Treat mum with one of our two great hampers or find other great gift ideas in our shop!

Stelline Di Cioccolato 550g



Product Code: X44803

 A gift for all occasions, birthday, engagement even just to say thank you. These gianduja-filled gold stars are smooth, velvety and with a touch of hazelnut, 

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Piemonte (or Piedmont) is the second largest region of Italy, found in the north west of the country. Its largest city and the original capital of Italy is Turin, the bustling business and culture hub of northern Italy. Turin is filled with a mixture of 16th and 18th century renaissance, baroque and neo classical architecture. More up-to-date, it is also home to Juventus FC, one of Italy’s best football teams.
Moving away from the cities, Piedmont is known for its connection to the Alps. Almost half of the region is covered by mountains, making it one of Italy’s top skiing destinations. The geography of the region generates great agricultural farm land and it is best known for its grapes and wine production. Barolo and Barbaresco red wines are made from the Nebbiolo grape, and the sparkling Asti Spumante comes from the Moscato grape.
Besides wine, the region also produces a vast amount of Italian risotto rice. Arborio, Carnaroli and 11 other varieties of rice are grown in paddy fields, irrigated by river water.

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Sugar, vegetable fat (palm, sunflower, rapeseed, cottonseed, coconut and palm kernel in variable proportions), whole milk powder, cocoa butter, cocoa mass, hazelnuts (5%), cocoa powder, lactose, whey powder, emulsifier: soya lecithin, natural vanilla flavour. Milk chocolate shell contains minimum cocoa solids 31%, milk solids 21%.
Allergy advice: For allergens see ingredients in bold. May contain traces of other nuts.

Spicy Peppers with Tuna 180g


Delicious, slightly hot peppers, hand-filled with mouthfuls of tuna, anchovies and capers. These small, round, spicy peppers are a typical produce in Monferrato, Piemonte – an area with a big tradition of pepper cultivation. Our producer purchases the seeds themselves and gives them to the farmer to sow in February. The peppers are worked as soon as they come from the field: hollowed (by hand) and left to mature in a brine of water, salt and vinegar. They are then rinsed and filled one by one by hand before being put into jars.