Ancient recipe with lard cubes and peppercorns and garlic inside the dough.
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How to use the Finocchiona IGP Falorni:
This traditional fennel salame is aged at least 7-8 weeks.
Its texture is really unique, and the taste is fresh thanks to the fennel seeds.
We suggest to pair the Finocchiona with a good glass of Chianti Red wine and together with Tuscan pecorino cheese, both semistagionato and stagionato, and with vegetables in oil.
The history of Greve in Chianti:
Since 1806. Their history as butchers and master butchers goes back over two centuries. It all began in the heart of Chianti Classico, in Greve in Chianti, where the company still resides. Antica Macelleria Falorni produces high-quality Cured meats and cold cuts, handing down from father to son (for 9 generations) the secrets of ancient recipes and the artisan knowledge of processing, respecting traditional recipes and knowledge. High quality is a daily commitment for Macelleria Falorni, a responsibility towards its history. For this reason, they produce, every day, simply delicious cold cuts. Long and slow-maturing processes allow their cured meats to mature naturally, without the aid of techniques and enzymes that accelerate their transformation.
Label:
Antica Macelleria Falorni Via di Colognole 67 Greve in Chianti (Florence)
Ingredients
Pork, salt, dextrose, fennel seeds (0.33%), peppercorns, ground pepper, garlic. Antioxidants: E300.
Preservatives: E252.
147 g of pork to produce 100 g of salami
Certified by a control body authorised by MIPAAFT
Average nutritional values per 100 g of product
Energy Kj 1800
Energy Kcal 433
Total fat 34.6
Saturated fatty acids 14.1
Total carbohydrates 0.4
Sugars < 0.1
Protein 30
Salt 5.16
Non-edible casing
Store in a cool place
Fresh Pienza cheese Caseificio Cugusi , Tasting notes:
A fresh cheese made from a mixture of sheep's and cow's milk, the rind is white in colour and the texture of the paste is tender with a mild and delicate flavour reminiscent of the taste of fresh milk.
Label:
Ingredients: pasteurised sheep's milk, rennet, lactic ferments, salt. Surface treated with preservative E 203. Non-edible rind.
Milk origin: Italy
Produced with milk from the Cugusi farm in Pienza and the Val d'Orcia.
Caseificio Cugusi Silvana s.r.l. S.S. per Pienza via della boccia, 8 Montepulciano Siena
Average nutritional value per 100g of product:
energy 1407kj-340kcal, fat 29.1g of which saturated 21g, carbohydrates 3.1g of which sugars 2.1g, protein 16.3g, salt 1.1g
Caseificio Cugusi:
The farm only uses its own milk from pastures extending over 200 hectares in the Val d’Orcia area, the first milking takes place at around 5 a.m. and the pasteurisation process begins at 6 a.m. Production is carried out with the utmost care and attention at every stage, which allows the farm to produce a cheese of unquestionable quality and fine taste. The maturing process takes place on fir wood planks, turning the cheeses daily. The company mainly produces three types of cheese: fresh cheese, which takes no more than 15 days to mature and has a soft texture and a light skin; semi-matured cheese, which matures for 3 months and has either a yellow skin or a red skin (if treated with tomato conserve); and finally, matured cheese, which requires at least 7 months of maturing and is characterised by a dark-coloured skin treated with olive oil grounds, these are only the macro-categories of cheeses produced by these artisans of taste, in fact their products also feature various cheeses fermented according to ancient traditions and other types of cheese that require special processing to guarantee unique tastes
Salami de Toscane Macelleria Belli
Notes de dégustation :Il a une saveur intense et aromatique due aux épices utilisées et un arrière-goût persistant, avec une texture douce et ferme mais pas trop grasse.
Ingrédients :
Produit obtenu en hachant les parties maigres et grasses du porc, mélangées à une pincée d'ail fraîchement haché, du sel, du poivre grossièrement moulu et du gras coupé en dés. Le mélange obtenu est ensuite embossé dans des boyaux synthétiques spéciaux.
Notes de dégustation :Il a une saveur intense et aromatique due aux épices utilisées et un arrière-goût persistant, avec une texture douce et ferme mais pas trop grasse.
