The secret of a creamy and enveloping pasta? Certainly not cream, but as you know amid is the key. In this case the Spaghetti Maxi di Gragnano - Pastificio Dei Campi are on the frontline for amid level and quality as we’ve experienced many times, included the dish of Pasta di Gragnano in the photo. The three years rotation of the fields, located in Apulia, guarantees a healthier ground with lower yield but a certainly higher quality of raw materials. A quality that reflects immediately in the dish, where the flavor, the consistency and the properties of the pasta Pastificio dei Capi are the perfect ingredients to raise the level of your recipes.

Mulino Marino: the Italian flour used by the roman pizza and bread making master Gabriele Bonci has now joined the OIP catalogue! We’re glad to introduce and offer the flour of a craft family run mill still nowadays, which proposes certified stone milled organic flours from 100% certified Italian wheat and cereals, in order to protect biodiversity, quality, farmer knowledge and the respect for the territory. The Mulino Marino leitmotiv is particularly inspiring: “we produce colors, not works of art”, therefore high quality raw materials to allow you to realize at best your work of art as bread, pizza, cackes, biscuits directly at home. One of the Mulino Marino flours true added values is due is due to the handed down art by the Grandfather Felice Marino from 1956, that is to say the manual hammering of the natural stones dedicated to the milling, which is still nowadays hand made. This passage allows the grain to maintain the best oligoelements, fibers and vitamins alive and sketching out the fittest milling according to cereal not standardizing it.

Corsini Biscotti is born at the beginning of the XX century as a little craft bakery, one of those where the locals suggest to try as it is considered the best of the city. The production started from bread and the typical Tuscan products as cantucci, evolving until including the king of the Christmas desserts: the panettone. The preparations of the Christmas products doughs (both panettone and pandoro) start from the sourdough, of which the continuous changes require adjustments that only an hand made production can do, than high quality raw materials, skilled hand made processing and time, a lot of time, but a final result that pays off the many hours of waiting. Buy a real handmade panettone as Classical Panettone Premium Corsini for your winter and Christmas dessert time, you won't regret it!

We know, seeing Christmas products advertisements already in October can be kinda stressing, but our opinion about Christmas specialities is: if it is good, why not eating it all year long? Or more than two weeks per year at least. This is the reason why we’ve decided to make the Christmas typical Italian products of our catalogue already available: panettone, pandoro, musetto, cotechino, torroni and many others Made in Italy by excellent producers as Fiasconaro, Corsini Biscotti, Salumificio Lovison, Macelleria Mastra Alebardi, Torronificio Barbero with the best raw materials and hand made processes with make them high quality, good and, relatively to the category, genuine products.

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

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

Pasta Mancini is prepared with raw materials, care and time of the best home made dough. Pastificio Agricolo Mancini indeed selects, cultivates and transforms the fittest varieties of wheat for a good and healthy 100% Italian pasta. Guaranteeing the total sincerity and transparency of the company there is the Good Agriculture Practices (GAP) certification, a disciplinary for an eco-compatible of the agricultural activities defined by the Ministry decree of April 19th 1999 as the “Enseble of the cultural methods that a diligent farmer would employ in the interested region”. In addition to traditional formats as spaghetti Mancini, bucatini Mancini, penne Mancini and many others, Mancini proposes more personal ones too as the Tuffoli Mancini, a typical Marche pasta (as the company location itself), mid dimensioned, versatile and perfect for the absorbent of the seasoning.

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.

Campisi Conserve is born in the province of Siracuse, precisely in Marzamemi, a territory where the bond between people and the sea has a total and millenary dimension. The company, funded in 1854, is just the natural continuation of an activity that was already part of the familiar everyday life, using the same raw materials and high quality fished fish through the generations. Among the products that stands out for their quality and bond with the territory there is Red Tuna Fillet in olive oil Antiche tonnare di Marzamemi, with a package reflecting perfectly the tradition linked to the original territory, which still nowadays continues to give the same genuineness ad tastes.

