{"title":"Antonio Viani Imports","description":"\u003ch2 id=\"speakable-headline\"\u003eAntonio Viani and Fine Foods from Göttingen\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eAntonio Viani Importe is a family-run business from Göttingen that has been bringing Italian and European delicacies to Germany since 1973. It started with truffles for high-end gastronomy; today, the range comprises over 3,000 products from around 400 artisanal producers.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAntonio Viani Importe\u003c\/strong\u003e is not a manufacturer, but a seeker. The company itself produces very little, instead finding the producers who can: a family in the Abruzzo region that grills peppers, a bakery in Pinerolo that has been nurturing the same sourdough starter since 1922, a caper farmer on Salina. What these businesses create makes its way through Göttingen to the shelves in Germany.\u003c\/p\u003e\n\u003ch3\u003eA Sailor, a Translation Lesson, a Business\u003c\/h3\u003e\n\u003cp\u003eAntonio Viani comes from Pietra Ligure on the Ligurian Riviera and initially went to sea as an officer in the merchant navy. In the early 1960s, he came to Göttingen for love, where his wife Ingrid lived.\u003c\/p\u003e\n\u003cp\u003eHe initially had nothing to do with food. He built up an office machine business and sold typewriters—a business he continued to run on the side until 1986. The change came by chance: Viani was interpreting for an Italian summer truffle merchant at a Göttingen meat factory, and the favor turned into a commercial agency relationship.\u003c\/p\u003e\n\u003cp\u003eThe truffle trade grew quickly and to volumes that are hard to imagine today: up to 23 tons a year went to the meat industry, back then still as canned goods. In 1973, Viani founded his own import business as a result, because fresh goods were now being added, and with them, a completely different clientele.\u003c\/p\u003e\n\u003cp\u003eGerman high-end gastronomy discovered Italy in those very years. Chefs like Eckart Witzigmann, Dieter Müller, and Harald Wohlfahrt asked for things that were not available here; Antonio Viani still remembers searching for morels, balsamic vinegar, and pink peppercorns. The assortment grew with every request.\u003c\/p\u003e\n\u003cp\u003eWithin a few years, the truffle merchant became a fine food importer. Once you start delivering truffles, people also ask for oil, vinegar, rice, and eventually, an entire range ends up in the warehouse. This explains why the collection still looks the way it does today: grown based on questions, not planned on a drawing board.\u003c\/p\u003e\n\u003ch3\u003eThree Thousand Products from Four Hundred Manufacturers\u003c\/h3\u003e\n\u003cp\u003eToday, the company carries over 3,000 products from around 400 artisanal producers from Italy and the rest of Europe. Viani introduced extra virgin olive oils, Ligurian pesto, and balsamic vinegars to Germany in the first place.\u003c\/p\u003e\n\u003cp\u003eOn our shelves, you will find a cross-section of this. The most popular item is the \u003ca href=\"\/en\/products\/viani-prosecco-doc-spumante-brut\"\u003eProsecco DOC Spumante Brut\u003c\/a\u003e, closely followed by the \u003ca href=\"\/en\/products\/san-marzano-tomaten-vintage-400g\"\u003eSan Marzano tomatoes in the vintage tin\u003c\/a\u003e, which come from Campania and rarely sit in the pantry for long. As for antipasti, it is the \u003ca href=\"\/en\/products\/cucunci-kapernaepfel-in-weisswein\"\u003eCucunci\u003c\/a\u003e, whole caper berries from the island of Salina, pickled in Prosecco.\u003c\/p\u003e\n\u003cp\u003eThen there are the risottos in a bag, above all the \u003ca href=\"\/en\/products\/viani-trueffelrisotto-risotto-al-tartufo\"\u003etruffle risotto\u003c\/a\u003e with Carnaroli rice and real summer truffle, the \u003ca href=\"\/en\/products\/viani-limoncello-500ml\"\u003eLimoncello il Convento\u003c\/a\u003e from the Sorrento Peninsula, and the \u003ca href=\"\/en\/products\/pfunds-karamellcreme\"\u003ePfunds caramel cream\u003c\/a\u003e from the Dresden milk shop, which shows that the house has long since ceased to limit itself to Italy.\u003c\/p\u003e\n\u003cp\u003eThose who want to browse can find the categories under \u003ca href=\"\/en\/collections\/antipasti\"\u003eAntipasti and Pickled Goods\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/tomaten\"\u003eCanned Tomatoes\u003c\/a\u003e, and \u003ca href=\"\/en\/collections\/risotto\"\u003eRisotto\u003c\/a\u003e. In between, you will find Colomba for Easter, Panettone for Christmas, and a red wine from Extremadura that shows how wide the radius has now become.\u003c\/p\u003e\n\u003cp\u003eIt is noticeable how much of this is seasonal goods. The Colomba is only available in spring, the Panettone only in winter, and the summer truffles are processed between mid-June and the end of August. An importer who buys this way has more work than one who carries the same twenty items all year round. You can tell by looking at the shelf.\u003c\/p\u003e\n\u003ch3\u003eThree Brands, and What Lies Behind Them\u003c\/h3\u003e\n\u003cp\u003eViani carries three of its own brands, and they mean different things. Knowing this helps to classify what is on the label.\u003c\/p\u003e\n\u003cp\u003eUnder the Viani house brand, the company bundles products from outside businesses it has selected. Almost nothing is produced in-house, with one exception: the fresh pestos. So, if you buy a jar with the Viani label, you are buying the house's selection, not its production.\u003c\/p\u003e\n\u003cp\u003eViani and Co. is the name on the truffle line, ranging from tartufata and truffle butter to whole summer truffles in a jar. The company sources the fresh truffles from Umbria and Tuscany; Silvia Marchini, a native of Tuscany, manages this department at the company, and the canned goods are produced according to BRC standards by producers with whom Viani has been working for years.\u003c\/p\u003e\n\u003cp\u003eFinally, Primopasto is the line for table olives and pickled vegetables, consisting of about 20 items. And here, as an exception, Viani names the businesses: the vegetables come from Ralò, a family business in Abruzzo, and the olives from a Venetian house that has specialized in them since 1955. Viani has visited both on-site.\u003c\/p\u003e\n\u003ch3\u003eNot Price, But Who Makes It, Decides\u003c\/h3\u003e\n\u003cp\u003eThe company's attitude can be seen in the producers it carries, and they rarely have the cheapest offer. Good food means quality of life, according to Viani.\u003c\/p\u003e\n\u003cp\u003eThe businesses show what this looks like in practice: Devodier in Emilia-Romagna lets its raw ham cure for 24, 30, or 36 months and covers the ripening cellars with photovoltaics. Galup in Pinerolo has been refreshing its sourdough starter daily with water and flour since 1922. Cascina San Giovanni in southern Piedmont has been sourcing raw materials from the same farmers for over 25 years. The Turin ice cream maker Alberto Marchetti has his zabaglione cream bottled by a group of young people with disabilities.\u003c\/p\u003e\n\u003cp\u003eThese are not statements from a brochure, but decisions that cost money and take time. That is exactly the difference between an importer who moves containers and one who visits businesses.\u003c\/p\u003e\n\u003cp\u003eIt is also honest about what the company does not claim. For most of the house-brand jars, the origin is simply listed as Italy, without a region or company name. This is common in the fine food trade and could easily be covered up with a nicer story. Viani prefers to leave it unlabeled rather than invent an origin.\u003c\/p\u003e\n\u003ch3\u003eFrom the Warehouse in Göttingen to the Alimentari\u003c\/h3\u003e\n\u003cp\u003eThe headquarters are located on August-Spindler-Straße in Göttingen, in a former Telekom building. From there, the goods are sent to delis, specialty shops, and gourmet departments throughout Germany and Austria.\u003c\/p\u003e\n\u003cp\u003eIn 1995, his son Remo Viani took over operational business after previously co-founding an advertising agency. He prepared himself thoroughly: first a three-month Italian course, then ten months traveling through the regions of Italy, from supplier to supplier. His father retired in 2006 at the age of seventy.\u003c\/p\u003e\n\u003cp\u003eUnder Remo, their own retail business was added. In 2010, the first Viani Alimentari opened on Lange-Geismar-Straße in Göttingen, and in 2019, the company took over the Kochhaus branches. Today, there are Alimentari stores in Berlin, Hamburg, Göttingen, Munich, and Stuttgart, in addition to the Cucina Viani in Göttingen.\u003c\/p\u003e\n\u003cp\u003eFor us, this company is above all one thing: the shortest path to producers we would otherwise have to search for individually. Anyone who wants to cook Italian and needs more than just pasta for it is in the right place with this collection. Even more from Italy can be found under \u003ca href=\"\/en\/collections\/italien\"\u003eItaly\u003c\/a\u003e.\u003c\/p\u003e\n","products":[{"product_id":"viani-crostino-di-cinghiale-wildschweinpastete-180g","title":"Wild Boar Crostino – Wild Boar Pâté","description":"\u003ch2 id=\"speakable-headline\"\u003eSavory wild boar pâté from the Tuscan farmhouse kitchen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCrostino di Cinghiale is a rustic cream made from lean wild boar, tomatoes, green olives, and red wine, rooted in Tuscany. It is not a smooth, pureed spread, but a robust wild boar pâté that gains roundness and depth from a hint of dark chocolate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eCrostino di Cinghiale wild boar pâté from Viani\u003c\/strong\u003e is a Tuscan game cream made from lean wild boar (38%), tomatoes, onions, green and black olives, and a splash of red wine, known in Italy as Paté di Cinghiale. A piece of dark chocolate rounds off the powerful spice, just as the Tuscan kitchen loves to do with its game dishes. Served on warm bread, it becomes a small appetizer that tastes of country cooking.\u003c\/p\u003e\n\n\u003ch3\u003eSavory, spicy, with dark depth\u003c\/h3\u003e\n\u003cp\u003eThe wild boar pâté has a strong gamey flavor, underscored by rosemary and sage and a spoonful of red wine, while the dark chocolate gives the spice a dark, almost tart depth. It is bold, spicy, and honest.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, it is both coarse and creamy, with pieces of green and black olives that provide a salty counterpoint. Tomato and onion add fruit and sweetness, while garlic and herbs ground the whole. In Tuscany, it is popular to round off rich game dishes with a little chocolate; \"dolce forte\" is the name for this old tradition of combining sweet and savory. You don't taste it as a distinct sweetness; it simply ensures that the pâté has a long, warm finish.\u003c\/p\u003e\n\n\u003ch3\u003eFrom warm crostini to a glass of red wine\u003c\/h3\u003e\n\u003cp\u003eClassically, the wild boar pâté is served on toasted white bread, spread thick or thin, as a crostino appetizer or for an aperitivo with a glass of red wine. This is how it is eaten in Tuscany between the harvest and the hunt.\u003c\/p\u003e\n\u003cp\u003eSpread warm on crispy ciabatta or farmhouse bread with a few drops of olive oil on top—that’s all it needs. Straight from the jar cold, it tastes hearty and direct; briefly warmed, it becomes softer and more aromatic. It is at its best when paired with a full-bodied red wine like a Tuscan Sangiovese, served at 16 to 18 °C; the tannins of the wine and the dark spice of the pâté complement each other beautifully.\u003c\/p\u003e\n\u003cp\u003eOn an antipasti board, it sits well alongside a \u003ca href=\"\/en\/products\/cascina-san-giovanni-bruschetta-180g\"\u003espicy bruschetta\u003c\/a\u003e, a few olives, and a \u003ca href=\"\/en\/collections\/rotwein\"\u003efull-bodied red wine\u003c\/a\u003e. That is how a small jar turns into an entire evening.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Tuscany, imported by Antonio Viani\u003c\/h3\u003e\n\u003cp\u003eTuscany is the land of simple farmhouse cuisine, where wild boar has been hunted in the forests for generations, resulting in Cinghiale ragù, salami, and this very pâté. Cinghiale means wild boar, and in the hills of the Maremma, it belongs to winter just as much as wine belongs to Sunday.\u003c\/p\u003e\n\u003cp\u003eOnions, olive oil, and good bread are the cornerstones of this cuisine, seasoned with rosemary, sage, and thyme. Tuscans are jokingly called \"bean eaters,\" but their game dishes are among the most savory that Italy has to offer.\u003c\/p\u003e\n\u003cp\u003eThe pâté comes to us via Antonio Viani, whose product range reflects Italian cuisine far beyond the classics—game from the mountain forests is naturally a part of that. You can find the entire collection of \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003egourmet products from Viani\u003c\/a\u003e with us. Hats off.\u003c\/p\u003e\n\n\u003ch3\u003eIt spreads more softly at room temperature\u003c\/h3\u003e\n\u003cp\u003eTake the wild boar pâté out of the refrigerator in time; at room temperature, it spreads more easily and smells more fragrant. The 180g jar is perfect for an evening for two or a small antipasti gathering. On still-warm bread with a glass of red wine—it doesn't get much more Tuscan than that. Once opened, it will keep for a few days in the refrigerator, if there is anything left.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"180 g","offer_id":53071136719182,"sku":"049VIA7382","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-crostino-cinghiale-wildschweinpastete.jpg?v=1750977902"},{"product_id":"primopasto-gegrillte-paprika","title":"Grilled bell peppers","description":"\u003ch2 id=\"speakable-headline\"\u003eGrilled pepper fillets, ready to serve from the jar\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eGrilled peppers from Primopasto are peeled pepper fillets, grilled over an open flame, hand-peeled, and preserved in sunflower oil. They arrive at your home ready to serve, saving you the work of grilling, steaming, and skinning.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003egrilled peppers\u003c\/strong\u003e from Primopasto, or \"peperoni grigliati\" in Italian, are red and yellow pepper fillets in a 280-gram jar. Grilled, skinned, seasoned with wine vinegar and salt, and preserved in sunflower oil. This eliminates all the work that typically goes into preparing good antipasti peppers.\u003c\/p\u003e\n\u003ch3\u003eGrilling, steaming, skinning—it's all been done\u003c\/h3\u003e\n\u003cp\u003eAnyone who grills peppers themselves knows the process: char them over a flame, put them in a bowl under a cloth, wait, then peel off the skin. Half an hour for two peppers.\u003c\/p\u003e\n\u003cp\u003eThat exact process is inside the jar, just on a larger scale. The peppers are harvested fully ripe, grilled, cleaned by hand, and cut into fillets. The grilling caramelizes the fruit sugars and intensifies the sweet note that raw peppers only hint at.