What makes La Cinta di Guido cold cuts tasty and natural are the attentions that Guido in first hand gives to the Cinta Senese pigs. The Cinta Senese DOP pigs are bred free range, free to move around and eat acorns or whatever the Tuscan hills of Chianni (Pisa) offer. This conditions together with the knowledge of the typical Tuscan cold cuts making art, make the products the perfect mirror of the territory itself. Try his Pancetta di Cinta Senese DOP - La Cinta di Guido, you won’t regret it.

If you’re a cold cuts lover the Musetto - Salumificio Lovison is absolutely a must. It is a typical Italian specialty particularly fit for the Christmas period too, as it reminds of a cotechino but with some substantial differences, starting from the hand made hot processing right after the butchering, one of the elements that differentiates the Salumificio Lovison. The Musetto Lovison, as the name suggests, is only made up of the parts of the pig’s face (cheek, throat, tongue, skin) and this makes it unique, also due to the registered mark, indeed it is the only product that can be called with this name. The hours of boiling will be enough for the Musetto Lovison to be the main character of you Christmas (and not only) lunches and dinners.

Cantina Paltrinieri is absolutely on of the Lambrusco champions, a winery that has succeeded in making the best of the uniqueness of the Sorbara vineyard, an Emilia enology pride. Lambrusco Radice - Cantina Paltrinieri is a bottle that conveys precisely and directly the uniqueness of the winery, a Lambrusco di Sorbara Doc re-fermented in the bottle, natural and sincere, with a very intense rosé colour (which has been made visible due to the restyling of the Radice Paltrinieri bottle from dark to transparent). The taste is fresh, well acid and pleasantly fruity but without excess also due to the dry connotation that soften the sweetness of the fruity tastes. Ideal as an aperitif, with fired fish, crudité, cold cuts and gnocco fritto.

The Mortadella Favola - Palmieri has by now joined the excellence, but above all the hearts, of all the Italian cold cuts lovers, as the presence in the guide “Salumi d’Italia” by l’Espresso testifies (with the highest rate of 5 pins), but which are the reasons of this success? Palmieri, the producer, has differentiated from the others introducing a true innovation in the field: indeed this is the first and only mortadella that is stuffed in a pork rind, tied by hand and cooked in a wooden oven. A technic process that makes the product unique, together with the perfect balance between the spices, the use of exclusively controlled Italian meat, the absence of lactose, polyphosphates and gluten, making it accessible to as many people as possible.

With OIP the specialities of the Italian gastronomy don’t know borders! We’re ready to bring the authentic products and tastes from all the nation to the tables of all the six continents. Hand made pasta, wines, cold cuts, cheeses, sauces, fresh products and many others, it will be enough to order whatever you desire, and we will take care of the rest.

The bacon, or smoked pancetta, is a product born in England and mainly spread in the North European countries and the US, where it is a must especially for the breakfast. Italy has all the characteristics to be a first level producer of this specialty, that is to say tradition and skills in the cold cuts making (particularly many different kind of pancetta), but at the same time a great smoking art tradition. The Fratelli Billo have seized the opportunity to insert a non common, but certainly tasty and high quality, specialty in the other Italian companies within their catalogue. Indeed the light smoking makes the Pancetta affumicata nostrana (bacon) - Fratelli Billo fit not only for the classic English breakfast and as a part of an homemade hamburger, but also a good cold cut plate or an ingredient for adding a fumé note to a pasta.

If you ask Friulians where you can find the orginal tastes of their territory, in their list there will be a place for Salumificio Lovison too for sure. 1903, the year where everything started for the company from Spilimbergo, a territory that has natural predisposition for craft cold cuts making, from the moment that the microcline is very similar to the near San Daniele area. Born when craftsmanship was the only way, it has preserved the same setting despite the international success that it is meritoriously obtaining. Nowadays the people involved in the activity are twenty, people who take care of the respect of taste, consumers an the environment too, the Salame punta di coltello - Salumificio Lovison is the tangible evidence of that: the hand cut meat gives a next level rustic tactile sensation compared to the mechanic grinding, which exalts the spices and cellar notes too, with a pleasant sapidity accompanied by dried fruit aftertaste.

