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Alheit Vineyards - Hemelrand Vine Garden

Alheit Vineyards Hemelrand Vine Garden - 2023

49.68 €

Other vintages

Alheit Vineyards - Huilkrans

Alheit Vineyards Huilkrans - 2023

124.80 €

Batič - Angel Grand Cuvée White

Batič Angel Grand Cuvée White - 2022

54.65 €

Batič - Cabernet Franc Selezione

Batič Cabernet Franc Selezione - 2021

48.09 €

Other vintages

Batič - Cabernet Sauvignon Selekcija

Batič Cabernet Sauvignon Selekcija - 2021

48.09 €

Other vintages

Batič - Malvazija

Batič Malvazija - 2023

34.97 €

Batič - Malvazija Selekcija

Batič Malvazija Selekcija - 2019

56.83 €

Batič - Marlon

Batič Marlon - 2021

76.50 €

Other vintages

Batič - Merlot

Batič Merlot - 2021

48.09 €

Other vintages

Batič - Pinela

Batič Pinela - 2022

48.09 €

Batič - Rebula

Batič Rebula - 2023

34.98 €

Batič - Rebula Selekcija

Batič Rebula Selekcija - 2018

52.46 €

Batič - Riesling Selekcija

Batič Riesling Selekcija - 2020

48.09 €

Alheit Vineyards - Nautical Dawn

Out of stock

Batič - Sivi Pinot Selekcija

Out of stock

Batič - Zaria Non Vintage Cuvée

Out of stock

24 small tables of traditional Modica chocolate with citrus zest and wild herbs from Sicily

Out of stock

8 small tablets of traditional Modica chocolate with Ciaculli late mandarin zest and wild fennel

Out of stock

8 small tablets of traditional Modica chocolate with Interdonato lemon and Lesser calamint

Out of stock

8 small tablets of traditional Modica chocolate with Sicilian Red Orange and marjoram

Out of stock

DARINO: Organic Modica chocolate with Ciaculli late mandarin zest

Out of stock

Organic Modica chocolate with Interdonato lemon zest

Out of stock

Tortionata di Lodi (almond cake)

Out of stock

Cipolla (onion) di Cannara in treccia

Cipolla di Cannara 1Kg

5.50 €

Red garlic from Nubia (qualità Fiorone)

Aglio Rosso di Nubia - PZ. 1 Testa d'Aglio

1.48 €

All formats

Seafood salad with vegetables

Insalata di mare e verdure - 450 gr.

16.29 €

Apicoltura Carlo Amodeo - Miele di Agrumi di Ape Nera Sicula Slow Food

Apicoltura Carlo Amodeo Miele di Agrumi di Ape Nera Sicula Slow Food - 500 gr.

