Perfumes of Liguria

Description 
Lunae Screen printed wooden cassette

“LaBianca” Liguria di Levante IGT Bianco 2024 750 ml
LaBianca is the most recent addition to our cellar. A white wine resulting from the union of two traditional vines: Vermentino (80%) and Malvasia di Candia (20%), grown in the light and sandy soils of the Luni plain, just a few kilometers from the sea. The character of Vermentino is complemented by the aromatic notes of Malvasia, enriching the wine with a unique softness, nuances of flowers, ripe fruit and… sea breezes.

Extra virgin olive oil "Dolia" 500 ml

Dolia is produced with hand-picked olives from our olive groves in the hills of Luni and Castelnuovo Magra. The cultivars are: Frantoiano, Leccino and Moraiolo. Low temperature extract, to maintain aromas and organoleptic characteristics, has a maximum acidity of 0.5%.

Ligurian pesto 212 gr
The "Pesto Ligure" of the "La Baita e Galleano" farm is made with basil from its own kitchen garden, grown in a totally organic way. The recipe is completed with ingredients of the highest quality: Ligurian extra virgin olive oil, Vessalico red garlic (Slow Food Presidium), mountain Parmigiano Reggiano and Italian pine nuts.

Olive pate 212 gr
The Taggiasche Olive Pâté of the farm "La Baita & Galleano" is prepared with olives from mountain Taggiasca cultivars harvested by hand in the centuries-old olive groves of the high Ligurian hill at 700 meters above sea level. The recipe for this olive cream is simple: denocciolated taggiasca olives, crushed and emulsified with extra virgin olive oil flavored with thyme and marjoram. The taste of the pate is round, slightly fruity with sensations of pine nuts and almonds.

Artisanal pasta 500 gr
“Caserecce” Mulino Moscatelli Farm (Filattiera, Massa). The farm grows cereals, mainly soft wheat, durum wheat and corn and with these it obtains the flour, ground in an ancient stone mill, used to create this artisanal pasta, slowly dried at low temperature and shaped in the traditional way. 

"Book of Traditional Gastronomy"