The Dogajolo Toscano Rosso IGT - Carpineto by Carpineto winery has scored 89 Wine Spectator points , an important reward for an atypical Tuscan red wine which qualifies as a fresh and innovative proposal within a tradition of great vintage and aging wines with an excellent price/quality ratio. Fruity and winy aromas, sided by light vanilla notes provided by the refinement, which add the possibility of aging too, confirming the great job by Carpineto.

The Mozzarella di Bufala Campana from Battipaglia - Caseificio Esposito comes fresh every Monday directly from Battipaglia, ready to join the tables of your houses. Endowed with intense flavor, high milk content and tenacious texture, like every Bufala Campania buffalo mozzarella to perfection.

It is certainly not the first time that Kellerei Cantina Terlan has amazed our palates, but above all the ones of the most demanding sommelier in the entire World, as the countless awards and enthusiast reviews received over the years prove. Today we’d like to introduce you the Terlan (Terlano) Sauvignon Winkl, a wine endowed with an excellent quality/price ratio, which has just been awarded with 93/100 James Suckling, 92/100 Robert Parker and the inclusion in the Vini d’Italia 2020 by Gambero Rosso. Regardless of the prizes hoarding, Sauvignon Winkl Terlan has certainly conquered us too, already from the visual impact with an intense straw yellow color tending to gold, the first aroma is the typical Sauvignon tomato leaf, which is well defined but never excessive (which is not to be taken for granted at all), matched with perfumes of peach and candied fruit with a little almond shade. At the palate the perfectly balanced refinement in barrel (20%) makes the wine a full bodied, so to be able to sustain the aromatic complexity of the bouquet, already appreciated during the olfattive try, without being too heavy. To conclude an extraordinary persistent finale with a mineral note that cleans and refresh the taste.

Winter is the season of snow, lights, Christmas, but above all Sicilian Oranges. Our 2019 Ribera oranges first harvest a has just arrived, following their seasonality, and they will every week freshly harvested from the producer, brought to us and promptly shipped to you. The riberella dop are the one and only pdo Italian oranges, so juicy and tasty as the Sicilian sun allows them to be, due to the uniqueness of that specific part of the region. Buy Sicilian oranges from Ribera, in different kind as juice oranges, table oranges and Sicilian Ribera Oranges Fioroni (Arance di Ribera Washington Fioroni).

Fresh Italian seasonal vegetables and fruit directly from the fields to your home! In this case an honorable mention for that fantastic Roman Broccoli, for which this is truly the right period of the year, we lively suggest you to try it!

Today we’re in Friuli, precisely in San Quirino, in the north-western part of the region. It’s here that we find Russolo winery, namesake of the owner family, which has been dealing with the enology world for more than a century, evolving its own activity up to the current dimension of independent winery since 1974. The production give space both to regional wines as Ribolla Gialla and Refosco, but also to international wine varieties like Chardonnay, Sauvignon, Pinot and others, a choice that has given great results in the case of Russolo Rino Doi Raps. Doi Raps is a Friulian white wine that shows a straw yellow limpid color, the main aromas are mature tropical and white pulp fruit, with some honey note. Round and full bodied in relation to the category it belongs to thanks to the late harvest and finally a light acidity to refresh the palate.

As we told you in the last news we’re starting to give our review on some of the rewarded Carpineto winery wines. The first one to appear is one of the most personal wines of the winery: the Dogajolo Toscano Rosso IGT - Carpineto which has been awarded with the second place by Wine Enthusiast in the list of the “10 Best Tuscan Wines of 20$ or less”. We’re talking about a bottle invented by Carpineto itself, with the aim of giving the birth to a sincere Tuscan wine, adapt both to the immediate consumption and the aging. Made up of mostly Sangiovese with Cabernet, the two grapes are wine made separately and united only in the final refinement in wood barrels, the result is an intense red ruby color wine, which at the sight already shows its freshness. The main perfumes are fruity (cherry above all), but also notes of vanilla and wood with a growing intensity the the passing of the years. The tastes retrace the ones sensed by the nose, with precise and direct flavors, well assisted by a soft and velvety tannin endowed with the right consistency according to the kind of wine. Fit both for red meats but also for lighter recipes as first courses or clod cuts.

The evolution of a wine is what makes it unique, always ready to give our palate new sensations, renew, this is what IL MUSMECI Etna doc rosso 2010 - Tenuta di Fessina has transmitted us, an Etna wine that in our opinion has not only keep good but also improved with the passing of time. Nine years after the harvest (and seven from the bottling) it needs certainly breathing some minutes, so it has be opened 15 minutes before drinking it at least. The perfumes have evolved from fruity to tertiary with hydrocarbons notes and lightly sulphur. At the palate the minerality is strong keeping it fresh despite the years have passed, with tastes that maintain the direction of the tertiaries as it already happened to the olfaction of this Sicilian wine by Tenuta di Fessina.

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.

With the hot summer season the desire of a fresh meal has become stronger and stronger, so than why not trying with a craft Mozzarella di Bufala Campana from Battipaglia - Caseificio Esposito? Fresh, healthy and tasty, directly from Battipaglia, the Mozzarella di Bufala Campana dop arrives every Monday and Thursday in order to guarantee the most possible freshness of the Italian Buffalo Mozzarella. Available in the different formats as the small bites, the aversana and even the braid, rigorously hand made with local fresh milk as a tradition of the high quality Battipaglia Mozzarella di Bufala.

Summer has come, and with it the re-styling for the Prosecco La Marca too, which has come back dressed in elegant clothes. The dress changes, but not the substance, what remain are the delicate fruity aromas, the great drinkability and the freshness of a perfect wine for aperitif, these are qualities of this Prosecco recognized by the critics too. Another new entry is the certified BIO Organic wine production for some of the La Marca wines as the La Marca Prosecco D.O.C. Extra Dry Bio.

The Valle d’Aosta wines aren’t always rewarded with the space they would deserve, indeed this region too hides enology specialities and denominations that are worth the best awards by the experts of the sector. Gewürztraminer is a wine variety which found a fertile ground in this region: aromatic and shaped for fresh clime, elements that Le Clocher di Charrère Danilo winery has succeed in exalting, creating a wine amazingly balanced and pleasant, GEWÜRZTRAMINER Vallée d’Aoste dop - LE CLOCHER of which we taste the 2013 vintage. The color is the typical yellow one with golden shades, both on the aromatic and tasting sides it shows a really impressive health for being a six years aged white wine without particular refinement process: the aromas of peach, flowers and aromatic herbs typical of the wine variety are well defined by never excessive, at the palate spices and mineral notes prevail, moreover the unaltered acidity, despite the manu years from the bottling, makes the wine still fresh and intense.

