{"title":"Tuscany Selection","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eTuscany keeps its cooking honest and unhurried. Good olive oil, cantucci, pecorino and country staples speak of a land of hills and farmhouses, where the best meals are the simplest ones done well.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e \u003c\/p\u003e","products":[{"product_id":"tenuta-san-guido-tuscan-extra-virgin-olive-oil","title":"Tenuta San Guido - Tuscan Extra Virgin Olive Oil","description":"\u003cp\u003eAn Italian extra virgin olive oil from Tenuta San Guido, the historic Bolgheri estate on the Tuscan coast, world-famous as the home of the Sassicaia wine. Cold-extracted from carefully selected olives to preserve its aroma and freshness.\u003c\/p\u003e\n\u003cp\u003eBalanced and elegant, with a smooth texture and the light peppery notes typical of Tuscan oils. It is made for simple dishes where the quality of the oil makes the difference: drizzled raw over soups, grilled vegetables, white meats, bruschetta and salads.\u003c\/p\u003e","brand":"Sassicaia","offers":[{"title":"750 ml","offer_id":52896853852496,"sku":"SAS-001","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/sassicaia-tuscan-evoo.dolcebuona.webp?v=1775741914"},{"product_id":"tirrena-paccheri-ancient-grain-pasta-from-tuscany","title":"Paccheri -  Ancient Grain Pasta from Tuscany","description":"\u003cp\u003eLarge, commanding tubes — paccheri made from three ancient Tuscan wheat varieties, slowly dried for 96 hours at temperatures below 38°C. The shape, the wheat and the time of drying all do their part.\u003c\/p\u003e\n\u003cp\u003eThe Frescobaldi family has shaped Tuscany for seven centuries. Wine, oil, land — their estates span some of the most celebrated terroir in Italy, shaped by the mild climate and the afternoon breezes of the Tyrrhenian Sea. Tirrena is their pasta: an entirely Tuscan product, from seed to table, that carries the same philosophy behind everything they make.\u003c\/p\u003e\n\u003cp\u003eThe grains are three ancient varieties — \u003cem\u003eSenatore Cappelli\u003c\/em\u003e, \u003cem\u003eKhorasan\u003c\/em\u003e and \u003cem\u003eEvoldur\u003c\/em\u003e — cultivated on the family estates and harvested in summer. They are milled at \u003cem\u003eMolino Borgioli\u003c\/em\u003e in Calenzano into \u003cem\u003esemolato\u003c\/em\u003e, a rare type of durum wheat milling that removes only the outer bran while preserving the inner bran, the wheat germ and the natural fibre of the grain. The pasta is then made at \u003cem\u003ePastificio Artigiano Fabbri\u003c\/em\u003e in Strada in Chianti — a workshop founded in 1893 — where it is bronze-drawn and dried in static chambers, slowly, at temperatures strictly below 38°C. Nothing is rushed.\u003c\/p\u003e\n\u003cp\u003eMade for the sauces that need a sheet wide enough to hold them: meat ragùs, slow-cooked sauces, stuffed preparations, hearty vegetable and legume sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains WHEAT. May contain traces of eggs, soy and mustard.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Meregalli","offers":[{"title":"500 g","offer_id":52930840559952,"sku":"MER-009","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/pasta-tirrena-paccheri.jpg?v=1776957481"},{"product_id":"tirrena-linguine-ancient-grain-pasta-from-tuscany","title":"Linguine - Ancient Grain Pasta from Tuscany","description":"\u003cp\u003eSlender ribbons of golden pasta — linguine made from three ancient Tuscan wheat varieties, slowly dried for 120 hours (five days) at temperatures below 38°C. The lightness of the shape, the depth of the wheat behind it.\u003c\/p\u003e\n\u003cp\u003eThere is a version of Tuscany that has nothing to do with tourism — one of fields, wind, and patient farming. The Frescobaldi family has cultivated it for seven centuries, and Tirrena is the pasta that carries that history in the most elegant possible form. An entirely Tuscan product, from seed to table.\u003c\/p\u003e\n\u003cp\u003eLinguine are, by nature, a shape of restraint. Long, narrow, elegant — they work by subtlety, carrying sauce without dominating it. What Tirrena brings to this format is depth: three ancient varieties — \u003cem\u003eSenatore Cappelli\u003c\/em\u003e, \u003cem\u003eKhorasan\u003c\/em\u003e and \u003cem\u003eEvoldur\u003c\/em\u003e — cultivated on the family estates, where the mild Tuscan climate and the afternoon breezes off the Tyrrhenian Sea give the grain its character. Milled at \u003cem\u003eMolino Borgioli\u003c\/em\u003e in Calenzano into \u003cem\u003esemolato\u003c\/em\u003e, a rare type of durum wheat milling that removes only the outer bran while preserving the inner bran, the wheat germ and the natural fibre of the grain. The pasta is then made at \u003cem\u003ePastificio Artigiano Fabbri\u003c\/em\u003e in Strada in Chianti — a workshop founded in 1893 — where it is bronze-drawn and dried in static chambers, slowly, for five days at temperatures strictly below 38°C.\u003c\/p\u003e\n\u003cp\u003eMade for sauces that work with elegance rather than weight: pesto alla genovese, light seafood preparations, vongole, simple tomato with herbs, lemon and good oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains WHEAT. May contain traces of eggs, soy and mustard.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Meregalli","offers":[{"title":"500 g","offer_id":53069480395088,"sku":"MER-008","price":7.