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Presentazione basil

Prodotti collegati a basil

Maison Routin - Basilico 100cl

Out of stock

Monin - Sciroppo Di Basilico

Monin Sciroppo Di Basilico - n.v.

17.40 €

Briottet - Basilico

Briottet Basilico - n.v.

21.80 €

MAZARDRO LEMON AND BASIL 0.70

19.09 €

Villa Massa - Limoncello Basilico

Out of stock

Sabadì - STELLA - Caramelle Artigianali BIO con Miele di Zagara da Ape Nera Sicula, Basilico e Anice Stellato - 40g

Sabadì STELLA - Caramelle Artigianali BIO con Miele di Zagara da Ape Nera Sicula, Basilico e Anice Stellato - 40g

3.80 €

Savini Tartufi - Pesto al basilico con tartufo

Out of stock

Italian Basil Pot Plant 10cm - Orto mio

Basilico italiano (genovese) Piantina in Vaso 10 - Orto mio

8.44 €

Strawberries

Fragole Italia - 250 gr.

3.30 €

All formats

Violet Rubin Basil - Pot Plant 10cm - Orto mio

Basilico Violetto Rubin - Piantina in Vaso 10 - Orto mio

9.54 €

Dried cherry tomatoes with basil Casa Morana

Out of stock

Passoladro - Organic Norma Sauce

Out of stock

PESTO ALLA GENOVESE DOP - FRANTOIO BIANCO

Out of stock

Casa Rago - Pancetta Cotta Arrotolata di Suino Nero Lucano

Out of stock

Ca' de Uive - Pesto alla Genovese con Basilico Genovese DOP

Ca' de Uive Pesto alla Genovese con Basilico Genovese DOP - 500g

10.66 €

Ca' de Uive - Pesto alla Genovese con Basilico Genovese DOP Senza Aglio

Ca' de Uive Pesto alla Genovese con Basilico Genovese DOP Senza Aglio - 500g

10.36 €

DIVITA - Pomodoro & Basilico

DIVITA Pomodoro & Basilico - 600 g.

3.96 €

Famiglia Crispino - Pomodori Ciliegini in Succo con Basilico

Famiglia Crispino Pomodori Ciliegini in Succo con Basilico - 350g

3.10 €

Famiglia Crispino - Salsa di Pomodoro - Salsa per Amatori con Basilico

Famiglia Crispino Salsa di Pomodoro - Salsa per Amatori con Basilico (Tomato Sauce with Basil) - 720 ml.

3.20 €

iContadini - Sugo al Basilico Fresco (Tomato sauce)

Sugo al Basilico Fresco - 250g

4.40 €

Le Conserve Della Nonna - Passato Di Pomodoro Al Basilico

Le Conserve Della Nonna Passato Di Pomodoro Al Basilico - 350 gr.

2.90 €

PESTO ALLA GENOVESE di ROSSI

Pesto alla Genovese di Rossi con aglio - 180 gr

11.88 €

All formats

Petti - Passata Di Pomodoro Con Basilico

Petti Passata Di Pomodoro Con Basilico - 500 gr.

1.90 €

Basil sauce - Filotea

Out of stock

Biagi - Pomodoro e basilico Bio

Out of stock

Famiglia Crispino - Pomodori Datterini in Succo con Basilico

Out of stock

Organic tomato basil sauce BioColombini

Out of stock

Paglione - Sugo Pronto al Basilico

Out of stock

Paté di olive al Basilico - Podere Dei Folli

Out of stock

Pesto alla Genovese with Basilico Genovese DOP - La Favorita

Out of stock

Basilisco - Aglianico Del Vulture

Basilisco Aglianico Del Vulture - 2003

62.22 €

Basilisco - Aglianico del Vulture Basilisco 2002

Basilisco Aglianico del Vulture Basilisco - 2002

34.16 €

Basilisco - Teodosio

Basilisco Teodosio - 2019

14.52 €

Cafaggio - Chianti Classico Riserva Basilica Solatìo 1994

Cafaggio Chianti Classico Riserva Basilica Solatìo - 1994

68.33 €

Musto Carmelitano - Aglianico Del Vulture Etichetta Bianca Magnum 1.5 lt.