To feel the real taste of the fresh fava beans a spaghetti dish is doubtlessly always a great idea. Fresh fava beans and pasta are the only ingredients needed, for that reason the choice of high quality raw materials is fundamental for the best performance of the recipe. The fava bean purée is naturally very thick, it is made more enveloping and soft with the help of the amid of the Spaghetti Maxi di Gragnano - Pastificio Dei Campi in the cooking water in the pan and finally a touch of grated pecorino cheese to add a decise taste to the velvety one of the fava beans.

Freshness, the right amount of acidity, delicate but well defined perfumes, this is the portrait of SPUMANTE GARDA ROSE’ “BESPOI” D.O.P. - Podere Dei Folli, Garda DOC rosé sparkling wine by Podere dei Folli. The last one is an organic agricultural company that is specialized in the production of Lake Garda gastronomic excellences, among which it’s impossible to forget wine. From the great tradition of rosé wines typical of the areas adjacent to Lake Garda, among which certainly the Chiaretto (which is produced by this winery too), starting from the local vine variety par excellence as the Groppello is born a lively organic rosé sparkling wine, as its copper color, almost tending to orange, with floral aromas, while at the palate it is quite dry, fresh favoring the drinkability without boring the palate.

The certified Mediterranean Bluefin Tuna has come back available right now, but if you want to taste it fresh, just fished off the Western Sicilian coast, it’s better for you to hurry! Indeed, the Bluefin Tuna fishing shares ICCAT certified (the only legal one) will be open only for a limited period, in order to guarantee a respectful fishing safeguarding the specie. Among the different varieties the Mediterranean Bluefin Tuna is the finest and tastiest: filet, tarantello and Fresh bluefin tuna ventresca are the best cuts, are the most recommended, from which it is possible to obtain excellent raw production as tartare, carpaccio, sashimi or quickly seared on a grill. We also guarantee the total lack of any additive or colorants altering the color of our Mediterranean fresh Bluefin Tuna.

With the approaching of summer, even if tasty and filling seasoning still remains very tempting, it’s not uncommon feeling like eating a fresher but still flavorful dish of pasta. The Trapanese seasoning is a sauce that surely satisfy these need, as you can sense it was born in Sicily, precisely in Trapani, the ideal place par excellence for this kind of recipes. Indeed it is a territory rich in local fresh products, whose combination give life to decise, characteristic, natural and healthy tastes as it is in this case: Sicilian fresh tomatoes, evo oil, Sicilian toasted almonds and raw sea salt. And these are exactly, without any addiction, the ingredients of the Seasoning for Pasta alla Trapanese - SoloSole, a product for which theSoloSole company motto “Sicily In a Jar” could be nothing but perfect.

Pojer e Sandri is one of the most innovative and trailblazing wineries of the Italian enologic scene. It has been one of the first to introduce the Chardonnay (1979) and the Sauvignon in Italy, and in 2002 it already reduced the sulphites dose, due to the international Bucher Inertys patent. Not last the collaboration with the Research Institute Edmund Mach, another proof of the concreteness and solidity of the innovation carried on by the company. It is emblematic of the diversity the Pojer e Sandri Bianco Faye Dolomiti, a white wine that doesn’t have its strength in acidity or freshness (as it is more common), but it is instead oriented towards softness at the palati and full bodied tastes as dried fruit, with a good amount of minerality, structure and body of a rare high level for a white wine.

Spices and aromas are perfect alleys for recipes, and it is always good, when it is possible, to have them as fresh as possible. From our side we try to encourage this aspect giving the chance to purchase from our web store practical pot plants from Italy by Orto Mio in Forlì, fit for every house. As it is for the Calabria hot pepper, a variety coming from the Italian region of hot taste par excellence, one of those spices that give their best when they’re as fresh as possible. Thanks to the use directly successive to the harvest, the tastes keep more intense, moreover the pot plants as Hot Pepper Calabrese VERY HOT diavolicchio Italico Pot Plant - Orto mio are pretty home decorations too.

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.

The Chardonnay is one of the most interpreted wine variety throughout the world, a wine spread most of the area of the planet, of which it is possible to find many different versions depending on the ground, the clime, the methods in vineyard and winery. The Sicilian winery Mandrarossa proposes a variant that conciliates the internationality and the island peculiarities, it is a chardonnay more aromatic and fresher than the average, moreover endowed with a great alcoholic structure. The main aromas are floral and citrusy, while at the palate the citrus tastes stand out again sided by a minerality that gives body and persistency for a great balance in the final result.

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.

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.

When we talk about Friuli on the enological side we enter a wide and high quality historical tradition. An extra reason to give value to the Ribolla Gialla, a typical Friulian wine that has carved out itself a relevance space within this panorama and now renowned among the regional specialties. Marco Felluga is a reference name as it concerns the Friulian wineries with a strong territory connotation, and we confirm it goodness after tasting its RIBOLLA GIALLA - MARCO FELLUGA. At the sight it is straw yellow, a tone whose delicacy continues on the olfactory side with mainly tropical fruit references. At the palate instead the intensity increases, the mineral notes are marked, but well supported by a great acidity that gives the wine the right amount of freshness, good final persistence too.

As most of the vegetables the Cipolla di Tropea IGP has its own season, or rather, there are many variants of the same product depending on the period. The first is the flat top onion, harvested in April and May, while for the enlongated shape classic ones collected in braids it is necessary to wait until June. During this period the one growing is the Cipollotto Fresco Di Tropea IGP, that goes from the end of October to late March, it is the kind with the smallest bulb but the most delicate and best for the fresh consume too. Sweetness and delicacy are the peculiarities that distinguish the Tropea onion from the other varieties, these characteristics are due to an unrepeatable combinations of microclimatic and geologic conditions: warm temperatures all year long and ground endowed with a great sand percentage.

Today here’s a simple and tasty first course with Ligurian influences, from the moment that a short pasta fits better to this recipe we have chosen the maccheroni Mancini. For a creamy and velvety pesto based sauce only three ingredients are needed: Pesto alla genovese - Pexto, a soft paste fresh cheese (caprino, ricotta# or maybe philadelphia) and last the binding key, that is to say the pasta cooking water. Add it gradually to the pesto alls genovese and fresh cheese mixture, mixing until obtaining an homogeneous mixture endowed with the right consistency. For an original Liguria taste touch add the taggiasche olives, finally amalgamate the pasta in the sauce.