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/pasta-tirrena-linguine.jpg?v=1776957505"},{"product_id":"tirrena-spaghetti-no-5-ancient-grain-pasta-from-tuscany","title":"Spaghetti No.5 - Ancient Grain Pasta from Tuscany","description":"\u003cp\u003eThe most familiar shape in Italian cooking, made from three ancient Tuscan wheat varieties — spaghetti slowly dried for 144 hours (six days) at temperatures below 38°C. The most known shape, made with the least known wheat.\u003c\/p\u003e\n\u003cp\u003eSpaghetti needs no introduction. It is the shape that has crossed every border and appeared on every table. Which is precisely why what is inside it matters: a long, smooth strand is a clear surface, and there is little a sauce can do to disguise what lies beneath it.\u003c\/p\u003e\n\u003cp\u003eThe wheat behind Tirrena Spaghetti No.5 comes from the Frescobaldi estates in Tuscany, where three ancient varieties — \u003cem\u003eSenatore Cappelli\u003c\/em\u003e, \u003cem\u003eKhorasan\u003c\/em\u003e and \u003cem\u003eEvoldur\u003c\/em\u003e — are cultivated in a landscape shaped by the mild climate and the afternoon breezes of the Tyrrhenian Sea. These are heritage grains that predate intensive farming, with the natural character of the wheat preserved through the entire chain. They are milled at \u003cem\u003eMolino Borgioli\u003c\/em\u003e in Calenzano into \u003cem\u003esemolato\u003c\/em\u003e, a rare type of durum wheat milling that removes only the outer bran while preserving the inner bran, the wheat germ and the natural fibre of the grain.\u003c\/p\u003e\n\u003cp\u003eThe pasta is then made at \u003cem\u003ePastificio Artigiano Fabbri\u003c\/em\u003e in Strada in Chianti — a workshop founded in 1893 — where it is bronze-drawn and dried in static chambers, slowly, for six days at temperatures strictly below 38°C. Nothing is rushed.\u003c\/p\u003e\n\u003cp\u003eMade for the great Italian classics: aglio, olio e peperoncino · cacio e pepe · carbonara · pomodoro e basilico · alle vongole · alla puttanesca · light seafood sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains WHEAT. May contain traces of eggs, soy and mustard.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Meregalli","offers":[{"title":"500 g","offer_id":52930891284816,"sku":"MER-007","price":7.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/pasta-tirrena-spaghetti.jpg?v=1776957526"},{"product_id":"tirrena-tortiglioni-ancient-grain-pasta-from-tuscany","title":"Tortiglioni - Ancient Grain Pasta from Tuscany","description":"\u003cp\u003eShort, ridged tubes twisted along their length — tortiglioni built to catch and hold sauce. Made from three ancient Tuscan wheat varieties and slowly dried for 84 hours (three and a half days) at temperatures below 38°C. A small shape that carries a lot.\u003c\/p\u003e\n\u003cp\u003eThe tortiglioni is a shape with a purpose. Its ridges run at a slight diagonal along the tube, spiralling gently as they go — not for aesthetics, but to grip. Every channel, every groove is there to catch sauce, to hold it, to carry it through to the bite. It is engineering in \u003cem\u003esemolato\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eWhat Tirrena brings to this format is the same rigour that runs through every product bearing the Frescobaldi name. The wheat — \u003cem\u003eSenatore Cappelli\u003c\/em\u003e, \u003cem\u003eKhorasan\u003c\/em\u003e and \u003cem\u003eEvoldur\u003c\/em\u003e — grows on the family estates in Tuscany, in terrain shaped by the mild climate and the afternoon breezes off the Tyrrhenian Sea. They are heritage varieties that predate intensive farming. After milling at \u003cem\u003eMolino Borgioli\u003c\/em\u003e in Calenzano into \u003cem\u003esemolato\u003c\/em\u003e — a rare type of durum wheat milling that removes only the outer bran while preserving the inner bran, the wheat germ and the natural fibre of the grain — the tortiglioni are made at \u003cem\u003ePastificio Artigiano Fabbri\u003c\/em\u003e in Strada in Chianti, a workshop founded in 1893. Bronze-drawn, dried in static chambers, slowly, at temperatures strictly below 38°C.\u003c\/p\u003e\n\u003cp\u003eMade for sauces that need something to catch onto: meat ragùs, slow-cooked sauces, baked pasta dishes, vegetable and legume preparations, anything with body that wants a shape that holds it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains WHEAT. May contain traces of eggs, soy and mustard.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Meregalli","offers":[{"title":"500 g","offer_id":52930930639184,"sku":"MER-013","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/pasta-tirrena-tortiglioni.jpg?v=1776957605"},{"product_id":"laudemio-extra-virgin-olive-oil-by-frescobaldi","title":"Laudemio Frescobaldi - Tuscan Extra Virgin Olive Oil","description":"\u003cp\u003eIn the Middle Ages, \u003cem\u003eLaudemio\u003c\/em\u003e was the name given to the finest part of the harvest — the portion reserved for the lord of the land. The word comes from the Latin \u003cem\u003elaus\u003c\/em\u003e, meaning praise. Already in that era the Frescobaldi family produced wine and olive oil on their own estates in Tuscany.\u003c\/p\u003e\n\u003cp\u003eThe Frescobaldi family has cultivated these hills around Florence for seven centuries. In 1988 they gave the name Laudemio to their olive oil: not a quantity, but a standard — the highest expression of the oil from their own groves, made only from their olives, from their land.