{"title":"Italy","description":"\u003ch2 id=\"speakable-headline\"\u003eItaly on the plate, from Piedmont to Sicily\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eItalian specialties at nur Gutes are the provisions of a peninsula filled with stubborn regional cuisines: hazelnut cream and Gianduiotti from Piedmont, balsamic vinegar from Modena, Lugana from Lake Garda, and Lambrusco from Emilia. Plus egg pasta from the Marche, olive oil and vincotto from Apulia, pesto from Liguria, Cantucci from Tuscany, and pistachios from Sicily. Made by families who put their town on the label.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eItalian specialties\u003c\/strong\u003e at nur Gutes mean fine food from Italy with origins traceable down to the village level. We carry Italian groceries from all over the country; pasta and sauces, olive oil and balsamic vinegar, chocolate and pastries, while Italian wine, grappa, and lemonade stock our beverage shelves. Sourced since 2002 from family businesses whose owners we know by their first names. The alpine, bilingual province in the north, with its mountain apple juice, speck, and Gewürztraminer, is featured on our own \u003ca href=\"\/en\/collections\/suedtirol\"\u003eSouth Tyrol\u003c\/a\u003e page.\u003c\/p\u003e\n\n\n\u003ch3\u003eA peninsula that cooks differently in every province\u003c\/h3\u003e\n\n\u003cp\u003eItalian cuisine only exists in the plural, because every region cooks with what its soil provides and clings to it like a family crest.\u003c\/p\u003e\n\n\u003cp\u003eIn Piedmont, butter, rice, and hazelnuts rule: Tajarin with butter and sage, risotto from Vercelli, and in the autumn, the white truffle of Alba. Gianduia from Turin was created when the Continental Blockade made cocoa scarce, and chocolatiers stretched it with hazelnuts from the Langhe. Emilia-Romagna is the country's pantry: Parmigiano Reggiano, Prosciutto di Parma, tortellini in broth, and balsamic vinegar that travels through batteries of barrels in the attics of Modena.\u003c\/p\u003e\n\n\u003cp\u003eFurther south, butter gives way to olive oil: Liguria grinds basil, pine nuts, and cheese into pesto, Tuscany dunks Cantucci in Vin Santo and seasons its salami with fennel. Rome stirs up Cacio e Pepe from Pecorino and pepper, Campania provides the San Marzano tomato, Apulia shapes orecchiette and presses a peppery oil from the Coratina olive. Sicily layers pistachios from Bronte, ricotta, and almonds into cannoli and cassata.\u003c\/p\u003e\n\n\n\u003ch3\u003eLugana, Lambrusco, and Nebbiolo in the glass\u003c\/h3\u003e\n\n\u003cp\u003eItalian wine grows from the edge of the Alps to Pantelleria, and almost every region guards a grape variety that is unique to it.\u003c\/p\u003e\n\n\u003cp\u003eIn Piedmont, Nebbiolo stands for Barolo and Barbaresco; in Veneto, Glera for Prosecco from the hills of Conegliano and Valdobbiadene. On the southern shore of Lake Garda, between Sirmione and Lonato, grows the Turbiana for Lugana. This is a white wine grown on clay and moraine, protected from spring frosts by the lake.\u003c\/p\u003e\n\n\u003cp\u003eIn Emilia, Lambrusco sparkles—a red sparkling wine made from Salamino, Grasparossa, and Sorbara—and it belongs with salami and tortellini like a lid on a pot. Apulia delivers Primitivo and Negroamaro, while Sicily offers Nero d'Avola.\u003c\/p\u003e\n\n\u003cp\u003eWe carry \u003ca href=\"\/en\/products\/perla-del-garda-lugana-perla-2025\"\u003eLugana from Perla del Garda\u003c\/a\u003e in Lonato, where Giovanna Prandini cultivates her Turbiana on moraine hills. Pasini San Giovanni has been bottling wine by the lake since 1958 and is now certified organic. The Lambrusco comes from \u003ca href=\"\/en\/collections\/lusvardi\"\u003eLusvardi\u003c\/a\u003e in Reggio Emilia, yeast-cloudy as Senzafondo or clear as Brut, and the Primitivo from Cantine Due Palme in Salento. \u003ca href=\"\/en\/collections\/distilleria-marzadro\"\u003eMarzadro\u003c\/a\u003e has been distilling grappa in Nogaredo since 1949, now in its third generation, using single-varietal pomace.\u003c\/p\u003e\n\n\n\u003ch3\u003ePantry between Liguria and Apulia\u003c\/h3\u003e\n\n\u003cp\u003eThe Italian delicacies at nur Gutes represent houses where the owner still tastes the food themselves.\u003c\/p\u003e\n\n\u003cp\u003eIn Villanova d'Albenga, \u003ca href=\"\/en\/collections\/la-gallinara\"\u003eLa Gallinara\u003c\/a\u003e has been stirring Pesto Genovese since 1986, in which Genovese basil DOP is at the top of the ingredient list. In Roccascalegna in the Abruzzo region, the De Laurentiis family harvests the Francavillese, a pear tomato, in August. That very same day, it ends up as \u003ca href=\"\/en\/products\/don-antonio-sugo-tradizionale-480ml\"\u003eSugo from Don Antonio\u003c\/a\u003e in a milk bottle with a white paper cap, coarsely chopped instead of puréed.