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736 produits
736 produits
Durum Wheat Egg Tagliatelle Pastificio Caponi, how to season it:
excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn't shake
Label:
Ingredients: durum wheat semolina, eggs (23%). May contain soy, mustard. Nutritional information per 100 g: Energy kJ 1629 kcal 385 Fat g 4.6 of which fatty acids g 1.3 Carbohydrates g 70, of which sugars g 2.3 Protein g 15.0 Salt* g 0.13
Egg pasta
Country of cultivation of wheat: Italy. Country of milling of wheat: Italy
Store in a cool, dry place.
Recommended cooking time: 19 minutes.
Pastificio Caponi SRL Via della virgola 14,16,18. 56025 Pontedera (Pisa) Italy
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.
Zolfino Bean "Presidium Slow Food" Le Fontacce, How to use?
Before cooking, soaking is not necessary, it is recommended to boil the product and then season it with a drizzle of Evo olive oil
Label:
Organic Zolfino Beans
Average nutritional values per 100g of product:
energy 1364kj-325 kcal, fat 1.9g of which saturated 0.3g, carbohydrates 45g of which sugars 2g, fibre 17g, protein 23g, salt 0.01g
Net weight 350g
Store in a cool, dry place
Slow Food Presidium
Presidia are Slow Food projects that protect small-scale quality productions that are carried out according to traditional practices.
Produced and packaged by: Az. Agricola Le Fontacce Di Simone Botti via sette ponti ponente, 34 Loro Ciuffenna (Ar)
Le Fontacce
The farm " Le fontacce" was born in 2008, on a farm existing since the beginning of 1800, is certified organic on all its products. Le Fontacce is a producer of the famous Fagiolo Zolfino Slow Food which is so called for its pale yellow color like sulfur, has a round shape and its pasta is creamy and exceptionally tasty. Traditionally it is sown on the hundredth day of the year, also called by farmers “day of the hundred”. It is very connected to climatic conditions and often produces a very small harvest, so much that its cultivation was almost abandoned, in preference to beans having a more reliable yield.
Lemon Biscuits Fratelli Lunardi, Tasting notes:
Inimitable, unfailing, irresistible, a special recipe that combines lemon with tender cantaloupe dough with lots of chunks inside, so each bite is unique and special.
Label:
Lemon biscuits
Ingredients: Type 0 wheat flour, sugar, candied lemon 17% (lemon peel, glucose syrup and sugar), eggs, butter (milk), Italian honey, raising agent (corn starch, cream of tartar, sodium bicarbonate, ammonium bicarbonate), sea salt, ammonium bicarbonate, lemon essential oil
May contain nuts, peanuts, soy, sesame
No preservatives or colourings.
Store in a cool, dry place.
NUTRITIONAL INFORMATION: energy 374kcal-1565kj, fat 7.2g of which sugars 4.2g, carbohydrates 74.5g of which sugars 38.3g, protein 5.4g, salt 0.15g
Flour origin: Tuscany, Italy; Lemon origin: Italy.
Produced and packaged by Fratelli Lunardi Srl, Via Lucciano 37, 51039 Quarrata (PT), in the factory located in Via Don Minzoni 129, Seano 59011 Carmignano (PO).
Fratelli Lunardi
Fratelli Lunardi has been creating masterpieces of taste by hand since 1966. The touch is artisanal. Their biscuits are inspired by one of the oldest preparations of Tuscan cuisine: cantucci. For years they have been enjoying themselves and experimenting in their workshop in Quarrata, in the province of Pistoia. There are now five flavors, made up of imagination and years of experience. Each one has a main ingredient as a protagonist, for a balanced recipe full of flavour, where every bite manages to encompass all the facets of taste that only a naturally processed ingredient can tell.
Cola , Tasting notes:
A fresh drink that will give your day a positive twist, an intense flavour that will win you over from the first sip.
Label:
Cola carbonated drink
Ingredients: Water, sugar, carbon dioxide, flavourings, colouring E150d, acidifier, orthophosphoric acid, stabiliser E211. Nutritional values per 100 g of product: energy 50 kcal-209 kJ, carbohydrates 12 g, of which sugars 12 g, protein 0 g, fat 0 g, sodium 4.5 mg, iron 1% RDA
Avoid exposure to direct light and heat, store in a cool, dry place.
Produced by Papini srl, Strada Comunale di Carrecchio, 3, San Quirico d'Orcia (SI).
