Extraordinary Food of Distinctive Quality
From a 5th generation family producer, this 12 year-old balsamic is made using traditional techniques of aging in wooden barrels. Each numbered bottle has a red foil-wrapped neck on which one finds the Consorzio Seal of Guarantee. This product is D.O.P. and D.O.C. certified.
From a 5th generation family producer, this 25 year-old balsamic is dense, full flavored, and highly fragrant. Each numbered bottle has a gold foil neck on which one can find the Consorzio Seal of Guarantee. This vinegar is both DOP (Donominazione di Origine Protetta) and DOC (Denominazione di Origine Controllata) certified.
The Cattani family developed this balsamic jelly especially for Rogers Collection. The thick, glass, wide-mouthed jar makes it a lovely gift.
This new premium vinegar is made from indigenous grapes from the Cattani’s own vineyard in the Modenese hills. It is aged for just over 8 years in oak and then finished in olivewood barrels.
This oil is distinguished by its great finesse. The cooler hills of the Umbrian town of Trevi produce olive fruits that are of smaller size and more concentrated flavor than those yielded in warmer climates. The production of olive oil at Trevi follows techniques not much different from those used by the Etruscan people 2,500…
Bucatini is aptly named after the Italian word Buco, meaning “hole.” It is a thick spaghetti-like pasta with a hole running through the center. Bucatini is popular throughout Lazio, particularly Rome. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which…
Eliche is also known as fusilli and is a cork-screw shaped pasta. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create…
This sweet ham, cured in the town of Langhirano, bears the honorable mark of the Consorzio del Prosciutto di Parma signifying its exceptional quality and rigorous curing processes. The 4th generation family-owned and operated Pio Tosini company has become one of the most credible and sought-after producers of Prosciutto di Parma and has been in…
Fruity, elegant and harmonious, yet showing verve and character, this oil springs from the slopes of Ama, in the Chianti Classico zone. The orchard is maintained by hand and the olives are hand-picked, so as not to damage the trees. Only a few hours pass between harvest and the start of the oil processing, which…
Traditional cheesemaking at its finest, every Parmigiano Reggiano fan should try the cheese made with the milk from Red cows (Vacche Rosse) as it was originally. Grana d’Oro’s Parmigiano Reggiano is made on the Catellani family’s single farm from their herd of 120 cows; they have been farming for over 80 years and are credited…