Extra Virgin Olive Oil Tasting : 6 cultivars
Tonda Iblea is a dual-purpose cultivar as it is used to produce both oil and table olives. Its oil has a moderately intense fruity flavour, with exuberant hints of tomato leaf, artichoke, newly-cut grass and aromatic herbs. The overall taste is supported by bitter and pungent well-structured hints. It is ideal with fish and grilled meat.
It is perfect for tomato sauce.
Frantoio | FRANTOIO FRANCI | TUSCANY
Frantoio, the most widespread cultivar in Central Italy, is also the symbol of Italian olive growing in the world. Maturation is quite early and the oils obtained are characterized by elegance and balance, which are expressed to the nose with mid-palate fruity hints and evidence of artichoke leaf. In the mouth, the front palate is characterized by a bitter and pungent taste, followed by slightly herbaceous sensations and a back palate of fresh almonds. Ideal with minced raw meat and minced raw tuna fish.
Itrana | AZ. AGR.QUATTROCIOCCHI | LAZIO
Itrana, also known as the olive from Gaeta, is a dual-purpose cultivar as it can be used to produce both extra-virgin olive oil and table olives. The oil from Itrana is elegant to the nose for its delicate scents of herbs, tomato leaf and fresh almond, and to the taste for its pleasantly pungent and bitter hints. It is perfect with fish dishes and grilled vegetables.
Casaliva | AGRARIARIVA DEL GARDA | TRENTINO
Casaliva is the most important autochthonous cultivar in the three regions overlooking Lake Garda. The oil we obtain has a light medium fruity scent, with elegant aromas of herbs and almonds. In the mouth, it has a slightly bitter and stronger pungent vein, combined with extensive green hints in perfect harmony with what is smelled by the nose.
An oil that enhances fish dishes with tasty side dishes, carpaccio, rocket or chicory salads and cooked vegetables.It is indispensable on vegetarian lasagna or strangolapreti (Trentino style spinach dumplings).
Ottobratica | OLEARIASAN GIORGIO | CALABRIA
Lightly fruity. Deep golden-yellow colour. Harmonious and peculiar on the nose, with ample fruity and vegetal aromas, clearly reminiscent of golden apples, red fruit and lettuce. In the mouth, it is soft and enveloping, characterized by elegant notes of field vegetables, artichoke and sweet almond. It admirably balances bitter and spicy. Ottobratica is an extraordinary cultivar and it has been the core work of my family for decades. Olives are small, elongated, black when fully ripe in the month of October, hence their name. In the kitchen, it enhances steamed shellfish, boiled fish and grilled white meat. It is perfect for mayonnaise.
Moraiolo | AZ.AGR.VIOLA | UMBRIA
Intense fruity olive scent. Dense green colour with warm golden-yellow glints. The complex and powerful nose is crammed with extensive vegetal notes of artichoke, thistle and strong balsamic hints of mint, sage and basil. The taste is definite and rotund, with clear vegetal notes of field vegetables and sweet almond. Bitter and spicy are clear and well-dosed. The passion for Moraiolo is my family’s tradition. Small olive groves that perfectly adapt to the stony and steep soils. It enhances legume soups and field vegetable salads. It is excellent with grilled red meat.
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|Product name||Tuscan Gourmet Box|
|Description||Enjoy a Tuscan dinner at your home with excellent products: a full menu including wine and dessert!|
|What's in the box||Crema di cavolo nero 85 gr | Radici Arezzo Crostino toscano 200 gr | Osteria Ciotti Prato Sugo di Cinghiale 200 gr | Osteria Ciotti Prato Spezzatino di Chianina 530 gr | Osteria Ciotti Prato Pici Toscani 500 gr | Morelli Pisa Cantucci con pezzi di cioccolato grosso 200 gr | Fratelli Lunardi Prato Vino Chianti Superiore 0,75 ml | Cantine di Presciano Arezzo Vin Santo 0,5 ml|
|Number of products||8|
|What else to buy||to complete the dinner you have to add only fresh ingredients: bread and potatoes!|
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).
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.
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.
Double wheat germ & Fiber
Ingredients: organic durum wheat flour, water, organic wheat germ (7,20%), organic bran (2,71%).
In order to produce other articles, the plant also uses: eggs, fish, clams.
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
“We select the Piemonte hazelnut IGP which once toasted is added whole to the chocolate mixture giving the cantucci an irresistible gianduja fragrance.”
This cantuccio hails from the idea of bringing the scent of gianduia to a biscuit. Gianduia is the most famous form of Italian chocolate, a result of Piedmontese genius, having gone in search of a solution when cocoa supplies stopped after the war. Chocolate makers found the answer in the old hazel groves in the hills. We wanted to use those hazelnuts in our product, as there was no other way to recreate that exciting aroma, which is achieved when hazelnut gives some of its intense scent to the cantuccio during baking, combining with the chocolate, used in small pieces as well as in the dough.