Simple but tasty, the risotto of the day is gorgonzola dop, Trentino Speck Cavalier Umberto Boschi and Pistacchi Sgusciati Sicilia - Nama Mandorle directly from the Etna slopes. The leitmotiv is the same: high quality ingredients, even without particular cooking processes, can lead to a good level final result. Starting from the basis with Acquerello rice carnaroli, the ideal for risotto, the softness of the gorgonzola is paired perfectly with the decise and sapid taste of speck, finally the characteristic intense taste of the green gold of Sicily to close the recipe.

For the smoked taste lovers the Caseificio Artigianale Esposito proposes the Cacetti (little cheese) Agerola. A cheese realized with cow's milk and smoked naturally, the result is a golden and resistant crust, while the inner is softer and white. The product, following the company rules, is hand made using only milk coming from the near small local breedings, aging for two days and than smoking for one. This Italian cheese is great when grilled, or cooked in the oven wrapped in some slices of speck, or as a condiment for your home made pizza.

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.

If you are fond of smoky tastes you must be a real fan of smoked scamorza - Caseificio Voglia di Latte. This product had its origin in the regions of Molise, Campania, Apulia and Abruzzo. The production method is similar to the fiordilatte ones, that is to say a very short or null seasoning, followed by a smoking in specific chambers for 15 minutes at 45°-50° resting for only one day. The result is a spun curd cheese with a smoked shade given by the external part, balanced by the internal sweetness obtaining a special and unique contrast. We’re giving you a simple and quick recipe, working well both as an aperitif or an appetizer, that will save you when you will be lack of time: speck and scamorza rolls Ingredients: smoked scamorza - Caseificio Voglia di Latte*, Speck - 5 months maturing Cut the scamorza into strips (not too small, otherwise they’ll dry too much) and roll them up in speck slices. Take a baking tray with a sheet of oven paper on it, put the rolls on the tray and then in the oven at 160° for a few minutes, until the scamorza will be melted.

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.