11.00 €

Apicoltura Carlo Amodeo - Miele di Aneto Ape Nera Sicula Slow Food - 500g

Apicoltura Carlo Amodeo Miele di Aneto Ape Nera Sicula Slow Food - 500g -

11.40 €

Apicoltura Carlo Amodeo - Miele di Arancio Ape Nera Sicula Slow Food

Apicoltura Carlo Amodeo Miele di Arancio Ape Nera Sicula Slow Food - 500g

12.50 €

Apicoltura Carlo Amodeo - Miele di Asfodelo Ape Nera Sicula Slow Food

Apicoltura Carlo Amodeo Miele di Asfodelo Ape Nera Sicula Slow Food - 250g

10.40 €

All formats

Apicoltura Carlo Amodeo - Miele di Cardo Ape Nera Sicula Slow Food

Apicoltura Carlo Amodeo Miele di Cardo Ape Nera Sicula Slow Food - 500g

11.00 €

Apicoltura Carlo Amodeo - Miele di Cardo Ape Nera Sicula Slow Food - 400g

Apicoltura Carlo Amodeo Miele di Cardo Ape Nera Sicula Slow Food - 400g -

10.70 €

Apicoltura Carlo Amodeo - Miele di Carrubo Ape Nera Sicula Slow Food - 500g

Apicoltura Carlo Amodeo Miele di Carrubo Ape Nera Sicula Slow Food - 250g

15.00 €

All formats

Apicoltura Carlo Amodeo - Miele di Castagno Ape Nera Sicula Slow Food

Apicoltura Carlo Amodeo Miele di Castagno Ape Nera Sicula Slow Food - 500g

13.40 €

Apicoltura Carlo Amodeo - Miele di Erica Ape Nera Sicula Slow Food - 400g

Apicoltura Carlo Amodeo Miele di Erica Ape Nera Sicula Slow Food - 400g -

15.00 €

Apicoltura Carlo Amodeo - Miele di Mandorlo Ape Nera Sicula Slow Food

Apicoltura Carlo Amodeo Miele di Mandorlo Ape Nera Sicula Slow Food - 100g

13.00 €

Apicoltura Carlo Amodeo - Miele di Rovo Ape Nera Sicula Slow Food - 500g

Apicoltura Carlo Amodeo Miele di Rovo Ape Nera Sicula Slow Food - 500g -

11.40 €

Apicoltura Carlo Amodeo - Miele di Sulla Ape Nera Sicula Slow Food

Apicoltura Carlo Amodeo Miele di Sulla Ape Nera Sicula Slow Food - 500g

11.00 €

Apicoltura Carlo Amodeo - Miele Millefiori Ape Nera Sicula Slow Food

Apicoltura Carlo Amodeo Miele Millefiori Ape Nera Sicula Slow Food - 500g

10.90 €

Apicoltura Carlo Amodeo - Miele Millefiori delle Madonie Ape Nera Sicula Slow Food

Apicoltura Carlo Amodeo Miele Millefiori delle Madonie Ape Nera Sicula Slow Food - 500g

10.40 €

Apicoltura Carlo Amodeo - Miele Millefiori di Lampedusa Ape Nera Sicula Slow Food

Apicoltura Carlo Amodeo Miele Millefiori di Lampedusa Ape Nera Sicula Slow Food - 500g

16.40 €

Apicoltura Carlo Amodeo - Miele Millefiori di Vulcano Ape Nera Sicula Slow Food

Apicoltura Carlo Amodeo Miele Millefiori di Vulcano Ape Nera Sicula Slow Food - 500g

16.40 €

Cuordisale - Salinagrande - Cristalli di Sale di Trapani Slow Food - 300g

Cuordisale - Salinagrande Cristalli di Sale di Trapani Slow Food - 300g -

5.90 €

Lenticchia Bianca di Leonforte

Lenticchia Bianca di Leonforte 250 gr-

6.54 €

TERRE DI CHIESA- Ceci Bianchi di Leonforte

TERRE di Chiesa Ceci Bianchi di Leonforte 250 gr

5.54 €

Apicoltura Carlo Amodeo - Miele di Ferula di Filicudi Ape Nera Sicula Slow Food

Out of stock

Apicoltura Carlo Amodeo - Miele di Timo di Lampedusa Ape Nera Sicula Slow Food

Out of stock

Cortobio - Puntarelle alla Crudaiola 250g

Out of stock

La trentina - Crema di asparago di Zambana

Out of stock

Azienda Agricola Zavoli - Guanciale di Mora Romagnola (Slow Food) 500g

Azienda Agricola Zavoli Guanciale di Mora Romagnola (Slow Food) 500g -

15.90 €

All formats

Azienda Agricola Zavoli - Mora Romagnola Salami in Filzetta (Slow Food) 500g

Azienda Agricola Zavoli Salame di Mora Romagnola in Filzetta (Slow Food) 500g -

26.90 €

Azienda Agricola Zavoli - Pancetta di Mora Romagnola (Slow Food) 1 Kg

Azienda Agricola Zavoli Pancetta di Mora Romagnola (Slow Food) - 500/600g

16.90 €

All formats

CULATELLO ORO SPIGAROLI - SLOW FOOD- GOLD

Culatello Oro Spigaroli - stagionato oltre 24 mesi - 1,6/1,7 Kg.

228.00 €

La Paisanella - Agostino - Capocollo (Coppa) di Suino Nero dei Nebrodi (Slow Food)

La Paisanella - Agostino Capocollo (Coppa) di Suino Nero dei Nebrodi 500/600g

26.84 €

All formats

La Paisanella - Agostino - Guanciale di Suino Nero dei Nebrodi (Slow Food)

La Paisanella - Agostino Guanciale di Suino Nero dei Nebrodi 400/450

13.84 €

All formats

La Paisanella - Agostino - Lardo di Suino Nero dei Nebrodi (Slow Food)

La Paisanella - Agostino Lardo di Suino Nero dei Nebrodi 300/350g

8.90 €

La Paisanella - Agostino - Mortadella di Suino Nero dei Nebrodi Slow Food

La Paisanella - Agostino Mortadella di Suino Nero dei Nebrodi Slow Food - 3.5/3.7 Kg

150.00 €

La Paisanella - Agostino - Pancetta di Suino Nero dei Nebrodi 600/700g

La Paisanella - Agostino Pancetta di Suino Nero dei Nebrodi 500/600g -

19.50 €

La Paisanella - Agostino - Pancetta Tesa di Suino Nero dei Nebrodi (Slow Food)

La Paisanella - Agostino Pancetta Tesa di Suino Nero dei Nebrodi (Slow Food) - 500/600g

15.50 €

La Paisanella - Agostino - Prosciutto di Suino Nero dei Nebrodi Riserva Ghiande 36 Mesi (Slow Food)

La Paisanella - Agostino Prosciutto di Suino Nero dei Nebrodi Riserva Ghiande 36 Mesi (Slow Food) - 1.2 Kg

