Celebrate a truly Italian holiday with the gift of a "Buon Natale" with this festive group of seasonal specialties.

A festive array of 7 Italian speciality sweets accompanied by a bottle of our bubbly prosecco.

Contents include the following products:

• Steckli Torrone
  Each region of Italy produces its own version of torrone. In the small town of Borgotaro (A.G. Ferrari's birthplace), Pasticceria Steckli makes each bar of hard torrone by hand using the area's distinctive honey as a sweetener. Beautifully wrapped in old-fashioned white and blue paper.

• Bonci Panpepato
  Panpepato is the most traditional of Tuscany's beloved panforte, made according to the original, medieval recipe. The Bonci brothers' is delightfully spicy, made with hazelnuts, almonds, dried fruit and spices. Once shaped, the exotic, dense bread is gilded with dark chocolate and garnished with pink peppercorns.

• La Fabbrica Ricciarelli
  Made with whole, fresh almonds crushed just before use, blended with sugar and honey and shaped like the almond eyes of the Madonna of Renaissance painters, Ricciarelli have been the holiday specialty of Siena since the 15th century.

• Fraccaro Panettone
  Panettone Classico (literally “big bread”) is a classic holiday dessert originally from Milan - a delicious egg and butter yeast bread stuffed with raisins and lightly scented with vanilla. Now a holiday specialty throughout Italy, Panettone makes a delicious breakfast or dessert any time of the year.

  The origins of Panettone date to the Middle Ages, when a large loaf of bread was crafted in every Milanese home and marked with a cross by the master of the house. In 15th century Milan, so the story goes, there lived a poor baker called Toni who had a beautiful daughter. When a young aristocrat fell in love with his daughter, he offered his services to the baker as an apprentice. Soon enough, the unlikely pair created a variation of the traditional cross-marked bread that included more butter, more eggs, as well as candied orange peel and raisins. Wealthy Milanese housewives flocked to the bakery to buy this new creation, knVincenzo Spinosi is rapidly gaining acclown as Pan di Toni. The name was later corrupted to Panettone, the world’s most popular holiday cake!

• Tartuflanghe Crema di Vino Moscato D'Asti
  We simply could not wait to import this silky blend of Moscato d'Asti DOCG (53%), egg yolk and sugar. Drizzle over dessert cakes, cookies, fresh fruits and gelato to transform your after-dinner ordinary into instant oblivion.

• San Giuliano Biscotti di Arancia
  
  In southeastern Sicily, in the province of Siracusa, fashion's Ferragamo family (yes, that one!) owns an 800 year-old estate specializing in exclusively organic production of the island's famed citrus fruits and almonds, which they weave into a prized collection of artisan goods. Giulia Ferragamo San Giuliano, the family's artisan-scion oversees daily production at the estate.

  These wafer-thin delicate biscotti are handmade with the pulp and peel of organic oranges and offer subtly pleasing notes of butter and sugar on the palate. Stylish and colorful gift tins make for a handsome presentation. Pair with dessert wine, tea or an espresso. A special gift for a true aficionado of Italian foods and style.

• RenzelliTorroncini
  
  Although torrone is something of an acquired taste for Americans, we think you'll be "acquired" when you try the Piemonte version of this Italian nougat treat: fresh, crunchy, chockful of hazelnuts and enrobed with semisweet chocolate.

• A.G. Ferrari Prosecco
  
  Paul Ferrari's personal selection from a small family producer in the rolling hills just north of Venice. Light and gently sparkling, it is crisp and dry without being austere. It is the Venetians' favorite sipping wine -- day and night -- and has also become one of our customers' favorites.

  Il Sogno di Annibale ("Annibale's dream") is a loving tribute to Paul's grandfather Annibale, the inspiration behind A.G. Ferrari Foods. It is a delightful prosecco for special occasions and everyday celebrations.