Search results for 'italian desserts with lady finger'

Alcohol content: 11%
Bottle: 70cl
Composition: Sugar, alcohol, infusions of plant substances, flavorings (including quinine), sodium chloride, coloring agents (E110-E124)
Serving temperature: 6-8°C
Suggestions: ideal for the classic Italian aperitivo "Spritz"

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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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Type: Valpolicella Valpantena DOC
Vineyard: Hills of the Valpantena valley
Grape: Rondinella and Corvina Corvina.
Bottle: 0,75l
Alcohol: 13,5% vol.
Serving temperature: 16-18°C
Food pairing: cured meats, semi-firm cow’s milk cheeses, eggplant parmigiana, long braised beef and wild game

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Plant rich of aromatic oils. Tree that grows along the sea coast. It blooms in July. The aroma has tobacconotes of liquorice and toffee

Serving suggestions: Parmesan cheese, Grana padano cheese, Monteveronese.

Jar:120gr

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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

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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.

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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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Strength balanced grappa with fruity harmonious aroma, round and pleasant. While very clean, inviting to taste and scent.

Alcohol: 42° alc./vol.

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Enjoy and drink consciously!

Raw material: marc Moscato Orange flower and Moscato Bianco Colli euganei
Distillation: Crysopea with the innovative vacuum still in a water bath, with column-free dishes, working at discontinuous cycle (traditional method).
Aroma: flowery meadow, fresh fruit and citrus, honey and confectionery
Taste: smooth, clean, very elegant
Alcohol: 40% vol.
Bottle: 700ml
Serving temperature: 10/15°C

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Jar: 280gr
Ingredients: onions, olive oil (39%), vinegar, salt
Origin: Termoli, Abruzzo
Storage: 4 years
Recipe: Traditional recipe, handwropped and really grilled

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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

IL SANTO (sweet fortified wine)
 
Year of winemaking: 24 months aged
Place of origin: Umbria
Grape Variety: Trebbiano and other classic grapes picked in Sept./Oct.
Type: intense topaz and shiny appereance
Alcohol: 16% alc./vol.
Serving temperature: 16°-18°C

Tasting: soft at the beginning, it is warm and gently for alcohol; very long after-taste with a hint of white dried fruit, apricot and fig.

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Description: Nonstick Aluminium skillet 12cm
Pieces: 1
Product by: Agnelli, Italia. Since 1907    
Type: Cookware
Materials: Nonstick Aluminium
Wrapping: ByItaly  
Weight: 1.5kg

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Description: crumbly butter cookie, ring-shaped, where the scent of anise goes well with the sweet taste of raisins and wine Sagrantino.
Ingredients: Wheat flour, sugar, raisins 25%, eggs, butter, 6%, 4% Sagrantino wine, aniseed 1,5%, honey, baking powder, starch, natural flavor.
Packaging: bag
Net Weight: 300g
Produced in: Umbria, pastry Beddini
Pairing: at the end of a meal with Vin Santo or Passito di Pantelleria, or as a genuine snack.

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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

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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

Description: Sliced italian Summer truffle
Quantity: 180 gr / 80 gr
Expiry: 5 years
Storage: Store in a cool dry place
Serving suggestions: Ideal for dressing entrees and main courses with truffles. It is already has been cutted into thin slices which provides a greater versatility of the product itself. Look nice, taste delicious.

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Strength balanced grappa with fruity harmonious aroma, round and pleasant. While very clean, inviting to taste and scent.

Alcohol: 42° alc./vol.

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Description: table fork, knife, Spoon, Dessert Spoon
Color: Stainless Steel and sapphire
Pieces: 24
Manufactured by: Eme, Italy
Type: Cutlery
Materials:Stainless steel 18/10 and sapphire
Wrapping: Eme
Weight: 4kg

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Jar: 280gr
Ingredients: artichokes, olive oil (36%), vinegar, salt
Origin: Termoli, Abruzzo
Storage: 4 years
Recipe: Traditional recipe, handwropped and really grilled

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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

Description: Nonstick Aluminium Casserole 3mm
Pieces: 1
Product by: Agnelli, Italia. Since 1907    
Type: Cookware
Materials: Nonstick Aluminium
Wrapping: ByItaly  
Weight: 1.5kg

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ByItaly selected a recepy from the Umbria Tradition: the addition of Sagrantino Wine in the dough enhance the Cantucci to a sweeter taste.

Ingredients: wheat flour, sugar, fresh eggs, almonds, milk, raisins, butter, leavening agents, 4% Sagrantino Wine.  
Net weight: 300gr
Packaging: chellophane
Storage: keeping in a dry and cool place
Made in Italy: Beddini artisans, Umbria
Wine-pairings: Vino Santo or Passito Wine from Pantelleria

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Alcohol: 42 ° alc. / Vol.
Serving temperature: 12 ° C.
 
Grappa obtained from the expert distillation in pot stills direct steam of a mixture of grape pomace of the finest Venetian. The long-term natural aging in selected barrels of the best oak casks, gives this wonderful product tastes very soft great harmony and a pleasant scent is very delicate.

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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

Description: Italian Moka Coffeepot
Pieces: 1 + original replacement kit
Product by: Bialetti, Italia    
Type: Coffeepot
Materials: Anodized aluminium
Wrapping: Bialetti
Weight:  1,9kg 

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Jar: 240gr
Ingredients: apricot (115gr of fruits for 100gr of product), brown sugar.
Origin: Termoli, Molise
Storage: 2 years
Organic certified: bioagri cert - gluten and pectin free

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Ingredients: Italian Visciole Cherry 80% and sugar.

Jar: 250gr

Production zone: Umbria, Italy

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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.

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!

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