Articles Catalog

A box designed to discover traditional Tuscan flavours with its absolute excellence. Marabissi, Tuscan pastry since 1948. 

"Rosso di Lucca" comes in different shades of red with streaks ranging from burgundy to blackish. The skin is firm, the paste is soft and the flavor is intense. Grown in the municipalities of Lucca, Capannori, and Porcari.
The cooking time is about two hours with a previous soak of at least 12 hours.
The "Rosso di Lucca" Red Bean is particularly suitable for the preparation of puree and soups.

"Cannellino di San Ginese e Sant'Alessio" is a white bean ecotype with greyish veins, smaller than the common Cannellino bean, almost absent in the mouth, soft texture, and delicate flavor. Cultivated in the Plain of Lucca and in the neighboring territories.
The cooking time is about two hours with a previous soak of at least 12 hours.
Recommended pairing: with white meats, aromatic herbs, or fish.

Lucchese is an ecotype of chickpea with an intense flavor and a soft texture grown in the Plain of Lucca and in the neighboring territories of the province of Pisa.
For use, we recommend soaking for at least 12 hours. The cooking time is about an hour.
This chickpea is widely used in traditional preparations: combined with cod, in velvety, or in mixed soups of legumes and cereals.

An ancient variety of bean, mainly hand-picked, with an intense flavor and a very fine skin, therefore extremely digestible.
It is suitable for all preparations, especially suitable for soups, and as an ingredient for the recipe of Ribollita.
It should be cooked over very low heat for about 50 minutes after soaking for at least 12 hours.
You can also enjoy it simply with a drizzle of raw extra-virgin olive oil and fresh black pepper, or heated in a pan with a drizzle of EVO oil, a clove of garlic, and a sprig of rosemary.

These small lentils grow in one of the most evocative areas of Tuscany, of Crete. It has a very tasty semi-flavour and is very rich in iron and proteins.
We advise you to soak them for at least 4 hours, rinse them, and put them on the fire in cold water, cooking for about 40 minutes, adding salt at the end of cooking.
Excellent with a drizzle of raw extra virgin olive oil, saffron, grated pecorino cheese, or stewed with tomato and vegetables, or the perfect ingredient for any soup.

Category: dry white wine
Appelation: Alsace AOC
Vintage: 2021
Grape varieties: Pinot Blanc
Vinification: alcoholic fermentation in stainless steel vessels with further ageing on fine lees for about six months to preserve this noble grape variety's aromatic character and freshness.
Alcohol strength: 12.5%
Service temperature: 8-10°C
Format: 0,75lt

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Category: Medium-dry white wine
Appelation: Alsace AOC
Vintage: 2020
Grape varieties: Muscat 100%
Soils: predominately limestone
Aspects: South/South-West
Vinification: alcoholic fermentation in stainless steel vessels with further ageing on fine lees for about six months to preserve this noble grape variety's aromatic character and freshness.
Alcohol strength: 12,5%
Service temperature: 8-10°C
Format: 0,75lt

​​​​​​​WINE, SPIRITS AND BEER SHIPPING FOR THE MOMENT IS AVAILABLE ONLY FOR ITALY AND EU

Category: dry red wine
Appelation: Alsace AOC
Vintage: 2021
Grape varieties: Pinot Noir
Vinification: alcoholic fermentation in stainless steel vessels with further ageing on fine lees for about six months and short maturation in neutral stainless steel vessels to preserve freshness and fruity aromas and flavours
Alcohol strength: 13%
Service temperature: 14-16°C
Format: 0,75lt

​​​​​​​WINE, SPIRITS AND BEER SHIPPING FOR THE MOMENT IS AVAILABLE ONLY FOR ITALY AND EU