Culatello Spigaroli by Antica Corte Pallavicina is something that anybody wish to have on his table during their Christmas lunch. Becoming a Slow Food praesidium, this Culatello di Zibello DOP is renowned in the gastronomy world due to the unicity of the production method and the particular microclimate of the Parma area, that make it an unique product throughout the world. The raw materials are carefully selected, obtained from the Parma black pig ancient race, hand processed and finally let aging in the ancient cellars dating back to 1320, location thanks whom the CULATELLO DI ZIBELLO DOP ORO SPIGAROLI - SLOW FOOD- GOLD and CULATELLO DI ZIBELLO DOP PLATINO SPIGAROLI- PLATINUM 36 Months acquire the characteristics that make it the best Italian cold cut according to the experts.

As a Christmas gift the Italian excellences and their authentic tastes are a guaranteed success, for this reason OIP gives you the possibility to compose your own customized Christmas gift box. Discover the specialities from all the Italian regions: hand made panettone, red and white Italian wines, Franciacorta wines, exquisite cold cuts, Ribera oranges, fresh aged cheese, sauces, artisanal pasta and many other products. An high quality Made in Italy selection, ready to end up under the Christmas tree in gift box decorated with Christmas motif and delight the palates of your loved ones.

It has Just arrived directly from Chianni (Pisa) for you the Tuscan finocchiona by La Cinta di Guido. Typical product of the region, with a origin from people’s story and tradition, linked to necessities which often in the past turned up to be new discoveries in culinary and gastronomic field. La Finocchiona (fennel salami) - La Cinta di Guido is an handmade cold cut endowed with a delicate but not invasive fennel flavor, which combines with the cinta sense dop meat without substituting it, obtaining a perfectly balanced harmony of tastes.

Today there’s a new entry as it concerns the product, but not the producers: Pancetta - Salumificio Lovison from Spilimbergo, in the province of Pordenone. A reality that has been collaborating with us for many years, that still nowadays maintains an artisanal dimension, here only porks coming from Friulian breedings within 20km from the company are selected, nourished naturally with a non ogm vegetables and cereals diet. An hand made pancetta meat is work “at hot”, that means few hours after the butchering in order to have it as fresh as possible, preserving some of its best organoleptic properties. The pancetta is then tied by hand, seasoned and aged due to company secrets, that boasts a century old history. It is exactly this heritage paired with the continuous research, manual work and a sincere passion for the norcina (cold cuts making) art to be the secret for the high quality of this product.

Calabria, a region full of gastronomic traditions, but above all the homeland of great preserves, cold cuts and not last the hot taste. Calabria Scerra, with production headquarters in Crotone, represents the great traditions of its own land, producing handmade preserves made up only local vegetables. Among these you can find the Mushrooms mixed with Calabrese - Calabria Scerra, the Piccantina alla Calabrese (lightly hot cream great for crostini or adding flavor to a sauce), the typical dried tomatoes and many other specialities. Also as it concerns the cold cuts surely stand out the Nduja Spilinga, local speciality per excellence, the Capocollo Piccante - Calabria Scerra, and the Calabro Rustic Ham. If you’re looking for decise and strong tastes typical of this region, you’ve found just the thing.

The Nebrodi Mounts black pig (Suino nero dei Nebrodi) is a Sicilian local race, very similar to a boar both in the aspect and habits. For this reason they’re free range bred within the Nebrodi mounts natural park, they’re treated by few small breeders, who are often the cold cuts makers too. Black pig of Nebrodi meat, compared to the common porks, is endowed with a far more intense flavor and it has a better predisposition for the long aging too. The supply of Nero dei Nebrodi cold cuts in not easy, as the products are often sold within the local market. In our e-commerce you can find Nebrodicarni specialties, a small breeder and norcino (the one who makes cold cuts) member go the Nero dei Nebrodi consortium who produces pure Nebrodi Mounts black pig cold cuts like Nero dei Nebrodi (Nebrodi Mounts black pig) Raw Ham, Nero dei Nebrodi (Nebrodi Mounts black pig) Capocollo,Nero dei Nebrodi (Nebrodi Mounts black pig) Salami and many others.

