Italy

It is made by using traditional methods, aging the ham at leisure, having it caressed by the natural wind of the region. For the making of the ham are used only high-quality pigs, which have been bred for at least 14 months. You should try this ham, made by professionals!

* Our sliced pack is "Italian Prosciutto" made in our factory in Japan by slicing imported whole boneless Parma Prosciutto.

Cradled in Alpine and the Adriatic and made by traditional production method with great care. The maturation and humble salt create mellow and sensitive characterizations of San Daniele.

*Our sliced pack is "Italian Prosciutto" made in our factory in Japan by slicing imported whole boneless San Danile Prosciutto.

A reasonable Italian Prosciutto cured for 10 months.

Northern Italy's distinctive smoked cured ham. Less fat cured ham is smoked slowly and gradually.

In order to make this product, the maker uses the part, which is between the head and the hip of the pig. Some of the prosciutto and some of the salami technology manufacture methods are used to make Coppa, which gives it very special aroma and sweet flavor, thus making it a unique product.

The material is Italian pork back ribs. The product is cured bacon, being dried and aged. It has a specific flavor and taste, which makes it very suitable for different types of dishes.

The most popular type of salami!Most of it is red meat, mixed with some fat, minced finely! 3 months aging period! The diameter is 8-10cm.

Traditional salami from Parma region! Sweet and tender taste! Long, thin and coarsely-grinded salami.

One of the typical South Italian salami. Adding wine to low fat meat gives sensitive flavour to our Napoli Salami.

One of Specialities in southern Italy. It's hot salami, and good combination with Napolitan pizza.

In order to make this salami, the maker used the "king of wine" Barolo, thus bringing the specific aroma and taste to this gourmet product.

This salami has a very special aroma, coming from the usage of truffles in it.

The same parts used from high grade ham cruttello, it is rare salami made by medium size ground. It used soft buttock meat, It is a high-grade salami that you can enjoy condensed taste and melting in the mouth.

Severely selected raw material is made into a paste, then it is flavored with salt and spices. Villani add pistachio to the paste, which brings even greater aroma to the product.

Italian salsiccia made from superior pork meat. By collaboration with Italian producer through a trial and error process, we create salsiccia which has adequate fat, salt and spice to Italian cuisine in Japan maintaining the same fresh meat and production processes as in Italy.

"Mulinello Suino Nero dei Nebrodi" (Sicilian pig) is an indigenous pig that in habited from ancient time in Sicily.White pigs were brought in from the mainland of Italy at the time when production efficiency was demanded, and it was endangered by extinction ten years ago. Some Sicilian pigs were survived as semi-wild, and the value of these Sicilian pigs were re-recognized. "Nebridee Black Pork Association" began to protect and manage, up to the present. Sicilian pigs are not crossbreeded. The pigs are fatten in the natural envirnment as much as possible. Giving birth in the cave in the mountains except cold season, and the traditional form of eating freely and growing up is kept. They have spontaneously growing nuts, onions, herbs etc. naturally growen in the pasture. Sicilian pigs fatten freely and naturally raised, have a peculiar flavor of pork that is totally different from crossbreeding pig. The authentic texture of pork and good taste melting sweet fat are non-comparative with them!

"Mulinello Suino Nero dei Nebrodi" (Sicilian pig) is an indigenous pig that in habited from ancient time in Sicily.White pigs were brought in from the mainland of Italy at the time when production efficiency was demanded, and it was endangered by extinction ten years ago. Some Sicilian pigs were survived as semi-wild, and the value of these Sicilian pigs were re-recognized. "Nebridee Black Pork Association" began to protect and manage, up to the present. Sicilian pigs are not crossbreeded. The pigs are fatten in the natural envirnment as much as possible. Giving birth in the cave in the mountains except cold season, and the traditional form of eating freely and growing up is kept. They have spontaneously growing nuts, onions, herbs etc. naturally growen in the pasture. Sicilian pigs fatten freely and naturally raised, have a peculiar flavor of pork that is totally different from crossbreeding pig. The authentic texture of pork and good taste melting sweet fat are non-comparative with them!

"Mulinello Suino Nero dei Nebrodi" (Sicilian pig) is an indigenous pig that in habited from ancient time in Sicily.White pigs were brought in from the mainland of Italy at the time when production efficiency was demanded, and it was endangered by extinction ten years ago. Some Sicilian pigs were survived as semi-wild, and the value of these Sicilian pigs were re-recognized. "Nebridee Black Pork Association" began to protect and manage, up to the present. Sicilian pigs are not crossbreeded. The pigs are fatten in the natural envirnment as much as possible. Giving birth in the cave in the mountains except cold season, and the traditional form of eating freely and growing up is kept. They have spontaneously growing nuts, onions, herbs etc. naturally growen in the pasture. Sicilian pigs fatten freely and naturally raised, have a peculiar flavor of pork that is totally different from crossbreeding pig. The authentic texture of pork and good taste melting sweet fat are non-comparative with them!

This Levante olive oil “Delicato 100% Italian” is made from selected olives (mainly Oriarola Varese / Cerrina / Gentile), and accurately blended. It has fruity flavor and gentle fragrance.