The oranges season isn’t over yet, every Monday, directly from Sicily the Ribera Sicilian oranges arrive to our stock. In the photo you can see the Sicilian Ribera Juice Oranges (Arance di Ribera Dop), the smallest oranges but endowed with great juiciness. The taste intensity makes the orange juice pleasantly sweet and fresh, without forgetting the outstanding contribute in terms of vitamins#. The organoleptic properties of the Arance di Ribera D.O.P. of the Azienda Agricola Guarraggi keep perfectly unaltered due to the total lack of chemical treatments, to which the company have omitted renouncing to a perfect skin standard, preferring an higher quality of the final product.

When it comes to Garda white wines, the thought, as a normal consequence, moves immediately to the #Lugana, a great typical wine from the southern shore. But today we’re talking about Serai Bianco Veronese IGT - Le Morette, a cuvée of the wine cellar Le Morette, and what’s better than an exclusive cuvée to represent a wine cellar? An assembly including the local vine variety Turbiana and two international as Pinot Blanc and Chardonnay, the result at the sight is a straw yellow with green shades, at the nose the main aromas tend to flowers and tropical fruit. It is at the palate where the Serai Bianco gives its distinctive trait: freshness and great acidity side a light pleasant hot sensation that exalt all the aromas.

Puglia Sapori e Dintorni (Bari) will be our direct supplier as it concerns the burrata, stracciatella and many other products from the Apulian cheese making tradition. A craft company that makes the handwork and the selection of the freshness of the raw materials, to give the customer a final product enclosing the best of the Apulian tastes. The strong suit of the Burrata pugliese - Puglia Sapori e Dintorni resides in the perfect mozzarella/panna ratio, that makes balanced both for the consistency and the taste, which is a fundamental characteristics in a fresh product. Indeed, when you taste it, the mozzarella outside proves to be thick at the right point, the inside is creamy at the right point and not excessively compact, making lighter the whole complex.

Colterenzio is a very particular casa in the Italian enology panorama, indeed it wasn’t created from a single family project, but from the will of 300, for most of them wine production is the main passion and not the effective job. The wines produced in turn are someway infected by this uniqueness, the same changes itself through the years, because wine, as the wine cellar dynamism represents well, is constantly evolving. Colterenzio (Schreckbichl) Pfefferer is a very direct Trentino wine, that certainly doesn’t go unnoticed, one of the characteristic it owes its success in the public to. From moscato grapes, it is straw yellow colored, the aromatic side is very intense with flowers, fruity and lightly spiced aromas. At the palate it is fresh, with the right acidity level, with tropical fruit and citrus notes, characteristics that make them ideal as an aperitif, mainly in the summer period.

The balance between flavors and the high quality products are the means through which bringing your dishes at high levels. Apparently simple recipes can hide pleasant surprises too, stimulating mind and palate, as it happens for this risotto with anchovies, toasted hazelnuts and Sicilian lemon zest. The base is the Baldo Rice Principato di Lucedio, by an organic rice producer and the most ancient in Italy too, the Sicilian anchovy filets - La Bottarga di Tonno Group, a company located in the province of Trapani that brings the tastes of the Sicilian sea directly on your table. The Toasted and Shelled Hazelnuts - Nama Mandorle are from Siracusa, precisely Avola, a place where only few people know that not only almonds grow naturally, the creaming is made with the Butter - Beppino Occelli, and finally zest from non treated Sicilian lemons from Ribera. A risotto all’onda (fairy fluidi texture), to which the hazelnuts give crunchiness, while the strong and sapid taste of the anchovies meets the freshness of the lemon zest, closing the circle perfectly.

Look at the incredibile colors of the Sicilian lemons from Ribera by the Azienda Agricola Guarraggi. Sicilian lemons 100% natural and non treated that, differently from the traditional yellow ones, acquire an exotic green shades color and a precious source of Vitamin C. The Ribera Lemons are renowned for their intense flavor and their juiciness, versatile in every recipe both for the juice and the zest, which often reveal themselves the ingredient that give the decisive spark to complete a dish due to the unique acidity and freshness.

When you don’t live near the sea, it’s not always easy to find the products reminding its original aromas and flavors. Mare Puro (La Bottarga di Tonno Group) is placed in Custonaci, on the western side of Sicily, a stone’s throw away from the Mount Cofano marine reserve and the Bonagia tonnara, realities far away from the industrial fishing that influenced the company in turn. The products are obtained working the fresh fish, just fished following sustainable criteria in the Sicilian open sea (and in the case of the red tuna following the acquisition of official quotations), through craft techniques and the use of high quality ingredients, ad the Trapani sea salt, local excellence that contributes to elevate the quality of the fish which is great itself. Tuna bottarga, anchovy fillets, Bluefin tuna belly fillets - Ventresca di Tonno Rosso - Mare Puro are only some of the products to try, able to reproduce the sea authenticity .

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.

Do you know what does agricultural beer mean? The COBI disciplinary (Italian Consortium of Barley and Beer Producers) in Italy is clear and strict concerning this subject: the producers must use at least 51% of own produced raw materials, while the rest must come from members of the Consortium who respects the standards, with the aim of maintaining high the quality of the registered products. The Birrificio OI has joined the COBI Consortium, but it stands out producing the 100% of the raw materials used in the craft beer making, creating almost an unicum in Italy. Indeed OI, registered trademark and therefore a guarantee, means “Italian Origin”, so barley, yeasts but also the hop plants are cultivated and produced within the Oglio River park, in the province of Brescia. The result is a complex Italian craft beer, nor filtered or pasteurized, amber colored, endowed with a persistent foam which gives creaminess during the tasting. The bubbles are very thin, from the moment that Birra OI producer is a Franciacorta wine producers too, he wanted to transfer the typical perlage of the wine in the beer. The aromas are mainly of coffee and toasting, fresh and fragrant at the palate with a lightly bitter finale.

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.

Why not starting the day drinking a fresh squeezed juice from Ribera oranges? The sweetness of the Sicilian Ribera Juice Oranges (Arance di Ribera) dop is a panacea for your palate and your health too, coming from just harvested and not treated 100% natural oranges. For this reason maybe the skin won’t be perfect, which is an adjective that does not exist in nature, but that’s why they’re so good.

