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Carasau bread

Carasau bread

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Carasau bread - 850 gr.
6.88 €

Carasau bread in pieces

Carasau bread in pieces

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Carasau bread in pieces - 250 gr.
4.03 €



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Grissini Valdadige all'acqua - 200 gr.
3.00 €

Pane Carasau Artigianale - Panificio Mellino

Pane Carasau Artigianale - Panificio Mellino

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Pane Carasau Artigianale - gr. 800
7.25 €

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If you want to try a truly different wine from your average sparkling wines experience, SOTTOSOPRA -Tenute del Garda is unlikely to unnoticed. The differences start from the bottle label, which is upside down (Sottosopra), and the crown stopper, ideal choices in order to sustain the philosophy behind this Garda Lake wine. That is to say a classic method with 18-24 months of refinement, that continues in the bottle as the second fermentation yeasts are maintained, allowing a continuous evolution. Tenute del Garda in this case wants to highlight the energetic, joyous part of the territory and wine making in general. The result is a persistent perlage, with a stable and full bodied presence, a colour that certainly doesn’t aspire to perfect clearness, but to a vivacity that it reaches in the bright yellow tone. The main aromas are bread crust and citrus, the citrus note then comes back at the palate accompanied by a great acidity giving a fresh, pleasant and uncommon result.
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Is it necessary to give up all carbohydrates to have a healthy diet? No, you simply have to choose high quality raw materials, from the pasta you buy to the raw flours, containing the right amount of nourishment and not too refined ad the 00. In this way, eating a home made pizza or bread will be a satisfaction not only for your palate, but your body too will thank you. The best way to approach this virtuous circle is know and select craft mills like Fastuchera Azienda Agricola, choosing for example producers of ancient wheat as Russello, Tumminia, Maiorca, from the moment that these last ones are almost all stone milled and low refined, both the characteristic are necessary to have an high quality carbohydrate.
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Homemade bread is something that, as other forms of art, is a channel for creativity, expressivity and enriches the knowledges. Moreover it gives us the certainty of eating an healthy product, which is fundamental thing when we talk about everyday food, differently from what normally happens in the most part of the bread, where the amount of yeast is too high, the flour used is too refined and sometimes chemical additives are present too. The first step for an high quality bread is the selection of the raw materials, flour first privileging the raw ones. We’ve invested our time and resources in the promotion of the ancient wheats, endowed with unique organoleptic and taste properties, as we’ve observed after many years of experiments with home made pizza and bread, and the result have been incredibly good. Using Tumminia, Russulidda Durum Wheat Semolina Sicilian biologic stone ground - Fastuchera Farm or Minorca ( Sicilian ancient durum wheat varieties), not only earning in aromatic richness and taste, but our body too will thank us, from the moment that lab analysis have revealed that flours like these bring many different benefits that go from the cardiovascular system ( thanks to lignin) to the ease to digest, moreover discouraging the rise of alimentary intolerances.
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Truffle is a product endowed with a truly unique and characteristic flavor, it is exactly this particularity to give it great value, so it is needed high skills to exalt it in the right measure. This is Tartufi Dominici objective, a specialized company in fresh truffles and truffle based sauces, dressings and evo oil, which after many years of study and field experience has succeed in finding well balanced recipes which bring out the raw material precious aroma. The White truffle and parmigiano cream - Tartufi Dominici is particularly adapt to crostini (little slices of toasted bread) and appetizers, while in the preparation of a risotto it can be a good idea amalgamating in the end using a Preparation based on butter with white truffle - Tartufi Dominici, other great products for first dishes recipes are Pumpkin Cream with Summer Truffle - Tartufi Dominici or Mushroom sauce and summer truffles (truffles 15%) - Tartufi Dominici.
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It's now available the new 2018 vintage of the *Novello Cutrera - Extra Virgin Olive Oil - Fresco di Frantoio,an unquestionably renowned and high quality extra virgin olive oil. Its flavor will convey your bread, vegetables and recipes with the real taste of a Made in Italy Sicilian extra virgin olive oil 100% made up of Sicilian olives.
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The ravioli, one word and an entire world to discover, the origins are uncertain, the interpretations many and different from region to region. Today, talking about tortelli and casoncelli, we are in the province of Brescia, precisely in Gottolengo, a small town historically renowned for the production of this specialty. Right there Tradizioni Padane has planted its roots, a company born from the passion, the knowledge and the research that are handed down from one generation to another. A manual skill that still nowadays, despite the technologic progress, is still at the base of the company production. An artisanal pasta endowed with an add value not only due to the dexterity, but also thanks to the quality of the raw materials both concerning the flours which compose the dough and the many different stuffings from the classic Handmade thin Casoncelli Bresciani - Tradizioni Padane (bread and cheese), Handmade fine Tortellini di Gottolengo - Tradizioni Padane, Handmade fine Casoncelli with ricotta and spinach filling - Tradizioni Padane, Handmade small Tortelli with pumpkin filling - Tradizioni Padane, Tortelli with sea bass tomato filling - Tradizioni Padane and many others.
