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It has a great character, but is also distinguished by harmony, complexity and balance. Never invasive, it is an excellent companion for all dishes. D'Aragona is a 100% oil made in Conversano, which speaks of the territory in which it is born, rooted in this history, along with olive trees planted in leopard scrub. Ours is a rich oil: the Olivastro cultivar prevails, but the cultivars Simone,...
Excellent to garnish icecream or desserts, extraordinary to beer. Obtaind from a careful selection of hazelnuts. After beeing lightly roasted, hazelnuts are crumbled and finally added to a special bled of dryed roots. The balanced dosage as well as all of the natural elements characterise this liqueur's unique taste. Perfect for any occasion. Serve cool. Alcoholic strength: 24% vol.
The Agro di Mosto is always obtained only from cooked must of local grapes, slowly vinified in oak barrels (the abbesses).The name reflects well the soul of the product: a must (cooked of course), mainly of Lambrusco grapes, made agro by a slow acetification in semi-filled abbess.The alternative, economically super-sustainable, we have created for the gourmet (private or restaurateur) who does...
The "Puntarelle" are the heart of CICORIA CATALOGNA, a typical salad of our territory. Sowing begins in October and the vegetable is harvested between January and February. The plant is leafless and the "scattuni", ie the shoots, are cut manually. They are delicately tanned to ripen for a few days, then they are taken and stored in oil without adding flavorings or spices.
The Canevaccia Dairy was founded in 1961 by the passion of about thirty members who firmly believe in the peculiarities of Parmigiano Reggiano made exclusively with the use of "mountain" milk. The intent of the members is to obtain a quality production by exploiting the qualities of the milk produced by cows that graze at altitudes above 600 meters while maintaining the millennial tradition of the production of a unique cheese in the world.<br />The transformation of milk into Parmigiano-Reggiano occurs following a meticulous and standardized procedure that requires the use of about 600 liters of milk to obtain a medium-weight form of about 35 kilograms. The stalls of the transferring partners are all located in the area and meet the strict requirements imposed by the regulations of the Consortium of Parmigiano Reggiano and "Terre di Montagna". Our cheese makers are the best interpreters of an ancient craft that requires great dedication, experience and love for their work. These are the ingredients that allow Parmigiano Reggiano to have not only a unique flavor but also a great nutritional value that can reach 50% of the daily calcium requirement and 40% of that of phosphorus.</span>
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