GLI ULTIMI POST

Today we're going to introduce you one of the greatest classics of the Northern Italy cuisine: his majesty the Risotto alla Milanese. The legend says that the birth of this recipe dates back to 1574. Indeed it was created during a wedding banquet as a kind of joke due to the passion of the bride's dad, a famous painter of Flemish origin, for the yellow colour. But surprisingly all the guests came up to fell in love with this unusual combination. Now we're going to give you our personal recipe. Ingredients: Carnaroli Rice Principato di Lucedio, Saffron from San Gimignano - IL Vecchio Maneggio, white onions, calf osso buco, Butter - Az. Agricola Frascio, white wine, meat broth (in this case we used the one obtained from the boiled meat we cooked the day before), Parmigiano Reggiano DOP, flour, Thin Raw Sea Salt Picked by shoulder - Cuordisale - Salinagrande. First mince the white onion and put it in a pan with some butter. When it will be golden add the ossibuchi and down them on both sides seasoning with salt. Then simmer some white wine turning up the fire to make alcohol evaporate until reduced, so add some meat broth and make it cook for one hour and a half nearly. Take some chopped up onion and make it brownish with some butter in a pan, add the rice to make it toast for 1\2 minutes. Pour with the meat broth and make it cook for the time written in the box. Almost at the end add the saffron pistils. Cream with some butter and parmesan, finally take a soup plate, put the risotto ad the bottom flattening it out and put an ossobuco on it.

Mortadella is a typical flavorful Emilian cold cut, which is usually made using the less noble parts of the pork. Differently from the average Mortadella Favola - Palmieri is obtained using only the shoulder of 100% Italian porks fed with natural animal feed, selecting meats coming from the breedings among the PDO Parma and San Daniele circuit, and it is gluten free too. Mortadella Favola is also the only which is stuffed and cooked in natural pork rind, using the stone ovens which have been active since the company foundation in 1961. Personally we think the best way to taste this incredible cold cut is one and only: Hot bread Stonebaked organic Pugliese type bread - Forno Astori, Mortadella Favola - Palmieri- and a final touch of Pistachio pesto - Azienda Agricola Biologica Adamo#.

As Autumn is coming not only leaves fall from the trees, but also Chestnuts"Marroni" land on the ground. Chestnuts are not only a versatile allied in your cuisine recipes, but also an healthy food too as they contain phosphor, iron and potassium. Moreover They're a good source of vitamins too like Vitamin E,C,K and B, which are useful for the metabolism wellness. In Italy the most traditional way to taste chestnut are the "Caldarroste", that is to say roasting them as they acquire an incredibly pleasant smoked taste, which goes perfectly along with the sweetness of this kind of chestnuts.

Appetizers are the ideal course to stimulate fantasy in the kitchen and try different taste within the same meal, going from cold cuts and meat from raw fish and vegetables. Today we're giving you a good idea for a tasty, fresh but also healthy appetizer: shrimps tartare with avocado sauce, zucchini and carasau bread. Ingredients: fresh shrimps, avocado, lime, Red onion Tropea / Montoro Onions (second season) or Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Fine sea salt, black pepper, zucchini, Carasau bread. Clean the shrimps taking out the intestines, then cut them into very small pieces. Put some pieces of the minced shrimps together between 2 sheets of oven paper and flatten with a meat mallet, so put the tartare in the freezer until they will be served. For the avocado sauce is better use an avocado as mature as possibile (it will be softer), so peel the avocado e put its pulp in the mixer together with some lime juice, minced onion or garlic (less), Evo oil, salt and black pepper. Cut the zucchini (or any seasonal vegetable you like) into small cubes and stir fry them in a pan with some evo oil seasoning them with black pepper. Finally take the tartare out of the freezer and put it on a flat plate, place the zucchini and carasau bread on, while the avocado sauce beside to garnish.

Every country has its own traditional Sunday lunch. Italy has a so much various and different culinary histories and origin, today we're giving you the Sicily traditional Sunday lunch recipe: Anellini alla 'Ncasciata, a dish whose origin dates back to the Arabian reign in Sicily during the IX century. Ingredients: Anellini - Pastificio Campo, Tomato purré - Masseria Dauna, Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi, aubergines, Parmigiano Reggiano DOP, Red garlic from Nubia, Red onion Tropea / Montoro Onions (second season), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. First cook the anellini in salted boiling water for 3 minutes less than how is written on the box. Then make brownish a clove of garlic and some minced onion with some Evo oil, so add the tomato sauce and make it cook for 2\3 minutes. Make some meatballs with the minced meat adding salt, pepper, parsley and fry them. Cut the aubergines in wedges and fry them too. Put all the ingredients together in a baking tray amalgamating them and add on the top grated parmesan and grated bread to obtain a great gratinèed crust. Finally put in the oven at 180 degree for 30 minutes and serve them hot.

Today we're going to give you an idea for a dish suit for a good degustation menù. What does this stand for? This kind of menù, contrary to the traditional four dishes of a complete meal at most, is made up of several little courses, this is made to allow the palate to taste more flavors than usual and travel through different consistencies, cooking techniques and products. Today's recipe is: fried breaded provola affumicata, raw scampi and grilled zucchini with tomato Ingredients: Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, fresh scampi, zucchini, San Marzano tomatoes DOP - Agrigenus, Pachino Cherry Tomatoes, eggs, grated bread, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Italian Basil (Genoese) Pot Plant 10cm - Orto mio, Fine sea salt. First shell the fresh scampi and clean them eliminating the intestines. Dry a little the buffalo smoked provola from the milk, then put in the beaten eggs end finally in the grated bread, so put the croquettes in the freezer in order to make the breading more solid. Cut the zucchini in very fine slices using a potato peeler and then grill them (as they will be very thin it will takes very fewer time than usual). For the tomato sauce use 50% agrigenus tomatoes and 50% ciliegini tomatoes, make them cook for half an hour at low fire with a garlic clove (which then you will remove), evo oil, sea salt and some basil leaves. After 30 minutes put all in the mixer and blend it, then pass in small colander. Just before you serve the dish start to fry the breaded smoked provola in frying oil. Finally dish up everything as you see in the image.

Since 1991 tradizioni padane has been producing hand made fresh pasta, initially in a market in which the art of hand making pasta wasn't appreciated at all yet. So the company was one of the first to spread the value of the artisanal products, exalting genuine ingredients and the traditional tastes. As now autumn is coming this is the ideal period for Mantova pumpkins. So what about having a dish of fantastic Tortellini alla Zucca (pumpkin filling)? A simple but delicious recipe for the period of the year, to make it better than it already is we're giving you some ingredients to add. Put some Butter - Az. Agricola Frascio in a pan and when it will be melt add some small pieces of Guanciale - Azienda Agricola Marchesini and some sage leaves Large Leaf Sage - Pot Plant 14 cm - Orto mio until they become crispy (don't burn the butter). So when the tortellini will be ready add all these ingredients, grated Parmigiano Reggiano DOP and some crushed Amaretti (Gavi TYPE) biscuits that pair very well with pumpkin.

The Pomodorino del Piennolo del Vesuvio DOP is available again from yesterday, but what does make this little tomato special and different from every other variety? Let's discover it together! The origin an history of this product has its root in the past and there are a lot of documents proving it. One of the most famous proof can be found the book "Degli ortaggi e la loro coltivazione preso la città di Napoli" published in 1858 by the writer Achille Bruni, in which the author wrote about these very flavorful cherry shape tomatoes that keep well until spring, as long as they are tied in bunches and and suspended in the air. The Pomodorino del piennolo DOP production area includes the entire Vesuvio volcanic complex, from the volcano slopes nearly to the sea level. The characteristics of the product for being part of the P.D.O. category are: the typical oval shape with a final tip, but the skin is what mostly differentiates this variety from the others. In fact as it is much more thick than the average, this allows the tomato to keep well for a very long time, also as a consequence of the long period of maturation too that leads to a longer endurance. Due to its skin thickness this tomato has to be cooked, so it is the ideal in dishes of pasta and many more Neapolitan recipes.

Sandwiches are one of the most ancient dishes of the human culinary history. They've been making all around the world for thousand years in infinite variants, one of the most ancient has its origin in Italy as it was made by the Romans. The historians say that the Romans were so fond of "Panis ac perna" (sandwich with prosciutto crudo) that there was plenty of open air cold cuts markets and a street too called "Panisperna" was dedicated to that delicious food. As nowadays sandwiches have become a true art representing a country gastronomy heritage, today we want to honor the historical tradition giving you an ancient recipe with a touch of new representing the past and present of the Italian gastronomy. The sandwich we're giving you is simple, fresh and tasty, what makes it exceptional is the choice of only genuine and high quality Italian products. - Stonebaked organic Pugliese type bread - Forno Astori: made with natural dough beginning with a natural starter and 100% Italian certified biologic flour without any additive and cooked a wooden oven. - Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: a top quality Raw Ham thanks both to the section of excellent meats and the processing which is mostly hand made. - Apulian Stracciatella - Caseificio Voglia di Latte: a typical Apulian cheese with donates an unique taste to your sandwich, impossible not to fell in love with it, it has to be as fresh as possible. - Pachino Cherry Tomatoes: cultivated in a Sicilian area famous for the quality of the tomatoes that grow on its ground, they have a sweet and pleasant taste. - A final touch of arugula to balance with a bitter shade.