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil comes primarily from Apulia, from Molfetta on the Adriatic, where Giuseppe Ciccolella is the fourth generation to tend around 8,000 olive trees, including Coratina and Ogliarola Barese. Bottling only happens upon order, so the \u003ca href=\"\/en\/collections\/olio-ciccolella\"\u003eolive oil\u003c\/a\u003e arrives fresh. In Andria on the edge of the Murgia, Savino Muraglia fills his Coratina oil into hand-potted ceramic jugs—a tradition in its fifth generation, with one tree in the grove approximately 450 years old.\u003c\/p\u003e\n\n\u003cp\u003eThe pasta comes from the Marche and Abruzzo: egg noodles from Filotea in Ancona and La Campofilone, bronze-die spaghetti from Rustichella d'Abruzzo in Pianella, made by the Peduzzi family since 1924. Balsamic vinegar comes from Modena, where Massimo Malpighi guards over 3,500 barrels at the \u003ca href=\"\/en\/collections\/acetaia-malpighi\"\u003eAcetaia Malpighi\u003c\/a\u003e. Every child in the family inherits their own battery of barrels there, branded with their name.\u003c\/p\u003e\n\n\n\u003ch3\u003eAntipasto, Primo, Secondo, Dolce\u003c\/h3\u003e\n\n\u003cp\u003eThe Italian sequence of courses is the simplest way to structure an evening, requiring supplies rather than culinary wizardry.\u003c\/p\u003e\n\n\u003cp\u003eThe antipasto begins with bread, a bowl of olive oil for dipping, and a few drops of balsamic vinegar on top. Served with fennel salami from Greve in Chianti, breadsticks from Carmagnola, and sardines from Anzio, which \u003ca href=\"\/en\/collections\/sardine-pollastrini\"\u003ePollastrini\u003c\/a\u003e has been packing in olive oil since 1889. The primo is the entrance of the pasta: tagliatelle with sugo, linguine with pesto, or tagliolini with truffle, lifted into the sauce a minute before it's finished.\u003c\/p\u003e\n\n\u003cp\u003eFor the secondo, meat or fish is enough, served with Vincotto from Lizzanello, the sweet-and-sour condiment made from boiled-down grape must that the Calogiuri family has been producing since 1825. For the dolce, there are Cantucci from Prato or Quarrata, Tartufi from Turin, Cuneesi from Fossano, or a spoonful of \u003ca href=\"\/en\/products\/papa-dei-boschi-crema-di-nocciola-la-reina\"\u003ehazelnut cream from Papa dei Boschi\u003c\/a\u003e made from Tonda Gentile hazelnuts from the Langhe. Afterward, an espresso, then grappa—or lemonade from Galvanina in Rimini.\u003c\/p\u003e\n\n\n\u003ch3\u003eTartufi from Turin, Torrone from Asti, wheat germ from Tuscany\u003c\/h3\u003e\n\n\u003cp\u003eBehind the fine food from Italy are families whose stories we have heard firsthand.\u003c\/p\u003e\n\n\u003cp\u003eSergio Arzilli was in his parents' pastry shop on Via Catania in Turin until a celiac diagnosis in his thirties forced him out of the bakery. In 1992, he founded La Perla di Torino and made the Tartufo dolce gluten-free. The Perla Nera is modeled after the Mole Antonelliana, the landmark of Turin; his daughter Valentina has been running the business since 2010.\u003c\/p\u003e\n\n\u003cp\u003eIn Asti, \u003ca href=\"\/en\/collections\/d-barbero\"\u003eD.Barbero\u003c\/a\u003e has been crafting Torrone and Gianduiotti since 1883, now under Giovanni Barbero and his nephew Davide Maddaleno, representing seven generations. The workshop has been located in the old Gerbi bicycle factory since 1953, which came into the family through the marriage of Davide Barbero to Paola Gerbi. Her father was the racing cyclist Giovanni Gerbi, the \"Diavolo Rosso,\" and his portrait hangs in the stairwell. The Torrone cooks for up to seven hours before it is cut.\u003c\/p\u003e\n\n\u003cp\u003eAnd in Tuscany, the Morelli family has been using bronze dies for their pasta since 1860, founded in Lastra a Signa and located at the San Romano train station since 1924, where Teresa Giomi Morelli brought a branch of the business. Dino Morelli and his children Lucia, Antonio, and Marco add the wheat germ back into the dough, which mills usually sift out. It is dried for a maximum of 36 hours at 50 degrees, and when cooked, the kitchen smells of fresh bread.\u003c\/p\u003e\n\n\n\u003ch3\u003eFrom the Colomba to the Panettone\u003c\/h3\u003e\n\n\u003cp\u003eItalian specialties have an occasion for every month, and every holiday has its own pastry.