177 produktů
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177 produktů
177 produktů
Mezzi Paccheri Bio Pasta Fabbri:
100% Tuscan organic semolina pasta. Rough surface, due to bronze drawing. Cooking time: 18/20 minutes.
Ingredients:
Organic durum wheat semolina, water. Contains gluten. May contain traces of eggs, soya and mustard.Average nutritional values per 100 g: Energy 1452 kJ / 347 kcal, Fat 1.5 g of which saturated fatty acids 0.5 g, Carbohydrates 70 g of which sugars 2.8 g, Fibre 2.9 g, Protein 12.7 g, Salt 0.02 mg
Hystory of Pasta Fabbri:
Since 1893 in Strada in Chianti, from father to son, the Fabbri family has been making pasta in the same way, without any changes, in the same square in the center of the village. At Pasta Fabbri, they still respect traditional pasta-making techniques: drying is ‘very slow’ (from 72 to 144 hours depending on the format), temperatures are strictly below 38°C and the pasta is drawn ‘al bronzo’, i.e. with the help of original bronze dies from the 1950s.
Ingredients:
Buffalo milk cheese Italian origin average nutritional values per 100 grams of product energy value 1797kj-433kcal fats 35,80g of which saturated fatty acids 27,10g carbohydrates 0.56g, of which sugars 0.56g protein 27.15g salt 1.45g
La Maremmana
La Maremmana is a company specialising in the production of cheeses from buffalo milk. Their aim is to obtain genuine, quality products by following a short, strictly controlled supply chain. The farm’s land is cultivated with the same fodder used to feed its animals.
Francescano Cheese of Buffalo Milk Organoleptic parameters and Shelf life:
The product has no real expiration date but with the passage of time it tends to harden and become more flavorful; it is recommended to be consumed within 60 days.
Paste: Consistent, milky in color, tends to turn ochre as aging continues.
Rind: Ochre color.
Taste: Delicate to the taste and with a pleasant aftertaste.
Mushroom Risotto Riso Maremma
Ready to use Mushroom Risotto, check the recipe in the label!
Riso Maremma
Maremma rice is of the highest quality; a quality that is due not only to the naturally favourable climatic conditions of the Grosseto plain, but also to the fact that the land on which the rice itself grows has only recently been dedicated to this cultivation and is therefore not yet impoverished by the repeated monocultures seen in other parts of Italy.
Ingredients:
Ingredients:
Carnaroli rice from the Maremma region, celery, onion, mushrooms (Boletus edulis Porcini and similar) and shiitake mushrooms (Lentinus edodes) 5%, parsley, leek. Allergens present in the product: Celery. Allergens present in the factory: Cereals containing gluten, soy, nuts, peanuts, milk derivatives, celery, mustard, sesame seeds, shellfish, sulphites/sulphur dioxide present in some raw materials. Allergens present in the packaging sector (possible cross-contamination). May contain traces of cereals containing gluten, soy, celery, mustard, sesame seeds, peanuts, milk derivatives, shellfish, sulphites/sulphur dioxide. AVERAGE NUTRITIONAL VALUES – per 100 g of product: Energy 353 kcal / 1499 Kj Fat 2.0 g of which saturated 0.4 g Carbohydrates 76.1 g of which sugars 0.9 g Protein 7.7 g Salt 0. g
Store in a cool, dry place
Produced in the factory in Via T. Edison 27-29, 52100 Arezzo
Azienda Agraria Serrata Lunga SNC S.p. 120 della principina terra Grosseto 58100
Cooking time: 17-19 minutes
Capezzana Extra Virgin Olive Oil: Tuscan Elegance in a Bottle
The Capezzana Extra Virgin Olive Oil is a true expression of the refinement and history found within one of Tuscany’s most prestigious estates. Distinguished by its bright green color, this oil is celebrated for its rare elegance and delicate character. On the palate, it is soft and fruity, beautifully balanced by a subtle touch of spice that adds personality and depth. It is the perfect companion for enhancing Mediterranean dishes, elevating natural flavors with grace and sophistication.