The orecchiette are the Apulia pasta par excellence, and who could be a better orecchiette producer than Benedetto Cavalieri? In fact not only Cavalieri is a high quality pasta producers well known all over the gastronomic world, it is really an Apulia producers, in fact its headquarters are in Lecce. The rigorous selection of the raw materials grown in the hills between Apulia and Basilicata and the use of the delicate method for the pasta production have make the final product unique and delicious. Today we're giving you a recipe that includes this particular kind of pasta: Orecchiette with dried tomatoes, taggiasche olives and buffalo ricotta cream. Ingredients: Orecchiette Cavalieri, Under the Sicilian sun dried tomatoes, Olive taggiasche denocciolate - Pexto, Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, Sicilian lemons Verdelli. Firstly put the orecchiette in boiling salted water and look at the cooking time on the package. Meanwhile in a pan with a little EVO oil make the dried tomato and olive cook for 1\2 minutes. Take a bowl putting the ricotta in, season it with some grated lemon zest and then blend it adding a little of milk. When the orecchiette will be ready, drain them. Put the buffalo ricotta cream at the base of a soup plate, then the orecchiette and finally the dried tomatoes and olives.

Anchovies anciently were one of the most popular fish as when they're put under salt they can not only last for a very long time, but they also become better with the passing of time. Nowadays Agostino Recca carries on the old traditions and methods trough his company in Sicily (Sciacca). Every process is hand made as Agostino believes that "machines can't distinguish between a good anchovy and a bad one, but these women can", as he said in a interview on a BBC special. So today we're going to give you a recipe whose protagonist are Fillets of Anchovies - Agostino Recca: Spaghetti with butter and anchovies. Ingredienti: Linguine di Gragnano - Pastificio Dei Campi (we're going to use linguine instead of spaghetti today), Fillets of Anchovies - Agostino Recca, Butter - Az. Agricola Frascio, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande and a red hot chili pepper, bread. First put the pasta in boiling salted water for half the time it is written on the box. Meanwhile cut the anchovies into small pieces (3 anchovies per person) and put some olive oil, the minced anchovies, a garlic clove and a little minced red hot chili pepper in a pan and make them stir fry. When the linguine will be at half cooking dry them conserving the boiling water, so you have make the pasta cook in the pan used before adding the boiling water gradually (not too much , it has not even to cover the past) until the pasta will be cooked at the right level (al dente of course). Take the pan off the fire, at this point the pasta will be creamy and savory, but to make it more creamy add some butter and amalgamate as it is a risotto, the result will be outstanding. As a final touch toast some minced bread (not too thinly) and garnish with it to add crunchiness and a toasted flavor.

Cheese 2017 will take place in the city of Bra (Piedmont) during the next week end from 15 to 18 September. The entrance is free and there will be many Italian high quality cheese producers as Beppino Occelli and Consorzio Vacche Rosse. This will be the 20th anniversary of this well known festival organized by Slow Food. The aim is to sustain and promote artisanal,genuine products, the bond between the producers the animals but also the respect of the territory: all of these characteristics represent the Italian excellence in the alimentary field. The central idea of the event is the promotion of the raw milk cheeses and natural cheeses made without any industrial processing or chemical additive.

Sea urchin is a very popular and fine seafood, thanks to its taste which embodies the essence and freshness of the sea. Eggs are the only part of the sea urchin that is eaten, so only the female is edible. If you want to it it fresh you have to eat the same day it is caught, so the sea urchin pulp is normally frozen immediately after the sea urchins caught in order to maintain the fresh taste as much as possible. Today we're giving you a classic recipe which will make you appreciate and enhance the sea urchins: "Spaghetti ai ricci di mare". Ingredients: Spaghetti - Pasta Bossolasco, Frozen sea urcin pulp - La Bottarga di Tonno Group, Organic extra virgin olive oil - Adamo, Red garlic from Nubia, Coarse sea salt of Trapani, red hot chili pepper, parsley. First make the water boil, add sea salt and then the pasta (the minutes are written on the box). Meanwhile, in a frying pan, put some evo oil, an unpeeled clove of garlic and some red hot chili pepper making them brown and putting the garlic clove off when it is ready. One minute before it is ready drain the spaghetti and conserve 1\2 glasses of the boiling water, so stir fry the pasta in the frying pan with the flavored oil and add the pasta water. Amalgamate for a minute (until the water evaporates) as the water will release the pasta amid which will make your spaghetti creamy in a natural way. Only in the end add the sea urchin pulp as it only needs warming and not cooking, finally garnish with some minced parsley.

Have you ever tried Smoked Buffalo Provola from Battipaglia - Caseificio Esposito? It is a typical Italian cheese made in Campana from buffalo milk, the process is the same as the buffalo mozzarella one but it ends with a final smoking. The result is an awesome buffalo mozzarella with a final smoked touch which gives it a taste you will immediately fell in love with. It can be eaten as an appetizer natural as it is or you can combine it in your recipes, the smoked buffalo provola sides particularly well with sausage, guanciale or pancetta (#bacon) and with potatoes too. If simply take a pan a put together potatoes, smoked provola and pieces of sausage an cook in the oven it will truly amaze you!

Pasta Bossolasco distinguishes itself from the other artisanal pasta thanks to the annulment of the production chain, in which now has the farmer become the pasta maker too, in a process similar to the wine making one where the vineyard product is then transformed in an excellent wine by the producer itself. The pasta produced is the result of a careful selection of the best durum wheat, bronze wire drawing and drying at low temperare and so slower but more natural too ( this leads, differently from the industrial pasta, to a less bright yellow color) also going to the detriment of the quantity yield. The final product is a 100% Italian origin, certified and naturale artisanal pasta, an important element as it concerns an absolute protagonist of a lot of every day recipes and diets.

If you want to make a really successful Italian pizza you need to start from real Italian good quality ingredients. For the dough try the Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera to give an exceptional aroma (only as an addition, because as a main flour this type only is not enough "strong" to levitate as a pizza), the real artisanal Campania buffalo mozzarella Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito or the Apulian Mozzarella Fiordilatte - Caseificio Voglia di Latte. You can't do it without San Marzano tomatoes DOP - Agrigenus a real DOP, an excellence which has been awarded as the best San Marzano tomato and the Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore is fundamental too Also the other ingredients are important, we're suggesting you some pairings: -Pizza with Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, potatoes and Guanciale (jowl bacon) - La Cinta di Guido. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito and after the cooking add Apulian Stracciatella - Caseificio Voglia di Latte and 1/2 boneless San Daniele DOP raw ham - Il Camarin. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito, Gorgonzola DOP and 'Nduja of black calabrian pig - Consorzio Nero di Calabria.

1701 is the result of the meeting between friendship and the common passion for the territory and its products, as it concerns the Franciacorta the centre of the project could only be viticulture. The estate extends for 11 hectares within one of the most ancient viticulture areas of Franciacorta with a 300 years history. The company modus operandi is based on the biologic and biodynamic principles and methods, that is to say far away from every chemical process. This philosophy helps the producers in the real understanding and interaction with nature and the territory: a recovery of the ability to keep in touch with nature that the old farmers had, those who were able to seize the signals from the ground choosing the best moment for every process. The dunging is made using rigorously natural biodynamic formulations containing compost; the grape harvest is exclusively hand made; for the pressing the "gentile" (soft) method is used in oder to get only the nectar from the pulp. SULLERBA VINO SUR LIE- 1701 Franciacorta is a wine obtain from the vinification of chardonnay grapes in iron urn using local yeasts, re-fermented in bottle but the must of the same grapes, embattled without micro filtration , for this reason it keeps suspended a good percentage of yeasts. The result is a sincere, natural, and drinkable wine as the low percentage of sugars doesn't get the palate bored.

Do you wanna give a further gear to you barbeque? Fiorentina di Fassona - Macelleria Mastra Alebardi is the right choice. 100% Italian meat born in Piedmont, breed and butchered in the Macelleria Mastra Alebardi breeding in Manerbio (Brescia). Its tender, thin and low fat content meats have great organoleptic properties (as it contains good unsaturated fats omega 3 and omega 6) and a very low cholesterol level. The size of the Fiorentine are outstanding and range from 1.4 up to 2.6 KG KG Fiorentina is cut fresh at the time of 'order, is placed under vacuum at the time of shipment, it is shipped in special packaging with dry ice, ensuring freshness and integrity. Absolutely to be cooked on the grill with fire and embers at high flame 6 minutes per each side and 6 minute on the bone.

Carasau bread is a typical Sardinia flatbread. It was the shepherds bread, because, as in the past they were obliged to spent long periods away from home, the carasau bread was ideal thanks to its long-life. Its dough is very simple and genuine: only water, flour,a little extra virgin olive oil and a doble cooking in the wooden oven (400-500 degrees), as the second one gives this bread its typical golden color and lightness. Its crunchiness and versatility are the secret of this product success, as it goes well with almost all the ingredients, so today we're giving you a simple but tasty recipe whose protagonisti is this Sardinian bread: Carasau bread Lasagne. This recipe has no strict rules, so you can use whatever cold cuts or cheese or vegetable you have in our fridge. Ingredients: 3 Carasau bread sheets, Salsiccia fresca (Salamina)- Salumificio Lovison (Sausage), Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, zucchini, Organic extra virgin olive oil - Adamo. Make the sausage cook on a grill and meanwhile cut the zucchini and stir fry them in a pan with some evo oil. Place a layer of bread in a baking dish and sprinkle it with water. Then add the sausage, zucchini, olive oil and provola cheese. Repeat with the second layer. On the last layer only lay the provola. Bake for 15 minutes in the preheated oven at 180°C oven. Wine pairing recommended: CANNONAU DI SARDEGNA COSTERA Argiolas or VERMENTINO MAZZOTTI - CONTE DE QUIRRA.

