Massimiliano and Riccardo Lunardi relaunch the family business, creating a new brand and images that carry their faces: FRATELLI LUNARDI is born.
Linked by the family tie and by an incredibly strong passion for food in general, the two brothers work together, teaming their individual abilities and attitudes in a job offering daily challenges, sharing hopes, happiness and the occasional disappointment.
Research, development and selection are constant facets of their work. Everything is based on the concept that when an ingredient is the very best, it should be respected in a balanced recipe that best enhances its traits.
In the Quarrata bakery, bread, sweet and savoury items have been produced since 1966, made to meet the shop’s needs. New recipes are also tested here. Only the best of these products have been selected for the FRATELLI LUNARDI brand. CANTUCCI, fine WINE JELLIES, delicious BAKED products and other creations linked to holidays and celebrations. Friendship, honesty and respect to suppliers, partners and clients are the foundation of their work, it is a gamble that must be taken so that high quality becomes an hallmark.
In the Quarrata bakery, we make bread, sweet and savoury items every day, set up to meet the needs of our customers. We also test new recipes here, which forms part of our growth and staff development, some of whom have worked with us for years.
Our focus is always on bringing out the flavours of the finest-quality ingredients.
Only the best of these products have been selected for the FRATELLI LUNARDI brand, which we sell worldwide. In addition to our CANTUCCI collection, there are also the fine WINE JELLIES, delicious BAKED products and other creations linked to holidays and celebrations. In our shops we have always sold other food and wine specialities produced by companies that share our love of high quality, curiosity and never-ending research.
Comparison with other firms is a wonderful opportunity for us to improve what we do.
We welcome all opportunities to present our products to the wider public, attending fairs and events in other towns and cities, gaining feedback and input that helps us decide what direction to take as tastes change and develop.
We ship worldwide. Please check our Shipping costs & returns policy.
Truffle Gatherer’s Sauce |TuscanyCONSERVATION: 36 MONTHS ROOM-TEMPERATURE Net weight gr 90 | Jar ...a well-tuned quartet for an incomparable flavour that will reawaken your appetite and make your taste-buds tingle with excitement. The scent of truffle, the energy of olives, the tang of capers, the richness of anchovies for a versatile, tasty, mouth-watering sauce that you can use on its own or to make croutons and canapés, dress pasta or spice up boiled meats, or even mixed with sauces and creamy cheese.
The secret to making a good boar sauce is simple: All you need is an excellent raw material and you’re done. Often we find ourselves in front of recipes where it is recommended to marinate for 3-4 days in the wild boar wine and vinegar. We were wrong. Probably the recipe is suitable for wild boars old but still with this procedure can not improve quality, indeed you may have to throw away the meat because it starts rotting. With a good, young wild boar meat is actually just an infusion of a night in wine, herbs and spices. Excellent with noodles, spaghetti, macaroni, penne..su croutons and polenta.
“6 oils from different cultivars, all from green olives.”
Opera Olei is the first example of a Consortium gathering a few selected producers of Extra-Virgin Olive Oil. Oils are obtained from six different Cultivars coming from as many Regions and produced by six great “Performers”.
Opera Olei is the Italian Excellence by 6 young producers, who decided to extract oil from Green Olives, harvesting in advance compared to past, traditional patterns. Opera Olei is a perfect synthesis enhancing the territory, the cultivar and the producer: Casaliva by Agraria di Riva del Garda, Frantoio by Franci, Moraiolo by Viola, Itrana by Quattrociocchi, Ottobratica by Olearia San Giorgio and Tonda Iblea by Frantoi Cutrera. Opera Olei is the pride of the healthy part of Italy in the world and the result obtained is the best expression of an extra virgin olive oil linked to particular territories.