Pasta Bossolasco makes a Neapolitan typical pasta format as Paccheri happy to take the Piedmontese citizenship too Knowledge and dedication to raw materials are elements that guarantee the high quality of pasta. The care towards raw materials is not only a slogan, but it realizes with the own cultivation of wheat, in the fields adjacent to the pasta production building, that will be then transformed into artisanal pasta by the company itself. The agriculture respecting the environment this way integrates the craft processing, with slow drying on wooden looms, bronze drawing, all of them taking the necessary time in order to respect and maintain the best properties both on the nutritional and the taste sides.

Is it necessary to give up all carbohydrates to have a healthy diet? No, you simply have to choose high quality raw materials, from the pasta you buy to the raw flours, containing the right amount of nourishment and not too refined ad the 00. In this way, eating a home made pizza or bread will be a satisfaction not only for your palate, but your body too will thank you. The best way to approach this virtuous circle is know and select craft mills like Fastuchera Azienda Agricola, choosing for example producers of ancient wheat as Russello, Tumminia, Maiorca, from the moment that these last ones are almost all stone milled and low refined, both the characteristic are necessary to have an high quality carbohydrate.

Homemade bread is something that, as other forms of art, is a channel for creativity, expressivity and enriches the knowledges. Moreover it gives us the certainty of eating an healthy product, which is fundamental thing when we talk about everyday food, differently from what normally happens in the most part of the bread, where the amount of yeast is too high, the flour used is too refined and sometimes chemical additives are present too. The first step for an high quality bread is the selection of the raw materials, flour first privileging the raw ones. We’ve invested our time and resources in the promotion of the ancient wheats, endowed with unique organoleptic and taste properties, as we’ve observed after many years of experiments with home made pizza and bread, and the result have been incredibly good. Using Tumminia, Russulidda Durum Wheat Semolina Sicilian biologic stone ground - Fastuchera Farm or Minorca ( Sicilian ancient durum wheat varieties), not only earning in aromatic richness and taste, but our body too will thank us, from the moment that lab analysis have revealed that flours like these bring many different benefits that go from the cardiovascular system ( thanks to lignin) to the ease to digest, moreover discouraging the rise of alimentary intolerances.

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.

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

The couple panettone and sparkling wine is a classic of the Italian Christmas presents, our version research high quality and the true taste of the Italian excellence. How? With the CHRISTMAS GREETINGS PACK: Panettone Premium Carta e Fiocco Classico - Bellavista Alma Cuvée Brut Franciacorta, two appreciated products both bu the consumers and the critics in the respective fields. Patience ( long hours of leavening) and careful selection of the raw materials are what make the Classical Panettone Premium Corsini a light as a cloud and tasty bakery product. BELLAVISTA ALMA CUVÉE BRUT FRANCIACORTA doesn’t need any introduction: historical Franciacorta wine cellar, land to which the Franciacorta Bellavista are strongly linked, becoming its true representatives due to an unique personal cellar style, which has given the company a prominent role in the Italian and International enological landscape.

NA.mA is a company with a centuries old long history, the name (in Italian) indicated the only two essential ingredients for the activity: Nature and Almonds (Natura e Mandorle). Nama Mandorle is placed in a truly privileged area as it concerns almonds, indeed it’s located in Avola, native country of one of the finest and renowned varieties: the Pizzuta di Avola almond. Own production, careful selection of the raw materials and preparations that conciliate tradition and innovation are what characterize the company activity , which, during the years have introduced apart from the Sicilian almonds other products as Sicilian pistachios and Sicilian hazelnuts. Nama products, in addition to being incredibly delicious snacks as the Sicilian peeled, roasted, almonds - Nama Mandorle, are endowed with incredible properties, which make them a natural anti-inflammatory, antioxidant, full of nutrients and perfect to recover energies.

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.

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.

When you’re thinking about something great and tasty to cook, sometimes all you need is simplicity and good raw materials to get an outstanding result. This is the case of an eternal classic recipe of the Italian gastronomic tradition: spaghetti with tomatoes. Only two ingredients are necessary, the Spaghettoni Cavalieri and the San Marzano tomatoes DOP - Agrigenus tomatoes . 100% Made in Italy tasty and healthy high quality products which will bring your recipe completely to a new level.