Tenuta di Capezzana: Over a Millennium of History
At Tenuta di Capezzana, quality is not a recent pursuit, but a vocation that spans centuries. The estate’s history of production is remarkably ancient, with records documenting their activity dating back to the year 802. This extraordinary longevity speaks to the deep, unbroken connection between this land and the generations who have nurtured it with unwavering dedication.
The Secret of Biodiversity
If you are looking for the secret formula that makes Capezzana products so exceptional, you will find it in the great diversity of the estate’s soil and the unique orientation of its groves. This creates a fantastic level of biodiversity, which is directly reflected in the complex sensory profile of our olive oil. This natural richness, combined with careful and respectful agronomic techniques, yields a product of purity and complexity that is difficult to replicate anywhere else.
Why Choose Capezzana Extra Virgin Olive Oil
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Refined Sensory Profile: A perfect balance between softness, fruity notes, and a signature touch of spice.
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Historic Quality: An estate with over 1,200 years of experience in tending to the Tuscan landscape.
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Unique Terroir: The result of exceptional biodiversity, where each olive grove benefits from distinct soils and exposure.
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Guaranteed Purity: An extra virgin olive oil that celebrates the elegance and delicacy of the Tuscan countryside.
Label:
100% Italian organic extra virgin olive oil
Superior category oil obtained directly from olives and solely by mechanical means.
Produced and bottled by Tenuta di Capezzana S.r.l. Carmignano, Italy Via Capezzana, 45
Nutritional information per 100ml:
energy 3466kj- 828kcal, fat 92g (of which saturated fatty acids 17g, monounsaturated fatty acids 66g, polyunsaturated fatty acids 9g), carbohydrates 0g, of which sugars 0g, protein 0g, salt 0g
Store away from light and heat sources.
Wheat flour type 1Lunica Mugello:
Flour type 1 di Grano Tenero is an artisan flour obtained from a slow milling of the best wheat. It is a semi-integral flour that retains more fibre and bran than type 0 and 00 flour. Type 1 flour has a delicate flavour and is highly digestible, and is suitable for the preparation of pizza, fresh pasta, bread, biscuits, and cakes of all kinds.
Label:
Ingredients: type 1 soft wheat flour
Average nutritional values per 100g of product: energy 1442kj-340kcal, fat 1.5g of which saturated 0.2g, carbohydrates 66g, of which sugars 0g, fibre 5.0g, protein 13g, salt 0g
Wheat grown and stone-ground in Mugello
Produced and packaged by Lunica s.r.l. Ortofrutticola del Mugello Fraz. La Gracchia 98/A/B/C Vicchio 50039 (FI) Maximum moisture content 15.5%
Packaged in a protective atmosphere
Store in a cool, dry place, away from heat sources
Lunica Mugello
this company only produces food with respect for nature and its sustainability, always respecting good hygiene standards, promoting healthy and environmentally sustainable agriculture
Calamari Germe di Grano Pasta Morelli:
Put 1 litre of water for every 100 grams of product to be cooked in a large pot; add coarse salt (about 10-12 grams per litre); bring to a boil; add the pasta and cook for the time indicated. Drain and season.
Label:
Ingredients :Durum wheat semolina, water, wheat germ (3.5%), Allergens: Contains cereals containing gluten. Produced in a factory that also processes products containing eggs, fish and crustaceans.Nutritional values per 100 g product: Energy value (Kcal): 360 Energy value (kJ): 1526, Protein (g): 15, Carbohydrates (g): 70, Sugars (g): 5.7, Dietary fibre (g): 3.3, Fat (g): 1.8, Saturated fatty acids (g): 1, Salt (g): 0.02
Durum wheat semolina pasta with wheat germ
Country of cultivation of wheat Italy. country of milling Italy.