Spume Del Papini:
Papini produces soft drinks in the surgive waters of Monte Amiata that gush out at over 1200 m above sea level in the Val d’Orcia Natural Park, an area that is recognised by UNESCO as a World Heritage Site.
The quality of this company’s products is also defined by the care they take in selecting each raw material, from production to bottling, which is done exclusively in glass to maintain maximum quality.
olive oil Cantina di Pitigliano:
A deep green oil with colour variation over time, giving it a golden yellow colour, a fruity taste and a spicy, bitter aftertaste
Two-stage crushing (preserves the oil's aromatic parts, body and aroma), Cold extraction (i.e. at a controlled temperature that cannot exceed 26°C, so as not to compromise the organoleptic qualities of the product)
Label:
100% Italian extra virgin olive oil
Superior category oil obtained directly from olives and solely by mechanical means.
Oil extracted in Italy from olives grown in Italy
Bottled by Cantina di Pitigliano s.a.c. Pitigliano (GR)
Nutritional information per 100ml:
energy 3404kj- 828kcal, fat 92g (of which saturated fatty acids 13g, monounsaturated fatty acids 66g, polyunsaturated fatty acids 13g), carbohydrates 0g, of which sugars 0g, protein 0g, salt 0g
Store away from light and heat sources.
Cantina di Pitigliano
Making wine with great character, so that it is not just a simple glass but a wine and food journey in one of the most beautiful places in the world, the Tuscan Maremma. This is the aim of the Pitigliano winery, which, thanks to its attention and care for the environment, succeeds in getting the most out of it and creating wines of excellent quality
Organic Carnaroli Rice from Maremma
Organic Integral Carnaroli Rice. With a large grain and a strong flavour, this rice is perfect for salads and soups, or as a first course simply seasoned with a drizzle of good oil. Tasting it you feel the soul of Maremma – uncontaminated and natural.
Label:
Ingredients: Organic whole grain Carnaroli rice
Origin of rice: Italy
Organic whole grain 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
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.
Fresh Pici Pastai in Maremma, how to season it:
Fresh artisanal pasta made only with carefully selected ingredients, very versatile for all Tuscan and other recipes.
Ingredients:
pasta made only with carefully selected ingredients
Hystory of Pastai in Maremma:
Pastai in Maremma was founded by Roberto Delli, a well-known Maremmano DOC master pasta maker. The company enhances the Maremma region by promoting the local culinary culture. Genuineness and authenticity have always been the basis of the products made by the company, which uses only highly selected ingredients for their Tortelli maremmani, gnocchi, pici and all other formats of fresh Tuscan pasta
Pecorino aux pistaches Caseificio Il Fiorino, Notes de dégustation :Frais avec des notes végétales et grillées Goût : Intense, persistant et légèrement sucré
Caseificio Il FiorinoLa fromagerie Caseificio Fiorino est située dans un lieu au charme et à la valeur historique extraordinaires, le village médiéval de Roccalbegna, sur les pentes du mont Amiata. Le lait utilisé pour produire nos fromages provient exclusivement de fermes locales sélectionnées dans les communes voisines : Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico et Grosseto. Après une analyse interne, une sélection est effectuée en fonction des caractéristiques du lait et du type de fromage à fabriquer. L'objectif est d'obtenir la meilleure qualité possible, quel que soit le rendement. Chaque étape de la transformation est effectuée à la main par des fromagers expérimentés. En effet, leurs fromages Pecorino Toscano sont récompensés chaque année dans les plus importants concours mondiaux.
Ingrédients :lait de brebis pasteurisé, PISTACHES vertes AOP Bronte (min. 4 %), sel de Volterra, présure, enzymes lactiques, valeurs nutritionnelles moyennes pour 100 grammes de produit : ÉNERGIE 1393 kJ /336 kcal, MATIÈRES GRASSES 28 g, dont acides gras saturés 18 g, GLUCIDES < 0,5 g, dont sucres < 0,5 g, PROTÉINES 21 g, SEL 1,3 g, CALCIUM (en Ca) 710 mg, FER (en Fe) 4 mg, VITAMINE A 0,42 mg, PHOSPHORE (sous forme de P) 650 mg, HUMIDITÉ 46 %, CHOLESTÉROL 85 mg, MATIÈRES GRASSES SUR SEC 51,85 g.
Caciocavallo di Bufala Durée de conservation :Le produit n'a pas de date de péremption réelle, mais avec le temps, il a tendance à durcir et à devenir plus savoureux ; il est recommandé de le consommer dans les 60 jours.
