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LA CINTA DI GUIDO

Presentazione La Cinta di guido

Prodotti collegati a La Cinta di guido


Pancetta di Cinta Senese DOP - La Cinta di Guido

Pancetta di Cinta Senese DOP - La Cinta di Guido

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PANCETTA 400/450 gr.
9.52 €
PANCETTA 450/500 gr.
10.14 €

Capocollo di Cinta Senese - La Cinta di Guido

Capocollo di Cinta Senese - La Cinta di Guido

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Capocollo di Cinta Senese - 0.8/0.90 kg.
45.75 €
Capocollo di Cinta Senese - 1,6 Kg.
63.65 €
Capocollo di Cinta Senese - 1,7/1,8 Kg.
69.14 €

Guanciale (jowl bacon) - La Cinta di Guido

Guanciale (jowl bacon) - La Cinta di Guido

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Guanciale(jowl bacon) - 400/450 gr.
9.26 €
Guanciale(jowl bacon) - 450/500 gr.
10.97 €
Guanciale(jowl bacon) - 501/550 gr.
12.01 €
Guanciale(jowl bacon) - 600/650 gr.
14.10 €
Guanciale(jowl bacon) - 650/700 gr.
15.11 €
Guanciale(jowl bacon) - 750/800 gr.
16.30 €

La Finocchiona (fennel salami) - La Cinta di Guido

La Finocchiona (fennel salami) - La Cinta di Guido

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La Finocchiona(fennel salami) - 0,40 / 0,45 Kg.
16.35 €

Lardo - La Cinta di Guido

Lardo - La Cinta di Guido

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Lardo - 0,55 /0,60 Kg.
11.49 €

Rigatino di Cinta Senese - La Cinta di Guido

Rigatino di Cinta Senese - La Cinta di Guido

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Pancetta/Rigatino(special bacon) - 0,50 / 0,55 Kg.
11.13 €

Salame La Cinta di Guido -Salami

Salame La Cinta di Guido -Salami

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Cinta Senese Salami - 0,35 / 0,40 Kg.
17.28 €

Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido

Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido

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Novo Frantoio - 750 ml
15.94 €
Can - 3 lt. New Juicing
46.58 €
Can - 5lt. New Juicing
72.45 €