Store in a cool, dry place
Product distributed by: Antico Pastificio Morelli 1860 s.r.l. Via San francesco, 8-Montopoli V/A (PI) Italy
Hystory of Pasta Morelli:
Antico Pastificio Morelli 1860 has been making pasta in Tuscany for five generations, using artisanal techniques, they produce both classic and very special dry pastas with unique taste and characteristics. During the processing of some of their products, they insert the famous wheat germ into the pasta, in fact, during cooking the pasta releases an intense aroma of wheat.
Extra Virgin Olive Oli BIO Frantoio Del Parco, Tasting notes:
A blend of several cultivars well known in Tuscany:
Leccino, Frantoio, Pendolino and Moraiolo, which make this oil intense and full-bodied.
The taste is expressed with fruity hints and vegetable nuances that, with a perfect sweet/bitter balance, make this oil a unique and inimitable delicacy.
ingredients:
cultivar Leccino, Moraiolo, Frantoio e Pendolino
Antico Frantoio del Parco:
The mill’s extra virgin olive oil production is the result of the perfect combination of nature and technology. The olives are harvested by hand, following ancient traditions, and the olives are carefully selected to ensure maximum quality. The mill uses modern machinery to process the olives, but with the utmost care to protect the environment and natural processes.
The Parco dell’Uccellina oil mill produces an extra virgin olive oil of the highest quality, characterised by an intense, fruity flavour with notes of aromatic herbs and almonds. The oil is much appreciated by restaurateurs in the area, who use it in the preparation of typical Tuscan dishes.
Extra Virgin Olive Oli BIO Frantoio Del Parco, Tasting notes:
A blend of several cultivars well known in Tuscany:
Leccino, Frantoio, Pendolino and Moraiolo, which make this oil intense and full-bodied.
The taste is expressed with fruity hints and vegetable nuances that, with a perfect sweet/bitter balance, make this oil a unique and inimitable delicacy.
ingredients:
cultivar Leccino, Moraiolo, Frantoio e Pendolino
Antico Frantoio del Parco:
The mill’s extra virgin olive oil production is the result of the perfect combination of nature and technology. The olives are harvested by hand, following ancient traditions, and the olives are carefully selected to ensure maximum quality. The mill uses modern machinery to process the olives, but with the utmost care to protect the environment and natural processes.
The Parco dell’Uccellina oil mill produces an extra virgin olive oil of the highest quality, characterised by an intense, fruity flavour with notes of aromatic herbs and almonds. The oil is much appreciated by restaurateurs in the area, who use it in the preparation of typical Tuscan dishes.
Tasting Notes:
The rind, covered with hay and straw from the Val di Cornia, encloses a white and delicate paste with sweet, nutty notes.
Ideal with honey and jams.
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients
Made with pasteurized sheep’s milk, Volterra salt, rennet and cultures, hay and straw (GLUTEN CEREALS) applied on the surface.
Texture
Compact, white or slightly straw-colored.
Flavor
Pleasant, full-bodied, and flavorful.
Aging
Approximately 60–90 days
Average Nutritional Values
per 100 g of product
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Energy: 1609 kJ / 388 kcal
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Total fat: 33 g
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Saturated fat: 20 g
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Carbohydrates: 2.2 g
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Sugars: 0.6 g
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Proteins: 21 g
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Salt: 1.2 g
Fior di Natura Semistagionato Bio Caseificio Il Fiorino, Tasting notes:
A fresh vegetable note gives this cheese a truly original taste. It is presented with a compact compact and well soluble, with a round and balanced flavour with vegetable notes, a medium intense and persistent odour, with herbaceous notes. persistent, with herbaceous and animal notes.
Caseificio Il Fiorino
The Caseificio Fiorino dairy is located in a place of extraordinary charm and historical value, the medieval village of Roccalbegna on the slopes of Mount Amiata. The milk used to produce our cheeses comes exclusively from selected local farms in the neighboring municipalities: Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico, and Grosseto. After internal analysis, a selection is made based on the characteristics of the milk and the type of cheese to be made. The aim is to achieve the highest quality regardless of yield. Each processing step is carried out by hand by experienced cheesemakers. In fact, their Pecorino Toscano cheeses are awarded every year in the most important global competitions.
