The extra virgin olive oil "I Clivi" is made from different cold pressed Italian cultivar, experctly selected. An especially appreciated blend, with an intense and lively taste. Decise taste and fruity aroma from the cold pressing. 

Decise fruity taste, grassy, fresh, full with green almond aftertaste, thistle and notes of spicy and bitter. Excellent for garnishing vegetable soups and meat dishes. It's ideal for cooking meat and frying.

750ml

Olive Taggiasche già denocciolate, per un aperitivo diverso o per un piatto con un gusto speciale.

Fra le diverse varietà di olive, la Taggiasca è stata portata in Liguria dai monaci provenzali. Il frantoio di Santa Rita di Oneglia, a partire proprio da questa varietà di olive, produce un olio di qualità superiore. Fortunatamente, però, non tutte le olive finiscono sotto la macina: alcune vengono racchiuse in eleganti barattoli, pronte da portare in tavola per un aperitivo speciale o per essere utilizzate in prelibate ricette.

180 g

The Sauce with Culatello is made using one of the most famous cured meats from the province of Parma. A tasty sauce but at the same time accompanied by sweet notes, ideal for your greedy meals. 

INGREDIENTS: Tomato puree, culatello 17% (pork, salt, pepper, garlic), raw ham 10% (pork leg, salt), milk, cream, extra virgin olive oil, celery, carrot, onion, double tomato concentrate, butter , sea salt from Cervia. Origin of the tomato: Italy. After opening, store in the refrigerator. GLUTEN FREE.

The ready-to-use sauce with Culatello is easy to use. Also excellent to accompany an appetizing homemade Polenta.

Size: 0,5L

From the cold pressing of various cultivar, expertly selected and harvested before full ripeness, comes our Buon Frutto. With a rounded and lightly fruity taste. It has superior nutritional characteristics and high antioxidant power.

Medium fruity flavour, rounded, sweet of almond and pine nut with an artichockes aftertaste. Straight from the bottle is excellent of legume and vegetable soups and meat. Perfect for every kind of cooking.

Medium fruity oil obtained from Nocellara del Belice, the typical variety of western Sicily (Partanna and Campobello di Mazara areas). From olive groves facing South, at 200-400m above sea level.

Medium fruity intensity with hints of of artichoke, green almond, freshly cut grass, green tomato and aromatic fresh herbs.

Persistent bitter and spicy in balance with the fruity notes.

500 ml

Rich in taste and fragrant, capers are a passepartout for sicilian dishes. 

INGREDIENTS:Capers, Sicilian sea salt.

USES:Unsalt before the use. It is recommended to pair with pasta gravy sauces, fish or meat dishes, pizza or couscous.

Tomato sauce with Anchovies and Wild Fennel is the result of a traditional Mediterranean recipe, that comes from the meeting of anchovies with the tomato sauce, all seasoned with garlic, wild fennel, almonds and Frantoi Cutrera extra virgin olive oil.

Ingredients: Tomato sauce, Anchovies, Frantoi Cutrera extra virgin olive oil, wild fennel, onion, almonds, salt, sugar, garlic , chili pepper. Acid: citric acid;

Heat for two minutes. Perfect for all types of pasta (spaghetti, paccheri, busiate). We suggest to complete the dish with some toasted readcrumbs.

Delicate and delicious artichokes in oil for an aperitif or an appetizer in company, ideal to be enjoyed at room temperature.

290 g

Tomato Sauce with (chopped) Fried Eggplant is a typical recipe of the south-eastern part of Sicily. The recipe calls for a few simple ingredients, for which, it is necessary that each of them should be good quality. For this recipe, in order to obtain the best results, we have selected the basic material among our local excellences.

Ingredients: Tomato sauce, eggplant, Frantoi Cutrera extra virgin olive oil, onion, salt, sugar cane, basil, chili pepper. Acid: citric acid;

Heat for two minutes. Perfect for all types of pasta (macaroni, paccheri, busiate, tagliatelle).

190 gr

We have put the best ingredients into a jar, so you can have the game sauce beloved by Italians but so difficult to cook whenever you fancy it! Prepared using only wild boar hunted in Emilia-Romagna combined with the highest quality, carefully selected ingredients.

Ingredients: 57% boar meat, tomato paste, bacon, red wine, Medicina’s golden onion, extra virgin olive oil, celery, carrots, Cervia sea salt, garlic, black pepper, rosemary

Grown on the slopes of Etna, olives are crushed and processed thanks to a natural brining process that allows the crispness and sweetness to be maintained.

INGREDIENTS: Green Nocellara Etnea olives, water, salt. Acid: citric acid. Antioxidant: ascorbic acid.

USES: Great for starters and snacks.

This extra virgin olive oil obtained from olives of the Tonda Iblea cultivar was declared the best oil in the world in 2010 by the Flos Olei guide and received the 2014 gold medal at the New York International Olive Oil competition.

The olives are harvested by hand and cold pressed within 6 hours of harvesting: an oil with a slightly veiled appearance is born from the pressing. The scent is fruity and fresh, with hints of green tomato and aromatic herbs, while the flavor is full, with persistent herbaceous hints.

Try it on roasted meat and fish but also on soups and bruschetta. Thanks to its intense but balanced flavor it is also excellent on salads and grilled vegetables.

750 cl

Our Cacio e Pepe sauce has a strong and yet refined taste. You can create an excellent meal in just a few minutes by warming it gently and then pouring it onto cooked pasta.

