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  • Nettle Pici "Italiana Natura"

    Nettle Pici "Italiana Natura" 500g

    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

  • Spelt Pici "Italiana Natura"

    Spelt Pici "Italiana Natura" 500g

    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

  • Saffron Pici "Italiana Natura"

    Saffron Pici "Italiana Natura" 500g

    Pici is a long and thick pasta, like spaghetti but thicker. They absorb any kind of sauces perfectly. This special kind of pasta has been added precious saffron.

    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

  • Porcini Mushroom Tagliatelline "Italiana Natura"

    Porcini Mushroom Tagliatelline "Italiana Natura" 500g

    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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  • Cocoa Tagliatelline "Italiana Natura"

    Cocoa Tagliatelline "Italiana Natura" 500g

    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

  • Cocoa Strozzapretti "Italiana Natura"

    Cocoa Strozzapretti "Italiana Natura" 500g

    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

  • Fusilli 5 Flavors "Italiana Natura"

    Fusilli 5 Flavors "Italiana Natura" 500g

    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

  • Orecchiette 5 Flavors "Italiana Natura"

    Orecchiette 5 Flavors "Italiana Natura" 500g

    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

  • Trofie 5 Flavors "Italiana Natura"

    Trofie 5 Flavors 500g

    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

  • Egg Tagliatelle "Italiana Natura"

    Egg Tagliatelle "Italiana Natura" 500g

    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

  • Egg Tagliatelline "Italiana Natura"

    Egg Tagliatelline "Italiana Natura" 500g

    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

  • Egg Pappardelle "Italiana Natura"

    Egg Pappardelle "Italiana Natura" 500g

    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

  • italian food chocolate ciocoreale hazelnuts

    Ciocoreale

    The goodness of Italian hazelnuts and chocolate together with the pleasure of pure energy-giving Italian honey! Finally they have been tied in a spread sublime and unique cream.

    Net weight: 230gr
    Ingredients: sugar, hazelnuts 16%, powder milk, cocoa powder 8%, honey 4%.
    Producer: Terre Umbre

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  • Italian saffron in threads

    Italian saffron in threads (the original)

    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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  • Italian saffron in threads

    Italian saffron in threads

    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.

    Learn More

  • Italian saffron in threads

    Italian saffron in threads (the original)

    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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  • Grappa Grechetto (Umbria)

    Grappa di Grechetto

     

    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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  • Grappa Grechetto (Umbria)

    Grappa di Grechetto

     

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

    Alcohol: 42° alc./vol.

    Learn More

  • Grappa Grechetto (Umbria)

    Grappa di Grechetto

     

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

    Alcohol: 42° alc./vol.

    Learn More

  • Grappa di Morellino (Tuscany)

    Grappa di Morellino

    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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  • Grappa di Morellino (Tuscany)

    Grappa di Morellino

    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.

    Learn More

  • Grappa di Morellino (Tuscany)

    Grappa di Morellino

    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.

    Learn More

  • Grappa Nobile di Montepulciano

    Grappa Nobile di Montepulciano

    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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  • Grappa Nobile di Montepulciano

    Grappa Nobile di Montepulciano

    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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  • Grappa Nobile di Montepulciano

    Grappa Nobile di Montepulciano

    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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  • Grappa Stravecchia - Magnum

    Grappa Stravecchia - Magnum - 150cl

    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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  • Grappa GIft box: Special 2012

    Grappa finest gift box

    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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  • Vespa gift box - 3 liqueurs

    Vespa gift box - 3 liqueurs

    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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  • Limoncello "Lemon collection"

    Limoncello "Lemon collection"

    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.
    bottle: 50cl

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  • Limoncello "Lemon collection"

    Limoncello "Lemon collection"

    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.

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