Di Amante Selection

We have strong ties with traditional Made in Italy values, linked with a focus on innovation, which is why we invest in searching for the best raw materials and developing recipes to enhance every dish.

In a gourmet kitchen or for a family lunch, pasta is a healthy, sustainable, sociable and versatile food.


Nero di Voghiera 100% Italian

The refined and delicate Aglio di Voghiera DOP garlic is renowned for its sweet, fresh taste that is the synthesis of enzymes, vitamins, flavonoids and mineral salts that together create a unique and incomparable aromatic and genetic soul.

Nero di Voghiera is made exclusively with Aglio di Voghiera DOP garlic, certified and protected by the Consorzio Produttori Aglio di Voghiera, a consortium of Voghiera garlic producers recognised by the Ministry of Agricultural, Food and Forestry Policies.

Aglio di Voghiera DOP garlic bulbs change from white to black through a process of natural fermentation, with no additives, preservatives or yeast, which takes place in a temperature-controlled environment for at least 60 days. During this long process, the bulbs develop astonishing delicacy, losing the classic pungent taste of traditional garlic and becoming easier to digest.

This raw material of certified excellence has given rise to a delicious and healthy product that is grown, harvested and fermented exclusively in Italy.


The Tonda Gentile Trilobata hazelnut – a precious fruit

Hazel trees have been present in cultivated areas of Piedmont since Ancient Roman times and the hazelnut was one of the first fruits used and grown by man, representing an important resource and source of energy.

Piedmont grows a variety of hazelnut called Tonda Gentile Trilobata: its production is concentrated in the provinces of Cuneo, Asti and Alessandria, amongst the hills of the Langhe, Roero and Monferrato.

Recent studies show the positive effects that regular consumption of this precious fruit can have on human health:  as well as being an important source of essential amino acids and Vitamin E, hazelnuts are rich in lipids, more than 40% of which are from monounsaturated fatty acids (such as oleic acid) and they have a higher monounsaturated/polyunsaturated ratio than any other dried fruit.
A diet rich in oleic acid (the same fatty acid found in extra virgin olive oil) allows you to limit levels of “bad cholesterol” in the blood and increase levels of “good cholesterol”, which protects cell membranes, providing important protection against vascular illnesses. Furthermore, thanks to its high tocopherol content, including Vitamin E, hazelnuts provide a significant amount of antioxidant agents, slowing tissue ageing.
The denomination Nocciola Piemonte IGP, recognized by ministerial decree dated 2nd December 1993, guarantees the quality and authenticity of the Piedmont Hazelnut, which is a premium food of superior quality and is universally recognized as the best hazelnut in the world.


Habanero chilli pepper, heart of fire

Habanero Red Savina is the most famous variety of chilli. Shaped like a small lantern, with an intense red colour, it is considered the king of chilli peppers. Originally from the Amazon, it was imported into Mexico in the pre-Columbian era, but only introduced in Italy in the early 1990s. Since then it has gained in popularity thanks to the efforts of the Accademia del peperoncino (Italian chilli pepper academy).

It entered the Guinness Book of World Records as the world’s hottest chilli pepper, but Habanero is also known for its unmistakable smell and flavour. Its notoriety can be attributed to three main factors: its hot spiciness, the unmistakable aroma that remains unaltered after cooking and its slightly fruity flavour.