The bruschetta can’t be part of your appetizers, or aperitifs, as they’re simple, quick and tasty. What can make yours different is an careful selection of high quality products and raw materials, from the moment that the simplicity of the recipe exalts and highlight their natural taste, without the possibility of hiding it with many other tastes. The Paté of green Nocellara Etnea olives - SoloSole is an authentic surprise for the palate: tasty and decise, like the variety of Sicilian olives it is made up of, the Nocellare Etna ones, typical of the volcanic area. The consistency is fragrant and inviting, the finely chopped olives give a really thin crunchy feeling which is very pleasant for the senses, so much that often you find the pot empty without even realizing it.

The ravioli, one word and an entire world to discover, the origins are uncertain, the interpretations many and different from region to region. Today, talking about tortelli and casoncelli, we are in the province of Brescia, precisely in Gottolengo, a small town historically renowned for the production of this specialty. Right there Tradizioni Padane has planted its roots, a company born from the passion, the knowledge and the research that are handed down from one generation to another. A manual skill that still nowadays, despite the technologic progress, is still at the base of the company production. An artisanal pasta endowed with an add value not only due to the dexterity, but also thanks to the quality of the raw materials both concerning the flours which compose the dough and the many different stuffings from the classic Handmade thin Casoncelli Bresciani - Tradizioni Padane (bread and cheese), Handmade fine Tortellini di Gottolengo - Tradizioni Padane, Handmade fine Casoncelli with ricotta and spinach filling - Tradizioni Padane, Handmade small Tortelli with pumpkin filling - Tradizioni Padane, Tortelli with sea bass tomato filling - Tradizioni Padane and many others.

Pasta Bossolasco project is born from an agricultural company, when the fourth generation decided to integrate the raw materials transformation, that is to say Italian durum wheat, with the production of the same. It is the second company case in Italy of Italian pasta production with a 100% internal supply chain, so from the wheat cultivation, to the milling in order to obtain the flour, than the processing and finally the packaging. The agricultural origin of the company has the advantage of having knowledges inherent to the activity, which have allowed to obtain high quality Italian products, with the right bland of durum wheat varieties for make a flavorful artisanal pasta, endowed with great cooking resistance and not least a positive impact on health due to its great organoleptic properties. It's available in the formats Fusilli - Pasta Bossolasco, Paccheri - Pasta Bossolasco, Spaghetti - Pasta Bossolasco, Penne - Pasta Bossolasco e Trenette - Pasta Bossolasco.

When we talk about Italian cuisine the risotto can’t be out of the discussion. A tasty, showy and full of substance dish at the same time, but its preparation hides many difficulties, so which are the secrets for a good risotto? At the first place there’s the choice of good raw materials for sure, so the rice must be a Carnaroli, that needs to be toasted at the right point before being covered by the broth and finally the creaming amalgamating with butter directly from the freezer, so that the heat-cold shock will make it whip and being perfectly creamy. For the risotto with clams in the picture we used the Carnaroli Rice Principato di Lucedio directly from the most ancient Piedmontese rice plantations, Mediaterranean clams, the Butter - Beppino Occelli renowned worldwide in the gastronomic field for its quality and the Pistacchi di Sicilia crudi e sgusciati - Azienda Agricola Fastuchera chopped and toasted as garnish.

Pasta, especially in the Mediterranean diet, is one of the main elements, so it is fundamental to choose an high quality and genuine pasta. Pasta Bossolasco is a warranty of the quality of its raw materials, since the company itself cultivates the wheats from which derives the flour of which the final product is made up of. An 100% Made in Italy pasta endowed with extraordinary organoleptic and taste properties. The different formats makes it fit for every recipe, in the photo Spaghetti - Pasta Bossolasco with a three tomatoes sauce on an Sicilian ancient wheats bread cream aromatized with basil, Mature salted sheep ricotta and crispy bread crumbs with chili.

