Gourmet Luxury

This page is dedicated to gourmets who love to enjoy good food, savoring the tastes and discovering the traditions, history and culture transmitted through food and products. With a good selection, choosing important events, special dates, we can concede ourselves to bring to the table the “luxury gourmet.” exceptional products with extraordinary features, products used by leading chefs in the best restaurants in the world. For example, a precious Foie Gras, product originated in France and soon became famous all over the world, used in the best restaurants for many different preparations, the delicacy and fine taste nothing short of delightful, velvety, intense and persistent. Many are the dishes created with the use of Foie Gras, from simple toast with a slice of foie gras to finish the now famous “Croccantino Foie Gras” invented by the world’s number one chef, Massimo Bottura.

Gourmet Luxury  "Foie gras" of France   Gourmet Luxury Caviar   Gourmet Luxury   "Oysters of Normandy" with caviar  France   Gourmet Luxury  "Jamon jabugo patanegra" of Spain

It is a small block of foie gras, that is formed inside and it is added to a few drops of Balsamic Vinegar of Modena extra old, the heart of foie gras is then covered and the block is literally crispy breaded with hazelnuts, an explosion of stratospheric flavor! Or the caviar of sturgeon, a delicacy unique to appreciate in purity. As for the meats “luxury” to be enjoyed every now and then, we recommend the best ham in the world, Patanegra, the Jamon Iberico de Bellota. A Spanish ham produced from Iberian pigs with characteristic black paw. The name “de Bellota” indicates that the pigs were bred in the wild in the forests of Salamanca and they are fed exclusively with berries and a few other oak woodland resources.

Gourmet Luxury  "Parmiggiano Reggiano" of Italy  Gourmet Luxury Aceto Balsamico of Modena  Italy   Gourmet Luxury  - "Caciocavallo podolico" of Italy   Gourmet Luxury  "Culatello from Parma"  of Italy
Among the products of Italian gastronomy are also high Balsamic Vinegar of Modena, Parma ham, Culatello, many cheeses such as Parmigiano Reggiano and Caciocavallo Podolian, produced by cows Podolica, now rare, a cow that does not makes a day in the stable, continuously to pasture and transhumance often produces very little milk only in a certain time of year, but her milk is qualitatively incomparable, hence the cheese product.
These are just a few examples of the extensive production of excellent products in the countries of the Mediterranean, which we hope to propose very soon lovers and connoisseurs.