Ce produit est fabriqué sur commande et sera produit/emballé exclusivement pour votre commande.
Les commandes contenant ce produit ne seront expédiées que le lundi ou le mardi (afin de garantir une livraison à température contrôlée et une livraison avant le 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 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.
Ingrédients :fromage au lait de bufflonne d'origine italienne valeurs nutritionnelles moyennes pour 100 grammes de produit, valeur énergétique 1825kj-440kcal lipides 37,30g dont acides gras saturés 26,70g glucides 0,88g dont sucres 0,88g protéines 25,37g sel 3,29g
Comment utiliser le Salame Cacciatore à la truffeSalame Cacciatore à la truffe de San Miniato, parfait pour agrémenter votre apéritif toscan !
Ingrédients :
porc, sel, poivre, dextrose, truffe de saison 2 %, arôme naturel Valeurs nutritionnelles moyennes pour 100 grammes de produit Valeur énergétique 1387 kJ-335 Lipides 29,8 g dont acides gras saturés 9,6
Glucides 1,6 g dont sucres <0,5 g Protéines 15 g Sel 2,3 g
Sergio FalaschiSergio Falaschi fait partie intégrante 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.
Truffle Pici Pasta Bertoli, how to season it:
Excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn't shake.
Label:
Ingredients: durum wheat semolina, water, champignon mushrooms (agaricus bisporus), summer truffle (tuber aestivum vitt) 1%, flavourings. May contain traces of eggs, shellfish and mustard. Average nutritional values per 100 grams of product: energy value 1446kj-346kcal fat 1.5 g of which saturated fatty acids 0.3 carbohydrates 72 g of which sugars 3.5 g protein 11 g salt 0 g
Produced and packaged for Azienda Agricola Bertoli di Bertoli Giuseppe Via di Franata, 18 Pastina di S. Luce (PI), in the factory in Via Pescara 4 06089 Torgiano, Italy.
Country of origin of the wheat: Italy.
Durum wheat semolina pasta
Store in a cool, dry place.
Recommended cooking time: 19 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.
Hand-Cut Prosciutto Renieri additional information:
Hand-Cut Prosciutto Renieri cured ham is a gastronomic jewel, made 100% in accordance with an ancient and traditional processing system, using only top-quality ingredients, salt and spices from the territory. Curing takes place slowly and naturally: this gives the ham an unmistakable flavour and aroma reminiscent of the undergrowth, characterised by low salinity.
Ingredients:
Only natural ingredients: 'Cinta Senese Dop pork leg, salt, spices. GLUTEN-, LACTOSE- AND SUGAR-FREE
The history of Renieri:
The Renieri family has always tried to tell the story of Tuscan traditions and the culture of good eating in the products they make. It is in this land that one of the oldest Tuscan pig breeds, the Cinta Senese, was born. So they have chosen to safeguard and enhance this breed by dedicating attention to the territory, breeding and production. They have been producing 'Cinta Senese PDO' Prosciutto and typical Tuscan Salumi since 1964, following a family tradition.
They do this by remaining 'artisans', with passion, according to the teachings handed down from father to son, choosing the best raw materials, personally taking care of all production phases, to achieve the quality that distinguishes our products.
Ricotta di Pecora Tasting Notes:
Spicy but well-balanced flavour, Tender paste
Label:
Ingredients: Pasteurised sheep's milk, lactic ferments, rennet, chilli pepper approx. 2%, salt
Average nutritional values per 100 g of product:
energy 1516 kJ-366 kcal, fat 29.9 g of which saturated 22.65 g, carbohydrates 4.5 g of which sugars 0.25 g, protein 19.6 g, salt 1.96 g
milk origin Italy
store in a cool place
Quadalti Farm
Headquarters and transport: Loc. Arcille n.38A int. 1/2/3 Campagnatico (GR)
Caseificio Quadalti
The Quadalti farm was founded in 1929 in the heart of the Tuscan Maremma and is family-run. The company has developed over the years with the purchase of plots of land, cultivating around 200 hectares to date. Crops are based on the cultivation of cereals, fodder and pastureland to feed the sheep. Today, the farm raises a total of 2000 free-stall Sardinian dairy sheep. The sheep are fed an accurate and balanced diet using their own fodder and cereals, thus guaranteeing the production of high quality milk. In 2000, the farm evolved with the addition of a dairy, transforming milk into dairy products and various types of cheeses made from Maremma sheep.
Mille Righe Bio Pasta Fabbri:
100% Tuscan organic semolina pasta. Rough surface, due to bronze drawing. Cooking time: 10 minutes.
