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177 produkter
177 produkter
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.
Durum Wheat Spaghetti Toscani 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 grams of product: energy value 1597kj376kcal fat 0.6 g of which saturated fatty acids 0.01 g carbohydrates 77.08g of which sugars 5.13g fibre 3 g protein 13g salt 0.1g
Durum wheat semolina pasta
Produced in the factory in Ferrara (Italy) Via dei Trasvolatori Atlantici, 48
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.
Pasta Bertoli is produced exclusively with durum wheat grown on the Bertoli farm using traditional varieties from the area of origin.
Store in a cool, dry place.
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.
Ancient Wheat Straccetti 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. May contain traces of: eggs, shellfish and mustard. Average nutritional values per 100 grams of product: energy value 1446 kj-346 kcal, fat 1.5 g of which saturated fatty acids 0.3 g, carbohydrates 72 g of which sugars 3.5 g, protein 11 g, salt 0 g.
Durum wheat semolina pasta
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.
Bertoli pasta is produced exclusively with durum wheat grown on the Bertoli farm using traditional varieties from the area of origin.
Store in a cool, dry place.
Recommended cooking time: 14 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.
Ancient Grain Penne Mulino Val D'Orcia:
Wholemeal milling the recognised excellence of Senatore Cappelli durum wheat; by bronze drawing the result has distinctive and unique characteristics.
Label:
Ingredients: Organic durum wheat wholemeal semolina Senatore Cappelli, water.CONTAINS GLUTEN - SOURCE OF FIBRE. AVERAGE NUTRITIONAL VALUES per 100 g: Energy 1423kJ/357 Kcal Fats 2.40 g of which saturated 0.48 g Carbohydrates 61.90 g of which Sugars 1.60 g Fibre 9.30 g Protein 12.20 g Salt 0.005 g
Senatore Cappelli organic durum wheat wholemeal semolina pasta
Wheat origin Italy. Country of milling Italy.
Store in a cool, dry place.
Produced and packaged by AZ: AGR. Grappi Luchino podere Lamone 65 Pienza (Siena)
Cooking time 7/9minutes
Mulino Val D'Orcia
Mulino Val d'Orcia was born about 30 years ago from an intuitive idea of Luchino, who decided to buy the mill and a small kneading machine. Their success stems from the fact that before being pasta makers, they were farmers. Mulino Val d'Orcia produces high quality organic pasta in the municipality of Pienza, in the heart of the Val d'Orcia, a UNESCO world heritage site for the beauty of its landscape and the balance between nature and human activities.
Spicy Tomato Sauce Monastero di Siloe:
Ready-to-use chilli sauce made from Tuscan tomatoes grown by the monks of Siloe, freshly processed, certified organic
label:
Ready-made tomato sauce, made from fresh tomatoes
Ingredients: Tomatoes, extra virgin olive oil, olives, onion, carrot, celery, basil, garlic, chilli pepper 0.2%, sea salt, all from organic farming. Average nutritional values per 100 grams of product: energy value 136 kj-33 kcal, fat 0.7 g of which saturated fatty acids 0.11 g, carbohydrates 3.5 g of which sugars 3.46 g, protein 1.3 g, salt 0.9 g, fibre 3.6 g.
Tomato origin: Italy
Produced and packaged for Monastero di Siloe, Strada San Benedetto 1, 58044 Poggi del Sasso (GR) by Mediterranea Belfiore srl, Via Guerrazzi, Loc. Cinquantina, Cecina (LI)
Control body authorised by MiPAAFT IT-BIO-006, controlled operator no. B267
Net weight 340g
Hystory of Monastero di Siloe:
The monastic community of the Monastero Di Siloe is located in Cinigiano, on the slopes of Mount Amiata. They have always worked daily on their products, alternating hours of work with hours of prayer. At the Monastery of Siloe they produce a range of extraordinary and natural (certified organic) food products. An impressive production, for a very small community, that has been praised by several critics.
Chilli pepper pecorino cheese 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.
Tasting Notes:
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients
Made with pasteurized cow’s and sheep’s milk,
Volterra salt, rennet, and cultures.
Texture
Compact, white or slightly straw-colored.
Aging
20–30 days.
