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Presentazione Beppino Occelli

Prodotti collegati a Beppino Occelli

Beppino Occelli - Crava d'antan

Beppino Occelli Crava d'antan - 200 gr.

10.96 €

Beppino Occelli - Valcasotto 48 mesi

Beppino Occelli Valcasotto 48 mesi - 500 Gr circa

19.96 €

Beppino Ocelli Losa Semi-matured cheese of Cow

Losa Semi-matured cheese of Cow - 500 Gr.

19.96 €

Butter - Beppino Occelli

Butter - 250 gr.

8.23 €

Castelmagno di Montagna DOP - Beppino Occelli

Castelmagno di Montagna ( invernale ) DOP (winter milk) - 500 gr.

21.88 €

Castelmagno d'Alpeggio DOP - Beppino Occelli

Castelmagno d'Alpeggio DOP - 350 gr.

19.88 €

Cheese Occelli in Chestnut leaves - The Special di Beppino Occelli

Formaggio gran riserva in foglia di castagno 400 gr.

27.96 €

Crutin con Tartufo - Beppino Occelli

Crutin con Tartufo - 270 gr.

24.96 €

Cusiè with goat's milk and cow - Beppino Occelli

Cusiè con latte di capra e vacca - 600 gr circa

28.96 €

Cusiè with sheep milk and cow - Beppino Occelli

Cusiè con latte di Pecora e Vacca - 140 gr. circa

8.40 €

Formaggio con Frutta e Grappa di Moscato - Beppino Occelli

Formaggio con Frutta e Grappa di Moscato - 1 kg.

74.96 €

Formaggio Valcasotto - Beppino Occelli

Formaggio Valcasotto - 800 gr. circa.

28.96 €

Occelli nel fieno Maggengo (in “Maggengo” first-crop hay) -Beppino Occelli

Occelli nel fieno Maggengo - 700/800 gr.

55.96 €

Occelli Barolo Cheese - Bebbino Occelli Gran Riserva

Formaggio al Barolo - 140 gr.

7.46 €

Robiola - Beppino Occelli

Robiola - 250 gr.

9.96 €

Tuma dla Paja - Cheese Beppino Occelli

Tuma dla Paja - 200 gr.

20.96 €

Verzin di Cow - Beppino Occelli

Verzin di Vacca - 450 gr.

25.96 €

Beppino Occelli - Bianco di Langa al Tartufo

Out of stock

Beppino Occelli - Formaggio al Malto d’orzo e Whisky

Out of stock

Occelli nel fieno Maggengo - Gli speciali di Beppino Occelli

Out of stock

Tuma del Trifulau - Beppino Occelli

Out of stock

Post inerenti Beppino Occelli

Some classics of the gastronomy are doomed to remain in the cooking history, leaving an indelible mark. They may certainly be reinterpreted, or presented in different versions, but the real secret are the tastes they’re made up of. We can insert in this field the risotto alla milanese with ossobuco, a recipe symbol of the Lombardy region capital whose flavors are shaped in a perfect harmony of which we’re giving you our version: starting from a goof meat broth that exalts the delicacy of Acquerello - Carnaroli Rice and saffron (Saffron pistils Principato di Lucedio), the full and enveloping taste of the ossobuco and the marrow, cooked with some thinly chopped anchovy fillets that add sapidity, contrasted by the Sicilian lemons from Ribera zest (true secret touch of this recipe, for our palate). Finally creamed with some icy Butter - Beppino Occelli and Parmigiano Reggiano Vacche Rosse (milk from the red cow) 30 months.
Fotografia caricata da OIP
OIP
15/01/2019 08:53:33
The balance between flavors and the high quality products are the means through which bringing your dishes at high levels. Apparently simple recipes can hide pleasant surprises too, stimulating mind and palate, as it happens for this risotto with anchovies, toasted hazelnuts and Sicilian lemon zest. The base is the Baldo Rice Principato di Lucedio, by an organic rice producer and the most ancient in Italy too, the Sicilian anchovy filets - La Bottarga di Tonno Group, a company located in the province of Trapani that brings the tastes of the Sicilian sea directly on your table. The Toasted and Shelled Hazelnuts - Nama Mandorle are from Siracusa, precisely Avola, a place where only few people know that not only almonds grow naturally, the creaming is made with the Butter - Beppino Occelli, and finally zest from non treated Sicilian lemons from Ribera. A risotto all’onda (fairy fluidi texture), to which the hazelnuts give crunchiness, while the strong and sapid taste of the anchovies meets the freshness of the lemon zest, closing the circle perfectly.
Fotografia caricata da OIP
OIP
19/12/2018 08:55:26
When we talk about Italian cuisine the risotto can’t be out of the discussion. A tasty, showy and full of substance dish at the same time, but its preparation hides many difficulties, so which are the secrets for a good risotto? At the first place there’s the choice of good raw materials for sure, so the rice must be a Carnaroli, that needs to be toasted at the right point before being covered by the broth and finally the creaming amalgamating with butter directly from the freezer, so that the heat-cold shock will make it whip and being perfectly creamy. For the risotto with clams in the picture we used the Carnaroli Rice Principato di Lucedio directly from the most ancient Piedmontese rice plantations, Mediaterranean clams, the Butter - Beppino Occelli renowned worldwide in the gastronomic field for its quality and the Pistacchi di Sicilia crudi e sgusciati - Azienda Agricola Fastuchera chopped and toasted as garnish.
Fotografia caricata da OIP
OIP
04/09/2018 16:50:34
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.
Fotografia caricata da OIP
OIP
04/09/2017 16:10:10

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