"L'Italia a Tavola"
“Italia a Tavola” was born as a dream of a journey through the history, scents and colors of Italian tables.
From North to South we will explore the regions of Italy through their most representative recipes.
Recipes chosen not only for their typicality, but also for the uniqueness of the products used, the gastronomic excellence and the family stories.
In the line, you will find PDO products, Slow Food presidia and small local presidia, all to celebrate the biodiversity of Italian territories, ingredients and the people who represent them.
For us, “Itala a Tavola” is the journey everyone has dreamed of taking, it’s sitting down with an Italian family who tells us about their recipe, the sensations and emotions it conveys.
Fazzoletto "Oss Buss"
Lombardy
Handmade Fazzoletto with Ossobuco and gremolada
Oss Buss is made with a mix of fine flours with high nutritional value and low glycaemic index, Senatore Cappelli and stone-ground Antiqua flour. Its filling is ossobuco and gremolada enriched with a citrus aroma. All enclosed in a saffron pasta sheet.
A bit of history
The name Oss Buss was inspired by what is identified as the first and most important gastronome of late 19th century Italy, Pellegrino Artusi. In 1891, he wrote “La scienza in cucina e l’arte di mangiar bene” (Science in the Kitchen and the Art of Eating Well), the first real cookbook dedicated to the art of eating well and conviviality. In the book, he refers to the recipe for Milanese ossobuco with the dialect term Oss Buss. This name was therefore inspired by Italian gastronomic culture, representing one of its most illustrious names.
Tortello Sciuscià
Campania
Handmade Tortello with Neapolitan Ragout
Sciuscià is prepared with a mix of high-quality flours with high nutritional value and low glycemic index, Senatore Cappelli and stone-ground Antiqua flour.
The filling is beef cooked slowly for four hours to which onion is added, which during the long cooking releases sweetness and flavor.
A bit of history
The name Sciuscià comes from a figure in the Neapolitan port areas in the early 1900s, from the English noun “Shoe Shine”. Turned by the Neapolitan pronunciation into Sciuscià. In this context, ragù alla Genovese was born, prepared in Naples for the Genoese sailors of the Neapolitan port. Over the years, the figure of the Sciuscià has been a source of literary and cinematic inspiration when portraying a person disposed to do anything to realise his dreams.
Pansotto Portofino
Liguria
Ligurian Pansotto with borage, organic chard,
Vessalico garlic and marjoram.
For this pansotto we wanted to use a Slow Food presidium, the garlic of Vessalico, a precious product from the interior of Albenga, in Vessalico.
The chard is a KM 0 ingredient.
Curiosity
The production of Vessalico garlic takes place only in 11 Ligurian municipalities, in the typical Ligurian terraces of the Arroscia valley, a place with a mild climate and which is subject to the sea breeze.
For its characteristics of sweetness, the intense aroma but at the same time the delicacy on the palate, it is used by many chefs who appreciate its taste and digestibility.
Robiola e Tartufo
Piedmont
Handmade Fazzoletto with Robiola from Roccaverano and Fine Black Truffle
Our handmade Fazzoletto is made with a mix of high-quality flours with high nutritional value and low glycemic index, Senatore Cappelli and stone-ground Antiqua flour.
The filling is made of truffle and Robiola di Roccaverano, a DOP cheese produced in the Piedmontese municipality of the same name according to a limited specification. It is made of 50% cow’s milk and the remaining 50% sheep’s milk. The aftertaste is acidulous and fragrant.
Curiosity
The origins of Robiola di Roccaverano PDO are traceable to the Celts, who settled in Liguria and started making a very similar cheese. It was then with the arrival of the Romans that the cheese took the name ‘rubeola’, from the Latin ruber, a term used to indicate the colour taken on by the rind at the end of maturing.
Nerone
Latium
Tortello with burnt wheat, without dairy products
Our Tortello Nerone is handmade completely without dairy products. The filling is made from a dish that is a symbol of Lazio cuisine: chicory ripassata.
The dough is made of burnt wheat and filled with repassed chicory, olives, capers, pine nuts and sultanas.
Curiosity
Burnt wheat is a grain of very ancient origin. It was the wheat left over after the harvest; the soil was burnt in order to fertilise it, and the remaining burnt wheat was allowed to be harvested by the workers. Later it was discovered that it had many nutrients, a higher protein content and many minerals, as well as its unmistakable rustic taste.
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Vieni a trovarci in bottega in Via Flavio Gioia, 1/3 a Rivalta di Torino.
