Preparato miscelando carni magre e occhiature di grasso, Il Perugino Salame si distingue per il gusto dolce a cui fanno da contrasto le leggere fragranze di aglio e pepe. La ricetta classica permette al salume di mantenere il classico sapore della tradizione gastronomica umbra.
Prepared by mixing lean meats and grease, Il Perugino Salame stands out for its sweet taste contrasted by the light fragrances of garlic and pepper. The classic recipe allows the salami to maintain the classic flavor of the Umbrian gastronomic tradition.
Dark brown with amber highlights. The aromas are characterized by a blend of citrus fruits and dried herbs. Hints of burnt sugar are not too sweet on the palate, followed by dried herbs with a clean bitter finish.
Faretti Liquore ai Biscotti Bisciuts Liqueur 750ml
The famous Faretti liqueur comes from northern Italy where wonderful biscotti cookies are baked in rustic brick ovens. We invite you to enjoy its delicately layered taste which combines hints of nuts, citrus and fennel in a symphony of flavor. Try it neat, with coffee, and in mixed districts. Salute!
Made from selected Italian ham and attractively packaged in a cotton casing, Golfetta is a unique and authentic pleasure with an unmistakable flavour. Light and tasty, it's ideal for the modern consumer: with high protein and low fat content (40% less fat than traditional salami), Golfetta is perfect as part of a main course. Perfect on its own, or dressed with a little olive oil and lemon juice to bring out all its flavour.
Moliterno is a sheep's milk cheese with full, rounded flavors and a firm texture. This Sardinian cheese, aged five to eight months, is very versatile – good to center a cheeseboard with mild and strong cheeses, great in sandwiches, and fine to shave over a casserole
Various sizes, pulpy, crunchy, green or black. La Bella di Cerignola is certainly the most loved olive specialty in the world. Cultivated in the Daunia area, it takes the name of our city of Cerignola, a vast countryside where most of this exquisite olive is concentrated.
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.
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.
Nubia garlic is a very particular garlic, with a red skin and rich in beneficial substances. With a more pronounced taste and flavor, this garlic contains the highest percentage of allicin among the different varieties of garlic. This garlic is grown in Nubia, which is a hamlet of Paceto in Trapani, where traditionally, since the birth of the village in 1500, the methods of cultivation of this special red skin garlic have been handed down. Nubia garlic, also known as Paceto or Trapani red garlic, sees its registration in the list of Protected Designation of Origin (PDO) products and has obtained a quality brand recognition that enhances the product and its tradition .
According to the legend, its origins date back more than 300 years to the presence of Christian monks living in the hills of the Piedmont region of northern Italy. Their skills in fine food and drinks included the art of distilling, especially the use of the wild hazelnuts and other precious ingredients to create liquor recipes such as the one on which Frangelico is based today. Its name is also part of the same local legend - an abbreviation of Fra’ Angelico, a hermit monk believed to have inhabited the magnificent Piedmont hills during the 18th century.
Frangelico envelops the senses, drawing you in and providing a refreshing flavorful experience. The senses delight in the beauty of Italy, the sweetness of the taste and smoothness of the texture, all encased in an intriguing bottle.
Pinot gris, pinot grigio or Grauburgunder is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the pinot noir variety, it normally has a grayish-blue fruit, accounting for its name but the grapes can have a brownish pink to black and even white appearance.
Cipolla di Cannara Red Onion Cannara Braid (around 1kg)
The Cannara onion has absolutely unique and excellent qualities and properties, starting with the sweetness and tenderness of its pulp. It represents the most important and well-known typical local product of the Cannara area, so much so that it has been the subject, since 1981, of the now famous Cannara Onion Festival. There are three types of onion that are grown in Cannara, the red, the golden and the flat, all sharing the same sweetness and softness, but each with different characteristics that allow a very varied use.
Prosecco is an Italian DOC or DOCG white wine produced in a large area spanning nine provinces in the Veneto and Friuli Venezia Giulia regions, and named after the village of Prosecco. It is made from the Prosecco grape (renamed Glera in 2009 within the European Union) but denomination rules allow up to 15% of the wine to be other permitted varieties. Prosecco is almost always made in sparkling or semi-sparkling style (spumante and frizzante, respectively), but a still wine (tranquillo) is also permitted. Within the larger designation are two small DOCG areas, Conegliano Valdobbiadene Prosecco in the hills between the towns of Conegliano and Valdobbiadene, and Asolo Prosecco around the nearby town of Asolo. Prosecco Superiore is always spumante and comes only from these DOCG areas.
Precious whole hazelnuts from our hills, excellence of the territory, are combined with Extra Novi Dark Chocolate. Thus was born, in the Novi Ligure plant in Piedmont, the unmistakable Dark Hazelnut. The hazelnut most loved by Italians
NeroNero, a line of bars in elegant cases, designed for those who want to taste Novi dark chocolate in all its shades and variations. A skilful blend of fine cocoa beans, carefully roasted in the Novi Ligure factory in Piedmont, creates a chocolate that vigorously expresses strong aromatic accents. A very high percentage of cocoa for those who want to grasp the gentle strength of the "food of the gods" in the dark chocolate. With a bitter and delicate taste, Nero Nero blends perfectly with your free time, from after meals to a pleasant and delicious interlude.
Terre di Chieti IGP Chardonnay (White Wine from Abruzzo Region)
The Terre di Chieti Chardonnay comes from pure Pecorino grapes, grown in vineyards located at 250 meters above sea level, tendentially alluvial of medium mixture tending to sandy, well drained and poor in organic matter. The vinification takes place in steel with control of the fermentation temperature with selected yeasts. The wine ages in steel.
Organoleptic characteristics The Terre di Chieti Chardonnay presents a pale straw yellow color to the eye. A floral scent emerges on the nose, with notes of white and citrus flowers. The taste in the mouth is fresh, savory, balanced, with excellent body.
Pairings and service This chardonnay goes very well with fish appetizers, white meats, first courses, fish and shellfish, serving it at the ideal temperature of 10-12 ° C.
Rascherais a semi-hard cheese typical of the region of Piedmont, in the north of Italy. It is made with raw or pasteurized cow milk, to which a small amount of sheep's and/or goat's milk may be added. It has a savory and salty taste,
This cheese has been awarded the Italian "protected designation of origin" (PDO or DOP in Italian) in july 1996.
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.
Less well-known than Parmesan cheese, Pecorino Romano is still one of the most appreciated Italian cheeses. Made with sheep’s milk, it possesses a slightly sharper taste. It is also saltier, with a stronger taste and crumblier texture. How to use it Pecorino Romano is a quintessential ingredient in beloved pasta dishes such as carbonara and amatriciana, but its versatility goes well beyond these classics.
We believe that all grilled cheese sandwiches require at least three delicious cheeses, and Edamer is one of our top picks. Layer this mild cheese with Emmental, Grana Padano, Taleggio of Fontina for the most sophisticated toasted sandwich or panino.