More and more people are coming back to dedicate themselves to the home made production of bread, focaccia and pizza. We of OIP want to help you to reach the best possible result, both on the taste and in the genuineness of the final product. The flours that can be find on the supermarket shelves aren’t always good quality raw materials, so they alter the tastes and the organoleptic qualities of bakery products in a negative way. Within our catalogue you will be able to find different kind of flours, from the most common varieties to the ones derived from ancient wheats. All of them rigorously Made in Italy all over the production processes: from the wheat cultivation without dangerous chemical fertilizers, to the stone milling. Why using Italian flour? The flour leader countries producers (Canada, Rumania), due to the lack of sun and warm needed for the most part of the year, are obliged to dry the wheat using the glyphosate, an herbicide that avoid the wheat to go bad within few days, but it surely hasn’t a good effect on health, so that it is under observation as a possible cancerous substance. In Italy, on the contrary, particularly in the Southern regions, is endowed with a warmer and sunny weather, so the producers are able to dry wheat naturally under the sunbeams. To give your dough an unique aroma try the flours by Fastuchera Agricultural Company, a small company that invest in the production of flours deriving from Sicilian ancient wheats, towards a eco sustainable agriculture protecting the biodiversity and the genuineness of the final product. Maiorca Flour Soft wheat Bio Molita in Pietra - Fastuchera Farm, Russulidda Durum Wheat Semolina Sicilian biologic stone ground - Fastuchera Farm, Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera.

Today we’re introducing you a new entry on OIP catalogue: Lumè. The company is specialized in the breeding and then the processing of snails, a gastronomic product as rare as fine. This production line is born from the union of small Italian agricultural realities, associated by the rigorous observance of the disciplinary that allows to obtain a complete organic cycle product. Every production phase is Made in Italy, included the culinary transformation, that is assigned to a family run artisanal lab. Here the best snails and the best Italian raw materials are selected to obtain a final result of excellence. Bring them on your table as an appetizers in the available varieties Lumache al naturale - Lumé, Lumache erbette e speck - Lumé, Ragù di lumache – Lumé and many more.

This is the Prosecco week, indeed we're making a 20% DISCOUNT on all the bottles of the kind of wine. The history of Prosecco began several centuries ago among the hills of Conegliano Valdobbiadene, during the Romans empire, this valley has always been a sort of wine paradise, where famers and wine producers have been working with passion and have been constantly improved their techniques during the passing of the years. The Prosecco nowadays is a D.O.C.G wine and the Valdobbiadene hills are even candidates to become part of the UNESCO heritage. The prosecco is the ideal for a perfect Italian style aperitif, but also adapt for being paired with delicate taste and recipes with raw materials maintaining the original taste.

The orecchiette are the Apulia pasta par excellence, and who could be a better orecchiette producer than Benedetto Cavalieri? In fact not only Cavalieri is a high quality pasta producers well known all over the gastronomic world, it is really an Apulia producers, in fact its headquarters are in Lecce. The rigorous selection of the raw materials grown in the hills between Apulia and Basilicata and the use of the delicate method for the pasta production have make the final product unique and delicious. Today we're giving you a recipe that includes this particular kind of pasta: Orecchiette with dried tomatoes, taggiasche olives and buffalo ricotta cream. Ingredients: Orecchiette Cavalieri, Under the Sicilian sun dried tomatoes, Olive taggiasche denocciolate - Pexto, Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, Sicilian lemons Verdelli. Firstly put the orecchiette in boiling salted water and look at the cooking time on the package. Meanwhile in a pan with a little EVO oil make the dried tomato and olive cook for 1\2 minutes. Take a bowl putting the ricotta in, season it with some grated lemon zest and then blend it adding a little of milk. When the orecchiette will be ready, drain them. Put the buffalo ricotta cream at the base of a soup plate, then the orecchiette and finally the dried tomatoes and olives.

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".

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!

A strong factor of differentiation of pasta, nowadays, is selecting and cultivate the wheat directly within the company properties. This can allow the company to control the best way the raw materials and make a product different from any other on the market. Pasta Bossolasco is a Piedmontese company which has decided to try this difficult but stimulating challenge making an unique high quality Italian Pasta. To test them try Paccheri - Pasta Bossolasco or the other available formats, you won't regret it!

A strong factor of differentiation of pasta, nowadays, is selecting and cultivate the wheat directly within the company properties. This can allow the company to control the best way the raw materials and make a product different from any other on the market. Pasta Bossolasco is a Piedmontese company which has decided to try this difficult but stimulating challenge making an unique high quality Italian Pasta. To test them try Paccheri - Pasta Bossolasco or the other available formats, you won't regret it!

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.

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.