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Fiorentina Italian beef - Fassona meat from the Piedmont region - Macelleria Mastra Alebardi

Fiorentina Italian beef - Fassona meat from the Piedmont region - Macelleria Mastra Alebardi

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Fiorentina di Fassona - 1,2 - 1,3 Kg.
43.26 €
Fiorentina di Fassona - 1,3 - 1,4 Kg.
48.44 €
Fiorentina di Fassona - 1,4 - 1,5 Kg.
51.96 €
Fiorentina di Fassona - 1,5 - 1,6 Kg.
55.37 €
Fiorentina di Fassona - 1,6 - 1,7 Kg.
58.37 €
Fiorentina di Fassona - 1,7 - 1,8 Kg.
61.48 €

Salamelle mista Maiale e Manzo - Macelleria Mastra Alebardi

Salamelle mista Maiale e Manzo - Macelleria Mastra Alebardi

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Salamelle mista Maiale e Manzo -100/120 gr.
1.86 €

CLASSIC SOUP CUBE ARCONATURA: Classic stock made from meat extract - without glutamate

CLASSIC SOUP CUBE ARCONATURA: Classic stock made from meat extract - without glutamate

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CLASSIC SOUP CUBE: Classic stock made from meat extract - without glutamate - 64 gr.
3.31 €

Hot salami Napoli style 100% Italian meat

Hot salami Napoli style 100% Italian meat

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Salame piccante tipo Napoli in conf. da 2x500 gr. c.a. 1 kg - "100% carne italiana"
13.60 €

Nero dei Nebrodi (Nebrodi Mounts black pig) Pancetta (bacon)

Nero dei Nebrodi (Nebrodi Mounts black pig) Pancetta (bacon)

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Pancetta di suino nero dei Nebrodi - 300/350 gr.
10.25 €
Pancetta di suino nero dei Nebrodi - 350/400 gr.
11.28 €
Pancetta di suino nero dei Nebrodi - 400/450 gr.
12.83 €
Pancetta di suino nero dei Nebrodi - 450/500 gr.
13.87 €

Nero dei Nebrodi (Nebrodi Mounts black pig) Raw Ham

Nero dei Nebrodi (Nebrodi Mounts black pig) Raw Ham

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Prosciutto di suino nero dei Nebrodi - 5.5 Kg.
399.51 €

Pancetta (bacon) of calabrian black pork

Pancetta (bacon) of calabrian black pork

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Pancetta di suino nero - 501/550 gr.
19.15 €
Pancetta di suino nero - 551/600 gr.
20.70 €

Canestrato Pugliese DOP

Canestrato Pugliese DOP

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Canestrato Pugliese DOP - 500 gr.
18.11 €
Canestrato Pugliese DOP - 1 kg.
34.16 €

Handmade fine Casoncello alla Bresciana with meat filling - Tradizioni Padane

Handmade fine Casoncello alla Bresciana with meat filling - Tradizioni Padane

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Casoncello di carne sottilissimi alla Bresciana tipo caramella - 1 Kg.
18.00 €

Tortellini di Valeggio (meat filling)- Pastificio Menini

Tortellini di Valeggio (meat filling)- Pastificio Menini Fresh product, to order, to be booked on Friday for shipment on Tuesday.

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Tortellini di Valeggio - 1 Kg.
18.50 €

Typical Hand Made Tortellini di Valeggio with Meat Stuffing - Pastificio Menini

Typical Hand Made Tortellini di Valeggio with Meat Stuffing - Pastificio Menini Fresh product, to order, to be booked on Friday for shipment on Tuesday.

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Tortellini typical of Valeggio (typical Italian pasta) handmade - 1 kg.
29.00 €