Label:
organic pasteurised sheep’s milk, Volterra salt, vegetable rennet, (cynara cardunculus), milk enzyme saverage nutritional values per 100 grams of product: ENERGY 1666 kJ / 402 kcal, FATS 34 g, Of which saturated fatty, acids 22 g, CARBOHYDRATES < 0,5 g, Of which sugars < 0,5 g,PROTEINS 24 g, SALT 1.7 g, CALCIUM (as Ca) 928 mg, IRON (as Fe) < 1, VITAMIN A 0.20 mg, PHOSPHORUS 580 mg, HUMIDITY 30, CHOLESTEROL 95 mg, FAT IN DRY,MATTER 49 %.
Made with BIO milk from the Maremma region
Produced by Caseificio Il Fiorino Srl, Loc. Paiolaio, Roccalbegna, Italy
Store in the refrigerator between 4°C and 8°C.
Asparagus Rice Riso Maremma
Ready to use Risotto with Asparagus, check the recipe in the label!
Riso Maremma
Maremma rice is of the highest quality; a quality that is due not only to the naturally favourable climatic conditions of the Grosseto plain, but also to the fact that the land on which the rice itself grows has only recently been dedicated to this cultivation and is therefore not yet impoverished by the repeated monocultures seen in other parts of Italy.
Label:
Ingredients: Carnaroli Maremma rice, asparagus 3%, garlic (may contain sulphites).Origin: EU and non-EU. May contain sulphites/sulphur dioxide originally present in the garlic ingredient, cereals containing gluten, soy, nuts, peanuts, dairy products, celery, mustard, sesame seeds, shellfish, sulphites/sulphur dioxide present in some raw materials. AVERAGE NUTRITIONAL VALUES - per 100 g of product. Energy 353 kcal / 1500 Kj Fat 1 g of which saturated 0.3 g Carbohydrates 78.4 g of which sugars 0.7 g Protein 7.5 g Salt 0. g
Store in a cool, dry place
Produced in the factory in Via T. Edison 27-29, 52100 Arezzo
Azienda Agraria Serrata Lunga SNC S.p. 120 della principina terra Grosseto 58100
Cooking time: 17-19 minutes
Durum Wheat Linguine Pasta Bertoli, how to season it:
Excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn't shake.
Label:
Ingredients: Organic durum wheat semolina, water. May contain soy and mustard. Average nutritional values (per 100 g of product): Energy value 1597 kJ – 376 kcal Fat 0.6 g of which saturated fatty acids 0.01 g Carbohydrates 77.08 g of which sugars 5.13 g Protein 12 g Salt 0.1 g Fibre 3 g
Durum wheat semolina pasta
Store in a cool, dry place
Produced in the factory in Ferrara (Italy) Via dei Trasvolatori Atlantici, 48
Azienda Agricola Bertoli di Bertoli Giuseppe Via Franata, 18 Pastina di S. Luce (PI)
Pasta Bertoli is produced exclusively with durum wheat grown on the Bertoli farm using traditional varieties from the area of origin.
Recommended cooking time: 6 minutes
Hystory of Pasta Bertoli:
The Bertoli family has cultivated the hilly terrain of Santa Luce since the Second World War. Three generations of Bertoli have been farming for years according to tradition, and the products are tasty and rich in flavour, with excellent digestibility and high protein parameters. The grains that make them up guarantee an optimal (low) level of gluten. It is an ideal pasta for children because it is healthy and natural, and for athletes' diets because it is light and nutritious.
Durum Wheat Paccheri Pasta Bertoli, how to season it:
Excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn't shake.
Label:
Ingredients: Organic durum wheat semolina, water. May contain soy and mustard. Average nutritional values (per 100 g of product): Energy value 1597 kJ – Kcal 376 Fat 0.6 g of which saturated fatty acids 0.01 g Carbohydrates 77.08 g of which sugars 5.13 g Protein 12 g Salt 0.1 g Fibre 3 g
Durum wheat semolina pasta
Produced in the factory in Ferrara (Italy) Via dei trasvolatori Atlantici, 48
Bertoli pasta is produced exclusively with durum wheat grown on the Bertoli farm using traditional varieties from the area of origin.