During the last years the artisanal beer producers have been multiplying in all the peninsula, because the industrial beer, subject to filtering and pasteurization, don't preserve all the beer natural aromas and tastes. Italy is a nation in which water quality is very high, so, starting from the prerequisite that beer is 90% made by water, Italian beer starts form a great base. Historically the Italian territory hasn't been dedicated to production of beer, ad it has always been focused on the wine production. Cultivations as the barley, hops and yeasts production have never been developed, as a consequence almost all the producers import the raw materials from foreign countries. The OI project has the aim to realize a 100% Italian and artisanal beer. The beginning was very difficult, the supplier insisted that it would be impossible to cultivate an high quality barley but especially hops in Italy. But ,after 3 years of experiments and territory analysis, 3 hops and a barley (Spring Barley Prestige Variety) perfect for the production of an agricultural beer have been selected. The beer has been called OI because this acronym is the dialect word to indicate the Oglio river, in whose park the raw materials which give birth to this beer are cultivated; moreover Oi stands for Italian Barley (Orzo Italiano) and Italian Origin (Origine Italiana). The result is an harmonious, genuine and high quality beer. In order to make it as pure as possible and exalt its aromas it is nor filtered or pasteurized, its amber color that mends of the sunset will amaze your sight; it has a fragrant taste of toasted malt; It has a fresh and elegant taste, with a perfectly balanced bitter shade. OI Beer: inspired by our traditions, produced using advanced technologies, dedicated to the lovers of the Italian "buon gusto".

Principato di Lucedio can praise an almost thousand-year old history. It was funded in 1123 by the Cistercensi monks who were the first in Italy to introduce the cultivation of rice. The production process is full low environmental impact method and the packaging under protect atmosphere guarantee the freshness and quality of product. As the carnaroli rice is the fittest for risotto, we're giving you a recipe of a quite summer taste risotto: Risotto with shrimps, zucchini and burrata. Ingredients: Carnaroli Rice Principato di Lucedio, shrimps, Burrata pugliese - Caseificio Voglia di Latte, zucchini, onion, cherry tomatoes, white wine, Butter - Az. Agricola Frascio, Organic extra virgin olive oil - Adamo. First shell the shrimps, clean them putting out the intestines, and use the remaining heads to make a fish broth (bisque). Make the shrimp heads stop fry with some chopped onion and some cut cherry tomatoes, after 1\2 minutes add cold water. Cut the zucchini in small cubes and make them stir fry with some evo oil. In a pan, after browing some some chopped onion with, make the rice toast, when the rice will be toasted simmer with white wine utile reduced and then add the bisque. Add 1 \2 spoonful each time not covering the rice at all and add it until the risotto will be ready. In the end add a knot of butter, the shrimps and cook until creamy. Put the risotto with shrimps in a plate, then add the zucchini and some burrata.

Today fresh Red garlic from Nubia and Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore has just arrived picked up by our trusted farmer Bartolo of the Agricultural Company Balducco Fulgatore in Nubia (Sicily). Red garlic from Nubia is a variety characterized by an intense red color on the outside and an Allicin content over the average. This last substance is responsible for the garlic pharmacological properties and moreover it gives the typical aroma and intense taste. In fact the red garlic contrasts the development of some bacterias, it helps preventing cardiovascular diseases, regulates the arteries pressure and favorites the lowering of cholesterol percentage in blood. The red garlic from Nubia, thanks to the high content of allicin, contains the peculiarities of this product in a larger quantity than the other kind of garlic from other territories, fro this reason the concession of the PDO certificate is in progress.

Parmigiano Reggiano follows a strict and precise disciplinary, but, despite that, all the parmigiano reggiano aren't the same. Parmigiano Reggiano Vacche Rosse (milk from the red cow) matured 48 months unicity derives from the milk origin, in fact it is realized using only red cow milk, a race which arrived in Italy with the Longboards. This race has a fewer production comparing to the average but an higher content of proteins and caseins, so it is more adapt to the cheese production. After 48 moths of maturation the parmigiano vacche rosse has a delicate yet long-lasting flavor, without being piquant. The dough is slightly grainy and the long aging period guarantees an intense yet delicate flavor, which is typical for this variety.Recommendation: Parmigiano Reggiano must never be served cold, but should be at room temperature. The Parmigiano Reggiano of the red cow is ideal to emphasize the flavor of stews, main dishes and salads. Optimal for filling ravioli and other stuffed pasta. Or as a companion of sausages, mostarda and jam. Perfect to genuine balsamic vinegar of Modena or acacia or multi-flower honey. Goes well with well-structured red wines (Barolo, Barbaresco) and white sweet wines.

Sicily is a land full of many excellences as we talk about food products. But fewer and fewer companies can be said to make an artisanal and completely genuine product without using preservatives ora chemical additives. Agricultural Company Adamo is one of those companies which cultivates and realizes all their product without using any artificial tool or method. Today we're introducing you a very fresh, tasty and versatile product: Pistachio pesto - Azienda Agricola Biologica Adamo. Pistachio can be considered the "Sicilian land gold" and this pistachio pesto reflects the outstanding quality of this raw material. Adding it to a dish of good italian pasta or toasted bread it will enhance your recipe with its unique and incredible taste in a 100% natural way. Ingredients: Pistacchio 55%, Extra Virgin Olive Oil 44%, salt, balck pepper.

Here's the last Conte de Quirra agricultural company artisanal beer, the darkest one: Maschera Nera (Black Mask) Beer - CONTE DE QUIRRA. This is an Italian artisanal beer whose barley is cultivate in Sardinia and then the beer is produced in Tuscany. The result is a Stout beer rich and smooth taste. Balance between bitterness and sweetness of the malt, with a medium alcohol content. Easy to drink, goes well with almost all dishes. Notes of toasted malt and coffee. In the finish chocolate, licorice and dried fruit. Even if it could sound strange the pairing black beer and oysters is a great and pleasant combination of tastes. Characteristics: Malt: Maris Otter, Crystal, Chocolate, Oat, Cafe, Roasted; Hops: Magnum, Simcoe; Color: Black; Alcohol content: 5.5%; Bitterness: 50 IBU

Why eating healthy always should mean tasteless? Of course we don't think so, and we will prove it giving you a recipe that is both healthy and tasty. It's all up to the raw material you use, in fact Tumminia pasta, differently from most of the other varieties of pasta, derives from an ancient Sicilian wheat which not only has a lot of benefits on our body, but is has also an unique and outstanding aroma which will make you fell in love with this product. So here's today's recipe: Semi-wholemeal Tumminia wheat Tagliatelle - Fastuchera with seasonal vegetables. Ingredients: 300g of tagliatelle fastuchera, seasonal vegetables (today we're using aubergines, zucchini, onions, fava beans and cherry tomatoes), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. Firstly cut the vegetables in small pieces, take a pan and make them stir fry together with a little EVO oil and seasoning with salt and black pepper. Then put the tagliatelle in boiling salted water for 3 minutes, then drain them saving a little of the boiling water. Put the tagliatelle in the pan finishing the cooking with the vegetables adding the cooking water (1\2 spoonfuls) for one minute nearly. If you want a touch of extra flavor you can add some mature salted sheep's ricotta.

Find distinctive vintage wine has become more and more difficult. These kind of wines, with the passing of years, have been ageing becoming better and better even after a lot of time as only the best italian wines can do. In our catalogue you can find wine like AMARONE BERTANI 1960, a very rare and unique jewel of Italian enological culture. Currently we have 1482 bottles in this category. If you are looking for a particular or special wine, we recommend to look these up at our website through the search function and/or have a look at the wines of the category vintage wines, there you will find real wine masterpieces as AMARONE DELLA VALPOLICELLA TOMMASI 2000, BRUNELLO BIONDI SANTI 1979 and many others.

Strong Beer Ale Orientale Sarda - CONTE DE QUIRRA is an Italian artisanal red beer whose barley is cultivated in Sardinia and then it is made in Tuscany. It is a full-bodied beer of a dark amber color. On the palate, notes of special malt, reminiscent of dried fruits. Furthermore, notes of chestnut, hazelnut and light toasted notes of bread crust. It is the ideal combined with white meats or grilled fish. Characteristics: Malts: Maris Otter, Pilsner, Crystal, Special B; Hops: Challenger, Bramling Cross; Color: red beer; Alcohol content: 6.5%; Bitterness: 40 IBU

What about begin the week with a good artisanal beer? American Pale Beer Ale Serpentara - CONTE DE QUIRRA is an amber beer made from Sardinian barley and then produced in Tuscany, with a strong hops share and notes of citrus and grass. The intensive, although not aggressive bitterness is counterbalanced by the caramel notes of malt, which can make it appear as balanced. The ideal pairing is, as it is an Ale beer, with slow cooked meats like roasts, pork shin or lamb as they contrast well with the caramel notes of this beer. Characteristics: Malt: Maris Otter, Munich, Wheat, Crystal, Chocolate; Hops: Cascade, Warrior, Simcoe, Citra; Colour: Amber; Alcohol content: 5.5%; Bitterness: 40 IBU.

One of the principles of our company philosophy is always use what nature gives you without forcing it, because eating and cooking seasonal vegetables is fundamental in order to have the healthiest and best tasty diet as possible. So we're giving you a recipe whose protagonist a typical Italian summer vegetable: the courgette flower. Courgette flowers have been cooking as a summer delicacies for centuries, mostly in the central-southern regions of Italy. They are considered one of the first street food of the history, they're cooked in different ways from region to region but all of them were fried. Today we're giving you our recipe for delicious stuffed courgette flowers fried in batter. Ingredients: courgette flowers; 110 g of Organic flour soft wheat type 0; 100 ml of ice-cold Blonde Beer Ale Tavolara - CONTE DE QUIRRA or Sparkling water and a pinch of yeast, 100g of Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, some Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, Organic extra virgin olive oil - Adamo, black pepper, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande First let's make the batter: amalgamates in a bowl the flour and the beer\water and yeast using a whisk. For the stuffing cut the anchovy fillets in rough and not too small pieces and mix them with the buffalo ricotta and season with some black pepper and e little EVO oil. Then stuff the courgette flowers, immerge them in the batter, deep fry them in frying oil, when they will be ready dry them and season with some sea salt.