\u003c\/p\u003e\n\u003cp\u003eThe result is fleshy, soft strips with a slightly smoky edge, sweet and tart at the same time thanks to the wine vinegar. Fruity, smoky, mild. The consistency remains firm enough that the fillets can be speared with a fork instead of falling apart.\u003c\/p\u003e\n\u003cp\u003eThe peppers are preserved in sunflower oil rather than olive oil, which may come as a surprise. The reason is flavor: sunflower oil remains neutral, keeping the pepper in the foreground, whereas a robust olive oil would take over. If you still want that Mediterranean touch, simply pour a little of your own olive oil over them when serving.\u003c\/p\u003e\n\u003ch3\u003eOn the antipasti platter and in everything else\u003c\/h3\u003e\n\u003cp\u003eServed straight from the jar, they make an appetizer with a bit of your own oil, coarse pepper, and white bread. No further preparation is needed.\u003c\/p\u003e\n\u003cp\u003eA splash of lemon, some flat-leaf parsley, and a finely chopped clove of garlic turn them into a standalone salad in a minute. If you like, add capers or a few anchovy fillets, and the appetizer becomes almost a meal in itself.\u003c\/p\u003e\n\u003cp\u003eFurthermore, they can be used just like freshly grilled peppers: with mozzarella or buffalo mozzarella, on pizza, in a frittata, in pasta salad, or served with cooked meat or fish. Finely pureed, they form the base of a pepper cream or can be included in a bagna cauda, the warm Piedmontese anchovy sauce.\u003c\/p\u003e\n\u003cp\u003eOn a mixed platter, they sit well alongside \u003ca href=\"\/en\/products\/viani-funghi-gegrillte-champignons\"\u003egrilled mushrooms\u003c\/a\u003e and \u003ca href=\"\/en\/products\/viani-cipolle-rote-zwiebeln\"\u003ered onions\u003c\/a\u003e. Once opened, the jar belongs in the refrigerator, and the remaining fillets should remain covered by the oil, in which case they will keep for a good week.\u003c\/p\u003e\n\u003ch3\u003ePrimopasto and a family business in the Abruzzo region\u003c\/h3\u003e\n\u003cp\u003ePrimopasto is the private label under which Antonio Viani bundles table olives and preserved vegetables. It includes around 20 items, from olives to artichokes and Borettane onions to sun-dried tomatoes and small capers.\u003c\/p\u003e\n\u003cp\u003eThe vegetables come from Ralò, a family business in the Abruzzo region, where peppers, Borettane onions, and artichokes are processed harvest-fresh, grilled, seasoned, and preserved. The olives in the line, on the other hand, come from a Venetian producer that has specialized in them since 1955. Both businesses are personally selected by Viani, including on-site visits.\u003c\/p\u003e\n\u003cp\u003eThe fact that sunflower oil rather than olive oil is used makes the jars more affordable, incidentally. Grilled peppers in good olive oil easily cost twice as much without the vegetables themselves being any better.\u003c\/p\u003e\n\u003cp\u003eIt is common in the gourmet trade for an importer to have its own labels; it only gets interesting when they reveal who is behind them. The jars are brought to the shelf by the family business \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani Importe\u003c\/a\u003e; you can find more preserves under \u003ca href=\"\/en\/collections\/antipasti\"\u003eAntipasti and preserves\u003c\/a\u003e. Open the jar, fill the plate.\u003c\/p\u003e\n\u003cp\u003eContent 280 g – Drained weight 160 g\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"280 g \/ 160 g","offer_id":53071140913486,"sku":"045VIA7819","price":6.75,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/primopasto-gegrillte-paprika-neu.jpg?v=1750978029"},{"product_id":"viani-brutti-ma-buoni-haselnussmakronen","title":"Brutti ma Buoni – Hazelnut Macarons","description":"\u003ch2 id=\"speakable-headline\"\u003eBrutti ma Buoni, ugly but good\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eBrutti ma Buoni are Italian hazelnut macaroons made from a meringue base with hazelnuts and almonds. The name translates to \"ugly but good\" and describes exactly that: misshapen little heaps, crispy on the outside, chewy and nutty on the inside.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eBrutti ma Buoni\u003c\/strong\u003e from Viani are hazelnut macaroons from Lombardy, baked with five ingredients: sugar, hazelnut kernels, almonds, egg white, and natural vanilla flavoring. They come in a 100-gram bag and are baked without flour. Anyone expecting a pretty pastry is mistaken, and that is the whole point of them.\u003c\/p\u003e\n\u003ch3\u003eCrispy on the outside, chewy on the inside, nutty through and through\u003c\/h3\u003e\n\u003cp\u003eSugar is at the top of the ingredient list, but the nuts lead the flavor profile. Hazelnut and almond together define the character, while the vanilla remains in the background.\u003c\/p\u003e\n\u003cp\u003eThe bite is what makes them special: on the outside, the meringue forms a thin, crispy crust; underneath, it remains chewy and slightly sticky, with coarse nut pieces inside. Crispy, chewy, and nutty all at once. None of it crumbles; everything has a slight pull.\u003c\/p\u003e\n\u003cp\u003eYou can never control their shape because the mixture runs however it wants while baking. Each piece looks different, and none of them look good. Hence the name.\u003c\/p\u003e\n\u003cp\u003eWith 419 kilocalories per 100 grams and 44 grams of sugar, they are not diet food, but neither are they the kind of thing you need a lot of. Two pieces with coffee, and that's it. The 100-gram bag is therefore enough for several afternoons.\u003c\/p\u003e\n\u003ch3\u003eWith espresso, dessert wine, or in tiramisu\u003c\/h3\u003e\n\u003cp\u003eClassically, they are served after a meal alongside an espresso, because the roasted notes of the coffee pick up the nuts and carry away the sweetness.\u003c\/p\u003e\n\u003cp\u003eIn Italy, they belong to the group of pastries that aren't meant to replace a cake, but to provide a finish: small, sweet, one or two pieces, and that's enough. On a coffee table next to tarts, they therefore look rather out of place.\u003c\/p\u003e\n\u003cp\u003eThey go just as well with a glass of dessert wine or a \u003ca href=\"\/en\/products\/viani-limoncello-500ml\"\u003eLimoncello\u003c\/a\u003e from the freezer. In Italy, people dip them without any guilty conscience, which is also the only sensible way to treat a pastry that is chewy to begin with.\u003c\/p\u003e\n\u003cp\u003eIn the kitchen, they can be coarsely crumbled and sprinkled over vanilla ice cream, panna cotta, or \u003ca href=\"\/en\/products\/zab-zabaionecreme-mit-marsala-200g\"\u003ezabaglione cream\u003c\/a\u003e, or used as a base for tiramisu instead of ladyfingers. They are baked without flour, using only egg white, sugar, and nuts; traces of other nuts, soy, milk, and gluten are possible according to the manufacturer. Once opened, they should be kept in a tightly sealed tin, otherwise they will go soft.\u003c\/p\u003e\n\u003ch3\u003eGavirate, Borgomanero, Prato, and an old dispute\u003c\/h3\u003e\n\u003cp\u003eWho invented the Brutti ma Buoni has still not been decided to this day. Three places lay claim to them, and each has good arguments.\u003c\/p\u003e\n\u003cp\u003eWhat all versions share is the origin legend of a mishap: a confectioner knocks over eggs and sugar, bakes the mixture anyway, and suddenly has something new. None of this is documented, but it explains the name so well that it sticks.\u003c\/p\u003e\n\u003cp\u003eThe most solid evidence comes from Gavirate in the province of Varese: the local Pasticceria Veniani, founded in 1875, had the recipe protected by the Italian ministry in 1878. Borgomanero in Piedmont counters this and, in 2020, became the only place to receive a municipal designation of origin. And in Tuscany, they are baked in Prato and Pistoia, where Savoyard confectioners are said to have brought them when the capital moved from Turin to Florence in 1865.\u003c\/p\u003e\n\u003cp\u003eToday, they are registered as a traditional product in three different regions, each under its own name. These ones here come from Lombardy, i.e., from the area around Gavirate, and are brought to German shelves by \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani\u003c\/a\u003e. You can find more pastries under \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet pastries\u003c\/a\u003e. Who invented them will never be clarified. If three regions are arguing over one recipe, there must be something to it.\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"100 g","offer_id":53071163457870,"sku":"031VIA860241","price":6.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-brutti-ma-buoni-vanille.jpg?v=1750978629"},{"product_id":"cascina-san-giovanni-bruschetta-180g","title":"Bruschetta","description":"\u003ch2 id=\"speakable-headline\"\u003eBruschetta in a jar with ninety percent tomato\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eBruschetta from Cascina San Giovanni is a spreadable tomato topping from the southern Piedmont, made with 90 percent tomatoes, olive oil, garlic, and oregano. It is neither a pesto nor a sauce, but a ready-to-use topping for toasted bread, preserved solely by canning.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ebruschetta\u003c\/strong\u003e from Cascina San Giovanni is a tomato spread in a 180-gram jar, similar to the tomato creams found in Piedmontese cuisine. The list of ingredients is short and clearly ordered: 90 percent tomatoes, extra virgin olive oil, salt, sugar, garlic, oregano. With this, the most difficult part of making a good bruschetta is already done.\u003c\/p\u003e\n\u003ch3\u003eYou can taste the ninety percent tomato immediately\u003c\/h3\u003e\n\u003cp\u003eInside the jar, the cream is dark red and coarse, with visible pieces of tomato and a film of oil on top that can be stirred in.\u003c\/p\u003e\n\u003cp\u003eOn the palate, you first taste the tomato, concentrated and slightly sweet, then the olive oil, followed by the garlic and oregano as a framework. Because nine-tenths of the jar is actual fruit, it tastes like tomato rather than a seasoning paste. Round, savory, and robust.\u003c\/p\u003e\n\u003cp\u003eThe sugar here is not a sweetener, but balances the acidity, just as one does when canning at home. With 2.3 grams of salt per 100 grams, the spread is clearly salted, which is why you don't need to add any seasoning to the bread underneath.\u003c\/p\u003e\n\u003ch3\u003eOn toasted bread, in the pan, under cheese\u003c\/h3\u003e\n\u003cp\u003eThe most obvious way is also the best: toast ciabatta or rustic bread, rub with a clove of garlic, add the spread, and you're done. That is exactly what the cream is made for, and in the original version, a decent bruschetta needs nothing more. If you like, you can place a basil leaf on top.\u003c\/p\u003e\n\u003cp\u003eFurthermore, it works well in warm dishes: as a base for a quick sauce for \u003ca href=\"\/en\/products\/rustichella-dabruzzo-spaghetti-500g\"\u003espaghetti\u003c\/a\u003e, as a bed for fried fish, as a spread in panini and wraps, or as a layer under cheese on focaccia. A spoonful stirred into scrambled eggs turns breakfast into a small lunch.\u003c\/p\u003e\n\u003cp\u003eOn an antipasti platter, it sits nicely next to \u003ca href=\"\/en\/products\/viani-funghi-gegrillte-champignons\"\u003egrilled mushrooms\u003c\/a\u003e and a few olives. Once opened, the jar should be refrigerated and consumed within a few days.\u003c\/p\u003e\n\u003ch3\u003eAn old farmhouse in the Alta Langa\u003c\/h3\u003e\n\u003cp\u003eCascina San Giovanni is located in Rocchetta Belbo in the province of Cuneo, in the south of Piedmont, in an old farmhouse surrounded by orchards and hazelnut groves.\u003c\/p\u003e\n\u003cp\u003eThe company was founded about thirty years ago by Suzanne and Carlos Gross, two Swiss nationals who previously worked in the restaurant industry in Zurich and started from scratch in the Langa. Since 2013, Sabine and Dominik Suter have been running the house—also Swiss, also from the gastronomy sector. The longest-serving employee has been there for 25 years.\u003c\/p\u003e\n\u003cp\u003eThe remarkable thing about the small company is not so much what it grows, but who it works with: for over 25 years, the raw materials have come from the same local farmers, and the olive oils exclusively from personally known producers. In addition to creams, they produce pasta, sauces, pesto, pickled vegetables, vinegars, jams, and desserts, each with an ingredient list that fits on a label.\u003c\/p\u003e\n\u003cp\u003eThat two Swiss restaurateurs run a delicatessen manufactory in southern Piedmont might sound like a coincidence at first, but it makes sense: those who have cooked for years know what a jar needs to be useful in a real kitchen. You can taste this background, because there is nothing in here that a chef wouldn't have used themselves.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani\u003c\/a\u003e, who brings together artisan producers from Italy and Europe, imports the jars to Germany. More pickled goods and spreads can be found under \u003ca href=\"\/en\/collections\/antipasti\"\u003eAntipasti and Pickled Goods\u003c\/a\u003e. A jar that preserves summer without anyone having to peel tomatoes first. Toast bread, spread it on, enjoy your evening.\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"180 ml","offer_id":53071193899342,"sku":"043VIA7020","price":5.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/san-giovanni-bruschetta.jpg?v=1750979383"},{"product_id":"viani-trueffeloel-olivenoel-mit-weissen-trueffeln-100ml","title":"Olive oil with white truffle flavor","description":"\u003ch2 id=\"speakable-headline\"\u003eOlive oil with white truffle aroma\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eViani Tuber l'olio is an Italian extra virgin olive oil, refined with the aroma of white truffles and complemented by a hint of Bianchetto, a light summer truffle variety. It is not a pressed Alba truffle oil, but a finely balanced seasoning oil in a 100-ml bottle — your gentle final touch on the finished plate.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eolive oil with white truffle aroma\u003c\/strong\u003e from Antonio Viani bears the beautiful Italian name \u003cem\u003eTuber l'olio\u003c\/em\u003e and is available in pleasant-to-handle 100-ml bottles. The base is a mild, extra virgin olive oil, which accounts for 99.2% of the flavor; this is complemented by the aroma of white truffles and a hint of Bianchetto (\u003cem\u003eTuber albidum\u003c\/em\u003e) at 0.01%.\u003c\/p\u003e\n\u003cp\u003eJust a few drops are enough, and the scent fills the kitchen — of white tablecloths, thin slices, steaming pasta. This is how the few weeks of the year smell when white truffles are sought in Piedmont.