Azienda Agricola Bertoli di Bertoli Giuseppe Via di Franata, 18 Pastina di S. Luce (PI)
Store in a cool, dry place.
Recommended cooking time: 10 minutes.
Hystory of Pasta Bertoli:
The Bertoli family has cultivated the hilly terrain of Santa Luce since the Second World War. Three generations of Bertoli have been farming for years according to tradition, and the products are tasty and rich in flavour, with excellent digestibility and high protein parameters. The grains that make them up guarantee an optimal (low) level of gluten. It is an ideal pasta for children because it is healthy and natural, and for athletes' diets because it is light and nutritious.
Olivastra Seggianese DOP Monocultivar Olio Abbraccio, Tasting notes:
It has a balanced bitter, with tones of thistle and black pepper that close with a slight final spiciness. Perfect to use for bruschetta, salads, boiled fish and fish first courses.
Label:
Organic extra virgin olive oil
Cold-pressed oil from olives grown in Italy
Superior category oil obtained directly from olives and solely by mechanical means
Ciacci Anna Podere Vignine Via col del Rosso 27 58038 Seggiano (GR) Tuscany Italy
Nutritional information per 100ml:
energy 3403kj- 813kcal, fat 91.3g of which saturated fatty acids 14.1g, carbohydrates 0g, of which sugars 0g, protein 0g, salt 0g
Store away from light and heat sources
Olio Abbraccio
Olio Abbraccio was born in Seggiano, on the slopes of Monte Amiata, a small medieval village of about 1,000 people, but surrounded by centuries-old olive trees. Seggiano also gives its name to the cultivar, the Olivastra Seggianese, a plant that withstands the low temperatures of Monte Amiata's winters. The antioxidant properties of Abbraccio mean that this oil can be used daily both for cooking and especially for raw seasoning to benefit from all its nutritional properties.
Ancient Grain Tagliolini Mulino Val D'Orcia:
Wholemeal milling the recognised excellence of Senatore Cappelli durum wheat; by bronze drawing the result has distinctive and unique characteristics.
Label:
Ingredients:Organic durum wheat wholemeal semolina Senatore Cappelli, water. CONTAINS GLUTEN - SOURCE OF FIBRE. AVERAGE NUTRITIONAL VALUES per 100 g Energy 1423kJ/357 Kcal Fats 2.40 g of which saturated 0.48 g Carbohydrates 61.90 g of which sugars 1.60 g Fibre 9.30 g Protein 12.20 g Salt 0.005 g
Durum wheat wholemeal semolina pasta Senatore Cappelli.
Country of cultivation of wheat Italy. Country of milling Italy.
Store in a cool, dry place
Produced and packaged by AZ. Agricola Grappi Luchino Podere Lamone 65- Pienza (Siena)
cooking 5 minutes
Mulino Val D'Orcia
Mulino Val d'Orcia was born about 30 years ago from an intuitive idea of Luchino, who decided to buy the mill and a small kneading machine. Their success stems from the fact that before being pasta makers, they were farmers. Mulino Val d'Orcia produces high quality organic pasta in the municipality of Pienza, in the heart of the Val d'Orcia, a UNESCO world heritage site for the beauty of its landscape and the balance between nature and human activities.
Gluten Free Fusilli Pastificio Caponi , how to season it:
excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn't shake
Ingredients:
Ingredients: Corn flour (70%), rice flour (30%). May contain soy. Nutritional information per 100 g Energy kJ 1496 kcal 353 Fat g 1.2 of which fatty acids g 0.3 Carbohydrates g 77.8 of which sugars g 0.5 Protein g 6.9, fibre 1.4 g Salt* <g 0.01
A gastronomic speciality made from corn and rice.
Produced in Italy
Store in a cool, dry place.