128.94 €

La Paisanella - Agostino - Prosciutto di Suino Nero dei Nebrodi Riserva Ghiande 36 Mesi (Slow Food) Affettato 100g

La Paisanella - Agostino Prosciutto di Suino Nero dei Nebrodi Riserva Ghiande 36 Mesi (Slow Food) Affettato 100g -

15.90 €

La Paisanella - Agostino - Prosciutto di Suino Nero dei Nebrodi Riserva Ghiande 36 Mesi (Slow Food) Affettato 100g

La Paisanella - Agostino - Prosciutto di Suino Nero dei Nebrodi Riserva Ghiande 36 Mesi (Slow Food) Intero con Osso

La Paisanella - Agostino Prosciutto di Suino Nero dei Nebrodi Riserva Ghiande 36 Mesi (Slow Food) Intero con Osso - 8 Kg

779.98 €

La Paisanella - Agostino - Prosciutto di Suino Nero dei Nebrodi Riserva Ghiande 36 Mesi (Slow Food) Intero Disossato - 6 Kg

La Paisanella - Agostino Prosciutto di Suino Nero dei Nebrodi Riserva Ghiande 36 Mesi (Slow Food) Intero Disossato - 6 Kg -

690.00 €

La Paisanella - Agostino - Salame (Fellata) di Suino Nero dei Nebrodi (Slow Food)

La Paisanella - Agostino Salame (Fellata) di Suino Nero dei Nebrodi 400/500g

19.90 €

Salumificio Santoro - Soppressata Dolce

Salumificio Santoro Soppressata Dolce - 400g

11.40 €

Capocollo di Martina Franca 'Slow Food'

Out of stock

CULATELLO PLATINO SPIGAROLI- PLATINUM 36 Months

Out of stock

Macelleria Zivieri - Salame Rosa di Bologna

Out of stock

Azienda Agricola Biologica Luca Cammarata - Cantina Fiorita Formaggio Stagionato a Crosta Fiorita di Capra Grigentana Slow Food

Azienda Agricola Biologica Luca Cammarata Cantina Fiorita Formaggio Stagionato a Crosta Fiorita di Capra Grigentana Slow Food - 450g

17.50 €

Azienda Agricola Biologica Luca Cammarata - Ficu Formaggio di Capra a Caglio Vegetale di Capra Grigentana Slow Food

Azienda Agricola Biologica Luca Cammarata Ficu Formaggio di Capra a Caglio Vegetale di Capra Grigentana Slow Food - 300/350

14.90 €

Azienda Agricola Biologica Luca Cammarata - Luna Fiorita Formaggio Morbido a Crosta Fiorita di Capra Grigentana Slow Food

Azienda Agricola Biologica Luca Cammarata Luna Fiorita Formaggio Morbido a Crosta Fiorita di Capra Grigentana Slow Food - 500g

19.50 €

Azienda Agricola Biologica Luca Cammarata - Musciu Stracchino di Capra Grigentana Slow Food

Azienda Agricola Biologica Luca Cammarata Musciu Stracchino di Capra Grigentana Slow Food - 400g

15.50 €

Azienda Agricola Biologica Luca Cammarata - Robiola di Capra Grigentana Slow Food

Azienda Agricola Biologica Luca Cammarata Robiola di Capra Grigentana Slow Food - 300/350g

13.90 €

Azienda Agricola Biologica Luca Cammarata - Talè Formaggio a Pasta Morbida di Capra Grigentana Slow Food

Azienda Agricola Biologica Luca Cammarata Talè Formaggio a Pasta Morbida di Capra Grigentana Slow Food - 500g

19.90 €

Caciocavallo Silano DOP

Caciocavallo Silano DOP - 500/600 Gr.

17.96 €

All formats

Casu 'e Babbu - Pecorino dell’Alta Baronia (Slow Food) Semistagionato

Casu 'e Babbu Pecorino dell'Alta Baronia (Slow Food) Semistagionato - 500g

19.90 €

All formats

Casu 'e Babbu - Pecorino dell’Alta Baronia (Slow Food) Stagionato

Casu 'e Babbu Pecorino dell'Alta Baronia (Slow Food) Stagionato - 500g

22.50 €

All formats

La Paisanella - Agostino - Provola dei Nebrodi (Slow Food)

La Paisanella - Agostino Provola dei Nebrodi (Slow Food) - 500g

12.00 €

All formats

La Paisanella - Agostino - Provola dei Nebrodi Stagionata (Slow Food)

La Paisanella - Agostino Provola dei Nebrodi Stagionata (Slow Food) -

17.00 €

All formats

Azienda Agricola Biologica Luca Cammarata - Caciotta Fresca di Capra Grigentana Slow Food

Out of stock

Azienda Agricola Biologica Luca Cammarata - Caciotta Stagionata di Capra Grigentana Slow Food

Out of stock

Azienda Agricola Biologica Luca Cammarata - Minnuzza Formaggio di Capra Erborinato di Capra Grigentana Slow Food

Out of stock

Ragusano di Razza Modicana (Slow Food)

Out of stock

Appennino Food - Salsa con Tartufo Bianco (Sauce with White Truffle)

Appennino Food Salsa con Tartufo Bianco - 500g

32.86 €

Batič - Angel Grande Cuvée

Batič Angel Grande Cuvée - 2021

69.94 €

Riso Nero Integrale (Black Whole Rice) - Principato di Lucedio

Principato di Lucedio Riso Nero Integrale - 500 gr.

