Elenco prodotti
Olio Extra Vergine d'oliva - Tradizione
Ti guardi intorno e non capisci chi tra terra e pietra ha il sopravvento nel custodire olivi secolari. Piante cresciute su terreni sassosi e calcarei molto permeabili, posti a 300/400 metri di altitudine, parsimoniose nella forma e nella produzione del frutto, curate e toccate solo dalle mani dell’uomo.
Olio prodotto nell'area di S.Eraclio Foligno (Pg) da olive di varietà autoctone, La raccolta vviene nei mesi di ottobre e novembre rigorosamente a mano per brucatura agevolata. la frangitura viene effettuata con un impianto a cilco continuo.
L'olio si presenta limpido dopo il filtraggio, con una fluidità media. Il colore è verde con riflessi gialli dorati. All’olfatto è ampio e ricco di note vegetali di carciofo ed erbe di campo, al gusto è fine con sensazioni di cardo e menta con sentori speziati di pepe nero.
Organic Viola Extra Virgin Olive Oil 750ml
Costa del Riparo extra virgin olive oil is an Organic blend of Frantoio and Moraiolo olives variety. This oil it appears green with some golden reflections, a medium fruity in which spicy and bitter stand out in a balanced way.The jewel of Viola production, total natural product ideal for real healthy diets.The olive trees are in the best part of Viola estate, enjoying full sun exposition in an uncontaminated enviroment.
Appearance: limpid after filtering
Density: average fluidity
Colour: green with a slight golden tinge
Aroma: elegant and complex with rich scent of artichoke and herbs
Flavour: aste is elegant and definite, rich in herbaceous notes, with hints of thistle, artichoke and herbs.
Flos Olei (International Extra Virgin Olive Oil guide) awarded Viola producer as "The Best Extra Virgin Olive Oil of the Year 2019"
Red Wine Vinegar 500ml
Red Wine Vinegar is a versatile all around seasoning.
Ingredients: High Quality Red wine vinegar
White Wine Vinegar 500ml
White Wine Vinegar is a versatile all around seasoning
Ingredients: White wine vinegar
White Balsamic Condiment 500ml
White Condiment is a versatile seasoning with a good freshness and balanced acidity, it can be used for any recipe, thanks to sweet notes of ripe fruit, dried yellow fruits and citrus.
Ingredients: White grapes and white wine vinegar.
Ageing: Aged in ash barrels
Java Pepper
Java pepper is the fruit of the Piper Longum, a vine pepper native to India. It belongs to the cashew family.
Today, it grows wild on the island of Java in Indonesia and in the Himalayas.
The long pepper of Java is the fruit of the Piper Longum, a liana about one meter long.
Java pepper is harvested before maturity. It will be dried in the sun until it darkens in colour. This can sometimes take on reddish shades.
Bengal Long Pepper
The long pepper Bengal is native to India, where today is much spread in Asia and North Africa.
Its flavor is less spicy black pepper, so the long pepper it goes well with fish, white meat and delicate fish. To flavor sauces it is often inserted in its whole form directly into the pots during the long cooking. Smells of fruit salads and especially fits perfectly with the sweet-sour pineapple notes. Also it can be used on all dishes even as decorative form.
Because of its delicacy can not be used in the classic pepper grinder, so to better emphasize all the flavors and aromas, we recommend using it spezzetato by hand with the help of a pestacarne or a mortar.
To try: Replace the black pepper and long pepper Bengal in cheese and pepper. A real surprise!
Muntok White Pepper
In Indonesia, white pepper is mainly picked on the island of Bangka near the town of Muntok. This island is East of Sumatra, in the Java sea. The peppercorns are picked by hand one by one, then dried in the sun.
This Muntok white pepper releases base notes of burnt herbs and strong notes of menthol and camphor.
The attack is fairly spicy with flavours of menthol and eucalyptus. Once ground, this Muntok white pepper will delight any farmhouse poultry in cream sauce.
Best ground and used just before serving. Be careful not to let it infuse for too long as this may make it bitter.
It will also enhance your pan fried vegetables, turbot in hollandaise sauce, or a sticky chocolate and caramel cake
Trapani Salt - Fleur de Sel
Fleur de sel or flor de sal is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. Fleur de sel has been collected since ancient times, although it was traditionally used as a purgative and salve. It is now used as a finishing salt to flavor and garnish food.
Fleur de Sal is harvest in Sicily.
It appears white with grey vains.
Very sapid, helps to enhancing, without covering, the real taste of the food
Olio Extra Vergine di Oliva BIO
L'olio ha profumi intensi di pomodoro acerbo e di erba appena tagliata, una punta di carciofo. È delicato, rotondo. Poco invasivo, si presta a moltissime preparazioni e molti grandi chef lo usano in cucina proprio per questo. Il colore, giallo verde, ricorda le distese assolate dell’altopiano Ibleo, il sapore è mediamente piccante mentre l’acidità spesso non arriva a 0,1%.
Ricco di polifenoli , con perossidi bassissimi, è un antiossidante naturale. Molti sono i riconoscimenti ricevuti in concorsi nazionali ed internazionali. Lo conserviamo in silos di acciaio inox a temperatura controllata di 16° e sotto azoto per evitare processi ossidativi, poi lo imbottigliamo in azienda seguendo il metodo haccp. Può essere venduto con certificazione biologica.
Ricevi $50 di sconto sul tuo primo ordine superiore ai $800
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根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
