This crowdpleaser is a must for any dinner or brunch party. Serve surrounded by fresh Italian tomatoes and basil, or add more excotic slices of peach or thinly shaved prosciutto for a more decadent take on a classic burrata. Don't forget to drizzle with extra virgin olive oil.
This outstanding stretched-curd cheese is made from Puglia cows’ milk which is collected every day and scrupulously checked to guarantee the utmost goodness and freshness. Molded into different forms, it is traditional shapes and unmistakable flavors.
No Italian grandmother would be able to live without this in her kitchen. Parmigiano Reggiano is the pride of Italy and possibly the most recognised cheese in the world. Finely grate into creamy sauces like spaghetti carbonara, shave into green leaf salads for an extra kick, top off a red sauce pasta like marinara or ragu bolognese, or enjoy chunks of this iconic cheese as a snack before a main meal.
Cuore di Bue tomatoes are large, weighing upwards of 12 ounces, and they have an irregular, heart-like shape with heavy ribbing. They are paired with mozzarella, basil, olive oil and sea salt for a classic Caprese salad, and also, thanks to their low juice content, they are a favorite variety for use in pastas and sauces. Pair tomatoes with avocado, olive oil, or nuts, as the lycopene content of tomatoes has been shown to be especially effective when eaten with fat-rich foods
This crowdpleaser is a must for any dinner or brunch party. Serve surrounded by fresh Italian tomatoes and basil, or add more excotic slices of peach or thinly shaved prosciutto for a more decadent take on a classic caprese. Don't forget to drizzle with extra virgin olive oil.
Prosciutto di Parma can only be produced from the hind legs of specially selected heritage breed pigs raised in 11 regions of Italy according to the highest standards, on which they are monitored, inspected, and traced, approved by the Consorzio. Delicate, sliced and vacuum packed once a week, it keeps its original full flavor.
Italian Fresh Datterini Tomatoes from Sicily 300gr
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$48.00
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Datterini tomatoes are characterized by their sweet, rich taste and inviting aroma. They are small in size with an elongated shape, similar to that of a date, which is how they got their name. Their skin is thicker than most tomatoes and it houses fewer seeds, which means more flesh. Like cherry tomatoes, Datterini tomatoes have a high acidity, which ripens into a flavorful sweetness with a higher sugar level than most other varieties. The bush-like tomato plants produce the fruit in clusters of as much as a dozen, ripening variably within the clump. Datterini tomatoes are characterized by their sweet, rich taste and inviting aroma. They are small in size with an elongated shape, similar to that of a date, which is how they got their name. Their skin is thicker than most tomatoes and it houses fewer seeds, which means more flesh. Like cherry tomatoes, Datterini tomatoes have a high acidity, which ripens into a flavorful sweetness with a higher sugar level than most other varieties. The bush-like tomato plants produce the fruit in clusters of as much as a dozen, ripening variably within the clump
This smoked streaky bacon has a perfect balance between fat and lean meat. It is diced and ready for use in your recipes. The double packaging is versatile and practical, and ideal keeping the product if you don’t want to use it all in one day.
The pancetta can be used to make quiches, pies, in a salad with arugula and chicken. It is great on top of a pizza or in a tasty carbonara sauce. It also goes well with mushrooms, Parmesan cheese and arugula.
Meaning "sweet" in Italian, Gorgonzola Dolce DOP is a world-famous soft, blue, buttery cheese made with cow's milk. The cheese took its name from a small town in Lombardy near Milan, where it said to have been born in the 12th century. Stir into gnocchi with cream, enjoy on a cheese board or smear on warm, toasted bread.
Turkey is cooked and ready to eat. It’s a rich source of protein, iron, zinc, potassium. The breast of the turkey has less fat and calories than most other cuts of meat and it’s very versatile. Keep refrigerated. Once opened consume within two days and before the 'use by' date. How to eat it: It’s a healthier alternative to ham and can be used in numerous dishes, such as salads, wraps, omelettes, in sandwiches and pancakes, or on crostini with melted cheese.
This crowdpleaser is a must for any dinner or brunch party. Serve surrounded by fresh Italian tomatoes and basil, or add more exotic slices of peach or thinly shaved prosciutto for a more decadent take on a classic burrata. Don't forget to drizzle with extra virgin olive oil.
This crowdpleaser is a must for any dinner or brunch party. Serve surrounded by fresh Italian tomatoes and basil, or add more excotic slices of peach or thinly shaved prosciutto for a more decadent take on a classic burrata. Don't forget to drizzle with extra virgin olive oil.
Arugula is a leaf rich in fibre and calcium. It is mainly used in salads (alone or mixed with other leaves). It goes very well with meat and chicken. It is also great as a pizza topping accompanied by Parma ham and shavings of Parmesan cheese. If you want to try something different, use it to make your own pesto sauce to go with pasta or to accompany a chicken dish. Just use a mixer to blend the arugula together with Parmesan cheese, extra virgin olive oil and nuts (pine nuts, cashews or almonds).
Sliced fresh on the shipping day, wrapped on grease proof paper
TheCoppa (or pork loin) has a taste sweet and spiced.
Ithas characteristics that make it unique:
• The meat that is used come from the internal slaughter and the anatomic part is worked from fresh,without thermic alteration. • The trimming and the cleaning take placefrom freshand they are done bymasters butcher; the product is massaged and mixed with natural spices and it will rest during a week, to absorb flavors and aroma that will confer it a unmistakable taste. • A next aromatizationwith spices is hand made, to guarantee the homogeneity on all product surface. • At the end of the process, theslow aginglet to get an excellent result and an incredible product, great both as for cuisine(antipasto, typical dishes)and as enjoy it as a simple sliced, in line with aperfect Norcina tradition.
Aged for a minimum of 9 months, the origin of Grana Padano dates back to the Cistercian monks of the Chiaravalle Abbey. The cheese is produced with milk from free-range cows that are let to graze on fresh forage and silage.
Full-bodied, this hard cheese delivers a savoury and nutty taste with a dense and slightly flaky texture. Creamy, mild and with a lingering aftertaste, it can be enjoyed on its own or as part of a dish. Grana Padano is in a class of its own, unique in nuances of both taste and texture.