5.84 €

Linguine Artigianali -Vicidomini

Out of stock

Post inerenti food

The Nebrodi Black Pig is an autochthonous Sicilian breed that has always been devoted to free range breeding, as well as a Slow Food Presidium, with autonomous feeding without almost never the need for food integration by the farmer. Until a few years ago it was a species in gradual decline in favor of more common pigs, easier to breed and endowed with an higher quantitative yield, but today, however, breeders, producers and processors of Nero dei Nebrodi are increasing. The Prosciutto di Suino Nero dei Nebrodi (Black Nebrodi Pork Ham) in the photo is an excellent example of traditional pork butchery product, made by Ponte due Archi, a very high quality product with an intense flavour and particularly enveloping fat and delicate taste.

OIP
24/05/2020 12:10:40

The home delivery of our groceries products (both food and wines) continues in all countries, in order to offer, especially in this delicate moment, a service to people naturally maintaining the quality of the products. Anyway in case of particular restrictions or delays, we will keep you promptly updated on our website.

OIP
13/03/2020 11:33:54

The Consortium of the Prosciutto San Daniele DOP has recently introduced some modifies of the production rules towards a further high quality product and food safety, based on scientific data. Among the main measures are: the limitation of the production crosses with the consequent institution of a genetic database in order to guarantee the effective truthfulness of the genetic characteristic of the pigs admitted to the PDO, the more strict nourishment rules through an high use of noble cereals, the minimum aging extended to 400 days and the lowering of the salt content.

OIP
14/02/2020 15:23:51

We often forget how much important is the choice of a good sea salt, the reason is very simple. Indeed it is one of the food we eat every day and, contrary to the tendency to the demonization of this product, that if eaten in the correct quantities contains very important nutrients. We of OIP propose you a raw sea salt Thin Raw Sea Salt Picked by shoulder - Cuordisale - Salinagrande, extracted naturally, picked by hand by the only producers of the Trapani Salina, a natural surfacing plant which dates back to the 11th century. Further contributing to the quality od the raw sea salt of Salinagrande in Trapani is the fact that the area of surfacing is a Natural Protected Sea Area, as a consequence it come in contact with less polluting substances.

OIP
26/12/2019 15:37:54

Panettone and bottle of wine is a great and always appreciated for the Christmas period. Choose a good handcrafted Italian panettone and a bottle of Franciacorta docg, we’ll think about the gift box and the greetings card. Naturally nothing prevents from purchasing it as a personal treat, to taste great handcrafted Christmas food products.

OIP
05/12/2019 09:39:17

Today is the date of the World Pasta Day, a special day for all the Made in Italy food lovers, but above all for our Italian pasta suppliers as Pastificio dei Campi, Pastificio Caponi, Pasta Bossolasco, Pasta Mancini, Pasta Benedetto Cavalieri, La Campofilone, Adamo Bio, Azienda Agricola la Fastuchera and many others. What groups in with these pasta producers are the selection of high quality raw materials, the maintenance of craft processes and the care for the details. These can be less profitable choices, that implies extra work, but they’re what let us taste such high level products. In this day our wishes and congratulations go out to these pasta makers, true ambassador of Italian taste and culture.

OIP
25/10/2019 12:30:36

Dear users, we’re glad to communicate you that due to the new settlement with our new courier FedEx the delivery time will be further faster! At the take over by FedEx, you will receive immediately an e-mail with the day and time slot of the delivery, in order to guarantee your presence for the pick up. The shipping in France, Germany, Spain, Denmark and many other European countries will be completed in 36-48 hours. Finally the weight threshold within the shipping is free over a certain amount of money (indicated in our e-commerce according to the country) will increase from 35 kg to 40 kg. Italianfoodshipping

OIP
18/10/2019 10:33:08

For the 16th of October, date od the World Food Day, we would like to confirm our philosophy oriented towards the seasonality of the product. First of all concerning fruits and vegetables, therefore the chestnuts moment has come, and a roasted chestnuts just took away from the fire is one of Autumn cult images. Obviously Italian chestnuts are very versatile for recipes too, the chestnut flour pasta is rustic and endowed with an alternative taste, great for the stuffings, on a bread slice or in a cake. Available the Marroni chestnuts variety too, a kind that stands out for the greater dimensions, the sweeter and more intense taste.

