It is the result of a careful selection of cold-pressed Italian extra virgin oils with very low acidity. Its bouquet is unmistakable: sweet, with slightly fruity aftertaste, the expression of a lively, fragrant and pleasant flavour.
Play with seasoning! An extra virgin olive oil set to vary the flavors whenever you want!
Just a drizzle of these olive oils is enough to give your mashed potatoes, pasta, risottos and salads that divine flavor or black truffle, morel and porcini!
Extra Virgin Olive Oil Trio of Black Truffle, Morel, Porcini
The Huilerie Beaujolaise produces completely natural virgin oils, each made using only one type of fruit. No mixing, nothing added, no preservatives, no chemicals: one fruit, one oil.
Anchovies are high in protein, in addition, it is an extremely versatile product that gives a spicy taste to any dish. Anchovies can give an exceptional taste to vegetables. Put a few washed anchovies in the pan along with garlic, olive oil and freshly squeezed lemon juice. Fry and put the chopped vegetables in a pan. Use this as a garnish or mix with whole grain pasta.
Artichoke hearts with a steam seasoned with herbs and spices in sunflower oil.
The typical Artichoke “alla Romana” with the entire stem. Worked exclusively by hand, raw allows to savor the unmistakable taste of the artichoke stem always cooked as it wants the ancient Roman tradition.
Mazza Balsamic Vinegar is a very dark, concentrated, and intensely flavoured vinegar originating in Italy, made wholly or partially from grape must. It is commonly used to season salads and soups.
​Aging in oak barrels for three years enhances the aromas and flavors that mature in contact with the grape juice and wood with hints of spices and a final consistency ideal for giving value to natural food and quality.
There are recipes created to make a dinner special such as the prawn cream risotto, with its refined touch and its delicate and enveloping taste, it is the perfect first course for a candlelit tête-à -tête meeting. The citrus scent of this creamy risotto will be enough to attract your better half before tasting. At the first bite all the intense aromas of the scampi cream risotto will be released in the mouth in an explosion of flavors that will definitely conquer the partner, who will unreservedly give in to this appetizing temptation
Olive Pomace oil – oil comprising exclusively oils obtained by treating the product obtained after the extraction of olive oil and oils obtained directly from olives.
The red chicory cream is perfect for seasoning a tasty first dish, with an inteste a little bitter flavour. Optimal for risotti, short and long pasta as well as on bread crostini and focaccia.
Mazza Red Wine Vinegar is a fat-free, low-calorie way to amp up flavor without having to worry about adding body fat It can be used to pickle foods, deglaze pans, marinate several types of eat and create decadent sauces.
It can be used for salads and garnishing soups as well.
This walnut sauce is fully included in the highlights of the of the Ligurian culinary tradition. It is characterized by a rich but delicate flavor, with rustic and intense notes, and is ideal for use as a condiment for many first courses. The most traditional combination of this full-bodied and fragrant sauce? With a great classic of Genoese cuisine, pansoti, but it is not uncommon that it also accompanies chestnut trofie and corzetti. For the sweet tooth try it simple over a slice of toast: mouth-watering!
Mazza White Wine Vinegar is a type of vinegar made from fermented white wine. It can be used to pickle foods, deglaze pans, marinate several types of meat, and create decadent sauces.
Ingredients: Organic Matt durum wheat semolina, water. These cylinders, with their larger-than-life size and immense power of communication, create a festival of opulence. Their spectacular resistance when cooked and fleshy consistency are a real joy for the sauces that accompany them.
This resilient and rich variety of wheat is at its best when farmed in the sunny fields of Apulia, before being
perfected by our master pasta makers. When Matt pasta cooks, it releases a summery bouquet of hay, desiccated
coconut and stretched curd. Its ancient taste reminds of stone cooked bread, butter and bamboo shoots.
This resilient and rich variety of wheat is at its best when farmed in the sunny fields of Apulia, before being
perfected by our master pasta makers. When Matt pasta cooks, it releases a summery bouquet of hay, desiccated
coconut and stretched curd. Its ancient taste reminds of stone cooked bread, butter and bamboo shoots.