Luxe Italiaans Wijn en Delicatessen-pakket

The Aceto Balsamico di Modena IGP Raineri is obtained by processing and mixing different types of vinegar that have matured for years in oak barrels. This is a top Balsamic with a very delicate aroma, the taste is typically aromatic, fruity, fresh and persistent. Delicious with a multitude of dishes such as a grilled ribeye and of course a Mozarella cheese. Incomparable with the many supermarket versions, but in the end this is also from the Specialist Raineri Olio

This olive oil 'Olio di Oliva' from Raineri is composed of refined olive oil and virgin olive oil. It is a 100% Italian oil containing only olive oil that has undergone a refining process and oils obtained directly from olives.

The Monograno Felicetti are the highest quality pasta made with the world's most exceptional grains: Matt, Khorosan Kamut, Farro and Cappelli. Located at 1000 meters where only the purest mountain water and the purest air of the Dolomites make a huge difference. Made from the best among the grains, the best water and the purest air. For the Monograin Farro Spaghetti Italian organic Dicoccum Spelt is used. The most classic of all pasta shapes has a diameter specially designed to match spelled's characteristic consistency. The Pasta from Monograan Farro (Dicoccum Spelled) is delicious in Farotto or Mediterranean meal salad. High in fibre, with a nutty flavour.

Verdeca is a grape variety native to northwestern Puglia. It's often confused with the Verdicchio grape from Le Marche (partly because one of its synonyms is Verdicchio Verde), but Verdeca is genetically a completely different grape. The San Marzano Talò Verdeca has a straw-yellow color with golden hues. The nose reveals surprising aromas of white flowers and vanilla. Fresh and mineral on the palate with a pleasant persistence. Delicious with seafood, shellfish, and cooked fish with light sauces.

The Special line from Felicetti gives a unique typical Italian maritime element to the pasta. The black spaghetti has this color due to the use of squid ink (Seppia). Known for the excellence of its products, Pastificio Felicetti uses only the finest durum wheat from the Italian granary, Puglia. The Durum Spaghetti with Squid Ink from Pastificio Felicetti is a pasta that is dried at a low temperature for a long time. This allows it to withstand long cooking to create signature entrees. They are perfect with seafood or in combination with squid. Try it with mussels and dried tomatoes. Very intriguing, even in delicious sea and mountain dishes.

The Gran Trio Rosso or the Tre Pumi (same wines under 2 names) is namely a blend of Primitivo, Malvasia Nera and Negroamaro that grow in the warm Salento and come from the oldest vineyards of San Marzano. The best grapes go to the Gran Trio Rosso and the largest part of the harvest goes to its brothers. The Gran Trio Rosso is a very soft wine in which the 3 grape varieties complement each other perfectly. The warmth of the Primitivo with beautiful acids of the Malavasia Nera and the backbone of the Negroamaro and that combined with the healthy vineyards where the old stems benefit from the fresh wind from the sea that keeps the somewhat 'elderly' vines in perfect condition.

The fantastic nature reserve of Herdade do Sobroso has extensive flower fields, pine forests and, in addition to great wines, very beautiful high-quality honey is also produced here. This delicious honey is composed of the nectar of wild flowers, especially rosemary, which grows in abundance here. The honey comes from beehives on the estate that are lovingly cared for. The honey is amber in color with a delicate floral bouquet of flowers and an intense, sweet taste. It is almost a shame to mix this honey, it is so delicate and delicately sweet. Incomparable to commercial supermarket honey. This is pure nature. The antimicrobial and antiseptic properties of this natural top honey are highly recommended for a (coming) cold.

The Carnaroli Superfino rice from Riserva San Massimo is perfect for the preparation of risotto. It is famous among important chefs for its organoleptic characteristics such as low stickiness, firm consistency in cooking, rare grain compactness and high starch content. It is not for nothing that this Riserva San Massimo Carnaroli is the Risotto rice which is used by many Michelin star chefs and is the most used Risotto in the top catering industry in Italy, so this says something.