SPECIAL PROMOTION !

Prosciutto Crudo 100gr

Aperol Spritz best friend ! Aperol is a classic Italian bitter apéritif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant orange hue, which is why it is often popular during the summer. Its name comes from the French slang word for aperitif, which is apero. The drink combines 3 parts Prosecco followed by 2 parts Aperol, topped with a dash of soda water and garnished with a slice of orange.

" Besciamella "  is one of the most famous sauces in the kitchen, used on its own as a smooth and creamy condiment, or even as a base for preparing more elaborate sauces and preparations. It is made from butter, flour and milk, and traditionally used to make dishes such as Lasagne 

 

Dry pork salami with a strong flavour made in a natural casing with fine grinding.

Delicious spicy dry salami made in a natural casing with fine grinding

Edam is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in flat ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax.

Get you english breakfast with italian touch!

 

Lemons "Costiera" Limoni from Italy 500g

The red onions are unmistakable onions for the peculiar characteristics that affect the shape, color and flavor.
The red onions are grown in various parts of Calabria but the places of production are: Capo Vaticano, Briatico, Amantea and Nicotera.
General characteristics of Tropea onions
Tropea onions have a special shape and distinctive ovoid or slightly rounded, red wrapper - purple and white color internal tunics. The flavor is sweet, high digeribilità.La onion, ideal for fried, pickled, in mixed salads with fresh tomatoes, olives and oregano, is the main ingredient of many goodies including ice cream and a delicious jam with excellent meat, with cheese pecorino cheese, with cheese, gorgonzola and omelettes in general.

Culatello di Zibello is a cured meat with a protected designation of origin (EC regulation No. 1263/96) typical of the province of Parma. Listed among the Slow Food Presidia of Emilia-Romagna, Culatello, mentioned with certainty for the first time in a document dated 1735, is produced starting from the pork leg stuffed into the bladder of the pig itself.
The Consortium of Culatello di Zibello has established that processing can only take place in a specific and limited area and exclusively in the period between October and February, when the Bassa is shrouded in fog and cold. It is in that period that the part of meat obtained from the thigh of adult pigs, reared according to traditional methods, is decotenned, defatted, boned, separated from the bow and trimmed by hand, so as to give it the characteristic "pear" shape. The trimmings of the culatello and the fiocchetto are then used in the preparation of the strolghino.
These operations will then be followed, after about ten days, by the salting and the so-called investiture, that is the stuffing of the salami into the bladder of the pig and the tying with string which, after maturing, must have large and irregular meshes. The aging in the cellar accompanies the Culatello from the winter mists to the summer heat, to arrive on our tables the following winter in the fullest of its most original flavor qualities.
The seasoning period is from a minimum of 10 months for the smaller pieces (at least 3 kg) up to an average of 14 months for all the pieces. The annual production is about 50,000 pieces of Culatello di Zibello DOP.

Prosciutto Crudo 500g sliced 

PASTA WITH FLOUR AND SOFT WHEAT

A typical Italian regional recipe, ready to use, with the right spicy taste that makes it irresistible. Without preservatives or added sugars!

Mulino Bianco Whole Wheat crackers 500g

With its unique and unmistakable taste, Simmenthal has been present on Italian tables for more than a century.
The recipe has always been the same: selected lean meat in delicious vegetable jelly and honey.
Thanks to its high content of noble proteins and low fat content (only 1.5%), Simmenthal is healthy and nutritious and suitable for everyone.
Try it in hot dishes where the jelly, melting, contributes to flavor the dish, or in cold recipes where it retains all its freshness ... and for a delicious summer dish try it cold from the fridge!

This is a particular type of sausage typical from a number of Italian regions. It contains some unusual ingredients compared to a normal sausage, such as pork, parmesan, meat broth and marsala. The best way to cook it is to grill on a barbecue, but it can also be cooked in the oven with wine, vegetables and potatoes. It goes very well in risotto.

Aglio Italy garlic (Around 250g)

Caciotta (mixed cow and sheep milk) with is a fresh cheese with a creamy texture, light holes and medium ripeness. Obtained with 100% Italian cow and sheep's milk.

Food pairings

The flavored caciotte are excellent table cheeses and are often tasted by the slice accompanied by a good slice of homemade bread or the typical "crescia" of the Marche region. They are used to flavor fresh salads and as a condiment for baked first courses.
They go well with white wines rich in taste, but delicate.

The nose is delicately vinous, fruity with notes of ripe red fruit.

Civitavecchia. It was 1945 when Angelo Molinari, expert perfumer and connoisseur of the secrets of blending, began his experiments to create a product of the highest quality: Sambuca Extra. A liqueur with an unmistakable taste, based on star anise, whose recipe is still a secret today. Thus began the history of the Molinari company.

Cynar  is an Italian bitter apéritif of the amaro variety. It is made from 13 herbs and plants, predominant among which is the artichoke (Cynara scolymus), from which the drink derives its name. Cynar is dark brown, has a bittersweet flavor, and its strength is 16.5% ABV. It was launched in Italy in 1952.

Cynar is an apéritif (low sugar, low alcohol, meant to stimulate appetite), and can be consumed by itself, or in a number of cocktails. One such cocktail includes Cynar and soda (mixed with soda water and lemon or orange slice, or with cola, eggnog, tonic water, milk, or bitter lemon soda). Europeans often mix it with orange juice, especially in Switzerland and Southern Germany, where Cynar and orange juice is a very popular combination. A variation of the Negroni cocktail uses Cynar in place of Campari, in the same way that a Cynar Spritz replaces Aperol. Because of its artichoke component, Cynar is regarded as a digestif as well as an apéritif.

Caprino "Cream Cheese with Cow's Milk" 80gr

The vegetable sauce is made by slowly cooking chopped onions, carrots, celery and garlic in extra virgin olive oil and adding tomato pulp and puree with the 3 seasonal organic vegetables (Zucchini, Aubergines, Peppers), with the addition of parsley and oregano to obtain that fresh and authentic flavor of a homemade sauce.