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.

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.

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.