\u003c\/p\u003e\n\u003cp\u003eThe olives are picked early, in autumn — in October, never beyond November — before full ripeness, to capture their emerald-green colour and aromatic freshness. They are pressed within hours of harvest, in the family's own mill in Pelago, then filtered for a clear, bright oil. The result is intensely fruity, with notes of freshly cut grass and artichoke and a balanced peppery finish.\u003c\/p\u003e\n\u003cp\u003eRecognised internationally: Tre Foglie from Gambero Rosso (2020, 2022), Grande Olio from Slow Food (2018, 2019, 2020) and Gold at the New York International Olive Oil Competition (2019, 2020, 2021, 2022).\u003c\/p\u003e","brand":"Meregalli","offers":[{"title":"500 ml","offer_id":53023930286416,"sku":"MER-002","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/frescobaldi_1800x1800_4.webp?v=1780489249"},{"product_id":"rocca-toscana-il-frastuchino-pistacchio-bronte-pdo","title":"Il Frastuchino - Pecorino with Pistacchio Verde di Bronte PDO","description":"\u003cp\u003eA journey between two Italian traditions. Tuscan sheep's milk cheese meets the emerald-green pistachio of Bronte, Sicily, in a sweet, delicate pecorino studded with Pistacchio Verde di Bronte PDO — one of the most celebrated nuts in the world, used here at 2.4% (1.7% granulated, 0.7% shelled) for a flavour that is present, distinctive, and entirely its own.\u003c\/p\u003e\u003cp\u003eRocca Toscana Formaggi is based in Arezzo, in the heart of Tuscany, where the family has been making pecorino for generations. Their flavoured line — of which Il Frastuchino is one of the most celebrated — is built on a clear philosophy: exceptional sheep's milk paired with exceptional Italian ingredients, never as a gimmick but as a deliberate encounter between two regions.\u003c\/p\u003e\u003cp\u003eBest at room temperature to release the pistachio's perfume. On a cheese board, with a dry white wine. The rind is not edible. Once cut, wrap and keep refrigerated.\u003c\/p\u003e","brand":"agriform","offers":[{"title":"1.3 kg (Whole Wheel)","offer_id":52933951226192,"sku":"AGR-017","price":69.9,"currency_code":"EUR","in_stock":true},{"title":"650 g (Half Wheel)","offer_id":53031634501968,"sku":"AGR-016","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/il-frastuchino-pistachio-pecorino_1800x1800_1.jpg?v=1780489053"},{"product_id":"rocca-toscana-il-gioviale-pecorino-chianti-docg","title":"Il Gioviale - Aged Pecorino with Chianti DOCG Wine","description":"\u003cp\u003eTwo of Tuscany's greatest expressions in a single cheese. Il Gioviale by Rocca Toscana Formaggi brings together pasteurised sheep's milk and Chianti DOCG wine added directly during the cheese-making process — at a minimum of 16% — producing an aromatic, deeply flavoured pecorino with a paste tinted purple-pink from the wine and a character as convivial as its name suggests.\u003c\/p\u003e\u003cp\u003eIn Tuscany, cheese and wine have shared the same table for centuries. The Chianti hills produce one of Italy's most renowned reds, structured and tied to the landscape between Florence and Siena. The same hills and the surrounding countryside yield sheep's milk of comparable quality. The encounter between the two, in Il Gioviale, is deliberate — a Tuscan idea given a single form.\u003c\/p\u003e\u003cp\u003eBest at room temperature to release the aroma. On a cheese board, with cured meats and crusty bread, or alongside other aged cheeses. The rind is not edible. Once cut, wrap and keep refrigerated. Contains sulphites from the wine.\u003c\/p\u003e","brand":"agriform","offers":[{"title":"1.3 kg (Whole Wheel)","offer_id":52933959188816,"sku":"AGR-020","price":65.9,"currency_code":"EUR","in_stock":true},{"title":"650 g (Half Wheel)","offer_id":53031668253008,"sku":"AGR-021","price":36.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/il-gioviale-pecorino-chianti_1800x1800_0a627733-64f9-4ad8-9b21-eb32ea857041.jpg?v=1780489037"},{"product_id":"rocca-toscana-il-piacere-aged-pecorino-summer-truffle","title":"Il Piacere - Aged Pecorino with Summer Truffle","description":"\u003cp\u003eIntense perfume, lingering aroma. Il Piacere by Rocca Toscana Formaggi brings black summer truffle (\u003cem\u003eTuber aestivum\u003c\/em\u003e) directly into a Tuscan sheep's milk pecorino — used at 1.7% as a brisure preparation, of which 0.8% is the truffle itself. The paste is white and compact, visibly studded with dark truffle pieces.\u003c\/p\u003e\u003cp\u003eRocca Toscana Formaggi is based in Arezzo, in the heart of Tuscany, where the family has been making pecorino for generations. Their flavoured line is built on a clear philosophy: exceptional sheep's milk paired with select ingredients, where the addition serves the cheese rather than dominating it. The truffle here gives perfume and depth without overpowering the sheep's milk character.\u003c\/p\u003e\u003cp\u003eBest at room temperature to release the truffle's perfume. On a cheese board, in a risotto, or shaved over fresh egg pasta. Pairs well with structured red wines. The rind is not edible. Once cut, wrap and keep refrigerated.