Pasta and rice
Spaghetti for tomato sauce, bucatini for a perfect Amatriciana, rigatoni for vegetable sauces and linguine for your pesto. Long and short pasta, a size for every speciality. And then egg pasta, porous and fragrant, and Carnaroli rice for a Milanese risotto in pure Peck style.
Extra small baby artichokes, delicious porcini mushrooms, blends and infusions from faraway lands. And again, precious caviar, sought after delicacies from the sea and opulent foie gras. And finally, the noblest among the fruits of the earth: the truffle, able to enrich any dish.More