A stunning set of "Extra" Almond Cantuccini and 375ml bottle of Vinsanto dessert wine in a stylish gift box. A fabulous and original gift for anyone.
Share with friends and family the ancient Tuscan tradition of dunking almond Cantuccini biscuits into Vinsanto. The almond biscuits eagerly soak up the wine and the combination is wonderful! A brilliant way to finish off a meal or as an evening treat.
These are delicious Cantuccini with an incredible 25% almonds produced by the Belli family Biscottificio from Prato, Tuscany, the home of Cantuccini! The combination of the finest local ingredients - the best almonds, fresh pasteurised eggs and quality butter - with the artisan passion and expertise of the Belli family make an outstanding almond biscuit. The Belli family has been producing cantuccini since 1958 and still today strictly adhere to the family recipes of Tuscan pastry cooking.
Vinsanto is a delicious dessert wine made mostly in the Chianti area of Tuscany. The Belli family searched long and hard for the perfect Vinsanto to match their biscuits and if you try them, (as we have many times!) you'll realise they were rather successful!
What's in the box? A 375ml bottle of Vinsanto and a 250g of Almond Cantuccini.
Outstanding price/quality product. Don't miss out - this is a limited edition set!
Melt in your mouth heaven! If you like Parma ham, then this aged Tuscan Prosciutto is a must-try.
Gelli uses only the finest hams and follows traditional Tuscan artisan curing processes to bring out all the natural flavours. Great for any antipasto platter, salads, sandwiches, with melon or served with goats cheese, on pizza, or as an accompaniment to our fine 30 month Parmesan cheese.
Compare this to any supermarket ham (or real Parma Ham for that matter) and you'll really notice the difference. Great price too!
Also comes in full ham leg 5kg pieces and 120g ready-sliced packs.
Cavatelli look like small, slightly open clams which makes them great for collecting the sauce in the middle. They are very versatile and are an ideal accompaniment with thicker, more chunky meat or cream sauces, seafood or vegetables. They are also delicious in cold pasta salads.
THE GRANIA PASTA RANGE
Grania have called this range of gourmet pasta Le Gemme del Vesuvio or "Vesuvius Gems". In the Volcano's shadow, a group of artisan pasta makers apply their art every day to produce a pasta which looks and tastes fabulous. Only 3 ingredients are used. The finest durum wheat, the purest water and time. Lots of it.
At Grania, they have revived an ancient Neapolitan production process which involves drawing the pasta through bronze moulds to produce a rough surface which grabs the sauce and binds to it. The pasta is then dried very slowly at low temperatures to maintain all of its natural taste and goodness.
It keeps its shape and consistency perfectly when cooking and the "al dente" moment is very forgiving in case you just miss it!
The pasta has a lovely golden yellow colour and is just another reason they call them Vesuvius Gems!
From: Naples, Campania, Italy
Grania's Bucatini pasta has won Gold Medal at the 2010 Great Taste Awards. Widely considered the "Oscars" of artisan food in the UK, this bears testimony to the quality of this fine pasta range.
This Sulla honey (Hedsarum coronarium) is a premium quality and delicious mono-varietal from Sicily.
The honey is produced completely naturally using the traditional methods of a school of honey-making which stretches back millenia.
Sulla honey is known as the best in the world for sports, as it slowly and constantly releases energy and mineral salts vital for muscle performance and metabolism. Stir a couple of teaspoons of Sulla honey into warm water and drink half an hour before training or any physical activity.
Perfect for young and old alike. Sulla honey is delicious on its own, spread over toast, with cheese or as a natural sweetener.
If you're ever travelling in Tuscany, it's well worth trying one of the true Tuscan classics, Ragù di Cinghiale, or wild boar ragu. For those who've already tried it, it is usually the stand-out dish that will remain long in the memory. And in Italy, that's really saying something!
Our Italian office is situated close to the Tuscan border in the Appenines where the wild boar roam freely and this dish is one of our staples!
Rosalia and Piero Caruso at La Cucina in Castelfiorentino near Siena have recreated this wild boar ragu from an ancient Tuscan recipe. It is produced in limited quantities using the very finest and freshest ingredients with a high meat content from the best cuts.
Wild boar is a particularly lean meat which is rich in protein and low in cholesterol. It has a distinctive flavour which is quite sweet, mildly gamey with a good hint of nuttiness (from foraging for acorns in the Tuscan oak forests of the Appenines).
The flavour is perfectly accented with spice from the delicious ragu which is prepared with a traditional base of extra-virgin olive oil, red Tuscan IGT wine (Tuscan reds are particularly suited to this job), chopped tomatoes, red onion, celery, carrots, parsley and Tuscan herbs and spices. It contains no preservatives or artificial additives.
