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Production using the traditional bronze process requires a great deal of dexterity and gives the pasta a rougher surface texture to which sauces and seasonings adhere better. This makes the spirelli a tasty treat that is just waiting to be combined with delicious sugi...

The beef stock has a strong, spicy flavour and is a wonderful base for soups and sauces. It also adds a deliciously hearty flavour to goulash, stews and gravy...

The stock cubes with chicken produce a clear stock with a delicate chicken flavour, seasoned with aromatic herbs. Ideal as a base for soups and sauces, but also for refining and flavouring hot dishes...

The stock cubes with vegetables, made from purely vegetable ingredients, are wonderfully suitable with their hearty strong taste as a basis for soups and sauces as well as for seasoning and seasoning to taste. The recipe deliberately does not use yeast as a flavour enhancer...

The delicious flesh of the tomatoes is rounded off with aromatic vegetables, fine herbs and fine spices. A sugo is always creamier than a tomato sauce and is therefore a wonderful accompaniment to pasta and many other dishes. It also has firm pieces and therefore a little more bite...

Exquisite herbs, fine spices and aromatic vegetables enhance the delicious flesh of sun-ripened tomatoes to create a Mediterranean flavour. A sugo is always creamier than a tomato sauce and is therefore a wonderful accompaniment to pasta and many other dishes. It also has firm pieces and therefore a little more bite...

A sugo is creamier than tomato sauce and is therefore the perfect accompaniment to pasta and many other dishes. The mascarpone sugo also has firm chunks and therefore a bit of bite. The delicious flesh of the tomatoes is rounded off with flavoursome vegetables, the finest herbs and fine spices. This makes the sugo sometimes even spicy...

The delicious flesh of the tomatoes is rounded off with aromatic vegetables, borlotti beans, fine herbs and fine spices. A sugo is always creamier than a tomato sauce and is therefore a wonderful accompaniment to pasta and many other dishes. It also has firm pieces and therefore a little more bite...

The fine summer truffles from Tuscany impress with their mild truffle flavours with subtle mushroom and nutty nuances. The summer truffle releases its delicate flavour when gently heated. Stored in its own juice, it retains its characteristic flavour. It can be processed in a similar way to fresh truffles and used in a variety of ways - perfect for simple ...

The popular subtle, nutty flavour of sunflower seeds comes into its own when you briefly roast the seeds in a pan without oil. Enjoy the crunchy little seeds in soups, salads, stews or as a topping on home-baked bread...

Sweet clover not only likes dry weather - it also does well in poor soils and flowers in late spring between April and June. Initially liquid, it likes to crystallise. The subtle date flavour is what makes it a key player in the classic Italian torrone. Like all honey, it is sweet, and yet the pleasantly tart note is so typical and characterises sweet ...

The heart leaps already while preparing of the pasta: The cooking water is slightly greenish in colour from the wheat germ and exudes an intense aroma. It only takes a few drops of a very good olive oil or a special sugo to create dreamlike moments of pleasure. Buon appetito...

Freshly harvested, sun-ripened tomatoes await you in this tube. Double-concentrated, the full flavour of the tomatoes is preserved. This variety of flavours will delight you with its many uses...

A fruit spread for explorers and connoisseurs looking for something out of the ordinary. The BioGourmet Paradeiser fruit spread takes you straight to the "Paradeis", where the tomato unfolds its full sweet and aromatic diversity. Made from fine organic tomatoes, the result is a fruit spread that shows the Paradeiser - as it is affectionately known...

Tortiglioni are very similar to rigatoni. Both are short, tubular pasta shapes with grooves on the surface. In rigatoni, these grooves run parallel to the tube, while in tortiglioni they are more diagonal. Production using the traditional bronze process requires a great deal of dexterity and gives the pasta a rougher surface texture to which sauces and...

BioGourmet Trenette al bronzo are a piece of Ligurian culinary culture. The trenette are made from durum wheat semolina and pure spring water, pressed through bronze moulds and then carefully dried. This traditional processing emphasises the wonderfully fresh flavour and ensures a rough surface that absorbs sauces perfectly. Although trenette are related to linguine, th...

Truffle butter is one of the simplest and tastiest ways to add a dreamy truffle flavour to dishes. Based on organic butter and fine summer truffles, it is a valuable ingredient for preparing wonderful dishes in all simplicity. Try the truffle butter as a spread on roasted bread or to mix with pasta or risotto, as well as on red or white meat. Truffle butt...

Truffle oil with white truffles is a speciality from the Italian region of Tuscany. It is sold there under the name ‘olio all tartufo bianco’ and contains dried white Alba truffle. Even small amounts of this real truffle are enough to give this extra virgin olive oil a delicate truffle flavour. Drizzled sparingly over pasta, rice, fried food or butter, this o...