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521 produits
521 produits
Artichoke appetiser Olivodoro
Choosing only the highest quality Artichoke to obtain an excellent finished product
Olivodoro
The Olivodoro farm was established in 1972, in Suvereto. It selects and multiplies fruit and vegetable varieties suitable for artisanal processing and transformation into jams and marmalades, processing the freshly harvested fruit using vacuum technology, thus preserving the fruit and vegetables from oxidation and concentrating the fructose contained in the fruit itself, thus preserving the genuineness, integrity, flavour and unmistakable freshness of the fruit. Olivodoro products are therefore free of preservatives, pectin, gelatin and antioxidants.
Label:
Artichokes, extra virgin olive oil, wine vinegar, lemon juice, salt, peppercorns, bay leaves. No preservatives, thickeners or colourings. Average nutritional values per 100 grams of product: energy value 359 kj-86 kcal, fat 2.2 g, of which saturated fatty acids 0 g, carbohydrates 11 g, of which sugars 1 g, protein 3.2 g, fibre 5.4 g, salt 0 g.
Produced and packaged in our own artisan workshop by the Olivodoro farm owned by Roberto Catania, Loc. Salita di Belvedere 93a, Suvereto (LI).
Net weight 270g
Drained weight 210g
Ornello DOC Rocca di Frassinello , Tasting notes:
The nose has balsamic and roasted coffee notes. In the mouth, notes of underbrush and a very soft and velvety tannin.
Created as a tribute to the 'Butteri' that remains the symbol of the Maremma land, strong and elegant at the same time. Ornello (from the name of the wood), is the long pointed stick with which the cattle still move. It is characterised by a substantial percentage of Syrah grapes that make it very full and rich while maintaining the elegance and freshness typical of Rocca di Frassinello wines.
Label:
Ornello
MAREMMA TOSCANA
CONTROLLED DESIGNATION OF ORIGIN
RED
PRODUCED AND BOTTLED BY ROCCA DI FRASSINELLO srl - GAVORRANO-GR-ITALY
PRODUCT OF ITALY
14% VOL.
Contains sulphites
Rocca di Frassinello
The winery Rocca di Frassinello, is located in the high Maremma, near Gavorrano, and was designed by the famous architect Renzo Piano. The project is super ambitious and sees the collaboration of two world-famous wineries in this project: Castellare di Castellina and Lafite, the famous French chateau. The Maremma, in addition to being excellent for the local and Tuscan Sangiovese, is suitable for international vines such as Merlot and Cabernet.
Basil Pesto with Truffle Savini Tartufi
A ready-to-use product, the combination of the Basil Pesto and truffle is unique and succeeds in enhancing the flavours of each individual element. Excellent to use on hot croutouns or pasta.
Label:
Basil Pesto with Truffle
Ingredients: Basil 48%, olive oil, Parmigiano Reggiano PDO (milk), Pecorino Romano PDO (milk, rennet, salt, lactic ferments), water, summer truffle (Tuber aestivum Vitt.) 5%, garlic, extra virgin olive oil, salt, pine nuts 1.5%, flavourings. May contain nuts and peanuts. Nutritional values per 100 g of product: Energy 1427 kJ (343 kcal), Fat 24.1 g (of which saturated fatty acids 3.4 g), Carbohydrates 21.9 g (of which sugars 0.3 g), Fibre 1.4 g, Protein 8.9 g, Salt 1.48 g.
Can be stored at room temperature, away from heat sources and direct sunlight. Once opened, store in the refrigerator between 0° and 4° and consume within a few days.
Savini tartufi s.r.l. Via A. Meucci 24 56036 Forcoli-palaia (PI)
Savini Tartufi
From 1920 until today, a Family that works in harmony in respect of nature and people. A story of courage and character that has made the Savini Tartufi brand an important reference point for quality in the world of truffles. The history and the competence acquired over the years, give Savini Tartufi the ability to realize an articulated range of products of the highest quality. Products that go together with fresh and fragrant truffles, the fruit of Tuscan land. In these places, Savini Tartufi has been dealing with truffles for 4 generations. Today Savini Tartufi is a modern company, an excellence of Made in Italy that looks to the future, strong of its ancient values.
