Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Mayonnaise, perhaps the most loved and consumed sauce in the world, is now almost always bought ready-made and the market offers products whose quality can be trusted
However, it is useful to know how to make mayonnaise by hand or with a blender and appreciate from time to time the delicacy of a homemade sauce
Here is how to proceed in both cases: always use oil and eggs at room temperature (if too cold, the mayonnaise may fail to thicken); add the oil drop by drop and likewise the lemon or vinegar
If the mayonnaise "breaks", start over from scratch, whisking the new yolk with the broken mixture added drop by drop
By hand: put the yolks in a bowl and season them with a pinch of salt and a pinch of pepper
Then start adding the oil drop by drop, mixing the ingredients with a small whisk or a wooden spoon
As soon as the mixture thickens, loosen it with a splash of lemon (or vinegar) and continue alternating oil and lemon until used up
With the blender: pour one yolk and one whole egg into the cup, season with salt and pepper, and add two tablespoons of oil and a little lemon juice
Blend for a few seconds at maximum speed
When the ingredients have combined, add the rest of the oil and lemon and blend for one minute
Adjust the salt, pour into a sauce boat and keep in the refrigerator
Whisk
Italia