In Pozzolengo, a little hamlet in the Middle of the Lugana production area, Cobue wine cellar, funded in 1971. The vinification is mainly oriented towards wines which are typically linked to the territory as Lugana DOC, San Martino della Battaglia, Garda Classico Rosso Doc, but with some sparks towards a research of new flavours compared to the habits of the local production, as the Brut ZERO Chardonnay metodo classico - Cobue, and the Passito di San Martino. The wine tasting of the Lugana Monte Lupo 2017 - Cobue was a real surprise, that made us consider it among the best of its denomination. Made up of 100% Trebbiano di Lugana grapes, its color is light yellow with some green shades, while the aromas are floral, fruity (peach above all) with a light citrus note. A the palate the acidity gives it freshness and match with a pleasant sweetness (and not filling as it often happens), softness and full body make it enjoyable and persistent sustaining a powerful alcoholic structure (14%) which isn’t invasive at all.

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.

If you’re looking for a recipe to try here it is a suggestion: Risotto with fresh pesto alla Genovese, Italian Potatoes from Sila, Roman Cauliflower, Sicilian peeled, roasted, almonds - Nama Mandorle and Olive taggiasche denocciolate - Pexto. Carnaroli Rice Principato di Lucedio accompanied by the classic pesto and potatoes pairing, the sweetness of roman broccoli contrasted by the strong and decise taste of the taggiasche olives and in the end a touch of crunchiness given by the toasted almonds. A recipe entirely made up of Made in Italy and healthy ingredient which, due to their well balanced flavours, forming a tasty and harmonious dish.

It’s never the wrong moment for a new wine tasting, yesterday it was Mandrarossa turn. A Sicilian wine cellar with vineyards sprinkled in the southern area of Sicily, precisely in Menfi, in the province of Agrigento. It is an area endowed with a constant sun exposure and particular environmental conditions: the vineyards directly overlook the sea, absorbing both its air and ground properties, from the moment that the soil is partly sandy. We tried a local monovarietal, the COSTADUNE GRECANICO - Mandrarossa, a typical Sicilian wine. The color is straw yellow with greenish glares, it immediately stands out flower perfumes, reached by citrus aromas and a light apricot fragrance. The proximity to the sea gives a pleasant minerality , accompanied by citrus notes and an almond finale confirming its freshness and quaffable.

Pastificio Caponi was born in 1953, in the province of Pisa, at the beginning oriented towards stuffed fresh pasta production, during the years the dried egg pasta was inserted, in the traditional formats like tagliatelle Caponi, Pappardelle (egg pasta) - Caponi and lasagne Caponi. The raw materials used come from local Tuscan suppliers selected and guaranteed, as the it happens in the case of the eggs (26 egg yolk per kg of flour) whole and opened one at time, while the durum wheat comes from Florence. The pasta is produced using the renewed original machineries of the pasta laboratory, which have the particular peculiarity to leave space for the manual work, still nowadays a big part of the process, without replacing it. As a consequence the result is an artisanal product, traditional and cared in every single detail, also due to the natural temperature drying, a long and expensive process that go to the detriment of quantity but guarantees an incredibili high quality of the final product.

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.

From the moment that the season is coming up, it time for us to open the fresh truffle sale. Tartufi Dominici is a company specialized in the cultivation od truffles placed in the middle of the Umbria country, where the same species of plants and truffle species that you find in the near woods are grown. The ensemble of many factors (height, water availability, ground etc), gives as a result a work where man try to reproduce what nature has always been doing: giving us that unique delicacy called truffle. Fresh Uncinato Truffle - Dominici Truffles is the Ideal for risotto, tagliatelle, eggs and other traditional recipes.

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.

The taste of a real Campania Buffalo Mozzarella pdo made by an artisanal cheese producer is sp difficult to forget. Unfortunately the geographic distance, together with the necessity of being fresh of the product itself, make the availability of this product difficult, but don’t worry, we of OIP can help you. Every Monday the Campania buffalo mozzarella pdo of the artisanal mozzarella producer Caseificio Esposito in Battipaglia reaches our warehouse and it is immediately sent to you home, in order to make the product as fresh as possible. Try the Treccia of Mozzarella di Bufala di Battipaglia - Caseificio Esposito, an exceptional format to share with your family and friends.

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

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.

It’s time to begin a new adventure for Camilucci Franciacorta wine cellar, presented and acclaimed enthusiastically during the Vinitaly 2018, with the introduction in the market of the previous vintages bottles and the production of Franciacorta DOCG. Stefano Camilucci, who initially wan engineer but now has been working in the Franciacorta wine making filed for many years, settling his passion in the historical family activity he has launched himself into an ambitious project, with the constitution of a new independent brand. The brand concept is extremely personal from the name to the label itself, in order to underline how the result in the bottle is intimately tied not only to the territory of origin, but a the same time is the reflection of the people who produce it. The wines (Franciacorta Brut D.O.C.G. - Camilucci, Franciacorta Brut D.O.C.G. Satèn - Camilucci, Franciacorta Brut D.O.C.G. Rosè - Camilucci, Anthologie Noir Franciacorta Extra Brut D.O.C.G. Millesimato - Camilucci, Anthologie Blanc Franciacorta Extra Brut D.O.C.G. Millesimato - Camilucci) prove to be extremely natural, without excessive cellar sophistications, expressing the best of the terroir, which is able to give incredible harmony and balance both on the aromatic and tasting sides, accompanied by the typical freshness of the Franciacorta wines. These will be the traversal characteristics of the new wines produced by Stefano, a person endowed with great knowledges and values, whom we wish good luck, sure of the results and satisfactions that this project will give him.

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.

If you're looking for a dessert that will amaze and delight your palate and your dining companions's too it's the moment to try the cannolo siciliano. One of the the dessert of the traditional Sicilian pastry par excellence, which is among the most renowned in Italy and throughout the world. It is a crunchy wafer filled at the moment with a creamed made up of fresh sheep ricotta and sugar enriched with some chocolate drops. When you buy an already made cannolo, the wafer isn't anymore crunchy as it typically should be and it comes up to be stringy, devaluing the final result. In our shop you will find every base ingredient separated to prepare your home made cannoli, with the possibility to assemble them at the moment to obtain the best possibile result, that is to say Cialde di Cannoli Grandi - Pennisi la Dolceria Siciliana and Ricotta di pecora - sheep's milk ricotta (available only on Monday and Wednesday) as fresh as possible directly from the southern Italy regions.