OIP
16/10/2019 11:44:45

Bread, if cooked following few and good practices of bread-making, is one of the most satisfying food in all its simplicity. It is fundamental for leavening to take the necessary time for being completed (and not creating a sensation of bloating), in this case it is suggested the starter, which makes the bread more easy to digest due to the activation od enzymatic processes that favorite a pre-digestion. The attention should be focused on the choice of the raw materials too, therefore flour first. Our suggestion is using not to refined flours, obtained through stone milling , a process that, differently for the industrial milling made using mechanic steel rolls, maintains the temperature constant preserving the vitamins and mineral salts content. The ancient wheat flours as Tumminia, Maiorca e Perciasacchi made by our trusted Sicilian producers AdamoBio and Azienda Agricola La Fastuchera guarantee the stone milling and they’re ideal for a rustic bread with a great aromatic structure.

OIP
04/10/2019 10:07:51

The products that can boasts the slow food presidium are few, in this limited list you can find the Pesca di Leonforte (Leonforte yellow Peach). The characteristic that distinguishes this variety from the other is very unusual: before the maturation the farmers close each peach in a paper bag, a long, hard and expensive process but it make sure the natural protection from parasites and a tasty fuit. Agrirape, Sicilian agricultural company, starts right from the Pesca Gialla di Leonforte for its Leonforte yellow peaches jam - Agrirape Copparella jam, so the result could be nothing but great. 80% of fruit, brown sugar and lemon juice are the only ingredients of the Agrirape jams, a simplicity that is possible only due to the absolute quality of the fruit and the slow processing, but repay the patient with a genuine taste.

OIP
04/05/2019 12:42:19

A great salmon tartare is always a pleasure for your palate, as we are a website concerned exclusively with Italian typical products you could correctly wonder what salmon has to deal with Italian food. This time the Italian specialities have the aim to side this great fish from the cold northern sea, to elevate it and create a great contamination. The base of the dish is a fava beans cream, adding the bitter taste to the sweetness of salmon, while the fresh Ricotta - Puglia Sapori e Dintorni seasoned with non treated lemon zest add the creamy texture and freshness with the evergreen fish-lemon taste combination, while the Avola toasted almond give perfect a final crunchy texture to the recipe.

OIP
21/03/2019 08:59:24

The visual impression is enough to understand the high quality of the PASTRY SHEETS / LASAGNE - PASTIFICIO CAPONI. The craft pasta processing at environmental temperature helps to preserve the best properties and aromas of durum wheat and eggs, 26 yolks per kg of flour, both exclusively from Italy. Moreover the hand working, differently from the industrial one, increases the absorbing power of the other ingredients and the consistency during the biting is better too. The final result is an exceptional product, as it is the implicit pasta Caponi message, showing us how personal knowledges and manual skills are, in some processes, still an irreplaceable added value in the food field.

OIP
20/03/2019 09:24:56

The particular geological composition is what defines the uniqueness of the Liguria territory. The marked contest between coast and mountains not only creates suggestive landscapes but unrepeatable opportunities concerning the wine and food production. Pasta Liguria benefits exactly from these natural characteristics to propose high quality products endowed with a strong territory connotation. Starting from water, whose importance is often underrated in pasta production but is actually fundamental, which comes from the spring of the Natural Park of Antola, with a protected area of more than 4000 hectares and so able to offer pure and uncontaminated spring water. Only Italian durum wheat, slow drying, bronze wire drawing (that is to say the key elements of a craft pasta), together with skills and territory knowledge give as a result typical high quality regional pasta (as the Trenette pasta di grano duro da agricoltura biologica - Pasta di Liguria), with which you can exalt at their best Ligurian recipes and many others!

OIP
12/03/2019 09:36:46

Passionates of cooking, of authentic, high quality, healthy and ethically sustainable food certainly have already known and tasted Acquerello - Carnaroli Rice. A story that is born in the 15th century, from a simple hostel for pilgrims in Colombara, in the province of Vercelli, a territory that has always been located to rice cultivation. What really makes Acquerello rice unique? the main factors are three; the helix processing, a complex but low invasive method, that allows the perfect cleaning of the grain however preserving every grain integrity at the same time. The one year aging of this Italian rice in silos helps the stabilization of the starches, so that they don’t scatter during the cooking, helping the absorption of condiment too. Lastly, but fundamental, the reintegration of the rice gemma, that is to say the part endowed with the best nutrients, which is normally separated from the grain. Acquerello, due to many years of research, has found a method to reintegrate it, obtaining the taste of carnaroli rice combined with the nutritional value of raw rice.

