Search results for 'potatos cheese'

The finest carpaccio of white truffle.

Ingredients: White Truffle (Tuber Magnatum Pico), sunflower seed oil, salt
Size: jar 50gr
Area of production: Umbria, Italy
Tips: Ideal with scrumble eggs, pasta or risotto

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Ingredients: 80% pistachio, extra-virgin olive oil, salt, pepper.
 
Area of production: Bronte, Vulcano Etna
 
Net weight: 200gr
 
Made with hand-pickied pistachios from Bronte. Ready to use and garnish any kind of Italian Pasta for 8/12 people. Once opened the jar, re-fill with a bit of extra Virgin olive Oil and store up in the fridge for maximum 15 days.

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Ingredients: 100% pistachio

Jar: 200gr

Area of production: Bronte, Volcano Etna

Net weight: 100gr

Tips: Use this wonderfull pistachio from Sicily for fish and meat dishes, or ontop of pasta.

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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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Serving suggestions: Ideal egg pasta
Ingredients: Tomato sauce, Cinta Senese pork meat 26%, pork meat 10%, olive oil, red wine, tomato paste, onion, carrot, celery, garlic, salt, black pepper, juniper, laurel.

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Serving suggestions: Ideal with trofie and spaghetti.
Ingredients: Olive oil, 25% PDO Genoese basil, cashew nuts, oil extra virgin olive oil, walnuts, pine nuts, cheese Grana Padano (contains lysozyme from egg), cheese, garlic, salt.

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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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This special pasta is produced with raw materials of pure quality, semolina selected with a greater proportion of gluten.

To guarantee the craftsmanship of the pasta, Italiana Natura follows strich rules.

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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: about 7 minutes. Package for 5/7 people. Store in a cool, dry place away from light. 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

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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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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

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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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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

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Tips for correct and pleasant use of saffron threads
 
Saffron can be used to enrich pasta dishes, meat, cheese and tasty desserts.

Inside the box you will find a useful recipe to experiment on your own.
 
Quantity and tips for a tasty use:
Use 3-4 saffron threads per person.
Let stand for about 2 hours the stigmas in a glass of warm water, broth or milk depending on the recipe and then add everything to the pot flavor.

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Tips for correct and pleasant use of saffron threads

Saffron can be used to enrich pasta dishes, meat, cheese and tasty desserts. Inside the box you will find a useful recipe to experiment on your own.

Quantity and tips for a tasty use: Use 3-4 saffron threads per person. Let stand for about 2 hours the stigmas in a glass of warm water, broth or milk depending on the recipe and then add everything to the pot flavor.

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Jar: 1gr

Tips: Saffron can be used to enrich pasta dishes, risotto, braised meats, and tasty desserts. Inside the box you will find a useful recipe to experiment on your own.

Qunatity: 1gr for 3-4 people

Limited quantity:  from 1st  December till end of stocks.

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Year of winemaking: 2012
Place of origin: Campania
Grape Variety: 100% Falanghina
Type: White
Alcohol: 12.5% vol.
Serving temperature: 8°-10° C
 
Tasting: A wine of great personality, with intense aromas, taste superb and fragrant. The color is white with a greenish hue. We recommend it for an aperitif, on the occasion of fine dining or at the end of meal with a piece of Parmigiano (Reggiano or Grana Padano) cheese.

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Year of winemaking: 2007
Place of origin: Tuscany
Grape Variety: 100% Sangiovese
Type: Red
Alcohol: 14% vol.
Serving temperature: 18 ° -20 ° C
 
Tasting: IThe elegance and harmonious body of this wine pairings allow very structured and composite dishes such as red meats and birds, possibly accompanied by mushrooms and truffles. It provides the optimum match with the international cuisine (meat or sauces). Brunello is also the perfect wine to combine with both seasoned or structured cheese. In addition to this, due to its characteristics, is also enjoyable as a meditation wine. Brunello di Montalcino wine should be served in glasses shaped wide, in order to be able to gather the composite and harmonious aroma. Very interesting pairing with Tuscan pecorino cheese.

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Description: Honey and black italian black Summer truffle
Quantity: 100 gr
Expiry: 2 years
Storage: Store in a cool dry place
Tips: a culinary experience together  with any kind of cheese

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Content:  Grappa Brunello, Grappa Stravecchia, Grappa Sagrantino, Grappa Chianti; 2 fine glasses.
Quantity: 4 bottles / 20cl
Alcohol: 42 ° alc. / Vol.
Serving temperature: 12 ° C

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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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ALCOHOL: 42 ° alc. / Vol.
APPEARANCE: Grappa with great balance in all its features,
to harmonious frankness. A very convincing set.
OLFACTORY SENSATIONS: Delicate, intense and fruity.
TASTE SENSATION: Soft and slightly aromatic.
SERVING TEMPERATURE: 10-12 ° C.

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ALCOHOL: 42 ° alc. / Vol.
APPEARANCE: Grappa with great balance in all its features,
to harmonious frankness. A very convincing set.
OLFACTORY SENSATIONS: Delicate, intense and fruity.
TASTE SENSATION: Soft and slightly aromatic.
SERVING TEMPERATURE: 10-12 ° C.

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ALCOHOL: 42 ° alc. / Vol.
APPEARANCE: Grappa with great balance in all its features,
to harmonious frankness. A very convincing set.
OLFACTORY SENSATIONS: Delicate, intense and fruity.
TASTE SENSATION: Soft and slightly aromatic.
SERVING TEMPERATURE: 10-12 ° C.

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ALCOHOL: 42°alc./vol.
APPEARANCE: crystalline transparency as much as in the shade.
OLFACTORY SENSATIONS: intense and you feel pleasant atmosphere of jam berries encased in elegant fruitiness.
TASTE SENSATION: very frank spread a generous warmth that prepares a great after-taste.
Retro-olfactory sensations: incredibly persistent, consists of large curves in which we savor the colors and flavors of the grape harvest.
SERVING TEMPERATURE: 10-12 ° C.

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ALCOHOL: 42°alc./vol.
APPEARANCE: crystalline transparency as much as in the shade.
OLFACTORY SENSATIONS: intense and you feel pleasant atmosphere of jam berries encased in elegant fruitiness.
TASTE SENSATION: very frank spread a generous warmth that prepares a great after-taste.
Retro-olfactory sensations: incredibly persistent, consists of large curves in which we savor the colors and flavors of the grape harvest.
SERVING TEMPERATURE: 10-12 ° C.

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