Chicken with Pear Cider and Crispy Guanciale

Italian extra virgin olive oil is considered among the best in the world because it comes from a rare balance between high-quality raw ingredients, freshness, and traditional production methods. It is obtained from the first cold pressing of olives, without any chemical processes or refining. This means it preserves its aromas, polyphenols, and nutritional properties intact. The result is a living oil that can be fruity and delicate or more intense and peppery, depending on the olive variety and the region. Its main strength is its ability to “give identity” to dishes without overpowering them: it enhances tomatoes, vegetables, fish, and especially raw preparations like pesto. Just a drop can completely change the perception of a dish. In the kitchen, it is not just a fat: it is a true aromatic ingredient that brings complexity, freshness, and a distinctly Mediterranean character.

Discover the elegance of guanciale aged in a marble basin, a small masterpiece of Italian tradition. Made from the pork cheek, it retains a soft and velvety texture, with a delicate and subtly spiced aroma. Aging in marble basins ensures even drying, highlighting its white color with red streaks and a sweet, flavorful taste—perfect to enhance any dish. Vacuum-packed, it stays fresh and ready to turn your recipes into gourmet experiences.

Garlic is the soul of our dishes: white garlic offers a bold flavor, red is more delicate and digestible, while black garlic provides sweet and gourmet notes. To choose the best, follow this simple rule: the bulb should be firm, heavy to the touch, and have tight, dry skin. Always avoid those showing green sprouts, as this is a sign that the product is no longer fresh and may taste bitter.

For cooking, the best pears are those with firm and compact flesh, which hold up well to heat without falling apart during the cooking process. Here are the ideal varieties: Abate Fetel: The most versatile variety, thanks to its fine, juicy flesh that maintains a perfect texture whether baked in the oven or cooked in a pan. Kaiser: Highly appreciated for its grainy and compact flesh, ideal for long-cooking recipes or poaching in syrup. Decana: Excellent for baked or caramelized recipes, as it remains firm and releases a superb aroma when heated.

Pear cider is an alcoholic beverage made from the fermentation of pear juice. It is distinguished by its elegant, fresh, and naturally fruity profile, with a more delicate sweetness compared to traditional apple cider. In cooking, it is a valuable ingredient for deglazing white meat or game, adding a pleasant aromatic note and a subtle acidity that perfectly balances the flavors.

Thyme is a Mediterranean aromatic herb known for its intense, herbaceous, and slightly lemony scent. It is a fundamental ingredient in cooking, perfect for seasoning meat, fish, legumes, and sautés, thanks to its ability to withstand long cooking times while retaining its distinct character.

Pepper is the most widely used spice in the world, prized for its pungent flavor and its ability to enhance the flavors of any dish. It is best used freshly ground to preserve its freshness and aromatic intensity. There are several varieties including black, white, green, and pink, each with a different intensity, capable of transforming a simple sauté or a roast into a vibrant and fragrant meal.

The onion is a cornerstone of Mediterranean cuisine, prized not only for its flavor but also for its nutritional properties. There are various varieties, from the classic white with its pungent taste, to yellow which is more balanced, to red which is sweeter and more delicate, each capable of adding different aromatic depth to sautés, soups, and side dishes.