OIP
06/03/2019 10:24:18

The so called “pasta mista” has an ancient history, due to the necessity to avoid any kind of wasting, when food wasn’t certainly abundant among common people. Nowadays Pastificio Dei Campi proposes again this format intentionally, symbol of a tradition to which the Pasta di Gragnano is particularly linked to, as this kind is protagonist of many historical recipes from South Italy and especially Campania. In this case the assembly has been perfected: while previously the different kind of pasta had different cooking time in turn, for the Mischiato Potente - Pastificio Dei Campi are selected formats with compatible cooking times, therefore facilitating the comfort during the preparation.

OIP
28/02/2019 09:23:19

During the last years red meat has been in the center of many debates, in some cases, we feel free to say, excessively stigmatized. Indeed as it is for every food it is enough to consume the right amount of it, focusing on the choice of high quality red meat, but how? A first step is selecting Made in Italy products, it’s not about patriotism, but simply because the base controls established by the Italian disciplinary are among the most strict of the world. Secondly it would be ideal know the origin, alimentation and treatments received by the animal. The last one is a service that Macelleria Mastra Alebardi has started to offer, giving the total traceability of the Fassona Piemontese meat, bred and butchered directly from the Macelleria Mastra Alebardi itself, From the classic Costata (Entrecôte) made from Fassona beef from Piedmont - Macelleria Mastra Alebardi, fiorentina and many other cuts for a tasty, healthy and controlled red meat.

OIP
22/02/2019 10:38:19

As a work of art that strikes particularly, this time is the Guanciale (jowl bacon) - La Cinta di Guido to leave us astound. A harsh comparison someone should say, but if you think about it deeply the gastronomy world and art have in common more than you would ever imagine. Both of them have the power to evoke sensation, move, and at the same time so succeed in this task skills, study, knowledge and why not a certain natural predisposition are needed, Someone may not agree, but we believe that food is a means through which transmitting messages and feelings, and isn’t this the aim of art itself?

OIP
05/02/2019 08:33:24

Calabria, among the Italian regions overlooking the sea, is maybe the one whose gastronomic culture is most bonded to its hinterland. Decise, strong tastes among which the ‘nduja stands out, typical Calabria speciality par excellence that finds its zenith of nativity in the 'Nduja of black calabrian pig - Consorzio Nero di Calabria, produced by the Consorzio Nero di Calabria, a well known reality among the food excellence. There are united many small producers that breed free range and transform this particular local pig species, closely related with the Iberian Patanegra, endowed with extraordinary tasting and organoleptic properties. The fine meat of this pork variety gives softness both to the taste and the consistency, besides containing omega 3 and omega 6 polyunsaturates that notoriously give benefits to health. Species and red hot chili pepper are perfectly balanced, so that they add a pleasant hot note exiting the natural black pork taste without covering it.

OIP
28/01/2019 09:15:03

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.

OIP
24/01/2019 09:52:55

Environmental sustainability is an expression that is joining the virtuous companies vocabulary in the Italian food sector. Describing all the functional dynamics and processes to achieve a total eco-sustainability would require a wider deepening, so today we’re focusing on a single aspect, to define better what sometimes could appear a difficultly tangible concept in practical terms for consumers. We take as an example the agricultural sector, particularly the wheat production and that exceptional reality that Pastificio dei Campi is: when I first read about triennial rotation, i immediately had a flashback to the history class, when during the school lessons we used to study the cultivation methods and their evolution. The triennial rotation is a practice that has been abandoned due to the lower yield, but brought back by Pastificio dei Campi as the rotation give the ground a break, allowing its natural time to recover and come back offering high quality Pasta di Gragnano at rhythm perfectly synchronized with nature and its needs.

OIP
10/01/2019 10:25:02

It may truly seem a cheesecake, but it is the Occelli Barolo Cheese - Bebbino Occelli Gran Riserva. The most authentic expression of the Piedmontese Langhe territory, whose it combines two of the best representatives of the collaboration between man and nature in this land, that is to say the alpine hut milk and the Barolo docg. The Occelli cheese aging prolongs for many months within the Barolo docg pomaces, it’s there that it acquires its characteristic flavor. Considered the number one by Slow food in a blind test as it concerns the so called drunk cheese, the result is an Italian cheese for tastings, perfect paired with structured red wines and figs jam.

OIP
28/12/2018 09:23:51

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.

OIP
17/12/2018 07:50:45

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.

OIP
02/11/2018 11:09:44

In every kitchen not only the quality of the main ingredient is important, but also the other siding and flavoring elements’s. The last ones are the leitmotiv of almost every recipes, as a consequence the choice of those should be very careful. Today, about this, we’re introducing you the red garlic from Nubia and the Sicilian oregano in bunches - Az. Agr. Balducco Fulgatore, from the Sicilian Agricultural Company Balducco Fulgatore, which follows eco-sustainable methods in the respect of the environment The first one is a slow food praesidium, well known both for the delicate and non-invasive aroma and the exceptional organoleptic properties; the second one is very similar to a bouquet, endowed with an intense aroma due to the slow and natural drying under the Sicilian sun. Few elements at an affordable price that will make a change in your kitchen, moreover they’re really good rustic style decoration elements.

