Gourmet Products & Condiments

prodotti Gourmet

Balsamic Pearls

and beyond: Balsamic Jelly, White Condiment, Saba, >Risotto, Pasta...

Subcategories

  • Extravirgin Olive Oil

    Olio di Oliva

    La normativa europea ha fissato gli standard qualitativi minimi che l'olio di oliva deve presentare per poter essere commercializzato con la dicitura "Olio Extra Vergine". Deve essere ottenuto tramite estrazione con soli metodi meccanici. L'acidità di un olio extra vergine non deve mai superare lo 0,8%. Infatti l'acidità, cioè la concentrazione di acidi grassi liberi, è uno dei parametri fondamentali per valutare qualitativamente l'olio.

  • Pasta

    Le origini della pasta sono molto antiche. Presente nelle sue forme più semplici e primordiali in diverse parti del continente euroasiatico, fin da tempi remoti, sviluppandosi in maniera totalmente parallela, indipendente, diversificata e senza alcuna relazione reciproca, dalle valli cinesi dell'estremo oriente, alle aree mediterranee della penisola italica. In quest'ultima zona in particolare, ebbe un rapido e importante sviluppo gastronomico e tradizionale, che durerà intatto fino all'attualità.

  • Rice and Risotti

    riso


    Rice is the staple food of over half the world's population. It is the predominant dietary energy source for 17 countries in Asia and the Pacific, 9 countries in North and South America and 8 countries in Africa. Rice provides 20% of the world's dietary energy supply, while wheat supplies 19% and maize (corn) 5%.
    Cooked, unenriched, white, long-grained rice is composed of 68% water, 28% carbohydrates, 3% protein, and negligible fat (table). In a 100 gram serving, it provides 130 calories and contains no micronutrients in significant amounts, with all less than 10% of the Daily Value (DV) (table). Cooked, white, short-grained rice also provides 130 calories and contains moderate amounts of B vitamins, iron, and manganese (10–17% DV) per 100 gram amount (table).
    A detailed analysis of nutrient content of rice suggests that the nutrition value of rice varies based on a number of factors. It depends on the strain of rice, such as white, brown, red, and black (or purple) varieties having different prevalence across world regions.[16] It also depends on nutrient quality of the soil rice is grown in, whether and how the rice is polished or processed, the manner it is enriched, and how it is prepared before consumption.

  • Sauces & Preserved

    conservati

  • Balsamic Pearls

    perle

    Amazing little jars of precious Pearls that seem caviar, but they are not! Jellified outside, each Pearl hides inside a liquid treasure. A bittersweet taste enriched by an exceptional aromatic power and a pleasantly acidity. The elegance and charm of these rare Pearls are now perfectly enhanced by a surprising new exclusive packaging to grab the attention of foodies and not only. In fact, it will become very soon a “must have” even in any restaurant kitchen thanks to our bigger jar of 200 gr for professional use!

    Pairings: It’s delicious with starters such as caprese, bruschetta, and an endless list of salads. Lovely on raw fish: try them on sushi, maki rolls, smoked salmon, and seafood in general. It’s beautiful on vanilla ice cream and fruits (strawberries, raspberries, peaches). And if you are looking to sip something special, add the Pearls to your cocktails!

  • Salt

    sale

    The ancient Romans dedicated a consular road to it; many wars have broken out in its name; it is found in all the culinary traditions known both as a condiment and as an ingredient for food preservation.

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