Raspberries Jam Il Baggiolo
Sweet and fresh, ideal for breackfast
Il Baggiolo
Baggiolo produces juices, compotes and fruit-based sauces at an altitude of 1400 metres. Living above 1000m altitude means a change of perspective. Respect for nature, passion for the land, the quest for a healthy life and natural food are feelings that are stronger, more tenacious in the mountains. In Abetone, the woods and snow-capped peaks tell of great ski champions, but in the high-altitude heaths, the undisputed protagonist of the stories is the wild bilberry, which has always been harvested here in large quantities. Thus began the story of Baggiolo, at 1400 metres above sea level, with Leandro and Marilena who, in the 1980s, opened a small workshop to process the fruits of the undergrowth. Production of the first jams and juices began, following recipes handed down from generation to generation. Only the best raw materials have always been chosen, processed by skilful hands that know how to give the right spreadability to the jams, making them easy to spread on bread.
Ingredients:
Raspberries, Sugar, Gelling agent, average nutritional values per 100g of product):Energy value 195 Kcal – 829 Kj,Fat 0.33 g,Of which saturated fat 0.01 g,Carbohydrates 50.4 g,of which Sugars 50.4 g,Protein 0.55 g,Salt 0.05 g
Dried Tomatoes in Extra Virgin Olive Oil
Perfect for pairing with salads or served on croutons or as cold appetisers
Ingredients and Nutritional Values:
Dried tomatoes seasoned with extra virgin olive oil
Ingredients
Dried tomatoes 65%, extra virgin olive oil 33%, oregano, chilli pepper, garlic, salt.
Energy - 1205 kj-288 kcal, Fat - 2.8 g, of which saturated - 0.4 g, Carbohydrates - 53.4 g, of which sugars - 7.3 g, Protein - 13.3 g, Salt - 3.2 g
Store the product away from light and heat sources. Once opened, top up with extra virgin olive oil to completely cover the contents.
May contain pits or pit fragments.
Az. Agricola il Bottaccio di Luca Guglielmi, Viale dei Lecci 16 57025 Piombino (LI) packaged in via del pino 1 Piombino (LI) Tuscany Italy
net weight 280g
Drained weight 180g
Azienda Agricola Il Bottaccio:
L'Azienda Agricola Il Bottaccio nasce nel 1925 in uno dei paesaggi più belli e tipici della Toscana, una distesa di ulivi che rappresenta tutta la tradizione toscana nel suo splendore.
L'azienda è cresciuta negli anni, continuando a seguire le antiche tradizioni del territorio e portando la propria produzione, principalmente di olio extravergine di oliva, ad una qualità sublime. Oggi, grazie alla passione per la coltivazione, la raccolta e la produzione tramandata di generazione in generazione, Il Bottaccio guarda allo sviluppo della moderna olivicoltura biologica, all'insegna della continuità di un'attività rispettosa del territorio e della qualità dei prodotti Tradizioni toscane.
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.
5-chocolate cremino cake Torta Pistocchi
This cake is created by mixing 5 different types of dark chocolate with hazelnut paste and oil and a pinch of coffee. This cake can be stored and enjoyed at room temperature, its flavour is inimitable, with sweet notes and a long persistence, it is a representation of the dedication and passion that is put into it every day by every person in the company.
Label:
Ingredients: Cocoa mass (from Ecuador, Tanzania, Sao Thomè, Venezuela), Criollo cocoa mass 75% (from Mexico), vegetable fats (cocoa butter, sunflower oil, hazelnut oil), hazelnut paste, glucose, soluble coffee, soy lecithin emulsifier, natural vanilla extract. NUTRITIONAL VALUES (PER 100 G): ENERGY 622 Kcal (2602 kJ) PROTEIN 2.35 g, CARBOHYDRATES 41.06 g of which SUGARS 13.18 g, FATS 53.07 g of which SATURATED FATTY ACIDS 12.07 g, SALT 16 mg
Produced with ingredients that do not naturally contain gluten, in a factory that also processes hazelnuts, milk and eggs.
Produced and packaged by 3 C di Pistocchi C. & C. SAS Via del ponte di Mezzo, 20 50127 Florence, Italy
Store in a cool place at max. 20°C.
Torta Pistocchi History:
Torta Pistocchi is an artisanal chocolate company based in Florence that produces chocolate delicacies of the highest quality, including the famous Torta Pistocchi. Founded in 1986 by Fabio Pistocchi, the company has established itself over time as a reference point for lovers of quality handmade chocolate. Passion and attention to product quality are the values that have guided the company since its origins. The Pistocchi cake, the company's most famous speciality, is a delicacy made of dark chocolate and almonds that conquers every palate with its creamy texture and intense, enveloping flavour. The cake was created by Fabio Pistocchi in the 1980s, with the aim of creating a cake that would bring out the authentic flavour of chocolate, without the addition of other ingredients.