Post inerenti La Cinta di guido

What makes La Cinta di Guido cold cuts tasty and natural are the attentions that Guido in first hand gives to the Cinta Senese pigs. The Cinta Senese DOP pigs are bred free range, free to move around and eat acorns or whatever the Tuscan hills of Chianni (Pisa) offer. This conditions together with the knowledge of the typical Tuscan cold cuts making art, make the products the perfect mirror of the territory itself. Try his Pancetta di Cinta Senese DOP - La Cinta di Guido, you won’t regret it.
Fotografia caricata da OIP
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?
Fotografia caricata da OIP
It has Just arrived directly from Chianni (Pisa) for you the Tuscan finocchiona by La Cinta di Guido. Typical product of the region, with a origin from people’s story and tradition, linked to necessities which often in the past turned up to be new discoveries in culinary and gastronomic field. La Finocchiona (fennel salami) - La Cinta di Guido is an handmade cold cut endowed with a delicate but not invasive fennel flavor, which combines with the cinta sense dop meat without substituting it, obtaining a perfectly balanced harmony of tastes.
Fotografia caricata da OIP
La Cinta di Guido stuff has just arrived to our stock, directly from Tuscany. Cold cuts like Guanciale (jowl bacon) - La Cinta di Guido, Rigatino di Cinta Senese - La Cinta di Guido, finocchiona are produced with the meats of free range Cinta Senese black pigs, which are grown and nourish themselves in the middle of the marvelous Tuscan countryside. Also the new 2018 vintage of Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido is now available, a Tuscan evo oil made in a traditional olive oil mill, extracting the best from Guido’s tuscan olive trees.
Fotografia caricata da OIP
Are you curious to discover the regional specialties from every part of Italy? You will find us this week end from Friday 12th to Sunday 14th October at Franciacorta in Bianco. We’re waiting for you at our stand “Eccellenze D’Italia” you will be able to see, taste, know and purchase gourmet Italian products of the gastronomic tradition, made by artisanal companies and producers throughout the nation among which Pastificio dei Campi form Gragnano, Azienda Agricola Biologica Adamo from Alcamo (Trapani), Agrigenus Coop Agricola from Naples, La Cinta di Guido from Chianni (Pisa), Azienda Agricola Marchesini from (Brescia), Consorzio Nero di Calabria, Franciacorta Camilucci, Pastifico Caponi (Pisa) and many others. Franciacorta in Bianco 2018
Fotografia caricata da OIP
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.
Fotografia caricata da OIP
When you think about the delicacies of the Tuscan tradition, the link with finocchiona comes up spontaneous to your mind. This particular cold cut has ancient roots, that dates back to the Middle Age. Due to the black pepper high cost, the pork butchers tried to add to the dough what the surrounding territory offered them, and the fennel seeds were abundant in every Tuscan hill. The result was really exceptional, so good that the finocchiona has become one of the main symbols of the Tuscan gastronomy. La Finocchiona (fennel salami) - La Cinta di Guido is made using exclusively cinta senese pork meats, that is to say a local race hybrid between pork and boar free range bred. Differently from the common pork, its meat are easier to digest due to the presence of omega 3 acid fats (associated to a decreasing of the fats in the blood), omega 6 (action against thrombosis) and oleic acid ( helps preventing cholesterol). So the final products are endowed with a more pleasant lard and an unique aromaticity. La Cinta di Guido has joined the P.D.O consortium, that allows the complete traceability of the final product.
Fotografia caricata da OIP
When you think about the delicacies of the Tuscan tradition, the link with finocchiona comes up spontaneous to your mind. This particular cold cut has ancient roots, that dates back to the Middle Age. Due to the black pepper high cost, the pork butchers tried to add to the dough what the surrounding territory offered them, and the fennel seeds were abundant in every Tuscan hill. The result was really exceptional, so good that the finocchiona has become one of the main symbols of the Tuscan gastronomy. La Finocchiona di Cinta Senese - La Cinta di Guido is made using exclusively cinta senese pork meats, that is to say a local race hybrid between pork and boar free range bred. Differently from the common pork, its meat are easier to digest due to the presence of omega 3 acid fats (associated to a decreasing of the fats in the blood), omega 6 (action against thrombosis) and oleic acid ( helps preventing cholesterol). So the final products are endowed with a more pleasant lard and an unique aromaticity. La Cinta di Guido has joined the P.D.O consortium, that allows the complete traceability of the final product.
Fotografia caricata da OIP
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.
Fotografia caricata da OIP
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.
Fotografia caricata da OIP
When cold comes Italian cuisine is never found unprepared, above all in the North Italy culinary traditions. Today we're introducing you the typical recipe of the company native city, Brescia,which is the "Spiedo Bresciano". Maybe this plate isn't famous all over the world yet, but we assure you it is a real deliciousness when cooked in the right way using genuine meat and products. This plate is basically a selection of different kind of meats (rigorously from Italy) put on spits cooked in a specific machinery which makes the spits rotating and cooked with embers. Ingredients: pork loin rolled (the so called mombolini); chicken breast, thighs and wings; rabbit; small birds (you have to control which spices are forbidden); Butter - Az. Agricola Frascio; Lardo - La Cinta di Guido, Coarse sea salt of Trapani. Put the meats alternating the pieces with some slices of lard. Cook the meat pouring the melted butter on continuously for 5 hours (put a small pot under the hole from which the melt butter comes out from the machinery pouring it again and again). The result will be an amazingly tender and tasty meat served with cornmeal mush, the ideal for a winter Sunday lunch. Wine pairing: Groppello Garda Classico D.O.P. BIO organic - Podere Dei Folli.
Fotografia caricata da OIP
If you want to make a really successful Italian pizza you need to start from real Italian good quality ingredients. For the dough try the Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera to give an exceptional aroma (only as an addition, because as a main flour this type only is not enough "strong" to levitate as a pizza), the real artisanal Campania buffalo mozzarella Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito or the Apulian Mozzarella Fiordilatte - Caseificio Voglia di Latte. You can't do it without San Marzano tomatoes DOP - Agrigenus a real DOP, an excellence which has been awarded as the best San Marzano tomato and the Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore is fundamental too Also the other ingredients are important, we're suggesting you some pairings: -Pizza with Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, potatoes and Guanciale (jowl bacon) - La Cinta di Guido. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito and after the cooking add Apulian Stracciatella - Caseificio Voglia di Latte and 1/2 boneless San Daniele DOP raw ham - Il Camarin. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito, Gorgonzola DOP and 'Nduja of black calabrian pig - Consorzio Nero di Calabria.
Fotografia caricata da OIP
When it's dealing with Italy's culinary traditions, you have always to give an important position to the 3 typical Roman pasta: Amatriciana (Gricia too, which is Amatriciana ancestor), Carbonara, Cacio e Pepe. Today we're giving you Pasta alla Carbonara recipe, which origin dates back to the world war two when american soldiers traditional breakfast (eggs and bacon) was mixed with pasta using Italian ingredients and touch discovering this incredible bond of tastes. Ingredients: 400 g of spaghetti Cavalieri, 5 egg yolks 150 g of guanciale - La Cinta di Guido; 100 g of grated Roman Pecorino; black pepper ground at the moment and salt. Unite the egg yolks with the grated pecorino and black pepper (be generous) mix them making a dense cream. Stir fry the guanciale cut into small cubes until it will be crispy (also adding to the cream a little of the fat released by the guanciale to give more flavor). Boil the pasta in salted water, when spaghetti will be cooked "al dente", drain them and amalgamate in a bowl with the cream and guanciale, add a final touch of black pepper and serve it well hot.
Fotografia caricata da OIP
If you desire a true and pure Tuscan Oil at a good price the perfect choice is Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido. It is obtained with the traditional press system where the olives are pressed only once without warming it in order to allow oil come out spontaneously and conserve all the organoleptic properties. This EVO Oil has Biologic and I.G.P. Certifications.
Fotografia caricata da OIP
Do you miss Tuscany? No problem, let's try La Finocchiona a typical salami with the add of some fennel by La Cinta di guido. It comes from typical local pigs with were firstly bred by the Etruscans. This pig race is a mixture of a pig and a boar, they are free range bred and contain good fats like omega 3 and 6.
Fotografia caricata da OIP

