Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
The history of Cotechino is a matter of debate in Italy. The people of Friuli say it is their invention, while those from Modena reply that cotechino is theirs and there is no debate. There are dozens of these friendly challenges in our country, and this means that Italy is the homeland of cured meats. Certainly, the art of placing meat in a casing to preserve it is ancient and linked to the tradition of butchers, even the Celts. Cotechino contains only pork and rind, and its recipe depends on the various regional traditions of Northern Italy. The use of spices is a secret recipe. The first written recipe giving a general indication is by Pellegrino Artusi in 1910, the famous recipe no. 322 for Cotechino Fasciato. Free from milk derivatives, gluten-free, contains no glutamate, contains no added sugars, included in the list for celiac sufferers.
Price including VAT
The history of Cotechino is a matter of debate in Italy. The people of Friuli say it is their invention, while those from Modena reply that cotechino is theirs and there is no debate. There are dozens of these friendly challenges in our country, and this means that Italy is the homeland of cured meats. Certainly, the art of placing meat in a casing to preserve it is ancient and linked to the tradition of butchers, even the Celts. Cotechino contains only pork and rind, and its recipe depends on the various regional traditions of Northern Italy. The use of spices is a secret recipe. The first written recipe giving a general indication is by Pellegrino Artusi in 1910, the famous recipe no. 322 for Cotechino Fasciato. Free from milk derivatives, gluten-free, contains no glutamate, contains no added sugars, included in the list for celiac sufferers.
