Search results for 'italian meats'

Ingredients: Italian Figs 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.

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

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The traditional Italian kitchen tool to make your own pasta !

Dimension wooden board: 75cm X 42cm X 2cm
Dimension rolling pin (Mattarello): 75cm X 3,5cm X 3,5cm
Ingredients for 7/8 people: 400 gr. 00 flour, a little wheat flour (used for sprinkling on the wooden board), 4 eggs, salt
Preparation time: 10 minutes + 30 rest.
How to make it: read down below an easy recipe

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Year of winemaking: 2009/2010/2011
Zone of production: Montefalco, Umbria
Grape variety: Sangiovese 70%, Sagrantino 15%, Merlot 15%.
Alcohol: 13,5%
Tasting notes: deep ruby red in colour with purple tints. The bouquet abounds in wild berries, cherries and plums and enjoyable toasted aromas. In the mouth it is generous, warm and beautifully balanced.
Tasting: first courses like risotto, tagliatelle, ravioli, rare beef, roasted and grilled meats and poultry and mature hard cheeses.
Serving temperature: 16° C.

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Type: Alto Adige DOC
Grape: 100% Sauvignon
Bottle: 0,75l
Alcohol: 12,5% vol.
Serving temperature: 16-18°C
Food pairing: Venison and game, red meat and cheeses

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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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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

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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Type: Red- Sicilia IGP
Vineyard: Marsala, Sicily  
Grapes: Cabernet Sauvignon and Nero d'Avola
Bottle: 0,75l
Alcohol content: 13,5% vol.
Serving temperature: 18°C
Food pairing: grilled or roasted red meats, imposing roasts and lamb, porcini mushrooms and aged cheeses

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Jar: 200gr

Serving suggestions: Excellent with appetizers and canapés, good sauce for pasta dishes, a wine to match with red wine.

Ingredients: Wild boar 45%, onion, carrot, celery, olive oil, garlic, parsley, sea salt, black pepper and sage.

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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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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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Vineyards: Mounth Orfano, Brescia
Grapes: Chardonnay (60%), Pinot Noir (40%)
Bottle: 0,75l
Aging: minimum 30 months on the yeast
Taste: Opulent, with fragrant bread, raspberry, and blackberry
Alcohol: 12,5 Alc.Vol

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Awards: Wine Advocate, Wine Spectator, Bibenda, Gambero Rosso
Year of winemaking: 2011
Place of origin: Piemonte
Grape Variety: 100% Nebbiolo
Type: barolo DOCG
Alcohol: 14% vol.
Serving temperature: 18 ° - 20 ° C

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Type: Alto Adige DOC
Vineyard: Altenburg & other rented vineyards in Tramin and Caldaro
Grape: 100% Müller Thurgau
Bottle: 0,75l
Alcohol: 12,5% vol.
Serving temperature: 10°C
Food pairing: aperitif, with seafood and flavoursome first courses.

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Type: Spumante DOCG
Vineyards: Mounth Orfano, Brescia
Grapes: 100% Pinot Noir
Bottle: 0,75l
Aging: Minimum 60 months on the yeast
Taste: forceful, recalling black liquorice and earthy mineral

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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

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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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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Description: Bottarga di Muggine, mugil eggs (fish roe)
Net Weight: ca 50 gram
Expiry: 1 year
Storage: Store in the fridge once opened

Serving suggestions: Excellent on top of pasta. 

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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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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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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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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

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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Enjoy and drink consciously!

Grapes: Wine Cabernet Franc, Cabernet Sauvignon
Distillation: handmade, in small batches, with copper still with steam cauldrons working at discontinuous cycle
Aroma: wood, vanilla, cocoa, coffee, licorice
Taste: complex, structured, majestic
Alcohol: 40% vol.
Bottle: 500ml
Serving temperature: 18/20°C

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Type: Valpolicella D.o.c. Classico Superiore
Vineyards: Valtellina, Lombardia
Grapes: 100% Nebbiolo (Chiavennasca)
Bottle: 0,75l
Alcohol: 14,5% vol.
Serving temperature: 16-18 °C
Food matching: all grilled red meats, game, braised meats and roasts.

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