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  • BERTOZZI PARMIGIANO REGGIANO SOLO DI BRUNA 1/8 WHEEL

    BERTOZZI PARMIGIANO REGGIANO SOLO DI BRUNA 1/8 WHEEL

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    This is no ordinary Parmigiano-Reggiano! Made from only brown cow's milk ?solo di bruna,? this cheese contains more casein which is a protein that gives the cheese a wonderful depth of flavor. The cheese is then aged for 24 months to lock in the unique creaminess that only Bertozzi can offer.

  • ELSA VECCHIA ERA BALSAMIC VINEGAR

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    Aged for 12 years, this balsamic is obtained through the traditional method of slowly fermenting cooked grape must from the Emilia-Romagna region of Italy. The vinegar's refinement is derived from the process of aging in small casks of selected woods. A well balanced condiment with a taste of sweet and sour, it is aromatic with a rich velvety brown color. Use in salads, dipping or with grilled meats or vegetables.

  • ELSA VECCHIA FARMACIA BALSAMIC VINEGAR

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    Aged for 6 years, this balsamic has a fine balance of fruit and acidity. This is a pleasant surprise for such a young balsamic. Use on fresh tomato salads, or for marinades for chicken or red meat.

  • GIUSTI FIASCHETTA DI PATRIZIA BALSAMIC VINEGAR

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    Born from the Giusti Balsamic "3 Gold Medals", with high density, sweetness and important bouquet of aromas, carrying notes of red fruits, honey and vanilla. The Fiaschetta di Patrizia carries a thicker body and sweetness, with intense balsamic fragrances from a longer aging process in barrels. Ingredients: Cooked must of sundried grapes, aged wine vinegar. Ageing: In barriques, with the addition of aged balsamic vinegar extracted from centuries old barrels.

  • GIUSTI TRADIZIONALE BALSAMIC AFFINATO

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    Each drop of the Tradizionale Balsamic Affinato contains time and passion from the generations who preceded us. Extraordinarily complex, full bodied, it offers a rich and harmonious crescendo of flavors. So smooth and delicately sweet to exalt any recipe. Ingredients: Cooked must of Trebbiano and Lambrusco grapes. Aging: At least 12 years for the Affinato, 25 for the Extravecchio. In series of casks of decreasing capacity and different wood types, according to the method of "decantering and refilling." A limited quantity is extracted every year from the smallest cask. Serving suggestions:Just in drops, to complements any recipe. Parmesan cheese, grilled shellfish, strawberries, vanilla ice-cream.To be savored alone, in the so called "meditation" consume.

  • RISO SCOTTI AGED CARNAROLI RICE

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    After having rested for 18 months at a cooled temperature, the starchy components of the grain become stable. The rice grain becomes more structured and solid, it releases less proteins, vitamins and starch in the cooking water and absorbs the condiment more easily... resulting in a Gourmet risotto!

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