Average nutritional values per 100 g of product
Energy value: 1266 kJ / 305 kcal
Fat: 23 g
of which saturated fatty acids: 16 g
Carbohydrates: < 0.5 g
of which sugars: < 0.5 g
Protein: 22 g
Salt: 0.82 g
Pecorino with Pistacchio Caseificio Il Fiorino, Tasting notes:
Fresh with vegetable notes and roasting Taste: Intense, persistent and slightly sweet
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, P.D.O. Bronte green PISTACHINES (min. 4%), Volterra salt, rennet, milk enzymes, average nutritional values per 100 grams of product: ENERGY VALUE 1393 kJ /336 kcal, FATS 28 g, Of which saturated fatty acids 18 g, CARBOHYDRATES < 0.5 g, Of which sugars < 0.5 g, PROTEINS 21 g, SALT 1.3 g, CALCIUM (as Ca) 710 mg, IRON (as Fe) 4 mg, VITAMIN A 0.42 mg, PHOSPHORUS (as P) 650 mg, MOISTURE 46 %, CHOLESTEROL 85 mg, FAT ON DRY 51,85 gr.
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.
Tortiglioni Pasta Morelli:
Prepare 1 litre of water for every 100 grams of product to be cooked in a large saucepan; add coarse salt (approx. 10 - 12 grams per litre); bring to the boil; lower the pasta and cook for the indicated time. Strain and season.
Label:
Ingredients: Durum wheat semolina, water, wheat germ (3.5%). May contain traces of egg, fish, shellfish, soy, mustard. Nutritional values per 100 g of product: Energy value (kcal): 360, Energy value (kJ): 1526, Protein (g): 15, Carbohydrates (g): 70, Sugars (g): 5.7, Dietary fibre (g): 3.3, Fat (g): 1.8, Saturated fatty acids (g): 1, Salt (g): 0.02. Allergens: Contains cereals containing gluten.
Durum wheat semolina pasta with wheat germ
Country of cultivation of wheat: Italy. Country of milling: Italy.
Store in a cool, dry place
Recommended cooking time: 9 minutes.
Antico Pastificio Morelli 1860 Srl, Via San Francesco, 8, Montopoli V/A (PI)
Hystory of Pasta Morelli:
Antico Pastificio Morelli 1860 has been making pasta in Tuscany for five generations, using artisanal techniques, they produce both classic and very special dry pastas with unique taste and characteristics. During the processing of some of their products, they insert the famous wheat germ into the pasta, in fact, during cooking the pasta releases an intense aroma of wheat.
Tasting Notes:
Thin, straw-white rind enclosing a soft, smooth and velvety texture. Its delicate flavour makes it ideal at any time of day, for a quick snack between meals or in a rich and tasty salad. Perfect with a young red wine.
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients
Made with pasteurised cow's and sheep's MILK, Volterra salt, rennet and ferments, E 235 preservative treated on the surface, inedible rind.
Matured for 20-30 days.
Average nutritional values per 100 g of product:
energy 1266 kJ-305 kcal, fat 23.02 g, of which saturated 15.81 g, carbohydrates 1.90 g, of which sugars 0.4 g, protein 22.47 g, salt 0.82 g.
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
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.
Ancient Grain Spaghetti Mulino Val D'Orcia:
Wholemeal milling the recognised excellence of Senatore Cappelli durum wheat; by bronze drawing the result has distinctive and unique characteristics
Label:
Ingredients: Senatore Cappelli Bio durum wheat wholemeal semolina, water. Contains Gluten
Nutritional values per 100 grams of product
energy1382kj/330kcal,fat 2.2g of which saturated 0.22g, carbohydrates 64.8g of which sugars 3.0g, fibre 7.1g, protein 13.3g, salt 0.02g
Senatore Cappelli organic durum wheat wholemeal semolina pasta
Wheat origin Italy. Country of milling Italy.
Store in a cool, dry place.
Produced and packaged by AZ: AGR. Grappi Luchino podere Lamone 65 Pienza (Siena)
Cooking time 9/11 minutes
Mulino Val D'Orcia
Mulino Val d'Orcia was born about 30 years ago from an intuitive idea of Luchino, who decided to buy the mill and a small kneading machine. Their success stems from the fact that before being pasta makers, they were farmers. Mulino Val d'Orcia produces high quality organic pasta in the municipality of Pienza, in the heart of the Val d'Orcia, a UNESCO world heritage site for the beauty of its landscape and the balance between nature and human activities.
