an excellent cooking resistance and more intense flavour. Strozzapreti are perfect with meat ragout, including game.

The Zolfino bean is part of the ancient varieties. It has the yellow color of sulfur and is also locally called "butter bean" because it melts in the mouth. It comes from the Valdarno and from the Pratomagno, province of Arezzo. It is small (dwarf variety), round, characterized by a very thin skin, which makes this bean more digestible and well accepted even by those who do not tolerate legumes. Unique in taste and consistency, delicious as a side dish.