The queen of the Italian pumpkins come from Mantova, it is used for the stuffing of the famous tortelli and its seeds mustn't be absolutely wasted, they need drying and than after having put them in oven taste them! The sweet and delicate pumpkin flavor makes this product particularly suitable for the preparation of every recipe, from the appetizers to the desserts, fried or cooked in the oven, steamed or grilled. The flowers can be fried in a batter, the seeds, after being toasted and salted, are great as an aperitif. In the province of Mantova there are a lot of traditional recipes in which the pumpkin is the main ingredient. The best variety to prepare them is the "Cappello del Prete" one, with which you can prepare great risotti, gnocchi and naturally tortelli which are the most ancient and typical dish of Mantova traditional gastronomy with was prepared during the most important festivities because it brought good omens. It is difficult to establish a precise date of the beginning of its spread in Mantova, but the certain thing is that it didn't took a long for it for being appreciated for its versatility , its unique delicate flavor and its easy cultivation, infant this pumpkin doesn't need particular fertilizers and they are resistant to drought and insects diseases.

The Vinegar farmhouse Leonardi started its activity in the 18th century but it is from the middle of the 19th century that it has been specialized in the production of balsamic vinegar, using the own raw material. In fact, the farmhouse is surrounded by 10 hectares of vineyards mainly with grapes varieties of Trebbiano (white grape) and Lambrusco (red grape). It is a closed cycle farm since all the production steps take place in the same plant. The Balsamic Vinegar is a very unique condiment, produced in limited quantity because linked to the geographical areas of Modena and Reggio Emilia. It seems in fact that the special climate of this region, with high thermic shocks between the very hot summer and the chilly winter enables the grape must to ferment and maturate in the best conditions according to the traditional methods. This tradition is handed down by the Leonardi Family which repeats year after year the same production cycle of their balsamic vinegar, giving birth to an always renewed emotion. So let's follow Giovanni, Clelia and their children Francesco and Clara at the mansion "Corte dei Campi Macri", they will tell you about the long and fascinating life path of the real Balsamic Vinegar of Modena.

The Agricultural Company Colombini was born at the beginning of the 20th century jn Crespina (Province of Pisa). The two world wars, the agricultural exodus, the industrialization, the passage from the traditional agriculture to the chemical one: those are the passages that have marked this company until 1998, the yer in which the company converted to biologic agriculture. Nowadays the company works within 18 hectares of land, 15 go these grow vegetables, 1 fruit and 2 olives, all of them are rigorously bio-certified. During the years of the biologic conversion, with the help of the social services, public authority and other local companies, several orto-terapeutic projects and of work integration of people socially disadvantaged have been started.

The Acetificio Bonanno , leader in its field, supply high quality vinegar, extracted from wines obtained with grapes matured under the sun of Sicily. Thanks to its experience it can provide a large selection of products, from the balsamic vinegar to the vinegars aged in barriques, all of them are carefully controlled during the production, to guarantee products at the same level of your recipes. Obtained by an accurate selection of fine wines, the vineyard is made aging for one year at least in the traditional small barrels (the barriques), rigorously made up of oak wood, there it acquires, with the passing of time, that characteristic tasting structure, endowed with slightly spiced shades.

The Modicana Spinnagghi chocolate has a sweet and persistent taste and gives extraordinary sensations. Its taste is soft, the essences are authentic and intense. The Spinnagghi Chocolate is an artisanal product that uses only genuine and high quality ingredients. The Modica Chocolate Spinnaghi is hand-worked with traditional and original ingredients, granulated and full of intense flavors coming from the crushed cacao beans. The cacao is worked at a 40 degree temperature with the addition of some sugar that doesn't melt following the traditional Modica chocolate recipe obtaining a granulose and rough paste. The Modica Chocolate Bar has a non uniform brown colour, and you can easily recognize the intense aroma of the toasted cacao. It is traditionally seasoned with cinnamon, vanilla, mint, citrus, coffee, chilli pepper and many other tastes.