OIP
23/10/2018 09:37:06

Today is wine tasting day, and we’re trying a Garda Lake wine: the VIGNETO CAMILLA LUGANA DOC 2016 - MALAVASI. A Lugana Produced by the wine cellar Malavasi, in Sirmione, it is 100% made up of trebbiano grapes, which give it an intense straw yellow color with some green shades. The nose brings mainly melon and citrus notes, with a little floral perception, while at the palate freshness and sapidity paired with a fruity aroma and great persistency. Food pairing: first courses, fish and white meats.

OIP
15/10/2018 09:15:06

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.

OIP
06/09/2018 12:27:23

It's not always easy to find food with a good taste but remaining light, ricotta can satisfy your request. Historically it was the poor's food, as it comes from boiling the remaining milk after the cheese production, and it owes its proper low fat and high protein content to this characteristic. This products to be at its best needs to be as fresh as possible, for this reason Ricotta - Caseificio Voglia di Latte is produced in Apulia and sent us the same day every week on Monday. It is great eaten naturally, in a pasta but also working it for some dessert recipe will give you a lot of satisfactions.

OIP
24/08/2018 12:27:39

Azienda Agricola Biologica Adamo is a Sicilian company which produces BIO organic wine, flour and food. All of their products are absolutely natural and come from local ground, in Alcamo. We really suggest you to try the Dry Tomatoes - Azienda Agricola Biologica Adamo, as it is a real traditional specialty of that land. Thanks to the perfect temperature and the constant sunny days, the Sicilian tomatoes are among the best in the whole world, moreover the company still dry them naturally, under the same sun to give them that special home made taste. You can eat them as an aperitif and appetizer natural as they are, or you can put them in a pasta or a sandwich to give a special touch to your recipes.

OIP
23/08/2018 17:38:00

The Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli has just been selected as part of the products enrolled to represent the best of the Made in Italy food and wine at GourmArte2018. Consequently the agricultural company Podere dei Folli has been attributed the title of custodian of taste, a reward that witnesses the quality of the products of the company and the promotion of a 100% natural production which is the result of the meeting between tradition and innovation.

OIP
16/07/2018 11:12:55

CONTESSA VIOLANTE - CONTE DE QUIRRA is a Vermentino di Sardegna DOC that certainly encloses the characteristics of the typical denomination, but it is endowed with personal peculiarities that gives it a strong personal connotation too. The motivations at the base are the proximity to the sea, but above all the tardive grape harvest, that, contrary to the classic Vermentino is near the drying. As a consequence the refinement will be longer to, from the average 3 months to 8-10 months. The result is a strong yellow pale with green shades wine, with great acidity and freshness despite the tardive harvest, that encloses not only the typical aromas of a Vermentino Sardo that is to say floral, citrusy and exotic, but also more complex shades as the licorice final and the balanced alcoholic presence (14% vol). Food pairing: crustaceans, grilled fish, cheeses.

OIP
19/06/2018 18:00:28

Verifying the quality of what we eat is fundamental for our health. But which are the food we have to care about the most? The ones of everyday use, among these the oil is one of the main elements without any doubts. Organic extra virgin olive oil - Adamo is an high quality product, a Sicilian EVO Oil that has obtained the BIO Organic and the DOP (Protected origin denomination) Valli Trapanesi certifications, a guarantee for you health. The olives are picked by hand before they fall down, in order to obtain the lowest level of acidity. Subsequently the milling by stone and the cold extraction take from the olives only their best part, maintaining the organoleptic properties unaltered. Aromaticity and taste, thanks to the processes described before, are strictly tied to the original fruit make the product very natural and sincere on every side, giving it a versatility that makes it fit for every recipe.

OIP
14/03/2018 11:30:06

The polenta is one of the most ancient known recipes and, still nowadays, it is appreciated and reinterpreted all around the world. By now in the Northern Italy the polenta is a pillar of the culinary tradition, above all in Lombardy and Veneto. Polenta (Corn Flour) - Oi is the perfect base to cook ah high quality polenta, a 100% Made in Italy flour (precisely on the Oglio river park, in Brescia). The milling by stone and the previous semi-decortication of the grain make the polenta pleasantly fresh and tasty. This flour is the ideal for the coatings: it will give your fried food a perfect crunchiness and a delicate but unique aroma.

