It is the sauce that smells of spring, with fresh asparagus harvested in our woods to make a first course of fresh tagliatelle special.

The real delight, with a very particular flavor because the bitter aftertaste of the winter fruit par excellence is dampened by the delicate sweetness of one of the most precious fruits of our woods. Perfect spread on toasted panbrioche for breakfast as to enrich pies and homemade sweets, its taste makes it ideal in combination with fresh soft cheeses characterized by flavors tending to sweet, such as ricotta or mascarpone.

Prepared with elderberries, harvested when fully ripe and without seeds, it is a very tasty jam, almost a cream, not too sweet that goes perfectly with apple pancakes dusted with icing sugar.

The black brogiotti, with a dark purple color, round and sweet, are part of those ancient fruit species that we adore so much. Its extreme delicacy is revealed in a velvety pulp, albeit with its typical grains, and in a light perfume that leaves room for an intense flavor. To be eaten on bread or on waffles with ricotta, to put on a piece of cheese or to fill biscuits and pies, it is an exquisite jam that will sweeten the winter days with a touch of sugary late summer.

The three black summer fruits, totally deprived of seeds, are the ingredients of an unusual jam but with a delicate and not particularly sweet taste, perfect for breakfast but also mixed with natural white yogurt or in combination with fresh cheeses such as ricotta or delicate robiole.

The sour cherries, sour and tasty, marry the bitter taste of crumbled amaretti. Excellent from breakfast to pairing with seasoned goat cheese and boiled meats. To be used to fill a delicious tart or shortbread biscuits.