Extra Virgin Olive Oil Tasting : 6 cultivars
FRANTOI CUTRERA – SICILY “IN ITALY, THERE ARE 638 DIFFERENT TYPES OF OLIVES
I love my Land more than anything else. Its colours, its perfumes, its asperities. My land is my life and all its fruit is wealth. I grew up among these beautiful olive groves and oil has always filled the days of my family. Our olive is Tonda Iblea. I can recognize it by its scent only, my eyes closed, among the 638 cultivars making up Italy’s olive grove. Tonda Iblea grows on silver olive trees and is an extraordinary olive that we respect and from which we obtain a great oil. The real proof of how quality is not a concept that is taught, studied or learnt. You must feel quality inside, in your soul, because it is rooted in our consciousness”GIORGIO FRANCI FRANTOIO FRANCI – TUSCANY “THE SCENT OF OLIVE OIL! Being in Val d’Orcia is not simply a stroke of luck. It’s the essence of my days, the foundation of my work in the mill and the passion of life. Val D’Orcia is a total experience of the senses, it’s the perfection of nature bestowed to humanity, as recognized by UNESCO. At Frantoio Franci we have always produced and will continue to produce oil with the utmost respect for Excellence. Our promise is to improve day by day, increasing our commitment, dedication, ability to allow every little variable of nature, which is immobility and mutability. The experience of our extra virgin olive oil calls for a sacrifice, instead. We should not rely on all our senses. We should close our eyes because scent is no liar. Let our sense of smell experience quality. We will be overwhelmed by an intense symphony of vegetable hints, extremely fresh artichokes , lawns of mown grass, prickly thistles, handfuls of almonds, fruit and flowers. Let taste be the king: keep calm and enjoy. AMERIGO QUATTROCIOCCHI AZIENDA AGRICOLA QUATTROCIOCCHI – LAZIO “ACIDITY IS NOT SENSED IN THE MOUTH!" My family has been living on olive trees since 1888; a passion handed down in time, from father to son. Even today in the village, old people use to rub their hands with oil, bring them closer to the nose and think that they are measuring acidity; that same acidity that others, erroneously, taste in their mouths. Today, things are changing and the culture of oil is a serious thing, the farm is still our home, too, surrounded by ancient olive trees on a beautiful hillside. We have a solid principle in our work: we respect our tradition and continuously look after every detail in order not to compromise the quality of the oil we produce. We are always looking forward, aiming at constantly improving. The extra-virgin olive oil obtained from Itrana is one of our best results. We rescued this cultivar from the table, which it has always been reserved by tradition for. The oil we obtain is extraordinary.” MASSIMO FIA AGRARIA RIVA DEL GARDA – TRENTINO “COLD PRESSING DOES NOT STAND FOR QUALITY! Agraria Riva del Garda was established in 1926 with the design of producing high quality extra-virgin olive oil. It is located on the 46th parallel, the extreme boundary for the cultivation of olive trees, where permanently snow-capped Dolomites protect the beautiful Lake Garda that mitigates a unique climate. The common thread running through from the ancient Romans to the present day is extra-virgin olive oil that is renewed every year with aromas and flavours by the enthusiasm of 1200 growers, who – like so many small ants – grow olive trees on steep slopes with incredible passion. We built our project of development on the extraordinary quality of this olive. This articulated and complex project is based on an extensive organization that looks after and protects olives from harvesting to crushing. Our only merit was to make the emotions arising from the tasting of this oil evident and palpable. Its fresh, green scent overcomes you and brings you back to its heart notes: artichoke at first, then tinged with green almond. In the mouth, elegance shines in all its naturalness with a balance between bitter and spicy that is difficult to reproduce.” MIMMO FAZARI OLEARIA SAN GIORGIO – CALABRIA “CLOUDY OIL? NO, THANKS! To ensure the highest quality, we use innovative techniques that allow us to achieve excellence. We chased a dream, a complex project, slowed down sometimes by customs and concerns. A very hard work, rewarded by extraordinary and widely recognized results. The fabulous nectar obtained from Ottobratica best represents the work done to date and confirms that the path taken is the right one. A clear and perfumed oil. MARCO VIOLA AZIENDA AGRARIA VIOLA – UMBRIA “BITTER AND PUNGENT OIL, ELIXIR OF LONG LIFE! I live in Umbria. My family has been owning an oil mill in Sant’Eraclio di Foligno for nearly a century. I love Moraiolo, its scents have always accompanied me throughout life; I love the bitter and pungent hints that characterize our oil and its richness in polyphenols. Every year I passionately engage in taming the exuberance of this cultivar; small olives that are healthy harvested at the right maturity, and from which we obtain an oil of character, with bitter and pungent hints strongly marking its history. This oil smells of fruit and heart of artichoke, has a deep green colour and an enveloping, elegant, infinite taste. Oil had been my grandfather’s life, was my father’s life and today is my life.I grew up among olive trees that sink their roots in rocky soils. Every day Oil is the centrepiece of my table.”
Veal tripe (52%), Tuscan organic tomato (32%), red onions (9%), italian extra virgin olive oil(6%), salt and pepper
Is a typical dish of Tuscan cuisine: the stomach of the calf, more precisely of the rumen, which together with omasum and abomasum (respectively called to Florence centopelli and lampredotto) are used in many recipes Florentine.
As tradition dictates, in central Florence, there are still the “tripe” in the markets or in special carts stationed in the streets and squares, cooking andpreparing daily tripe boiled or even already prepared in different variations, stuffing tasty sandwiches for a meal fast and light (the meat tripe is, in fact, very thin).
Chicken liver (60%), onions (14%), Salina capers (4%), anchovy fillets (2%), Italian extra virgin olive oil (14%), Vin Santo del Chianti doc (2%), salt and pepper.
Essential to complete a good Tuscan antipasto, this pate is to be noted only cooked with chicken livers no other meat. He serves on the croutons wet or dry soup.
Cream with Parmesan and white truffle | Tuscany...for important occasions and your most distinguished guests: or simply to treat yourself to a different evening. Parmesan cheese, cream and the finest white truffle for elegant croutons and canapés, wonderful risotto, spinach flans or vegetable flans, eggs and omelettes, roasted or barbequed white and red meat... a kaleidoscope of yummy ideas and elegant creations.
CONSERVATION: 36 MONTHS ROOM-TEMPERATUREnet weight gr 90 | Jar