This is the second step of the artisanal beer vertical by the agriculture company conte de Quirra: Birra Golden Ale Costa Rei - CONTE DE QUIRRA As the other beer the barley is cultivated in Sardinia and then beer is made in Tuscany. The result is a simple but powerful refreshing blond beer: In the glass, notes of meadow flowers combine. Soft on the palate with little carbonic acid with a balanced finish (5% Alcohol content) The ideal foodpairing is with Tuscan cold cuts as finocchiona and guanciale, or it could be a great combined with a mix fish or vegetables fry.

Today we're introducing you Conte de Quirra, a Sardinia company which produces 5 great different types of artisanal beer that we will describe you during the next days. All of those Italian Artisanal beers are made from barley cultivated in Sardina and then the beer is realized in Tuscany. The first beer we're describing is Blonde Beer Ale Tavolara - CONTE DE QUIRRA: this is a lightly spiced beer which reminds of the German weiss or the Belgian blanche, but it is anyway endowed with a great alcoholic graduation (5,8%). It is a fresh and refreshing beer which pairs perfectly with a pizza or fish cruditès.

Unfortunately the 2017 wine vintage won't be very productive in most of North Italy. The sudden fall of temperatures in April and the consequent hailstorms made a lot of grapes fell prematurely from the vines, so certain areas as Franciacorta will have a very very low production for this year as some producers have told us personally. So if you desire to have some bottles of Franciacorta wine in your personal wine cellar for the next year you will have better equip yourself as soon as possible. Here's the link to an article of the most famous Italian economic magazine "Il Sole 24 Ore" about this situation. http://www.ilsole24ore.com/art/notizie/2017-04-21/maltempo-coldiretti-danni-100-milioni-campi-151204.shtml?uuid=AE76OO9

Need a fresh and quick ideas for these hot summer days? Here's a genuine, tasty and fresh recipe: toasted bred with stracciatella, tuna bottarga and mint aromatized zucchini. Ingredients: slices of bread, Apulia stracciatella, tuna bottarga Bluefin tuna bottarga 500/800 - La Bottarga di Tonno Group, zucchini, Italian extra virgin olive oil, fresh mint, salt and black pepper Firstly toast the bread, cut bottarga into thin slices and season it in a small bowl with some extra virgin olive oil. Cut the zucchini into thin rounds and make them stir fry in a pan with some evo oil seasoning with some salt and black pepper. When zucchini will be almost ready add the fresh mint leaves sliced by hand, finish the cooking and amalgamate in order to make vegetables absorb fresh mint aroma and taste. Finally take a slice of toasted bread, put stracciatella as the base and over it put mint aromatized zucchini and then the tuna bottarga Bluefin tuna bottarga 500/800 - La Bottarga di Tonno Group with a final splash of evo oil, you and your guests will immediately fell in love with it! A great wine pairing to add value this recipe will be a Franciacorta white sparkling wine as La Valle “Naturalis” - Franciacorta Extra Brut D.O.C.G. .

During the SMV Canada (Sélections Mondiales des Vins), which is the most important international North American wine contest, GARDA CLASSICO CHIARETTO D.O.P. - Tenute del Garda has been awarded with the gold medal. Even if chiaretto isn't among the most well known kind of wines at international level, Tenute del Garda's one ha been very appreciated thanks to its freshness and sapidity which makes it a pleasant wine without bothering after few glasses (on the contrary usually sweet wines tend to tire after few sips). Our compliments go to Tenute del Garda, which is a true Garda wines producing company made up of very genuine, passionate and well skilled people who have been making great wines all over these years transmitting the perfumes and tastes of the Garda Lake territory.

Wine is not only something to drink during your meals, wine is culture, history, a tale about the land where it comes from and people who makes it. Wine is also something do add value to food, you have to choose the right wine in order to elevate you recipes at the highest level, but it isn't an easy matter, so how can you select the perfect wine according to what you're eating and your personal taste? OIP has invented the first online sommelier for helping you in this choice, only 5 clicks and our experts will give you the best Italian wine to pair for each Italian recipe or food among a selection over than 5000 great Italian wines completely for free. So what are you waiting for? Let's try it in our home page!

Today we are going to tell you an ancient story from the south Italy, the freselle story. The freselle or friselle origin dates back to the XIV century as a true popular food, in fact at first they were only slices of stale bread which we're cooked in the oven again to toast and then when they got dampened with some current water they become ready again to be eaten sided with fresh vegetables. Freselle were also known as the sailor's food, in fact as sailors had to face long voyage, so the friselle were adapt as they never go bad because they can't dry out. Freselle are a typical summer recipe as they're quick, simple, they don't contain fats and they are garnished with fresh vegetables and other ingredients like anchovies or mozzarella, so, her's our recipe. Ingredients: 4 freselle, 6 leaves of basil, 1 red garlic clove, 400 g of cherry tomatoes, 30 g of ancovy filets under oil, extra virgin olive oil, oregano, salt. Dumped the freselle with cold water and cut the cherry tomatoes into small pieces. Put the cut tomatoes in a bowl seasoning them with the EVO oil, salt, oregano, Cut the anchovy filets into small pieces and put them with the tomatoes salad adding also half of the garlic clove after having squashed it and the basil leaves broken into pieces by hand (if you used the knife they would get back) and finally season with salt. Mix all together to amalgamate well the ingredients and put them on the friselle. Why don't eat freselle with a fresh Campania buffalo mozzarella? You'll have an exceptional combination for you fresh summer meals.

Today we want to describe you one of the symbol, maybe the symbol, of the Roman gastronomy: the Pasta all'Amatriciana. The Pasta alla'Amatriciana is a direct descendant of the pasta alla gricia, which is a dish of spaghetti seasoned with EVO oil, clack pepper, Roman Pecorino and guanciale, born in a village called Grisciano. The adding of tomato to the recipe is attributed to a Roman chef called Franceso Leonardi who cooked the first Amatriciana at the end of the XVII century at the court of the Pope, serving during an important institutional banquet a popular dish in perfect Roman style. The amatriciana, as many other pasta recipes, hasn't a strict and well defined disciplinary, there are different adding even depending on which ingredients you have at home, many variants which anyway maintain 3 fundamental ingredients as base: guanciale, tomato and Roman pecorino. Here you are our recipe Ingredients: 400 g of bucatini, 200 g of guanciale, 300 g of tomato sauce, 75 g of grated Roman pecorino, red chili pepper. Put the basta in boiled salted water looking at the cooking time on the pasta box and mixing it in order not to make it attach to the pot. Meanwhile brown the guanciale cut into small cubes (not too small) in a pan until it will be crispy. Then add the tomato sauce and the sliced red chili pepper and make it cook at low flame until the sauce get the right consistency. When the bucatini will be al dente drain them and amalgamate with the sauce stir frying them together adding the roman pecorino, serve them well hot.

Another great result obtained by Orsumella, Chianti Classico DOCG - Tenuta Orsumella, the specialized magazine Gilbert & Gaill ha reviewed Orsumella, Chianti Classico DOCG - Tenuta Orsumella with a score of 87\100. Tasting notes: Deep garnet. Subtle nose of cherry with some faint toasted oak in the background. Ample, rich, lively palate displaying a lovely velvety texture and shy aromas followed by upfront herbal presence. Precisely delineated, allow to mature. A real chianti classic DOCG which, in spite of it needs further aging, it has already impressed positively many famous sommeliers.

CORTE RINIERI - Chianti Classico D.O.C.G. Riserva - Tenuta Orsumella has recente been reviewed by the wine specialized magazine Gilbert & Gaillard with a rate of 87\100. These are the tasting notes: Bright, clear garnet. Shy nose offering up fine mocha, spice and herb notes with stone fruit undercurrents. A silky attack leads into a lively palate with medium concentration, quite backward aromas and oak influence mid-palate. Still disjointed, keep waiting for further evolution. This confirms the meticulous research and knowledge both in the vineyard and in the cellar made by the Tuscan company producing a wine of great value recognized both by the consumers and the sector's experts.

Lugana Doc Cru Orestilla 2015 - Montonale has just won the award as the best Lugana Doc during the Vinalia 2017 in Desenzano del Garda. It has been voted by 60 expert wine priors. But the most prestigious international award has come from the Decanter Wine Awards in which it has conquered the platinum medal with a score of 95\100 and the title of "Best in show- Best white Single-Varietal", that is the say the best single-varietal white wine. Our congratulations goes to Monotonale winery company for the great efforts and excellent results as representatives of the quality of the Italian wines.

Today we're going to introduce Italian pata negra: the Raw ham from the Calabrian Black Pork. Its similarities with the Iberian cousin are several, starting from the race of the pigs, in fact both of them have black coat, that is to say an hybrid between a wild boar and a pig. What differentiates the Calabrian black pork from the others is the slow growth of the animal, this leads to a better maturation of the meat but also to better nutritional values of raw ham containing omega 3 and omega 6 acid fats. These can normally be found only in fishes and seaweeds, their action combined in the right measure is beneficial for our health among which helping the prevention of cholesterol, diabetes and hypertension. Those its have an exceptional capacity to adapt themselves even to the most ostile ground, this is the reason why they still eat (mainly acorns, chestnuts and cereals) and live in the wild for the most of time. The consortium Nero di Calabria has put together many small selected local farm animals with the aim to give the right value and visibility to a product that has lacked in promotion and making of a brand in the past, but is as good as (or also better) other more well known high quality meats. One most exceptional product is the Raw Ham: it can be season up to 36 months having all the olfactory and taste characteristics which make it resembles Iberian jamon, with a sweet and creamy fat which melts in your mouth incredibly. Nero di Calabria products are completely artisanal, challenging the request of complete homogenization and homogeneity of tastes requires by the global markets.

