156,00 zł
Weight 1000 gr. (+/- 5%)
Simply spectacular in its unique characteristics.
Intense and full-bodied taste, ancient perfumes of genuine tradition, the seasoned Salamina to cut is a valid alternative to the classic sliced salami; it features antipasti and cold dishes and reaches its highest expression accompanied by melon or figs. Obtained from the mixture of national pork meat, added with Sangiovese wine and Rhum, naturally preserved by salt and pepper, it is stuffed into a natural pork bladder, hand tied and aged for an average of 60 days.
Gluten and lactose free.
In stock
Short pasta shape, ridges texture and oblique cut. Known and appreciated all over the world, they’re perfect for simple and fast first course and ideal for pasta salad or pasta timbale, to be enjoyed in company.
Small curiosity: originally, the ribbed shapes were produced only for the markets north of Naples, they were in fact known as the “Roma use” pasta, while the “orthodox” Gragnanesi have always preferred smooth pasta.
The packaging is designed by the worldwide famous Italian fashion designers Dolce&Gabbana D&G
A selection of the best Italian risotto recipes ready in few minutes, to ensure a wealthy and balanced product suitable for your family.
Recipe for 4 people
Put the content in a pot with 3-4 tablespoons of extra virgin oil and cook for one minute. Add one glass of white wine, let the wine evaporate then add water (1l). Cook for 15 minutes, stirring often. Season with butter and cheese (if desired).
Montecoppe’s Parmesan cheese (Parmigiano Reggiano) is produced in the prestigious hilled regions of Emilia Romagna and it is made from the raw milk of the own cows fed on a special diet.
The cheese is then matured to PDO standards (Protected Denomination of Origin).
Aged over 12 months has a very soft and elastic white texture; its flavor reminds of the sweetness of the milk with a marked smell of lactic acid.
A semi-hard, stretched-curd cheese, Caciocavallo De Gennaro requires the use of Italian milk from local Agerolese breed cows. Before portioning, the shape is of a large pear with an overlying head, weighing 800-900 grams. The smooth and thin rind is edible as the cheese has had a short maturation and is fresh and delicately scented; characterized by a gentle and mellow flavor. The production period is all year round. Particularly appreciated is the production of the spring months, when the cows graze on fresh meadows.
The cheese is portioned in half shape and packed in vacuum bag. Minimum guaranteed weight 400 gr.