White Anchovies Marinated 200 g Pesce Azzurro

Cuttlefish Ink 180 g

White Truffle Olive Oil 1 L

Porcini Powder 50 g

Morels Whole Dry 454 g

Cuttlefish Ink 500 g

Anchovy Fillet in Olive Oil 50 g

Champignon Mushroom Powder 1 kg

White Truffle Olive Oil 50 ml