Ingrédients :
Produit obtenu en hachant les parties maigres et grasses du porc, mélangées à une pincée d'ail fraîchement haché, du sel, du poivre grossièrement moulu et du gras coupé en dés. Le mélange obtenu est ensuite embossé dans des boyaux synthétiques spéciaux.
L'histoire de la Macelleria Belli :Leur histoire commence dans une petite ferme de la campagne toscane, entourée de cyprès et très proche de la ville de Pienza.
À la fin des années 1960, un jeune homme, Alfiero, quitte cette ferme. À la recherche d'une meilleure fortune, il s'installe dans une petite ville, Torrita di Siena, alors centre de la vie mondaine et commerciale de la région, avec des activités bien établies et une population riche et prospère. Dans cette ville, il reprend une petite boucherie et, depuis lors, tout ce qui suit est l'histoire d'une vie consacrée au travail et à la recherche du meilleur, où le meilleur signifie le bon. Son expérience à la ferme de Pienza l'a en effet aidé à recréer les saveurs anciennes de la tradition paysanne toscane, afin d'offrir à ses clients le meilleur en termes d'authenticité et de saveur.
La petite boucherie s'est agrandie pour devenir une petite charcuterie où ces anciennes recettes familiales ont été remises au goût du jour.
Après que plusieurs membres de la famille aient rejoint l'entreprise, un rêve s'est réalisé : l'ouverture d'une grande boucherie avec une charcuterie et une fabrique de jambon juste à l'extérieur des murs du XIVe siècle de Torrita. Tout cela s'est passé en 2002 et depuis lors, l'entreprise n'a cessé de croître, grâce à la passion d'une vie passée à rechercher les joies du palais.
Cantucci alle Mandorle La Fabbrica Del Panforte
following the original recipe dictated by the production specifications of the Cantuccio Protection Association. These cantucci are made by hand from raw materials of excellent quality
La Fabbrica del Panforte
La Fabbrica Del Panforte has its roots in the land and culture of Siena, creating artisanal baked goods, all of which are carefully prepared down to the smallest detail.
With love, enthusiasm and dedication, the Panforte Factory was built with the aim of re-proposing and making known to the world the traditional Sienese pastries in their fullest expression.
Label:
Baked product
Ingredients: Type ‘0’ soft wheat flour, sugar, almonds 22%, eggs, milk, butter, egg yolk, honey, raising agents (sodium acid pyrophosphate, sodium bicarbonate, corn starch), natural flavourings. May contain traces of soy, pistachios, hazelnuts, walnuts, mustard. Average nutritional values per 100 grams of product:
Energy Kcal 385 Kjoule 1609 Fat g 14 of which saturated fatty acids 3.3 Carbohydrates g 58 of which sugars g 31 Protein g 9.3 Salt g 0.4
Store in a cool, dry place
Product packaged in Italy by La Fabbrica del Panforte, via Po 20, loc. Pian dei Mori, 53018 Sovicille (SI)
Semistagionato del Fiorini Caseificio Il Fiorino, Tasting notes:
Medium intense with hints of butter, cooked milk and whey. Well-balanced flavour and sweetness. The paste is tender and well soluble.
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:
pasteurised sheep’s milk, Volterra salt, rennet, milk enzymes, average nutritional values per 100 grams of product: ENERGY 1666 kJ / 402 kcal, FATS 34 g, Of which saturated fatty acids 22 g, CARBOHYDRATES 0 g, Of which sugars 0 g, PROTEINS 24 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 34 %, CHOLESTEROL 85 mg, FAT IN DRY MATTER 52 %.
inedible crust
Made with 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.
How to use the Guanciale di Montalcino :
Pork cheek is used in the preparation of numerous recipes, the most famous being Amatriciana and Pasta alla Carbonara. It can be eaten in thin slices, strips or cubes, in sauces, or is excellent with a slice of toasted bread
Ingredients:
Pork meat, salt, pepper, natural flavors, spices, sucrose, dextrose, antioxidant E301, preservatives: E252-E250 NUTRITIONAL VALUES EU Regulation 1169/2011 Product (g) 100 g Energy (Kj/Kcal) 2329Kj- 564 Kcal Protein (g) 18 g Fats (g) of which saturated 55 g – of which saturated 24 g Carbohydrates (g) of which sugars <0.5- of which sugars <0.5 g Moisture % 22,9 Salt (g) 3.5 g
The history of Montalcino Salumi:
The Montalcino Salumi company was created more than 15 years ago by a group of people with considerable experience in the field of pork meat processing. The company deals with the production of quality Tuscan cold cuts. They are known for processing pork and wild boar meat and for producing salumi with traditional allergen- and gluten-free flavours. Their cured meats are made from carefully selected meat from farms organised in strict compliance with hygiene and nutritional standards.