A feature of this range of sauces is their long, very slow cooking. The meat is gently simmered until it is fall-apart tender and has released all its flavours and aromas into the thick sauce. It is hearty and robust so you only need to coat the pasta with it (see our cooking tip below).
HOW TO USE - SUGGESTIONS
The ragu only requires heating and it's ready to receive the pasta.
The classic pasta for Tuscan wild boar ragu is Pappardelle. Other long pasta like tagliatelle, Bucatini, Linguini or Spaghetti also work well. Try it on green Tagliatelle for a touch more originality!
Delicious served over polenta.
Wild boar ragu pairs perfectly with truffles. Either shave some fresh over when serving or add a little truffle or butter while heating.
Works well on crostini or small pieces of toasted bread.
Can be used as a risotto sauce.
It is so thick and tasty it makes a great topping for crostini or thick crusty bread.
Garnish with freshly grated 24 month parmesan cheese.
Serve with a Chianti DOCG Riserva.
Extend the sauce by adding a couple of tablespoons of the pasta cooking water and a tablespoon of extra-virgin olive oil. Remember Italians don't smother the pasta in mountains of sauce and that's why the quality of the pasta is so important. The sauce can be extended further by adding a little red wine and/or a touch of tomato passata.
Chopped tomatoes, wild boar, extra-virgin olive oil, red onions, white wine, celery, parsley, salt and pepper.
Long life product. Once opened, keep in fridge and consume within 10 days.
The Ventricina Piccante is a classic salami made from quality pork meat which is coarsely ground and seasoned with pepper, ground peperoncino chillies and paprika. It is cured for around 60 days and presents a lovely red/brown colour.
Ventricina is extremely tasty with a delightful warming chilli kick which slowly develops in the mouth.
HOW TO USE SUGGESTIONS
Ventricina is perfect sliced generously and combined with other cured meats and grilled vegetables.
Try it also with soft cheeses eg. Mozzarella.
There is no better place for the distinctive spicy charm of Ventricina than on top of Pizza!
Try cutting into strips and adding it to a tomato based pasta sauce.
Ventricina bruschetta is wonderful. Thick toasted bread rubbed with garlic and a drizzle of olive oil. Melted cheese adds to the magic.
Cut into strips or thin slices it makes a fabulous addition to all kinds of salads.
Of course our spicy Ventricina will form the base of a supremely satisfying panino!
Delicious Escalivada is a traditional roasted vegetable dish from North Eastern Spain.
The vegetables are roasted over wood embers to give them a smoked flavour which is different and well worth trying.
The vegetables sometimes vary in Escalivada and this one contains the classic mix of Spanish bell peppers, grilled aubergine, onion and tomatoes.
It can be served warm or cold and makes a superb tapa on its own with other tapas dishes and its smoky character makes a lovely side relish for meat and fish dishes.
Escalivada is a must for all barbecues, again for meat and fish and is often found in Spain accompanying tuna or anchovies. The roasted vegetables also make a fine topping for toasted bread bruschetta and is delicious on pizza too!
Lovely wood roasted piquillo peppers (Pimientos del Piquillo) bathed in a marinade of olive oil and garlic.
The piquillo pepper is small in stature and sweet and delicate in nature. Grilled over wood they gain in sweetness and acquire an enigmatic hint of smoke.
Their popularity is easy to understand, as they are delicious on their own and their flavour acts as a perfect counter to so many other ingredients.
They are an essential part of a mix of tapas. Try them with cured meats and cheese as a starter. These piquillo peppers make a perfect relish for fish and meat dishes and can be found perched atop flat bread or toast and even on pizza.
Senia rice from Valencia is one of the classic Paella rices, along with Bomba and has obtained PDO status (Protected Origin) Riz Arroz de Valencia DO.
It has a round grain and is able to absorb huge quantities of liquid stock with all its flavours and aroma and cooks to a perfect creamy texture. Senia rice is also well worth trying with Italian risotto recipes and other Mediterranean dishes too.
Our Senia rice comes in these lovely sack-cloth bags.
Orange Blossom honey is one of Spain's most characteristic honeys. Delightful, fragrant and tasty, it conjures up images of Southern Spain's splendid orange groves in full bloom, when the air is filled with their perfume.
Bees work the sweet nectar from the blossom to produce this special honey. It has a light golden colour and leaves delicate citrus fruit tones on the palate.
Perfect on toast or pancakes and over yoghurt, fruit or ice cream. Add it to a normal meat marinade for a bit of citrus sparkle.