Search results for 'italian bowes food recepies'

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.

FOREST TAGLIATELLE
 
Ingredients for 4 people:

500gr Porcini Tagliatelle
180gr Cinta Senese Ragu'
Parmigiano cheese (if available)
1 clove of garlic  
1 chili pepper
Butter
Extra-Virgin Olive Oil
Pure Trapani Sea-salt  
Black pepper

preparation:

1- First put on fire min.5 liters of cold water. Apart of it, put on a skip pan with 2 spoon of olive oil on low fire.
2- Smash 1 clove of garlic and 1 dry chili pepper (if you are crazy about chili, you can cut it in fine chop cubes).  
3- Stir fry for 3 min. at low fire, take of from the flame, let cool down and add the Cinta Senese ragu'.
4- As soon as the water is at the highest temperature (boiling strong) put 1 and a half table spoon of salt, meanwhile it's time to put in the pasta!! turn often and check the cooking state of pasta every 2/3 minutes:you don't want miss the “al dente “point!!
5- Drain and skip the pasta with the sauce in the pan, add pasta water if it comes out too dry, add Parmigiano cheese and 1 spoon of butter (..makes it more creamy). serve quicky!

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.

Description: 80% wild rocket from Italian hills, extra virgin olive oil, table salt
Net Weight: 180 gr
Expiry: 4 years
Storage: Store in the fridge once opened, and cover it adding some extra virgin olive oil
Serving suggestions: Excellent with appetizers and canapés, Italian risotto and as toppings on Crostino (crunchy fresh toasted bread)

Description: Artichoke and White Truffle Sauce
Quantity: 180 gr
Expiry: 4 years
Storage: Store in the fridge once opened, and cover it adding some Extra Virgin Olive Oil
Serving suggestions: Excellent with appetizers and canapés. Ideal with pasta, roasted red and white meat

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.

Nocillo
Handicraft product prepared with walnut with classic recipe in infusion of alcohol.

Ingredients: alcohol, sugar, walnuts infusion aromas. Col. With caramel.
Alcohol: 30°alc./vol.

Net weight: 500gr

Ingredients: recooked corn flour.

Serving suggestions: Excellent with boiled meat sauce

Jar: 280gr

Ingredients: extra virgin olive oil, three vegetables delights: artichokes 20%, cultivated mushrooms (agaricus bisporus) 16%, stuffed olives 16%, peppers 4%, water, table salt.

Expiration date: 2 years

Description: white Truffle Sauce
Quantity: 180 gr
Expiry: 4 years
Storage: Store in the fridge once opened, and cover it adding some Extra Virgin Olive Oil.
Advises: Excellent for dressing rice or pasta and bruschetta. You can create your own recipe using the truffle's flavor.

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.

Limoncello, Caffè liqueur, Grappa Italia: three classics of Italian tradition that stand for happiness, optimism, and friendliness: distinctive Mediterranean characteristics.
Exhibited in a gift box that reminds you of the shape of the worldwide famous italian scooter from the 50s: Vespa Piaggio style.

Content: 3 bottles  70cl
Alcohol: Limoncello 30°alc., Caffè liqueur 21°alc., Grappa Italia 38°alc.

Jar: 100gr

Ingredients: Salt, garlic, rosemary, bay leaf, sage, marjoram, fennel, juniper and thyme.

Serving suggestions: Ideal mix of herbs to add flavor to grilled meat.

Sterile box: 150gr

Taste: typical of tomato dried under the sun

Serving suggestions: Excellent as appetizer and on main courses

Expire date: 2 years

The dried tomatoes are a culinary specialty of southern Italy, from a preservation technique that has very ancient origins and that allows you to save part of their crop of tomatoes for the winter.

The tomatoes are picked at maximum ripeness. The nicest one in shape get dried. They are washed and cut in half, placed on big trays and exposed to the sun. Then, the tomatoes are salted, covered with safety nets and placed under the sun until dry.

Nocillo
Handicraft product prepared with walnut with classic recipe in infusion of alcohol.

Ingredients: alcohol, sugar, walnuts infusion aromas. Col. With caramel.
Alcohol: 30°alc./vol.

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.

Sterile box: 100gr

Ingredients: Crushed chili.

Serving suggestions: Excellent dressing for pasta dishes and grilled meat and fish.

Limoncello “Lemon” is made with raw materials of the highest quality
Excellent with desserts, sweets, ice cream. Serve very cold.

Ingredients: alcohol taste, sugar, infusion of lemon peel, spices.
Alcohol: 30°alc./vol.

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.

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.

Sterile box: 100gr

Ingredients: Tomato, pepper, carrot, onion, bacon, garlic and celery.

Serving suggestions: Excellent dressing for pasta dishes.

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.

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.

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.

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.

Description: Summer truffle
Quantity: 180 gr
Expiry: 4 years
Storage: Store in the fridge once opened, and cover it adding some Extra Virgin Olive Oil
Serving suggestions: Great for starters. Ideal condiment for pasta with truffles and roast meats

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

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.

Net weight: 350gr

how to make it: Boil about 1.5 liters of salty water in a pot, pour the flour inside, stirring and cooking until it reaches the desired density (approx. 5 minutes).

Packaging: 500gr

Region:umbria

Serving suggestions: Great for salads, pasta dishes and soups made from cereals.

Spelt is famous for being the food of the Roman legions who set out to conquer the world. However, its cultivation has been gradually decreasing over the centuries, supplanted by the soft and hard wheat with higher yields and lower manufacturing costs. Today spelt cultivation is often associated with organic farming and to attempt to raise the marginal agricultural areas, not suitable for intensive cultivation of cereal grains.