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Discover the perfect wine for you


It is finally possible to pair YOUR perfect wine to the Italian courses, all in 5 CLICKS. It will be a practical help to know better wine, food and your favourite tastes.


Start a few clicks long way, start from your favorite kind of wine.
Click on the glass

We've studied a unique experience, you will have the possibility to choose wine type, region, alcoholic percentage, price, characteristics and combinations, through this selection our virtual somellier will be able to guide and suggest you the most siutable wine for your needs and tastes. Finally it is possible to identify your ideal wine upon the combination with italian dishes and your preferences. Try our new system, you will certainly like it and... you will always know which is the right wine to taste!


 News
1701 the first biodynamic Franciacorta: the biologic and biodynamic choice as approach to wine-making and life philosophy

1701 the first biodynamic Franciacorta: the biologic and biodynamic choice as approach to wine-making and life philosophy
The re-discovery of the value of life and the passing of time, agriculture which the origin of everything, the spontaneity and the non forced growth: the Biologic and Biodynamic choice. The grape harvest is rigorously by hand, with a careful selection of the grapes. The Pressing: the soft gentle method allows to obtain only the nectar of the pulp. The Fermentation: the use of local yeasts is privileged, there multiplied through pied de cuve, which is a measure of nutrients, sugar and yeasts. Each vineyard is fermented in separated steel tanks. The wise assembling of the wines coming from the first fermentation, the result of separated wine-makings The Draught: it is made some months after the grape harvest. The wine is bottled and it is ready for the second fermentation, the one that gives birth to the bobbles. To activate the so called "foam taking", as a draught liqueur, privileging the use of our must preserved during the grape harvest. The Refining: the euphoria taken from the foam ends, during that the yeasts have transformed sugar and alcohol in carbon dioxide, now it's time to refine. The autolysis if yeasts which dissolve releasing perfumes and tastes. The bottles rest for 30 months at least.

ARTICOLO- 24/05/2017 - http://www.only-italian-wine.com/ ( Network O.I.P. )

Choosing seasonal fruit and vegetables guarantees not only a better taste but safety and genuineness too.

Choosing seasonal fruit and vegetables guarantees not only a better taste but safety and genuineness too.
Choosing seasonal fruit and vegetables guarantees not only a better taste but safety and genuineness too. - Apricot is a true panacea for the skin, moreover it is astringent when eaten raw. - Cherries are small round shape fruits, with a sweet taste and multiple colours. The fruit, containing only one wooden brown coloured hard seed, usually is red but it can change form one variety to another, from the bright yellow of the "graffione bianco" and a very dark red of the "durone nero di Vignola". - Strawberry is a fruit characterized by a great perfume and a sweet taste. It is great natural or with some lemon and sugar or to garnish desserts too. Moreover it is low-cal and carries a lot of benefits to the skin and metabolism. - Peach is one of the summer fruits par excellence thanks to its virtues, juiciness and its refreshing capacity.It is made up of 85% of water and citric acid. - Melon: its pulp is juicy, the colour is variable from the orange of the most common ones to the white-yellow or green of the summer varieties.

ARTICOLO- 23/05/2017 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

Piemontese Fassona Bresaola by Macelleria Mastra Alebardi

Piemontese Fassona Bresaola by Macelleria Mastra Alebardi
Macelleria Mastra Alebardi produces its own Bresaola exclusively with Piedmontese Fassona beef selected and bred directly by them. The characteristics of the raw materials first are discovered in the taste and colour, the processing of meat is executed with the highest care respecting the traditional techniques, exalting the quality of a meat poor in fats but rich in iron. The slice has a red intense colour, the diameter is a bit longer than the classic bresaola because we're talking about quite big animals, which is the Piedmontese Fassona bred in Italy. The characteristic taste of meat is predominant with a light spiced aroma, creating a unique taste. With this cold cut you can prepare outstanding recipes, from starters to first dishes and main courses, without forgetting quick treats. The Bresaola carpaccio (raw meat sliced thinly) with arugula is a easy, light an quick to prepare main course.