Post inerenti meat

We wish to congratulate with our main commercial partner concerning the Italian meat, Fassona Piemontese in particular, Macelleria Mastra Alebardi which has recently obtained the guarantee certification by braciamiancora, a well know organization that dedicates itself to the discovery of high quality meat from the producers, to the butcher shops who sells them to the restaurants who have them in their menu. A well deserved reward that confirms the great job carried on by the Alebardi family and the excellent quality of the proposed meat.
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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.
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Whole, half, and in pieces, the Prosciutto di Parma by Ghirardi Onesto is available in many formats in order to satisfy everyone needs. The attention during the breeding, the optimal condition of the aging and the craftsmanship of the production processes make it an high level Crudo di Parma, endowed with a taste in balance between the sweet of the rose-colored meat and the pleasant spiciness of the seasoning. Prosciutto in pieces Piece of Prosciutto di Parma (parma ham) matured 30 months - Ghirardi Onesto
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The anellini cooked in the oven are one of the workhorse of the Sicilian culinary tradition, a typical tasty Sicilian pasta, great for the picnic and packed lunches too. During winter it is often protagonist of the family meals, in summer it becomes one of the must of the out of town lunch menù. They have the quality to keep good for many days as the best pasta al forno, usually seasoned with meatballs, ragù, aubergines, caciocavallo cheese and a sprinkling of parmigiano reggiano on the top for an impeccable crust. For a 100% Made in Sicily product we suggest you the Anellini - Pastificio Campo.
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When we talk about Primitivo di Manduria and other Apulian wine varieties in general, Cantine San Marzano is a warranty both of quality and variety. The Apulian winery, indeed, not only produces many different varieties of Primitivo di Manduria doc, but it tries to experiment other wines too, always remaining coherent to the use of local grapes. And that’s how Cantine San Marzano Cinquanta Collezione is born, a name deriving from the minimum age of the vines from which the wine made grapes derive, a wine that literally tastes like Apulia. It could only be like this, with a blend of Primitivo and Negroamaro that gives fruit, spices and characteristic liquor aromas, while at the palate the structure is well defined and certainly present, full bodied, soft, but in a smaller dimension compared to the single variety primitivo of the same winery, making it more towards an important table wine (perfect with red meat and roasted meat) than a meditation wine.
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The Mortadella Favola - Palmieri has by now joined the excellence, but above all the hearts, of all the Italian cold cuts lovers, as the presence in the guide “Salumi d’Italia” by l’Espresso testifies (with the highest rate of 5 pins), but which are the reasons of this success? Palmieri, the producer, has differentiated from the others introducing a true innovation in the field: indeed this is the first and only mortadella that is stuffed in a pork rind, tied by hand and cooked in a wooden oven. A technic process that makes the product unique, together with the perfect balance between the spices, the use of exclusively controlled Italian meat, the absence of lactose, polyphosphates and gluten, making it accessible to as many people as possible.
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If you are already thinking about the Easter bbq, then you’re in the right place. Indeed among the best pieces of a respectable bbq the t-bone steak (Fiorentina) can’t be lacking, a fine and tasty cut, lover of high flame cooking where it gives its best. The Macelleria Mastra Alebardi, expert in meat if there’s one, offers a first choice own production Fiorentina di Fassona Piemontese - Macelleria Mastra Alebardi t-bone, bred and butchered by Alebardi itself guaranteeing the high quality of the final result. The Fassona is endowed with a particularly lean meat, which is tender and rich in taste at the same time.
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Pastificio Menini is the last news in our catalogue, an expert producer of #ravioli Located in Valeggio, which is a very famous area for the stuffed pasta, it carries on the craft tradition of this product with many different specialties, from the typical tortellini di Valeggio, to the pumpkin ravioli and many others. The expert pasta makers of the company put all of them knowledges and cultural heritage in the product, especially in the entirely hand made ravioli lines, which is a very uncommon feature even among craft companies, among which it couldn't be missing the Typical Hand Made Tortellini di Valeggio with Meat Stuffing - Pastificio Menini.
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During the last years red meat has been in the center of many debates, in some cases, we feel free to say, excessively stigmatized. Indeed as it is for every food it is enough to consume the right amount of it, focusing on the choice of high quality red meat, but how? A first step is selecting Made in Italy products, it’s not about patriotism, but simply because the base controls established by the Italian disciplinary are among the most strict of the world. Secondly it would be ideal know the origin, alimentation and treatments received by the animal. The last one is a service that Macelleria Mastra Alebardi has started to offer, giving the total traceability of the Fassona Piemontese meat, bred and butchered directly from the Macelleria Mastra Alebardi itself, From the classic Costata (Entrecôte) made from Fassona beef from Piedmont - Macelleria Mastra Alebardi, fiorentina and many other cuts for a tasty, healthy and controlled red meat.
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Calabria, among the Italian regions overlooking the sea, is maybe the one whose gastronomic culture is most bonded to its hinterland. Decise, strong tastes among which the ‘nduja stands out, typical Calabria speciality par excellence that finds its zenith of nativity in the 'Nduja of black calabrian pig - Consorzio Nero di Calabria, produced by the Consorzio Nero di Calabria, a well known reality among the food excellence. There are united many small producers that breed free range and transform this particular local pig species, closely related with the Iberian Patanegra, endowed with extraordinary tasting and organoleptic properties. The fine meat of this pork variety gives softness both to the taste and the consistency, besides containing omega 3 and omega 6 polyunsaturates that notoriously give benefits to health. Species and red hot chili pepper are perfectly balanced, so that they add a pleasant hot note exiting the natural black pork taste without covering it.
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Some classics of the gastronomy are doomed to remain in the cooking history, leaving an indelible mark. They may certainly be reinterpreted, or presented in different versions, but the real secret are the tastes they’re made up of. We can insert in this field the risotto alla milanese with ossobuco, a recipe symbol of the Lombardy region capital whose flavors are shaped in a perfect harmony of which we’re giving you our version: starting from a goof meat broth that exalts the delicacy of Acquerello - Carnaroli Rice and saffron (Saffron pistils Principato di Lucedio), the full and enveloping taste of the ossobuco and the marrow, cooked with some thinly chopped anchovy fillets that add sapidity, contrasted by the Sicilian lemons from Ribera zest (true secret touch of this recipe, for our palate). Finally creamed with some icy Butter - Beppino Occelli and Parmigiano Reggiano Vacche Rosse (milk from the red cow) 30 months.