Pici Pasta Toscana additional information:
Excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn’t shake.
Label:
Ingredients: Durum wheat flour, water. May contain traces of soy, mustard
Average nutritional values per 100 g of product
Energy 1446/346 Kj/Kcal, Fat 1.5 g, of which FATTY ACIDS 0.3 g, Carbohydrates 72 g, of which SUGARS 3.5 g, Protein 11 g, Salt 0 g
Durum wheat semolina pasta
Country of wheat cultivation: Italy. Country of milling: Italy.
Store in a cool, dry place.
Recommended cooking time: 16-18 minutes.
Pastificio Fabianelli SPA via S. Antonio 107 Castiglion Fiorentino (AR)
Produced and packaged in the factory in Via degli Artigiani 19 52037 San Sepolcro
Pasta Toscana:
Born from the intuition and continuous research of Pastificio Fabianelli, their pasta not only has excellent organoleptic properties, but also helps preserve health, facilitating digestion and the prevention of cardiovascular and metabolic diseases. High quality durum wheat from a certified supply chain of Tuscan and Italian farmers meets the purest water of our land to offer a product that respects man and the environment
Mozzarella di Bufala La Maremmana
La mozzarella de bufflonne Maremmana a une saveur délicate. Pour rehausser son goût, nous vous recommandons d'ajouter un filet d'huile.Elle peut être utilisée pour les pizzas, les salades et les caprese.
Ce produit est fabriqué sur commande et sera produit/emballé exclusivement pour votre commande.
Les commandes contenant ce produit ne seront expédiées que les lundis ou mardis (afin de garantir une livraison à température contrôlée et une livraison avant vendredi).
Notre équipe peut vous contacter pour vous demander un supplément pour une livraison express si la destination est éloignée (plus de 4 jours ouvrables de transport).
La mozzarella de bufflonne Maremmana a une saveur délicate. Pour rehausser son goût, nous vous recommandons d'ajouter un filet d'huile.Elle peut être utilisée pour les pizzas, les salades et les caprese.
Ce produit est fabriqué sur commande et sera produit/emballé exclusivement pour votre commande.
Les commandes contenant ce produit ne seront expédiées que les lundis ou mardis (afin de garantir une livraison à température contrôlée et une livraison avant vendredi).
Notre équipe peut vous contacter pour vous demander un supplément pour une livraison express si la destination est éloignée (plus de 4 jours ouvrables de transport).
Ingrédients :Lactosérum de lait de bufflonne, présure, sel
La MaremmanaLa Maremmana est une entreprise spécialisée dans la production de fromages à base de lait de bufflonne. Son objectif est d'obtenir des produits authentiques et de qualité en suivant une chaîne d'approvisionnement courte et strictement contrôlée. Les terres de la ferme sont cultivées avec le même fourrage que celui utilisé pour nourrir ses animaux.
Semi-mature Pecorino di Pienza Caseificio Cugusi , Tasting notes:
Pecorino with a soft and compact white paste, the flavour is delicate but unique, which has led this pecorino to be recognised all over the world
Label:
Ingredients: pasteurised sheep's milk, rennet, lactic ferments, salt. Surface treated with preservative E 203. Non-edible rind.
Milk origin: Italy
Produced with milk from the Cugusi farm in Pienza and the Val d'Orcia.
