The high-quality fish deserves to be followed by a high-quality oil. That’s why the “Premium” line Agostino Recca preserves their anchovy fillets in fine Sicilian olive oil only. The fish is carefully boned, filtered by hand and packed in cans with olive oil.
Bresaola is a dried beef. The taste is moderately salty.
Bresaola is considered a delicacy, at the same time it can be a dietary product, since such ham contains only 4% fat, a lot of protein (30-40%), iron, zinc, phosphorus and vitamins. The caloric content of bresaola is 180-220 kcal per 100 g. This product is able to be stored for a long time and is absorbed by the human body fairly easily. Bresaola is great for those who try to follow the rules of healthy eating, or simply those who temporarily sit on a diet.
Taleggio is italian semi-soft cheese with peel, which is named after the location of Taleggio. The cheese has a thin crust and strong aroma, and its taste is relatively tender with an unusually fruity flavor.
The cheese can be eaten grated in salads, such as radicchio or arugula (rocket, arugula), and with spices and tomatoes on bruschetta. It melts well and can be used in risotto or polenta.
It has a salty, spicy taste with a slight nutty tint. To produce 1 kg of cheese requires 17 liters of milk. Grana padano cheese ripens slowly, up to 18 months. Grana padano is available all year round, so its quality can vary slightly depending on the period of the bookmark.
Grana padano is used both separately, as a supplement to vermouth, wine, usually red, and in a grated form similarly to Parmesan (for filling pasta, in salads, etc.).
For the preparation of the delicacies do not use any additional ingredients and spices, only sea salt. This is one of the Parma ham differences from Prosciutto, the production of which can be used spices. The another one is in animal feed. The pigs for Parma ham are especially strictly fed in Italy: selected grains, chestnuts and whey left over from the production of Parmesan cheese.
Jamón Ibérico de Bellota, the incredible cured ham made from free-range, acorn-fed pork, is the ultimate of its kind. Cured for over two years, thin slices of this delectable ham glisten with beneficial fats that are the key to its profound, complex flavor.
Cinco Jotas is known as the elite brand of Ibérico ham. In fact, the word Jabugo, the town made famous by Cinco Jotas, is now synonymous with top quality Ibérico ham.
Cinco Jotas uses only 100% genetically pure bred Ibérico pigs that live their entire lives roaming the countryside of Spain. Other companies will cross breed Ibérico pigs with other breeds to increase the litter size and raw meat production. Cinco Jotas prefers to use only 100% pure Ibérico even though it's more expensive.
The hams come from an ancient breed of pig, Cerdo Ibérico, which has been roaming the woodland meadows of western Spain feeding on acorns for thousands of years. Jamón Ibérico de Bellota is the pride of Spain, and Spaniards consume the vast majority of the limited number of hams produced in their own country.
This shoulder of the pig, sometimes referred to as "shoulder ham" and called paleta in Spanish, is a true Iberian delicacy.
Acorn-fed 100% jamón ibérico, delivered from the centuries-old dehesas (meadows) of the Iberian Penninsula. Cinco Jotas ham comes only from pure-bred ibérico pigs raised free range in the scenic dehesas of southwest Spain. It takes about two years for the 100% ibérico pig to reach maturity, and some more years are required to cure the jamón in the bodegas
Acorn-fed iberico whole bone-in ham is a unique and healthy gourmet pleasure, a convenient way to savor the most exclusive and pure ham in the world. Perfect for a romantic dinner, socializing with friends, or any occasion where you want to stand out with a sophisticated indulgence.
Pecorino Toscano (Tuscan pecorino) is a firm-textured ewe’s milk cheese produced in Tuscany. Since 1996 it has enjoyed protected designation of origin (PDO) status.The cheese is prepared with full cream, pasteurised ewe's milk, often by farm-based cheese producers.
The cheese is ready to be eaten after a maturation period of just twenty days. However, it is generally regarded as a hard cheese, frequently used for grating, and to achieve this characteristic hard texture, the cheese should be left alone for at least four months.
There is a wide range of uses for the cheese, which varies according to local traditions and the season. The delicate flavour of a young pecorino Toscano can provide an excellent complement to salad-based starters. As the cheese matures and the flavour strengthens, it can be eaten with honey or jam, as well as with fresh vegetables or fruits (especially pears and figs). Well matured pecorino Toscano is widely used across Italy as an alternative to parmesan for grating over a wide range of dishes, especially pastas or soups.
Savoiardi, sometimes known by the name ladyfingers, sponge fingers in British English, or as Boudoir in French, are low density, dry, egg-based, sweet sponge biscuits roughly shaped like a large finger. They are a principal ingredient in many dessert recipes, such as trifles and charlottes, and are also used as fruit or chocolate gateau linings, and sometimes for the sponge element of tiramisu. They are typically soaked in a sugar syrup or liqueur, or in coffee or espresso for the dessert tiramisu. Plain ladyfingers are commonly given to infants, being soft enough for teething mouths, but easy to grasp and firm enough not to fall apart.