Gorgonzola dolce cheese
Weight: 200 g
The cheese is produced from cow's milk with the help of enzymes and penicillium fungus: penicilli is injected into young cheese to evenly distribute the spores of the fungus, as a result of which the gorgonzola has distinctive green stripes on the cut. During the ripening of the cheese, metal rods remain in it, providing air access for the fungus activity. The term of cheese ripening is 2-4 months.
Pasta No. 9 made from the finest wheat. The Garofalo brand is known by its products’ highest quality and is the benchmark for the production of pasta.
Weight: 500 g
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.
Fettuccine is a type of pasta popular in Roman and Tuscan cuisine. It is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 g of flour), narrower than, but similar to, the tagliatelle typical of Bologna. Spinach fettuccine is made from spinach, flour, and eggs.
Weight: 250 g
Ricotta is a traditional Italian whey cheese. Ricotta is made from whey remaining after cooking mozzarella or other cheeses.
Ricotta is a popular component of many desserts (for which it is often ground and whipped into a soft mass): cannoli, ricotta and chocolate cakes, salty cakes, pastiera napoletana. Ricotta is also used in recipes for hot dishes (in particular, some varieties of lasagna), used to bake Pastier’s traditional Easter bread.
Bucatini, also known as perciatelli [pertʃaˈtɛlli], is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato or its Neapolitan language variant perciato means "pierced".
Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines.
One of the most common sauces to serve with bucatini is the classic Amatriciana sauce, bucatini all'amatriciana. It is traditionally made with guanciale, a type of cured meat taken from the pork jowl.
Weight: 1.6 kg / 2.3 kg
Caciocavallo has the appearance of a drop of tears in a hard edible skin and tastes like Italian provolone cheese: it is soft and sweet. During its preparation, the cheese clot is stretched until it stops tearing and becomes fibrous. Already then it is portioned and molded.
Like its larger cousins, Spaghettini is extremely versatile and is the base for daily Italian cuisine. They can also be easily transformed into a specialty dish simply by changing the sauce and adding more exciting ingredients.
Refined and delicate Spaghettini is often used with seafood-based sauces, such as with tuna or prawns. Try Spaghettini with simple, light tomato sauces, in broths and soups.
Provolone dolce cheese
Weight: 200 g / 6 kg
Provolone is a hard low-fat Italian cheese made from cow's milk. The production technology is initially similar to the production of mozzarella: milk is rolled up with special enzymes (usually milk is rolled by rennet enzyme obtained from calico or lamb rennet), and then heated to 80-90 ° C. The resulting cheese mass is pulled to obtain an elastic clot. After that, the salting of the cheese in the baths with sea water. After the end of this procedure, the cheese is washed and being tied with twine (whence the characteristic constriction), is suspended for drying and maturation.
It is recommended for use as an aperitif or as a dessert.
Weight: 500 g
Brand: La Fabbrica della Pasta
Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour. Usually the pasta is white because refined flour is used, but whole wheat flour may be added.
Grana padano cheese
Weight: 150 g / 5 kg / 40 kg
Brand: Latteria Sociale Mantova
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.).
Weight: 900 g
Brand: La Fabbrica della Pasta
Penne is an extruded type of pasta with cylinder-shaped pieces, their ends cut at a bias. Penne is the plural form of the Italian penna (meaning feather but pen as well). When this format was created, it was intended to imitate the then-ubiquitous fountain pen's steel nibs.