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If you ask Friulians where you can find the orginal tastes of their territory, in their list there will be a place for Salumificio Lovison too for sure. 1903, the year where everything started for the company from Spilimbergo, a territory that has natural predisposition for craft cold cuts making, from the moment that the microcline is very similar to the near San Daniele area. Born when craftsmanship was the only way, it has preserved the same setting despite the international success that it is meritoriously obtaining. Nowadays the people involved in the activity are twenty, people who take care of the respect of taste, consumers an the environment too, the Salame punta di coltello - Salumificio Lovison is the tangible evidence of that: the hand cut meat gives a next level rustic tactile sensation compared to the mechanic grinding, which exalts the spices and cellar notes too, with a pleasant sapidity accompanied by dried fruit aftertaste.
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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.
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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.
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The Nebrodi Mounts black pig (Suino nero dei Nebrodi) is a Sicilian local race, very similar to a boar both in the aspect and habits. For this reason they’re free range bred within the Nebrodi mounts natural park, they’re treated by few small breeders, who are often the cold cuts makers too. Black pig of Nebrodi meat, compared to the common porks, is endowed with a far more intense flavor and it has a better predisposition for the long aging too. The supply of Nero dei Nebrodi cold cuts in not easy, as the products are often sold within the local market. In our e-commerce you can find Nebrodicarni specialties, a small breeder and norcino (the one who makes cold cuts) member go the Nero dei Nebrodi consortium who produces pure Nebrodi Mounts black pig cold cuts like Nero dei Nebrodi (Nebrodi Mounts black pig) Raw Ham, Nero dei Nebrodi (Nebrodi Mounts black pig) Capocollo,Nero dei Nebrodi (Nebrodi Mounts black pig) Salami and many others.
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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.
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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.
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Sometimes we forgot how much spices or aromatic herbs can change the perfume and taste of a recipe, giving them an extra touch that make them perfectly balanced. So the choice of these ingredients must be careful and informed, as for the Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore ours come from the Sicilian fields, where it is dried naturally under the sunlight that envelops the island all year long. The oregano is picked up by hand and than separated into bunches, in oder not only to make it keep totally its intense aromaticity caused by the microclimate and the marine air , but at the same time so that it can be a perfect decoration for your kitchen. Ideal after the cooking in the mediterranean recipes both on meat and fish and on pizza. Sicilian Oregano
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The Prosciutto di Parma is one of the most appreciated cold cuts making Italian tradition product throughout the world, which is the secret of its success? At the base there's the non-repeatability of the environmental and climatic conditions, due to which the hams acquire unique organoleptic and tasting peculiarities. The qualitative standard is moreover guaranteed by the strict disciplinary written by the Consorzio del Prosciutto di Parma, born from the union of the producers themselves with the aim of safeguarding the typical characteristics thanks to the 100% traceable production chain. Among the excellence producers it is necessary to mention Onesto Ghirardi, who started to work in this field from 1948 the prosciuttificio still nowadays maintains an artisanal dimension, proving to be very hard to find. The only ingredients are the highest quality meats, salt and time (18 months at least). The last one is essential to obtain a final result that guarantee the aging cellar aroma, but above all the delicate and natural taste that distinguish the author Prosciutto di Parma Ghirardi Onesto. Available within our web store both in pieces Piece of Prosciutto di Parma (parma ham) matured 30 months - Ghirardi Onesto and whole Prosciutto di Parma (whole parma ham) 30 months matured with bone - Ghirardi Onesto.
Despite the great technologic progress, in some cases within the food world the manual ability of the expert artisans isn't still replaceable, both for the charme and the inimitable taste it adds to the final product. This is the case of the Salame punta di coltello - Salumificio Lovison, that thanks to the work of the expert local norcini turns out to be a unique cold cut. Tasting it you will immediately notice the hand made knife chopping, exalting the real taste and quality of the meats coming exclusively from Friulian selected breedings, without the excessive use of covering spices or any preservative.
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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.
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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
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The bbq season is open yet, so what’s better than a delicious barbecue with your family and friends during the week end? OIP offers a selection of rigorously certified Italian meats, genuine and tasty, which will give your bbq a superior quality. Starting from the Norcia sausages (typical salsiccia) to the precious Fassona Piemontese meat, coming from cows bred and butchered by Macelleria Mastra Alebardi in the Province of Brescia. Among the fittest cuts for the cooking on the embers you can find the Fiorentina di Fassona Piemontese - Macelleria Mastra Alebardi, the Costata di Fassona Piemontese - Macelleria Mastra Alebardi and the tagliata di Manzo di Fassona Piemontese - Macelleria Mastra Alebardi.
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It is a common thought associating the nduja calabrese to an extremely strong and hot taste: this is absolutely wrong. If the nduja you’ve tried in the past had merely an hot connotation it is a sign of low quality, as the spiciness has to be balanced in order to exalt the other tastes and not being above them. The 'Nduja of black pig - Consorzio Nero di Calabria is without any doubts at an unattainable level for the others, the reasons are mainly two. The starting raw material comes from the Calabrian black pig, a local specie free range bred endowed with great taste and organoleptic properties. The meats of this pork variety give a softness both in taste and consistency, that is not possible to find in products derived from other porks meats. The other motivation is the perfect balance of spices and red hot chili pepper, which gives a pleasant hot note, exhaling the black pig natural taste without covering it. Perfect as an appetizer on toasted bread, in a pasta sauce to give it a sprint or on a pizza paired with some gorgonzola cheese.