\u003c\/p\u003e","brand":"agriform","offers":[{"title":"1.3 kg (Whole Wheel)","offer_id":53023849611600,"sku":"AGR-018","price":69.9,"currency_code":"EUR","in_stock":true},{"title":"650 g (Half Wheel)","offer_id":53023849644368,"sku":"AGR-019","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/il-piacere-pecorino-tartufo_1800x1800_8241ed80-d2bf-48fd-a18a-377e2ab105a5.jpg?v=1780489023"},{"product_id":"rocca-toscana-lardito-pecorino-chilli","title":"L'Ardito - Aged Pecorino with Chilli Peppers","description":"\u003cp\u003eBold by name, sweetly spicy by character. L'Ardito by Rocca Toscana Formaggi brings minced chilli pepper directly into the paste of a Tuscan sheep's milk pecorino — used at 0.5%, present but never overwhelming, where the natural mildness of the sheep's milk holds its ground against the heat rather than being swallowed by it.\u003c\/p\u003e\u003cp\u003eRocca Toscana Formaggi is based in Arezzo, in the heart of Tuscany, where the family has been making pecorino for generations. Their flavoured line is built on a clear philosophy: exceptional sheep's milk paired with select ingredients, where the addition serves the cheese rather than dominating it. L'Ardito — daring in name, \u003cem\u003edolcemente piccante\u003c\/em\u003e in character — sits squarely in that tradition.\u003c\/p\u003e\u003cp\u003eBest at room temperature to release the chilli's perfume. On a cheese board, with a glass of medium-bodied red wine. The rind is not edible. Once cut, wrap and keep refrigerated.\u003c\/p\u003e","brand":"agriform","offers":[{"title":"1.3 kg (Whole Wheel)","offer_id":53023848202576,"sku":"AGR-014","price":55.0,"currency_code":"EUR","in_stock":true},{"title":"650 g (Half Wheel)","offer_id":53023848235344,"sku":"AGR-015","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/Ardito-peperoncino-pecorino_1800x1800_08cdc424-db18-4436-aaf2-b6974e2f843a.jpg?v=1780489008"},{"product_id":"rocca-toscana-il-vessillo-aged-tuscan-pecorino","title":"Il Vessillo - Aged Tuscan Pecorino","description":"\u003cp\u003eThe standard-bearer of Rocca Toscana Formaggi's classic range — a pecorino made simply and well, without addition or embellishment. The aged paste is hard and granular, persistent in flavour but naturally sweet and palatable, with sheepy, nutty, and grassy notes that are unmistakably Tuscan.\u003c\/p\u003e\n\u003cp\u003eRocca Toscana Formaggi is based in Arezzo, in the heart of Tuscany, where the family has been making pecorino for generations. The word \u003cem\u003eVessillo\u003c\/em\u003e means flag a standard, a symbol of belonging. It is the name they give to the cheese that represents what they do when nothing else is asked of the sheep's milk except that it be good.\u003c\/p\u003e\n\u003cp\u003eBest at room temperature to let the flavour open up. On a cheese board with fresh pears and chestnut honey, or grated over pasta. The rind is not edible. Once cut, wrap and keep refrigerated.\u003c\/p\u003e","brand":"agriform","offers":[{"title":"3 kg (Whole Wheel)","offer_id":53023860752720,"sku":"AGR-185","price":104.0,"currency_code":"EUR","in_stock":true},{"title":"1.5 kg (Half Wheel)","offer_id":53023860785488,"sku":"AGR-186","price":56.0,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":53023860818256,"sku":"AGR-187","price":21.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/Dolceterra-vessilo-tuscan-pecorino_1800x1800_2.jpg?v=1780932574"},{"product_id":"caseificio-maremma-pecorino-di-pienza","title":"Pecorino di Pienza","description":"\u003cp\u003eSheep's milk cheese in the tradition of Pienza, the medieval hill town in the heart of Tuscany. The milk is drawn from flocks grazing in the area of Pienza, and the cheese is made by Caseificio Maremma in Follonica, a family caseificio operating across the southern Tuscan lands.\u003c\/p\u003e\u003cp\u003eThe recipe is honest and Tuscan: pasteurised sheep's milk from Pienza, sea salt from Volterra — an inland Tuscan salt with centuries of culinary use — calf rennet, and traditional dairy cultures. The aged paste is semi-firm, sweet, and richly aromatic, with the herbal complexity of Tuscan pastures.\u003c\/p\u003e\u003cp\u003eBest at room temperature to release the aroma. On a cheese board with fresh pears and chestnut honey, or grated over fresh pasta. The rind is not edible. Once cut, wrap and refrigerate.\u003c\/p\u003e","brand":"agriform","offers":[{"title":"1.5 kg (Whole Wheel)","offer_id":53023844663632,"sku":"AGR-103","price":49.5,"currency_code":"EUR","in_stock":false},{"title":"750 g (Half Wheel)","offer_id":53023844696400,"sku":"AGR-102","price":23.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/pienza-pecorino_1800x1800_6b8918aa-d244-4281-8ec5-73a668f125a8.webp?v=1780488898"},{"product_id":"fattoria-buca-nuova-pecorino-di-pienza-fossa","title":"Pecorino di Pienza Aged in Fossa","description":"\u003cp\u003eFrom Fattoria Buca Nuova in Pienza, in the heart of the Val d'Orcia. The cheese is matured for four months under controlled conditions, then transferred to a cotton sack and lowered into the ancient tufa pits of Sogliano al Rubicone for another three months. The fossa transforms everything: the paste becomes straw-yellow with light eye formation, the wheel itself distorts and elongates under the pressure, and the flavour deepens into something decidedly bold, complex, and faintly piquant — with unmistakable notes of sheep and hay. A cheese that only this process can make.