ARTICOLO- 16/05/2017 - http://www.italianqualitysalami.com/ ( Network O.I.P. )



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If after some day your fresh red tuna it is not as fresh as it has arrived and there are still some left-overs don't worry, we have the right recipe for you. We're talking about pasta with tuna, purely mediterranean style pasta dish with capers,cherry tomatoes, almonds and olives, this recipe will bring you all the tastes and freshness of the mediterranean diet in a quick, simple but very tasty and genuine recipe Ingredients: 400g of Paccheri - Pasta Bossolasco; 200g of Sicilian red tuna, salted Sicilian capers; 200g of cherry tomatoes; 3 spoons of chopped taggiasche olives; toasted Sicilian almonds, Italian extra virgin olive oil and salt. First put some extra virgin olive oil in a pan, then cut in 2 halves the cherry tomatoes and add them to make them cook and extract the juice. Then add the red tuna and cook with cherry tomatoes and after one minute add the rest of the ingredients (capers, olives and toasted almonds) cooking together for 2 minutes (not too much otherwise the tuna will be chewy). In the meanwhile boil paccheri bossolasco in boiling salted water for 12 minutes (read how many minutes on the pack for each kind of pasta), drain the pasta and make it stir fry with the other ingredients adding the oregano for one minutes in order to amalgamate well and "buon appetito".
Fotografia caricata da OIP
OIP
24/05/2017 12:02:06
Pasta alla norma is one of the most ancient Italian pasta recipes whose name was given in honor to a Catania (a city of Sicily )the famous comedy writer Vincenzo Bellini during the first play of his famous theatrical play "La Norma". Today we want to write you a recipe of a 100% Sicilian pasta alla norma, using a pasta made of an ancient Sicilian durum wheat variety called Tumminia cultivated and processed in Alcamo (a village on the western side of Sicily). the result is a semi-whole pasta endowed with an unique aroma and a lot of beneficial organoleptic properties. Ingredients: 400g of Timilia Biological Penne Rigate - Az. Agricola Biologica Adamo; 500g tomato sauce ( you can add cherry tomatoes if you want some extra freshness), mature slated sheep's ricotta, 2 aubergines, 2 cloves of red garlic from Nubia and basil, Sicilian extra virgin olive oil, salt and pepper. First of all you have to wash aubergines and cut them into slices, cover them with cooking salt, put on them a weight an make them dry for one hour at least, with this process they will loose all the water in excess and they won't absorb too much oil. Then wash them from the salt, cut them into cubes and you can decide whether to deep fry them (original recipe) or put them in a pan with some oil (lighter). When aubergines will be cooked ad the sauce to them putting on this sauce the entire garlic clove (that you will take out after the sauce will have acquired its flavour) and make it cook until it has reached the right consistency. During the sauce cooking boil the pasta until its is "al dente" (control the minutes of cooking on the package), dry it and make it cook with the sauce to amalgamate it. At the end add some mature salted sheep' ricotta (be generous) and the remaining leaves of fresh basil.
Fotografia caricata da OIP
OIP
23/05/2017 10:40:28


 Forum
We have ordered last autum white wine Lugana ca`dei Frati, 2015, product number 7430. Have you this wine still available? I would like to order 12 botles!

User: Markku Riitaoja ( 23/05/2017)
Category/Topic General topic


Hello
3 years ago you supplied me with a large quantity of
wine called Biserno Il Pino, can you still supply this wine?


User: ( 23/05/2017)
Category/Topic General topic


Is it really possible to order fresh fruits and vegetables to another EU - country (in my case northern Europe). In which condition will e.g. Tomatoes arrive? Still Tomatoes or will they arrive as rotten Tomato-sauce?

I am seriously interested to know, since the general food quality here in Scandinavia is very poor when it comes to fresh food.

Please let me know. Thank you!


User: Mister Bean ( 13/05/2017)
Category/Topic General topic



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Amarone 2004 Corte Giare - Wooden box n. 6 bottles
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