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eHow the oil smells and tastes\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the bottle, this \u003cstrong\u003eolive oil with white truffle aroma\u003c\/strong\u003e reveals its potential: the scent is rich, dense, wild. On the palate, the oil remains mild, slightly peppery and aromatic — the truffle aroma follows seconds later: earthy, warmly garlicky, spicy. The oil is a seasoning oil, not a cooking oil, not a salad oil.\u003c\/p\u003e\n\u003cp\u003eIt doesn't belong in the pan, but on the plate, just before you serve. Because the more gently you treat the aroma, the longer it stays on the tongue. Heating above 40 degrees ruins the finest aroma molecules in minutes — that's chemistry, not a matter of taste.\u003c\/p\u003e\n\u003ch3 id=\"spk-genuss\"\u003eWe love it on scrambled eggs, risotto and carpaccio\u003c\/h3\u003e\n\u003cp\u003eTruffle oil likes warm, mild bases: eggs, butter, rice, freshly grated Parmesan. It develops best on these. We love it on simple scrambled eggs with butter, on a \u003ca href=\"\/en\/products\/viani-steinpilzrisotto-risotto-ai-porcini\"\u003eporcini mushroom risotto\u003c\/a\u003e or on thin dumplings of mashed potatoes. A beef carpaccio, a hand-whipped cream sauce or pasta with Parmesan also becomes a small feast with it.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A few drops on warm focaccia, topped with a slice of mild mountain cheese — nothing more is needed. Those who like truffles will find themselves at home.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch3 id=\"spk-viani\"\u003eAntonio Viani and the art of honest import\u003c\/h3\u003e\n\u003cp\u003eBehind Tuber l'olio is \u003cstrong\u003eAntonio Viani\u003c\/strong\u003e, who grew up in Piedmont and has lived in Nuremberg since the 1980s. What Antonio brings to Germany is a small map of good Italy: olive oils from Liguria and Tuscany, pasta from Campania, aceto from Modena, risotto from the Po Valley.\u003c\/p\u003e\n\u003cp\u003eAntonio has a good hand for small manufacturers, and as Antonio maintains it, Tuber l'olio has been part of this assortment for years. That the name of the oil is honest was important to us: real Alba truffle oil is not available on the shelf, because the white truffle (\u003cem\u003eTuber magnatum\u003c\/em\u003e) only releases its aroma into fat for 3 to 5 days and costs over 3,000 euros per kilo.\u003c\/p\u003e\n\u003cp\u003eThis oil is therefore called what it is: an olive oil with the aroma of white truffles, complemented by a hint of Bianchetto — fine, dosed, suitable for everyday use. The small bottle is good for a whole season, depending on your zeal, for 40 to 50 dishes.\u003c\/p\u003e\n\u003cp\u003eMore from the Italian shelf can be found in our category \u003ca href=\"\/en\/collections\/essig-ol\"\u003eVinegar \u0026amp; Oil\u003c\/a\u003e, the suitable complement is under \u003ca href=\"\/en\/collections\/olivenol\"\u003eOlive Oil\u003c\/a\u003e. And if you'd prefer an entire dish right away: the \u003ca href=\"\/en\/products\/viani-trueffelrisotto-risotto-al-tartufo\"\u003eTruffle Risotto al Tartufo\u003c\/a\u003e brings the same Viani signature to the plate. All due respect.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"100 ml","offer_id":53071200485710,"sku":"045VIA1520","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-trueffeloel5a044a08c7717.jpg?v=1750979671"},{"product_id":"viani-tartufi-estivi-ganze-sommertrueffel-125g","title":"Summer Truffles – whole summer truffles – 12.5g","description":"\u003ch2 id=\"speakable-headline\"\u003eWhole summer truffles preserved in their own juice\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eTartufi Estivi are whole summer truffles, preserved in their own truffle juice and jarred for longevity. Four ingredients, no added flavorings. Slice them thinly over pasta, scrambled eggs, and risotto when fresh truffles are out of season.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eViani's \u003cstrong\u003eTartufi Estivi\u003c\/strong\u003e are whole summer truffles of the species Tuber aestivum, packed in truffle juice, water, and salt. That’s all there is on the list. The jar contains 12.5 grams, 10 grams of which is the drained weight, meaning pure truffle. This is enough for two to three dishes if you use them sparingly.\u003c\/p\u003e\n\u003ch3\u003eHarvested at maturity, preserved in their own juice\u003c\/h3\u003e\n\u003cp\u003eWe use selected, mature truffles that remain whole and are placed in the jars along with their own juice. This is exactly what sets them apart from flavored products.\u003c\/p\u003e\n\u003cp\u003eThe sterilization process inevitably costs some of the aroma, as the sulfur compounds that define the truffle's scent are extremely volatile. Dimethyl sulfide, the most important of these, boils at around 37 degrees Celsius. What remains is a warm, nutty aroma, calmer and rounder than in fresh products, but available all year round.\u003c\/p\u003e\n\u003cp\u003eThe juice in the jar is not waste, but the best part. Add it to your sauce or risotto, where it contributes more aroma than the tuber itself.\u003c\/p\u003e\n\u003cp\u003eDepending on their size, there are one to three whole tubers in the jar. When sliced, they reveal the fine light marbling that characterizes the summer truffle, and this exact appearance is the reason to slice them rather than chop them: you want to see what you are serving on the plate.\u003c\/p\u003e\n\u003ch3\u003eSlice, do not cook\u003c\/h3\u003e\n\u003cp\u003eTruffles belong on the finished dish. Anything that is exposed to heat for more than a few seconds will lose exactly what you paid for.\u003c\/p\u003e\n\u003cp\u003eUnlike fresh tubers, preserved truffles cannot be shaved because they are too soft. Use a sharp, thin knife to cut them into fine slices, which you can then lay over fresh pasta with butter and Parmesan, over soft scrambled eggs, mashed potatoes, or risotto. They also work well on beef carpaccio and mild soft cheeses.\u003c\/p\u003e\n\u003cp\u003eA warm base helps because the residual heat releases the aroma without destroying it. Fat also helps: butter, cream, egg yolk, or olive oil absorb the sulfur compounds and carry them further. On a cold, lean plate, however, little of the truffle’s essence remains.\u003c\/p\u003e\n\u003cp\u003eIf you combine them with a dab of \u003ca href=\"\/en\/products\/viani-trueffelbutter-burro-al-tartufo-80g\"\u003etruffle butter\u003c\/a\u003e or a few drops of \u003ca href=\"\/en\/products\/viani-trueffeloel-olivenoel-mit-weissen-trueffeln-100ml\"\u003etruffle oil\u003c\/a\u003e, the effect is significantly enhanced because the flavoring and the real truffle complement each other. Once opened, the jar should be kept in the refrigerator and consumed within a few days.\u003c\/p\u003e\n\u003ch3\u003eThe variety that grows throughout the summer\u003c\/h3\u003e\n\u003cp\u003eThe summer truffle is known as \"Scorzone\" in Italy, due to its rough, black skin. It can be harvested from May 1st to November 30th.\u003c\/p\u003e\n\u003cp\u003eInside, it is a light hazelnut-brown with fine marbling; it has an earthy, slightly garlicky aroma and a nutty flavor. It is the most accessible of the commercially available species: around 170 euros per kilo, whereas the white Alba truffle costs over 1,800 euros and fetches much higher sums at auctions.\u003c\/p\u003e\n\u003cp\u003eFor a long time, this preserved product was the only form in which truffles reached Germany, back then for a culinary scene that barely knew them. Today, the company sources fresh produce from Umbria and Tuscany, while the canned products are produced by long-standing manufacturers according to BRC standards. The jar simply states Italy as the origin, without specifying a region.\u003c\/p\u003e\n\u003cp\u003eYou can find more like this in our \u003ca href=\"\/en\/collections\/antipasti-mediterrane-spezialitaeten\"\u003eMediterranean corner\u003c\/a\u003e and in the \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani Importe\u003c\/a\u003e collection. For a product that is only available fresh for a few weeks a year, this jar is a fair compromise. Ten grams, and the dish is transformed.\u003c\/p\u003e\n\u003cp\u003eContents 12.5 g – Drained weight 10 g\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"0.44 oz \/ 10 g","offer_id":53071201042766,"sku":"047VIA0330","price":6.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-sommertrueffel.jpg?v=1750979673"},{"product_id":"viani-steinpilzrisotto-risotto-ai-porcini","title":"Porcini Mushroom Risotto","description":"\u003ch2 id=\"speakable-headline\"\u003ePorcini mushroom risotto from Italy, woodsy, savory, and creamy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eViani Porcini Risotto, or Risotto ai Porcini in Italian, is an Italian pre-mixed blend of risotto rice and dried porcini mushrooms, packaged in a handy 300-gram bag. It is not a canned convenience meal, but a weekday-friendly primo piatto full of forest mushroom aroma that is creamy and al dente on your plate in about 18 minutes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ePorcini Risotto – Risotto ai Porcini\u003c\/strong\u003e from the Antonio Viani collection brings an honest Italian pre-mixed blend into your home: Italian risotto rice, dried porcini mushrooms, and a minimalist approach to ingredients that lets the mushrooms take center stage. The 300 grams are enough for two hearty servings or three smaller primi – a weeknight risotto with a Sunday-best feel, Piedmont vibes for a Tuesday evening.\u003c\/p\u003e\n\n\u003ch3\u003eWoodsy and creamy, with a delicate bite\u003c\/h3\u003e\n\u003cp\u003eYou can tell what to expect as soon as you open the bag: the dried porcini mushrooms have a hearty, savory aroma, a signature typical of Italian autumn cuisine from the Piedmont region. As soon as the mushrooms begin to swell in the pot with the rice, this warm forest fragrance fills the entire kitchen.\u003c\/p\u003e\n\u003cp\u003eIt remains mild and creamy on the palate, with a deep mushroom flavor in the middle and an unobtrusive, almost buttery-soft finish. The rice has the typical bite of Italian risotto varieties: velvety on the outside, al dente on the inside. It likes to be understated – no over-seasoning, no harsh notes; the mushrooms are allowed to set the tone.\u003c\/p\u003e\n\n\u003ch3\u003eSolo with Parmesan or paired with game and poultry\u003c\/h3\u003e\n\u003cp\u003eThe mushrooms stand out most clearly when the porcini risotto is served as a classic primo piatto: solo, with nothing more than a knob of butter and freshly grated Parmigiano Reggiano, just as you would be served in a good Piedmontese trattoria.\u003c\/p\u003e\n\u003cp\u003eIt pairs just as well with autumnal accompaniments: briefly seared radicchio, a veal medallion, a tender slice of venison loin, or a piece of roasted poultry. A few drops of \u003ca href=\"\/en\/products\/viani-trueffeloel-olivenoel-mit-weissen-trueffeln-100ml\"\u003etruffle oil\u003c\/a\u003e at the end turn it into a small feast, subtle rather than ostentatious.\u003c\/p\u003e\n\u003cp\u003eThe next day, it is worth a second life as arancini: press a mozzarella ball into the cold risotto, bread it, and briefly fry it in olive oil – a small treat for leftovers that some prefer even more than the original.\u003c\/p\u003e\n\n\u003ch3\u003ePorcini mushrooms, dried instead of fresh\u003c\/h3\u003e\n\u003cp\u003eFor a risotto, porcini mushrooms are used dried, not fresh. Only the drying process concentrates their aroma enough that a handful can carry an entire pot of rice; fresh mushrooms would disappear into the broth.\u003c\/p\u003e\n\u003cp\u003eIt is one of the convenience mixes from the Antonio Viani range: orderly, honest, and not puffed up.\u003c\/p\u003e\n\n\u003ch3\u003eGradually add hot broth\u003c\/h3\u003e\n\u003cp\u003eThis is how to make a reliable risotto: sauté the mixture in a pot with a little olive oil until translucent, deglaze with a splash of white wine, and gradually add hot chicken or veal broth, stirring steadily. The more calmly you stir, the more slowly the rice releases its starch coating, and the creamier the consistency will be at the end.\u003c\/p\u003e\n\u003cp\u003eRemove from the heat after about 18 minutes, fold in a knob of cold butter and 40 grams of grated Parmesan, let it rest covered for 3 to 5 minutes, then serve. You can find more from the Italian selection in the \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eViani shop\u003c\/a\u003e, and for those who want even more truffle aroma, reach for the \u003ca href=\"\/en\/products\/viani-trueffelrisotto-risotto-al-tartufo\"\u003etruffle risotto\u003c\/a\u003e from the same line. That’s how a Tuesday evening tastes of Piedmont. Porcini and Carnaroli in one bag; the rest is broth, stirring, and a little patience.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"300 g","offer_id":53071206187342,"sku":"047VIA0344","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-steinpilzrisotto-risotto-ai-porcini.jpg?v=1750979869"},{"product_id":"viani-funghi-gegrillte-champignons","title":"Funghi – Grilled Mushrooms","description":"\u003ch2 id=\"speakable-headline\"\u003eGrilled mushrooms in olive oil, ready to serve as antipasto\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eViani Funghi are small mushrooms that have been hand-cleaned, lightly grilled, and preserved in a blend of sunflower and olive oil—ready for your antipasto platter, to accompany cold meats, or to use in salads.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eFunghi\u003c\/strong\u003e, grilled \u003cstrong\u003emushrooms\u003c\/strong\u003e from the Antonio Viani collection, are small mushrooms that are hand-cleaned, briefly grilled, and then preserved in oil. Grilling intensifies their delicate, natural flavor before they are packed into 180g jars, ready for immediate consumption—no cooking, no preparation required; simply open and serve.\u003c\/p\u003e\n\u003ch3 id=\"spk-herstellung\"\u003eFirst grilled, then preserved\u003c\/h3\u003e\n\u003cp\u003eFor these Funghi, small mushrooms are first cleaned by hand to remove any traces of soil, then grilled quickly over high heat. Grilling provides a light roasted note while concentrating the mushroom's natural flavor before they are placed in a blend of sunflower oil and Italian olive oil. This dual-oil blend keeps the mushrooms tender without making them feel too heavy.\u003c\/p\u003e\n\u003cp\u003eWe deliberately use small caps with a diameter between 2 cm and 4 cm—large enough to provide a satisfying bite, yet small enough to place whole on an antipasto platter or fork without needing to be cut. Larger mushrooms would lose too much moisture during grilling and dry out faster than the small, firm caps Viani specifically selects for this purpose.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eTender, mild, and lightly roasted\u003c\/h3\u003e\n\u003cp\u003eUnlike raw pickled mushrooms, the grilling process gives these Funghi a subtle roasted note that enhances the mild mushroom flavor rather than overpowering it. They remain pleasantly tender to the bite, not soggy, with a slightly oily coating that provides richness on the tongue. The result is an antipasto that is at once tender, mild, and delicately smoky—closer to fresh-off-the-grill than the classic pickled mushrooms from a jar.