\u003c\/p\u003e\u003cp\u003eThe practice of ageing cheese in underground pits goes back to the Middle Ages in the limestone and tufa hills of Romagna around Sogliano al Rubicone. Before refrigeration, these pits served as natural cold stores. Farmers and monasteries would pack their cheeses inside at the end of summer, seal the pits hermetically, and retrieve what was left in November. What came out was different from what went in — changed by the dark, the cold, the near-total absence of oxygen, and the slow anaerobic transformation that three months underground produces. Different enough that the fossa became a technique in its own right, still practiced today as it was then.\u003c\/p\u003e\u003cp\u003eBest at room temperature to release the complex aroma. On a cheese board with chestnut honey, fig jam, or grilled bread. Particularly remarkable shaved over warm dishes that respond to its piquancy — soup, polenta, or risotto. The rind remains attached to the cotton sack during aging; once removed, scrape any residual rind away to avoid extraneous flavours. The rind is not edible. Keep refrigerated; once cut, wrap and refrigerate.\u003c\/p\u003e","brand":"Fattoria Bucanuova","offers":[{"title":"500 g","offer_id":52934254559568,"sku":"FBU-001","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/Pecorino_Fossa-_1_1800x1800_7ea4960e-f999-4350-909e-26f1d468f4f9.jpg?v=1780488682"},{"product_id":"santi-cantucci-cacao-e-pistacchi-tuscan-cocoa-pistachios","title":"Cantucci Cacao e Pistacchi - Tuscan Cantucci with Cocoa \u0026 Pistachios","description":"\u003cp\u003eAntico Forno Santi has been baking in Pistoia, in eastern Tuscany, since 1920 — over a century in the same artisan bakery. Among their classics: the cantuccio, the original twice-baked biscuit, born for the slow ritual of dipping into vin santo and for the long evenings of a Tuscan winter.\u003c\/p\u003e\u003cp\u003eIn this version the classic dough takes on dark cocoa (8%) and pistachios (10%): the cocoa lends depth and a grown-up, never-too-sweet restraint, the pistachios bring colour and a resinous, fragrant crunch. Crisp golden-dark crust, broken-edge shape, a soft biscuit heart.\u003c\/p\u003e\u003cp\u003eTraditionally dipped in vin santo at the end of dinner. Also wonderful with espresso, an after-dinner Marsala or a small grappa — and a quiet half-hour of doing nothing. Keep them sealed to preserve the crunch.\u003c\/p\u003e","brand":"Antico Forno Santi","offers":[{"title":"300 g","offer_id":52937765618000,"sku":"AFS-001","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/cantucci-al-pistacchio-fronte.jpg?v=1780923058"},{"product_id":"santi-cantucci-al-cioccolato-tuscan-chocolate","title":"Cantucci al Cioccolato - Tuscan Cantucci with Chocolate","description":"\u003cp\u003eAntico Forno Santi has been baking in Pistoia, in eastern Tuscany, since 1920 — over a century in the same artisan bakery. Among their classics: the cantuccio, the original twice-baked biscuit, born for the slow ritual of dipping into vin santo and for the long evenings of a Tuscan winter.\u003c\/p\u003e\u003cp\u003eIn this version the classic dough is generously enriched with dark chocolate at 40% — real chocolate, with cocoa butter as its backbone — folded in pieces that melt into glossy pockets in the bake. Crisp biscuit crust, soft chocolate centres, a richer, more indulgent take on the cantuccio than the cocoa version.\u003c\/p\u003e\u003cp\u003eTraditionally dipped in vin santo at the end of dinner. Stands up beautifully to a strong espresso, a Marsala or a glass of red dessert wine. Keep them sealed to preserve the crunch.\u003c\/p\u003e","brand":"Antico Forno Santi","offers":[{"title":"300 g","offer_id":53007647474000,"sku":"AFS-004","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/cioccolato-fronte.jpg?v=1780924010"},{"product_id":"santi-cantucci-all-albicocca-tuscan-apricot","title":"Cantucci all'Albicocca - Tuscan Cantucci with Apricot","description":"\u003cp\u003eAntico Forno Santi has been baking in Pistoia, in eastern Tuscany, since 1920 — over a century in the same artisan bakery. Among their classics: the cantuccio, the original twice-baked biscuit, born for the slow ritual of dipping into vin santo and for the long evenings of a Tuscan winter.\u003c\/p\u003e\u003cp\u003eThis is the fruit-forward version. Dried apricots make up half the recipe (50%), giving each biscuit thick, tender pockets of orange that taste like summer compressed into a winter cookie. Lighter than the cocoa or chocolate versions, with much less butter — a brighter cantuccio with a golden, fruit-streaked crust.\u003c\/p\u003e\u003cp\u003eEqually at home with morning espresso, afternoon tea, or fresh ricotta and honey at breakfast. With vin santo at the end of dinner the apricot version asks for slightly drier dessert wines than the chocolate ones. Keep them sealed to preserve the crunch.\u003c\/p\u003e","brand":"Antico Forno Santi","offers":[{"title":"300 g","offer_id":53007647146320,"sku":"AFS-002","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/albicocca-fronte.jpg?v=1780922338"},{"product_id":"santi-cantucci-ai-fichi-tuscan-figs","title":"Cantucci ai Fichi - Tuscan Cantucci with Figs","description":"\u003cp\u003eAntico Forno Santi has been baking in Pistoia, in eastern Tuscany, since 1920 — over a century in the same artisan bakery. Among their classics: the cantuccio, the original twice-baked biscuit, born for the slow ritual of dipping into vin santo and for the long evenings of a Tuscan winter.\u003c\/p\u003e\u003cp\u003eThe fig version is the most jam-like of the four — dried figs at 50% give the biscuit a deep, honeyed sweetness, with their tiny seeds adding a fine crunch through the bake. Glossy, dark amber pockets streak the dough; the crust stays golden and crisp around them. Sweet, soft-hearted, a cantuccio that asks for slow eating.