Black Tagliatelle Pasta with Turmeric
Black Tagliatelle Pasta with Turmeric
Black Tagliatelle Pasta with Turmeric
Black Tagliatelle Pasta with TurmericBlack Tagliatelle Pasta with Turmeric
Ingredients: durum wheat semolina, water, turmeric (1%) and squid ink (1%)
The ingredients highlighted can provoke reactions in allergic or intolerant people. The product contains gluten and mollusk.
Quantity: 250 g
Bonarda Dell’Oltrepò Pavese
Bonarda Dell’Oltrepò PaveseBonarda dell’Oltrepò Pavese is a Lombard wine produced from Croatina grapes (at least 85%) and is one of the most representative reds of the province of Pavia. Bonarda wine goes perfectly with classic Lombard recipes, from risotto with sausage to the famous cassoeula. The main organoleptic characteristics of Bonarda are structure, fruit, a certain softness and a beautiful tannin.
Bonarda Dell’Oltrepò Pavese DOC
Bonarda Dell’Oltrepò Pavese DOCWine type: Bonarda dell’Oltrepò Pavese
Grades: 12-13% (depending on the vintages).
Basic grapes: 85% Croatina, 10% Rare Grape, 5% Barbera.
Geographical location: vineyards in the first hill Oltrepò Pavese, located in the municipalities of San Damiano al Colle, Montù Beccaria, Rovescala. Vineyard features: soil resulting from the disintegration of sandstones and limestone marl with a clay component, located at 180/280 meters above m
Traditional Gujot breeding system.
Vineyard age: 6/35 years. Vinification: obtained from the shaving crusher, macerating on the skins for 7/15 days, depending on the vintage, in steel vats at controlled temperature. After the beams and a maturation of at least 5 months, the fermentation is carried out in an autoclave (thermo-conditioned steel tanks conditioned with pressure tightness of 6 atmospheres) for the fermentation. Aging in the bottle for 40 days. Organoleptic characteristics: Intense ruby red color loaded with purple reflections. With an intense, fruity sense of smell: reminiscent of blackberry and raspberry. With a soft, elegant taste and excellent structure, with almond and plum aftertaste. Great retro olfactory persistence. Serve at: 8°/15°Food pairings: Excellent with cured meats, meats in general, game and braised meats, delicious with aged cheeses, pleasant pairing with fish dishes (in this case serve it at 8 degrees).
Bramata Granoturco Flour
Bramata Granoturco FlourBramata flour is obtained by grinding corn (or maize) with coarse grain. The main use is polenta. The polenta bramata (typical of Bergamo) is in fact made with the yellow flour coveted. Combined with flour for bread or sweets, it makes the mixture more rustic and tasty,while it is perfect for dusting the work top and shovel when making pizza.
Net weight 500g
CAPOLAVORI ITALIANI
CAPOLAVORI ITALIANIThe box contains:
• Well-balanced organic olive oil, bottle 250 ml.
• “Leccino” olives, 300g
• Tagliolini “straw and hay”, durum wheat semolina pasta 250 g
• 5 flavors “Armoniche”, durum wheat semolina pasta 500 g
• Tomato sauce with basil, 180 g
• Tomato sauce with olives, 180 g
• Bonarda – Red Wine from Oltrepò Pavese
• Chardonnay – White Wine
• Pumpkin and porcini risotto, 320 g
• Traditional “Biscotto ciambella” (cookies in the shape of donut), 250 g
Carnaroli Rice
Carnaroli Rice
Carnaroli Rice
Carnaroli RiceCarnaroli rice is an unbelievably valuable variety of superfino rice. The grain is large and about 7 mm long, elongated in shape and cerulean in color with a small central core known as “pearl”.
The taste is clear, tending to sweet, with a consistent and elastic grain even after cooking.
It was obtained in 1945 from the intersection of Vialone (with a high amylose content that guarantees an optimal texture when cooking) and the Lencino (long, coarse, and very pearled rice). It is considered by many gourmets the main rice of the cuisine.
Its fame derives from the exceptional compactness of the large and elongated grains with small core, the high amylose content close to 24% of the total starch, the excellent balance between fluid absorption capacity and low starch loss. It is ideal for risottos, timbales, rice with sauce. It does not overcook and the grain doesn’t break. For these features it is preferred in haute cuisine preparations; but even less experienced cooks can achieve great results.
The cooking time is 16-18 minutes.
Chardonnay
ChardonnayChardonnay
Straw yellow wine obtained from pure Chardonnay grapes.
Intense and fine aroma, full and persistent flavor.
It is excellent as an aperitif and recommended with fish dishes and white meats.
Ciocomel
CiocomelThis delicious and typical dessert handed down from our grandmothers of Alba and the Langhe, it is a delicacy for the palate.
Our best apples grown in our orchards in Alba, “the capital of the Langhe”, are harvested at the right point of ripeness and processed within hours of harvest. Then fruits are cooked with amaretti biscuits, cocoa, and brown sugar.
It is a classic dessert that goes well with panna cotta, ice cream or yogurt.
You can personalize your “pumpkin tortelli” (or other delicious recipes) by adding it to the dough.
It is perfect with freshly baked bread, alpine butter, or cheese. Ideal for a rich and healthy breakfast or snack!
Classic Artisan Breadstick
Classic Artisan BreadstickCrumbly and crunchy at the same time. Breadsticks are long-leavened bread dough strands.
With manual ironing, the typical elongated shape is given.
For adults and for children!
Cooked Salami – “Salame Cotto”
Cooked Salami – “Salame Cotto”
Cooked Salami – “Salame Cotto”
Cooked Salami – “Salame Cotto”Cooked salami made from choice cuts of Italian pork meat with a pleasant hint of spices and flavored with garlic infused red wine, according to the long food tradition of Oltrepò Pavese.
It has an intense colour due to the high percentage of lean meat in the dough.
Excellent with vegetable mash or lentils in winter months. In summer, you can serve it cold and cut into slices with vegetables.
Croatina
CroatinaCROATINA
Wine produced in the lands of Morzone, a place of hospitality and hospitality destined since medieval times to the monks and pilgrims who walked along the ancient Via di San Colombano that connected Bobbio to Pavia. Historical documents related to the translation of the body of San Colombano attest to the production of wine in these lands since the 10th century AD.
Dolcetto Wine Jelly. “Red Wine Drops”
Dolcetto Wine Jelly. “Red Wine Drops”
Dolcetto Wine Jelly. “Red Wine Drops”
Dolcetto Wine Jelly. “Red Wine Drops”Dolcetto is the “every-day” wine of the Piedmont region. Wine of a ruby red color, its aroma is dry and pleasant; good acidity; medium-bodied; in perfect balance. Dolcetto was the favourite wine of President Einaudi, a native of these lands, who, as a convinced estimator and producer himself, contributed to the spread of this wine. The cultivation of this vine in the area goes back to the 1500s, according to municipal orders.
Its versatility convinced us to transform the precious Dolcetto wine,into a delicious jelly.
It goes well with aged and semi-aged cheese, local cow’s milk cheeses such as Castelmagno and Raschera Abbey Cheese and goat milk cheeses.
It is delicious on ice-cream, yogurt, or fruit salads.
Perfect with vanilla cream and other desserts.
Excellent combination with foie gras.
Informations
Nome prodotto: Red Wine Drops
Category: Sauces/ Meat and Cheese Accompaniments
Peso netto: 110g.
Ingredienti: Dolcetto Langhe Doc Wine, brown sugar, pectin.
