THE FORMULA: Based on water and natural ingredients, Gingerino is a simple, spontaneous and not binding aperitif.
GINGERINO: It is the soft aperitif par excellence, as well as the synonym of genuineness, with the strong relational and affective valence with its origin territory: the Triveneto.
THE CHARACTERISTICS: Gingerino is characterised for his distinctive red colour and has a single, bitterish, lightly crisp and pleasantly balanced taste, appreciated singly or mixed with other alcoholic products or saps and squeezing of fruit.
Sugo alle Olive - L'Orto di Beppe, 100 % italian tomatoes.
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The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.
Amaretti soft 300 gr - Mario Fongo
Rubatà with rosemary 200 gr. - Mario Fongo
Short pastry cookies with jam, also known as "ox eyes".
The Sextner butter is one few which is produced of sour cream and is really requested around. Of course it is also produced of milk free of genetic engineering and without additives.