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Find an high quality table wine is not easy. Indeed this kind of product is associated to low quality or lack of refinement, this can't be said about Vino Rosso Biologico Nero d'Avola 2015 IGP Terre Siciliana- ADAMO Bag 10 Litri. Azienda Agricola Adamo produces a table wine respecting the same production rules of the normal bottle wines from the vineyard to the final packaging, in order to provide a good, healthy and accessible product fit for the everyday life. The BIO Organic and IGP certifications testify the undisputed quality and genuineness. Nero d'Avola is presented to the sight of a nice ruby red, more or less intense depending on the types of the vineyard, its arrangement and aging, has a taste with hints of berry, cherry, plum, in the best areasIt presents spicy and balsamic notes. Serve at 15-18 ° C, and goes well with red meats, roasts and mature cheeses.
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Among the most important red wine of Italy, and of the World, it is necessary to mention the Amarone della Valpolicella. A wine produced rigorously in the Valpolicella, a valley at the north of Verona, an area that has always been committed to the production of great wines, as it is witnessed by manuscripts dating back to the 4th century b.c. Cantina Manara is an excellences producer well known in Valpolicella, the attention towards every production phase allows to maintain the typicity of the wines (all of their wines have obtained the DOC, DOCG or IGP certification), respecting the characteristic of the terroir to obtain wines with an own recognizable personal identity. AMARONE DELLA VALPOLICELLA CLASSICO MANARA is the product par excellence of the wine cellar, it is born from Corvina 75% - Rondinella 20% - other local types 10%, then a 18 months refinement in reservoir and the last one in bottle for 6 to 12 months. Color:Intense ruby red. Nose: Fruit notes of wild blackberry, then floral notes and spice notes of coffee and chocolate. Taste: Expressive and soft on the palate with a tingling acidity. Food pairing: Roasts, meats grilled over an open fire, game and strong cheeses. Alcohol Content : 15% vol.
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Yesterday evening , in occasion of a Costata (Entrecôte) made from Fassona beef from Piedmont - Macelleria Mastra Alebardi grilled dinner with some friends, we've tried Amor Costante IGT TOSCANA - Gianni Brunelli - Le Chiuse di Sotto. A wine that has amazed and satisfied every dining companion's palate, an IGT certified Tuscan wine that has absolutely to envy compared to the most prestigious wine of that region. At the sight the limpid ruby red stands out immediately, the aromas are mainly of wild berries, at the palate it is soft, endowed with strong tannins and persistence exalting an important structure that confers the wine a strong and decise character. Grapes varieties: San Gives 80%, Merlot 20%. Alcohol: 14% vol Ideal food pairing: grilled red meat.
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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.
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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.
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Piedmontese wines are well known for their strong character and their important structure. As a consequence, the wine-making tradition is mainly centered on the red wines production as Barbera, Barbaresco and Barolo. The Poderi Colla are in the heart of Langhe, precisely in Alba, an area of Piedmont renowned all over the world for the production of first level food and wine excellences. The wine cellar vineyards are at an average height of 150m, on a hill round exposed ground. Part of the vineyard has been planted before 1930, with a partial renovation in 1955, moreover joining the agricultural program instituted by the Piedmont regional institutions with the aim of a total environmental sustainability. Today we’re describing you the Barbera d’Alba Poderi Colla. As it is a vine variety endowed with a very high yield, its production is limited to obtain an higher quality. The colour is a violet intense red, strong vinous aroma with floral tones of strawberry, cherry and prunes. On the gustatory side the tannin is light, it is enjoyable young but its structure is full bodied and ideal for long aging too. A whole meal wine to pair with pastas, soups and meat pies; great also for the preparation of sauces and beef stews.
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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.
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It isn't a casualty that among the hundreds of different Brunello di Montalcino red wines produced in Italy the BRUNELLO DI MONTALCINO BANFI is one of the most successful in the foreign market. This result has been achieved thanks to the careful selection of every single grape, than the long aging of 2 years in the wooden barrels makes the rest. The final product is a red intense wine, a pleasant and complex aroma with shades of prunes, mature cherry, small red fruits that integrates well with the licorice and tobacco ones. At the palate its structure turns out to be powerful and elegant, fit for a very long aging to exalt all its potential. This wine is particularly suited to accompany red meat, game and aged cheeses.
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Italy has so many various and different typical specialties that some of may be unknown by most of people. Today we're giving you an ancient recipe from the city of Brescia (Northern Central Italy): The "Manzo all'olio di Rovato". Ingredients: Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi, Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli, white wine, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, Red garlic from Nubia, Grana Padano DOP, grated bread, parsley. First of all make some holes in the meat putting in them some anchovies and some garlic. Then put the meat in an high and strict pan, pour half white wine and half evo oil until it is almost all covered, so make it cook for 3 hours at very low flame putting the lid on. When it will be ready cut it into slices, take the excess oil and wine out of the pan, add grated grana padano, grated cheese and parsley to make a siding sauce to serve with the meat. Finally put some meat slices on a dish with the sauce on the top of them.
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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.
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As we've just told you about our Christmas products and special Christmas boxes, so we're giving you one of the most famous and typical Italian Christmas recipes: the cotechino with lentils. In this case we're using the Musetto - Salumificio Lovison, which is a very special kind of cotechino famous among all the Italian gastronomy passionates and chefs. Many things makes this product different from the average cotechino, from the meat which come from 100% Friulian porks bred without GMO animal feeds , to the part of the pork used (cheeks, throat, shin and rind) and the secret mixture of spices which make it both tasty and delicate. Ingredients: Musetto - Salumificio Lovison, Black lentils Sicily - Azienda Agricola Agrirape, onion, carrot, celery, vegetable broth, Organic extra virgin olive oil - Adamo, bay leaf, salt, pepper. First, starting from cold water, make the musetto boiling for 3 hours. Meanwhile chop the onion, carrot and celery, put them in a wide frying pan with some evo oil and make them stir fry adding the lentils, covering all with vegetable broth and make it cook for 1 hour and a half adding a bay leaf. When the lentils will be ready season with salt and pepper, cut the musetto into slices and put them in the pan with the lentils.
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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.
