Italian Food We Love

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This November we are celebrating Italy and all the deliciousness they bring to the world.

Read a little about some of our favourites.

Gorgonzola Picante.  A well known Italian cheese, a relatively strong blue with a pungent, spicy bite developing early on. The finish is smooth with hints of cream and sweet milk from the lush dairy pastures of the Valsassina region.

Gorgonzola Picante.

A well known Italian cheese, a relatively strong blue with a pungent, spicy bite developing early on. The finish is smooth with hints of cream and sweet milk from the lush dairy pastures of the Valsassina region.

Sapore Di Mare White Tuna Fillets.  These White Tuna Fillets have been carefully processed by hand and steamed cooked without preservatives to create the highest quality product possible. Sapore di Mare continue to make their tuna products in full respect to tradition ensuring that they preserve the true flavours of the Mediterranean diet.

Sapore Di Mare White Tuna Fillets.

These White Tuna Fillets have been carefully processed by hand and steamed cooked without preservatives to create the highest quality product possible. Sapore di Mare continue to make their tuna products in full respect to tradition ensuring that they preserve the true flavours of the Mediterranean diet.

 

Quadrello.  This Tallegio style buffalo milk cheese has a pungent, savoury rind on the outside & a creamy, semi-firm texture inside with a beautiful sweet finish thanks to the rich buffalo milk. Delicious paired with a glass of Pinot Grigio or Pinot Noir.

Quadrello.

This Tallegio style buffalo milk cheese has a pungent, savoury rind on the outside & a creamy, semi-firm texture inside with a beautiful sweet finish thanks to the rich buffalo milk. Delicious paired with a glass of Pinot Grigio or Pinot Noir.

Prosciutto San Daniele.    Natural  because it is made only with meat from Italian pigs, sea salt and the fresh San Daniele air.  Genuine  because it has no hidden surprises, only a pristine environment and Mother Nature’s magic; the highlands, Alps, Adriatic Sea, and the wind.

Prosciutto San Daniele.

Natural because it is made only with meat from Italian pigs, sea salt and the fresh San Daniele air. Genuine because it has no hidden surprises, only a pristine environment and Mother Nature’s magic; the highlands, Alps, Adriatic Sea, and the wind.

Wagyu Bresaola.  100% Wagyu beef, is air-dried & salted, aged for 2 to 3 months until it becomes firm and turns a deep dark red, almost purple in colour. It has a rich earthy taste & texture. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.

Wagyu Bresaola.

100% Wagyu beef, is air-dried & salted, aged for 2 to 3 months until it becomes firm and turns a deep dark red, almost purple in colour. It has a rich earthy taste & texture. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.

Truffle Oil.  Inside you will find the best quality Italian extra virgin olive oil infused with REAL white truffle.  Many commercial truffle oils use a synthetic aroma, poor quality oil and the result is frankly disappointing.  This little tin of intoxication will make the truffle lovers dreams a reality.

Truffle Oil.

Inside you will find the best quality Italian extra virgin olive oil infused with REAL white truffle.

Many commercial truffle oils use a synthetic aroma, poor quality oil and the result is frankly disappointing.

This little tin of intoxication will make the truffle lovers dreams a reality.

Trapani sea salt.  Harvested from the low waters along the northwest coast of Sicily and is ground using stone mills powered by ancient windmills. Dried in the Sicilian sun, it is rich in minerals with a lower percentage of sodium chloride than regular table salt. Perfect as a finishing salt with its delicate but defined flavour, it is also ideal for seafood dishes such as those of the local Trapani cuisine.

Trapani sea salt.

Harvested from the low waters along the northwest coast of Sicily and is ground using stone mills powered by ancient windmills. Dried in the Sicilian sun, it is rich in minerals with a lower percentage of sodium chloride than regular table salt. Perfect as a finishing salt with its delicate but defined flavour, it is also ideal for seafood dishes such as those of the local Trapani cuisine.

La Tur.  A soft-ripened cheese made from a blend of sheep's, cow's and goat's milk. It is produced by Caseficio dell'Alta Langa in the Alta Lange region of Italy. The cylinder shaped cheese is a light straw yellow colour with an edible soft and wrinkled rind. La Tur tastes of the sweetness of cream and butter, followed by acidic notes and yeasty flavours.

La Tur.

A soft-ripened cheese made from a blend of sheep's, cow's and goat's milk. It is produced by Caseficio dell'Alta Langa in the Alta Lange region of Italy. The cylinder shaped cheese is a light straw yellow colour with an edible soft and wrinkled rind. La Tur tastes of the sweetness of cream and butter, followed by acidic notes and yeasty flavours.


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