特價貨品！

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.

Prosciutto Crudo 100gr

The Lorenzini Melon is famous for its smooth-skinned, orange fleshed with a delicious sweet flavor which makes it unique.

Enjoy with slices of Parma ham for an authentic Italian pairing.

Red wine from Montepulciano d’Abruzzo. Vinification: Generally late harvesting with medium-long on-the-skin maceration, storage in lined cement tanks where the malolactic fermentation takes place. Refining: In stainless steel cisterns. Alcohol content: 12,5% vol. Appearance: More or less intense ruby red, with violet hues verging towards garnet if aged. Bouquet: Delicately vinous, fruity with hints of ripe red fruit. Taste: Dry, rounded, tangy, slightly tannic. Serving glass: Burgundy. Serving temperature: 16-18°C. Food matchings: It matches white and red meat roasts, pasta with a meat souce, steaks, hard cheeses.

由麵糊、牛奶製成嘅法國、意大利傳統醬汁之一，可封後即可使用。可以用嚟煮各種菜餚，例如意粉、焗麵、法國薄餅、鹹批同其他配菜。呢款白汁都可以用嚟焗菜、春卷麵、千層麵同 "timbales"。你都可以用佢嚟燜腍啲肉。

甜得嚟，味道出，呢款用天然腸衣製嘅細細粒莎樂美腸，方便你就咁食，用嚟做頭盤，完美呀。

加咗辣，呢款用天然腸衣製成嘅細細粒莎樂美腸又甜又辣又好味，方便你就咁食，用嚟做頭盤，完美呀。

A cheese created by Angela and Simone and dedicated to the founder of the establishment as a thankful acknowledgement for his having left them the management of this prestigious reality. This may be considered "the Cheese" par excellence of the dairy, the one receiving more awards and most appreciated by the establishment. It is made with highly selected ewe's milk according to ancient proceedings from the tradition and aged in the cave.

Smell:	Quite strong with vegetable and fruity tones
Taste:	Strong, intense and long-lasting
Consistency:	Firm and hard, but creamy

Lemons "Costiera" Limoni from Italy 500g

Get you english breakfast with italian touch!

 

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.

Motta "Buondi' with chocolate filling 276g (6 pcs)

Prosciutto Crudo sliced 500g

PASTA WITH FLOUR AND SOFT WHEAT

源自皮耶蒙嘅半硬芝士，由牛奶製成，再壓成柔軟圓形，味道細膩微甜。好啱整麵包凍肉冷盤、同意大利醃肉一齊烤、沙律菜一齊食。你都可以將Tomino切開，將番茄同火箭菜夾喺中間，做無麵包版意大利三文治。整頭盤都好靚仔。

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.

Aglio Italy garlic (Around 250g)

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.

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.

Frash italian turnip top quality, perfect for a pasta with "strascinati"!

https://bellaciaohk.com/search?type=product%2Carticle%2Cpage&q=strascinati

 

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.