\u003c\/p\u003e\u003cp\u003eA natural match for after-dinner vin santo, but they shine just as much with a strong espresso or a slice of pecorino at the end of a meal. The fig and sheep-cheese pairing is an old Italian classic; this biscuit brings it into dessert. Keep them sealed to preserve the crunch.\u003c\/p\u003e","brand":"Antico Forno Santi","offers":[{"title":"300 g","offer_id":53007647080784,"sku":"AFS-005","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/fichi-fronte.jpg?v=1780923517"},{"product_id":"cuscini-ciok-italian-chocolate-filled-shortbread-cookies","title":"Cuscini Ciok – Italian Shortcrust Pillow Cookies with Cocoa \u0026 Hazelnut Cream","description":"\u003cp\u003eBristot has been baking in San Gimignano — the hill town of towers between Florence and Siena — since 1957. \u003cem\u003eCuscini\u003c\/em\u003e means \"pillows,\" and that is what these are: plump little parcels of Italian shortcrust pastry, ridged at the edges and generous in the middle.\u003c\/p\u003e\u003cp\u003eThe filling is a cocoa and hazelnut cream at 25%, built on hazelnuts (8%) and fat-reduced cocoa (8%) — closer to gianduia than to plain chocolate, and it is the hazelnut you taste once the pastry gives way. The \u003cem\u003epasta frolla\u003c\/em\u003e around it is the classic Italian shortcrust: wheat flour, sugar, eggs and honey, worked and filled by hand at the bakery.\u003c\/p\u003e\u003cp\u003eServe at room temperature with espresso, with a cappuccino at breakfast, or on the afternoon tea tray. 200 g tray. Contains hazelnuts. Keep sealed in a cool, dry place.\u003c\/p\u003e","brand":"BRISTOT","offers":[{"title":"200 g","offer_id":53362245304656,"sku":"BIS-001","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/cuscini-al-cioccolato-pack.jpg?v=1785915895"},{"product_id":"occhi-di-bue-italian-jam-filled-shortbread-cookies","title":"Occhi di Bue – Italian Ox-Eye Cookies with Cherry \u0026 Apricot Filling","description":"\u003cp\u003eBristot has been baking in San Gimignano — the hill town of towers between Florence and Siena — since 1957. The \u003cem\u003eocchio di bue\u003c\/em\u003e, \"ox eye,\" is one of the oldest shapes in the Italian pastry shop: a flower of shortcrust pastry with a window cut clean through the top, and fruit glowing in the centre.\u003c\/p\u003e\u003cp\u003eThe tray carries two fillings, each making up 25% of the cookie. The cherry one is built on a cherry purée at 40%, rounded out with a red-fruit purée of elderberry; the apricot one on an apricot purée at 45%. Both sit on the same \u003cem\u003epasta frolla\u003c\/em\u003e — wheat flour, sugar, eggs and honey — worked and filled by hand.\u003c\/p\u003e\u003cp\u003eCrisp, only lightly sweet, and the cookie Italians dunk without apology into morning coffee. Serve at room temperature. 200 g tray. Keep sealed in a cool, dry place.\u003c\/p\u003e","brand":"BRISTOT","offers":[{"title":"200 g","offer_id":53362247565648,"sku":"BIS-002","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/occhi-di-bue-marmellata.jpg?v=1785915896"},{"product_id":"occhi-di-bue-ciok-italian-chocolate-filled-shortbread-cookies","title":"Occhi di Bue Ciok – Italian Ox-Eye Cookies with Cocoa \u0026 Hazelnut Cream","description":"\u003cp\u003eBristot has been baking in San Gimignano — the hill town of towers between Florence and Siena — since 1957. This is the ox-eye cookie in its darker version: the same flower of shortcrust pastry with a window cut through the top, the fruit filling swapped for a cocoa and hazelnut cream.\u003c\/p\u003e\u003cp\u003eThe cream makes up 25% of the cookie, with hazelnuts at 8%, fat-reduced cocoa and cocoa butter — rich, glossy, more gianduia than chocolate bar. Underneath, the same Italian \u003cem\u003epasta frolla\u003c\/em\u003e: wheat flour, sugar, eggs and honey, worked and filled by hand.\u003c\/p\u003e\u003cp\u003eThe one to reach for when the fruit version feels too polite. Espresso after dinner, a glass of cold milk, or the sweet note at the end of a cheese board. 200 g tray. Contains hazelnuts. Keep sealed in a cool, dry place.\u003c\/p\u003e","brand":"BRISTOT","offers":[{"title":"200 g","offer_id":53362247598416,"sku":"BIS-003","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/occhi-di-bue-ciocco.jpg?v=1785915897"},{"product_id":"bauletti-crema-limone-italian-lemon-cream-shortbread-cookies","title":"Bauletti Crema Limone – Italian Shortcrust Parcels with Lemon Cream","description":"\u003cp\u003eBristot has been baking in San Gimignano — the hill town of towers between Florence and Siena — since 1957. \u003cem\u003eBauletti\u003c\/em\u003e means \"little trunks\": small parcels of Italian shortcrust pastry folded closed around their filling before they meet the oven.\u003c\/p\u003e\u003cp\u003eInside is a lemon cream at 25%, made with concentrated lemon — sharp and clean against the pastry, which is the classic \u003cem\u003epasta frolla\u003c\/em\u003e of wheat flour, sugar, eggs and honey. Filled and folded by hand, one parcel at a time.\u003c\/p\u003e\u003cp\u003eServe at room temperature with tea, with a morning cappuccino, or with a small glass of Vin Santo at the end of a meal. 200 g tray. Keep sealed in a cool, dry place.