Caseificio Cugusi Silvana s.r.l. S.S. per Pienza via della boccia, 8 Montepulciano Siena
Average nutritional value per 100g of product:
energy 1862kj-453kcal, fat 36.2g of which saturated 21.2g, carbohydrates 3.9g of which sugars 1.1g, protein 28g, salt 2.3g
Caseificio Cugusi:
The farm only uses its own milk from pastures extending over 200 hectares in the Val d’Orcia area, the first milking takes place at around 5 a.m. and the pasteurisation process begins at 6 a.m. Production is carried out with the utmost care and attention at every stage, which allows the farm to produce a cheese of unquestionable quality and fine taste. The maturing process takes place on fir wood planks, turning the cheeses daily. The company mainly produces three types of cheese: fresh cheese, which takes no more than 15 days to mature and has a soft texture and a light skin; semi-matured cheese, which matures for 3 months and has either a yellow skin or a red skin (if treated with tomato conserve); and finally, matured cheese, which requires at least 7 months of maturing and is characterised by a dark-coloured skin treated with olive oil grounds, these are only the macro-categories of cheeses produced by these artisans of taste, in fact their products also feature various cheeses fermented according to ancient traditions and other types of cheese that require special processing to guarantee unique tastes
Biscuits toscans IGP Fratelli Lunardi
Cantucci Toscani Fratelli Lunardi, Notes de dégustation :Pâte friable, amandes croquantes, saveur unique.
Cantucci Toscani Fratelli Lunardi, Notes de dégustation :Pâte friable, amandes croquantes, saveur unique.
Ingrédients :farine de blé type 0, sucre, amandes 20 %, œufs, beurre (lait), jaune d'œuf, miel, agent levant (diphosphate disodique, carbonate de sodium, amidon de blé, bicarbonate d'ammonium), sel, arôme naturel, huile essentielle d'orange. Peut contenir des noix, des noisettes, des pistaches, des arachides, du soja et du sésame. Conserver dans un endroit frais et sec. INFORMATIONS NUTRITIONNELLES Valeurs moyennes : 100 g / 15 g : Valeurs énergétiques kcal 452,2 / 67,8, Lipides 15,6 g / 2,3 g, dont saturés 4,8 g / 0,7 g, Glucides 69,5 g / 10,4 g, dont sucres 40,5 g / 6,1 g, Protéines 8,4 g / 1,3 g Sel 0,6 g / 0,1 g
Fratelli LunardiFratelli Lunardi crée des chefs-d'œuvre gustatifs faits à la main depuis 1966. La touche est artisanale. Leurs biscuits s'inspirent de l'une des plus anciennes préparations de la cuisine toscane : les cantucci. Depuis des années, ils s'amusent et expérimentent dans leur atelier de Quarrata, dans la province de Pistoia. Il existe désormais cinq saveurs, fruit de l'imagination et d'années d'expérience. Chacune a pour protagoniste un ingrédient principal, pour une recette équilibrée et pleine de saveurs, où chaque bouchée parvient à englober toutes les facettes du goût que seul un ingrédient transformé naturellement peut révéler.
Chianina Ragù from Val di Chiana
Ideal for Tagliatelle, but also semolina, great for lasagna, cannelloni and Pici.
San Giobbe
Azienda Agricola San Giobbe is immersed in an oasis of tranquillity where the green hills of the Valdichiana are intertwined with millenary history and traditions. They breed the famous Chianina breed according to closed-cycle principles to guarantee a controlled meat, unrivalled in taste and nutritional properties.
Label:
Ingredients:
Chianina IGP white veal from the central Apennines 40%, tomato pulp (acidity regulator: citric acid), carrots, onions, celery, wine (contains sulphites), salt, extra virgin olive oil, garlic, chilli pepper.
Gluten-free, no added preservatives
Average energy values per 100 grams of product: energy value 625kj-150 kcal fat 10 g of which saturated fatty acids 3.7 g carbohydrates 3.8 g of which sugars 2.6 g protein 10 g salt 1.4 g
Store in a cool, dry place. Once opened, keep refrigerated between 0° and 4°C and consume within 5 days.
Società agricola san giobbe a.r.l. Via Mazzini 2 Chiusi (SI)
How to use the Guanciale from Chianti Falorni:
Ideal for Carbonara, Amatriciana and all your favorite recipes!
In Tuscany, it is also used "raw" on Tagliere for Aperitivo with a glass of red wine.
It is seasoned with salt and pepper until its typical dark, compact outer crust forms. Inside, it maintains a soft heart with a very intense flavour.
The history of Greve in Chianti:
Since 1806. Their history as butchers and master butchers goes back over two centuries. It all began in the heart of Chianti Classico, in Greve in Chianti, where the company still resides. Antica Macelleria Falorni produces high-quality Cured meats and cold cuts, handing down from father to son (for 9 generations) the secrets of ancient recipes and the artisan knowledge of processing, respecting traditional recipes and knowledge. High quality is a daily commitment for Macelleria Falorni, a responsibility towards its history. For this reason, they produce, every day, simply delicious cold cuts. Long and slow-maturing processes allow their cured meats to mature naturally, without the aid of techniques and enzymes that accelerate their transformation.