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Someone could define it a risk, from our point of view we can say that this is a dish conceived following a balance created by the contrasts between the ingredients flavors: The Amatriciana monkfish. Using the right products creativity is exalted: daily fresh fish accompanied by the multiple times rewarded San Marzano tomatoes DOP - Agrigenus, the Guanciale (jowl bacon) - La Cinta di Guido made by our friend and small artisanal producer La Cinta di Guido, Pecorino romano DOP and finally a toasted slice of organic spelt bread. The result is an explosion of tastes, possible thanks to a reinterpretation of a classic recipe of the Italian cuisine and the use of the best Italian products.
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Today we’re introducing you the Villa, a great Franciacorta docg producers. The company is located in a medieval hamlet in Monticelli Brusati, near the Lake of Iseo, the 37 hectares of vineyards surround the wine cellar both in the plain and over the hillside divided in big steps, giving a magnificent panorama. The ground is naturally very rich in clay, minerals and fossils of marine origine, this explains the particular aromatic complexity and sapidity of the wines. Villa has decided to produce only millesimal (that is to say wine with at least 85% grapes from the same vintage and not a cuveè), in order to enhance the characteristic of every different vintage deriving from different clime, weather and soil, but is is also a sign of trust in the constant quality of the wines. Villa Franciacorta Emozione Brut Millesimato: at the sight it is perfectly limpid, straw yellow with light golden shades, the nose denotes floral and exotic fruit. A the palate exotic fruit is easy to taste again, accompanied by the characteristic Franciacorta fragrance of bread derived from the classic method and a mineral, sapid aftertaste.
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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.
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It is a common thought associating the nduja calabrese to an extremely strong and hot taste: this is absolutely wrong. If the nduja you’ve tried in the past had merely an hot connotation it is a sign of low quality, as the spiciness has to be balanced in order to exalt the other tastes and not being above them. The 'Nduja of black pig - Consorzio Nero di Calabria is without any doubts at an unattainable level for the others, the reasons are mainly two. The starting raw material comes from the Calabrian black pig, a local specie free range bred endowed with great taste and organoleptic properties. The meats of this pork variety give a softness both in taste and consistency, that is not possible to find in products derived from other porks meats. The other motivation is the perfect balance of spices and red hot chili pepper, which gives a pleasant hot note, exhaling the black pig natural taste without covering it. Perfect as an appetizer on toasted bread, in a pasta sauce to give it a sprint or on a pizza paired with some gorgonzola cheese.
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The period of truffles has already ended, but you aren't obliged to renounce to their taste for that, indeed the Cream with 50% white truffle - I Peccati Di Ciacco is a worthy substitute in lack of fresh truffle. It can be deduced from the fact that, differently from what normally happens in product derived from truffle, you can feel not only the typical aromas, but the taste is lively and persistent too. This is possible thanks to the high percentage of white truffle rigorously from the Piedmontese Langhe (50%). The truffle cream is the ideal on some toasted bread as an appetizer or during the creaming of a risotto
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BioColombini is a company whose aim is not only providing its customers an high quality product, but it has also a social function. Indeed the company, funded in 1900, in 1988 converted to 100% organic production started, in partnership with public institutions and social assistants, re-integration paths based on horticultural therapy , offering a job to social disadvantaged people. The Organic Tomato Purré - BioColombini is a simple but genuine product, endowed with the best tastes of the Tuscan tradition, it is great for the long cooking, but also excellent on pizza and toasted bread.
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More and more people are coming back to dedicate themselves to the home made production of bread, focaccia and pizza. We of OIP want to help you to reach the best possible result, both on the taste and in the genuineness of the final product. The flours that can be find on the supermarket shelves aren’t always good quality raw materials, so they alter the tastes and the organoleptic qualities of bakery products in a negative way. Within our catalogue you will be able to find different kind of flours, from the most common varieties to the ones derived from ancient wheats. All of them rigorously Made in Italy all over the production processes: from the wheat cultivation without dangerous chemical fertilizers, to the stone milling. Why using Italian flour? The flour leader countries producers (Canada, Rumania), due to the lack of sun and warm needed for the most part of the year, are obliged to dry the wheat using the glyphosate, an herbicide that avoid the wheat to go bad within few days, but it surely hasn’t a good effect on health, so that it is under observation as a possible cancerous substance. In Italy, on the contrary, particularly in the Southern regions, is endowed with a warmer and sunny weather, so the producers are able to dry wheat naturally under the sunbeams. To give your dough an unique aroma try the flours by Fastuchera Agricultural Company, a small company that invest in the production of flours deriving from Sicilian ancient wheats, towards a eco sustainable agriculture protecting the biodiversity and the genuineness of the final product. Maiorca Flour Soft wheat Bio Molita in Pietra - Fastuchera Farm, Russulidda Durum Wheat Semolina Sicilian biologic stone ground - Fastuchera Farm, Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera.