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If you have ever visited central Italy it's impossibile that you haven't come across a a shop or food truck selling a magnificent sandwich with Porchetta. It is difficult to establish precisely the year of the born of this product, but it was surely invented before the Romans. This recipe has reached its highest expression in a small village in the province of Rome called Ariccia, that nowadays, thanks to this gastronomic excellence, has an important place in the most famous culinary guides and books. What mainly characterizes the Porchetta di Ariccia IGP is the awsome crunchiness of the bacon rind, obtained thanks to a precise cooking. The meats used come exclusively from porks born, bred and butchered in Italy and are perfectly balanced in a 70-30% proportion between the thin and the fat parts. It is season using only products cultivated in Italy as rosemary, garlic, fennel seeds, finally a lot of black pepper and good sea salt. All the Ariccia porchetta producers would agree that the best way to appreciate this product is a simple sandwich, in this case "less is more". So we're giving you our personal recipe: sandwich with Porchetta di Ariccia IGP, argula and home made mayonnaise. Firstly toast 2 slices of a good Stonebaked organic Pugliese type bread - Forno Astori. Meanwhile in a mixer put two eggs and turn on the mixer adding the seeds oil little by little. When the mayonnaise will be beaten add some Sicilian lemons Verdelli juice and season with some salt (and a touch of mustard too if you like it). Put the mayonnaise on the lower slice of bread, then the arugula and finally abundant porchetta. With this sandwich we recommend to drink a decise character beer like OI Beer.
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During these days we're increasing our food and wine catalogue to give our customer the widest choice we can. So we're going to introduce you Prosciuttificio Wolf,a company whose products have just become part of our offer. This company moved its first steps during the 19th century in the province of Udine, initially at a local and artisanal level. While the company has expanded its business over the regional borders, the care during the production and the traditional process have remained accompanied by a constant research of innovation. What mainly characterizes the products is the height where the pigs are bred, indeed at 1000m height the pureness of the air and the mountain vegetation give the meats an unique taste, a peculiarity that helped the company acquiring the I.G.P certification. One of the secret of the cold cuts is the perfectly balanced smoking made using only beechwood and fire, a delicate and sweet cold smoking that gives the products an unmistakable flavour. The company produces a large variety of cold cuts, in our website you will find: PROSCIUTTO CRUDO DI SAURIS (raw Sauris ham) I.G.P. CON OSSO - Prosciuttificio Wolf, PROSCIUTTO CRUDO DI SAURIS I.G.P. SENSA OSSO - Prosciuttificio Wolf and SPECK DI SAURIS - Prosciuttificio Wolf. Prosciuttificio Wolf have also been mentioned in the 2017 guide "I salumi d'Italia" (Italian cold cuts) by L'Espresso as a symbol of the Italian excellence in this field.
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Today we're going to introduce you one of the greatest classics of the Northern Italy cuisine: his majesty the Risotto alla Milanese. The legend says that the birth of this recipe dates back to 1574. Indeed it was created during a wedding banquet as a kind of joke due to the passion of the bride's dad, a famous painter of Flemish origin, for the yellow colour. But surprisingly all the guests came up to fell in love with this unusual combination. Now we're going to give you our personal recipe. Ingredients: Carnaroli Rice Principato di Lucedio, Saffron from San Gimignano - IL Vecchio Maneggio, white onions, calf osso buco, Butter - Az. Agricola Frascio, white wine, meat broth (in this case we used the one obtained from the boiled meat we cooked the day before), Parmigiano Reggiano DOP, flour, Thin Raw Sea Salt Picked by shoulder - Cuordisale - Salinagrande. First mince the white onion and put it in a pan with some butter. When it will be golden add the ossibuchi and down them on both sides seasoning with salt. Then simmer some white wine turning up the fire to make alcohol evaporate until reduced, so add some meat broth and make it cook for one hour and a half nearly. Take some chopped up onion and make it brownish with some butter in a pan, add the rice to make it toast for 1\2 minutes. Pour with the meat broth and make it cook for the time written in the box. Almost at the end add the saffron pistils. Cream with some butter and parmesan, finally take a soup plate, put the risotto ad the bottom flattening it out and put an ossobuco on it.
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Mortadella is a typical flavorful Emilian cold cut, which is usually made using the less noble parts of the pork. Differently from the average Mortadella Favola - Palmieri is obtained using only the shoulder of 100% Italian porks fed with natural animal feed, selecting meats coming from the breedings among the PDO Parma and San Daniele circuit, and it is gluten free too. Mortadella Favola is also the only which is stuffed and cooked in natural pork rind, using the stone ovens which have been active since the company foundation in 1961. Personally we think the best way to taste this incredible cold cut is one and only: Hot bread Stonebaked organic Pugliese type bread - Forno Astori, Mortadella Favola - Palmieri- and a final touch of Pistachio pesto - Azienda Agricola Biologica Adamo#.
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Appetizers are the ideal course to stimulate fantasy in the kitchen and try different taste within the same meal, going from cold cuts and meat from raw fish and vegetables. Today we're giving you a good idea for a tasty, fresh but also healthy appetizer: shrimps tartare with avocado sauce, zucchini and carasau bread. Ingredients: fresh shrimps, avocado, lime, Red onion Tropea / Montoro Onions (second season) or Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Fine sea salt, black pepper, zucchini, Carasau bread. Clean the shrimps taking out the intestines, then cut them into very small pieces. Put some pieces of the minced shrimps together between 2 sheets of oven paper and flatten with a meat mallet, so put the tartare in the freezer until they will be served. For the avocado sauce is better use an avocado as mature as possibile (it will be softer), so peel the avocado e put its pulp in the mixer together with some lime juice, minced onion or garlic (less), Evo oil, salt and black pepper. Cut the zucchini (or any seasonal vegetable you like) into small cubes and stir fry them in a pan with some evo oil seasoning them with black pepper. Finally take the tartare out of the freezer and put it on a flat plate, place the zucchini and carasau bread on, while the avocado sauce beside to garnish.
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Every country has its own traditional Sunday lunch. Italy has a so much various and different culinary histories and origin, today we're giving you the Sicily traditional Sunday lunch recipe: Anellini alla 'Ncasciata, a dish whose origin dates back to the Arabian reign in Sicily during the IX century. Ingredients: Anellini - Pastificio Campo, Tomato purré - Masseria Dauna, Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi, aubergines, Parmigiano Reggiano DOP, Red garlic from Nubia, Red onion Tropea / Montoro Onions (second season), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. First cook the anellini in salted boiling water for 3 minutes less than how is written on the box. Then make brownish a clove of garlic and some minced onion with some Evo oil, so add the tomato sauce and make it cook for 2\3 minutes. Make some meatballs with the minced meat adding salt, pepper, parsley and fry them. Cut the aubergines in wedges and fry them too. Put all the ingredients together in a baking tray amalgamating them and add on the top grated parmesan and grated bread to obtain a great gratinèed crust. Finally put in the oven at 180 degree for 30 minutes and serve them hot.