The strictly personal peculiarities have curbed the possibilities and pairings of the Lambrusco. It is often considered a wine to pair only with Emilia specialities as tigelle or gnocco fritto with cold cuts, the Lambrusco di Sorbara is a vine variety that can be developed in many different ways with many different shades according to the methods used in the vineyard and in the wine cellar. Cantina Paltrinieri was one of the first entity to sustain the versatility of this Italian wine, introducing different processes for the same vine variety obtaining excellent results. As it is for the GROSSO Lambrusco di sorbara metodo cl.2013 - Cantina Paltrinieri, where the choice of a metodo classico, with 24 months of initial refinement and 6 months of refinement in the bottle, has been able to reconsider a wine diversifying it from its stereotype. Indeed the result is particular starting from the color, in this case a copper ancient rosè, the perfumes are floral, fruity but accompanied by a light citrus note, which anticipate a freshness that we find again at the palate, where a good acidity make the wine pleasantly fresh paired with sapidity, sensations that combine at their best with the typical red fruit aromas. Great as aperitif, paired with fish, fried food and naturally Emilia specialities.

La Cinta di Guido stuff has just arrived to our stock, directly from Tuscany. Cold cuts like Guanciale (jowl bacon) - La Cinta di Guido, Rigatino di Cinta Senese - La Cinta di Guido, finocchiona are produced with the meats of free range Cinta Senese black pigs, which are grown and nourish themselves in the middle of the marvelous Tuscan countryside. Also the new 2018 vintage of Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido is now available, a Tuscan evo oil made in a traditional olive oil mill, extracting the best from Guido’s tuscan olive trees.

The Prosciutto di Parma is one of the most appreciated cold cuts making Italian tradition product throughout the world, which is the secret of its success? At the base there's the non-repeatability of the environmental and climatic conditions, due to which the hams acquire unique organoleptic and tasting peculiarities. The qualitative standard is moreover guaranteed by the strict disciplinary written by the Consorzio del Prosciutto di Parma, born from the union of the producers themselves with the aim of safeguarding the typical characteristics thanks to the 100% traceable production chain. Among the excellence producers it is necessary to mention Onesto Ghirardi, who started to work in this field from 1948 the prosciuttificio still nowadays maintains an artisanal dimension, proving to be very hard to find. The only ingredients are the highest quality meats, salt and time (18 months at least). The last one is essential to obtain a final result that guarantee the aging cellar aroma, but above all the delicate and natural taste that distinguish the author Prosciutto di Parma Ghirardi Onesto. Available within our web store both in pieces Piece of Prosciutto di Parma (parma ham) matured 30 months - Ghirardi Onesto and whole Prosciutto di Parma (whole parma ham) 30 months matured with bone - Ghirardi Onesto.

Stracciatella is a typical fresh cheese of the Apulian tradition, originally born from the rests of the mozzarella making process, but with the passing of time it has become an authentic gastronomic speciality thanks to its delicate flavor and creaminess. Apulian Stracciatella - Caseificio Voglia di Latte is shipped exclusively every Monday and Wednesday, produced the night before by the Apulian cheese producer Voglia di Latte to guarantee the best freshness. It is obviously good natural as it is with some cold cuts, but it is a great alley for you recipes too. For example in a dish of Spaghetti - Pasta Bossolasco with sauce made up of Pachino Cherry Tomatoes and a little of 'Nduja of black calabrian pig - Consorzio Nero di Calabria to contrast the stracciatella sweetness and finally some Sicilian crushed and seasoned green olives Nocellara del Belice - Az. Agricola Melia as a garnish.