Recommended cooking time: 7/8 minutes.
Pastificio Caponi SRL Via della virgola 14,16,18. 56025 Pontedera (Pisa) Italy
Produced and packaged in the factory in: Via San Francesco D'Assisi 21, 31033 Castelfranco Veneto (TV)
Hystory of Pastificio Caponi:
Pastificio Caponi is a historic pasta factory in Montepulciano, Tuscany. Founded in 1953 by Nonna Angelina, the company is now run by the third generation of the Caponi family, who continue to produce artisanal pasta of the highest quality using only top-quality Italian wheat and spring water.
The company is distinguished by its focus on tradition and quality, using only artisanal methods to process the pasta. In fact, the machinery used is that of yesteryear, which makes it possible to obtain pasta with a unique taste and texture, thanks to slow and careful processing.
Pastificio Caponi produces a wide range of pasta shapes, including tagliatelle, pappardelle, gnocchi and lasagne, all strictly handmade and available in different variants, such as egg pasta, whole wheat pasta and gluten-free pasta.
Vegetable Risotto Riso Maremma
Ready to use Risotto with Vegetables, check the recipe in the label!
Riso Maremma
Maremma rice is of the highest quality; a quality that is due not only to the naturally favourable climatic conditions of the Grosseto plain, but also to the fact that the land on which the rice itself grows has only recently been dedicated to this cultivation and is therefore not yet impoverished by the repeated monocultures seen in other parts of Italy.
Label:
Ingredients:
Carnaroli rice from the Maremma region, courgettes, carrots, tomatoes, celery, potatoes, chives, leeks. EU and non-EU origin. May contain traces of cereals containing gluten, soy, celery, mustard, sesame seeds, peanuts, milk derivatives, shellfish, sulphites/sulphur dioxide. AVERAGE NUTRITIONAL VALUES – per 100 g of product.
Energy 343 kcal / 1453 Kj Fat 1.5 g of which saturated 0.3 g Carbohydrates 75 g of which sugars 1.6 g Protein 7.4 g Salt 0.0 g
Store in a cool, dry place
Produced in the factory in Via T. Edison 27-29, 52100 Arezzo
Azienda Agraria Serrata Lunga SNC S.p. 120 della principina terra Grosseto 58100
Cooking time: 17-19 minutes
Grotta del Fiorini Caseificio Il Fiorino, Tasting notes:
Hints of medium intensity vegetal, musty. Intense flavour and sweetness, long and persistent
Caseificio Il Fiorino
The Caseificio Fiorino dairy is located in a place of extraordinary charm and historical value, the medieval village of Roccalbegna on the slopes of Mount Amiata. The milk used to produce our cheeses comes exclusively from selected local farms in the neighboring municipalities: Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico, and Grosseto. After internal analysis, a selection is made based on the characteristics of the milk and the type of cheese to be made. The aim is to achieve the highest quality regardless of yield. Each processing step is carried out by hand by experienced cheesemakers. In fact, their Pecorino Toscano cheeses are awarded every year in the most important global competitions.
Ingredients:
Pasteurised sheep’s milk, Volterra salt, rennet, milk enzymes, average nutritional values per 100 grams of product: ENERGY 1535 kJ /370 kcal, FATS 29 g, Of which saturated fatty acids 20 g, CARBOHYDRATES 1,2 g, Of which sugars 1,2 g, PROTEINS 26 g, SALT 1,7 g, CALCIUM (as Ca) 700 mg, IRON (as Fe) <1, VITAMIN A 0.20 mg, PHOSPHORUS (as P) 580 mg, MOISTURE 36 %, CHOLESTEROL 85 mg, FAT IN DRY MATTER 45,3 %.
Organic Carnaroli Rice from Maremma
Organic Carnaroli rice. Handcrafted in stone, our Carnaroli is perfect for the preparation of creamy risottos that keep cooking well.