Label:
Antica Macelleria Falorni Via di Colognole 67 Greve in Chianti (Florence)
Pork, salt, pepper, garlic, spice mix. Preservative: E252.
Average nutritional values per 100 grams of product:
Energy 2395 kJ
Energy Kcal 580
Total fat 57.6
Saturated fatty acids 19.6
Total carbohydrates <0.10
Sugars <0.10
Protein 15.48
Salt 4.08
Gluten-free
Store in a cool place
Riserva del Fondatore Caseificio Il Fiorino, Tasting notes:
Vegetable intensity, and fruity. the taste is ample with notes of dried fruit, a definite sweet tendency and a long persistence the paste is compact and rigid, but soluble.
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:
Milk source: Selected Maremma sheep’s milk. Rind treatment: Natural rind without the use of preservatives, average nutritional values per 100 grams of product: energy value 1623kj-391kcal, fat 31g of which saturated fatty acids 21g, carbohydrates 0.5g, of which sugars 0.5g, protein 28g, salt 1.1g
inedible crust
Made with 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.
Tuscan salami Il Borgo additional information:
Ingredients:
TUSCAN SALAMI
INGREDIENTS: PORK, SALT, PEPPER, NATURAL FLAVOURINGS, GARLIC. ANT: E301, preservatives E250, E252.
STORE IN A COOL, DRY PLACE
AVERAGE NUTRITIONAL VALUES PER 100g
Energy value 1785 KJ 430 Kcal Fat 35 g of which saturated fatty acids 14 g Carbohydrates 0.8 g of which sugars 0 g Protein 28 g Salt 4.4 g
The history of Il Borgo:
Salumi il Borgo is a historic company in Monteroni D'Arbia, specialising in the production and sale of hams and typical Tuscan cold cuts. Their family history is made up of craftsmanship and passion for a territory, the Siena area, with a long food and wine tradition.
We only create products of excellence thanks to our highly qualified staff to always guarantee the highest quality. We avoid the use of preservatives and additives, following the natural curing times to ensure that the flavours and aromas remain unaltered.
All meat comes from certified farms in the Sienese territory, where pigs are raised only on natural GMO-free feed
Tuscany Wild Boar Ragù
Ideal for Tagliatelle, but also semolina, great for lasagna, cannelloni and Pici.
San Giobbe
Azienda Agricola San Giobbe is immersed in an oasis of tranquillity where the green hills of the Valdichiana are intertwined with millenary history and traditions. They breed the famous Chianina breed according to closed-cycle principles to guarantee a controlled meat, unrivalled in taste and nutritional properties.
Label:
Ingredients: wild boar meat 60% (from Tuscany), tomatoes (tomatoes corrected with citric acid), carrots, onions, celery, wine, salt, extra virgin olive oil, garlic, chilli pepper. Gluten-free, no added preservatives, with Tuscan wild boar.
Average nutritional values per 100 grams of product: energy value 472 kj, 113 kcal, fat 3.5 g of which saturated fatty acids 0.9 g, carbohydrates 2.7 g of which sugars 1.6 g, protein 16 g, salt 1.3 g.
Store in a cool, dry place. Once opened, keep refrigerated between 0° and 4° and consume within 5 days.
Società agricola san giobbe a.r.l. Via Mazzini 2 Chiusi (SI)
How to use the wild Boar Sausages
Scent and flavour of an authentic land. We recommend Sergio Falaschi's wild boar salami as an aperitif or appetiser, accompanied by a glass of divine chianti red wine and semi-matured Tuscan pecorino cheese.
Label:
SIO FALASCHI CARNI E SALUMI
SAMINIATO (PI) - ORDINI@SERGIOFALASCHI.I
SALAME DI CINGHIALE TOSCANO SV
Ingredienti: Carne di cinghiale (60%), carne di Sino, sale bepe. aromi naturali, destrosio, aglio, erbe aromatiche.
antiossidanti: E301-E300, conservanti:E252
ORIGINE: ITALIA - CINGHIALE CACCIATO PROVENIENZA
TOSCANA
Modalità di conservazione: Mantenere in frigo tra 0 e 4°C. Aprire dal sottovuoto e riossigenare prima del consumo.