Label:
Ingredients: organic durum wheat semolina, water. Contains gluten. May contain traces of eggs, soy and mustard. 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
Organic durum wheat semolina pasta
Country of cultivation of wheat: Italy. Country of milling: Marche (Italy).
Store in a cool, dry place
Recommended cooking time: 12-13 minutes.
Produced and packaged by: Pastificio Artigiano Fabbri S.A.S. Piazza E. Landi, 18 50022 Strada in Chianti (Florence)
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.
Grappa Tasting Box
Includes a vertical tasting of Grappa di Brunello: the young grappa, the 18-month reserve, the 5-year reserve, the 10-year reserve; crowning a tasting for the most discerning palates, the grappa di Vinsanto riserva, the Bacco per venere brandy and the acquavite da Sigaro Toscano. All distillates are multiple international award-winning, with certified ageing.
Label:
NANNONİ
Grappa
Distilled and bottled by Nannoni Grappe srl Loc. Aratrice, 135 - Paganico (Gr) Tuscany - Italy
500 ml
Alc. 42% Vol.
Nannoni Grappe
When the Nannoni Grappe distillery was founded, the culture of distillation did not exist in Tuscany, the 'marc' was mostly thrown away and the grappa produced in the region was destined for wholesale sale to northern Italy. Thanks to the work of Priscilla Occhipinti, the only woman master distiller in the world, Nannoni Grappe has established itself over the years as the best producer of distilled spirits in the world, in fact, Nannoni Grappe has won numerous awards, 144 gold medals in 9 years, we can say that it is the most awarded producer.
Panbriacone Toscano Pasticceria Bonci, Tasting notes:
The new flavour of the oldest festivities is Panbriacone. A unique and sought-after combination: soft in texture, sweet in flavour and 'strong' in taste thanks to its liqueur soul.
Pasticceria Bonci
In 1953 Giuseppe and Gino, sons of the soil, decided to become 'shop boys' and opened the first nucleus of the Bonci confectionery company, first a bakery, then a pastry shop, which in almost seventy years has carried forward confectionery traditions and production innovation. Remaining faithful to the confectionery tradition, today the company has developed new products and new techniques, also dedicating itself to chocolate, collaborating with master Michele Mezzasoma.
Label:
Soft wheat flour Naturally leavened baked confectionery with selected raisins, soaked in alcoholic syrup made from fortified wines.
Ingredients: soft wheat flour, alcoholic syrup (14% volume) 30% soaking liquid (water, sugar, ethyl alcohol, fortified wine concentrate, citrus infusion and distillate, brandy, natural flavourings), selected raisins 16%, sugar, butter (milk), pasteurised egg yolk from free-range hens, natural yeast (soft wheat flour, water), salt, bourbon vanilla powder.
May contain traces of almonds, walnuts, hazelnuts, pistachios, sesame, peanuts, milk powder, milk proteins, soy lecithin
Produced without colourings or preservatives.
Average nutritional values per 100g of product
Energy 1353kj-321kcal, fat 10.6g, of which saturated 6.6g, carbohydrates 49g, of which sugars 24.2g, fibre 3.2g, protein 7.5g, salt 0.12g
Produced and packaged by Fratelli Bonci Srl, registered office and factory: Via A. Vespucci 101, 52025 Montevarchi (AR), Italy.
Soprassata Cinta Senese Renieri
Soprassata is one of the classic cured meats of the Tuscan tradition: it is prepared using only the fresh meat of head, tongues, throats and pork rinds, hand-beaten and seasoned with fresh garlic and local spices
The colourinThe product is finely ground to taste at its best.g, which can sometimes be pale pink, is to be considered natural, an indication of absolute genuineness.
Ingredients:
Pork, salt, spices.
Antioxidant: Ascorbic acid (E300); Preservative: Potassium nitrate (E252).
GLUTEN-, LACTOSE- AND SUGAR-FREE.
The history of Renieri:
The Renieri family has always tried to tell the story of Tuscan traditions and the culture of good eating in the products they make. It is in this land that one of the oldest Tuscan pig breeds, the Cinta Senese, was born. So they have chosen to safeguard and enhance this breed by dedicating attention to the territory, breeding and production. They have been producing 'Cinta Senese PDO' Prosciutto and typical Tuscan Salumi since 1964, following a family tradition.
They do this by remaining 'artisans', with passion, according to the teachings handed down from father to son, choosing the best raw materials, personally taking care of all production phases, to achieve the quality that distinguishes our products.
