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The Piedmontese Fassona is one of the main Italian cow race. its tender, thin and low fat content meats have great organoleptic properties (as it contains good unsaturated fats omega 3 and omega 6) and a very low cholesterol level. It is very versatile meat as it is adapt to recipes as vitello tonnato, roasted meats, and grilled. Every Piedmontese Fassona must be born and breed in Italy Recipe: Piedmontese Fassona Tagliata Put the tagliata on a barbecue or a very hot hotplate and make it cook 5 minutes each side. The meat has to be well roasted on the outside but rare cooked, cut it into slices 1,5.2 cm thick and season it with sea salt, pepper and a drizzle of Extra Virgin Olive Oil accompanied by some grilled fresh vegetables. The ideal wine pairing is a Piedmontese great red wine, we suggest you Dagromis Gaia Barolo.

Planeta represents 6 ways of expressing the territory in six different frames. The estates in which wine is produced which are Ulmo a Sambuca di Sicilia, Dispensa a Menfi, Dorilli a Vittoria, Buonivini a Noto, Feudo di Mezzo sull'Etna a Castiglione di Sicilia, and La Baronia a Capo Milazzo correspond to 6 different interpretation of this territory, all of them of the finest quality, able to unite innovation to an historical interpretation of the Sicilian enology.

The final product is obtained from fresh tomato, an healthy and mature product that comes from the local farmers. Tomatoes are picked by hand and then processed in the next 3 hours. They're carefully washed, cooked and peeled by hans, put in glass vases and undergo bain-marie for the conservation. Tomatoes are picked only when their maturation is at the right level, Masseria Dauna tomatoes are worked following the original recipes of the tradition, with completely natural ingredients and totally without any preservative, in order to maintain the authentic sweet and intense taste of tomato. Among the preserves you can find the "passata" (tomato sauce), peeled tomatoes. the "spaccatelle" and many other ready-made sauces.