\u003c\/p\u003e\n\u003cp\u003eThis roasted note is also why the Funghi pair so well with bolder accompaniments: a squeeze of lemon or some freshly chopped parsley brings out the mild sweetness of the mushrooms even more clearly, without masking the smoky aroma or upsetting the balance.\u003c\/p\u003e\n\u003ch3 id=\"spk-kueche\"\u003eOn the antipasto platter or in a salad\u003c\/h3\u003e\n\u003cp\u003eThe Funghi serve as a perfect mild counterpoint on any antipasto platter, alongside \u003ca href=\"\/en\/products\/viani-cipolle-rote-zwiebeln\"\u003epickled red onions\u003c\/a\u003e, salami, and a few slices of young cheese. They are equally well-suited to cold roasts, a salad with arugula and Parmesan, or chopped into a cream sauce for pasta.\u003c\/p\u003e\n\u003cp\u003eThey also work well with egg dishes like a frittata—simply fold in the mushrooms for a mild, lightly roasted mushroom flavor with no extra effort. If you like, serve them lukewarm, straight from the jar, with a little freshly ground pepper and a piece of crusty white bread to soak up the oil.\u003c\/p\u003e\n\u003ch3 id=\"spk-herkunft\"\u003eAntonio Viani and the Italian antipasti range\u003c\/h3\u003e\n\u003cp\u003eAntonio Viani’s range has long included ready-to-serve antipasti alongside oils, vinegars, and pasta, in keeping with the company's commitment to providing products that require no further preparation before reaching the table. They are selected and imported by Antonio Viani.\u003c\/p\u003e\n\u003cp\u003eYou can find more antipasti from this range in our \u003ca href=\"\/en\/collections\/antipasti\"\u003eAntipasti \u0026amp; Preserves\u003c\/a\u003e overview, and the entire Italian selection in our \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani Imports\u003c\/a\u003e collection. For the perfect platter, pair them with a \u003ca href=\"\/en\/products\/falorni-salami-piccante\"\u003espicy salami\u003c\/a\u003e—together, they make a complete antipasto spread in just a few minutes, without ever turning on the stove.\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"180 g","offer_id":53071207498062,"sku":"047VIA706024","price":7.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-gegrillte-champignons.jpg?v=1750979925"},{"product_id":"viani-tartufata-trueffelsauce-120g","title":"Tartufata – Truffle Sauce – 120g","description":"\u003ch2\u003eViani – Tartufata – Truffle Sauce with Summer Truffles and Mushrooms\u003c\/h2\u003e\n\u003cp\u003eViani Tartufata is an aromatic truffle sauce with summer truffles and mushrooms. Fresh mushrooms are sautéed in extra virgin olive oil with salt and spices and flavored with 5% summer truffles. This creates a rich paste that seasons meat, poultry, or fish dishes and flavors sauces. Extended with olive oil or mixed with a little cream, the Tartufata tastes wonderful with egg noodles or in risotto. The Tartufata can also be used as a crostino spread with spring onions, black pepper, and a drop of lime oil.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"120 g","offer_id":53071212085582,"sku":"047VIA7248","price":9.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-tartufata-trueffelsauce.jpg?v=1750980085"},{"product_id":"viani-trueffelbutter-burro-al-tartufo-80g","title":"Truffle Butter – Burro al Tartufo – 80g","description":"\u003ch2\u003eTruffle butter with white truffles – Burro al Tartufo by Viani\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTruffle butter\u003c\/strong\u003e, \u003cstrong\u003eBurro al Tartufo\u003c\/strong\u003e by Viani, is a small luxury in a jar. Aromatic with white truffles from Piedmont, this truffle butter tastes delicious with pasta, risotto or egg dishes, simply spread on a slice of bread or with steak. The Burro al Tartufo contains 5% white Bianchetto truffles (Tuber albidum Pico), also known as spring truffles. Its aroma also rounds off vegetables and sauces, so the culinary uses of this fine truffle butter with its unmistakable, unique taste are very varied.\u003c\/p\u003e\n\u003ch3\u003eTruffle butter – with the white gold of Piedmont\u003c\/h3\u003e\n\u003cp\u003eTruffle butter is a real culinary discovery, as it preserves the incredible aroma of fresh truffles just as well as olive oil. However, the taste of olive oil is not always desired; sometimes butter is preferred. This is especially true in northern Italy, where truffles originate, and where people prefer to cook with butter rather than olive oil. A knob of butter refines freshly cooked risotto or briefly blanched sugar snap peas, and a grilled beef steak is also enhanced with a spoonful of butter at the end. And since aromatic fresh truffles are not always available, it is wonderful to always be able to have the typical truffle aroma at home with this truffle butter with white truffles, Burro al Tartufo by Viani. The butter requires refrigeration, meaning it must be stored in the refrigerator. Stored below 10 °C, the truffle butter will last a long time. \u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"80 g","offer_id":53071212151118,"sku":"047VIA0299","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-trueffelbutter-burro-al-tartufo_ed9d047c-25a5-450f-a274-dff6a9dde628.jpg?v=1751006086"},{"product_id":"viani-trueffelrisotto-risotto-al-tartufo","title":"Truffle Risotto – Risotto al Tartufo","description":"\u003ch2\u003eViani – Truffle Risotto – Risotto al Tartufo – 300g\u003c\/h2\u003e\n\u003cp\u003eViani \u003cstrong\u003etruffle risotto\u003c\/strong\u003e, \u003cstrong\u003eRisotto al Tartufo\u003c\/strong\u003e, is a rice mixture with truffles from Italy. A small luxury that is quick to prepare. Viani's truffle risotto tastes great on its own as a Primo Piatti, as Italians call the first course, or with fried wild mushrooms or with beef or lamb medallions.\u003c\/p\u003e\n\u003ch3\u003eTruffle Risotto Preparation\u003c\/h3\u003e\n\u003cp\u003eSauté the truffle risotto mixture in olive oil until translucent, then add chicken or veal broth and simmer until the rice is creamy and al dente. Then add a little butter and let the truffle risotto rest briefly. Sprinkle the Risotto al Tartufo with Parmesan and serve.\u003c\/p\u003e\n\u003cp\u003eCooking time: 15-20 minutes.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"300 g","offer_id":53071226044750,"sku":"047VIA0345","price":7.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-trueffelrisotto-risotto-al-tartufo.jpg?v=1750980623"},{"product_id":"hagebuttenmark-ohne-zuckerzusatz","title":"Rose hip purée – made from pure fruit","description":"\u003ch2 id=\"speakable-headline\"\u003eRosehip purée without added sugar, deep red and tart\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eRosehip purée is the strained flesh of the rosehip, unsweetened and consisting of nothing but fruit; it contains naturally occurring sugar. This is not jelly or a spread made with gelling sugar, but a thick, creamy purée in which the juice remains with the fruit. In Franconia, it is used to fill doughnuts; in Sweden, it is made into soup.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003erosehip purée\u003c\/strong\u003e from the Antonio Viani range consists of a single ingredient: rosehips. It comes unsweetened in a 290-gram jar and contains naturally occurring sugar, 14 grams per 100 grams. Its consistency in the jar varies from batch to batch, depending on how ripe the fruit was in the autumn.\u003c\/p\u003e\n\u003ch3\u003eThe fruit of the dog rose after the first frost\u003c\/h3\u003e\n\u003cp\u003eBotanically speaking, the rosehip is not a berry, but an aggregate fruit. What shines red and fleshy is the swollen receptacle, while the actual fruits are the small nutlets inside.\u003c\/p\u003e\n\u003cp\u003eThe largest part of the harvest is provided by the dog rose, Rosa canina, whose fruits ripen in October and November. After the first frost, they become soft and significantly sweeter as starch is converted into sugar. This is exactly the state that makes them suitable for straining, whereas early-picked rosehips remain firm and brittle.\u003c\/p\u003e\n\u003cp\u003eInside, the nutlets are nestled in a fuzz of fine, barbed hairs, which children have used for generations to make itching powder. These must be completely removed before the fruit can become a purée. The seeds and hairs are left behind in the sieve, the pulp passes through, and the juice is not separated.\u003c\/p\u003e\n\u003cp\u003eThis is precisely the difference between purée, juice, and jelly: in a purée, the entire edible part of the fruit stays together; nothing is removed, nothing is clarified. That is why it sits thick in the jar and tastes like the whole fruit rather than an extract.\u003c\/p\u003e\n\u003ch3\u003eFranconian doughnuts, Swedish soup, sauce for duck\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the purée is deep red and dense; on the palate, it is tart and acidic with a dark sweetness underneath that is reminiscent of rosehip tea, only thickened and far more concentrated.\u003c\/p\u003e\n\u003cp\u003eIn Franconia, it is called \"Hiffenmark\" and is the classic filling for doughnuts (Krapfen), while in Swabia, it is known as \"Hägenmark\". In Sweden, it is used to make Nyponsoppa, a rosehip soup served hot or cold, with almond biscuits or a scoop of vanilla ice cream. Both traditions thrive on that same acidity.\u003c\/p\u003e\n\u003cp\u003eThe purée is just as capable in savory dishes: as a sauce for duck breast or saddle of hare wrapped in Savoy cabbage, stirred into soup with ginger and carrots, or added by the spoonful to salad dressing. For those avoiding tomatoes, it can be used much like tomato purée. Once opened, the jar should be kept in the refrigerator.\u003c\/p\u003e\n\u003cp\u003eThe purée contains naturally occurring sugar, but because there is no added sugar to counteract it, it is significantly more acidic than a sweetened spread. On breakfast toast, it might benefit from a layer of butter or quark underneath, but in cake batter and dark sauces, it really plays to its strengths.\u003c\/p\u003e\n\u003ch3\u003eFour fruits from Viani’s own brand\u003c\/h3\u003e\n\u003cp\u003eThe rosehip purée belongs to a small series that Antonio Viani offers under its own brand: four fruits, each puréed individually, each in a 290-gram jar.\u003c\/p\u003e\n\u003cp\u003eIn addition to the rosehip, the shelf includes \u003ca href=\"\/en\/products\/holundermark-ohne-zuckerzusatz\"\u003eelderberry purée\u003c\/a\u003e, \u003ca href=\"\/en\/products\/sanddornmark-ohne-zuckerzusatz\"\u003esea buckthorn purée\u003c\/a\u003e, and quince, each made from a single fruit. More from this range can be found under \u003ca href=\"\/en\/collections\/kompott-eingemachtes\"\u003eCompotes and Preserves\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThis series was compiled by the delicatessen Antonio Viani Importe, which searches for artisanal producers all over Europe. You can find the entire range in the collection \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani Importe\u003c\/a\u003e. Tart, deep red, made of nothing but fruit.\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"290 g","offer_id":53071255535950,"sku":"034VIA5309","price":6.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-hagebuttenmark-ohne-zuckerzusatz.jpg?v=1750981146"},{"product_id":"holundermark-ohne-zuckerzusatz","title":"Elderberry pulp – made from pure fruit","description":"\u003ch2 id=\"speakable-headline\"\u003eElderberry pulp from whole berries, dark and tart\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eElderberry pulp is the strained fruit flesh of the black elderberry, heated through and with no added sugar; it contains naturally occurring sugar. It flows rather than sits, and has a tart, acidic taste with the dark depth that has defined North German elderberry soup for generations.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eelderberry pulp\u003c\/strong\u003e from the Antonio Viani range consists of 100 percent elderberries, and nothing else. In a 290-gram jar, it contains naturally occurring sugar, 5.6 grams per 100 grams. Of all the pulps in this range, it is the thinnest, almost like a thick juice, and stains everything it touches a deep violet.\u003c\/p\u003e\n\u003ch3\u003eNot a berry, but a small stone fruit\u003c\/h3\u003e\n\u003cp\u003eWhat hangs in heavy clusters on the black elder bush are botanically not berries, but stone fruits, usually with three seeds inside.\u003c\/p\u003e\n\u003cp\u003eSambucus nigra belongs to the Adoxaceae family. There are over twenty species in this genus worldwide, three of which are native to Central Europe: black elder, red elder, and dwarf elder. The clusters ripen in August and September, when the panicles bend downward under their own weight.\u003c\/p\u003e\n\u003cp\u003eIn the north, the shrub is called \"Flieder\" (lilac) and the fruit \"Fliederbeere,\" in the Bavarian-Austrian south it is called \"Holler,\" and in the southwest \"Holder.\" Three names for the same plant that grows along roadsides, in hedgerows, and behind barns without anyone ever having planted it.\u003c\/p\u003e\n\u003cp\u003eElderberries are never processed raw. The berries contain sambunigrin, which breaks down when heated, which is why every pulp is heated through before going into the jar. This one, too, has seen the kettle.\u003c\/p\u003e\n\u003ch3\u003eElderberry soup with dumplings and more\u003c\/h3\u003e\n\u003cp\u003eOn the palate, the pulp is tart and acidic, with a dark, almost earthy note reminiscent of the forest floor in late summer. The acidity leads, making it a counterpart rather than something cloying.\u003c\/p\u003e\n\u003cp\u003eThe most famous use is elderberry soup, a specialty of Northern Germany and Denmark, popular primarily in Schleswig-Holstein, Hamburg, and Mecklenburg-Vorpommern. For this, the pulp is thickened with water and starch, boiled with apple and pear pieces, lemon peel, and a clove, and served hot with small flour dumplings, known as \"Klackerklümp,\" or semolina dumplings.\u003c\/p\u003e\n\u003cp\u003eIn Schleswig-Holstein, it is called \"Knicksupp\" because the elder grows in the \"Knick\"—the hedgerow between two fields. Autumn and winter are its seasons, and anyone who has eaten it prepared correctly understands why there is no substitute product for it.\u003c\/p\u003e\n\u003cp\u003eFurthermore, the pulp is used in sauces for game, duck breast, and beef, makes red cabbage darker and rounder, and is spooned into yogurt, muesli, crepes, and sorbet. A tablespoon in a salad dressing can almost replace the vinegar. Once opened, the jar belongs in the refrigerator, and anyone working with it would be better off wearing an apron.\u003c\/p\u003e\n\u003ch3\u003eHow a Northern light makes it onto an Italian shelf\u003c\/h3\u003e\n\u003cp\u003eAntonio Viani Importe GmbH is responsible for this range.