Summer may be coming to the end, but your desire to eat good fish not and La Bottarga di Tonno Group is a masterpiece as it concern both fresh fish and conserved fish. This company is located on the western coast of Sicily, in Custonaci, so they're able to select the freshest and high quality Mediterranean fish from the adjacent sea directly every day. This direct and short chain guarantee our customers the possibility to have te real taste of the sea at their home all year long, having the great beneficial properties on health intact too. You will find fresh ones as Fresh bluefin red tuna fillet, or in oil products like the Sicilian anchovy filets - La Bottarga di Tonno Group or the manufactured ones as Tuna bresaola - La Bottarga di Tonno Group and Bluefin tuna bottarga, 1st choice 800/3000 - La Bottarga di Tonno Group.

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.

Raw meat can be so delicious and refreshing, but it is always necessary to choose very carefully the best quality raw material in order to avoid health risks. The Fassona Piemontese Tartare cut by knife - Macelleria Mastra Alebardi is 100% made up of selected Fassona Piemontese meats coming from animals bred directly by Macelleria Mastra Alebardi in the countryside, with non-intensive methods and feeding the animals only with natural products. So the result is a completely healthy and safe tartare cut by hand, endowed with a delicate taste and with a exceptionally low content of fats, as it is the characteristic of the Fassona Piemontese meat.

Every Sunday and Wednesday evening fresh Campania buffalo mozzarella dop is made by the artisanal Caseificio Esposito, so to arrive the morning after at our warehouse ready to give you the original taste Campania as fresh as possible. Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito is hand made, using only local buffalo milk without any addition of any additive, to have a real genuine and tasty product.

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.

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

In the hot summer nights the white wines, thanks to their characteristics, help to refresh the palate and make the dinner more tasty. LE TENUTE Riesling Garda D.O.P. - Tenute del Garda is a wine mostly made up of riesling grapes, a semi-aromatic vine variety, a peculiarities that makes it particularly perfumed and consequently adapt to the current season. At the sight it turns out to be pale yellow with some golden shades, the typical aromaticity suggests floral and exotic fruit notes. At the palate the aromas perceived at the sense of smell are found again, an alcoholic but not invasive note (13% vol) and a lightly sapid final. Ideal pairing: appetizers, first courses, fish main courses.

Agricultural Company Cobue: Not only Lugana among the wonderful vineyards on like of Garda. Yesterday we were lucky to visit the Agricultural Company Cobue, located in the southern area of Lake of Garda. The vineyards extend for 17 hectares, surrounding the wine cellar with a mangnificent panorama of the Lake. The wine cellar is modern and innovative, specifically dug under the ground level to maintain constant temperature and humidity in the most natural way all year long. What makes the company different is the choice to not produce only Lugana (as it happens in the 90% of the cases in the area), but make wines with other local traditional grape varieties, each one in the way that fit the best to the vine variety. We had the occasion to taste Monte Olivi San Martino della Battaglia 2015 - Cobue, a white wine 100% made up of historic Tuchi (former Tocai) grapes. Straw yellow color with golden shades, the main aromas are white flowers with a particular chamomile note; a the palate the freshness exalts the aromas which are find again in the mouth with a balance light almond final. Ideal pairing with appetizers, pasta dishes, risotto and fish main courses.

Agricultural Company Cobue: Not only Lugana among the wonderful vineyards on like of Garda. Yesterday we were lucky to visit the Agricultural Company Cobue, located in the southern area of Lake of Garda. The vineyards extend for 17 hectares, surrounding the wine cellar with a mangnificent panorama of the Lake. The wine cellar is modern and innovative, specifically dug under the ground level to maintain constant temperature and humidity in the most natural way all year long. What makes the company different is the choice to not produce only Lugana (as it happens in the 90% of the cases in the area), but make wines with other local traditional grape varieties, each one in the way that fit the best to the vine variety. We had the occasion to taste S.Martino della Battaglia, a white wine 100% made up of historic Tuchi (former Tocai) grapes. Straw yellow color with golden shades, the main aromas are white flowers with a particular chamomile note; a the palate the freshness exalts the aromas which are find again in the mouth with a balance light almond final. Ideal pairing with appetizers, pasta dishes, risotto and fish main courses.

If you're looking for some fresh and genuine seasonal vegetables and fruits, the specific section of our website offers a great variety and guaranteed quality. Moreover we have selected some products whose price is highly marked down at the reaching of 40kg (pallet format). Among these you can find: Pachino Cherry Tomatoes, Italian Potatoes, Sicilian lemons Di Ribera, Cime di Rapa Pugliesi, Purple Aubergines and many other. Check their availability on the website.

From today the fresh red tuna directly from the Sicilian sea is available again, that is to say the best tuna quality of the world. Have you ever asked yourself why is this product avialable only few months per year? The availability of red tuna for each country in terms of time and quantity and is regulated by the EU, indeed every nation has the right for a pre determined quantity of red tuna fished in a precise time laps. Red Tuna must be accompanied by an officiale certification realized by the port authority certifying its authenticity and regularity. OIP offers you the best quality Fresh bluefin tuna fillet and Fresh bluefin tuna ventresca, accompanied by the original certification. As the fresh tuna is put under vacuum sealed during the shipping it is possible that the color seems to be a little dull due to the interruption of the contact with oxygen, to make it regain its red lively colour it is enough to take it out from the vacuum seal and wait for a few minutes.

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

Everybody, from children to adults, love drinking a sweet and fresh fruit juice. Unfortunately, most of the fruit juice that can be found on the market have a low fruit content and an high percentage of sugar, chemical additives and preservatives in order to make the product sweeter and keep longer. The Azienda Agricola Punto Verde itself cultivates the fruits, respecting the BIO Organic disciplinary through specific treatments (as the organic fertilizing) and rigorous controls. The result are juices with an 80% content of fruit, that don't need great amount of sugar to be pleasantly sweet. Moreover they don't contain any preservative or thickener, let feeling the authentic taste of the fruits cultivated in accordance with the best practice. Many variants are available: FRUIT JUICE ORGANIC APRICOT - FrullaBio, FRUIT JUICE WITH ORGANIC APPLE - FrullaBio, KIWI FRUIT JUICE ORGANIC - FrullaBio, OGANIC PEACH FRUIT JUICE - FrullaBio, ORGANIC BLUEBERRY FRUIT JUICE - FrullaBio, ORGANIC PEAR FRUIT JUICE - FrullaBio.