DICHIARAZIONE NUTRIZIONALE (VALORI MEDI x 100g). Valore energetico 1830kJ/440Kcal - Grassi 33g di cui acidi saturi 13g-Carboidrati 0,1g di cui zuccheri <0.5g - Proteine 35g - Sale 4,6g
RACCIABILITA': IT 9-183L CE
Sergio Falaschi
Sergio Falaschi is a piece of history in the small village of San Miniato. Butchers since 1925, the Falaschi family contributed to the pork butchering tradition of Tuscany and are still today ambassadors and guardians of ancient Tuscan traditions. They are famous for processing games and producing excellent cured meats, including the Finocchiona IGP. Their pride and joy, however, is the Mallegato di Pisa, a product so exceptional and unique that it is among the region’s slow food presidia.
Spaghetti Pasta Toscana additional information:
Excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn’t shake.
Label:
Ingredients: Durum wheat flour, water. May contain traces of egg, soy, mustard.
Average nutritional values per 100g of product
Energy 1593 kj - 378 kcal, Fat 1.9 g, of which FATTY ACIDS 0.8 g, Carbohydrates 76 g, of which SUGARS 1.4 g, Protein 12.4 g, Salt 0.02 g
Durum wheat semolina pasta
Country of wheat cultivation: Italy. Country of milling: Italy.
Store in a cool, dry place.
Recommended cooking time: 7-9 minutes.
Produced and packaged by Pastificio Fabianelli SPA, Via S. Antonio 107, Castiglion Fiorentino (AR)
Pasta Toscana:
Born from the intuition and continuous research of Pastificio Fabianelli, their pasta not only has excellent organoleptic properties, but also helps preserve health, facilitating digestion and the prevention of cardiovascular and metabolic diseases. High quality durum wheat from a certified supply chain of Tuscan and Italian farmers meets the purest water of our land to offer a product that respects man and the environment
Ricciarelli IGP alle Mandorle La Fabbrica del Panforte
produced according to the original recipe with a mixture of almonds, egg whites and sugar, therefore also suitable for those who are gluine intolerant and for coeliacs. Ingredients always fresh and from the best farms.
La Fabbrica del Panforte
La Fabbrica Del Panforte has its roots in the land and culture of Siena, creating artisanal baked goods, all of which are carefully prepared down to the smallest detail.
With love, enthusiasm and dedication, the Panforte Factory was built with the aim of re-proposing and making known to the world the traditional Sienese pastries in their fullest expression.
Label:
Baked product
Ingredients
Almonds 45%, sugar, egg white, honey, raising agent (ammonium bicarbonate), preservative: sorbic acid.
Average nutritional values per 100 grams of product:
Energy Kcal 466 Kjoule 1950 Fat g 24.5 of which saturated fatty acids 2.1 Carbohydrates g 50.8 of which sugars g 34.5 Protein g 9 Salt g 0
Store in a cool, dry place
Product packaged in Italy by La Fabbrica del Panforte, via Po 20, loc. Pian dei Mori, 53018 Sovicille (SI)
Pecorino Toscano DOP Caseificio Manciano, Tasting notes:
Aged Pecorino Toscano DOP can be recognized by the branded DOP mark. It is aged for a minimum of 120 days and its paste is slightly straw-colored with small holes.
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
Pecorino Toscano DOP Aged
Caseificio Sociale MANCIANO
Soc. Agr. Coop. MANCIANO - GR - Loc. Piano di Cirignano
SHEEP'S CHEESE - Ingredients: Pasteurised sheep's MILK, salt, rennet, native lactic ferments - Treated on the surface with preservative E235 Non-edible rind - Store in a cool place - Sold by weight NUTRITIONAL VALUES - Average values per 100 g of product: Energy 07 1811 KJ/437 Kcal - Fat 37 g of which saturated fatty acids 23 g Carbohydrates 0 g of which sugars 0 g Protein 26 g Salt 2 9
Protection of Pecorino Toscano PDO
PECORINO TOSCANO
Acqua Giusta VermentinoTenuta di Badiola, Tasting notes:
This wine has a straw-yellow colour with greenish highlights, the floral bouquet presents not only hints of white flowers but also fruity notes of white pulp fruit, the taste is delicate and fresh, with good acidity and very persistent
The grapes are harvested strictly by hand and transported in small plastic crates. Vinification takes place by pressing the whole grapes at very low pressure in order to avoid the extraction of undesirable substances.
