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WAFERPIU' AL CACAO 150GR
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Larger picture

In the Cabrioni's biscuits there is much more than a simple bakery product. A passion unaltered by time, an experience matured during many years of work, a continuous research of the quality, the right balance between sweet smell and taste, an incomparable fragrance and a bit of pride.
Giving life to products and methods related to the territory, to traditions and to local labour culture, is the secret of the Cabrioni's Company. Cabrioni's raised on 1973 with a homemade activity, taking and readapting traditional recipes of the Appennino Reggiano, focusing from the beginning on the selection of natural and genuine primary products, all coming from non genetically modified seeds

Hard making mistakes 
  
 The tasting of a Cabrioni’s Wafer expresses a balance which is usually hard to achieve. Waferini and WaferPiù biscuits, filled with hazelnut custard, chocholate or vanilla, represent a winning explosion of taste enveloped in the best and fragrant wafer of the Cabrioni’s tradition. 
 

WAFERPIU' ALLA NOCCIOLA 150GR

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Larger picture

In the Cabrioni's biscuits there is much more than a simple bakery product. A passion unaltered by time, an experience matured during many years of work, a continuous research of the quality, the right balance between sweet smell and taste, an incomparable fragrance and a bit of pride.
Giving life to products and methods related to the territory, to traditions and to local labour culture, is the secret of the Cabrioni's Company. Cabrioni's raised on 1973 with a homemade activity, taking and readapting traditional recipes of the Appennino Reggiano, focusing from the beginning on the selection of natural and genuine primary products, all coming from non genetically modified seeds

Hard making mistakes 
  
 The tasting of a Cabrioni’s Wafer expresses a balance which is usually hard to achieve. Waferini and WaferPiù biscuits, filled with hazelnut custard, chocholate or vanilla, represent a winning explosion of taste enveloped in the best and fragrant wafer of the Cabrioni’s tradition. 
 

WAFERPIU' ALLA VANIGLIA 150GR
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Larger picture

In the Cabrioni's biscuits there is much more than a simple bakery product. A passion unaltered by time, an experience matured during many years of work, a continuous research of the quality, the right balance between sweet smell and taste, an incomparable fragrance and a bit of pride.
Giving life to products and methods related to the territory, to traditions and to local labour culture, is the secret of the Cabrioni's Company. Cabrioni's raised on 1973 with a homemade activity, taking and readapting traditional recipes of the Appennino Reggiano, focusing from the beginning on the selection of natural and genuine primary products, all coming from non genetically modified seeds

Hard making mistakes 
  
 The tasting of a Cabrioni’s Wafer expresses a balance which is usually hard to achieve. Waferini and WaferPiù biscuits, filled with hazelnut custard, chocholate or vanilla, represent a winning explosion of taste enveloped in the best and fragrant wafer of the Cabrioni’s tradition.
 

GABRIONI CIOCOFROLL 650 GR
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CABRIONI MAROLA 750GR
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CABRIONI MONTAGNOLE 750 GR
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CABRIONI RUSTICI INTEGRALI 750GR
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MULINO BIANCO GALLETTI 400 GR
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MULINO BIANCO ABBRACCI 400GR
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MULINO BIANCO LE MACINE 400GR
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MULINO BIANCO TARALLUCCI 400 GR
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MULINO BIANCO PAN DI STELLE 350GR
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SUPREMO BALSAMIC GLAZE WITH FIG 12.9 FL
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Fig Balsamic Glaze
Description: Made from our fine quality Balsamic Vinegar, it is slowly reduced to a nicely balanced thickened sauce. This sauce is velvety brown. The sweet and savory flavor has fruity, fig undertones.

Comments:
Roland Balsamic Glaze is produced from the same high quality balsamic vinegar of Modena, Italy. Beginning with the Trebbiano grape "must", which when further processed yields the intensely rich in flavor balsamic. The vinegar is then reduced to

Preparation:
Ready to use from the bottle

Ingredients/Contents:
Balsamic Vinegar of Modena, Sugar, Dehydrated Glucose Syrup, Modified Corn Starch, Dehydrated Fig, Xanthan Gum Stabilizer, Natural Fig Flavor

SUPREMO BALSAMIC GLAZE TRUFFLE 12.9 FL OZ
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Fig Balsamic Glaze
Description: Made from our fine quality Balsamic Vinegar, it is slowly reduced to a nicely balanced thickened sauce. This sauce is velvety brown. The sweet and savory flavor has fruity, fig undertones.