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.

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

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.

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.

Do you have to make a last minute Christmas present? Don't worry, we of OIP have made for you two selected Christmas greetings packs. - The first is the CHRISTMAS GREETINGS PACK, that contains: 1) Classical Panettone Premium Corsini which is an artisanal panettone inner dough is so soft and elastic,intensely yellow coloured. For this panettone Corsini uses only sourdough and selected, high quality ingredients. The dough is left to rise for at least two full days between the kneading operations. This allows the dough to rest and rise naturally. 2) A bottle of La Valle “Naturalis” - Franciacorta Extra Brut D.O.C.G, a refined and sincere wine of strong character, exquisitely fresh and incisive, regal, pure and intense in spirit, that expresses with charm and elegance all its naturalness; it is a precious, unique nectar. - The second CHRISTMAS GREETINGS PACK Pandoro Melegatti - 1 kg. Franciacorta DOCG Brut Il Mosnel - 1 bottiglia contains: 1) one Pandoro - Melegatti and 2) A bottle of FRANCIACORTA DOCG BRUT IL MOSNEL a wine that immediately surprises the palate thanks to the delicate but at the same time persistent aroma, finishing with a fresh and direct final, comes to life.

During the days around Christmas everybody is more kind, and we of OIP are giving the example with a special Christmas offer. FRANCIACORTA DOCG BRUT IL MOSNEL sold with a 35% discount. From the union of four grapes (60% Chardonnay - 30% Pinot Blanc - 10% Pinot Noir) a wine that immediately surprises the palate thanks to the delicate but at the same time persistent aroma, finishing with a fresh and direct final, comes to life. This is the ideal Franciacorta wine to celebrate Christmas with your family in the best way as its taste don't bother and remains always pleasant glass after glass.

What will strikes you at the first sight of the Vineyards 8+ wines is the bottles design for sure. A mixture of elegance and chromatic brightness. The names are very peculiar too, indeed they are made up of the title Mister in the typical Italian dialect (Sior) followed by some of the Italian traditional names, this is made in order to convey the idea of a real Italian wine. But these wines do not only base its strength on a catchy design and suggestive names. For example Sior Piero Prosecco Sup. Di Valdobbiadene Docg Extra Dry - Vineyards 8+ is in excellent product in its category, respecting every standard of the DOCG prosecco superiore di Valdobbiadene disciplinary, coming from 100% Glera local gapes of the Valdobbiadene hills. Tasting notes: In appearance it gives off a straw-yellow color carried about by a slender and continuous froth. To the nose its fragrance is of fresh fruit, with a defined resemblance to rennet apple. In the mouth it expands vigorously and is immediately pleasing, enchanting the palate with fruity sensations and unmistakable smoothness. Young and intriguing, it combines a pleasantly sweet aftertaste with an inviting freshness.

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.

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.

Since 1991 tradizioni padane has been producing hand made fresh pasta, initially in a market in which the art of hand making pasta wasn't appreciated at all yet. So the company was one of the first to spread the value of the artisanal products, exalting genuine ingredients and the traditional tastes. As now autumn is coming this is the ideal period for Mantova pumpkins. So what about having a dish of fantastic Tortellini alla Zucca (pumpkin filling)? A simple but delicious recipe for the period of the year, to make it better than it already is we're giving you some ingredients to add. Put some Butter - Az. Agricola Frascio in a pan and when it will be melt add some small pieces of Guanciale - Azienda Agricola Marchesini and some sage leaves Large Leaf Sage - Pot Plant 14 cm - Orto mio until they become crispy (don't burn the butter). So when the tortellini will be ready add all these ingredients, grated Parmigiano Reggiano DOP and some crushed Amaretti (Gavi TYPE) biscuits that pair very well with pumpkin.

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.

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.

Do you wanna give a further gear to you barbeque? Fiorentina di Fassona - Macelleria Mastra Alebardi is the right choice. 100% Italian meat born in Piedmont, breed and butchered in the Macelleria Mastra Alebardi breeding in Manerbio (Brescia). Its tender, thin and low fat content meats have great organoleptic properties (as it contains good unsaturated fats omega 3 and omega 6) and a very low cholesterol level. The size of the Fiorentine are outstanding and range from 1.4 up to 2.6 KG KG Fiorentina is cut fresh at the time of 'order, is placed under vacuum at the time of shipment, it is shipped in special packaging with dry ice, ensuring freshness and integrity. Absolutely to be cooked on the grill with fire and embers at high flame 6 minutes per each side and 6 minute on the bone.

During the last years the artisanal beer producers have been multiplying in all the peninsula, because the industrial beer, subject to filtering and pasteurization, don't preserve all the beer natural aromas and tastes. Italy is a nation in which water quality is very high, so, starting from the prerequisite that beer is 90% made by water, Italian beer starts form a great base. Historically the Italian territory hasn't been dedicated to production of beer, ad it has always been focused on the wine production. Cultivations as the barley, hops and yeasts production have never been developed, as a consequence almost all the producers import the raw materials from foreign countries. The OI project has the aim to realize a 100% Italian and artisanal beer. The beginning was very difficult, the supplier insisted that it would be impossible to cultivate an high quality barley but especially hops in Italy. But ,after 3 years of experiments and territory analysis, 3 hops and a barley (Spring Barley Prestige Variety) perfect for the production of an agricultural beer have been selected. The beer has been called OI because this acronym is the dialect word to indicate the Oglio river, in whose park the raw materials which give birth to this beer are cultivated; moreover Oi stands for Italian Barley (Orzo Italiano) and Italian Origin (Origine Italiana). The result is an harmonious, genuine and high quality beer. In order to make it as pure as possible and exalt its aromas it is nor filtered or pasteurized, its amber color that mends of the sunset will amaze your sight; it has a fragrant taste of toasted malt; It has a fresh and elegant taste, with a perfectly balanced bitter shade. OI Beer: inspired by our traditions, produced using advanced technologies, dedicated to the lovers of the Italian "buon gusto".