\u003c\/p\u003e\n\u003cp\u003eThe fact that a North German classic like elderberry pulp is found in an Italian-influenced assortment fits the picture better than it might first sound: what is sought is quality, handmade products, not a passport.\u003c\/p\u003e\n\u003cp\u003eUnder its own house brand, Viani bundles four single-varietal pulps in the same jar: elderberry, rosehip, sea buckthorn, and quince. Its siblings on the shelf are the \u003ca href=\"\/en\/products\/hagebuttenmark-ohne-zuckerzusatz\"\u003erosehip pulp\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/sanddornmark-ohne-zuckerzusatz\"\u003esea buckthorn pulp\u003c\/a\u003e, both also made from a single fruit.\u003c\/p\u003e\n\u003cp\u003eMore from this category can be found under \u003ca href=\"\/en\/collections\/kompott-eingemachtes\"\u003eCompotes and Preserves\u003c\/a\u003e, and the complete assortment of the house in the collection \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani Importe\u003c\/a\u003e. Dark, tart, uncompromisingly acidic. A pulp that makes no concessions.\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"290 g","offer_id":53071256093006,"sku":"034VIA5308","price":6.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-holundermark-ohne-zuckerzusatz.jpg?v=1750981169"},{"product_id":"cucunci-kapernaepfel-in-weisswein","title":"Cucunci – Caper Berries in White Wine","description":"\u003ch2 id=\"speakable-headline\"\u003eCaper berries from Salina, pickled in Prosecco white wine\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eViani Cucunci are whole caper berries from the island of Salina, pickled with the stem in Prosecco white wine – crunchy, slightly sweet, and mild enough to be eaten plain as an antipasto.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ecaper berries\u003c\/strong\u003e, known in Italian as \u003cstrong\u003ecucunci\u003c\/strong\u003e, from the Antonio Viani range come from the island of Salina and are pickled with the stem in Prosecco made from the Glera grape. The wine softens the natural bitterness of the caper berries and gives them a slightly sweet note that clearly distinguishes them from small, salty-sharp capers. The stem is intentionally left on, making them easy to hold without needing a fork or toothpick.\u003c\/p\u003e\n\u003ch3 id=\"spk-frucht\"\u003eCucunci – the fruit, not the flower bud\u003c\/h3\u003e\n\u003cp\u003eCaper berries develop from the flower buds of the caper bush if they are not picked early in the spring like small capers, but are instead left to ripen. The bud becomes an oval, olive-sized fruit with fine seeds inside. Botanically the same plant as the small caper, culinarily it is an independent product: milder, fleshier, and with a bite more reminiscent of a small pickled olive than a spice.\u003c\/p\u003e\n\u003cp\u003eBecause caper berries are so much larger than small capers, they also take longer to harvest – one reason why they are found less frequently in many kitchens than their smaller relatives, even though they come from the same plant and grow on the same bush.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eCrunchy, mild, and with a fine wine sweetness\u003c\/h3\u003e\n\u003cp\u003eThe first bite is crunchy, almost like a young caper variety; then the light sweetness of the Prosecco comes through, combining with a delicate saltiness and a hint of bitterness in the finish. This balance makes the cucunci so versatile: plain as a snack, marinated in oil as an antipasto, or chopped into small pieces as a spicy note in sauces. Unlike small capers, they do not need to be soaked before consumption – the Prosecco brine is mild enough to be eaten straight from the jar.\u003c\/p\u003e\n\u003ch3 id=\"spk-kueche\"\u003eOn an antipasti platter or in caponata\u003c\/h3\u003e\n\u003cp\u003eServed straight from the jar, the cucunci taste delicious on their own, held by the stem like a small praline. They pair well on an antipasti platter alongside olives, marinated artichokes, and a piece of pecorino, accompanied by a glass of \u003ca href=\"\/en\/products\/viani-prosecco-doc-spumante-brut\"\u003eProsecco\u003c\/a\u003e – the same wine they were pickled in.\u003c\/p\u003e\n\u003cp\u003eFinely chopped, they add a spicy, slightly sweet note to caponata, the Sicilian eggplant dish, or a stew, something small capers cannot provide. They are also excellent with grilled fish or on a focaccia with olive oil, wherever a touch of sweetness rounds off the salty tone.\u003c\/p\u003e\n\u003ch3 id=\"spk-herkunft\"\u003eSalina, one of the 7 Aeolian Islands\u003c\/h3\u003e\n\u003cp\u003eSalina lies north of Sicily in the middle of the 7 Aeolian Islands and is considered the greenest of them, with Monte Fossa delle Felci as the highest point at 962 m. Along with the caper bush, the vines for the sweet Malvasia wine, for which the island is as famous as its capers, also grow here. This product’s origin is backed by the family business's long-standing relationship with Sicilian producers.\u003c\/p\u003e\n\u003cp\u003eAntonio Viani brings them to Germany. You can find the small, salty-sharp capers from the same plant as \u003ca href=\"\/en\/products\/capperi-kleine-kapern-in-salz\"\u003eCapperi – Small Capers in Salt\u003c\/a\u003e, more caper products in the \u003ca href=\"\/en\/collections\/kapern-kapernaepfel\"\u003eCapers \u0026amp; Caper Berries\u003c\/a\u003e overview, and more from our Italian range in the \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani Importe\u003c\/a\u003e collection. Two relatives from the same bush, two very different roles in the kitchen.\u003c\/p\u003e\n\u003cp\u003eContent 180 g – Drained weight 94 g\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"180 g \/ 94 g","offer_id":53071256256846,"sku":"047VIA706027","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cucunci-kapernaepfel-weisswein.jpg?v=1750981176"},{"product_id":"capperi-kleine-kapern-in-salz","title":"Capers – Small Capers in Salt","description":"\u003ch2 id=\"speakable-headline\"\u003eSmall salt-cured capers from the island of Salina\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eViani Capperi are small flower buds from the island of Salina, preserved in coarse sea salt. Once thoroughly rinsed, they unfold an intense, elegant flavor perfect for classics like Vitello Tonnato or Spaghetti Puttanesca.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ecapperi\u003c\/strong\u003e—small \u003cstrong\u003ecapers in salt\u003c\/strong\u003e from the Antonio Viani range—are harvested on the island of Salina. They are preserved in coarse sea salt without any artificial additives and offered in 120 g jars. The salt draws moisture out of the buds, preserving them naturally—a process older than any vinegar marinade. Be sure to rinse them thoroughly before use, otherwise the salt will dominate instead of the actual aroma.\u003c\/p\u003e\n\u003ch3 id=\"spk-blueten\"\u003eFlower buds, not fruit\u003c\/h3\u003e\n\u003cp\u003eUnlike the larger fruits from the same shrub, these small capperi are the still-closed flower buds, hand-picked in the spring while they are small and firm. The plant itself grows as a scraggly bush with fleshy leaves, often emerging from cracks in walls or dry slopes, and blooms repeatedly in short intervals throughout the summer.\u003c\/p\u003e\n\u003cp\u003eThe finer the selection, the milder and more elegant the aroma: the smallest grade, known as nonpareilles, measures under 7 mm, while the next size up, surfines, measures between 7 and 8 mm. Viani intentionally chooses these finer sizes because their flavor unfolds most cleanly and they are easier to portion.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eSalty, savory, and elegant\u003c\/h3\u003e\n\u003cp\u003eIt is only through the salt-curing process that the buds develop their characteristic profile: during maturation, caproic acid and mustard oil glycosides form, which together create the typical, savory-salty taste for which the plant has been prized in Mediterranean cuisine for centuries. Raw from the plant, they taste of almost nothing. After rinsing, a flavor remains that is salty, savory, and elegant all at once—intense enough to give dishes an edge without overpowering them.\u003c\/p\u003e\n\u003ch3 id=\"spk-kueche\"\u003eVitello Tonnato, Puttanesca, and tartare\u003c\/h3\u003e\n\u003cp\u003eThese small buds belong in any classic dish that thrives on their savory sharpness: in Vitello Tonnato served over cold veal, in Spaghetti alla Puttanesca along with anchovies and olives, or finely chopped in beef tartare with shallots and egg. They also provide the crucial finishing touch to Königsberger Klopse or as an ingredient in a \u003ca href=\"\/en\/products\/porthos-thunfisch-in-olivenoel\"\u003etuna salad\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eAdd them only at the end of the cooking time, as heat causes the aroma to dissipate quickly; briefly warming them in the finished sauce is enough to release their flavor without overcooking them. This preserves the salty, savory bite that sets them apart from the milder, larger fruits from the same shrub.\u003c\/p\u003e\n\u003ch3 id=\"spk-herkunft\"\u003eSalina, as with the caper berries\u003c\/h3\u003e\n\u003cp\u003eThe same plant, the same island: these small buds also come from Salina, where they grow on dry, sunny slopes and are hand-picked multiple times throughout the spring as new buds mature. The long-standing relationship with Sicilian producers includes making this product a staple of the family business’s range—a connection that has grown over decades and is reaffirmed every spring.\u003c\/p\u003e\n\u003cp\u003eAntonio Viani brings them to Germany. You can find the larger, milder, and sweeter fruits of the same plant as \u003ca href=\"\/en\/products\/cucunci-kapernaepfel-in-weisswein\"\u003eCucunci\u003c\/a\u003e; more from this category in our \u003ca href=\"\/en\/collections\/kapern-kapernaepfel\"\u003eCapers \u0026amp; Caper Berries\u003c\/a\u003e overview; and further items from the Italian range in the \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani Imports\u003c\/a\u003e collection. Two sizes from the same plant, two very different roles in the kitchen—one mild and sweet, the other salty and purely concentrated.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"120 g","offer_id":53071256355150,"sku":"047VIA706028","price":6.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-capperi-kapern-in-meersalz.jpg?v=1750981179"},{"product_id":"san-marzano-tomaten-ganz-geschaelt","title":"San Marzano Tomatoes – in their own juice","description":"\u003ch2 id=\"speakable-headline\"\u003eSan Marzano tomatoes from Campania, canned in their own juice\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eViani San Marzano tomatoes are whole, peeled tomatoes of the San Marzano variety from Campania, harvested sun-ripened and canned in their own juice – the honest base for pasta sauce, ratatouille, and goulash.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e from the Antonio Viani selection are whole, peeled tomatoes in their own juice, grown in the volcanic soils at the foot of Mount Vesuvius in Campania. Elongated, fleshy, with thin skin and few seeds – this is how the San Marzano type is known in Italian cuisine, and that is exactly how it comes out of the can: straightforward, full-bodied in flavor, and ready for the pot. One can is easily enough to make a sauce for four people.\u003c\/p\u003e\n\u003ch3 id=\"spk-sorte\"\u003eSan Marzano Due – the tomato that reinvented itself\u003c\/h3\u003e\n\u003cp\u003eA few decades ago, the original San Marzano tomato was nearly wiped out by fungal diseases; hardly any farms were still growing them. Campanian breeders then crossed a more resilient successor variety, San Marzano Due, which preserves the shape, flesh, and aroma of the original while growing more robustly. Since 1996, the original San Marzano tomato from the Agro Sarnese-Nocerino region has been protected by EU law as a DOP product – these tomatoes do not bear the seal, but they honestly continue the character of the San Marzano family: same soil, same region, same elongated shape.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eFruity, sweet, and with a fine acidity\u003c\/h3\u003e\n\u003cp\u003eCanned in their own juice, the flesh remains firm and can be easily crushed with a fork. The flavor is fruity, slightly sweet, and carries a fine acidity that tastes of the Campanian sun. Unlike round tomato varieties, the San Marzano has few seeds and low water content – ideal for a sauce that doesn't need to simmer for hours to become thick.\u003c\/p\u003e\n\u003cp\u003eThe juice in the can is also strong enough to base a soup or sauce on directly, without needing to add tomato paste. Season carefully at the start: the San Marzano naturally brings its own sweetness, often requiring only a pinch of salt and some pepper.\u003c\/p\u003e\n\u003ch3 id=\"spk-kueche\"\u003eFrom the can to the plate\u003c\/h3\u003e\n\u003cp\u003eYou can roughly crush the tomatoes and simmer them into a quick sauce with garlic, olive oil, and basil, cut them into pieces to use as a base for ratatouille or goulash, or leave them whole and purée them for a hearty tomato soup. A bay leaf and a sprig of thyme in the pot round off the aroma even further, without it tasting like a herb garden.\u003c\/p\u003e\n\u003cp\u003eServed with \u003ca href=\"\/en\/products\/rustichella-dabruzzo-spaghetti-500g\"\u003ebronze-cut spaghetti from the Abruzzo region\u003c\/a\u003e, they make a sauce in just a few minutes that tastes like more than its short cooking time. When used on pizza and cut into pieces, a drizzle of good olive oil and some oregano are usually all you need.\u003c\/p\u003e\n\u003ch3 id=\"spk-manufaktur\"\u003eSolania – Handcrafted in Sarno\u003c\/h3\u003e\n\u003cp\u003eThe tomatoes are canned at Solania in Sarno: around 70 contract farmers from the region deliver the harvest as soon as the fruit has reached its full color, hand-picked and processed within a few hours. A rhythm dictated by the sun, not the calendar, which preserves the freshness of the tomatoes right into the can.\u003c\/p\u003e\n\u003cp\u003eThey are brought to Germany by Antonio Viani. You can find more from the Italian range in the \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani Imports\u003c\/a\u003e collection, and further canned tomatoes in the \u003ca href=\"\/en\/collections\/tomaten\"\u003eCanned Tomatoes\u003c\/a\u003e overview – including the \u003ca href=\"\/en\/products\/san-marzano-tomaten-vintage-400g\"\u003e'Vintage' San Marzano tomatoes\u003c\/a\u003e in a nostalgic can, the same tomato in a different outfit. This way, Campania tastes just as vibrant in January as it does in August.\u003c\/p\u003e\n\u003cp\u003eFor a good sauce, the can is therefore more important than any recipe, because what isn't in the tomato cannot be conjured up by the pot.