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If someone asked me a product that perfectly represents freshness and real Italian taste I would answer Apulian Burrata - Caseificio Voglia di Latte for sure. It is a fior di latte mozzarella shell containing an outstanding stracciatella heart that is to say a fresh stretched curd cheese. Its invention dates back to 1956 when a cheese making artisan called Lorenzo Bianchino had to deliver the fresh milk to the surrounding villages was forced to remain in a shelter due to a storm . So he prepared the mozzarella and used it to protect the fresh milk and cream to conserve it finally closing it with two strings of straw: giving birth to a true treasure of the Italian gastronomic culture. Burrata is exceptional on toasted bread with some cold cuts, or on a pizza with culatello or raw ham; it also pairs very good with shrimps and anchovies.
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Did you know that the tumminia wheat is a variety which have been already cultivated by the Ancient Greek in the Sicilian colonies of the Magna Grecia? After a long period of neglect due to the low productiveness, this ancient durum wheat has been re-discovered by some small local producers as it is endowed with incredible organoleptic properties. Indeed it has an high protein value, a low gluten index and contains an high percentage of lignin, a substance that help the heart to keep healthy reinforcing the immune defenses too. Anyway it not only have great nutritional properties, but also an unique natural aroma, giving the derived products as tumminia pasta or tumminia bread an outstanding pleasant taste which mirrors its ancient and deep historical heritage.
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Italy has so many various and different typical specialties that some of may be unknown by most of people. Today we're giving you an ancient recipe from the city of Brescia (Northern Central Italy): The "Manzo all'olio di Rovato". Ingredients: Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi, Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli, white wine, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, Red garlic from Nubia, Grana Padano DOP, grated bread, parsley. First of all make some holes in the meat putting in them some anchovies and some garlic. Then put the meat in an high and strict pan, pour half white wine and half evo oil until it is almost all covered, so make it cook for 3 hours at very low flame putting the lid on. When it will be ready cut it into slices, take the excess oil and wine out of the pan, add grated grana padano, grated cheese and parsley to make a siding sauce to serve with the meat. Finally put some meat slices on a dish with the sauce on the top of them.
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It could seem obvious, but a real good quality and naturally genuine bread makes the difference in your both in taste and in the health of your diet, as it is a product which is a constant part of the everyday meals of most of people. So we've searched and selected for you an high quality, organic certified, stone baked bread and we are convinced Forno Astori represents a real excellence in this field. The bakery directly selects from the mills only Italian and organic flour, making the bread using natural starter still making all processes by hand. The result is a fragrant and rustic bread, which will last not only for a day but will keep for many days due to the 100% natural ingredients. Forno Astori has a wide offer of breads: Stonebaked organic Pugliese type bread - Forno Astori, Stonebaked organic bread with spelled flour - Forno Astori, Stonebaked organic whole meal bread - Forno Astori, Stonebaked organic bread with rye flour - Forno Astori, Stonebaked organic durum wheat bread - Forno Astori, Stonebaked organic bread with 4 cereals - Forno Astori. Not only bread, this bakery indeed produces all kind of products deriving from flour and baked in a stone bake like grissini, biscuits, rusks, taralli and so on.
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If you have ever visited central Italy it's impossibile that you haven't come across a a shop or food truck selling a magnificent sandwich with Porchetta. It is difficult to establish precisely the year of the born of this product, but it was surely invented before the Romans. This recipe has reached its highest expression in a small village in the province of Rome called Ariccia, that nowadays, thanks to this gastronomic excellence, has an important place in the most famous culinary guides and books. What mainly characterizes the Porchetta di Ariccia IGP is the awsome crunchiness of the bacon rind, obtained thanks to a precise cooking. The meats used come exclusively from porks born, bred and butchered in Italy and are perfectly balanced in a 70-30% proportion between the thin and the fat parts. It is season using only products cultivated in Italy as rosemary, garlic, fennel seeds, finally a lot of black pepper and good sea salt. All the Ariccia porchetta producers would agree that the best way to appreciate this product is a simple sandwich, in this case "less is more". So we're giving you our personal recipe: sandwich with Porchetta di Ariccia IGP, argula and home made mayonnaise. Firstly toast 2 slices of a good Stonebaked organic Pugliese type bread - Forno Astori. Meanwhile in a mixer put two eggs and turn on the mixer adding the seeds oil little by little. When the mayonnaise will be beaten add some Sicilian lemons Verdelli juice and season with some salt (and a touch of mustard too if you like it). Put the mayonnaise on the lower slice of bread, then the arugula and finally abundant porchetta. With this sandwich we recommend to drink a decise character beer like OI Beer.
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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#.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
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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. .
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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.
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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.
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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!
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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.
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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.
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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.
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News riguardanti bread