Acidity: 0.6%
Color: Greenish golden yellow
Aroma: Typical fresh olives
Taste: Delicate and mild like almond

DOP is made from only “Coratina” in Bari of Italy, which has very low acidity and unique bitter taste. It is good with both salads, and boiled vegetables, also meats.

Acidity: 0.3%
Color: Greenish golden yellow
Aroma: Fresh olives with green apple and green leaf
Taste: Fruity with a pungent

Produced with Coratine and Oliarola olives, non-filtered Extra Virgin Olive Oil. Olive flavor taste more deeply.

* Ceramica (with original pottery pot)
From Traditional, Since 1650. Coli Family produce Maiolica pottery.The logo of Coli and engraved chicken are proof of genuine..Reproduced Rare Ancient Roman preserve pottery call "Amphora", Only for Levante". 

Tre Ori is made from selected European representative olives (Coratina / Oriarola Varese / Koroneiki / Picual), it has lots of flavor.

Acidity: 0.6%
Color: Greenish golden yellow
Aroma: Fruity fresh olives
Taste: Gentle and mild with nutty

This is a mix of Sunflower Oil and Extra Virgin Olive Oil in order to add the olive flavor. It is basically used for making pizzas.

Pure Olive Oil is blended refined Olive Oil with Extra Virgin Olive Oil in order to add the olive flavor. It is mild and mainly used for cooking with heat.

Extra virgin olive oil with Peperoncino flavor can make any cuisine more pungency. For pastas, grilled meat

Extra virgin olive oil with Garlic flavor has a pronounced flavor of mild garlic. For every meal

Extra virgin olive oil with Rosemary flavor. It is great with pizzas, pasta and grilled meat.

Extra virgin olive oil with Lemon flavor For fish, marinade, salads, pizzas, pastas, grilled meats

Extra virgin olive oil with Basil flavor has a pronounced flavor of basil. For pastas, pizzas, grilled meat and tomatoes

Extra virgin olive oil with Black Truffle flavor has the rich aroma of truffle. For pastas, pizzas, eggs and meat

The peperoncino is fused with Extra Virgin Olive Oil. Peperoncino give us spicy taste to Olive Oil. When you want spicy taste on your plate, Just add to it..

Lemon flavour is fused with Extra Virgin Olive Oil. The sour taste of the lemon makes refreshing flavor on your plate. This is great with seafood marinade, a grill and a meat dish.

This is 100% Italian Extra Virgin Olive Oil from mainly Leccino and Dritta olives. It is gently fruity and will not cover the aroma of your dishes. But it will exalt them with fresh crushed olives flavor. Great to give the final touch to your soups, salads, boiled and grilled fish and meat.

This is a mix of 100% Italian Extra Virgin Olive Oil and Balsamic Vinegar. It spends a certain amount of time in different types of wood barrels to acquire a defined and sweet taste. It is perfect to dress your salad in the Italian way.

The Rosemary flavored Extra Virgin Olive Oil is mixed with natural rosemary essence obtained by the pressing of fresh rosemary leaves. It is great with pizzas, Pastas and grilled meat.

Rare and delicious, the White Truffle is fused with Extra Virgin Olive Oil to aromatize fine cheese, risotto, fish soups, egg plates and awesome for tagliata.

Orange is fused with Extra Virgin Olive Oil. There is no distinct bitterness, no spicy taste, a very fruity aroma of oranges inspires appetite. It is a recommended oil for gelato and yoghurt etc, as good as carpaccio including vegetables, fish, meat etc

Tomato from Steriltom is produced in North Italia Emilia-Romagna, Casaliggio. Used selected tomatoes. Steriltom Tomatoes heated by 124 degrees Celsius about 12 minetes. It is different with Canned tomatoes. When you need Tomates, Just cut a bottom of package. It is much easier than canned tomatoes and without contamination. It isn't necessary to consider about empty cans. The package throw away with unburnable trash.

South Italy flavor made by fresh garlic, olive oil, red chili pepper and the dry tomato. A little olive oil is added, it is used for a sharp spicy taste on pasta sauce and dishes.

The Italian biggest producing red hot chili pepper in Calabria. Pickled in extra virgin olive oil. It's used for preserved foods in South Italy from the old days.

The olive oil has sharp taste of red chili pepper.　The simple and natural spicy taste are great for dish.

Bottarga is Local product of Sardinia. The salted and dried roe pouch of the flathead mullet. Vacuum packaged with latest drying process. Bottarga with a uniform taste with a central portion tightened like the outside.

•  As a Bottarga butter, and Canape(Finger food)
• For risotto, pizza, spaghetti

Bottarga is Local product of Sardinia. The salted and dried roe pouch of the flathead mullet. Vacuum packaged with latest drying process. Bottarga with a uniform taste with a central portion tightened like the outside.

•  Slice for appetizer
• As Bottarga Butter
• Grated Bottarga is great for Risotto, Pizza and Pasta

Oregano is normally produced in the Mediterranean basin in Europe. There are so many kinds of Oregano, Italian Oregano has rich taste with light bittersweet, Depends on the land and weathers.

Fennel Seeds like sweet fragrance with better taste and it helps digestion and deodorize.

Favorite Beverage during summer time in Italy. Used selected fine materials and blended with own technology give you natural taste.