Label:
ACQUAGIUSTA
MAREMMA TOSCANA
CONTROLLED DESIGNATION OF ORIGIN
VERMENTINO
Bottled by LI 1602/IT SUVERETO - ITALY on behalf of Tenuta La Badiola Srl - Castiglione della Pescaia (GR) - Italy Distributed by Terra Moretti Distribuzione Srl - Erbusco (BS) - Italy
PRODUCED IN ITALY
CONTAINS SULPHITES
12.5% vol 0.75L
Tenuta di Badiola
Located in the heart of the Maremma, near Castiglione Della Pescaia, is the Tenuta di Badiola. Built in the mid-19th century by the Grand Duke of Tuscany, it boasts one of the highest expressions of the biodiversity of the Mediterranean maquis, comprising more than 500 hectares of land divided between vineyards, olive groves, hillsides and woods.The Acquagiusta vineyards cover 30 hectares of the estate and are divided into two vineyards. They have been positioned by carefully studying the exposure of the plants to the various elements in order to recreate the best conditions for their adaptation and to make the most of each natural element.
The wines from these vineyards are created with the utmost respect for natural processes, so that the grapes are enhanced to the fullest and the characteristics of the terroir are not altered. This process also allows the company to create an authentic and inimitable product.
Salami de Montalcino Salumi
Comment utiliser le Salame di Montalcino :Le salami se consomme principalement nature, accompagné de pain et de fromage. Il peut être utilisé dans de nombreuses recettes rustiques pour aromatiser des tartes salées.
Ingrédients :
Viande de porc, sel, poivre, arômes naturels, saccharose, dextrose, antioxydant E 301, conservateurs : E252 – E 250. VALEURS NUTRITIONNELLES Règlement UE 1169/2011 Produit (g) 100 g Énergie (Kj/Kcal) 341 Kcal -1418 Kj Protéines (g) 26 g Lipides (g) dont saturés 26,1 g – dont saturés 14,4 g Glucides (g) dont sucres 0,7 g – dont sucres 0,7 g Humidité % 40,8 Sel (g) 5,2 g
Comment utiliser le Salame di Montalcino :Le salami se consomme principalement nature, accompagné de pain et de fromage. Il peut être utilisé dans de nombreuses recettes rustiques pour aromatiser des tartes salées.
Ingrédients :
Viande de porc, sel, poivre, arômes naturels, saccharose, dextrose, antioxydant E 301, conservateurs : E252 – E 250. VALEURS NUTRITIONNELLES Règlement UE 1169/2011 Produit (g) 100 g Énergie (Kj/Kcal) 341 Kcal -1418 Kj Protéines (g) 26 g Lipides (g) dont saturés 26,1 g – dont saturés 14,4 g Glucides (g) dont sucres 0,7 g – dont sucres 0,7 g Humidité % 40,8 Sel (g) 5,2 g
L'histoire de Montalcino Salumi :La société Montalcino Salumi a été créée il y a plus de 15 ans par un groupe de personnes possédant une grande expérience dans le domaine de la transformation de la viande de porc. La société se consacre à la production de charcuterie toscane de qualité. Elle est réputée pour la transformation de la viande de porc et de sanglier et pour la production de charcuterie aux saveurs traditionnelles, sans allergènes ni gluten. Ses charcuteries sont élaborées à partir de viandes soigneusement sélectionnées provenant d'élevages respectant strictement les normes d'hygiène et nutritionnelles.
Pecorino Toscano DOP Caseificio Il Fiorino, Tasting notes:
Intense with clean herbaceous hints. Exceptional taste, with well-balanced savouriness and sweetness, long and persistent aftertaste
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:
pasteurised sheep’s milk, Volterra salt, rennet, milk enzymes indigenous lactic ferments, average nutritional values per 100 grams of product: ENERGY 1706 kJ / 411 kcal, FATS 33 g, Of which saturated fatty acids 22 g, CARBOHYDRATES < 0,5 g, Of which sugars < 0,5 g, PROTEINS 28 g, SALT 1.3 g, CALCIUM (as Ca) 876 mg, IRON (as Fe) < 1, VITAMIN A 0.20 mg, PHOSPHORUS (as P) 580 mg, MOISTURE 28 %, CHOLESTEROL 118 mg FAT IN DRY MATTER 46 %
Produced by Caseificio Il Fiorino Srl, Loc. Paiolaio, Roccalbegna, Italy
Store in the refrigerator between 4°C and 8°C.