Comments:
Roland Balsamic Glaze is produced from the same high quality balsamic vinegar of Modena, Italy. Beginning with the Trebbiano grape "must", which when further processed yields the intensely rich in flavor balsamic. The vinegar is then reduced to

Preparation:
Ready to use from the bottle

Ingredients/Contents:
Balsamic Vinegar of Modena, Sugar, Dehydrated Glucose Syrup, Modified Corn Starch, Xanthan Gum Stabilizer, Natural Truffle Aroma

ACETO BALSAMICO DEL DUCA 8.4 FL OZ
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The origins of Aceto Balsamico del Duca go back to the end of the 19th century, when Adriano Grosoli was the owner of a prestigious delicatessen established in 1891, where he sold self-produced specialities such as salami, sausages, meat, cheese, wine and Balsamic Vinegar. On Adriano’s death, the company passed to his son Mario and, in 1972, to his grandson Adriano who is the current owner. In 1974 Adriano, with the support of his wife Luciana, decided to devote all their energy exclusively to the production of Balsamic Vinegar of Modena (Aceto Balsamico di Modena). In 1980 his daughter Mariangela joined the company, followed by her sister Alessandra. The historical premises of the company – which are today used for ageing the Traditional Balsamic Vinegar of Modena (Aceto Balsamico Tradizionale di Modena DOP) – is located in a compound centred around an ancient brick kiln, with its characteristic elliptical shape and wooden beam ceilings, which was built during the XVII century. In 1992 a new facility was opened to meet the requirements for new space due to the increasing demand of Balsamic Vinegar of Modena, and this was expanded in 2004. It houses the oak barrels for ageing Balsamic Vinegar of Modena, along with modern bottling line with the most recent technology while maintaining the product’s traditional values. Further a new elegant building for the offices was built just at its side.
The name “Aceto Balsamico del Duca” was chosen by Adriano Grosoli in order to link his product with the prestige of Duca Francesco I D’Este, who was one of the most famous producers and consumers of Balsamic Vinegar of Modena, favourite dressing at the Estense court. The portrait, painted by Velazquez, is shown in the Galleria Estense, Modena. In 1986 the Grosoli family contributed to the restoration of this precious art-work and in 2010 financed both the security system of the portrait and the new frame for the painting.

ACETO BALSAMICO DEL DUCA 8.4 OZ LONG NECK
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The origins of Aceto Balsamico del Duca go back to the end of the 19th century, when Adriano Grosoli was the owner of a prestigious delicatessen established in 1891, where he sold self-produced specialities such as salami, sausages, meat, cheese, wine and Balsamic Vinegar. On Adriano’s death, the company passed to his son Mario and, in 1972, to his grandson Adriano who is the current owner. In 1974 Adriano, with the support of his wife Luciana, decided to devote all their energy exclusively to the production of Balsamic Vinegar of Modena (Aceto Balsamico di Modena). In 1980 his daughter Mariangela joined the company, followed by her sister Alessandra. The historical premises of the company – which are today used for ageing the Traditional Balsamic Vinegar of Modena (Aceto Balsamico Tradizionale di Modena DOP) – is located in a compound centred around an ancient brick kiln, with its characteristic elliptical shape and wooden beam ceilings, which was built during the XVII century. In 1992 a new facility was opened to meet the requirements for new space due to the increasing demand of Balsamic Vinegar of Modena, and this was expanded in 2004. It houses the oak barrels for ageing Balsamic Vinegar of Modena, along with modern bottling line with the most recent technology while maintaining the product’s traditional values. Further a new elegant building for the offices was built just at its side.
The name “Aceto Balsamico del Duca” was chosen by Adriano Grosoli in order to link his product with the prestige of Duca Francesco I D’Este, who was one of the most famous producers and consumers of Balsamic Vinegar of Modena, favourite dressing at the Estense court. The portrait, painted by Velazquez, is shown in the Galleria Estense, Modena. In 1986 the Grosoli family contributed to the restoration of this precious art-work and in 2010 financed both the security system of the portrait and the new frame for the painting.

LEVONI COTECHINO OF MODENA 1LB 1 OZ
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According to tradition, Cotechino Modena first appeared in 1511 in Mirandola (Modena). Pre-cooked Cotechino Modena is a deli meat product made from a mix of top quality pork, lean and fatty cuts, and pigskin from pigs bred in Italy. Then it is seasoned with natural flavourings and spices, filled in casings and tied by hand at both ends.
For consumption, simply plunge the bag in a pot full of water, bring water to boiling and let boil for 20 minutes.
This gastronomic speciality has a rich and slightly spicy taste, full of aroma.
When cutting, slices look rosy red and compact.
It is also available in the traditional version to be cooked before consumption.
. it does not contain gluten and lactose