Label:
Ingredients: Organic Carnaroli rice
Origin of rice: Italy
Organic Carnaroli rice
Grown in Maremma by Tenuta S. Carlo SRL Agricola Strada Prov. 40 della trappola 147/A 58100 (GR)
Produced in the factory of: Cascina Fornace 28079 Vespolate (NO)
Once opened, store in the refrigerator
Cooking time 18/20 minutes
Tenuta San Carlo
When tasting their rice, you can taste the flavors of the Maremma. Tenuta San Carlo is a unique place, an out-of-the-ordinary farm. Located in the plain of the Ombrone river, inside the Maremma Park, Tenuta San Carlo is immersed in one of the most natural and unspoiled landscapes of Tuscany. To produce top-quality rice, they listen to the land and respect nature, without wanting to dominate it. From the preparation of the soil, to the selection of the seed up to the timing of the harvest, they follow an ethics of sustainability and pay close attention to details in every phase of the process. “From our land to your table” is the slogan of Tenuta San Carlo, speaking of its rice. All rice is naturally grown and worked in stone to ensure maximum quality. In October 2015, Tenuta San Carlo embarked on the multi-year transition path to certified organic production. In fact, very strict ecological standards are followed in the production of rice and no herbicides, pesticides or fungicides are used. Instead, they prefer to start preparing the soil several months before sowing to naturally avoid the growth of weeds and other potential unexpected events that would hinder a healthy harvest. To improve the quality and fertility of the soil, they use techniques such as plant cover and crop rotation. Only two types of rice are produced: Carnaroli Rice and Ribe.
Egg Taglierini Bio from Chianti Pasta Fabbri, how to use it:
Excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn't shake.
label:
Ingredients: Organic durum wheat semolina, organic eggs, water. Contains gluten and egg. May contain traces of soya and mustard. AVERAGE NUTRITIONAL VALUES PER 100 g energy 1750 kJ / 418 kcal fat 3.7 g of which: saturated fatty acids 1.2 g carbohydrates 70.2 g of which: sugars 3 g fibre 2.9 g protein 15.3 g salt 28.02 mg
Organic durum wheat semolina egg pasta.
Wheat origin Italy (Tuscany). Country of milling Italy
Produced and packaged by Pastificio Artigiano Fabbri SRL Piazza E. Landi,18 50022 Strada in Chianti (Firenze)
Store in a cool, dry place
Cooking time 5-6 minutes
Hystory of Pasta Fabbri:
Since 1893 in Strada in Chianti, from father to son, the Fabbri family has been making pasta in the same way, without any changes, in the same square in the center of the village. At Pasta Fabbri, they still respect traditional pasta-making techniques: drying is ‘very slow’ (from 72 to 144 hours depending on the format), temperatures are strictly below 38°C and the pasta is drawn ‘al bronzo’, i.e. with the help of original bronze dies from the 1950s.
Lentils Mulino Val d'Orcia:
Particularly rich in sugar and protein, as well as iron, Particularly diuretic, rich in insoluble and soluble fibre, they contain a high proportion of minerals such as calcium, phosphorus, iron and zinc; vitamins B1, B2, B3.
Label:
Organic Lentils
May contain wheat, spelt, barley
Preparation: wash the lentils and cook over low heat for 30-40 minutes in plenty of water. No soaking required.
Produced and packaged by Az.Agr. Grappi luchino Podele Lamone Pienza (SI)
Country of cultivation Italy
Store in a cool, dry place
Mulino Val D'Orcia
Mulino Val d'Orcia was born about 30 years ago from an intuitive idea of Luchino, who decided to buy the mill and a small kneading machine. Their success stems from the fact that before being pasta makers, they were farmers. Mulino Val d'Orcia produces high quality organic pasta in the municipality of Pienza, in the heart of the Val d'Orcia, a UNESCO world heritage site for the beauty of its landscape and the balance between nature and human activities.
Tasting Notes:
Produced with fresh sheep’s milk, it is skillfully crafted by expert cheesemakers who guide it through its delicate process, giving it a compact and elastic texture. The thin rind encloses a magically balanced interior, making it perfect for preparing tasty afternoon snacks or, in summer, for enhancing fresh salads.