Today we're suggesting you an elegant but simple and quick recipe thanks to the quality of our red tuna which doesn't need much cooking or processing to show its incredible taste and freshness. For this recipe we are using the so called ventresca which is red tuna belly that is to say the finest and fattest part of red tuna. So here you are Black and white sesame crusted red Sicilian tuna with soaked black chickpeas hummus and coffee mayonnaise. Ingredients: 100 g of red tuna ventresca; hummus; mayonnaise and coffee powder For the hummus: 50 g of sesame seeds, 300 g of pre-cooked chickpeas; 75g (cl) of hot water; the juice of a lemon; sesame oil; 1 spoon of paprika; 1 garlic clove; parsley; salt and pepper. (normally hummus should be made in a "Suribachi" but a mixer will be ok too) Peel the garlic eliminating the core and chopping it up and chop up parsley too. Toast the sesame seeds in a pan for 2-3 minutes. Put the seeds in a mixer adding flush sesame oil, salt, water; then unite the cooked chickpeas and continue to amalgamate them adding the rest of the ingredients until the result will be uniform. For the mayonnaise: 2 eggs; seeds oil; juice of half lemon. Put the eggs in a mixer and add gradually slush seeds oil until the sauce reaches the right consistency. When the sauce consistency will be fine add the lemon juice and in the end only a little coffee powder (not too much as coffee has a very strong taste). Put the ventresca on a baking tray in an hot oven at 180 degree with some olive oil putting some sesame seed on the tips of the tuna and cooked for nearly 4 minutes (but you have to control it in order not to make it too cook). Put the hummus first in a soup plate, garnish with coffee mayonnaise and put the red tuna on the top.

When it's dealing with Italy's culinary traditions, you have always to give an important position to the 3 typical Roman pasta: Amatriciana (Gricia too, which is Amatriciana ancestor), Carbonara, Cacio e Pepe. Today we're giving you Pasta alla Carbonara recipe, which origin dates back to the world war two when american soldiers traditional breakfast (eggs and bacon) was mixed with pasta using Italian ingredients and touch discovering this incredible bond of tastes. Ingredients: 400 g of spaghetti Cavalieri, 5 egg yolks 150 g of guanciale - La Cinta di Guido; 100 g of grated Roman Pecorino; black pepper ground at the moment and salt. Unite the egg yolks with the grated pecorino and black pepper (be generous) mix them making a dense cream. Stir fry the guanciale cut into small cubes until it will be crispy (also adding to the cream a little of the fat released by the guanciale to give more flavor). Boil the pasta in salted water, when spaghetti will be cooked "al dente", drain them and amalgamate in a bowl with the cream and guanciale, add a final touch of black pepper and serve it well hot.

Musetto - Salumificio Lovison is the exclusive product by Lovison Friulian agricultural company, this specialty was invented 110 years ago by the company's founder Agostino Lovison. But the reason that distinguish theirs from other great quality producers's too is the use of the noble parts of the pork head from only Friulian pork meat bred using ogm free animal feeds and a secret mixture of spices among which cinnamon,coriander,nutmeg,cloves and pepper. The great Italian 2 michelin stars awarded chef Carlo Cracco has introduced a recipe with the Musetto Lovison in his restaurant menù: Ravioli stuffed with Musetto with vegetable mostarda. Ingredients: For the pasta: 1 kg of 00 flour, 8 egg yolks, 1 whole egg, 20g of Italian extra virgin olive oil For the stuffing: 200g of Musetto Lovison, 80g of stewed savoy mash (make the savoy brownish with 50g of onion, pour with some water and salt, cook fro 1 hour at least. blend with the mixer adding the Musetto Lovison, season with salt and pepper. For the mostarda: 80g of vegetables mostarda (cut into pieces), 80g of celeriac julienne cut. With the flour, eggs, evo oil and salt make an Italian fresh pasta. Roll out the dough, put some stuffing and give the cappelletto shape. Cook the ravioli for 3 minutes in boiling salted water and then stir fry with some calf juice. Put in the plate together with mostarda, celeriac and serve it.

If after some day your fresh red tuna it is not as fresh as it has arrived and there are still some left-overs don't worry, we have the right recipe for you. We're talking about pasta with tuna, purely mediterranean style pasta dish with capers,cherry tomatoes, almonds and olives, this recipe will bring you all the tastes and freshness of the mediterranean diet in a quick, simple but very tasty and genuine recipe Ingredients: 400g of Paccheri - Pasta Bossolasco; 200g of Sicilian red tuna, salted Sicilian capers; 200g of cherry tomatoes; 3 spoons of chopped taggiasche olives; toasted Sicilian almonds, Italian extra virgin olive oil and salt. First put some extra virgin olive oil in a pan, then cut in 2 halves the cherry tomatoes and add them to make them cook and extract the juice. Then add the red tuna and cook with cherry tomatoes and after one minute add the rest of the ingredients (capers, olives and toasted almonds) cooking together for 2 minutes (not too much otherwise the tuna will be chewy). In the meanwhile boil paccheri bossolasco in boiling salted water for 12 minutes (read how many minutes on the pack for each kind of pasta), drain the pasta and make it stir fry with the other ingredients adding the oregano for one minutes in order to amalgamate well and "buon appetito".

Pasta alla norma is one of the most ancient Italian pasta recipes whose name was given in honor to a Catania (a city of Sicily )the famous comedy writer Vincenzo Bellini during the first play of his famous theatrical play "La Norma". Today we want to write you a recipe of a 100% Sicilian pasta alla norma, using a pasta made of an ancient Sicilian durum wheat variety called Tumminia cultivated and processed in Alcamo (a village on the western side of Sicily). the result is a semi-whole pasta endowed with an unique aroma and a lot of beneficial organoleptic properties. Ingredients: 400g of Timilia Biological Penne Rigate - Az. Agricola Biologica Adamo; 500g tomato sauce ( you can add cherry tomatoes if you want some extra freshness), mature slated sheep's ricotta, 2 aubergines, 2 cloves of red garlic from Nubia and basil, Sicilian extra virgin olive oil, salt and pepper. First of all you have to wash aubergines and cut them into slices, cover them with cooking salt, put on them a weight an make them dry for one hour at least, with this process they will loose all the water in excess and they won't absorb too much oil. Then wash them from the salt, cut them into cubes and you can decide whether to deep fry them (original recipe) or put them in a pan with some oil (lighter). When aubergines will be cooked ad the sauce to them putting on this sauce the entire garlic clove (that you will take out after the sauce will have acquired its flavour) and make it cook until it has reached the right consistency. During the sauce cooking boil the pasta until its is "al dente" (control the minutes of cooking on the package), dry it and make it cook with the sauce to amalgamate it. At the end add some mature salted sheep' ricotta (be generous) and the remaining leaves of fresh basil.

Usually an excellent product as raw ham is should be eaten pure as it is with only a piece of good bread. But today we're trying to suggest you a recipe with raw ham using the most adapt product Piece of Prosciutto di Parma (parma ham) aged 18 months - Ghirard Onesto because , in our opinion, is an high quality parma ham which thanks to its sweetness and short seasoning can go along perfectly with other ingredients. So here you are our raw ham rolls, a good recipe for you aperitif or appetizers. Ingredients: 4 slices of parma ham, a bunch of chives, 150g of fresh soft cheese, 4 eggs, soft inside of bread, salt and pepper. Prepare the hard-boiled eggs in boiling water for 5 minutes and then make them cool down. Open the bread and take the soft inside, extract the yolks from the hard-boiled eggs, mice them and mix them with the soft inside of bread. Add to this mixture the fresh cheese and season with salt and pepper, amalgamate all the ingredients and add chives. Finally prepare singularly the rolls using two spoons making a quenelle to put on each slice, roll up the raw ham and close each roll with a blade of chives.

Italy is the country which posses has the most variety of extra virgin olive oil of the world. Not all of them have the highest quality due to some dishonest producers who sell counterfeit extra virgin. We assure you in our web site you will only find the real Italian extra virgin olive oil made by genuine and skilled producers. An example of a true excellence in this field is Tuscan extra virgin olive oil IGP mono-variety Frantoio - Clivio degli Ulivi, a PGI extra virgin olive oil by the company Clivio degli Ulivi which han just been awarded with "5 excellence drops" by the National Association of the Oil Somellier, here's the link to the awarded EVO oils http://www.bibenda.it/news_bibenda_singola.php?id=4425 .

Not all the people know that Sicilian red tuna fishing is regulated by a EU disciplinary, in which only few fishermen for every nation,and only during certain short periods of the year, are allowed fish pre-determined quantities of red tuna which are controlled and certified. In fact if you will buy our Sicilian fresh red tuna we will attach the ICCAT certificate too. As in these days the fishing period of red tuna has just started we are suggesting you a very simple but delicious tuna recipe which needs and will exalt the real taste of red tuna and its extreme freshness : the tuna tartare Ingredients: an extremely fresh red tuna slice, extra virgin olive oil (a delicate one is recommended in order not to cover the tuna taste), Thin Raw Sea Salt Picked by shoulder, white pepper, fresh mint and a few Sicilian lemon skin. Cut the red tuna into small cubes, marinate the tuna with EVO oil, a few lemon skin and white pepper. Then adjust with a pinch of raw sea salt and minced fresh mint an serve it with a new pouring of oil.

