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Imagine extra virgin olive oils made from different olive breeds, imagine to taste the differences among them and choose your favourite to match organically grown vegetables.

Imagine a dairy which makes just 9 wheels of Parmigiano a day, and another one nested among the hills which uses only the milk of their 70 goats to produce a variety of cheeses.

Imagine farmers who have saved from extinction Italy's native pig breeds and stili make traditional charcuterie products out of them, like Spalla cruda di Palasone or traditional, non-industrial Culatello di Zibello.

Due to very limited and strictly regulated production (about 7.600 non-industrial Culatello di Zibello per year and even less Spalla cruda di Palasone) they are very hard to be found out of the tiny strip of land where they are produced, but they are considered the best dry-cured pork products in the world. Check them out!

Imagine more "traditional charcuterie" products from Tuscany and Emilia-Romagna, like the world-famous Parma ham, different kinds of Salame and a 14-months cured bacon made from native Black Parmesan pigs.

Imagine traditional pasta from Gragnano - Napoli and a selection of fresh and aged goat-, sheep- and cowmilk cheeses. Imagine a glass of Italian wine carefully selected among Italy's best white, red and late pick wines to match each course at best.

We have toured Italy in our effort to choose the noblest and rarest products for you, and we hope you will enjoy our menu.