Musto Carmelitano Aglianico Del Vulture Etichetta Bianca Magnum 1.5 lt. - 2021

64.00 €

Musto Carmelitano - Maschitano Bianco di Basilicata

Musto Carmelitano Maschitano Bianco di Basilicata - 2025

15.36 €

Other vintages

Musto Carmelitano - Maschitano Rosato di Basilicata

Musto Carmelitano Maschitano Rosato di Basilicata - 2025

16.50 €

Musto Carmelitano - Pian del Moro Aglianico del Vulture Magnum 1,5 lt.

Musto Carmelitano - Serra del Prete Aglianico del Vulture Magnum 1.5 lt.

Musto Carmelitano Serra del Prete Aglianico del Vulture Magnum 1.5 lt. - 2021

35.00 €

Paternoster - Synthesi

Paternoster Synthesi - 2020

14.74 €

Other vintages

Riofavara - S.Basilio

Riofavara S.Basilio - 2021

16.08 €

Vitis In Vulture - Riseca Basilicata Bianco

Vitis In Vulture Riseca Basilicata Bianco - 2024

9.40 €

Vitis In Vulture - Riseca Basilicata Rosso

Vitis In Vulture Riseca Basilicata Rosso - 2022

9.80 €

Basilisco - Aglianico del Vulture Basilisco 2002

Cafaggio - Cabernet sauvignon Basilica del Cortaccio 1994

Cafaggio - Cabernet sauvignon Basilica del Cortaccio 1995

Cafaggio - Cabernet sauvignon Basilica del Cortaccio 1998

Cafaggio - Cabernet sauvignon Basilica del Cortaccio 1999

Cafaggio - Cabernet sauvignon Basilica del Cortaccio 2000

Cafaggio - Cabernet sauvignon Basilica del Cortaccio 2001

Cafaggio - Chianti Classico Riserva Basilica Solat 1995

Cafaggio - Chianti Classico Riserva Basilica Solatìo 1995

Out of stock

CERETTO PRAPO BASIL 1998

Out of stock

IL MANFREDI BIANCO Basilicata IGT - RE MANFREDI

Out of stock

IL MANFREDI ROSA Basilicata IGT - RE MANFREDI

Out of stock

Musto Carmelitano - Pian del Moro Aglianico del Vulture Magnum 1,5 lt.

Out of stock

PIPOLI GRECO-FIANO BASILICATA IGP ( FIANO E GRECO ) - VIGNETI DEL VULTURE

Out of stock

PIPOLI ROSATO BASILICATA IGP ( AGLIANICO DEL VULTURE ) - VIGNETI DEL VULTURE

Out of stock

Condiment with Basil based on extra virgin olive oil - Oleificio Costa

Condimento al Basilico a base di olio extravergine di oliva - 100 ml.

6.50 €

Frantoio Muraglia - Condimento Aromatico al Basilico

Frantoio Muraglia Condimento Aromatico al Basilico - 200 ml

17.44 €

Levante - Condimento a base di Olio Extravergine di Oliva al Basilico

Levante Condimento a base di Olio Extravergine di Oliva al Basilico - 250 ml.

4.70 €

Terraliva - Olio Extravergine di Oliva Aromatizzato al Basilico Fusion

Terraliva Olio Extravergine di Oliva Aromatizzato al Basilico Fusion -

17.40 €

Basil - flavoured extra virgin olive oil - basil

Out of stock

Pasta L'antica Madia - Farfalle pomodoro basilico

Pasta L'antica Madia Farfalle pomodoro basilico - 250 gr.

3.14 €

Post inerenti basil

Moving the tastes of a traditional recipe to another dish reinterpreting them is a winning strategy. As it is for the risotto Acquerello - Carnaroli Rice with the aubergines parmigiana flavours, where the tomato sauce turns into confit Pachino cherry tomatoes, the aubergines are smoked and then cooked quickly in a pan with a little drizzle of evo oil. The fiordilatte mozzarella (or buffalo mozzarella if you prefer) is blended adding a little of milk becoming a cream used at the end to cream the risotto, while for the –basil a simple emulsion by blanching it, then in water and ice and finally blending it with evo oil and a little water.