White Truffle from San Miniato
Tuscany is also famous for the high quality of the truffles that can be found in the local woods and hills.
The most famous one is definitely the White Truffle from the San Miniato area.
Label:
Ingredients: cultivated mushrooms (Agaricus Bisporus), extra virgin olive oil, sunflower oil, black olives, summer truffle (tuber aestivum vitt.) 1%, flavourings, salt. ALLERGENS: does not contain allergens. No colourings or preservatives. Amount per 100 g: calories 1465 kj-356 kcal, fat 36 g of which saturated 4.7 g, carbohydrates 2.9 g of which sugars 0.2 g, protein 3.2 g, salt 1.5
Refrigerate after opening
Warehouse and distribution: Tartufi Nacci Via Zara, 110 - 56027 Loc. Corazzano - San Miniato (PI)
Net weight 80 g
Tartufi Nacci
From generation to generation, the Tartufi Nacci Company collects all the varieties of truffles that grow in the heart of Tuscany and that are still gathered today with the help of specially trained dogs with patience, love and the knowledge of secrets handed down only by fathers to sons. The experience gained over the years, the passion, the seriousness allow the company to offer the best fresh and preserved truffles, so as to savor its refined taste and satisfy the most demanding palates in all seasons.
Cream of Lardo di Colonnata IGP Larderia mafalda, Taste notes :
As white as the marble that cradles its seasoning, fragrant with spices, delicate and sweet to the palate. In the past, it was prepared by beating the lard in the white marble mortar of the Canaloni di Colonnata, and used as a basic condiment.
Label:
Lard Cream
Ingredients: Colonnata IGP lard, natural sea salt, black pepper, garlic, rosemary, spices and aromatic herbs: Nutritional values per 100 grams of product: Energy value 3.383 kgj-822kcal fat 89.70 g of which saturated fatty acids 33.50g carbohydrates 0.97 g of which sugars 0.02 protein 2.81 g salt 1.92 g
Gluten-free, lactose-free, preservative-free
Once opened, store in the refrigerator
Net weight 100 g
Distributed by: Mafalda srl Vis Fossa Cava, 2 Colonnata Carrara MS
Produced and packaged by: Laboratorio ITZ636H CE
The history of Larderia Mafalda:
“Larderia Mafalda” is the oldest larder in Colonnata, already existing in 1930, when “lard” was just a poor man’s dish. The quality of Lardo di Colonnata IGP Mafalda derives from the excellent raw materials and the coexistence of artisan care with the safety standards of the most modern companies. The pork lard matured in this village has organoleptic characteristics that are different from all others. In addition, skillful flavoring allows the lard to soften and take on particularly intense and pleasant aromas and scents.
Vernaccia di San Gimignano DOCG Riserva Guicciardini Strozzi, Tasting notes:
Deep straw yellow, tending to golden. the nose has floral notes of broom and jasmine and a delicate hint of mature wood. full-bodied and warm on the palate, with excellent persistence of taste.
Produced only in the best vintages, the Vernaccia Riserva is vinified using the cryomaceration technique. After fermentation, the wine is aged for a few months in French oak French oak barriques for a few months and then matures in the bottle for over a year in the historic cellars. bottle for over a year in the historic cellars of Cusona.
Label:
GUICCIARDINI STROZZI
VERNACCIA DI SAN GIMIGNANO
CONTROLLED AND GUARANTEED DESIGNATION OF ORIGIN
RESERVE
GUICCIARDINI STROZZI - SAN GIMIGNANO-ITALY BOTTLED BY THE WINE GROWERS
13.5% vol. 750 ml and
PRODUCED IN ITALY PRODUCT OF ITALY
Contains sulphites
Guicciardini Strozzi
The Guicciardini Strozzi family boasts over a thousand years of history. Wine producers since time immemorial (since 994), have several estates scattered throughout Tuscany with deep roots in the territory and prominent personalities among their ancestors. One of the most illustrious is Lisa Gherardini del Giocondo, better known as La Gioconda or more simply Mona Lisa, immortalized in the most famous painting by Leonardo da Vinci; the current members of the family represent the fifteenth generation of descent.