\u003c\/p\u003e\n\u003cp\u003eContent 400 g – Drained weight 260 g\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"400 g \/ 260 g","offer_id":53071261270350,"sku":"043VIA7435","price":2.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/san-marzano-tomaten-260g.jpg?v=1750981392"},{"product_id":"viani-cipolle-rote-zwiebeln","title":"Cipolle – red onions","description":"\u003ch2 id=\"speakable-headline\"\u003eRed onions, sweet and sour, ready-to-serve as antipasto\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eViani Cipolle are hand-peeled red onions, marinated in a sweet and sour blend of white wine vinegar and red wine, and preserved in oil—crunchy in texture, ready to serve as an antipasto or as a side for grilled meat and cheese.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eCipolle\u003c\/strong\u003e, sweet and sour \u003cstrong\u003ered onions\u003c\/strong\u003e from the Antonio Viani range, are hand-peeled, marinated in sugar, salt, white wine vinegar, and red wine, then preserved in 260g jars in a blend of sunflower and olive oil. Ready for immediate consumption, without any further preparation.\u003c\/p\u003e\n\u003ch3 id=\"spk-herstellung\"\u003eFirst marinated, then preserved\u003c\/h3\u003e\n\u003cp\u003eFor the Cipolle, red onions are hand-peeled and cut into rings between 1 cm and 2 cm thick before being marinated with sugar and salt in a mixture of white wine vinegar and red wine. This dual acidity from two types of vinegar gives the onions their characteristic sweet-and-sour balance before they are finally preserved in sunflower and olive oil. The sugar in the marinade is not an excessive sweetener, but rather balances the natural sharpness of the raw onion.\u003c\/p\u003e\n\u003cp\u003eThe rings are intentionally kept thick enough so they do not fall apart during marination—this way, they can be easily speared with a fork later, rather than dissolving into a mush in the marinade, as happens quickly with thinly sliced onions.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eSweet, sour, and savory all at once\u003c\/h3\u003e\n\u003cp\u003eUnlike onion jam that has been cooked down for a long time, the Cipolle remain pleasantly crunchy—the marinade penetrates without destroying the structure. The flavor is sweet, sour, and savory at the same time, with the mild sharpness typical of red onions. This balance makes them an antipasto that is never one-dimensionally sweet or just sour, but rather shifts between both poles on the palate. It is precisely this transition that makes Cipolle such a reliable counterpart to richer, heartier dishes.\u003c\/p\u003e\n\u003ch3 id=\"spk-kueche\"\u003eWith grilled meat, cheese, or on an antipasti platter\u003c\/h3\u003e\n\u003cp\u003eThe Cipolle are a savory counterpoint on any antipasti platter, alongside \u003ca href=\"\/en\/products\/viani-funghi-gegrillte-champignons\"\u003egrilled mushrooms\u003c\/a\u003e, thinly sliced salami, and a few slices of mild cheese. They go just as well with grilled vegetables, cold roasts, or directly with a steak from the grill, where their acidity wonderfully balances the fat and adds variety to the plate without you having to prepare a thing.\u003c\/p\u003e\n\u003cp\u003eWith ricotta or burrata, they provide a fruity, acidic counterpoint that really brings out the mild creaminess of the cheese—chopped up, they also fit into a sausage salad, on a cheese board, or between two slices of white bread in a quick sandwich. They also give a decisive spicy kick to a simple tomato salad.\u003c\/p\u003e\n\u003ch3 id=\"spk-herkunft\"\u003eAntonio Viani and the Italian antipasti range\u003c\/h3\u003e\n\u003cp\u003eThe Antonio Viani range has always included ready-to-serve antipasti alongside oils, vinegars, and pasta—products that require no further preparation before being put on the table. They are selected and imported by Antonio Viani.\u003c\/p\u003e\n\u003cp\u003eYou can find more antipasti from this range in our \u003ca href=\"\/en\/collections\/antipasti-mediterrane-spezialitaeten\"\u003eAntipasti \u0026amp; Mediterranean Specialties\u003c\/a\u003e overview, and the entire Italian range in the \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani Imports\u003c\/a\u003e collection; a \u003ca href=\"\/en\/products\/falorni-fenchel-salami\"\u003efennel salami\u003c\/a\u003e also pairs well for the platter—together they make a complete antipasti spread in just a few minutes, without any need for a stove. A jar that never stays in the fridge for long because it goes with so many things and requires no effort at all.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who has once had a properly pickled red onion alongside a cold roast will not reach for a dill pickle again anytime soon.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"260 g","offer_id":53071261434190,"sku":"047VIA706031","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-cipolle-rote-zwiebeln.jpg?v=1750981398"},{"product_id":"pfunds-karamellcreme","title":"Pfund's Caramel Cream","description":"\u003ch2 id=\"speakable-headline\"\u003ePfunds caramel cream from the most beautiful dairy shop in the world\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePfunds caramel cream is a Confiture de Lait – whole milk slowly simmered until it turns into a deep, creamy caramel. No artificial caramel flavoring, no syrup, just milk and sugar stirred for hours over low heat. That is the taste of real milk caramel, just like from grandmother's pot.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePfunds caramel cream\u003c\/strong\u003e is a creamy Confiture de Lait, a milk jam made from caramelized whole milk, as associated with the famous Dresden dairy Gebrüder Pfund. At its core, it consists of only three things: whole milk, sugar, and a little skimmed milk powder, with 61% milk in the jar. From this simple mixture, a deep, golden-brown caramel is created over many hours. No gelling sugar or flavoring is needed for this.\u003c\/p\u003e\n\u003ch3\u003eCreamy, golden-brown, with a deep milk caramel flavor\u003c\/h3\u003e\n\u003cp\u003eIn the jar, it is golden-brown and thick, shiny like liquid toffee, and smells of warm, boiled milk and caramel as soon as you open it. A scent that immediately brings to mind childhood and caramel candies, only here it is spreadable.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, it is velvety and sweet, with the round, milky depth that only real milk caramel has – not a sharp, dark sugar caramel, but soft, light, and creamy. The quality comes from the long process in the kettle: the sweetened milk simmers at around 65 degrees for many hours until the water evaporates and the sweetness turns into caramel on its own. It colors the spoon golden-brown and forms ribbons when lifted.\u003c\/p\u003e\n\u003cp\u003eEaten straight from the spoon, it is almost a dessert, thick and comforting. Those familiar with Dulce de Leche from South America will feel right at home – only a touch finer, milkier, and less sweet in the finish. One spoonful and you understand why the French have turned cooked milk into an art form.\u003c\/p\u003e\n\u003ch3\u003eOn croissants, in coffee, over ice cream\u003c\/h3\u003e\n\u003cp\u003eTraditionally, it is served on fresh white bread or dark country bread, on crispy croissants, on warm crêpes and waffles, in yogurt, or drizzled over a scoop of vanilla ice cream. On a hot waffle, it melts slightly and forms golden ribbons – a Sunday breakfast that tastes like a celebration with little effort.\u003c\/p\u003e\n\u003cp\u003eIt is particularly effective in coffee – a small spoonful in the milk in the frother turns your espresso into a caramel latte. Its sweetness also pairs beautifully with apple slices, baked apples, or a piece of cheesecake, balancing out acidity and salt.\u003c\/p\u003e\n\u003cp\u003eAnd eaten straight from the spoon late at night, it has comforted many after a long day. You can find more caramel creams in the \u003ca href=\"\/en\/collections\/karamell\"\u003ecaramel section\u003c\/a\u003e and more things to spoon up in the \u003ca href=\"\/en\/collections\/konfituere\"\u003ejams and spreads\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch3\u003eThe Pfund family dairy shop since 1880\u003c\/h3\u003e\n\u003cp\u003eOn September 9, 1880, Paul Pfund founded the Gebrüder Pfund dairy in Dresden and supplied the city on the Elbe with milk. Paul and his brothers turned a small milk shop into a Dresden institution, the first company in Germany to later produce condensed milk, becoming known far beyond Saxony.\u003c\/p\u003e\n\u003cp\u003eAt the end of the 19th century, Privy Councillor Paul Gustav Leander Pfund opened the dairy shop, which is still tiled with hand-painted tiles today and known as the most beautiful dairy shop in the world, visited daily by travelers from all over the globe. More than 140 years later, the milk still comes first. The caramel cream itself is cooked in France as a classic Confiture de Lait exclusively for Pfund, according to an old recipe using pure whole milk.\u003c\/p\u003e\n\u003cp\u003eIt is brought into our range by the delicatessen importer \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani\u003c\/a\u003e, who also looks beyond Italy for such products. A spoonful of Dresden with French patience – sweet, milky, comforting. Simply delicious. A jar that is better not left out in the open when guests are in the house.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"250 g","offer_id":53071261565262,"sku":"030VIA8608","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/pfunds-karamellcreme-v.jpg?v=1750981404"},{"product_id":"sanddornmark-ohne-zuckerzusatz","title":"Sea buckthorn purée - from pure fruit","description":"\u003ch2 id=\"speakable-headline\"\u003eSea buckthorn pulp with no added sugar, bright and sharply acidic\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSea buckthorn pulp is puréed sea buckthorn berry flesh, unsweetened and made of nothing but fruit; it contains naturally occurring sugar. It has the thin consistency of juice, is orange-yellow in color, and possesses an acidity that really makes an impression on the palate. For use with quark, panna cotta, and sorbet.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003esea buckthorn pulp\u003c\/strong\u003e from the Antonio Viani range consists of 100 percent sea buckthorn. It comes in a 290-gram jar and contains naturally occurring sugar—5 grams per 100 grams. The 2.3 grams of fat are notable, as sea buckthorn is one of the few fruits where the flesh itself contains oil, rather than just the seeds.\u003c\/p\u003e\n\u003ch3\u003eOil in the fruit flesh, acidity without a detour\u003c\/h3\u003e\n\u003cp\u003eThere is between three and five percent oil in the flesh of the sea buckthorn. This makes the pulp feel softer and rounder in the mouth than its sharp acidity would suggest.\u003c\/p\u003e\n\u003cp\u003eBotanically, Hippophae rhamnoides is a member of the oleaster family, and the orange fruit is, strictly speaking, not a berry: the actual fruit is a nut sitting inside a fleshy floral cup. It ripens between August and October, when the branches almost disappear beneath the weight of the fruit.\u003c\/p\u003e\n\u003cp\u003eThe genus originated in the highlands of Tibet and spread from there across Eurasia. Today, sea buckthorn grows from the Pyrenees across the Alps to the Caucasus; in Germany, it is found primarily on the dunes of the North and Baltic Seas, where it withstands the wind in places where nothing else grows.\u003c\/p\u003e\n\u003ch3\u003eSix to eight years until the first harvest\u003c\/h3\u003e\n\u003cp\u003eHarvesting sea buckthorn is hard work. The branches are thorny, and the fruits burst when picked instead of detaching easily.\u003c\/p\u003e\n\u003cp\u003eFor this reason, in Germany, the fruit-bearing branches are cut off entirely, flash-frozen, and then the berries are shaken off while frozen. It takes six to eight years for a newly planted shrub to bear any fruit at all. Both of these factors explain why sea buckthorn has never been a cheap fruit.\u003c\/p\u003e\n\u003cp\u003eSystematic cultivation in Germany is surprisingly recent: it began in 1980 with the first large plantation in Ludwigslust in Mecklenburg-Vorpommern. One cannot speak of an ancient tradition regarding sea buckthorn, but one can certainly speak of a North German one.\u003c\/p\u003e\n\u003cp\u003eIt has always grown wild on the coasts, and anyone walking along a dune path in autumn will see the orange clusters glowing from afar. They sit so densely on the branch that one tends to strip them off rather than pick them, staining the fingers instantly.\u003c\/p\u003e\n\u003ch3\u003eFor use with quark, panna cotta, and sorbet\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the pulp glows orange-yellow; in the mouth, the acidity hits first, followed by a tart, resinous note that makes sea buckthorn unmistakable. This is why it is called the \"lemon of the North,\" referring solely to its acidity.\u003c\/p\u003e\n\u003cp\u003eIts counterparts are milky and sweet flavors: in quark dishes and yogurt, over panna cotta, in mousse and sorbet, or as a layer beneath a cheesecake. The pulp is also the foundation for the sea buckthorn cake found on every coffee table along the North and Baltic Seas.\u003c\/p\u003e\n\u003cp\u003eIn savory dishes, it goes well with wild game and roast duck, and a spoonful perks up any salad dressing. The pulp contains naturally occurring sugar, but since there is no added sugar to balance it out, it is best to dose it carefully and taste as you go. A single teaspoon changes a cream noticeably. Keep the jar refrigerated after opening.\u003c\/p\u003e\n\u003cp\u003eThe range includes three other fruits: \u003ca href=\"\/en\/products\/hagebuttenmark-ohne-zuckerzusatz\"\u003erose hip pulp\u003c\/a\u003e, \u003ca href=\"\/en\/products\/holundermark-ohne-zuckerzusatz\"\u003eelderberry pulp\u003c\/a\u003e, and quince, all in the same jar. The range was curated by Antonio Viani Importe, a family business that brings artisanal producers from Italy and Europe to German shelves. Find more under \u003ca href=\"\/en\/collections\/kompott-eingemachtes\"\u003ecompote and preserves\u003c\/a\u003e and in the collection \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani Importe\u003c\/a\u003e. Bright, sharp, lively on the tongue.\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"290 g","offer_id":53071316648270,"sku":"034VIA5303","price":8.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-sanddornmark-ohne-zuckerzusatz.jpg?v=1750981836"},{"product_id":"zab-zabaionecreme-mit-marsala-200g","title":"Zabaione cream with Marsala","description":"\u003ch2\u003eZabaione Cream with Marsala in a Jar – Zabà di Alberto\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eZabà di Alberto\u003c\/strong\u003e is the finest \u003cstrong\u003eZabaione cream with Marsala\u003c\/strong\u003e from Italy in a jar. Alberto Marchetti is an excellent ice cream maker in Turin, known for his outstanding ice cream and his irresistible affogato, his iced coffee with Zabaione cream.