After a hundred years long history the Lovison's products still haven't lost their craftsmanship and traditional tastes, they continue to be an important testament of a simple but rich in flavors and colors cuisine. The Musetto, apparently a cotechino (gelatinous pork sausage in a natural casing) but actually a cold cut, is the result of a careful selection of meat coming from cheeks, throat fat and pork rind. This product was born in 1903 in Spilimbergo. Apart from the Musetto, the Salumificio Lovison produces also many other cold cuts, like the sausage, the salami also in the knife-tip made version and the soppressa. The great Chef Carlo Cracco has transformed the musetto Lovison in a stuffing for his restaurant ravioli. Ravioli stuffed with musetto Lovison with vegetables mustard. Ingredienti for the pasta: 1kg of 00 type flour 8 egg yolks 1 full egg 20g of extra virgin olive oil For the stuffing: 200g of Musette lovison 80g of Savoy cabbage mash tun Make the 200g of stew Savoy cabbage browning with 50g of onion, then pour them with water and salt and cook them for 1 hour at least. Blend them in the mixer adding the musetto Lovison, season with salt and black pepper. For the mustard (80g) 80g of celery julienne cut With the flour, eggs, oil and salt make an italian fresh pasta. Pat the dough, put in some stuffing and give it the "cappelletto" shape. Cook the ravioli for 3 minutes in boiling salted water. Put them on a soup plate together with the vegetable mustard and the celery.

The friar's bitter of Diesus a liqueur obtained from the infusion of citrus fruits skins and thirty different types of grass among which gentian, thyme, marjoram and elder are dominant. Gentian makes the liqueur very bitter but the presence of citrus fruits helps to soften and round the taste. As a digestive it is very strong, it has an 18% alcoholic percentage. It is one of the most ancient and complex italian bitter. The bottle shape reminds of a friar, revoking the bitter origins and invention which took place in a Piedmontese convent. Diesus was born during the 60s, from that moment it has always been one of the Barbero top products.

Tradizioni Padane s.r.l. produces fresa band-made pasta with exclusive and fine stuffings. The raw materials used come exclusively from the local territory, in order to guarantee the preparation of genuine products with great organoleptic properties bound to the italian ,especially with Lombardy, culinary traditions. These products are all hand made because the company has a totally domestic production chain: from the beginning of the process of selection to the packaging, the company guarantees fresh and minutely worked products. For this reason the shape of pasta is irregular and the number of Ravioli in the pack can vary: the stuffing, handly prepared, is personally positioned in each Raviolo. The accurate selection of the raw materials and the artisanal production of every component contribute to create a product of excellence.