Viogner DOC Maremma Toscana Cacciagrande, Tasting notes:
It has a straw-yellow colour, the bouquet immediately reveals ample notes of tropical fruit such as pineapple and banana, but also hints of peach and apricot, the flavour is fine and elegant, rightly savoury and structured, and fruity notes also stand out here.
Cacciagrande
The Cacciagrande winery is located among the wild, evocative Mediterranean scrub hills between the village of Tirli and the Etruscan site of Vetulonia, just 10 km from the town of Castiglione della Pescaia. From the heart of the Tuscan Maremma, this winery produces various types of wine of excellent quality. Their love, dedication and attention to detail ensure that their splendid wines are recognised for their quality.
Label:
VIOGNIER
MAREMMA TOSCANA D.O.C.
Produced and bottled by Az. CACCIAGRANDE di Bruno Tuccio
Castiglione d. Pescala Loe, Ampio, Tuscany - Italy Produced in Italy
1-330kJ/79 Keal Nutritional information
750ml
12.5%
Contains sulphites
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Steak à la florentine :
Il s'agit de la partie la plus noble du bœuf, une spécialité de la cuisine toscane. Il a tendance à donner des notes de fer dans la partie maigre et des notes florales tendant vers le sucré dans les parties grasses, tout cela grâce à l'alimentation et au bien-être des animaux.
Sergio Falaschi
Sergio Falaschi fait partie de l'histoire du petit village de San Miniato. Boucherie depuis 1925, la famille Falaschi a contribué à la tradition de la boucherie porcine en Toscane et est encore aujourd'hui ambassadrice et gardienne des anciennes traditions toscanes. Elle est réputée pour la transformation du gibier et la production d'excellentes charcuteries, dont la Finocchiona IGP. Mais sa fierté et sa joie, c'est le Mallegato di Pisa, un produit si exceptionnel et unique qu'il fait partie des présidiums Slow Food de la région.
Biscuits with pistachios and almonds:
These biscuits are made with four simple ingredients: flour, sugar, pistachios, almonds, and free-range eggs.
They contain no preservatives, no animal or vegetable fats.
Antonio Mattei
Antonio Mattei was a 19th-century Florentine confectioner, famous for creating one of Italy's most renowned biscuits: the Prato biscuit, or cantuccio. In 1858, Antonio inherited the family pastry shop and began experimenting with new recipes, including that of cantucci. These biscuits, made from flour, eggs, sugar, almonds and pine nuts, were baked twice to make them crispy and long-lasting, ideal for storage during long sea voyages. Antonio Mattei's biscuit factory soon became famous regionally and nationally, so much so that in 1895 it was chosen to represent Tuscany at the International Exhibition in Bordeaux. Since then, the Prato biscuit has become a symbol of Tuscan cuisine and one of the best-loved sweets in Italy and abroad.
Ingredients:
wheat flour, sugar, free-range eggs, pistachios and almonds 10%.
May contain milk, soy, pine nuts, hazelnuts, walnuts, cashews, macadamia nuts, pecans, Brazil nuts, peanuts, mustard
Nutritional information:
energy 1890kj- 450kcal, fat 15g of which saturated 0.2g, carbohydrates 66g of which sugars 34g, fibre 3.6g, protein 11g, salt <0.01g
. Produced in Italy. Store in a cool, dry place.
Baked product.
Produced and packaged by Antonio Mattei biscottificio srl via ricasoli 20 59100 Prato Italy..
Notes de dégustation :Il présente une amertume équilibrée, avec des notes de chardon et de poivre noir qui se terminent par une légère touche épicée. Parfait pour accompagner les bruschettas, les salades, les poissons bouillis et les entrées à base de poisson.
Ingrédients de l'huile d'olive extra vierge Monocultivarn Olio Abbraccio DOP Olivastra Seggianese :Valeurs nutritionnelles moyennes pour 100 grammes de produit : valeur énergétique 900 kcal glucides <0,1 g dont sucres <0,1 g lipides 100 g dont acides gras saturés 15,4 g acides gras insaturés 84,6 g cholestérol 0 g
Olio AbbraccioL'huile Abbraccio est née à Seggiano, sur les pentes du Monte Amiata, un petit village médiéval d'environ 1 000 habitants, mais entouré d'oliviers centenaires. Seggiano donne également son nom au cultivar, l'Olivastra Seggianese, une plante qui résiste aux basses températures des hivers du Monte Amiata. Grâce à ses propriétés antioxydantes, l'huile Abbraccio peut être utilisée quotidiennement pour la cuisson et surtout pour l'assaisonnement à cru afin de profiter de toutes ses propriétés nutritionnelles.