\u003c\/p\u003e\n\u003cp\u003eZabaione, or sabayon, is an ancient Italian dessert made from many free-range eggs, whipped with sugar and Marsala in a bain-marie until foamy, and usually served warm over ice cream, fruit, meringues or pastries. But Zabà di Alberto is even more versatile; you can enjoy it frozen with warm fruits, eat it chilled with chocolate mousse, serve it at room temperature over ice cream, or warm it in a bain-marie for classic use. Of course, you can also spoon it straight from the jar, but be warned, this enchanting treat makes it almost impossible to stop.\u003c\/p\u003e\n\u003ch3\u003eAlberto Marchetti – Zabaione Cream in a Jar\u003c\/h3\u003e\n\u003cp\u003eAlberto Marchetti, a master of his craft, spent his childhood in his father's gelateria, or ice cream parlor, so it's no surprise today that he claims: ice cream is my life! His ice cream café creation with freshly whipped Zabaione is one of his top sellers, and he wanted to make it possible for his customers to enjoy it at home too. Without further ado, he developed Zabà di Alberto, which he has recently been producing in collaboration with an institution for people with disabilities, thus contributing to the integration of disadvantaged young people into the workforce.\u003c\/p\u003e\n\u003cp\u003eThe golden Zabà, short for Zaba-ione, made from less than a handful of ingredients, is packaged in a pretty gift box, so you can also give it as a gift, for example, for Easter.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"200 g","offer_id":53071547662670,"sku":"030VIA843403","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/zabaionecreme-mit-marsala-alberto-marchetti.jpg?v=1750983479"},{"product_id":"galup-colomba-tradizionale-750g","title":"Traditional Colomba – 750g","description":"\u003ch2\u003eEnjoy the Galup Colomba tradizionale with candied oranges\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eGalup Colomba tradizionale\u003c\/strong\u003e is a fine yeast cake with candied oranges and a hazelnut glaze, and is the Italian Easter classic par excellence. Its soft and even dough, perfected by the right browning at the end of the baking process, is simply a delight. What makes the Galup Colomba special is its homemade Piedmontese hazelnut glaze with whole roasted almonds and pearl sugar as a topping. \u003c\/p\u003e\n\u003cp\u003eClassic in its recipe, the Colomba is characterized by the purity of its taste. Flour, butter, eggs, candied oranges (21%) and natural yeast make the Colomba a unique dessert and a good companion to tea or coffee, but it also tastes wonderful with Prosecco. You can also toast slices of Colomba and enjoy them with jam, or fry them as French toast. \u003c\/p\u003e\n\u003cp\u003eThe Colomba is hand-wrapped in pink paper in the typical Galup design and is a valuable, welcome gift during the Easter season.\u003c\/p\u003e\n\u003ch3\u003eGalup – una storia italiana\u003c\/h3\u003e\n\u003cp\u003eThe traditional bakery Galup is known for high-quality Panettone and Colombe, the Easter cake, and has been since 1922 when Pietro Ferrua first baked them. Times have changed, but the Galup yeast cake is still baked with the same mother yeast, which is refreshed every day with water and flour and is the sanctuary of the patisserie. The mother yeast is one of the decisive factors, as it guarantees the authenticity of the flavors, the balanced taste and the soft dough, which has a full 40 hours to rise before being baked. But not only the yeast has a great influence on the quality of the Galup Colomba. Very fresh eggs from free-range chickens, selected wheat flour, fresh Italian milk, traditional butter and oranges candied only with sugar, as well as Piedmontese hazelnuts are allowed in the dough of the traditional cake. This is how good the traditional Colomba pasquale can taste!\u003c\/p\u003e\n\u003ch3\u003eColomba pasquale – the Easter cake from Italy\u003c\/h3\u003e\n\u003cp\u003eWhat Panettone is to Italians at Christmas, Colomba is to them at Easter. The Colomba is a traditional yeast cake baked in the shape of a flying dove, a dove of peace. The soft yeast cake is baked without raisins but is full of candied oranges. It must contain at least 15% candied fruit to be called Colomba, but only 1% yeast.\u003c\/p\u003e\n\u003cp\u003eGalup says this about its Colomba Pasquale: \"The dove is the symbol of spring and Easter. With its iconic shape and its fresh and light ingredients, the orange aroma and crunchy almond pieces, this yeast cake is meant to bring a touch of freshness and sweetness to every table. Buon Appetito\"\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"750 g","offer_id":53071561621838,"sku":"031VIA860501","price":29.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/galup-colomba-tradizionale-750g.jpg?v=1750983963"},{"product_id":"galup-colomba-paradiso-750g","title":"Colomba Paradiso","description":"\u003ch2\u003eDiscover the Galup Colomba Paradiso for Easter\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eGalup Colomba Paradiso\u003c\/strong\u003e is a fine Easter brioche with the aromatic scent of oranges, completely free of candied fruits or raisins. Its soft and even dough, perfected at the end of the baking process by just the right browning, is simply a delight. What makes the Galup Colomba special is the absence of candied fruits and raisins; instead, orange fruit paste is used.\u003c\/p\u003e\n\u003cp\u003eClassic in its recipe, the Colomba is characterized by the purity of its flavor. Flour, butter, eggs, orange fruit paste, and natural yeast make the Colomba a unique dessert and a good companion to tea or coffee, but it also tastes wonderful with Prosecco. You can also toast slices of Colomba and enjoy them with jam, or make French toast with them.\u003c\/p\u003e\n\u003cp\u003eThe Colomba is hand-wrapped in cream-colored paper in the typical Galup design and makes a valuable, welcome gift for Easter.\u003c\/p\u003e\n\u003ch3\u003eGalup – una storia italiana\u003c\/h3\u003e\n\u003cp\u003eThe traditional bakery Galup is known for high-quality Panettone and Colombe, the Easter cake, and has been since 1922 when Pietro Ferrua first baked them. Times have changed, but the Galup brioche is still baked with the same mother yeast, which is refreshed daily with water and flour and is the confectionery's sanctuary. The mother yeast is crucial because it guarantees the authenticity of the flavors, the balanced taste, and the soft dough, which is given a full 40 hours to rise before baking. But it's not just the yeast that greatly influences the quality of the Galup Colomba. Very fresh eggs from free-range hens, selected wheat flour, fresh Italian milk, traditional butter, and oranges candied only with sugar, as well as Piedmontese hazelnuts, are allowed into the dough of the traditional cake. This is how good the traditional Colomba pasquale can taste!\u003c\/p\u003e\n\u003ch3\u003eColomba paradiso – the Easter cake from Italy\u003c\/h3\u003e\n\u003cp\u003eWhat Panettone is to Italians at Christmas, Colomba is to them at Easter. The Colomba is a traditional brioche baked in the shape of a flying dove, a symbol of peace. The soft brioche is baked without raisins, but in this case, it's packed with orange fruit paste.\u003c\/p\u003e\n\u003cp\u003eGalup says about its Colomba Pasquale: “The dove is the symbol of spring and Easter. With its iconic shape and its fresh and light ingredients, this brioche is meant to add a touch of freshness and sweetness to every table.”\u003c\/p\u003e\n\u003cp\u003eExperience the unmistakable Gran Galup recipe, now even more delicate. Without candied fruits and sultanas, only with citrus notes of oranges, butter, and fresh egg yolks. For dusting with powdered sugar.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"750 g","offer_id":53071561687374,"sku":"031VIA860502","price":29.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/galup-colomba-paradiso-750g-v.jpg?v=1750983966"},{"product_id":"san-marzano-tomaten-vintage-400g","title":"San Marzano Tomatoes, 'Vintage'","description":"\u003ch2 id=\"speakable-headline\"\u003eSan Marzano tomatoes in a nostalgic vintage tin\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Viani 'Vintage' San Marzano tomatoes are the same whole peeled tomatoes from Campania as the classic tin – just in nostalgic printed metal packaging that also makes for a lovely gift.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e 'Vintage' from the Antonio Viani range come in a retro-design tin – the same recipe inside as Viani's classic San Marzano tin, but with a label on the outside that looks more like an old country kitchen cupboard than a supermarket shelf. If you leave the tin out in the kitchen or give it as a gift, you get two things at once: good tomatoes and a pretty decorative piece for the kitchen shelf that can even live on as a small vase or utensil holder after opening.\u003c\/p\u003e\n\u003ch3 id=\"spk-dose\"\u003eA tin with a story, not a DOP seal\u003c\/h3\u003e\n\u003cp\u003eMany canned tomatoes disappear into the pantry the moment they land in the shopping cart. The vintage tin is made to be left out on the countertop – as a splash of color next to pasta and olive oil, or wrapped in a gift basket with pasta and a good glass of wine. The content remains just as serious as in the simpler tin: tomatoes of the San Marzano Due variety, a more robust breed that emerged after the original San Marzano tomato was almost wiped out by fungal diseases.\u003c\/p\u003e\n\u003cp\u003eSince 1996, only the original tomato from the Agro Sarnese-Nocerino region has carried the EU-protected DOP seal – this tin does not have a DOP, but it does have the same elongated growth, the same firm, low-seed flesh, and the same volcanic soil of Campania where the original variety once grew.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eFirm, fruity, with a subtle sweetness\u003c\/h3\u003e\n\u003cp\u003eSimmered in their own juice, the flesh can be easily crushed with a fork without immediately falling apart. The taste is fruity and slightly sweet, with a fine acidity in the finish that tastes like summer rather than a tin. This firmness is exactly what is needed for a Sunday sugo that simmers slowly over low heat: the tomatoes hold their shape until you crush them with a wooden spoon yourself, gradually releasing their aroma into the sauce.\u003c\/p\u003e\n\u003ch3 id=\"spk-kueche\"\u003eFrom Sunday sugo to a thoughtful gift\u003c\/h3\u003e\n\u003cp\u003eRoughly crush the tomatoes and let them simmer quietly with onion, garlic, and a splash of olive oil for an hour until the sugo becomes dark and creamy – great with \u003ca href=\"\/en\/products\/cipriani-nudeln-bio-spaghetti\"\u003eorganic spaghetti\u003c\/a\u003e or a simple gnocchi dish. If you like, stir in a spoonful of butter and some freshly grated Parmesan at the end; this removes the last sharp edge of acidity from the sugo and makes it noticeably rounder on the palate.\u003c\/p\u003e\n\u003cp\u003eOr simply pass the tin on as a gift, together with a packet of good pasta, to someone who previously thought canned tomatoes were purely an emergency product – the vintage look turns a pantry item into a small gift in no time at all.\u003c\/p\u003e\n\u003ch3 id=\"spk-manufaktur\"\u003ePreserved at Solania in Sarno\u003c\/h3\u003e\n\u003cp\u003eThe tomatoes are preserved at Solania in Sarno: around 70 contract farmers from the region deliver the harvest as soon as it has reached its full color, usually harvested and processed at the facility on the same day so that as little time as possible passes between the field and the tin. They are brought to Germany by Antonio Viani, an importer who visits his producers individually.\u003c\/p\u003e\n\u003cp\u003eYou can find the classic version of this tomato as \u003ca href=\"\/en\/products\/san-marzano-tomaten-ganz-geschaelt\"\u003eSan Marzano tomatoes – in their own juice\u003c\/a\u003e, further canned goods in our \u003ca href=\"\/en\/collections\/tomaten\"\u003ecanned tomatoes\u003c\/a\u003e overview, and more from our Italian range in the \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani Imports\u003c\/a\u003e collection. Two tins, one tomato, two occasions: one for everyday pantry use, the other for the moment when a canned tomato is allowed to look the part.\u003c\/p\u003e\n\u003cp\u003eContents 400 g – Drained weight 260 g\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"400 g \/ 260 g","offer_id":53071583674702,"sku":"043VIA740022","price":2.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/san-marzano-tomaten-vintage-400g.jpg?v=1750984497"},{"product_id":"prosciutto-crudo-italienischer-schinken","title":"Prosciutto Crudo – Italian Ham","description":"\u003ch2 id=\"speakable-headline\"\u003eProsciutto Crudo with thirty months of patience\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eProsciutto Crudo is air-dried Italian ham made from two ingredients: pork and salt. This particular one is aged for thirty months in the Devodier cellars near Parma and arrives thinly sliced and layered in waves.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eProsciutto Crudo\u003c\/strong\u003e from Devodier is an air-dried Italian ham from Emilia-Romagna, sliced and vacuum-packed. The ingredient list contains two things: 95 percent pork, 5 percent salt. Nothing else—no nitrite, no sugar, no smoke. What creates the flavor is the thirty months that follow.\u003c\/p\u003e\n\u003ch3\u003eTwo ingredients and thirty months of time\u003c\/h3\u003e\n\u003cp\u003eA raw ham needs nothing but salt, cool air, and a great deal of time. The ham does everything else itself while it hangs.\u003c\/p\u003e\n\u003cp\u003eAfter salting, the meat rests, is washed, and then moves into the aging cellars, where it dries slowly throughout the seasons. In the process, proteins break down, free amino acids are formed, and from this comes that deep, nutty-sweet spice that distinguishes a long-aged ham from a young one. Devodier offers 24, 30, and 36 months; this one is in the middle.\u003c\/p\u003e\n\u003cp\u003eAs a result, the meat is dark red and almost translucent, the fat rim ivory-colored and soft. It melts on the tongue rather than being chewed, and it tastes salty, nutty, and has a long finish. You don't hear thirty months, but you taste them.\u003c\/p\u003e\n\u003cp\u003eWhen sliced, it is laid out loosely in waves instead of being stacked flat so that the slices can be lifted individually without sticking together. With 27 grams of protein and 16 grams of fat per 100 grams, the ham is also strongly seasoned: it contains 4.6 grams of salt, so you should season everything else on the plate sparingly accordingly.\u003c\/p\u003e\n\u003ch3\u003eOn bread, with melon, over warm pasta\u003c\/h3\u003e\n\u003cp\u003eThe ham needs no accompaniment. A piece of white bread, a glass of red wine, a few slices from the pack—that's all it takes.