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Sandwiches are one of the most ancient dishes of the human culinary history. They've been making all around the world for thousand years in infinite variants, one of the most ancient has its origin in Italy as it was made by the Romans. The historians say that the Romans were so fond of "Panis ac perna" (sandwich with prosciutto crudo) that there was plenty of open air cold cuts markets and a street too called "Panisperna" was dedicated to that delicious food. As nowadays sandwiches have become a true art representing a country gastronomy heritage, today we want to honor the historical tradition giving you an ancient recipe with a touch of new representing the past and present of the Italian gastronomy. The sandwich we're giving you is simple, fresh and tasty, what makes it exceptional is the choice of only genuine and high quality Italian products. - Stonebaked organic Pugliese type bread - Forno Astori: made with natural dough beginning with a natural starter and 100% Italian certified biologic flour without any additive and cooked a wooden oven. - Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: a top quality Raw Ham thanks both to the section of excellent meats and the processing which is mostly hand made. - Apulian Stracciatella - Caseificio Voglia di Latte: a typical Apulian cheese with donates an unique taste to your sandwich, impossible not to fell in love with it, it has to be as fresh as possible. - Pachino Cherry Tomatoes: cultivated in a Sicilian area famous for the quality of the tomatoes that grow on its ground, they have a sweet and pleasant taste. - A final touch of arugula to balance with a bitter shade.
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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.
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Strong Beer Ale Orientale Sarda - CONTE DE QUIRRA is an Italian artisanal red beer whose barley is cultivated in Sardinia and then it is made in Tuscany. It is a full-bodied beer of a dark amber color. On the palate, notes of special malt, reminiscent of dried fruits. Furthermore, notes of chestnut, hazelnut and light toasted notes of bread crust. It is the ideal combined with white meats or grilled fish. Characteristics: Malts: Maris Otter, Pilsner, Crystal, Special B; Hops: Challenger, Bramling Cross; Color: red beer; Alcohol content: 6.5%; Bitterness: 40 IBU
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What about begin the week with a good artisanal beer? American Pale Beer Ale Serpentara - CONTE DE QUIRRA is an amber beer made from Sardinian barley and then produced in Tuscany, with a strong hops share and notes of citrus and grass. The intensive, although not aggressive bitterness is counterbalanced by the caramel notes of malt, which can make it appear as balanced. The ideal pairing is, as it is an Ale beer, with slow cooked meats like roasts, pork shin or lamb as they contrast well with the caramel notes of this beer. Characteristics: Malt: Maris Otter, Munich, Wheat, Crystal, Chocolate; Hops: Cascade, Warrior, Simcoe, Citra; Colour: Amber; Alcohol content: 5.5%; Bitterness: 40 IBU.
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Today we're going to introduce Italian pata negra: the Raw ham from the Calabrian Black Pork. Its similarities with the Iberian cousin are several, starting from the race of the pigs, in fact both of them have black coat, that is to say an hybrid between a wild boar and a pig. What differentiates the Calabrian black pork from the others is the slow growth of the animal, this leads to a better maturation of the meat but also to better nutritional values of raw ham containing omega 3 and omega 6 acid fats. These can normally be found only in fishes and seaweeds, their action combined in the right measure is beneficial for our health among which helping the prevention of cholesterol, diabetes and hypertension. Those its have an exceptional capacity to adapt themselves even to the most ostile ground, this is the reason why they still eat (mainly acorns, chestnuts and cereals) and live in the wild for the most of time. The consortium Nero di Calabria has put together many small selected local farm animals with the aim to give the right value and visibility to a product that has lacked in promotion and making of a brand in the past, but is as good as (or also better) other more well known high quality meats. One most exceptional product is the Raw Ham: it can be season up to 36 months having all the olfactory and taste characteristics which make it resembles Iberian jamon, with a sweet and creamy fat which melts in your mouth incredibly. Nero di Calabria products are completely artisanal, challenging the request of complete homogenization and homogeneity of tastes requires by the global markets.
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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.
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What makes Salame punta di coltello - Salumificio Lovison different form the other salami? Of course the raw materials, in fact the porks eat only natural OMG FREE cereals exclusively in Friulian farms. But the main reason is the hand chopping of the meat in 2cm square pieces and then a 3 months seasoning. This rough grain consistency will exalt and make you feel the real taste of the meats.
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What makes Salame punta di coltello - Salumificio Lovison different form the other salami? Of course the raw materials, in fact the porks eat only natural OMG FREE cereals exclusively in Friulian farms. But the main reason is the hand chopping of the meat in 2cm square pieces and then a 3 months seasoning. This rough grain consistency will exalt and make you feel the real taste of the meats.
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The Tuscan Extra virgin Olive Oil IGO Clivio degli Ulivi, as all the Tuscan Oil, has a well defined character. It is green intense coloured and well dense. The aromatic gamma is wide, from the just-cut grass, to thyme and white pepper. Its taste il well structured with some shades of cardoon and a closure balanced between the bitter and the hot. If you want to taste it at its best it is recommended raw, it sides well with grilled meat and legumes soups.
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The Tuscan Extra virgin Olive Oil IGO Clivio degli Ulivi, as all the Tuscan Oil, has a well defined character. It is green intense coloured and well dense. The aromatic gamma is wide, from the just-cut grass, to thyme and white pepper. Its taste il well structured with some shades of cardoon and a closure balanced between the bitter and the hot. If you want to taste it at its best it is recommended raw, it sides well with grilled meat and legumes soups.
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The Prosciutto San Daniele DOP Il Camarin is a top quality Raw Ham thanks both to the section of excellent meats and the processing which is mostly hand made. The aspect of the product is beautiful, thanks to the low content of fat and its red intense colour. Its taste is well balanced between saltiness and sweetness enriched by shades of dried fruit and cooked milk.
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The Calabria black pigs come from 20 selected breeders among the Sila mounts in the wild, they eat what they can get themselves from nature like hazelnuts or chestnuts. Their processing is handmade, and the result are exceptional meat full of good fats.
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Despite the concurrency of the industrial livestocks the Piedmontese Fassona is still nowadays bred by small artisanal breeding farms.It is one of the beast Italian Meat thanks to its right tenor of intermuscular fat that makes it both lean and tasty.
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News riguardanti meat