Casarecce Bio from Chianti Pasta Fabbri, how to use it:
excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn't shake
Label:
Ingredients: Organic durum wheat semolina, water. Contains gluten. May contain traces of eggs, soy and mustard. AVERAGE NUTRITIONAL VALUES PER 100 g: energy 1423 kJ / 340 kcal fat 2.5 g of which saturated fatty acids 0.8 g carbohydrates 68 g of which: sugars 3.7 g fibre 3 g protein 12.5 g salt 0.02 mg
Durum wheat semolina pasta
Origin of wheat: Tuscany (Italy). Country of milling: Tuscany (Italy)
Produced and packaged by Pastificio Artigiano Fabbri SRL Piazza E. Landi, 18 50022 Strada in Chianti (Florence)
Store at temperatures below 18°C and at a humidity of 65% or alternatively in the refrigerator.
Cooking time 12-13 minutes
Hystory of Pasta Fabbri:
Since 1893 in Strada in Chianti, from father to son, the Fabbri family has been making pasta in the same way, without any changes, in the same square in the center of the village. At Pasta Fabbri, they still respect traditional pasta-making techniques: drying is ‘very slow’ (from 72 to 144 hours depending on the format), temperatures are strictly below 38°C and the pasta is drawn ‘al bronzo’, i.e. with the help of original bronze dies from the 1950s.
Powdered Chilli Pepper
Monks of Siloe chillies are not only spicy, but also very fragrant, and thus add flavour to dishes.
Label:
Ingredients: organically grown ground red chillies
organically grown ground chilli
net weight 15g
store in a dry place
spiciness level 8/10
Grown by Monastero di Siloe ssa Strada san benedetto 1 58044 poggi del sasso (gr)
Hystory of Monastero di Siloe:
The monastic community of the Monastero Di Siloe is located in Cinigiano, on the slopes of Mount Amiata. They have always worked daily on their products, alternating hours of work with hours of prayer. At the Monastery of Siloe they produce a range of extraordinary and natural (certified organic) food products. An impressive production, for a very small community, that has been praised by several critics.
Porcini Mushrooms Il Baggiolo:
Dried porcini mushrooms, ideal for garnishing your recipes. Ideal for risotto and pasta recipes
Label:
100% dried porcini mushrooms.
Average nutritional values per 100 grams of product: Energy value 1219kj-289kcal Fat 4.60g of which saturated fatty acids 1.2g Carbohydrates 16g of which sugars 14g Protein 41 Salt 0.20g Natural fibre 10.00g
Dried porcini mushrooms must be cooked before consumption and must be prepared and stored in accordance with basic food safety rules.
Store in a cool, dry place.
Nutritional values may vary depending on the species of the Boletus edulis group, the stage of ripeness and the ratio of stems to caps. The salt content is exclusively due to natural sodium.
Packaged by Nesti Conserve Alimentari S.R.L. Abetone Cutigliano (Pt) Via Brennero 56, 1° Tratto
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.
Monocultivar Moraiolo Le Fontacce, Tasting notes:
Medium fruitiness of green olives, with herbaceous hints of artichoke, thistle, basil and rosemary.
Label:
100% Italian organic extra virgin olive oil
Superior category olive oil obtained directly from olives and solely by mechanical means
Olives harvested by hand and immediately pressed in our own mill
Average nutritional values per 100ml of product:
energy 3720kj- 890kcal, fat 99.8g of which (saturated fatty acids 15.2g, unsaturated fatty acids 73.6g, polyunsaturated fatty acids 10.5g), carbohydrates 0g, of which sugars 0g, protein 0g, salt 0g
Store in a cool, dry place away from light and heat
Produced and bottled by Azienda agricola Le Fontacce di Botti Simone Via Sette Ponti Ponente, 34 52024 Loro Ciuffena (AR) Tuscany Italy
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.
Ancient Grain Pappardelle Mulino Val D'Orcia:
Wholemeal milling the recognised excellence of Senatore Cappelli durum wheat; by bronze drawing the result has distinctive and unique characteristics.