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.
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.
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
Le Sughere Di Frassinello DOC Rocca di Frasinello, Tasting notes:
The nose aromas of blackcurrant and cherry, tobacco violet and licorice root. Elegant and fine mouthfeel, soft tannins, good persistence.
Rocca di Frassinello's second label. A wine of great personality, in which Sangiovese and international grape varieties, Cabernet and Merlot, blend to create a great Italian-French wine. At its fifth vintage, it was already in Wine Spectator's TOP 100.
Label:
Le Sughere di Frassinello
MAREMMA TOSCANA
DENOMINAZIONE DI ORIGINE CONTROLLATA
BOTTLED BY THE PRODUCER ROCCA DI FRASSINELLO SRL GAVORRANO-GR-ITALY
PRODUCT OF ITALY
15% VOL
contains sulphites
75 CL.
Rocca di Frassinello
The winery Rocca di Frassinello, is located in the high Maremma, near Gavorrano, and was designed by the famous architect Renzo Piano. The project is super ambitious and sees the collaboration of two world-famous wineries in this project: Castellare di Castellina and Lafite, the famous French chateau. The Maremma, in addition to being excellent for the local and Tuscan Sangiovese, is suitable for international vines such as Merlot and Cabernet.
Vermentino Toscana IGT Le Lupinaie, Tasting notes:
Fruity and floral notes enriched with a mineral nuance. Fresh, with an excellent structure and fruity scents
After harvesting, a low temperature pressing with an inert atmosphere takes place, the fermentation of the flower must go at a controlled temperature. The maturation takes place in steel tanks for less than three months.
Label:
Vermentino Toscana Typical geographical indication
Produced in Italy
Bottled by i.c.q. gr 3127
0.75l
13% vol
Contains sulphites
Le Lupinaie
Making wine has always been the dream of Aldo Galimberti owner of Le Lupinaie, who crowned his dream by buying a farmhouse in Tuscany and producing wine in the 25 hectares that surround it. Lupinaie’s vineyards are part of the DOCG Morellino di Scansano and the wines produced like the Vermentino are perfectly embody the peculiarities of the territory and of Sangiovese.
How to use the Tarese del Valdarno "Slow Food Presidium":
Perfect both raw and cooked, excellent in aperitifs and recipes.
Macelleria Fabbrini
In 1948, Mario Fabbrini founded the 'Macelleria Fabbrini' in San Giovanni Valdarno, a small town in the province of Arezzo. In addition to his wife Rina, over time his sons, Carlo and Andrea, joined the business and now run the family butcher's shop, considered one of the oldest in the Valdarno Aretino. Even today, you can still smell the fragrances and aromas of the past as the butchering and processing of meat is done just as it was in the past.
Label:
Butcher's shop - Pork butcher's shop
7 abbrini Carlo
San Giovanni Valdarno (Ar) Rome, 7/b -
Tel.
Email: macelleriafabbrini@gmail.com
TARESE DEL VALDARNO
INGREDIENTS: Pork, salt, spices, natural flavourings.
Preservative E 252
PRODUCED BY STORE IN A COOL, DRY PLACE AWAY FROM HEAT SOURCES
Slow Food Presidium
Cream with Truffle and Lardo di Colonnata IGP Larderia mafalda, Taste notes :
The cream is obtained by processing our lard with black summer truffle (Tuber aestivum) harvested along the hills from San Miniato to Volterra in the heart of Tuscany. When tasting it, you will be amazed to discover a pleasant perception of absolutely excellent flavour. Upon olfactory analysis, one immediately perceives the delicate flavour of the black summer truffle and fully memorises its aroma.
Label:
Ingredients: Colonnata IGP lard, natural sea salt, black pepper, garlic, rosemary, spices and aromatic herbs, black truffle 2%. ALLERGENS: Gluten-free, lactose-free, no preservatives. Energy value per 100 g of product: 3368 kJ-819 kcal, fat 89.30 g, of which saturated 37.70 g, carbohydrates < 0.01 g, of which sugars < 0.01 g, protein 3.53 g, salt 2.18 g
truffles harvested in the Tuscan hills
Colonnata lard and truffle cream
Once opened, store in the refrigerator
Net weight 100 g
MAFALDA SRL
Via Fossacava, 2 Colonnata
Carrara 54033 MS
The history of Larderia Mafalda:
“Larderia Mafalda” is the oldest larder in Colonnata, already existing in 1930, when “lard” was just a poor man’s dish. The quality of Lardo di Colonnata IGP Mafalda derives from the excellent raw materials and the coexistence of artisan care with the safety standards of the most modern companies. The pork lard matured in this village has organoleptic characteristics that are different from all others. In addition, skillful flavoring allows the lard to soften and take on particularly intense and pleasant aromas and scents.