The Chianti Classico is a well known and appreciated wine all over the world, if you want to taste an excellent one let's try Orsumella, Chianti Classico DOCG - Tenuta Orsumella which only few days ago during the Decanter World Wine Awards 2017 has been awarded with a silver medal and a 90\100 score.

Today we start in our flash news section the recipes column, as our web site name we will write only Italian recipes. The first one is a very historical and tasty Italian street food, we're talking about the original Mozzarella in Carrozza. The origin this recipe dates back to the XIX century, it was invented to avoid wasting when ingredients began to be less fresh, so people tried to put this spun curd cheese between two slices of stale home made bread and frying it: the result was outstanding! Ingredients for four people: a 350g Buffalo Mozzarella (the only kind allowed!); 8 slices of home made or natural Italian bread, 2 eggs, 4 anchovy filets in EVO oil#, flour, oil to fry. Cut the mozzarella into slices and make it drain, eliminate the bread crust. Put the mozzarella slices on the bread slices and add the anchovy filets, close with another bread slice and push them together. Pass the stuffed bread first into flour and then into whisked eggs; warm abundant frying oil and ,as soon as it reaches the temperature, fry the mozzarella in carrozza. Drain them and serve them well hot!

Congratulations to Tenuta Orsumella as during the last Decanter World Wine Awards (2017), their Tuscan Classic Chianti Riserva CORTE RINIERI - Chianti Classico D.O.C.G. Riserva - Tenuta Orsumella has been awarded with a bronze medal and a score of 88\100.

As in the last post we wrote about Pesto alla Trapanese now we would guilty if we didn't suggest you the right kind of Italian pasta to pair it with: the Busiate Trapanesi. This marriage is that perfect thanks to the same environmental and climatic conditions but also thanks to the passion and know-how of the producers are fundamental. The Busiate Trapanesi - Pastificio Campo in fact are still made following the local traditional method, using only Sicilian durum wheat Semolina which has an high protein content and remains al dente even after a long time of cooking.

As in the last post we wrote about Pesto alla Trapanese now we would guilty if we didn't suggest you the right kind of Italian pasta to pair it with: the Busiate Trapanesi. This marriage is that perfect thanks to the same environmental and climatic conditions but also thanks to the passion and know-how of the producers are fundamental. The Busiate Trapanesi - Pastificio Campo in fact are still made following the local traditional method, using only Sicilian durum wheat Semolina which has an high protein content and remains al dente even after a long time of cooking.

With the summer and high temperatures you often would like to eat something fresh but tasty, Seasoning for Pasta alla Trapanese - SoloSole is a Sicilian typical sauce which is perfect for these hot days. Its ingredients are full of freshness and flavour, but at the same time they're also healthy and light as it contains only tomatoes, EVO oil, toasted almonds, basil and salt. All the the ingredients used by SoloSole are cultivated and harvested in Sicily, so we're talking about extremely high quality raw materials!

Sassicaia 2011: in the beginning you can immediately feel the alcoholic note but only for few seconds, then you start to feel the freshness and refinement of the fruits as strawberry, currant accompanied by a vibrant vegetable ground shade. The taste is very lively and the alcoholic note is balanced by a fine acidity and mature tannins. The final is very convincing. Ratings: Gambero Rosso 95\100; Robert Parker (Wine Advocate) 94\100.

This morning, on one of the most important Italian tv, a service about Rice Principato di Lucedio has been broadcasted. Our congratulations go to this company for being a true and correct symbol of the high quality Italian rice.

A strong factor of differentiation of pasta, nowadays, is selecting and cultivate the wheat directly within the company properties. This can allow the company to control the best way the raw materials and make a product different from any other on the market. Pasta Bossolasco is a Piedmontese company which has decided to try this difficult but stimulating challenge making an unique high quality Italian Pasta. To test them try Paccheri - Pasta Bossolasco or the other available formats, you won't regret it!

A strong factor of differentiation of pasta, nowadays, is selecting and cultivate the wheat directly within the company properties. This can allow the company to control the best way the raw materials and make a product different from any other on the market. Pasta Bossolasco is a Piedmontese company which has decided to try this difficult but stimulating challenge making an unique high quality Italian Pasta. To test them try Paccheri - Pasta Bossolasco or the other available formats, you won't regret it!

Only few bakers still make a natural dough beginning with a natural starter without any additive and using a wooden oven, but our trusted baker Forno Astori still does! It produces different kind of breads for every taste and need, but each one of them is 100% natural, doesn't contain additives and starts from a natural starter all cooked in a wooden oven. To begin it is advised firstly to try the most famous Italian bread : Stonebaked organic Pugliese type bread - Forno Astori.

The Catstelmagno has ancient origins, in fact it was already well known in the XI century as it was mentioned in some books or laws of that time. Castelmagno Of Mountain DOP - La Bruna is made from milk of cows who gaze in Alpine Hut over 1000m of height. The herbs of the Alpine Hut give the cheese an unique taste and colour. The result is a very seasoned cheese, so it's recommended to eat it at the end of the meal accompanied by different full bodied red wines like Nebbiolo o Barolo depending on the seasoning.

La Valle “Rosé” - Franciacorta Brut D.O.C.G. 2012 vintage in April 2016 has been rated 89\100 by the famous Italian sommelier Luca Gardini (Gardini Notes, the wine killers). This wine is the born from the meeting between the elegance of the Chardonnay grapes and the power of the Black Pinot grapes and the result is an incredibly lively wine that is perfect not only for aperitifs but also with fish based meals and particularly with crustaceans.

Did you know that Apricot jam Agrirape was named the best Italian apricot jam by Gambero Rosso in 2013? This result has been achieved thanks to the natural method of cultivation without any fertilizer in order to maintain the best taste and the great organoleptic properties. The secret are the simplicity of the ingredients, in fact the fruit percentage in the product is very high (75%), accompanied only by brown sugar and lemon juice.

Everybody knows pasta in Italy serious matter and every region has its own special one. Today we're going to show you Testaroli of Lunigiana - Arconatura the Liguria specialty. It dates back to the Romans in an area on the boundary between Tuscany and Liguria (Lunigiana). The dough is only made up of spelt flour and water, the consistency is unique thanks to its porosity and capacity to absorb the seasonings. As every good Liguria specialty this pasta combines perfectly with pesto alla genovese

Sassicaia 2013 is a wine part of an exceptional vintage. Even if it is still young you can sense elegant aromas like blackberries, vanilla and tobacco. In the same way the taste is promising for the future with some wooden notes, full bodied, vivid acidity and a decise final. It is better to drink it after 2020. Scores: Jemes Suckling 98\100; Parker 96\100; Gambero Rosso 3 glasses 100\100.

More and more agricultural company are running to acquire a land in the Etna volcanic area, which is the reason? Etna wines, like their territory of origin, are fascinating and complex, hard work and know how are fundamental but the results are worth the efforts as QUOTA 600 ARCURIA ETNA ROSSO doc - Graci will show you.

Thousands of people desire is eating chocolate without putting on weight. Cioccolato di Modica Dolce Amaro- Pasticceria Spinnagghi is far less fat then average chocolate thanks to the absence of cacao butter and its sugary taste and its sandy consistency are very characteristic.

If you desire a true and pure Tuscan Oil at a good price the perfect choice is Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido. It is obtained with the traditional press system where the olives are pressed only once without warming it in order to allow oil come out spontaneously and conserve all the organoleptic properties. This EVO Oil has Biologic and I.G.P. Certifications.

Parma Ham production dates back to the Romans, when many authors like Catone or Oratio used to describe its incredible taste and production. Prosciutto di Parma Ghirardi Onesto has innovated those artisanal methods but always maintaining handicraft respecting the PDO disciplinary.

Sassicaia 2010: this sinuous and elegant Italian wine is the son of a vintage similar to the 80s ones, when who was able to envalue it could produce a great wine, otherwise it remained anonymous. Its taste is fresh, salty and elegantly accompanied by the refining woods.

What makes Salame punta di coltello - Salumificio Lovison different form the other salami? Of course the raw materials, in fact the porks eat only natural OMG FREE cereals exclusively in Friulian farms. But the main reason is the hand chopping of the meat in 2cm square pieces and then a 3 months seasoning. This rough grain consistency will exalt and make you feel the real taste of the meats.

What makes Salame punta di coltello - Salumificio Lovison different form the other salami? Of course the raw materials, in fact the porks eat only natural OMG FREE cereals exclusively in Friulian farms. But the main reason is the hand chopping of the meat in 2cm square pieces and then a 3 months seasoning. This rough grain consistency will exalt and make you feel the real taste of the meats.

Our latest news on pur catalogue of the Orto Mio pot plants. The best quality pot plants on the market to allow everybody cultivate their own fish, healthy and genuine vegetables and aromatic herbs. These pot plants are easy to cultivate and they don't need much space, you can easily cultivate them in you garden or balcony, let's try them!

Sassicaia 2008 has an outstanding and elegant aromatic content. But the best part arrives when you taste it: its length seems to be infinite, the tannin is velvety, sapidity is continuous combined perfectly with a great quality acid verve.

Sassicaia 2008 has an outstanding and elegant aromatic content. But the best part arrives when you taste it: its length seems to be infinite, the tannin is velvety, sapidity is continuous combined perfectly with a great quality acid verve.

Nowadays is difficult to find really high quality stuffed pasta. When we first saw how tradizioni padane worked we immediately understood how good were they're products, in fact they're hand made by several women who make pasta as it is home made but only on a bigger scale. The stuffing are several and different but they only one thing in common: absolute freshness. If you want to try something different Tortelli with sea bass tomato filling - Tradizioni Padane are lively recommended.