Since 1903 we process high quality fresh selected pork meats coming from Friulian breedings with passion
The four generations experience and the love for the well done things, are the unique ingredients that make the cold cuts producer Lovison the reference point for the Friulian cold cuts. The musetto is a rustic and delicious cold cut, with a big grain paste and endowed with a great softness, both a sweet and spicy taste, used by the most famous Italian chefs , among which Carlo Cracco, in their recipes. The sausage: for its production the meat used are the ossocollo, the shoulder and the belly, which are processed at high temperature immediately after the butchering and flavored with species. The product is then tied by hand and dried in cellars for 12 hours. The soppressa is made season with some species for 8 months in the wine cellars. The result is a product with mid grain and a taste balanced between thigh and belly following the tradition. The knife tip made salami is made up only with meat processed at hot temperature than seasoned with a mix of selected spices. The substantial difference that distinguish this product from the others is the cutting of the meat made by hand by the butchers in cubes of 2 centimeters. After the salami are tied by hand are put in drying wine cellars for 3 days.

- 21/09/2019 -



The Piedmontese Fassona: a true 100% Italian meat
The Piedmontese Fassona is one of the main Italian cow race. 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. It is very versatile meat as it is adapt to recipes as vitello tonnato, roasted meats, and grilled. Every Piedmontese Fassona must be born and breed in Italy Recipe: Piedmontese Fassona Tagliata Put the tagliata on a barbecue or a very hot hotplate and make it cook 5 minutes each side. The meat has to be well roasted on the outside but rare cooked, cut it into slices 1,5.2 cm thick and season it with sea salt, pepper and a drizzle of Extra Virgin Olive Oil accompanied by some grilled fresh vegetables. The ideal wine pairing is a Piedmontese great red wine, we suggest you Dagromis Gaia Barolo.

