Gourmet Specialities

Ready to cook mix for Risotto, with Carnaroli rice and porcini mushrooms. It is simple and very fragrant as the best tradition wants and an emblem ...

Ready to cook mix for Risotto, with Carnaroli rice and asparagus. A delicate and tasty recipe to be served as a first dish where rice gives emphasi...

Ready to cook mix for Risotto, with Carnaroli rice, cabbage and anchovies. A healthy and nutritionally balanced dish where the combinations of cab...

The best Risotto is how the tradition wants. That is why this mix for truffle risotto is made with first quality ingredients: Carnaroli rice and tr...

The saffron Risotto is a story becoming legend which dates back to times when saffron was used in the cuisine to create particular chromatic effect...

Ground summer black truffle preserved with extra virgin olive oil. Truffles are processed in a modern laboratory right after harvesting in Molise w...

The squid ink Risotto is a particular and full-bodied dish of the Italian tradition, that, in addition to being full of flavor it is also very scen...

Sliced summer black truffle preserved with extra virgin olive oil. The painstaking selection of raw material without the addition of artificial pre...

Ribollita is a bread and vegetables soup, dense at sight. It is the queen of the Florentine dishes. This Ribollita is prepared according to the his...

Ready to cook mix for Risotto, with Carnaroli rice, Chickpeas and bacon. “The Aironi” has realized a line of mixed for risotto with selected raw ma...

The tasty recipe of ready risotto with Porcini mushrooms, sausage and saffron is the result of the union of Goio 1929 S. Andrea DOP rice and the cr...

A marvellous whole black truffle preserved in brine, processed in a modern laboratory right after harvesting in Molise woods according to strictly ...

The boar stew is a rich dish with an autumnal flavour, excellent to be eaten in cold days. Delicious meat bites with an intense flavour given to th...

The red radicchio Risotto is the first course of unmistakable flavour, delicately bitter, typical of the Veneto tradition and made with the best ra...

Ready to cook mix for Risotto, with Carnaroli rice, pecorino cheese and pepper. “The Aironi” has realized a line of mixed for risotto with selected...

Peposo is a dish with strong flavours, the ones of the meat, garlic, pepper and tomato. The origins of the “Peposo” date back in the Impruneta furn...

Ready to cook mix for Risotto, with Carnaroli rice, baccalà or salted codfish and potatoes. First choice Carnaroli rice, potatoes and dehydrated co...

The tradition of the Livornese Cacciucco and the one of the Florentine tripe married. In this original recipe, lampredotto is cooked with vegetable...

The term “Zimino” is classic of the Tuscan cuisine and it refers to a stewed preparation with swiss chard or spinach: traditionally mostly fish is ...

There are no artefacts in Trippa alla Fiorentina. This dish praises the simplicity of the peasant tradition. In the centre of Florence there are st...