OIP
12/03/2018 20:00:19

Among the most important red wine of Italy, and of the World, it is necessary to mention the Amarone della Valpolicella. A wine produced rigorously in the Valpolicella, a valley at the north of Verona, an area that has always been committed to the production of great wines, as it is witnessed by manuscripts dating back to the 4th century b.c. Cantina Manara is an excellences producer well known in Valpolicella, the attention towards every production phase allows to maintain the typicity of the wines (all of their wines have obtained the DOC, DOCG or IGP certification), respecting the characteristic of the terroir to obtain wines with an own recognizable personal identity. AMARONE DELLA VALPOLICELLA CLASSICO MANARA is the product par excellence of the wine cellar, it is born from Corvina 75% - Rondinella 20% - other local types 10%, then a 18 months refinement in reservoir and the last one in bottle for 6 to 12 months. Color:Intense ruby red. Nose: Fruit notes of wild blackberry, then floral notes and spice notes of coffee and chocolate. Taste: Expressive and soft on the palate with a tingling acidity. Food pairing: Roasts, meats grilled over an open fire, game and strong cheeses. Alcohol Content : 15% vol.

OIP
26/02/2018 11:19:26

Yesterday evening , in occasion of a Costata (Entrecôte) made from Fassona beef from Piedmont - Macelleria Mastra Alebardi grilled dinner with some friends, we've tried Amor Costante IGT TOSCANA - Gianni Brunelli - Le Chiuse di Sotto. A wine that has amazed and satisfied every dining companion's palate, an IGT certified Tuscan wine that has absolutely to envy compared to the most prestigious wine of that region. At the sight the limpid ruby red stands out immediately, the aromas are mainly of wild berries, at the palate it is soft, endowed with strong tannins and persistence exalting an important structure that confers the wine a strong and decise character. Grapes varieties: San Gives 80%, Merlot 20%. Alcohol: 14% vol Ideal food pairing: grilled red meat.

OIP
16/02/2018 15:37:48

Piedmontese wines are well known for their strong character and their important structure. As a consequence, the wine-making tradition is mainly centered on the red wines production as Barbera, Barbaresco and Barolo. The Poderi Colla are in the heart of Langhe, precisely in Alba, an area of Piedmont renowned all over the world for the production of first level food and wine excellences. The wine cellar vineyards are at an average height of 150m, on a hill round exposed ground. Part of the vineyard has been planted before 1930, with a partial renovation in 1955, moreover joining the agricultural program instituted by the Piedmont regional institutions with the aim of a total environmental sustainability. Today we’re describing you the Barbera d’Alba Poderi Colla. As it is a vine variety endowed with a very high yield, its production is limited to obtain an higher quality. The colour is a violet intense red, strong vinous aroma with floral tones of strawberry, cherry and prunes. On the gustatory side the tannin is light, it is enjoyable young but its structure is full bodied and ideal for long aging too. A whole meal wine to pair with pastas, soups and meat pies; great also for the preparation of sauces and beef stews.

OIP
12/02/2018 13:47:14

The Tuscan oil is a product whose quality is widely recognized within the Italian gastronomic world. Its success is due to its decise, intense and persistent taste, as the land from where it comes from and its inhabitants. From today the new vintage of the Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido is now available. The final result is a very typical Tuscan EVO oil, obtained thanks to an unique cold pressing, so extracting exclusively the best part of the olives. It is an oil that, thanks to its first category qualities both under the taste and the nutritional sides, has joined the IGP and BiO consortium. These are two certifications that reward excellence producers, respectful of the territory and craftsmanship of the product. Ideal for giving value to strong flavored food and recipes.

OIP
05/02/2018 12:42:38

Want to eat lightly after the great Christmas banquets? Don't renounce to the Italian taste and try to visit the fruit and vegetables section. Here you will find all the best among the fresh and seasonal vegetables and fruits. This is the ideal period for trying the famous Sicilian Oranges from Ribera, or the tasty RADICCHIO TARDIVO DI TREVISO. We have also a wide selection of other fresh products apart from fruit and vegetables, and a great piece of Fresh bluefin tuna fillet will be the ideal of people who in these days would like to eat light food without losing the pleasure for your palate.

OIP
26/12/2017 18:45:15

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.

OIP
15/12/2017 12:30:18

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.

OIP
03/11/2017 16:21:06

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.

OIP
01/11/2017 15:57:14

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

OIP
15/10/2017 14:41:19

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.

OIP
12/09/2017 11:30:21

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.

OIP
04/09/2017 16:10:10

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

OIP
28/08/2017 11:48:44

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.

OIP
03/07/2017 15:55:55

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

OIP
26/06/2017 12:03:11

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.

OIP
23/06/2017 16:06:45

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

OIP
13/06/2017 16:06:15

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

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!

OIP
18/05/2017 11:32:32

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

OIP
03/05/2017 11:22:51

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

OIP
26/04/2017 10:35:40

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

OIP
20/04/2017 16:25:25

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

OIP
24/03/2017 16:30:46

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

OIP
09/03/2017 18:46:26

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