Search results for 'Italian by Kate Whiteman'

Jar: 40gr / 250gr
Ingredients: 90% Italian honey, 10% fruit
Tips:  excellent with cheese, dairy products, roast-beef
Store: It can be kept out of the fridge, even after opening the jar
Best use: 2 years

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Jar: 40gr / 250gr
Ingredients: 90% Italian honey, 10% fruit
Tips:  excellent with cheese, dairy products, roast-beef
Store: It can be kept out of the fridge, even after opening the jar
Best use: 2 years

Learn More

Jar: 40gr / 250gr
Ingredients: 90% Italian honey, 10% fruit
Tips:  excellent with cheese, dairy products, roast-beef
Store: It can be kept out of the fridge, even after opening the jar
Best use: 2 years

Learn More

Jar: 40gr / 250gr
Ingredients: 90% Italian honey, 10% fruit
Tips:  excellent with cheese, dairy products, roast-beef
Store: It can be kept out of the fridge, even after opening the jar
Best use: 2 years

Learn More

Jar: 40gr / 250gr
Ingredients: 90% Italian honey, 10% fruit
Tips:  excellent with cheese, dairy products, roast-beef
Store: It can be kept out of the fridge, even after opening the jar
Best use: 2 years

Learn More

Jar: 40gr / 250gr
Ingredients: 90% Italian honey, 10% fruit
Tips:  excellent with cheese, dairy products, roast-beef
Store: It can be kept out of the fridge, even after opening the jar
Best use: 2 years

Learn More

Jar: 40gr / 250gr
Ingredients: 90% Italian honey, 10% fruit
Tips:  excellent with cheese, dairy products, roast-beef
Store: It can be kept out of the fridge, even after opening the jar
Best use: 2 years

Learn More

Jar: 40gr / 250gr
Ingredients: 90% Italian honey, 10% fruit
Tips:  excellent with cheese, dairy products, roast-beef
Store: It can be kept out of the fridge, even after opening the jar
Best use: 2 years

Learn More

Quality pasta made with grade A eggs, 1°milling flour (NO GMOs flour), extruded through bronze double sheet and dried for 18 hours. Cooking time is about 8 minutes. Package for 4/5 people. Store in a cool, dry place away from light. Learn More

Quality pasta made with grade A eggs, 1°milling flour (NO GMOs flour), extruded through bronze double sheet and dried for 18 hours. Cooking time: about 7 minutes. Package for 5/7 people. Store in a cool, dry place away from light. Learn More

Quality pasta made with grade A eggs, 1°milling flour (NO GMOs flour), extruded through bronze double sheet and dried slowly. Cooking time about 7/8 minutes. Package for 6/8 people. Store in a cool, dry place away from light. Learn More

Quality pasta made with grade A eggs, 1°milling flour (NO GMOs flour), extruded through bronze double sheet and dried slowly. Cooking time: about 7 minutes. Package for 6/8 people. Store in a cool, dry place away from light. Ideal for soups. Learn More

Packaging:500gr.

 Region:Umbria

 Description:Chickpeas are the most spread out legumes in the world, and even in Italy grow from north to south, but not in large quantities. They are rich in carbohydrates, protein, vitamins A and C, minerals, phosphorus, potassium, and linoleic acid. Help the body to eliminate cholesterol from the intestine. Leave the chickpeas to soak for 8 hours. Baking 30 minutes.

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Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

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Net weight: 500gr

Ingredients: recooked corn flour.

Serving suggestions: Excellent with boiled meat sauce

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Net weight: 250gr

Ingredients: precooked corn flour, mushroom flavor, bits of porcini mushrooms, garlic and parsley

Serving suggestions: excellent with boiled meat sauce

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Traditional countryside Soup, contains the best vegetable selection and its ingredients make it an healthy and balanced dish fat-free.

Ingredients: Cannellini beans, beans grat Northern, pinto beans, kidney beans crown, dehydrated carrots, dehydrated tomatoes, dehydrated celery, leek, onion and parsley.

Serving suggestions: Excellent with toasted bread.

Ribollita is a typical Tuscan “poor” soup made with dried bread and vegetables, very common especially in the area of Florence. Its name comes from the habbits of italian farmers who used to cook it a lot (especially on Friday) as it was a light dish. These mixed vegetables and legumes were “stewed” during the following days. Like all other vegetable soups, Ribollita becomes even more tasty when boiled over and over on fire.

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Ingredients: Chicken liver 60%, onion, carrot, celery, olive oil, capers, anchovy paste, garlic, sea salt, sage and black pepper.

Jar: 200gr

Serving suggestions: Excellent spreadable cream for appetizers and canapés, matching with a glass of red wine.

 

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Jar: 180gr

Serving suggestions: Excellent with appetizers and canapés, as sauces for pasta dishes and main courses of red and white meat

Ingredients: Vegetable Sauces are made with fresh ingredients and top quality, with the addition of extra virgin olive oil and salt

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Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

Wonderfull thick long pici pasta in three different flavours and colours.

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More