Notes de dégustation :Porcs Prosciutto Di Cinta Senese biologiques élevés selon un procédé naturel dans les bois du Monte Amiata. Ce prosciutto est réputé pour son lard rose. Contrairement à d'autres types de lard, la graisse qui le compose a la texture fondante du beurre, une couleur rose et une saveur délicate et caractéristique.
Ingrédients :
Porc Cinta Senese, sel, poivre. INGRÉDIENTS BIOLOGIQUES : sans conservateurs chimiques, sans gluten, sans lactose.
L'histoire de Il Ghiacciale :La ferme Il Ghiacciale est située sur les pentes du mont Amiata, dans les collines de la haute Maremme toscane, où ses porcs Cinta Senese sont élevés selon des rythmes anciens et naturels. Avec plus de 35 hectares de chênes et de pâturages, leurs porcs grandissent pendant au moins trois ans en broutant librement des glands, des baies et des tubercules selon une tradition ancestrale qui s'accorde parfaitement avec les préceptes du traitement biologique et éthique des animaux, afin d'offrir une viande au goût unique qui est transformée par des mains expertes qui suivent d'anciennes recettes paysannes sans l'aide de colorants ou de conservateurs.
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.
Vin Santo del Chianti Classico DOCCastellare di Castellina, Tasting notes:
Vibrant amber colour. The nose is bursting with dried fruit, honey, caramel and candied fruit. On the palate it is broad and enveloping, leaving a sensation of chestnut flour and a long, pleasant finish.
Neither too dry nor too sweet. Produced in strict accordance with tradition, but with Malvasia Bianca and a small amount of Trebbiano grapes dried out in an aired area and not on “cannicci” (special wicker surfaces). And then in half-barriques with 20 to 30 year old deposits (“madri”). There’s never enough.
Label:
CASTELLARE DI CASTELLINA
VINSANTO DEL CHIANTI CLASSICO
Controlled designation of origin
Produced and bottled by Castellare di Castellina (Nettuno srl) Castellina in Chianti (SI) - ITALY
PRODUCED IN ITALY
375 ml
16% vol
Contains sulphites
Castellare di Castellina
The producer, the very famous and renowned company Castellare di Castellina is in fact one of the most historic, working to defend these centuries-old traditions. Castellare di Castellina was born from the union of four farms. Those were the 70’s when the so-called Renaissance of the Italian wine had begun. A Renaissance to which Castellare was able to give its own contribution, keeping together tradition and innovation.
Gianduja Cream Azienda Agricola Terra di Mezzo:
The perfect combination of 100% Italian hazelnuts and carefully selected cocoa, for a cream with a unique character and unmistakable taste
Label:
Ingredients: Casentino hazelnuts 30%, sugar, vegetable fats (shea and sunflower), powdered whey, low-fat cocoa powder, emulsifier: soy lecithin, flavourings, vanilla extract. Nutritional values per 100 g of product: Energy value: (Kcal) 573.8 KJ: 2387.4, Fat: (g) 37.92, of which saturated: 12.32, Carbohydrates: (g) 47.20, of which sugars: 44.78, Protein: (g) 6.52, Fibre: (g) 4.52, Salt: (g) 0.00
Store in a cool, dry place
Produced for Terra di Mezzo srl. , Bibbiena (AR) loc. Palazzetto 4 in the Capranica (VT) factory loc. Vico Matrino via dell'industria 7, Azienda agricola di Aruba spa
Azienda Agricola Terra di Mezzo:
Azienda Agricola Terra di Mezzo was born in the heart of the Casentino, immersed in the Casentino forests. Thanks to its proximity to the source of the Arno river and the climatic protection offered by the Tuscan Apennines, the company is able to obtain products of excellent quality. The company boasts more than 35,000 hazelnuts that have been enhanced and cared for since the beginning of the activity, thus succeeding in giving new splendour to both the land and an ancient cultivation