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For the artisanal panettone, Muzzi Antica Pasticceria has been using natural sourdough starter for over 80 years. Made according to tradition, the panettone is crafted in around 50 hours, giving us a soft cake where the scent of butter blends with that of candied citrus peels, along with hints of the oven.
Torrone dei Fratelli Nurzia is a delicious treat and a renowned specialty from L’Aquila that dates back to 1835. The unmistakable taste of Torrone dei Fratelli Nurzia, with its tender, fragrant dough, is made using genuine raw materials and with the same loving care as in the past.
Aged scamorza stuffed with Senise IGP peppers from Caseificio Petruzzi. A slow maturation of about 16/18 hours gives this cheese its characteristic sweetness and softness. For the pepper variant, only Senise IGP cruschi peppers are used, while for the truffle variant, only black truffle from Marsicovetere is used.
Salame della Val di Non with mountain herbs from Macelleria Trentina Corrà is made with select cuts of meat, stuffed into natural or “gentile” casing and flavored with mountain herbs like rosemary, thyme, mint, coriander, sage, and oregano. At Macelleria Corrà, the production of their cold cuts, all certified as Trentino, still follows entirely artisanal methods.
Artisanal pre-cooked cotechino by Massimo Regnani. Massimo Regnani is a passionate individual who believes in what he does and how he does it. His most renowned products, such as zampone and cotechino, are of the highest quality, characterized by a meticulous selection of raw materials.
Organic mignon lentils from Monteleone di Spoleto are grown by Dolci Giuseppina, a company that produces organic mountain legumes in the beautiful Valnerina, in the Umbrian-Marchigian Apennine mountains.
Amatriciana recipe:
Guanciale di Amatrice IGP with chili from Salumi Berardi. Guanciale, originally, along with pecorino, was the only seasoning for pasta, which, with the addition of tomato and spices, became famous under the name “amatriciana.” The production process lasts at least three months and involves salting, peppering, and aging. When cut, the guanciale appears very compact, with a white color for the fat part and a bright red for the lean part. The flavor is intense and slightly spicy, with a hint of smokiness.
San Marzano tomatoes from the Agro Sarnese-Nocerino DOP by Gustarosso are a Slow Food Presidia. The fertile territory surrounding Naples and the Agro Sarnese-Nocerino was primarily cultivated with San Marzano tomatoes until about 20 years ago, a delicate tomato with a thin skin that retains its flavor and aroma for a long time, even when preserved.
Mancini Durum Wheat Bucatini. The Mancini agricultural pasta factory is located in the hills of the Marche region, a land dedicated to the cultivation of durum wheat. The pasta is made with durum wheat grown directly by the company. The only ingredients used are semolina and water.
Pecorino Romano DOP Fulvi is produced in the Lazio region, but its name is recognized worldwide, having earned the DOP mark. The milk used comes entirely from sheep grazing in Lazio, and the cheese is aged for 12 to 24 months. Tradition and innovation, with the same quality as always, are the values passed along the entire production chain, from milk collection to the final product.
Montepulciano d’Abruzzo “Primamadre” DOC 2017 from Azienda Agricola La Quercia is a great wine, with nothing to envy from its noble relatives of the north. The grapes are harvested by hand and pressed within two hours. Bottle aging lasts at least 4-6 months. This selection has an intense ruby red color with violet hues, a bouquet rich in licorice and small black fruits, and an intense, savory, and full-bodied taste.
Spumante Prosecco di Valdobbiadene DOCG from Tenuta San Gallo di Desiderio Viezzer is located at the foot of the namesake hill in the Soligo area and is synonymous with heroic viticulture. The company has created a unique gallery in Italy for aging their classic method sparkling wine. More than 200 meters inside the hill, the temperature remains at 14°C year-round. For three years, this wine matures in a stack, then on “pupitre” for 6 months. The intense and lively perlage has an unmistakable fresh aroma with hints of apple, combined with an honest and decisive taste, the result of very slow fermentation.
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