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.
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.
This range of syrups, available in a 1.32 kg format, is meant exclusively for professional use. Available in 45 different flavours, from the real classics to the more exotic tastes, these syrups are ideally formulated for creating delicious cocktails, long drinks and much more besides.
Bottles are convenient and easy to grip, their silhouette is appealing and contemporary. The label is modern and elegant, with an illustration of taste in the foreground.
Italian variety of hard cheese of long maturity. The texture is fragile, the cheese with an uneven cut, crumbles when cut. The taste is delicate, with a piquant aftertaste. Parmigiano is used as a separate dish or is used in the form of additives to pasta, pizza, soups and salads, it is also eaten with balsamic vinegar.
Mokito imports the best coffee in the world to offer its customers excellent quality blends for both bars and homes. The wide assortment of Mokito coffee – beans, grinded coffee, individual servings – satisfies even the most demanding palates. Blends range from the most delicate and aromatic, suitable for everyday use, to the stronger ones for morning coffee. Mokito also produces decaffeinated coffee. All this is made possible thanks to the control of the entire chain, from the green bean to the coffee cup.
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.
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.
The Kalamata olive is a large, dark purple olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil. Kalamata olives in the European Union are protected with PDO status. Olives of the same variety grown elsewhere are marketed as Kalamon olives.
The Leccino olive is one of the primary olive cultivars used in the production of Italian olive oil. Across Italy, it is one of the primary olives cultivars found in olive groves. It is believed to have originated in Tuscany, and it is now grown all over the world.
Carnaroli is a medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Carnaroli is used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to its higher amylose content. It is the most widely used rice in Italian cuisine, and is highly prized.
Carnaroli was developed in 1945 as a cross between Vialone Nano and Lencino.
It is often described as a "superfino" rice or as "the king of rices".
Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the main growing region of Doron. Arborio is also grown in Arkansas, California, and Missouri in the United States. When cooked, the rounded grains are firm, and creamy and chewy compared to other rices, due to their higher amylopectin starch content. It has a starchy taste and blends well with other flavours. Arborio rice is often used to make risotto; other suitable varieties include Carnaroli, Maratelli, Baldo, and Vialone Nano. Arborio rice is also usually used for rice pudding.
Arborio is a cultivar of the Japonica group of varieties of Oryza sativa.