INGREDIENTS: Water, pecorino romano DOP cheese 45%, pecorino cheese 8,9%, emulsifying salts: sodium citrate; black pepper 0,5%. After opening, keep refrigerated. GLUTEN-FREE.

Extra virgin olive oil, basil and pine nuts: these are the simple ingredients of a sauce capable of expressing the true essence of the Ligurian gastronomic tradition.

Incredibly fragrant and tasty, the pesto from Frantoio di Santa Rita di Oneglia is ideal for seasoning pasta and for making salads more appetizing and bread croutons tastier.

90 g

Capuliatu Pesto is a traditional Sicilian recipe, that comes from the grinding of sundried tomatoes, all seasoned with parsley, extra virgin olive oil and other spices.

Ingredients: Sun dried tomatoes, tomato sauce, Frantoi Cutrera extra virgin olive oil, sugar, salt, parsley, oregano, chili pepper;

Perfect as starter or side dish. Excellent on the hot toasted bruschetta.

Created only from Coratina olive variety, Monogram Intenso is the ideal olive oil for those who love strong flavors.

500 ml

"Chianina" Beef ragù is made with first quality ingredients. The slow cooking helps to enahance every flavour. You can bring to your table a ready-to-use product of the Tuscan tradition.

INGREDIENTS: "Chianina” beef 33%, vegetable broth (water, carrots, onions, tomatoes, green zucchini squash, leek, sea salt, parsley), pork, pork belly, cured ham (pork leg, salt), onions, carrots, celery, extra virgin olive oil, white wine, sea salt, black pepper. Contains sulfites. GLUTEN-FREE.

Passion, tradition and love for the territory and for its products, continuity in innovation, this is the philosophy, this is the main recipe of the oil mill.

100 ml

Gourmand and rich, our Sauce with Onion and Sausage is made combining native ingredients from our region. Our tomato "passata" offers the ideal balance between acidity and sweetness, the golden onion from Medicina (a small village near Bologna) and Italian sausage give flavour and personality to this sauce. 

INGREDIENTS: Tomato pulp, golden onion 34,1%, fresh sausage 20,6% (pork meat, salt, spices, wine), extravirgin olive oil, sea salt. After opening, keep refrigerated. GLUTEN-FREE.

Mediterranean Pesto & Bruschetta with anchovies and capers is a fresh and tasty product, which it comes from the combination of Mediterranean anchovies with sun-dried tomatoes.

Ingredients: Dried tomato, tomato sauce, Frantoi Cutrera extra virgin olive oil, capers, anchovy paste (anchovies, oil, salt), salt, chili peppers.

Great for bruschetta and also for pasta (trofie, penne, casarecce) or second courses.

The extra virgin olive oil IGP from Frantoi Cutrera is ideal for dressing and making classic and imaginative recipes.

It has a full-bodied aroma with a pronounced note of artichoke and a full-bodied flavor, with a very balanced spicy bitterness, has notes of artichoke and oregano.

This extra virgin olive oil is ideal for dressing fish, mushrooms, salads, soups and delicate grilled red meats. It is excellent for cooking any recipe of Mediterranean cuisine.

500 ml

Blend of Taggiasca and other selected cultivars from organic farming. Acidity less than 0.3%, fresh fruit aroma and medium fruity flavor, almond, artichoke, hints of bitter and spicy. Perfect on first courses, meat, vegetables and fish.

500 ml

Anchovy fillets spread or rolled with caper in olive oil, salted anchovies according to the ancient tradition for your different dishes: hot and cold salads, for aperitifs, appetizers ... The anchovy paste ready to spread or to add in your recipes . A novelty the Anchovy Fillets in Extra Virgin Olive Oil for the most demanding palates.

80 g

When the spicy and bitter of Coratina meet the sweetness of Ogliarola olive variety the result is Monogram Fruttato.

500 ml

INGREDIENTS

Chicken livers 67%, red onions, extra virgin olive oil, capers (capers, wine vinegar, salt), butter, anchovies, sea salt. Contains sulfites. After opening, keep refrigerated. GLUTEN-FREE.

Our Bolognese Ragù Meat Sauce "Historical version" – is prepared according to the ancient Bolognese recipe. The cooking has to be long and over a low heat to retain all the flavours of the different ingredients. We use only select cuts of beef, a little tomato sauce and the classic mixture of vegetables: celery, carrots and onions. 

Ingredients: beef 36,3%, tomato puree, bacon, onions, carrots, celery, extravirgin olive oil, tomato paste, sea salt. After opening, keep refrigerated. GLUTEN-FREE.

Our Bolognese Meat Sauce"Historical version" is ideal to make a traditional polenta. When the polenta is almost cooked, warm a jar of sauce in a bain-marie – a 200-gram jar is enough for 2 or 3 portions. Serve the polenta with the meat sauce and grated Parmesan on top

The recipe based on chillies stuffed with tuna is the most delicious of recipes. Maletti uses round, red and spicy chillies, a filling of tuna, anchovies and capers in olive oil, very tasty products that together form a perfect combination. A balance between sweet, salty and spicy, with a soft and crunchy texture.

The peppers come from the Frantoio di Sant'Agata d'Oneglia, in the province of Imperia, which sells quality and very tasty peppers. The peppers are then stuffed and placed in jars to be pasteurized. Tuna stuffed peppers are an excellent solution both to accompany main courses and as a delicious aperitif.

290 g