Principato di Lucedio can praise an almost thousand-year old history. It was funded in 1123 by the Cistercensi monks who were the first in Italy to introduce the cultivation of rice. The production process is full low environmental impact method and the packaging under protect atmosphere guarantee the freshness and quality of product. As the carnaroli rice is the fittest for risotto, we're giving you a recipe of a quite summer taste risotto: Risotto with shrimps, zucchini and burrata. Ingredients: Carnaroli Rice Principato di Lucedio, shrimps, Burrata pugliese - Caseificio Voglia di Latte, zucchini, onion, cherry tomatoes, white wine, Butter - Az. Agricola Frascio, Organic extra virgin olive oil - Adamo. First shell the shrimps, clean them putting out the intestines, and use the remaining heads to make a fish broth (bisque). Make the shrimp heads stop fry with some chopped onion and some cut cherry tomatoes, after 1\2 minutes add cold water. Cut the zucchini in small cubes and make them stir fry with some evo oil. In a pan, after browing some some chopped onion with, make the rice toast, when the rice will be toasted simmer with white wine utile reduced and then add the bisque. Add 1 \2 spoonful each time not covering the rice at all and add it until the risotto will be ready. In the end add a knot of butter, the shrimps and cook until creamy. Put the risotto with shrimps in a plate, then add the zucchini and some burrata.

Today fresh Red garlic from Nubia and Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore has just arrived picked up by our trusted farmer Bartolo of the Agricultural Company Balducco Fulgatore in Nubia (Sicily). Red garlic from Nubia is a variety characterized by an intense red color on the outside and an Allicin content over the average. This last substance is responsible for the garlic pharmacological properties and moreover it gives the typical aroma and intense taste. In fact the red garlic contrasts the development of some bacterias, it helps preventing cardiovascular diseases, regulates the arteries pressure and favorites the lowering of cholesterol percentage in blood. The red garlic from Nubia, thanks to the high content of allicin, contains the peculiarities of this product in a larger quantity than the other kind of garlic from other territories, fro this reason the concession of the PDO certificate is in progress.

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.

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.

Today we're introducing you Conte de Quirra, a Sardinia company which produces 5 great different types of artisanal beer that we will describe you during the next days. All of those Italian Artisanal beers are made from barley cultivated in Sardina and then the beer is realized in Tuscany. The first beer we're describing is Blonde Beer Ale Tavolara - CONTE DE QUIRRA: this is a lightly spiced beer which reminds of the German weiss or the Belgian blanche, but it is anyway endowed with a great alcoholic graduation (5,8%). It is a fresh and refreshing beer which pairs perfectly with a pizza or fish cruditès.

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. .

During the SMV Canada (Sélections Mondiales des Vins), which is the most important international North American wine contest, GARDA CLASSICO CHIARETTO D.O.P. - Tenute del Garda has been awarded with the gold medal. Even if chiaretto isn't among the most well known kind of wines at international level, Tenute del Garda's one ha been very appreciated thanks to its freshness and sapidity which makes it a pleasant wine without bothering after few glasses (on the contrary usually sweet wines tend to tire after few sips). Our compliments go to Tenute del Garda, which is a true Garda wines producing company made up of very genuine, passionate and well skilled people who have been making great wines all over these years transmitting the perfumes and tastes of the Garda Lake territory.

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.

Today we're suggesting you an elegant but simple and quick recipe thanks to the quality of our red tuna which doesn't need much cooking or processing to show its incredible taste and freshness. For this recipe we are using the so called ventresca which is red tuna belly that is to say the finest and fattest part of red tuna. So here you are Black and white sesame crusted red Sicilian tuna with soaked black chickpeas hummus and coffee mayonnaise. Ingredients: 100 g of red tuna ventresca; hummus; mayonnaise and coffee powder For the hummus: 50 g of sesame seeds, 300 g of pre-cooked chickpeas; 75g (cl) of hot water; the juice of a lemon; sesame oil; 1 spoon of paprika; 1 garlic clove; parsley; salt and pepper. (normally hummus should be made in a "Suribachi" but a mixer will be ok too) Peel the garlic eliminating the core and chopping it up and chop up parsley too. Toast the sesame seeds in a pan for 2-3 minutes. Put the seeds in a mixer adding flush sesame oil, salt, water; then unite the cooked chickpeas and continue to amalgamate them adding the rest of the ingredients until the result will be uniform. For the mayonnaise: 2 eggs; seeds oil; juice of half lemon. Put the eggs in a mixer and add gradually slush seeds oil until the sauce reaches the right consistency. When the sauce consistency will be fine add the lemon juice and in the end only a little coffee powder (not too much as coffee has a very strong taste). Put the ventresca on a baking tray in an hot oven at 180 degree with some olive oil putting some sesame seed on the tips of the tuna and cooked for nearly 4 minutes (but you have to control it in order not to make it too cook). Put the hummus first in a soup plate, garnish with coffee mayonnaise and put the red tuna on the top.

Musetto - Salumificio Lovison is the exclusive product by Lovison Friulian agricultural company, this specialty was invented 110 years ago by the company's founder Agostino Lovison. But the reason that distinguish theirs from other great quality producers's too is the use of the noble parts of the pork head from only Friulian pork meat bred using ogm free animal feeds and a secret mixture of spices among which cinnamon,coriander,nutmeg,cloves and pepper. The great Italian 2 michelin stars awarded chef Carlo Cracco has introduced a recipe with the Musetto Lovison in his restaurant menù: Ravioli stuffed with Musetto with vegetable mostarda. Ingredients: For the pasta: 1 kg of 00 flour, 8 egg yolks, 1 whole egg, 20g of Italian extra virgin olive oil For the stuffing: 200g of Musetto Lovison, 80g of stewed savoy mash (make the savoy brownish with 50g of onion, pour with some water and salt, cook fro 1 hour at least. blend with the mixer adding the Musetto Lovison, season with salt and pepper. For the mostarda: 80g of vegetables mostarda (cut into pieces), 80g of celeriac julienne cut. With the flour, eggs, evo oil and salt make an Italian fresh pasta. Roll out the dough, put some stuffing and give the cappelletto shape. Cook the ravioli for 3 minutes in boiling salted water and then stir fry with some calf juice. Put in the plate together with mostarda, celeriac and serve it.