Biscuits with hazelnuts:
These biscuits are made with four simple ingredients: flour, sugar, hazelnuts, 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.
Label:
Soft wheat flour, sugar, hazelnuts 20%, eggs from free-range hens.
Nutritional information: energy 2046kj- 488kcal, fat 21g of which saturated 2.6g, carbohydrates 62g of which sugars 26g, fibre 1.5g protein 11g, salt 0.06g
May contain milk, soy, pistachios, hazelnuts, cashews, pecans, Brazil nuts, macadamia nuts, peanuts, mustard.
Made in Italy
Store in a cool, dry place
Baked pastry product
Produced and packaged by Antonio Mattei biscottificio srl via ricasoli 20 59100 Prato Italy
Panforte Panpepato la Fabbrica Del Panforte
one of the oldest traditional Sienese sweets. The well-known strong flavour of black panforte is due to the mixture of intensely flavoured spices such as nutmeg, cloves and clove pepper
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 confectionery product
Ingredients:
Candied orange peel and candied melon (fruit, glucose-fructose syrup, sucrose, Acidifier: citric acid), almonds, sugar, “0” wheat flour, invert sugar syrup, honey, natural caramel colouring, spice mix, wafers (potato starch). May contain traces of soy, hazelnuts, nuts and milk.
Average nutritional values per 100 grams of product:
Energy Kcal 420 Kjoule 1764 Fat g 17.3 of which saturated fatty acids 1.7 Carbohydrates g 57.3 of which sugars g 41 Protein g 7.2 Salt g 0.7
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)
Caseificio Il FiorinoLa fromagerie Caseificio Fiorino est située dans un lieu au charme et à la valeur historique extraordinaires, le village médiéval de Roccalbegna, sur les pentes du mont Amiata. Le lait utilisé pour produire nos fromages provient exclusivement de fermes locales sélectionnées dans les communes voisines : Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico et Grosseto. Après une analyse interne, une sélection est effectuée en fonction des caractéristiques du lait et du type de fromage à fabriquer. L'objectif est d'obtenir la meilleure qualité possible, quel que soit le rendement. Chaque étape de la transformation est réalisée à la main par des fromagers expérimentés. En effet, leurs fromages Pecorino Toscano sont récompensés chaque année dans les plus importants concours mondiaux.
Cacio di Afrodite :Son palmarès comprend déjà deux étoiles aux Great Taste Awards 2021, une médaille de bronze aux International Cheese and Dairy Awards 2021 et deux médailles, une d'or et une de bronze, aux World Cheese Awards 2021 à Oviedo.
L'année 2022 a confirmé l'excellence de ce pecorino avec une médaille d'argent aux World Cheese Awards 2022, à Newport, et une médaille de bronze aux International Cheese and Dairy Awards, au Royaume-Uni. Une récompense majeure a également été remportée au Great Taste 2022, au Royaume-Uni, le championnat international qui englobe tous les produits alimentaires et les boissons, avec l'obtention de 2 étoiles.
Tuscan Extra Virgin Olive Oil Terra Nera, Tasting notes:
Bright dark green in colour, it exudes an intense fruity and fresh aroma, the taste enhances a perfect balance between bitter and spicy notes, the aftertaste is persistent with a distinct aroma
Label:
Extra virgin olive oil
Superior category oil obtained directly from olives and solely by mechanical means
Produced with olives from the farm ‘Il Profumo della Terra S.S.A.’ Podere Sorgente, 35 Bivio di Montorgiali (GR) and packaged in Loc. Madonnino 3 Montepescali Scalo (GR)
Nutritional information per 100ml:
energy 3389kj- 824kcal, fat 91.6g (of which saturated fatty acids 13.4g, monounsaturated fatty acids 69.6g, polyunsaturated fatty acids 8.6g), carbohydrates 0g, of which sugars 0g, protein 0g, salt 0g
Store away from light and heat sources
Terra Nera
The farm is located in a very picturesque landscape in the heart of the Tuscan Maremma near Scansano to be precise Bivio di Montorgiali locality Terra nera, The clay type territory makes the landscapes unique and rich in organic compounds for the cultivation of olive trees and vineyards. The company is continually evolving from every point of view in order to obtain an ever more valuable product
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.
Comment utiliser le Jambon de sanglier :Parfait avec un vin rouge toscan corsé et du pecorino toscano semistagionato.
