La nostra filosofia
Siamo dei “Buongustai” che promuovono semplicemente le aziende che amiamo e consumiamo a Firenze. Si tratta di aziende locali che producono piccoli quantitativi ed i nostri prezzi sono quelli che trovate acquistando direttamente in azienda dal produttore! Da noi non troverete prodotti con sconti speciali smisurati o offerte flash. Offriamo invece ai nostri clienti sempre prodotti di alta qualità al giusto prezzo!
Showing 1–24 of 31 results
|Title||Book Truffles | The Divine Earth|
|Category||Crafts | Gourmet Books|
|More info||A Man, a Dog, and the Search for Truffles in the Italian Countryside. A journey into the world of Italian truffles: history, trivia and recipes to know all the nuances of the universe surrounding these remarkable fruits of the earth|
|Format||24x30 | bound with hard cover|
“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.
|Wine Name||Cedro Chianti Rufina Riserva|
|Wine district||Rufina | Toscana | Italy|
|Wine Classification||DOCG | Red Wine|
|Grapes||90% Sangiovese, 10% Merlot|
|Alcohol content||13,5% Vol.|
|Serving Temperature||18-20 grades|
|Wine Name||Cedro Chianti Rufina|
|Wine district||Pontassieve | Toscana|
|Grapes||90% Sangiovese, 5% Canaiolo nero, 5% Ciliegiolo|
|Alcohol content||13,5% Vol.|
|Serving Temperature||16-18 grades|
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.
- 4 hrs cooking class | from 5 p.m. to 9 p.m.
- Preparation of 3 types of pasta combined with the matching sauce.
- Wine Matching
- Chef language: Italian/English/German
- Price per person
Check availability at the following link:
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
- Olive Varieties: Frantoio 60%, Moraiolo 30%, Leccino 5% e Pendolino 5%.
- Area of production: The olive groves are situated at 400 mt. above sea level on a mixed soil that extends for 44 hectars and holds 8,000 plants.
- Age of olive trees: Recent trees were planted in the 1980s while the older trees were planted in the 1950s.
- Plantation density: Around 300 plants per hectar.
- Training system: polyconic vase.
- Time of harvest: From late October to late November.
- Method of harvest: Olives are harvested by hand to ensure that only perfectly healthy olives, of optimal ripeness are selected.
- Processing: The olives are first washed in order to remove leaves and impurities, then they are cold-pressed at a controlled temperature of 22 ° for approx 30 minutes. The separation of the oil and the vegetation water is realized through centrifugal.
- Percentage of oil produced from the olives: It varies widely every year, but usually under 15%.
- Sensory Characteristics: It is a brilliant green color with golden undertones. Its perfume is an intense and persistent wet grass with hints of artichoke and eggplant. It is full bodied with slight tastes of fruit, spice and herbs.
- Serving suggestions: The ideal use of this particular oil is with authentic cold dishes of raw vegetables soups, salads and dips. However, it is also perfect in cooked sauces and roasts.
The company covers more than 110 hectares of which 44 hectares are cultivated with olive groves. It is fertilized exclusively with organic products or legume green manure, taking full account of nature.The limited production of biological cultures also ensures a better quality, year after year. The olive harvest, like the one of the grapes, is traditionally done by hand for an exclusive selection of raw materials. The extra virgin olive oil derives exclusively from organic olives of the farm, which are still "hand-picked" and then cold-pressed in their own mill.
“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.”
Luxury Sliced Truffle Savini | TuscanyCONSERVATION: 36 MONTHS ROOM-TEMPERATURE net weight gr 30 | Jar ...for instant and easy gratification, indulge in your creativity or add a touch of class to all your dishes! Thinly-sliced first-rate truffle in a glass jar, ready to garnish your croutons or canapés, pasta and rice, carpaccio and cutlets, salads and omelettes.
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.
CONSERVATION: 36 MONTHS ROOM-TEMPERATURE net weight gr 30 | Jar
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.
Truffle slicer Savini | Silkscreened with SAVINI TARTUFI logo
- Italian-made stainless steel shaver
- Adjustable plane for perfect slices
- 4h cooking class (usually starting at 5 p.m.) with a professional chef
- wine pairing
- what language speaks the chef: Italian/ English
- Price per Person
|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!|
Cavolo nero (Tuscan Kale), cabbage, onion, potatoes, carrots, celery, white beans, beets, peeled tomatoes, herbs, spices, extra virgin olive oil, salt and pepper.
|Wine Name||Vin Santo Riserva Organic|
|Wine district||Pontassieve | Toscana|
|Wine Classification||DOC Vin Santo del Chianti Rufina| Sweet wine|
|Grapes||50% Malvasia 50% trebbiano|
|Description||Vineyards: Planted in 1963 and 1978 and trained in Guyot. Harvest: Begining of September precise selection of the best grapes. Vinification and maturation: The grapes are left to wither in a ventilated room for about four months. After this period they are softly pressed and the collected must is immediately put in small oak barrels of 50 litre capacity. These barrels, traditionally called caratelli, are placed in the attic of the winery where the wine slowly ferments and matures for 5 years, exposed to temperature changes during the seasons. Refinement: A few months in bottles before release. Ageing capacity: Unlimited. This wine aquires extra complexity with age. Sensory characteristics: Very pronounced amber colour. Intense, fine and pleasant on the nose with notes of raisins and candid fruit followed by honey, vanilla and dry figs with hints of walnut and coffee. At the palate it reveals a full and intense body, with a very good balance between the softness and heat of its alcohol and its freshness. The finish is long and extremely pleasant. Serving suggestion: Matured cheese, dried patisserie and dark chocolate.|
|Serving Temperature||10-12 grades|