Ingredients:
Ingredients: Organic durum wheat wholemeal semolina Senatore Cappelli, water. CONTAINS GLUTEN – SOURCE OF FIBER . AVERAGE NUTRITIONAL VALUES per 100 g: Energy 1423kJ/357 Kcal Fats 2,40 g of which saturated 0.48 g Carbohydrates 61,90 g Of which Sugars 1.60 g Fiber 9.30 g Protein 12.20 g Salt 0.005 g
Senatore Cappelli organic durum wheat wholemeal semolina pasta
Wheat origin Italy. Country of milling Italy.
Store in a cool, dry place.
Produced and packaged by AZ: AGR. Grappi Luchino podere Lamone 65 Pienza (Siena)
Cooking time 10/12 minutes
Mulino Val D'Orcia
Mulino Val d'Orcia was born about 30 years ago from an intuitive idea of Luchino, who decided to buy the mill and a small kneading machine. Their success stems from the fact that before being pasta makers, they were farmers. Mulino Val d'Orcia produces high quality organic pasta in the municipality of Pienza, in the heart of the Val d'Orcia, a UNESCO world heritage site for the beauty of its landscape and the balance between nature and human activities.
Ancient Grain Pici Mulino Val D'Orcia:
Wholemeal milling the recognised excellence of Senatore Cappelli durum wheat; by bronze drawing the result has distinctive and unique characteristics.
Label:
Ingredients: Organic Senatore Cappelli durum wheat semolina, water. CONTAINS GLUTEN - SOURCE OF FIBRE. AVERAGE NUTRITIONAL VALUES per 100 g: Energy 1423 kJ/330 Kcal Fat 2.20 g of which saturated 0.22 g Carbohydrates 64.80 g of which sugars 3.00 g Fibre 7.10 g Protein 13.30 g Salt 0.005 g
Wholemeal durum wheat semolina from organic Senatore Cappelli wheat
Country of wheat cultivation: Italy. Country of milling: Italy.
Store in a cool, dry place.
Recommended cooking time: 10-12 minutes.
AZ.Agr. Grappi Luchino podere Lamone 65 Pienza (Siena)
Packaged in our factory in podere lamone 65 Pienza (Siena)
Mulino Val D'Orcia
Mulino Val d'Orcia was born about 30 years ago from an intuitive idea of Luchino, who decided to buy the mill and a small kneading machine. Their success stems from the fact that before being pasta makers, they were farmers. Mulino Val d'Orcia produces high quality organic pasta in the municipality of Pienza, in the heart of the Val d'Orcia, a UNESCO world heritage site for the beauty of its landscape and the balance between nature and human activities.
Wheat Germ Strozzapreti Pasta Morelli, how to use it:
Excellent type of pasta, versatile for all Tuscan and Tuscan recipes, doesn't shake.
label:
Ingredients: Durum wheat semolina, Water,Wheat germ(3.50) Allergens:Contains cereals containing gluten. May contain traces of egg, fish, shellfish, soya, mustard. Nutritional information: Quantity per 100 g of product Calories (Kcal) 360 Calories (Kj) 1526 Protein (g) 15 Carbohydrates (g) 70 Sugars (g) 5,7 Dietary fibre (g) 3,3 Total fat (g) 1,8 Saturated fat (g) 1,0 Salt (g) 0,02
Durum wheat semolina pasta with wheat germ
Wheat origin Italy. Country of milling Italy
Store in a cool, dry place
Antico Pastificio Morelli 1860 s.r.l. Via S. Francesco,8 56020 Montopoli V.Arno- Italy
Cooking time 9 minutes
Hystory of Pasta Morelli:
Antico Pastificio Morelli 1860 has been making pasta in Tuscany for five generations, using artisanal techniques, they produce both classic and very special dry pastas with unique taste and characteristics. During the processing of some of their products, they insert the famous wheat germ into the pasta, in fact, during cooking the pasta releases an intense aroma of wheat.
Carnaroli Rice Riso Maremma
Excellent risotto to go with artichokes, saffron and porcini mushrooms.Excellent risotto to go with artichokes, saffron and porcini mushrooms.