\u003c\/p\u003e","brand":"BRISTOT","offers":[{"title":"200 g","offer_id":53362247631184,"sku":"BIS-004","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/bauletto-crema-limone-pack.jpg?v=1785915897"},{"product_id":"bauletti-albicocca-italian-apricot-jam-shortbread-cookies","title":"Bauletti Albicocca – Italian Shortcrust Parcels with Apricot Filling","description":"\u003cp\u003eBristot has been baking in San Gimignano — the hill town of towers between Florence and Siena — since 1957. \u003cem\u003eBauletti\u003c\/em\u003e means \"little trunks\": golden parcels of Italian shortcrust pastry, folded closed around their filling before baking.\u003c\/p\u003e\u003cp\u003eThe filling is apricot at 25%, built on an apricot purée at 45% — sweet, faintly tart, never cloying, and the most classic of all the Italian pastry-shop fillings. The \u003cem\u003epasta frolla\u003c\/em\u003e around it is wheat flour, sugar, eggs and honey, worked and filled by hand.\u003c\/p\u003e\u003cp\u003eDip them in coffee at breakfast, serve them at four o'clock with tea, or eat them straight from the tray, standing up, the way they are really eaten. 200 g tray. Keep sealed in a cool, dry place.\u003c\/p\u003e","brand":"BRISTOT","offers":[{"title":"200 g","offer_id":53362247663952,"sku":"BIS-005","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/bauletti-albicocca-pack.jpg?v=1785915897"},{"product_id":"fagottini-fragola-italian-strawberry-jam-shortbread-cookies","title":"Fagottini Fragola – Italian Shortcrust Bundles with Strawberry Filling","description":"\u003cp\u003eBristot has been baking in San Gimignano — the hill town of towers between Florence and Siena — since 1957. \u003cem\u003eFagottini\u003c\/em\u003e means \"little bundles\": shortcrust pastry gathered around a spoonful of filling and baked until the edges catch.\u003c\/p\u003e\u003cp\u003eThe filling is strawberry at 25%, made on a strawberry purée at 35% and coloured naturally with elderberry extract. The \u003cem\u003epasta frolla\u003c\/em\u003e is the one Bristot uses across the range — wheat flour, sugar, eggs and honey — worked and filled by hand.\u003c\/p\u003e\u003cp\u003eStrawberry is the friendliest of the fillings: sweet, fruity, immediately familiar. A safe bet for children, for gift boxes, and for anyone meeting Italian pastry-shop biscuits for the first time. 200 g tray. Keep sealed in a cool, dry place.\u003c\/p\u003e","brand":"BRISTOT","offers":[{"title":"200 g","offer_id":53362247729488,"sku":"BIS-006","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/bauletto-fagola-pack.jpg?v=1785915898"},{"product_id":"cannoli-gianduia-italian-puff-pastry-rolls-with-gianduia-cream","title":"Cannoli Gianduia – Italian Puff Pastry Rolls with Gianduia Cream","description":"\u003cp\u003eNot the Sicilian cannolo — this is the Tuscan pastry-shop one. Crisp golden puff pastry, rolled into a tube and filled end to end with \u003cstrong\u003egianduia\u003c\/strong\u003e, the chocolate-and-hazelnut cream Piedmont gave the world. Bristot has been baking in San Gimignano since 1957.\u003c\/p\u003e\u003cp\u003ePuff pastry is where an artisan bakery shows its hand: the \u003cem\u003epasta sfoglia\u003c\/em\u003e is built the long way, folding the dough over and over until it separates in the oven into hundreds of paper-thin layers. It shatters when you bite it, then gives way to the cream — which makes up 60% of the cannolo, with cocoa, hazelnuts and skimmed milk.\u003c\/p\u003e\u003cp\u003eServe as they are with coffee, or barely warmed so the gianduia softens. 180 g tray. Contains hazelnuts, milk, wheat and soy. Keep sealed in a cool, dry place.\u003c\/p\u003e","brand":"BRISTOT","offers":[{"title":"180 g","offer_id":53362247827792,"sku":"BIS-007","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/cannolo-cioccolato-pack.jpg?v=1785915899"},{"product_id":"cannoli-pistacchio-italian-puff-pastry-rolls-with-pistachio-cream","title":"Cannoli Pistacchio – Italian Puff Pastry Rolls with Pistachio Cream","description":"\u003cp\u003eGolden tubes of flaky puff pastry, filled end to end with a smooth pistachio cream — the flavour Italy cannot stop putting into everything, and for good reason. Bristot has been baking in San Gimignano — the hill town of towers between Florence and Siena — since 1957.\u003c\/p\u003e\u003cp\u003ePuff pastry is where an artisan bakery shows its hand: the \u003cem\u003epasta sfoglia\u003c\/em\u003e is built the long way, folding the dough over and over until it separates in the oven into hundreds of paper-thin layers — that is the crackle you hear on the first bite. The filling carries pistachios at 15%, on a base of sugar and non-hydrogenated vegetable oils, with skimmed milk and whey.\u003c\/p\u003e\u003cp\u003eNot the Sicilian ricotta cannolo: this is the Tuscan pastry-shop version, lighter and crisper, filled with cream rather than ricotta. Best with an espresso. 180 g tray. Contains pistachios, milk, egg, wheat and malt. Keep sealed in a cool, dry place.\u003c\/p\u003e","brand":"BRISTOT","offers":[{"title":"200 g","offer_id":53362248286544,"sku":"BIS-008","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/cannoli-pistacchio-pack.jpg?v=1785915899"},{"product_id":"truffle-slices-in-extra-virgin-olive-oil","title":"Truffle Slices in Extra Virgin Olive Oil","description":"\u003cp\u003eSummer truffle at 40%: here the truffle is the ingredient rather than the seasoning. The slices are kept whole in extra virgin olive oil, so they hold their shape on the plate.