Panificio Astori - Organic bread from South Italy
The bakery is located in Astori Coccaglio at the foot of Montorfano on the old trade route in Italy. The bakery Astori manufactures bread, cakes, pizza and cookies made ​​from organic ingredients.

- 09/10/2014 -

A recipe by Silvia - Tomato and bread soup
Ingredients for 6 people: - 700 g peeled tomatoes "Agricola Paolo Petrilli" - 2 cloves of garlic red from Nubia - 1 liter of vegetable stock "Well" - 4 tablespoons of extra virgin olive oil "Adamo" - Salt and chilli - 400 g of dried white bread - 10 leaves of basil - Grated Parmesan matured 36 months

- 25/03/2014 -

Bread gnocchi with ricotta and spinach
Ingredients: - 400 g spinach - 1 whole egg and 1 egg yolk - 50 g grated Parmigiano Reggiano aged 36 months - 100 g ricotta from the red cow "Agricola Frascio" - 200 g of organic bread from Apulia "Forneria Astori" (only the bread inside) - 100 ml of warm milk - 60 g wheat flour "Pan de Verona"

- 02/03/2014 -

Mixed bruschetta made with ​​homemade bread
Mixed bruschetta made with ​​homemade bread

- 01/11/2012 -

Fresh bread
Ingredients - 30% wheat flour - 30% Manitoba flour - 40% semolina - 1/3 of dough from sourdough - 5 g of yeast - salt - 1 tablespoon extra virgin olive oil - 40% water

- 01/11/2012 -

Carasau bread with truffles
Ingredients for 4 people: - 3 Carasau bread “Panificio Puddu Raffaele” - 100 gr Robiola “Caseificio Zani” - White Truffle Butter “Truffles Jimmy” - Summer truffle carpaccio “Tartufi Jimmy” - 1/2 glass of white wine - Extra Virgin Olive Oil

- 28/10/2012 -

Pizza base and bread
Ingredients for 8 people: - 2 kg of flour for pizza “Spadoni” - 2 kg flour Manitoba “Spadoni” - 25 g yeast (cube) - 3.5 liters of water - 1 tablespoon of sugar - Extra virgin olive oil - salt

- 26/10/2012 -

Domande su bread

Hello. Does this contain yeast or breadcrumbs ? Thanks, Roger
User: roger scott ( 13/04/2017)

I ordered cheese, lemons, garlic and carasau-bread about to FINLAND. That is about 8 days ago. Could you send me a tracking number, so I can find out where my package is now.


User: ( 14/07/2015)

Dear sirs,
we are pita bread producers from Greece and we are interesting in trading flour tortilla wraps. We are seeking for Italian tortilla factory. Please inform us about.

Thanks in advance

Email: pitavournelis@gmail.com

User: ( 05/08/2014)

hi, some of this bread just arrived and it seems to be a bit stale even though the best before is may 2015! is it normal for it to be a little soft or should i bin it?


User: pete ( 10/06/2014)

have been on holliday and was given italan bread pockets
User: j woodley ( 26/05/2014)

I'm interested in a small for home making Mozzarela machines similary with bread making machine.There are somebody which may recomanded me some product or producers?Have somebody such machine and experience in producing at home Mozzarela ? Thank you.
User: Ianes ( 06/02/2014)

I just love culatello di zibello. I had it in Emilia Romagna in Italy. The best is to have some Apulian bread with some slices of culatello or pizza with culatello. What about the shipping? Is the culatello still fresh when it arrives in the UK?
User: ( 09/10/2013)

Do you also sell bread?
User: arthur ( 14/11/2012)

The largest boutique for ITALIAN quality food at a fair price.

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Email: info@soloprodottiitaliani.it
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