Extravirgin Toscano Le Capanne, Tasting notes:
Pungent flavour, with a hint of cut grass and fresh vegetables
Label:
Organic extra virgin olive oil
Cold-pressed oil produced in Italy from olives grown in Italy
Superior quality oil obtained directly from olives and solely by mechanical means
Produced with olives from Le Capanne Soc. Agr.S.S. via santa lucia, 27 Castiglion Fiorentino (Arezzo) and bottled by the same farm
Nutritional information per 100ml:
energy 3403kj- 813kcal, fat 92g (of which saturated 14g, monounsaturated 69g, polyunsaturated 8g), carbohydrates 0g, of which sugars 0g, protein 0g, salt 0g
Store away from light and heat sources
Le Capanne
Winemaker Gabriele Mazzeschi has eight hectares of vineyards cultivated with Sangiovese, Syrah, Trebbiano and Malvasia, with a small amount of Cabernet Sauvignon and Canaiolo. In addition to producing excellent wines, Gabriele Mazzeschi's Le Capanne winery also grows around 6000 olive trees. The conditions are optimal, gravelly soil in the Tuscan hills at an altitude of 350-450 metres above sea level. The 6000 olive trees, of the classic Tuscan cultivars Frantoio Moraiolo and Leccino, are terraced on the gravelly soil at an altitude of 350-450 metres above sea level.
The best Black Truffle Honey
The goodness of this honey, combined with the sober elegance of the packaging, makes it also a useful and refined gift idea!
Label:
INGREDIENTS: Wildflower honey, dried black summer truffle (Tuber Aestivum Vitt) 3%, flavourings. Average nutritional values per 100 grams of product: energy 1277 kj-301 kcal, fat 0.04 g, of which saturated fatty acids 0.01, carbohydrates 73.37 g, of which sugars 71.46 g, fibre 1.34 g, protein 1.04 g, salt 0 g.
The product can be stored at room temperature away from heat sources and direct sunlight. Once opened, it should be stored in the refrigerator between 0° and 4° and consumed within a few days.
Honey and truffle condiment
Produced and packaged by AZ.Agr. Fabrizzi Simone <viale il risorgimento Italiano, 6 in Loc. Fontanelle 53026 Pienza (SI)
Simone Fabrizzi
The Fabrizzi Simone lab is located in the beautiful village of Pienza, in the heart of the Val d’Orcia. The company was born thanks to Fabrizzi Guerrino’s passion for truffle hunting who, since the 1960s, used to collect the precious tubers with his dog. As often happens, this passion was passed down to his son who, growing up, started hunting truffles with his father. The aim of the company is to make people enjoy truffles all year round, creating genuine and fantastic products.
Pecorino Spia della Maremma Caseificio Manciano, Tasting notes:
Pecorino Spia della Maremma Caseificio Manciano is a sheep’s milk cheese with a compact, crumbly texture that tends to flake when cut as it matures, ranging from a minimum of 40-50 days to a maximum of 3 months. During the maturing phase, this cheese is treated on the surface with a mixture of extra virgin olive oil, vinegar and flour.
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
Pecorino
SPIA DELLA MAREMMA
Caseificio Sociale MANCIANO
Soc. Agr. Coop. MANCIANO - GR Loc. Piano di Cirignano -
SHEEP'S MILK CHEESE - Ingredients:
Pasteurised sheep's milk, salt, rennet, selected lactic ferments - Treated on the surface with preservative E235, vinegar. Non-edible rind. Milk origin: ITALY
Treated on the rind with extra virgin olive oil.
NUTRITIONAL VALUES
Average values per 100g of product
Energy 1629 KJ/393Kcal - Fat 33g of which
Saturated fatty acids 21g - Carbohydrates Og of which Sugars Og - Protein 24g - Salt 1.6g
