Ricotta & Tomato Pasta Sauce – a delicious, creamy Italian pasta sauce made from Ricotta cheese, tomatoes, extra virgin olive oil and herbs. A farm house artisan sauce produced in Salento in Southern Italy.
Ingredients: Tomato, onion, 6% ricotta, extra virgin olive oil, carrot, parsley, salt
Indications for use: Drain the pasta cooked al dente, Toss in a pan while continuing to cook. Add grated cheese and serve.
Perché Ci Credo (“Because I believe it”) offers a wide range of artisanal sauces and condiments with the intense flavors of Salento, Puglia, and an unmistakable fragrance of freshness. Absolutely no preservatives, additives or colorings or sugar! Their products are prepared according to the traditional passion and care that you recognize at first taste.
“I know, it is not a common name for a food company, and this is why I like it. It’s declaration of love for what I do and I want to share immediately with those who discover my products. ” — Enrico De Lorenzo, Perché Ci Credo
Perché Ci Credo tomato sauces are homemade using only top quality ingredients: onion, extra virgin olive oil, fresh basil, tomatoes, ricotta cheese, and vegetables.
Easter Pasta Pie - Mafaldine Primavera (small, feeds 3-4)
Mafaldine baked with cream, pancetta and peas. Heat and Eat!
Small serves 3-4
Family size serves 6-8
Asparagus Risotto, ready to cook, 250g
Ready-to-cook Asparagus Risotto made with gliAironi’s minimally processed carnaroli rice and dehydrated asparagus.
This line of Gli Aironi ready to serve risottos is made using the best ingredients for those who do not have much time to spend in the kitchen yet do not want to give up on the flavor and quality of the best ingredients.
To make, simply add to a pot with extra virgin olive oil, toast for a few minutes while stirring, then add a splash of white wine or water. Slowly add more water until rice thickens. Makes a creamy flavorful risotto in minutes.
Orange Balsamic Glaze 220g
Balsamic Glazes from Ponte Vecchio are very popular because of their versatility and many flavors. They have a distinctive natural thickness due to the long cooking of the grape “must” so that to be suitable on any types of food, from appetizers to desserts. Contains absolutely no colorants, preservatives or added sugar.
What is Balsamic Vinegar of Modena?
It is a condiment typical of Modena area, made from cooked grape juice (called “MUST”), concentrated through a long cooking process and put on rest in wooden barrels to acetify and concentrate naturally.
All products from PONTE VECCHIO are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape and Lambrusco red grape. From these two qualities of grapes, we obtain the “must” (cooked grape juice) which is the basic ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia”.
The aged vinegar has very remote origins; the literature testifies that it was used as a “precious gift” offered to nobles, kings and intellectuals in sign of respect, peace or to pay some dues. It was also included in the ladies dowries for its medicinal properties and high value. Thanks to Giacomo Casanova who used to offer it to his lovers, the aphrodisiac reputation of the aged balsamic spread out but it is especially well-known for its digestive properties, this is the reason why an aged Balsamic (thicker and sweeter) can be used pure as an after-dinner.
The artisanal methods to produce balsamic Vinegar are handed down within the balsamic artisan families, they briefly consist of:
1. Pick-up of grapes typical of Modena area and immediate pressing to get the juice.
2. Cooking of the juice to get a concentrated must.
3. Aging of the must in wood barrels located in the “Acetaia”(attics of the houses, very cold in winter and very hot in summer to help the natural fermenting and concentration process).
4. Tasting and transfer from the barrels to the final bottle.
“Affiorato” Extra Virgin Olive Oil by Galantino
Affiorato Extra Virgin Olive Oil is obtained using the centuries-old method of hand-skimming the small quantity (2-3%) of olive oil that naturally rises to the surface of the olive paste after milling but before undergoing cold-pressing and centrifugal separation. The olives are crushed with no additional production process. Affiorato extra virgin olive oil is full-bodied and perfectly balanced in taste and fragrance.
Discover the passion of the Galantino Family, a family that has been masters of olive oil since 1926. They only select the best olives from their groves near Bari (Apulia), near the Adriatic cost, a region that produces more olives than anywhere else in the world. Even today, in this era of automation, all of Galantino’s Ogliarola and Coratina olives are hand-harvested the traditional way, by shaking the branches of the olive trees so that the olives fall gently onto canvas traps. In another nod to tradition, Galantino mills their olives with traditional granite millstones. Through cold extraction and strict quality testing, Galantino ensures that their extra virgin olive oil is consistently the best. With artistic packaging and fresh and smooth qualities, Galantino oils have won the most important international awards and accolades.