Search results for 'Italian Cookbooks by Kate Whiteman'

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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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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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).

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Type: Alto Adige DOC
Vineyard: Rechtenthal, Reitwies & other rented vineyards in Tramin and Caldaro
Grape: 100% Chardonnay
Bottle: 0,75l
Alcohol: 12,5% vol.
Serving temperature: 12,5°C
Food pairing: aperitif, with pasta and fish dishes, especially freshwater fish.

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Ingredients: Italian Figs 80% and sugar.

Jar: 250gr

Production zone: Umbria, Italy

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Jar: 280gr

Ingredients: extra virgin olive oil, artichokes 28%, cultivated mushrooms (agaricus bisporus) 27%, water, table salt.

Expiration date: 2 years

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Description: Sliced italian Summer truffle
Quantity: 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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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.

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Ingredients: Fresh Summer Truffle 20%, Porcini Mushrooms 54%, White Truffle aroma, Extra Virgin Olive Oil, Salt
Additional information: Gluten Free product
Quantity: 180 gr
Expiry: 36 months
Storage: Store in the fridge once opened, and cover it adding Extra Virgin Olive Oil
Serving suggestions: Great for starters. Ideal condiment for pasta and polenta with truffles and roast meats. Serves 6 plates of pasta.

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Type: Naturally Sweet White- Passito di Pantelleria DOP
Vineyard: Pantelleria Island, Sicily  
Grapes: 100% Zibibbo (Moscato d'Alessandria)
Bottle: 0,75l
Alcohol content: 14,5% vol.
Serving temperature: 14°C
Food pairing: partner for blue cheeses and foie gras. We also recommend it with ricotta-filled desserts or gianduia chocolate.

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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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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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Net weight: 500gr

Ingredients: recooked corn flour.

Serving suggestions: Excellent with boiled meat sauce

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Variety: Alto Adige DOC
Vineyard: Plon vineyards in Tramin and Caldaro
Grape: 100% Gewürztraminer
Bottle: 0,75l
Alcohol: 14,5% vol.
Serving temperature: 12-14°C
Food pairing: savoury first courses, sushi and sashimi, grilled fish

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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.
Bottle: 20cl / 50cl
Alcohol: 30°alc./vol.

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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 7/8 minutes. Package for 6/8 people. Store in a cool, dry place away from light. Learn More

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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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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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)

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Description: Italian finest hand-paintend porcelain cups
Pieces: 6 cups + 6 saucers
Manufactured by: Ancap, Italy
Type: cup
Materials: Porcelain
Wrapping: Ancap collection
Weight: 1.3kg

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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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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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Durum wheat Pasta Set content:

500gr Italian Radiatori

500gr Trofie Genovesi

500gr Orecchiette Pugliesi

500gr Straccetti Umbri

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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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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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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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Basket content:

180gr Cinta Senese Ragù

180gr Amatriciana Sauce

180gr Pesto alla Genovese with D.O.P. basil

180gr Norcina Ragù
 
Assorted pasta condiments from Siena, Rome, Genoa and Perugia... a taste of Italy !

Each glas serves at least four pasta plates.

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