If after some day your fresh red tuna it is not as fresh as it has arrived and there are still some left-overs don't worry, we have the right recipe for you. We're talking about pasta with tuna, purely mediterranean style pasta dish with capers,cherry tomatoes, almonds and olives, this recipe will bring you all the tastes and freshness of the mediterranean diet in a quick, simple but very tasty and genuine recipe Ingredients: 400g of Paccheri - Pasta Bossolasco; 200g of Sicilian red tuna, salted Sicilian capers; 200g of cherry tomatoes; 3 spoons of chopped taggiasche olives; toasted Sicilian almonds, Italian extra virgin olive oil and salt. First put some extra virgin olive oil in a pan, then cut in 2 halves the cherry tomatoes and add them to make them cook and extract the juice. Then add the red tuna and cook with cherry tomatoes and after one minute add the rest of the ingredients (capers, olives and toasted almonds) cooking together for 2 minutes (not too much otherwise the tuna will be chewy). In the meanwhile boil paccheri bossolasco in boiling salted water for 12 minutes (read how many minutes on the pack for each kind of pasta), drain the pasta and make it stir fry with the other ingredients adding the oregano for one minutes in order to amalgamate well and "buon appetito".

Pasta alla norma is one of the most ancient Italian pasta recipes whose name was given in honor to a Catania (a city of Sicily )the famous comedy writer Vincenzo Bellini during the first play of his famous theatrical play "La Norma". Today we want to write you a recipe of a 100% Sicilian pasta alla norma, using a pasta made of an ancient Sicilian durum wheat variety called Tumminia cultivated and processed in Alcamo (a village on the western side of Sicily). the result is a semi-whole pasta endowed with an unique aroma and a lot of beneficial organoleptic properties. Ingredients: 400g of Timilia Biological Penne Rigate - Az. Agricola Biologica Adamo; 500g tomato sauce ( you can add cherry tomatoes if you want some extra freshness), mature slated sheep's ricotta, 2 aubergines, 2 cloves of red garlic from Nubia and basil, Sicilian extra virgin olive oil, salt and pepper. First of all you have to wash aubergines and cut them into slices, cover them with cooking salt, put on them a weight an make them dry for one hour at least, with this process they will loose all the water in excess and they won't absorb too much oil. Then wash them from the salt, cut them into cubes and you can decide whether to deep fry them (original recipe) or put them in a pan with some oil (lighter). When aubergines will be cooked ad the sauce to them putting on this sauce the entire garlic clove (that you will take out after the sauce will have acquired its flavour) and make it cook until it has reached the right consistency. During the sauce cooking boil the pasta until its is "al dente" (control the minutes of cooking on the package), dry it and make it cook with the sauce to amalgamate it. At the end add some mature salted sheep' ricotta (be generous) and the remaining leaves of fresh basil.

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.

Not all the people know that Sicilian red tuna fishing is regulated by a EU disciplinary, in which only few fishermen for every nation,and only during certain short periods of the year, are allowed fish pre-determined quantities of red tuna which are controlled and certified. In fact if you will buy our Sicilian fresh red tuna we will attach the ICCAT certificate too. As in these days the fishing period of red tuna has just started we are suggesting you a very simple but delicious tuna recipe which needs and will exalt the real taste of red tuna and its extreme freshness : the tuna tartare Ingredients: an extremely fresh red tuna slice, extra virgin olive oil (a delicate one is recommended in order not to cover the tuna taste), Thin Raw Sea Salt Picked by shoulder, white pepper, fresh mint and a few Sicilian lemon skin. Cut the red tuna into small cubes, marinate the tuna with EVO oil, a few lemon skin and white pepper. Then adjust with a pinch of raw sea salt and minced fresh mint an serve it with a new pouring of oil.

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!

With the summer and high temperatures you often would like to eat something fresh but tasty, Seasoning for Pasta alla Trapanese - SoloSole is a Sicilian typical sauce which is perfect for these hot days. Its ingredients are full of freshness and flavour, but at the same time they're also healthy and light as it contains only tomatoes, EVO oil, toasted almonds, basil and salt. All the the ingredients used by SoloSole are cultivated and harvested in Sicily, so we're talking about extremely high quality raw materials!

Sassicaia 2011: in the beginning you can immediately feel the alcoholic note but only for few seconds, then you start to feel the freshness and refinement of the fruits as strawberry, currant accompanied by a vibrant vegetable ground shade. The taste is very lively and the alcoholic note is balanced by a fine acidity and mature tannins. The final is very convincing. Ratings: Gambero Rosso 95\100; Robert Parker (Wine Advocate) 94\100.

Sassicaia 2010: this sinuous and elegant Italian wine is the son of a vintage similar to the 80s ones, when who was able to envalue it could produce a great wine, otherwise it remained anonymous. Its taste is fresh, salty and elegantly accompanied by the refining woods.

Nowadays is difficult to find really high quality stuffed pasta. When we first saw how tradizioni padane worked we immediately understood how good were they're products, in fact they're hand made by several women who make pasta as it is home made but only on a bigger scale. The stuffing are several and different but they only one thing in common: absolute freshness. If you want to try something different Tortelli with sea bass tomato filling - Tradizioni Padane are lively recommended.

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

If you have already been in Sicily you know Sicilian Caponata is a must. The simplicity and freshness of the ingredients make this recipe unique and sublime. So Agricultural Company Adamo as a true Sicilian has decided to produce the Sicilian Caponata Azienda Agricola Adamo following the recipe of their grandparents and using only fresh Sicilian ingredients.

Nowadays only very few artisanal butter produces are left and Agricultural Company Frascio is one of those. we've personally visited the small farm with 40 red cows, but how can can customer know its hand-making? Surely from the exceptionally fresh taste but also from its irregular shape, in fact it is also modeled by hand.

The secret for a great Pesto alla Genovese is the choice of high quality ingredients. This is clear for Pexto:the company has selected the best products available using only fresh ingredients from an alpine hut Parmigiano to the constantly fresh basil

Spring has already come,what's better than a wine that reflects the perfume of this season? The Dama Nera by Conte de Quirra represents perfectly springs thanks to its friuty and floral aromas and it's fresh taste: definitely a well done #Vermentino

Review by International wine report: Brunello di Montalcino Castelgiocondo 2010 has been rated with 95\100 thanks to its aromas of fresh dark cherries, sweet spices, floral and mineral. It is full bodied and balanced showing excellent depth and focus.

Sassicaia 1994 was the first bottle to receive the "DOC Bolgheri Sassicai". The 1994 vintage was characterized by freshness and raininess,the result is a perfume which highlight the integrity of the fruit which alternates with notes of coffee powder.

Our Buffalo Mozzarella from Campania are always fresh, get one hand made mozzarella on your home table.