The Tomato purrè - Masseria Dauna has been mentioned among the best Italian tomato sauces in a gambero rosso article. It is described ad a fresh, natural and artisanal product, with a delicate taste due to the total absence of salt that, in our opinion, doesn't lessen it, but on the contrary it exalts its delicious natural taste. Here's the link to the Italian article. http://www.gamberorosso.it/it/food/1044965-piccoli-produttori-e-aziende-di-nicchia-ecco-le-migliori-passate-di-pomodoro

Panettone is a typical Italian christmas dessert, but who says you can eat this delicious product only during the christmas holidays? We sell all year long artisanal and high quality italian panettone. If you like newness let's try Premium Panettone Pear and Chocolate with Paper and Bow a little variant from the traditional one.

Panettone is a typical Italian christmas dessert, but who says you can eat this delicious product only during the christmas holidays? We sell all year long artisanal and high quality italian panettone. If you like newness let's try Premium Panettone Pear and Chocolate with Paper and Bow a little variant from the traditional one.

The Bitto 18 months aging - Stagionatore Emilio Brullo is a true excellence in the field of Italian cheese. Its ingredients? Milk from Alpine Hut Brune Cows, know how and patience. In fact the main characteristic of this product is that the longer it ages the better it will be! Before savor it remember to take it far from cold places for half a day.

The dry, hot year and the early grape harvest could have damaged Sassicaia 2007 which instead has had a strong great reaction during the next years. In fact its aromas are full and mature, the taste is very wide until an hot ending with a little durmast to stop the taste.

Your intestine fatigue to digest but you don't want give up eating pasta? Don't worry, Semi-wholemeal Tumminia wheat Tagliatelle - Fastuchera will save you. Thanks to the ancient wheat beneficial properties in fact this kind of pasta will help you decrease your intestinal disturbs with a characteristic and exceptional taste too.

Do you want to start your week end with a good Italian way aperitif? Let's try Prosecco DOCG La Marca, it is produced in Veneto, Italy's Prosecco region. La Marca has reached an high quality thanks to the good mix between traditions and innovation. This is certified by the 90\100 rate by Wine Spectator and many other rewards.

If you have already been in Sicily you know Sicilian Caponata is a must. The simplicity and freshness of the ingredients make this recipe unique and sublime. So Agricultural Company Adamo as a true Sicilian has decided to produce the Sicilian Caponata Azienda Agricola Adamo following the recipe of their grandparents and using only fresh Sicilian ingredients.

Acetaia Leonardi has been producing vinegar since the 18th century. The secret of its success are the use of product directly cultivated and picked up in the fields within the estate and se observation of the traditional method. Also the clime is the best for vinegar IGP thanks to the high temperature difference between summer and winter which allows the musts ferment and mature optimally.

La Valle Regium è stato recensito da uno dei migliori sommelier italiano Luca Gardini con un punteggio di 94\100.

Here's an institution of the Italian cold cuts: Culatello di Zibello DOP Oro Spigaroli. The Spigaroli family first start to create a breed of an ancient race of black pig in Parma, and brought back the culatello to an elite place in the world of cold cuts. This result was achieved thanks to the know how and the sacrifices of the workers and the scrupulous care of the microclime around the only 5000 pieces produced per year. years.

The Farina di Tumminia as it derives from an ancient raw wheat has some benefits on the immune system. The lignin contained in fact is not only able to increase the immunize defenses of the organism, but it is useful for the prevention of tumors too.

The Tuscan Extra virgin Olive Oil IGO Clivio degli Ulivi, as all the Tuscan Oil, has a well defined character. It is green intense coloured and well dense. The aromatic gamma is wide, from the just-cut grass, to thyme and white pepper. Its taste il well structured with some shades of cardoon and a closure balanced between the bitter and the hot. If you want to taste it at its best it is recommended raw, it sides well with grilled meat and legumes soups.

The Tuscan Extra virgin Olive Oil IGO Clivio degli Ulivi, as all the Tuscan Oil, has a well defined character. It is green intense coloured and well dense. The aromatic gamma is wide, from the just-cut grass, to thyme and white pepper. Its taste il well structured with some shades of cardoon and a closure balanced between the bitter and the hot. If you want to taste it at its best it is recommended raw, it sides well with grilled meat and legumes soups.

Sassicaia 2002 has been too criticized too much in the past years because of a vintage which wasn't that brilliant. But this wine, also thanks to the years of aging, is nowadays a fine ands pleasant wine. Its aromas alternates shades of orange skin and eastern spices, while its taste is, even if it is a fine wine, doesn't lack of depth and a salty final.

The Prosciutto San Daniele DOP Il Camarin is a top quality Raw Ham thanks both to the section of excellent meats and the processing which is mostly hand made. The aspect of the product is beautiful, thanks to the low content of fat and its red intense colour. Its taste is well balanced between saltiness and sweetness enriched by shades of dried fruit and cooked milk.

Nowadays only very few artisanal butter produces are left and Agricultural Company Frascio is one of those. we've personally visited the small farm with 40 red cows, but how can can customer know its hand-making? Surely from the exceptionally fresh taste but also from its irregular shape, in fact it is also modeled by hand.

The Colatura di Alici di Cetara (Traditional Anchovy Sauce) by Delfino is a slow food product following strict rules: The anchovies must be fished in the Gulf of Salerno, then they must be hand-cleaned, make drying under salt for 4-5 months in wooden containers and finally bottled in glass bottles and numbered by hand.

Pastificio Caponi is an artisanal pasta laboratory in Tuscany which produces egg pasta as you grandparents did. Per each kg of pasta 24 egg yolks coming from selected breeding farms are used , and the laboratory produces only 200kg of pasta per day because it follows a productive process as similar as possible to the home-made one. Here's a video of the whole production https://www.youtube.com/watch?v=kdN1ZmRiJHs

Pratum Coller by Andrea Pirlo* was funded in 2007, it's task is an eco-sustainable production without forcing nature, so high quality wine following the natural cycle in order to conserve the best organoleptic properties.

Pecorino Cheese Dolce di Cardo is a niche product made by an eco-sustainable agriculture. The use of living milk enzymes which metabolize the lactose according to the aging and a low presence of sodium are peculiarities which make this product tasty, easy to digest, nutritious and regenerating, fit for every age.

The Bresaola made from Fassona Piedmontese has an unique taste thanks to the fine Fassona beef, it is massaged during the dry salt with natural aromas. Moreover it stands out from the other bresaola also thanks to the low content of fats which is less than 1%.

Orsumella Chianti Classico DOCG will be at the Honk Kong Prowein 2017 from 8 to 11 May. At the stand you will be able to taste the Chianti Classico wine vintages 2013,2014,2015 and the IGT 2013

The Carnaroli Rice Principato di Lucedio is the fittest rice if you want to prepare a gourmet risotto. Carnaroli is the most prestigious Italian rice variety, the grain is big and rich in amylose which ensure a low glueness and an high endurance to the cooking which makes it perfect for risotti.

Some scientific studies have highlight that the consumption of ancient flours like Tumminia can help to contrast the rise of alimentary intolerances because, differently from the more spread white flour, they are few processed and modified.

Mundus Vini 2017 ProWein Düsseldorf, the biggest enological fair of the world. Silver Medal: Vesevo Beneventano Aglianico IGT 2013 and Silver Medal: Vesevo Taurus DOCG 2010.

Solo Sole has the power to put the true essence and tastes of Sicily in a glass can. The company is family-run and they pass down the traditional recipes through generations. The Sugo alla Norma is one of the most famous and traditional sauce of Sicily containing aubergines, tomato pieces, EVOO oil, garlic, salt and sugar. When you mix it with your pasta dish add a sprinkle of Mature salted sheep ricotta.

If you want to add a fanciful product to your table the Carasau bread by the artisanal bakery Panificio Puddu Raffaele is the right choice. The genuineness of its ingredients and its crunchiness makes it a tasty alternative to the classic bread.

Do you miss Tuscany? No problem, let's try La Finocchiona a typical salami with the add of some fennel by La Cinta di guido. It comes from typical local pigs with were firstly bred by the Etruscans. This pig race is a mixture of a pig and a boar, they are free range bred and contain good fats like omega 3 and 6.

1st place for Sarpa Poli at the Ultimate Spirits Challenge 2017 in New York. Grappa Sarpa Poli was rewarded with the Chairmans Trophy.

Even the NBA champion Lebron James relies on Italian wines when he wants to celebrate. In fact the king of the parquet has recently posted on instgram a photo of the king of the Italian wines: Sassicaia.

Even the NBA champion Lebron James relies on Italian wines when he wants to celebrate. In fact the king of the parquet has recently posted on his official instagram profile a photo of the king of the Italian wines: Sassicaia.

The secret for a great Pesto alla Genovese is the choice of high quality ingredients. This is clear for Pexto:the company has selected the best products available using only fresh ingredients from an alpine hut Parmigiano to the constantly fresh basil

Spring has already come,what's better than a wine that reflects the perfume of this season? The Dama Nera by Conte de Quirra represents perfectly springs thanks to its friuty and floral aromas and it's fresh taste: definitely a well done #Vermentino

If you're searching for a new plus in your pasta dishes the Mature salted sheep's ricotta is suit for you. it is an 100% hand made product by Caseificio Poma, it will give your recipes a sprint and a unique salty shade.

Review by International wine report: Brunello di Montalcino Castelgiocondo 2010 has been rated with 95\100 thanks to its aromas of fresh dark cherries, sweet spices, floral and mineral. It is full bodied and balanced showing excellent depth and focus.

Did you know that *La Valle Rosé Franciacorta Brut" was in the top10 wines of the US press?In article written by Neal Baker on the Washington Post the high quality Franciacorta Wines have been defined the answer the champagne and ready for the US marke

Cà Reinene is the Garda EVOO par excellence. Its outstanding quality has led it to have been the most rewarded Italian EVOO in 2016 receiving awards like the "3 foglie Gambero rosso" or the "3 olive Slow Food" and many others!

