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LIQUORIFICIO COLOMBO CHAMOMILE TEA cl 0,50
This amazing elixir is the product of an ancient familiar recipe, that sees the infusion of a precise selection of Matricaria Chamomilla flowers. This product can be served in various ways: straight, hot, with a little lemon wedge or a little more water. This particular Chamomile tea can be served as digestif, or with ice and soda as refreshing drink.
Lonzino – a piece in vacum
Lonzino – a piece in vacum
Lonzino, is a salami designed for a few years, in fact, the great Bruno Rossi, also thought to those who are careful
MARIA LUIGIA LIQUORIFICIO COLOMBO cl 0,20
It is a liquor from the ancient Parma cooking art tradition; a lovely gigestif that comes from the infusion of Maria Lucia herb (Verbena Odorosa), also known as limoncella, cedrina, etc. Lovely when served ice-cold, indicated for the preparation of traditional sweets, long drinks, ice creams and fruit salads.
MARIA LUIGIA LIQUORIFICIO COLOMBO cl 0,50
It is a liquor from the ancient Parma cooking art tradition; a lovely gigestif that comes from the infusion of Maria Lucia herb (Verbena Odorosa), also known as limoncella, cedrina, etc. Lovely when served ice-cold, indicated for the preparation of traditional sweets, long drinks, ice creams and fruit salads.
MORTADELLA affettata g 150
MORTADELLA affettata g 150
The Mortadella comes from an enchanting mix of noble swine cuts, with the addition of small cubes of lard and swine fat. The meat dough is cured with a mixture of spices, stuffed into natural or artificial sausage casing, and then slowly and uniformly cooked at 70°C. There are many ways to enjoy this fantastic product, but maybe the customary thin slice into a Rosetta bread roll can still be considered the best one.
MORTADELLA ALCISA kg 1
MORTADELLA ALCISA kg 1
The Mortadella comes from an enchanting mix of noble swine cuts, with the addition of small cubes of lard and swine fat. The meat dough is cured with a mixture of spices, stuffed into natural or artificial sausage casing, and then slowly and uniformly cooked at 70°C. There are many ways to enjoy this fantastic product, but maybe the customary thin slice into a Rosetta bread roll can still be considered the best one.
Mountain’s PARMIGIANO REGGIANO 72 months
Natural, nourishing, tasty and easy to digest. The best for kids, athletes and everyone, everywhere!
Easy to digest and highly nourishing, ideal for athletes after the performance.
How is Parmigiano Reggiano made?
NABUCCO 2011 red wine – Monte delle Vigne
Nabucco is produced in the hills near Ozzano Taro. Made with Barbera and Merlot grapes. Deep ruby red color with purple hues, the nose broad and intense, with notes of red fruits, licorice and underbrush, the palate is a wine of great structure.
NOCINO LIQUORIFICIO COLOMBO cl 0,20
It is a liquor that comes from the Emilian tradition. Its recipe is an ancient one that has been brought to our days from father to son within our Family, and comprises the alcoholic infusion of kernels from the nuts collected in June.
The Nocino is a perfumed after dinner drink with a highly personal taste, that can be served straight, on the rocks or as topping for ice creams.
NOCINO LIQUORIFICIO COLOMBO cl 0,50
It is a liquor that comes from the Emilian tradition. Its recipe is an ancient one that has been brought to our days from father to son within our Family, and comprises the alcoholic infusion of kernels from the nuts collected in June.
The Nocino is a perfumed after dinner drink with a highly personal taste, that can be served straight, on the rocks or as topping for ice creams.
OLIO EXTRAVERGINE D’OLIVA De Coppini 500 ml
Scent and savour go along in the best way in this oil. Ideal with Bruschettas (slightly toasted sliced bread), sauces, grilled fish, mozzarella and fresh tomatoes. Oliva Cultivar: Nocellara
OTELLO Malvasia IL VINO DELLE CANTINE CECI
Locally it is known as “La Regina dei Colli” (The Queen of the mountains), and features a typical perfume with accents of mallow and rose. Its effervescent and light nature recalls the lighthearted temper of the inhabitants of its region of origin. The Otello Malvasia represents the perfect match with Parma’s art of cooking products, from cured meat to cheese.