- 29/06/2017 -



Great Italian Cured Meats. The Camarin: artisan reality of the San Daniel raw ham
A little production, only few thousands units for year, to obtain one of the best San Daniele Dop raw ham, sold in alimentary botiques and among the high quality restaurants. Which are the secrets for this result? The same as always: very large and selected thighs, accurately measured salt, a careful and skillful production, a long aging in the right enviroment and abundance of enzyme. Raw ham between the 14 and 24 months and a 3 year reserve: only tastable at the bar-bistro of the company. Sergio's raw ham the 24 months Il Camarin is an high category San daniele. Its aspect is wonderful: the thin part is red rose-colured tending to the orange with a spread and wide moire and a clean fat part. It's aroma is stunningly pleasant, sweet(particullary near the fat), both delicated and complex, clean and balanced. The flavor analysis reveals an amazing balance between sapidity and sweetness in which the first is correct and never dominates the second, enriched by dried fruit and boiled milk. Endowed with great structure and chewability. The tastes and especially the aromas are more complex in the 36 months reserve, the Dolcenero, deeper, evolved, captivating: a priceless gift offered by the time

- 04/11/2015 -



Sausages and meat of the black pig from Calabria
HISTORY In ancient documents we read of animals with black bristles, large floppy ears that fall over the eyes and an oval head with a straight snout.

- 27/12/2013 -



Spaghetti with minced meat and tomato sauce
Ingredients for 5 people: - 600 g ground beef - 150 g chopped mortadella "Al Berlinghetto" + 4 slices of mortadella - 50 g grated Pecorino Romano DOP - 50 g grated Parmigiano Reggiano DOP - 50 g thinly sliced ​​fresh Asiago DOP - 4 eggs - 1 tablespoon breadcrumbs - Salt and pepper - 2 cloves garlic, minced - Chopped parsley - Extra Virgin Olive Oil "Frantoio Franci" - 720 g Tomato puree "Masseria Dauna" - 500 g spaghetti "de Carolis"

- 10/01/2013 -



Video grilled meat
Christmas dinner on 25 December 2012

- 25/12/2012 -



Macaroni with meatloaf and tomato sauce
Ingredients for 4 people: - 400 g macaroni “Pastificio Martelli” - 600 g tomato sauce “Casa Morana” - 500 g ground beef - 2 eggs - 50g grated Pecorino Romano cheese - 30 g grated Parmigiano Reggiano - 100 g cooked ham “Antiche Cantine Luppi” - 1 Fiordilatte mozzarella “Sapori del Sud” - Extra virgin olive oil Primo “Frantoio Cutrera” - Chopped parsley - 1 clove of garlic - Salt and pepper

- 19/11/2012 -



Tortiglioni with meatballs and eggplant
A recipe sent to us by our loyal customer and friend Delia! I invite all friends to send me recipes made with OIP products to magni.donatella@soloprodottiitaliani.it.

- 31/10/2012 -



Meatballs with tomato sauce from Pachino tomatoes
Ingredients for 4 people: - 200g minced pork - 200g minced beef - 2 eggs - 40 g of breadcrumbs - 50 ml milk - 1 clove of garlic - 400 ml of tomato sauce from Pachino cherry tomatoes Campisi IGP - 30 g grated Parmigiano - flour - parsley - 1 shallot - Extra virgin olive oil Castello dei Chiaramonte - Salt and pepper

- 09/10/2012 -



Maccheroncini with traditional ragù (meat sauce)
Traditional recipe for macaroni Campofilone al ragù (Bolognese sauce) from the Marches.

- 20/04/2012 -

Domande su meat

Are the salcici Toscana a fresh sausage and not cured meat
User: Filippo ( 21/11/2016)

I have ordered fresh meat and cheese, send to Denmark, without knowing how it will be send.
I have too late seen that I need to order express delivery, despite I bought for more than 150 euro's.
How will you send the order?

User: Niels ( 21/01/2016)

Hello, I am looking for Borella "Bigoli de Bassan" pasta in the United States. I am located near the Chicago Area. I have a retail store and would like to buy some to offer to my customers. Can you tell me if there is a distributor in the United States. Thank you, Denise Zier, Zier's Prime Meats, 813 Ridge Rd, Wilmette, IL 60091 +18472514000
User: fiveziers ( 02/09/2015)

Hello,
We are a butcher shop located in Sydney NSW Australia and would like to purchase Finocchietto selvatico are you able to tell me if you are able to ship it to us or where in Sydney we are able to buy it from.
Kind Regards
Josephine Papandrea
Joe Papandrea Wholesale Quality Meats p/l

User: ( 19/08/2015)

Hi, do you have any other meat , but not pork? Like calf or goat ?
Thank you

User: Visnumi ( 24/11/2013)

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