\u003c\/p\u003e\u003cp\u003eLift them out with a fork and lay them over beef or fish tartare, carpaccio, eggs or risotto. Use them raw and add them last, since heat costs truffle its aroma. The oil left in the jar is worth keeping to dress the same dish. Made by Calugi in Castelfiorentino, in the Tuscan truffle country between Florence and Siena.\u003c\/p\u003e","brand":"Calugi","offers":[{"title":"45 g (1.6 oz)","offer_id":53528547328336,"sku":"CAL-011","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/affettato-di-tartufo.png?v=1788257468"},{"product_id":"truffle-cream-with-summer-truffle","title":"Truffle Cream with Summer Truffle","description":"\u003cp\u003eA ready-to-use cream built on champignon mushrooms (\u003cem\u003eAgaricus bisporus\u003c\/em\u003e) and sunflower oil, with summer truffle at 2% carrying the aroma. The texture is smooth and spreadable straight from the jar, with no cooking needed.\u003c\/p\u003e\u003cp\u003eSpread it on bread and crostini, fold it into omelettes, use it to fill meat or vegetable dishes, or stir it through pasta. It also works spooned onto a pizza at the end of baking. Made by Calugi in Castelfiorentino, in the Tuscan truffle country between Florence and Siena.\u003c\/p\u003e","brand":"Calugi","offers":[{"title":"85 g (3 oz)","offer_id":53528547361104,"sku":"CAL-009","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/crema-tartufata.png?v=1788257469"},{"product_id":"italian-coarse-salt-crystals-with-truffle","title":"Italian Coarse Salt Crystals with Truffle","description":"\u003cp\u003eCoarse Italian food salt, 99% of the jar, with dried summer truffle (\u003cem\u003eTuber aestivum\u003c\/em\u003e) at 0.5% and truffle flavourings. The label states that the truffle in the package corresponds to 2 g of fresh truffle.\u003c\/p\u003e\u003cp\u003eIt comes in a glass jar with a grinder cap and an aroma-preserving seal, so it goes from pantry to table and gets refilled rather than thrown away. Grind it over grilled red and white meat, roast potatoes, eggs or popcorn after cooking, when the aroma has the least time to escape. Gluten free. Made by Calugi in Castelfiorentino, in the Tuscan truffle country between Florence and Siena.\u003c\/p\u003e","brand":"Calugi","offers":[{"title":"100 g (3.5 oz)","offer_id":53528547393872,"sku":"CAL-007","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/sale-grosso-con-tartufo.png?v=1788257470"},{"product_id":"desiderio-dried-summer-truffle-petals-with-salt","title":"Desiderio Dried Summer Truffle Petals with Salt","description":"\u003cp\u003eSlices of summer truffle (\u003cem\u003eTuber aestivum\u003c\/em\u003e), dried and blended with salt in a jar with its own grinder cap. Grating at the table releases the aroma at the last moment, which is when truffle gives the most. The 15 g jar holds the equivalent of 28 g of fresh truffle.\u003c\/p\u003e\u003cp\u003eSalt makes up 47% of the blend, so it seasons as it flavours: season the dish lightly first, then grind over eggs, tartare, red and white meat, fish, pasta or risotto. Made by Calugi in Castelfiorentino, in the Tuscan truffle country between Florence and Siena.\u003c\/p\u003e","brand":"Calugi","offers":[{"title":"15 g (0.5 oz)","offer_id":53528547426640,"sku":"CAL-006","price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/Desiderio-tartufo-con-grattugia.png?v=1788257471"},{"product_id":"parmigiano-reggiano-cream-with-truffle","title":"Parmigiano Reggiano Cream with Truffle","description":"\u003cp\u003eParmigiano Reggiano PDO makes up 45% of this cream, which is why it tastes of cheese first and of truffle second. The truffle is bianchetto (\u003cem\u003eTuber borchii\u003c\/em\u003e) at 0.3% — enough to carry the aroma into a hot dish without covering the Parmigiano. Calugi produces it under authorisation from the Consorzio del Parmigiano Reggiano.\u003c\/p\u003e\u003cp\u003eStir it into risotto just before serving, spread it on crostini, or use it to fill pasta and vol-au-vents. Ready to use, no cooking needed. Gluten free. Contains milk. Made in Castelfiorentino, in the Tuscan truffle country between Florence and Siena.\u003c\/p\u003e","brand":"Calugi","offers":[{"title":"90 g (3.2 oz)","offer_id":53528547459408,"sku":"CAL-004","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/parmigiano-and-truffle.png?v=1788257471"},{"product_id":"pecorino-cream-with-pepper-and-truffle","title":"Pecorino Cream with Pepper and Truffle","description":"\u003cp\u003ePecorino is one of the few Italian cheeses that stands up to truffle without disappearing behind it. Here sheep's milk pecorino makes up 55% of the cream, sharpened with pepper and finished with summer truffle (\u003cem\u003eTuber aestivum\u003c\/em\u003e) at 0.3%.\u003c\/p\u003e\u003cp\u003eThe texture is smooth enough to melt straight into hot pasta and firm enough to spread on crostini, and it also works as a filling for savoury tarts. Ready to use, no cooking needed. Gluten free. Contains milk. Made by Calugi in Castelfiorentino, in the Tuscan truffle country between Florence and Siena.\u003c\/p\u003e","brand":"Calugi","offers":[{"title":"90 g (3.2 oz)","offer_id":53528547492176,"sku":"CAL-003","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/pecorino-with-truffle-cream.png?v=1788257471"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/collections\/TOSCANA-BOARD.jpg?v=1779791188","url":"https:\/\/dolcebuona.com\/en-eu\/collections\/tuscany-selection.oembed?page=2","provider":"Dolcebuona","version":"1.0","type":"link"}