OIP
28/03/2019 09:46:12

The Cavalieri family has been committing in the durum wheat cultivation field since 1800, an experience that in 1918 turned into a pasta production activity. The personal knowledge led the Pastificio Benedetto Cavalieri to select only Apulian and Basilicata durum wheats, cultivated excluding the massive use of herbicides going to the detriment of quantity but improving the quality. After becoming a renowned excellence in the homemade pasta production, the last challenge for Benedetto Cavalieri has been the whole wheat pasta. A product that is often seen ad healthy but damaging the taste, so the mission of the company has been making Benedetto Cavalieri whole wheat pasta healthy and tasty at the same time. After many researches and tests the results is an organic pasta not only endowed with great organoleptic properties, but also with an enveloping and rustic taste, as in the case of the Mezzi rigatoni of Organic Durum Wheat Semola Whole Wheat- Pasta Benedetto Cavalieri, a truly interesting and versatile format for your recipes.

OIP
12/12/2018 09:03:41

Pexto, in its laboratory placed in Genova, has developed and actualized the historical recipes of the Ligurian tradition: classic Pesto alla Genovese - Pexto and Pesto alla genovese (no garlic)- Pexto. In all their variants the fresh products Pexto are united by the high quality of their ingredients. A quality without any compromise: parmigiano reggiano 27 months aged produced with mountain milk, Italian extra virgin olive oil coming from an historical Ligurian olive oil mill. Italian nuts, pine nuts and garlic carefully selected and the inimitable D.O.P. genovese fresh basil. We suggest to try it with the Testaroli of Lunigiana - Arconatura, typical pasta made up of buckwheat, a classic of the Ligurian tradition that never disappoints.

OIP
01/10/2018 11:04:41

Pasta, especially in the Mediterranean diet, is one of the main elements, so it is fundamental to choose an high quality and genuine pasta. Pasta Bossolasco is a warranty of the quality of its raw materials, since the company itself cultivates the wheats from which derives the flour of which the final product is made up of. An 100% Made in Italy pasta endowed with extraordinary organoleptic and taste properties. The different formats makes it fit for every recipe, in the photo Spaghetti - Pasta Bossolasco with a three tomatoes sauce on an Sicilian ancient wheats bread cream aromatized with basil, Mature salted sheep ricotta and crispy bread crumbs with chili.

OIP
05/06/2018 15:03:24

Today we're introducing you a recipe that can't be missed in a Southern Italy table, we're talking about the "Parmigiana di melanzane". Its origin dates back to the XV century when the Arabians brought the aubergines from India to Sicily, the recipe initially it's likely to have taken inspiration from the similar Turkish dish moussaka and it has evolved Without wasting further time, here's our version of this recipe. Ingredients: Purple Aubergines, Tomato purré - Masseria Dauna, Smoked Scamorza - Caseificio Voglia di Latte, Parmigiano Reggiano DOP, basil, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, frying oil. First of all cut the aubergines into slices and put them under a weight for some hours to drain the water (do during the frying they won't absorb the oil). Fry the aubergines in seeds oil until golden, meanwhile in a pan put a drizzle of evo oil and a garlic clove (that will be removed at the end) with the tomato sauce cooking for a few minutes adding some leaves of fresh basil. Take an high baking tray and so put some tomato sauce at the bottom, then some slices of fried aubergines, cover with the sauce, some slices of smoked scamorza and grated parmesan making two more identical layers. Cook it in the oven for 45 minutes at 180°, it will keep good for the next days too.

OIP
29/01/2018 18:13:34

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.

OIP
26/09/2017 11:58:36

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.

OIP
08/09/2017 17:42:34

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.

OIP
12/06/2017 10:22:30

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.

OIP
23/05/2017 10:40:28

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!

OIP
15/05/2017 15:54:05

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

OIP
21/04/2017 12:10:40

News riguardanti basil

Candonga Strawberry Top Quality - Basilicata Italy

Masseria Dauna is an Apulia company that cultivates tomatoes and olives on the Dauni Mounts, between Apulia and Basilicata: from the tomatoes conservation we give live to our tomato purees, tomatoes naturally conserved and high quality sauces.

La Favorita: a good pesto alla genovese depends on the quality of the basil

Presentazione basil

Prodotti collegati a basil

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