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients: Made with pasteurized SHEEP’S MILK, Volterra salt, rennet, and cultures.
Texture: Compact, white or slightly straw-colored
Flavor: Pleasant, full-bodied, and flavorful
Aging: Minimum 20 days
Average Nutritional Values per 100g of Product:
-
Energy: 1356 kJ / 326 kcal
-
Fat: 24.76 g
-
of which saturated fatty acids: 16.61 g
-
Carbohydrates: 2.14 g
-
of which sugars: 0.42 g
-
Protein: 23.73 g
-
Salt: 1.59 g
Villa Magra Grand Cru Frantoio Franci, Tasting notes:
Villa Magra Grand Cru oil is deep green. It exudes a fresh, herbaceous and powerful aroma with dominant notes of artichoke, thistle and unripe almond, enhanced by floral and black cherry nuances which create a bouquet of extreme complexity. The taste is powerful and the bitterness and pungency are in excellent harmony
Villa Magra Grand Cru Frantoio Franci
Serving suggestions: Excellent raw to contrast the sweetness of potatoes, beans, chickpeas and vegetable soups in general; on red meat or very tasty fish; with fresh cheeses such as raveggiolo or mozzarella which enhance the fresh-vegetal component of the oil, excellent on ricotta and spinach tortelli, rice or pasta with Parmesan flakes and grilled porcini mushrooms
Frantoio Franci
The production of Frantoio Franci extra virgin olive oil began almost 70 years ago on the hill of Montenero d’Orcia in Tuscany, on the slopes of Mount Amiata. All Frantoio Franci labels follow a well-defined quality standard in terms of organoleptic characteristics and chemical parameters, which guarantee the consumer continuity of quality from year to year: oils that do not meet the targets are downgraded. For this reason, every year their extra virgin olive oils are among the most awarded in the world.
Durum Wheat Fusilli Pasta Bertoli, how to season it:
Excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn't shake.
label:
Ingredients: organic durum wheat semolina. Allergens organic durum wheat semolina . nutritional values per 100 grams of product energy value1597kj-376kcal fat0.6 g of which saturated fatty acids 0.01 g carbohydrates 77.08 g of which sugars 5.13 g fibre 3 g protein 12 g salt 0.1g
Organic durum wheat semolina pasta
Wheat origin Italy(Tuscany). milling country Italy(Tuscany)
Produced in the Pasta Cuniola factory indicated with a letter in brackets next to the lot:
-(A) Ferrara (ITALY) Via Buttifredo,16.
-(B) Ferrara (ITALY) Via Trasvolatori Atlantici,48
Store in a cool, dry place
Cooking time 9 minutes
Az. AGR. La Ghiraia di Bertoli Giuseppe Via Di Franata,18 Pastina di S. Luce (PI)
Hystory of Pasta Bertoli:
The Bertoli family has cultivated the hilly terrain of Santa Luce since the Second World War. Three generations of Bertoli have been farming for years according to tradition, and the products are tasty and rich in flavour, with excellent digestibility and high protein parameters. The grains that make them up guarantee an optimal (low) level of gluten. It is an ideal pasta for children because it is healthy and natural, and for athletes' diets because it is light and nutritious.
Arborio Rice Riso Maremma
Excellent risotto to go with artichokes, saffron and porcini mushrooms.Excellent risotto to go with artichokes, saffron and porcini mushrooms.
Ingredients:
arborio rice . average nutritional values per 100 grams of product: energy value 1481kj-349kcal fat 0.6g of which saturated fatty acids 0.1g carbohydrates 78g of which sugars 0.3g fibres 1.4g protein 7.4g salt 10mg
Riso Maremma
Maremma rice is of the highest quality; a quality that is due not only to the naturally favourable climatic conditions of the Grosseto plain, but also to the fact that the land on which the rice itself grows has only recently been dedicated to this cultivation and is therefore not yet impoverished by the repeated monocultures seen in other parts of Italy.