Maître boucher de la Garfagnana : Antica NorcineriaLe producteur, Antica Norcineria, maître boucher depuis quatre générations. Son histoire commence dans l'après-guerre, sur les pentes des Alpes Apuanes, dans la vallée du Serchio, où les grandes forêts de châtaigniers et les terrasses ensemencées de blé d'épeautre témoignent d'une ancienne tradition rurale qui se perpétue encore aujourd'hui. Au début, la production et la commercialisation de produits typiques tels que le lard, la saucisse et la soppressata étaient une source de fierté pour l'Antica Norcineria, qui est devenue une marque de référence pour tous les produits authentiques de la Media Valle, de la Garfagnana et des environs. Aujourd'hui, grâce à eux, la mémoire paysanne transmise par leurs ancêtres est perpétuée et la culture d'une alimentation saine et équilibrée est diffusée. Dans le travail des matières premières, L'Antica Norcineria respecte la tradition ancestrale en utilisant les méthodes de transformation du passé. En effet, seuls des produits naturels sont utilisés dans la préparation des charcuteries.
Ingrédients :Viande de sanglier, sel, arômes, épices, sucres (dextrose), conservateur E250.
How to use the Biroldo della Garfagnana:
The processing of Biroldo is guaranteed by the Slow Food regulations, which require that the pig’s head, heart, tongue, rind and lung are cooked in a cauldron for about three hours. After boning the head, all the boiled meat is cut into small pieces and mixed with squares of lard, blood, salt, pepper, cinnamon, nutmeg, coriander and cloves. The sausage is manually stuffed into the bladder or stomach (buzzetto) of the pig, which is then sewn up and boiled for another three hours in the broth in which the meat was previously cooked. The Biroldo is then placed on a shelf and left to cool in the air to facilitate draining and fat loss. The sausage is naturally free of preservatives, colour stabilisers and thickeners and the local people used to eat it cold, cut with a knife and accompanied by the typical local potato bread or polenta di neccio made with chestnut flour.
Garfagnana Master Butcher: Antica Norcineria
The producer, Antica Norcineria, master butchers for four generations. Their story began in the post-war period on the slopes of the Apuan Alps, in the Serchio Valley where the large chestnut forests and terraces sown with spelt bear witness to an ancient rural tradition that is still preserved today. In the beginning, the production and marketing of typical products such as lard, sausage and soppressata was a source of pride for the Antica Norcineria, which became a reference brand for all the genuine products of the Media Valle, Garfagnana and surrounding areas. Today, thanks to them, the peasant memory handed down by their ancestors is handed down and the culture of eating healthy and well is spread. In working the raw materials, L’Antica Norcineria respects the ancient tradition using the processing methods of the past. In fact, all-natural products are used in the preparation of cold cuts.
Label:
High Quality in Garfagnana
Soc. Coop. Agroalimentare A.R.L. Via Rinascimento 6 55025 Ghivizzano (LU)
BIROLDO DELLA GARFAGNANA PRES SLOW FOOD
PRODUCED IN THE STAB: IT 9 1712L CE
pork rind , pork fat , pork tongue , lean pork head , pork blood , salt , natural flavourings and spices .
non-edible gut
average nutritional values per 100 grams of product
energy value 1409.6kj-340.6kcal
fat 30.47 g
of which saturated fatty acids 10.47 g
carbohydrates 0.55g
of which sugars 0.05g
protein 16.60g
salt 19.1g
Red Lucchese Bean "Slow Food Presidium" Guido Favilla, Taste Notes:
The red bean is characterised by its dark colour, thick, hard skin and aromatic taste. It is, in fact, an excellent base for broths, an indispensable element for "Spelt Soup" and is also very appetising when cooked in the oven.
Label:
100% produced in Lucca, 100% Lucca red beans
Average nutritional values per 100g of product: energy 1287kj-305kcal, fat 1.1g of which saturated 0.18g, carbohydrates 49.5g of which sugars 2.71g, fibre 15.7g, protein 16.4g, sodium 0.01g
Produced on the company's land, packaged at: Az.Agr. Guido Favilla Via Randelli , 268 Picciorana Lucca
Presidia are Slow Food projects that protect small-scale quality productions that are to be safeguarded, made according to traditional practices.
Ingredients:
lucchese red bean. Nutritional values per 100 grams of product: energy value 1287 kj-305 kcal fats 1,1 g of which saturated fatty acids 0.18 g carbohydrates 49.5 g of which sugars 2.71 g fibres 15.7 g protein 16.4 g sodium 0.01 g