How to add a touch of originality to your fish based dinner? Let's try our Tuna bottarga, it comes directly from Tuna fished in the Sicilian open sea. This product can be served on a pasta dish or with some lemon and olive oil on a piece of bread.

Italian cheese: today the decree which sanctions the indication of the origin and transformations on the tags for every dairy product has become in law. This law privileges the traceability and the national production chain.

The San Marzano Tomato DOP is the king of tomatoes thanks to the combination between the mediterranean clime and the volcanic ground.It has a lot of health benefits sit contains lycopene an antioxidant and anti tumorous.

The producers say that it's time to promote the Sicilian Almonds. Compared to the concurrency they have a better in taste, aromas, visual impact and organoleptic properties. They also don't need any anti parasitic thanks to their hard peel.

The Calabria black pigs come from 20 selected breeders among the Sila mounts in the wild, they eat what they can get themselves from nature like hazelnuts or chestnuts. Their processing is handmade, and the result are exceptional meat full of good fats.

Recently some studies have enlightened the benefits from the ancient raw wheat Tumminia, thanks to its genuineness it helps the cardiovascular system thanks to a substance called lignin which maintains the heart healthy.

Sassicaia 1994 was the first bottle to receive the "DOC Bolgheri Sassicai". The 1994 vintage was characterized by freshness and raininess,the result is a perfume which highlight the integrity of the fruit which alternates with notes of coffee powder.

Do you want to allow yourself a sweet delight? let's try Sweet Pistachio Cream a typical Sicilian pastry specialty, made from 100% Sicilian pistachios by the artisanal agricultural company Agrirape, you won't regret it!

Despite the concurrency of the industrial livestocks the Piedmontese Fassona is still nowadays bred by small artisanal breeding farms.It is one of the beast Italian Meat thanks to its right tenor of intermuscular fat that makes it both lean and tasty.

Italy is the country with the largest variety of the finest Extra Virgin Olive Oil of the world. Every region has its typical olives variety, climatic conditions and cultivation techniques producing of extra virgin olive oil in a natural artisanal way

The Sassicaia 1992 has an resolved aroma, with dark tones which slowly show notes of small berries, tobacco, cacao and coffe.The taste is not too concentrated but it offers a fluid and harmonious sip. A great answer to one of the most difficult vintage

Vinitaly the Italian viticulture has just made a big step towards a more sustainable cultivation. SOStain is ready to be opened to many other Sicilian wine agricultural companies promoting practices for the respect of the environment and transparency.

Vinitaly the Nonino family has been dedicating to the art of distillation since 1897, so this year the company celebrates its 120th anniversary. The Nonnino's grappa are distillate only through artisanal methods.

After the last year flood the pasta manufacturing Rummo has been helped by the crowdfunding and the court of Avellino and now it's safe.

Vinitaly Restilyng made by the agricultural company Serena, the mission is combining tradition and internationalization so the company has proposed a new logo SERENA WINES 1881 which perfectly fits the new position of the brand.

Astoria celebrates its 30 years long participation at Vinitaly presenting three new wines: a barricade red wine and two sparkling wines.

Vinitaly celebrates the 50 years of Sassicaia. The iconic wine of Made in Italy a the center of a historical vertical.

Vinitaly 51st edition: Verona April 9-12 2017 Franciacorta La Valle Stand 16 Palaexpo Lombardy region (northern side 2nd floor) Franciacorta area.

Chocolate tasting in Modica. Conferences, laboratories and tasting at the event "Cioccolato in Fermento", scheduled from the 22 to 25 April in Modica.

The Red garlic from Nubia, is a very particular kind of garlic due to its red skin and its wealth of beneficial substances. This garlic has marked taste and flavour, moreover it contains the highest percentage of allicin among all garlic varieties.

Vinitaly: richness and softness. At the base of the hills: Gray Pinot, Lagrein, Cabernet Sunday 9 of April 2017 fom 9:30 to 18:00 pavilion 6 - Stand C2/D2.

In order to make people know the uniqueness of its production Pastificio Dei Campi has adopted a system that allows anybody to trace every single package of pasta form the wheat sowing to its packaging.

During the Vinitaly press conference La Valle has been rewarded as Lombardy Wines Ambassador in The World La Valle Franciacorta D.O.C.G..

If you are in Vienna give yourself a pause and visit Panino e Vino https://www.facebook.com/Panino.Vino/?fref=ts , the new Italian food products and Italian street food shop in the heart of Vienna in collaboration with OIP.

In the province of Vercelli has born an unique museum in the world: The Mondine museum is a jewel made up of memories realized in the Cascina Colombara. To see understand where the Acquerello Rice was born, a lot of people stop over Colombara.

Monday 10 April Vinitaly from 9:30 to 18:30 Pavilion 6 - Stand C2\D2 "Italia of Vinitaly". The White wines from the hills: White Pinot, Sauvignon, Gewürztraminer and the sparkling wines universe.

Parmigiano Reggiano is produced by the Cheese Factory Villa Righi and then it is made aging by Maturer Emilio Brullo, seasoner from 5 generations.

Terra dei Mille Marsala and Cremovo, the Marsala shades are many and various and they reflect its different tastes. A great personality but various wine which is the ideal for different moments and pairings.

From 2 to 4 April Great Wines of Langhe DOCG, after the 2015 success, the biennial frequency festival organized by the Safeguard Consortium Barolo, Barbaresco Alba Langhe and Dogliani returns.

Verona 7-11 of April Vinitaly will be wine and food. The Vinitaly wine cellar collects the best of the national wine labels and productions, hosting the great Italian wine cellars.

The Mozzarella ways is a festival which is taking place in Pestum the 19 and 20 of April celebrating its 10th anniversary. The gastronomic congress which promotes the Campania territory.

The Gin del Professore is the latest new entry on the OIP Catalogue, it a Spirit which is produced using Italian wild juniper coming from Tuscany and Umbria, then it is macerated with different herbs, spices, citrus peels and a secret ingredient.

We remind you of the possibility to buy whole wheels of Parmigiano Reggiano DOP and many other kind of Italian cheese available in our web store like Parmigiano Reggiano vacche rosse, Grana Padano, Bagoss, Cstalemagno...

Pitti Taste Firenze is going on from saturday 11th to monday 13th Marzo, the Italian saloon dedicated to the best food excellence, the Acetaia Giusti Traditional Balsamic Vinegar will be present too.

The 2017 wine fairs begin... we are waiting for you ProWein Dusseldorf.

Oi Beer, as the river Oglio was called in the local dialect, in its agricultural park the barley fields are cultivated passionately obtaining this unique beer: harmonious, natural and high quality. Agricultural Italian Beer

Vintage update for the Vitiano Falesco now available the 2014 vintage, discover al the Umbria wines.

The Great Cold Cuts guide rewards, three slices: Friuli Venezia Giulia Prosciutto San Daniele (raw ham) 24 moths DOP Camarin-San Daniele of Friuli (UD).

Bardolino preview is taking place today , 7th March 2017, in Lazise del Garda (Verona). "Città del Vino" will host the Bardolino Chiaretto and Lugana preview. 90 producers will make wine-taste 300 types of wine of the 2015 vintage.

Gambero Rosso: 5 stars assigned to the 2016 Brunello di Montalcino grape harvest. The Brunello producers have obtained a 5 stars rating last year too, the president of consortium Cencion has stated that they're satisfied of the result.

Salumi da Re is a national meeting of breeders, pork butchers and delicatessen owners that take place the 01-02-03 of April 2017. In its 4th edition Antica Corte Pallavicina (PR) will be there, Salumi da Re promotes the Italian Excellence.

Saturday 4 March the first "Wine Festival of Women" begins, Sardinia joins the initiative with Valentina Argiolas from Argiolas agricultural company.

Saturday 4 March the first "Wine Festival of Women" begins, Sardinia joins the initiative with Valentina Argiolas from Argiolas agricultural company.

The president of Masi Agricola Sandro Boscaini the 3rd of March 2017 has received the Leonardo Italia Quality Award 2016, a reward given every year by the Leonardo Committee to the most representative companies of the Made in Italy excellence.

Hiera Hauser Sicilian red wine is now available vintage 2015.

Azienda Agricola Agrirape will be present at the Taste Florence 2017 the 11-12-13 March, it is the well eat and well being Italian meeting, where the best workers in the sector summon together.

The Nobel Wine of Montepulciano pairs perfectly with the tagliata seasoned with salt, black pepper, rosemary and new vintage extra virgin olive oil.

Redeo Pratum Coller by Andrea Pirlo, Adamo, Tenute del Garda and many other Italian wines# from the OIP selection in wine-tasting in Taiwan at Boboli with Filippo, Fabio and Hellen.

Vintage exchange for the Chianti Classico Rocca delle Macie Sant'Alfonso estate, now 2014 available.

The Agro Sarnese Nocerino San Marzano tomato benefits from the protected origin denomination DOP.

Pizzoccheri of Valtellina a buckwheat pasta that belongs to the Valtellina traditions. Seasoned with Casera cheese and butter it is a popular cuisine recipe.

Brunello preview, a five stars 2012 vintage.

Parmigiano Reggiano Vacche Rosse (red cows), a 30 months aging to guarantee an excellent #Parmigiano Reggiano exclusively produced from native red cows.

Our Buffalo Mozzarella from Campania are always fresh, get one hand made mozzarella on your home table.

Orsumella estate from the heart of Chianti Classico an 100% Sangiovese grapes complex and intense italian wine.

We invite you to taste the Alpine hut Castelmagno , one of the most appreciated Piedmontese cheeses