News riguardanti La Cinta di guido



La Cinta di Guido
The breeding in the fields is free range, over some hectares of area. The animals, almost 200, are butchered by expert butchers when they're 3 years old, when they reach 150\180 kg of weight. To obtain excellent results it is necessary to think about the wellbeing of the animals, an Guido does it personally! Cold cuts that rigorously follows the rules of the most authentic Tuscan tradition. The company has joined the D.O.P Safeguard Consortium of the Tuscan Cinto pork, so it is endowed with a sure traceability of the final products.

- 03/03/2018 -



La Cinta di Guido:The extraordinary value of Guido's products is due to the closed production chain, where all is home made.
The idea of founding an agricultural company came form Guido's father who had started producing olive oil putting up an integrated system. This activity has been continuing thanks to Guido's passion an efforts to obtain an high quality olive oil absolutely natural, and perfectly mirrors the local territory. But the activity that take Guido's most energies and time is the breeding and the transformation of its beloved Cinta. The breeding of the pigs is, as tradition, free-range all over the properties that extend for some hectares. The animals, almost 300, are butchered by experts when they are 3 years old and they reach 150\180 kg. To obtain the best results it is fundamental thinking to the animals's well-being and Guido takes care of them personally! The extraordinary value of Guido's products is due to the closed production chain, where all is home made. The company joins the safeguard consortium of the tuscan Cinto pig.

- 11/12/2015 -



La Cinta di Guido: Cinta Senese is bred, slaughtered and transformed in our company
The Cinta Senese pigs are bred in the wild. This means that they can run freely on several acres of land and are fed at a feeding station. The herd consists of some 300 animals that are slaughtered when they are 3 years old and weigh about 150-180 kg.

- 17/09/2014 -

Domande su La Cinta di guido

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