Despite the great technologic progress, in some cases within the food world the manual ability of the expert artisans isn't still replaceable, both for the charme and the inimitable taste it adds to the final product. This is the case of the Salame punta di coltello - Salumificio Lovison, that thanks to the work of the expert local norcini turns out to be a unique cold cut. Tasting it you will immediately notice the hand made knife chopping, exalting the real taste and quality of the meats coming exclusively from Friulian selected breedings, without the excessive use of covering spices or any preservative.

How can a customer be really aware of the real quality of the product he's purchasing? Marchesini Salumi is an example of transparency and care for their customers. Every product indeed is traceable through the use of a QR code, with all the informations as where the animal was born, how it was cared they and what it used to eat. In order to have a real traceability the company has integrated all the processes in the internal chain production, from the cultivation of mais, soy and barley used as nourishment for the animals to the butchering. This has been made to allows people to be truly certain of the genuineness of products. Among the cold cuts it is possible to try Guanciale - Azienda Agricola Marchesini, Salame Bresciano - Azienda Agricola Marchesini and many others, they will bring you the real taste of Italian cold cuts from well cared and healthy porks.

The Lambrusco is a really special product, a sparkling red wine and this is what makes it unique in the world. Its tase us particularly fruity reminding of strawberries, cherries and red fruits in general. Lambrusco L'eclisse - Cantina Paltrinieri has a lighter and rosè color compared to the classic red of the Lambrusco DOC. moreover it is a particularly dry wine in it genre, this makes easier to drink more glasses and less boring. Excellent paired with the Emilia specialties ad gnocco fritto and tigelle with cold cuts

Bresaola is the ideal cold cut for the summer season, thanks to its lightness and freshness. The direct breeding of fassona piemontese, the accurate selection of the meats and the constant control make the Bresaola made from Piedmontese beef of Fassona breed - Macelleria Mastra Alebardi guarantees a first level quality with only the 1% of fat content, as the fassona Piemontese is a cow race with a natural low content of fats. The taste is delicate, lightly spicy but not invasive, perfect in a plate with some arugula and Grana Padano DOP and arugula. Recommended wine pairing: Valtènesi Chiaretto D.O.P. “Preaféte” BIO organic - Podere dei Folli

When you think about the delicacies of the Tuscan tradition, the link with finocchiona comes up spontaneous to your mind. This particular cold cut has ancient roots, that dates back to the Middle Age. Due to the black pepper high cost, the pork butchers tried to add to the dough what the surrounding territory offered them, and the fennel seeds were abundant in every Tuscan hill. The result was really exceptional, so good that the finocchiona has become one of the main symbols of the Tuscan gastronomy. La Finocchiona (fennel salami) - La Cinta di Guido is made using exclusively cinta senese pork meats, that is to say a local race hybrid between pork and boar free range bred. Differently from the common pork, its meat are easier to digest due to the presence of omega 3 acid fats (associated to a decreasing of the fats in the blood), omega 6 (action against thrombosis) and oleic acid ( helps preventing cholesterol). So the final products are endowed with a more pleasant lard and an unique aromaticity. La Cinta di Guido has joined the P.D.O consortium, that allows the complete traceability of the final product.

When you think about the delicacies of the Tuscan tradition, the link with finocchiona comes up spontaneous to your mind. This particular cold cut has ancient roots, that dates back to the Middle Age. Due to the black pepper high cost, the pork butchers tried to add to the dough what the surrounding territory offered them, and the fennel seeds were abundant in every Tuscan hill. The result was really exceptional, so good that the finocchiona has become one of the main symbols of the Tuscan gastronomy. La Finocchiona di Cinta Senese - La Cinta di Guido is made using exclusively cinta senese pork meats, that is to say a local race hybrid between pork and boar free range bred. Differently from the common pork, its meat are easier to digest due to the presence of omega 3 acid fats (associated to a decreasing of the fats in the blood), omega 6 (action against thrombosis) and oleic acid ( helps preventing cholesterol). So the final products are endowed with a more pleasant lard and an unique aromaticity. La Cinta di Guido has joined the P.D.O consortium, that allows the complete traceability of the final product.

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.

