Ravello Kampanien

The Sun in the Glass... Limoncello is made entirely by hand from the unique and protected lemons of the Amalfi Coast according to centuries-old recipes, and the wild fennel for Finocchietto also comes from the hills of the coast. The special flavor and rich aromatic oils give them their wonderful aroma and make them an ideal digestif.

"Aceto Balsamico Capsula Bianca"

1000ml

When the Oil is Good... its pleasant aroma is reminiscent of fresh olives, spicy grass or herbs, almonds or green apples, green tomatoes and its taste is not only sweet and fruity, but also a little spicy and bitter. This is because the polyphenols it contains not only extend the shelf life of the oil, they are also valuable helpers against free radicals in our organism. Its acidity is less than 1%, achieved by the careful treatment of the olives during harvesting and pressing. Olives of the best quality, ripened at the foot of Mount Etna under the Sicilian sun, are harvested here. For four generations, the Cuscunà family has been dedicated to the cultivation of olives and the production of the finest olive oils. The olives are picked exclusively by hand and immediately processed in order to preserve all the valuable substances and taste characteristics.

Riso Margherita Desana Piemont

Riso superfino Carnaroli selezione speciale

1000 gr. Beutel vakuumverpackt

Not all noodles are the same... In Gragnano (the name, by the way, derives from "gra no", i.e. wheat), the first "pasta workshops" were born many hundreds of years ago. This is where the pale yellow wheat grows, where there is crystal-clear, low-lime spring water and a slightly humid climate. Fundamental for "l'arte pastaia", the art of pasta making. Only durum wheat semolina develops this wonderful aroma on the palate and also has so much more protein than "normal" wheat. Pasta made from durum wheat semolina has a longer shelf life and does not release its valuable starch during cooking, the pasta remains compact and wonderfully "al dente". Traditional and rare pasta formats are made here using traditional bronze stencils. The pasta dries slowly at low temperatures. She has to sweat as if she had a fever, to get rid of the moisture, while a very light fermentation gives her the aroma.