Ingredients:
Average nutritional values per 100 grams of product: energy value 1481kj-349kcal fat 0.6g of which saturated fatty acids 0.1g carbohydrates 78g of which sugars 0.3g fibres 1.4g protein 7.4g salt 10mg
Riso Maremma
Maremma rice is of the highest quality; a quality that is due not only to the naturally favourable climatic conditions of the Grosseto plain, but also to the fact that the land on which the rice itself grows has only recently been dedicated to this cultivation and is therefore not yet impoverished by the repeated monocultures seen in other parts of Italy.
Spaghettoni Bio from Chianti Pasta Fabbri, how to use it:
excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn't shake
Label:
Ingredients: Organic durum wheat semolina, water. Contains gluten. May contain traces of egg, soya and mustard. AVERAGE NUTRITIONAL VALUES PER 100 g energy 1423 kJ / 340 kcal fat 2.5 g of which: saturated fatty acids 0.8 g carbohydrates 68 g of which: sugars 3.7 g fibres 3 g protein 12,5 g salt 0.02 mg
Durum wheat semolina pasta
Origin of wheat: Italy. Country of milling: Marche(Italy)
Produced and packaged by Pastificio Artigiano Fabbri SRL Piazza E. Landi, 18 50022 Strada in Chianti (Florence)
Store at temperatures below 18°C and at a humidity of 65% or alternatively in the refrigerator.
Cooking time 18-19 minutes
Hystory of Pasta Fabbri:
Since 1893 in Strada in Chianti, from father to son, the Fabbri family has been making pasta in the same way, without any changes, in the same square in the center of the village. At Pasta Fabbri, they still respect traditional pasta-making techniques: drying is ‘very slow’ (from 72 to 144 hours depending on the format), temperatures are strictly below 38°C and the pasta is drawn ‘al bronzo’, i.e. with the help of original bronze dies from the 1950s.
Villa Magra Frantoio Franci, Tasting notes:
Elegant and powerful, clean scent of green olive, fresh and pungent herbaceous with hints of artichoke and thistle, elegant notes of roasted coffee dominate the olfactory base. The taste is harmonious with a powerful and rich vegetable charge in which artichoke and thistle stand out. Decisive and balanced bitter and spicy notes, rich in persistent aromatic waves, fine and elegant retronasal
Label:
Italian extra virgin olive oil
Superior category olive oil obtained directly from olives and solely by mechanical means
Average nutritional values per 100ml of product:
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 in a cool, dry place away from light and heat, ideal temperature 12°-15°
Frantoio Franci SRL via Achille Grandi 5 Montenero d'orcia (Grosseto)
Frantoio Franci
The production of Frantoio Franci extra virgin olive oil began almost 70 years ago on the hill of Montenero d’Orcia in Tuscany, on the slopes of Mount Amiata. All Frantoio Franci labels follow a well-defined quality standard in terms of organoleptic characteristics and chemical parameters, which guarantee the consumer continuity of quality from year to year: oils that do not meet the targets are downgraded. For this reason, every year their extra virgin olive oils are among the most awarded in the world.
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.
How to use the olive oil blend from Tenuta Gardini:
Perfect for any kind of dish and food.
Label:
Italian extra virgin olive oil
Superior category oil obtained directly from olives and solely by mechanical means. Cold extracted.
Produced and packaged at source by Tenuta Gardini snc Via Campo di Sasso Bibbona-Livorno
Nutritional information per 100ml:
energy 3762kj- 899kcal, fat 91.3g (of which saturated fatty acids 14.1g, monounsaturated fatty acids 9.2g, polyunsaturated fatty acids 68g), carbohydrates 0g, of which sugars 0g, protein 0g, salt 0g
Store away from light and heat sources.
Tenuta Gardini
Tenuta Gardini is a bond of love and passion that their family has had with this territory, through the centuries and generations. The olive tree is the tree that represents the essence of spiritual life, the longevity of thought; the olive tree is the force that passes through time; its veins are the symbol of life, lived with intensity and passion. The olive tree is the tree with the fundamental fruit. Their olive oil comes mainly from centenarian trees that are located on the sunny hill. The olive harvest begins in November where it is harvested by hand and the pressing of the olives is carried out cold and on the same day in the company’s oil mill.