For real mortadella lovers starting today the Mortadella Favola - Palmieri will be available in the 12kg format too. This typical specialty is often underrated among the Italian cold cuts probably because it doesn't derive from the finest parts of the pork. But this product is a true representative of the popular ancient tradition of the Emilian land, where in the past the common people, who couldn't afford the more expensive meats, invented this particular recipe that embodied the real taste of its land of origin and its people: tasty, enchanting and sincere. Mortadella Favola is one of the highest expression of this Italian cold cut, as the company selects extremely carefully the pork meats only from Italian certified breedings using the best among the fat parts. It is sewned it by hand into the rind and not pressed it in a bladder or plastic wrap; so the freshly cooked product is well conserved and it retains its aromatic properties. Since this is a natural product, it has to be consumed in a short time.

What's better than a mixed platter of selected high quality cold cuts to start your Christmas lunch? We're going to suggest you the best among the Italian cold cuts to give you and you family or friends an unforgettable taste experience. Salame punta di coltello - Salumificio Lovison: 100% no GMO Firulian pork meats, secret mix of natural spices, hand chopping of the meat in 2cm square pieces and then a 3 months seasoning. The result is a salami with rough grain that will exalt and make you feel the real taste of the meats. Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: "Il Camarin" is a small artisanal reality that produces only few thousands of pieces per year, these are very accurately selected and then most of them are destined to the selling to the finest butcheries and high restaurants. We're talking about raw hams endowed with exceptional piebald marking and aging, that distinguish themselves for their sweetness that can be guaranteed only by a well measured use of salt. Guanciale (jowl bacon) - La Cinta di Guido: it is made from the meat of an indigenous breed of pigs, the so-called Cinta Senese. The meat of these pigs is much tastier than of the other races, as in the rearing and feeding of these animals, great emphasis is placed on high-quality forage. The fat is less consistent and more fluid, so more pleasant at the palate, this allows the cold cuts obtained to have a faster spread of the aromas used for spicing it, assuring the product optimal aromatic characteristics. CULATELLO DI ZIBELLO DOP ORO SPIGAROLI - SLOW FOOD- GOLD: an institution in the Italian gastronomic culture. Words aren't enough to describe such a masterpiece, just try it.

As Christmas is drawing near what about visiting our special Christmas Products sections? Here you will be able to find the great Italian specialties of the Christmas tradition as the Cotechino (which is a typical cold cut endowed with a soft and creamy consistency that needs only boiling), a good Franciacorta sparkling wine or an artisanal panettone, which is the Italian Christmas dessert par excellence, as Panettone Corsini. Moreover it is possible to make a Christmas pack as a gift: we can it send it directly to the final addressee using a special box with some decorations and, if you desire, a little Christmas wishes card on which we'll write whatever you ask us.

During these days we're increasing our food and wine catalogue to give our customer the widest choice we can. So we're going to introduce you Prosciuttificio Wolf,a company whose products have just become part of our offer. This company moved its first steps during the 19th century in the province of Udine, initially at a local and artisanal level. While the company has expanded its business over the regional borders, the care during the production and the traditional process have remained accompanied by a constant research of innovation. What mainly characterizes the products is the height where the pigs are bred, indeed at 1000m height the pureness of the air and the mountain vegetation give the meats an unique taste, a peculiarity that helped the company acquiring the I.G.P certification. One of the secret of the cold cuts is the perfectly balanced smoking made using only beechwood and fire, a delicate and sweet cold smoking that gives the products an unmistakable flavour. The company produces a large variety of cold cuts, in our website you will find: PROSCIUTTO CRUDO DI SAURIS (raw Sauris ham) I.G.P. CON OSSO - Prosciuttificio Wolf, PROSCIUTTO CRUDO DI SAURIS I.G.P. SENSA OSSO - Prosciuttificio Wolf and SPECK DI SAURIS - Prosciuttificio Wolf. Prosciuttificio Wolf have also been mentioned in the 2017 guide "I salumi d'Italia" (Italian cold cuts) by L'Espresso as a symbol of the Italian excellence in this field.

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#.

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.

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.

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.

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.

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