\u003c\/p\u003e\n\u003cp\u003eIt goes classically with melon or fig, where the sweetness plays against the salt, with young Pecorino and breadsticks, or as an antipasto alongside pickled vegetables. On a board with a \u003ca href=\"\/en\/products\/falorni-fenchel-salami\"\u003efennel salami\u003c\/a\u003e and a few olives, you have an appetizer ready in two minutes.\u003c\/p\u003e\n\u003cp\u003eIt unfolds differently when warm: placed over freshly drained \u003ca href=\"\/en\/products\/rustichella-dabruzzo-spaghetti-500g\"\u003espaghetti\u003c\/a\u003e, where the residual heat melts the fat, or added to a pizza bianca at the end. You just shouldn't cook it with the dish, or it will become tough and lose exactly what took thirty months to achieve. Take it out of the refrigerator a quarter of an hour before eating; it only tastes half as good cold.\u003c\/p\u003e\n\u003ch3\u003eDevodier in the hills of Lesignano\u003c\/h3\u003e\n\u003cp\u003eThe Devodier family has been in animal husbandry since 1700; butchery and awards were added in the 19th century, and curing and aging have been practiced since the beginning of the 20th century.\u003c\/p\u003e\n\u003cp\u003eIn the 1950s, Enrico Devodier moved up into the hills of Lesignano de' Bagni and built the old cellars there, where the aging still takes place today. In 1963, he was one of the founders of the Parma Ham Consortium. Today, his son Luigi runs the company, with the historic headquarters in Lesignano and a second facility in Pilastro di Langhirano, where slicing has taken place since 2007.\u003c\/p\u003e\n\u003cp\u003eYou can see that the family thinks in the long term on the roof: a large photovoltaic system, a solar system for hot water, and heavily insulated roof panels. In 2024, Devodier was named the best prosciutto producer in Italy at the Italy Food Awards, and Gambero Rosso lists the thirty-month ham as an \"Eccellenza.\" It is brought to the German shelf by \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani\u003c\/a\u003e; more ham can be found under \u003ca href=\"\/en\/collections\/schinken\"\u003eHam\u003c\/a\u003e. Two ingredients, two and a half years. It hardly gets more artisanal than this.\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"80 g","offer_id":53073466687822,"sku":"050VIA305326","price":11.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/devodier-proscuitto-crudo-italienischer-schinken.jpg?v=1751006133"},{"product_id":"viani-limoncello-500ml","title":"Limoncello Il Convento","description":"\u003ch2 id=\"speakable-headline\"\u003eLimoncello from Massa Lubrense with lemons from the monastery garden\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eLimoncello il Convento is a lemon liqueur from the Sorrentine Peninsula, cold-macerated from the peels of the Ovale di Sorrento variety. There are 350 grams of lemons in every liter, significantly more than the protected designation of origin requires.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLimoncello\u003c\/strong\u003e il Convento comes from Massa Lubrense in Campania and is made from three things: alcohol, sugar, and lemon peel. Only fruits of the Ovale di Sorrento variety are used—the ecotype behind the protected \"Limone di Sorrento\" designation. As stipulated by the production specifications, the fruit is harvested by hand.\u003c\/p\u003e\n\u003ch3\u003eOnly the peel, only cold, no shortcuts\u003c\/h3\u003e\n\u003cp\u003eFor Limoncello, only the yellow part of the peel counts. The white pith underneath carries a bitterness that no one wants, and it must therefore be left exactly where it belongs.\u003c\/p\u003e\n\u003cp\u003eThe peels are removed by hand and steeped cold in pure alcohol for eight to ten days, in stainless steel containers and without heat. This is called cold maceration, and it is strictly required for the protected designation \"Liquore di limone di Sorrento.\" Afterward, it is strained and diluted to drinking strength with cane sugar dissolved in water.\u003c\/p\u003e\n\u003cp\u003eThe production specifications require at least 250 grams of whole lemons per liter. Il Convento uses 350 grams. This number explains more about the liqueur than any adjective: it is dense, intensely lemony, and tastes of fruit rather than flavoring.\u003c\/p\u003e\n\u003cp\u003eIn the glass, it is a vibrant yellow and slightly cloudy, because the essential oils of the peel precipitate when diluted. A clear, glassy Limoncello has usually been filtered, and some of the aroma is lost along with the sediment. This cloudiness is therefore not a flaw, but a hallmark.\u003c\/p\u003e\n\u003ch3\u003eIce-cold from the freezer after a meal\u003c\/h3\u003e\n\u003cp\u003eLimoncello belongs in the freezer, not the cupboard. At sub-zero temperatures, it becomes thick and velvety without freezing, and that is exactly how it is drunk in Campania.\u003c\/p\u003e\n\u003cp\u003eIt is served in small, also pre-chilled glasses after a meal—just a finger's width, no more. It is fresh rather than perfumed, pleasantly tart in the background, and not as sweet as many industrial bottlings. Lemony, cool, with a fine bitterness at the end.\u003c\/p\u003e\n\u003cp\u003eFurthermore, it can be extended: with Prosecco and ice for a Limoncello Spritz, poured over vanilla ice cream or lemon sorbet, in a tiramisu instead of coffee, or as a splash in a lemon cream. Topped with \u003ca href=\"\/en\/products\/viani-prosecco-doc-spumante-brut\"\u003eProsecco\u003c\/a\u003e, it makes the aperitif with which every evening begins on the Amalfi and Sorrentine coasts.\u003c\/p\u003e\n\u003ch3\u003eThe Pollios and a 14th-century monastery\u003c\/h3\u003e\n\u003cp\u003eIt all started in 1935, when the farmer Antonino Pollio bought the land that the monks had previously cultivated. Wine, olive oil, and rosolio were produced there first; lemons were added later and gradually became the main business.\u003c\/p\u003e\n\u003cp\u003eThe name comes from the neighboring 14th-century monastery, where the Order of Minims lived. The lemon gardens of the peninsula lie beneath pergolas of chestnut wood and nets that protect the trees from wind and cold—a construction method that has remained the same for centuries. Today, the family business is run by the next generation, Peppe Pollio.\u003c\/p\u003e\n\u003cp\u003eThe liqueur itself has only existed since 1995. Until then, the business was simply a fruit farm; then the family decided to process their own lemons into Limoncello, and they stuck with it. It is brought to the German shelf by \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani\u003c\/a\u003e; you can find more in this category under \u003ca href=\"\/en\/collections\/fruchtlikoer\"\u003efruit liqueur\u003c\/a\u003e and in the \u003ca href=\"\/en\/collections\/italien\"\u003eItaly\u003c\/a\u003e collection. The grandfather probably never would have expected this to become a dedicated branch of the business in thirty years. Ice cold, yellow, a finger's width. You can't get more \"South\" in a glass.\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"500 ml","offer_id":53073601167694,"sku":"020VIA9535","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-limoncello-500ml_087874c4-08e3-46d2-a619-63a0b91d9c84.jpg?v=1751010771"},{"product_id":"viani-prosecco-doc-spumante-brut","title":"Prosecco DOC Spumante Brut","description":"\u003ch2 id=\"speakable-headline\"\u003eProsecco DOC Spumante Brut for a Toast\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eProsecco DOC Spumante Brut is an Italian sparkling wine made from the Glera grape, fermented in pressurized tanks, and produced in the driest of the common Prosecco styles. Fine-bubbled, apple-fresh, and dry enough to be enjoyed before a meal.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eProsecco DOC Spumante Brut\u003c\/strong\u003e is a sparkling wine from northeastern Italy, produced according to the regulations of the Denominazione di Origine Controllata. It is fine-bubbled, fruit-forward, and made in the brut style, which allows for less than 12 grams of residual sugar per liter. This makes it the driest of the three common Prosecco varieties.\u003c\/p\u003e\n\u003ch3\u003eGreen apple, delicate almond, fine perlage\u003c\/h3\u003e\n\u003cp\u003eThe aroma features green apples and pears, followed by a delicate note of almond, typical of the Glera grape. Fresh and uncomplicated, with no yeasty notes.\u003c\/p\u003e\n\u003cp\u003eThis is the signature of Glera: a sparkling wine that strives not for brioche and roasted aromas, but for fruit. If you are looking for hints of Champagne, this is not the right choice; if you want a fresh, straightforward aperitif, it is exactly right.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is lively and fruity, with a fine and not overly aggressive perlage. Brut here truly means dry: while an Extra Dry with 12 to 17 grams of residual sugar tastes noticeably sweet, this one remains clearly on the dry side. Fresh, fruity, crisp.\u003c\/p\u003e\n\u003cp\u003eServe it well chilled at 6 to 8 degrees Celsius in a slender glass that highlights the bubbles and gathers the aroma. A champagne coupe would be the wrong choice, as both the bubbles and the scent would dissipate too quickly.\u003c\/p\u003e\n\u003cp\u003eIncidentally, Spumante simply means sparkling wine, in contrast to Frizzante, which is produced with less pressure and consequently has more restrained bubbles. On the label, this is an important distinction; in the glass, it is an immediately perceptible one.\u003c\/p\u003e\n\u003ch3\u003eAs an aperitif, in a Spritz, with fish and antipasti\u003c\/h3\u003e\n\u003cp\u003eIt is the Italian aperitif par excellence, and the Brut style is the most suitable for this purpose because it stimulates the appetite instead of satiating it.\u003c\/p\u003e\n\u003cp\u003eOn its own, it pairs well with antipasti, \u003ca href=\"\/en\/products\/prosciutto-crudo-italienischer-schinken\"\u003ecured ham\u003c\/a\u003e, seafood, and light fish, as well as fried vegetables. Because it is dry, it can also handle salty accompaniments that would overwhelm a sweeter sparkling wine.\u003c\/p\u003e\n\u003cp\u003eMixed, it serves as the base for well-known aperitivi: with Aperol and soda for a Spritz, with peach puree for a Bellini, or topped with a splash of \u003ca href=\"\/en\/products\/viani-limoncello-500ml\"\u003eLimoncello\u003c\/a\u003e. In Italy, it is also served with panettone and \u003ca href=\"\/en\/products\/galup-colomba-tradizionale-750g\"\u003eColomba\u003c\/a\u003e, where we might otherwise have coffee. With sweet pastries, this dry style works better than one might expect, as it provides a counterpoint rather than simply adding to the sweetness.\u003c\/p\u003e\n\u003ch3\u003eNine provinces, one protected origin\u003c\/h3\u003e\n\u003cp\u003eSince 2009, \"Prosecco\" no longer refers to the grape variety, but to the growing region. The grape has officially been called Glera since then, and the name Prosecco is tied to its origin.\u003c\/p\u003e\n\u003cp\u003eThe region encompasses nine provinces in Veneto and Friuli-Venezia Giulia. The wine must contain at least 85 percent Glera; the rest may come from local varieties. This regulation was established as a protection against imitations, which were previously made from completely different grapes under the same name.\u003c\/p\u003e\n\u003cp\u003eThose who prefer more specificity can find the smaller Conegliano Valdobbiadene area within the same family, designated as DOCG, where the slopes are steeper and yields are lower. For an uncomplicated aperitif, however, the DOC level is exactly the right address.\u003c\/p\u003e\n\u003cp\u003eFermentation is almost always carried out using the Charmat method in pressurized tanks rather than in the bottle. This is not a cost-saving measure, but a conscious decision: the second fermentation in the tank preserves the fresh primary fruit that long aging on the lees would mask. \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani\u003c\/a\u003e brings it to the shelf; you can find more sparkling options under \u003ca href=\"\/en\/collections\/trinken-prickelnd-prosecco-cava\"\u003eProsecco and Cava\u003c\/a\u003e. A sparkling wine for a Wednesday evening just as much as for New Year's Eve. Chill, open, toast.\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"750 ml","offer_id":53073777131854,"sku":"020VIA9154","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Viani-Prosecco-DOC-Spumante-Brut.jpg?v=1751009136"},{"product_id":"marques-de-valdueza-rotwein","title":"Valdueza Red Wine – 2021","description":"\u003ch2\u003eMarqués de Valdueza – Red Wine 2021\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eValdueza Red Wine 2021\u003c\/strong\u003e from the \u003cstrong\u003eMarqués de Valdueza\u003c\/strong\u003e winery is a powerful Spanish red wine from Extremadura. Three different wines are grown on approximately 18 hectares. The Valdueza is a cuvée of the international grape varieties Merlot and Syrah, as not only Tempranillo and Garnacha are cultivated everywhere in Spain.\u003c\/p\u003e\n\u003cp\u003eOnly after a thorough study of the soils did Fadrique Marqués de Valdueza and his oenologist select the grape varieties to choose the best ones for their terroir and thus produce the best possible wine. One part of this Valdueza cuvée matured for a year in stainless steel tanks, another part in French oak barrels. Powerful, full-bodied and lively probably best describes the deep red Valdueza red wine. Velvety with spicy aromas of blackcurrant and wild berries, it accompanies dishes with dark meat and game. \u003c\/p\u003e\n\u003ch3\u003eMarqués de Valdueza – Spanish Red Wine \u003c\/h3\u003e\n\u003cp\u003eSustainable work with methods that respect nature is part of the philosophy of the old aristocratic family of Marqués de Valdueza. Romantics will say that the Valdueza family is one of the last families to still drive cattle on horseback from Extremadura to Ávila. For gourmets, the name Valdueza means a magnificent olive oil, red wine, vinegar and honey.\u003c\/p\u003e\n\u003cp\u003eMarqués de Valdueza products are produced at the Perales de Valdueza winery, which has been closely linked to the family history for many generations and is located near the city of Mérida in the province of Extremadura. The city of Emerita Augusta was the capital of the Lusitana province of the Roman Empire. As usual, Rome founded its largest cities where the best grapevines and olive trees could be cultivated. Just as the Valdueza family has been doing for many centuries, attaching great importance to environmental preservation.\u003c\/p\u003e\n\u003cp\u003eRed Wine Spain 14.5% Vol. Alc\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"750 ml","offer_id":53073924063566,"sku":"011VIA9150","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marques-de-valdueza-rotwein-2021.jpg?v=1751010755"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/collections\/viani-online-shop.png?v=1768229791","url":"https:\/\/norgutes.com\/en\/collections\/antonio-viani-importe.oembed","provider":"nur Gutes","version":"1.0","type":"link"}