\u003c\/p\u003e\n\n\u003cp\u003eAt Easter, the Colomba (dove-shaped leavened cake) is on the table, and the first asparagus meets egg pasta and Lugana. Summer belongs to the aperitivo: a Bellini from Harry's Bar in Venice, opened by Giuseppe Cipriani in 1931, whose family now bottles it as \u003ca href=\"\/en\/collections\/cipriani-food\"\u003eCipriani\u003c\/a\u003e. Accompanied by chinotto lemonade, cold Lambrusco, and San Marzano tomatoes.\u003c\/p\u003e\n\n\u003cp\u003eIn autumn, the white truffle of Alba, fennel salami, and after-dinner grappa return to the spotlight. In winter, the confectionery department becomes the Italian corner: Panettone from Asti, Turin, and Venice, Torrone with Piedmontese hazelnuts, Gianduiotti, Cuneesi, and Tartufi in metal tins. Curated boxes, from the olive oil duo to the large crate, are ready in our \u003ca href=\"\/en\/collections\/geschenke\"\u003egifts section\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThose traveling further west from Liguria will land on our France page. A list of all the other cuisines we carry can be found in our \u003ca href=\"\/en\/collections\/regionen\"\u003eregions\u003c\/a\u003e overview. And for those who think \"dolce vita\" requires a terrace with a sea view, let it be said: a kitchen table, a jar of sugo, and a chilled Lugana are enough.\u003c\/p\u003e\n\u003c\/blockquote\u003e","products":[{"product_id":"morelli-trueffel-pasta-250g","title":"Tagliolini al Tartufo – Truffle pasta with summer truffle","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliolini al Tartufo by Pasta Morelli, fine egg tagliolini with summer truffle from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFine, thin egg tagliolini from the Antico Pastificio Morelli, refined with real summer truffle and fresh wheat germ in the dough. Bronze-drawn and slowly dried at 50 °C. 250 g in a clear bag, cooking time 4 to 6 minutes. The uncomplicated truffle pasta for everyday life, without needing to buy fresh truffles.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTagliolini al Tartufo\u003c\/strong\u003e from \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are fine, thin egg ribbons made from Italian durum wheat semolina and fresh eggs, with real summer truffle (Tuber aestivum) in the dough. They also feature fresh wheat germ, which Morelli has been incorporating into every dough since 1860, giving the pasta a bready, cereal aroma when cooked. Tagliolini are the thinner sister of tagliatelle, just 2 to 3 millimeters wide. This makes them the ideal vehicle for delicate sauces and for the fine, unobtrusive character of the summer truffle.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eFine tagliolini with real summer truffle\u003c\/h3\u003e\n\u003cp\u003eWhen you open the box, a subtle mushroom scent drifts out—not overpowering, not perfumey, but with the fine, earthy tone characteristic of summer truffles. The difference from the aggressively sweet smell of cheap truffle oils is immediately apparent: real summer truffle (Tuber aestivum) is in the dough, with a content of just over one percent. The tagliolini are significantly narrower than tagliatelle, about 2 to 3 millimeters wide, with the typical rough bronze-drawn surface that allows sauce and butter to adhere perfectly.\u003c\/p\u003e\n\u003cp\u003eDuring cooking, the truffle aroma unfurls gently, like a veil settling over the kitchen. The pasta water remains almost clear with a slight yellow tint from the egg. On the palate, you first notice the fine sweetness of the egg, followed by the restrained truffle note—earthy, ripe, and mushroomy, without overpowering—and finally, the malty depth of the wheat germ provides the finishing touch. A pasta that doesn't shout about its luxury, but unfolds it quietly.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhich sauce goes well with Tagliolini al Tartufo?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: butter and Parmesan, nothing else. The classic preparation according to Italian home cooking: toss the cooked tagliolini in brown butter, add a spoonful of pasta water, and serve with coarsely shaved Parmigiano Reggiano and a hint of freshly ground pepper. That is completely sufficient—the truffle aroma from the dough takes the leading role, the butter binds, and the Parmigiano rounds it off.\u003c\/p\u003e\n\u003cp\u003eIf you prefer more creaminess, sauté shallots in butter, deglaze with a splash of white wine, add cream, and let it reduce briefly. Then toss the tagliolini in the mixture and serve with Parmesan. For special occasions, you can shave fresh summer truffle slices over the plate after serving—this takes the pasta to the next level, but it is not necessary.\u003c\/p\u003e\n\u003cp\u003eAlso fine: with seared scallops, with a poached egg and spinach, or as a side dish for veal loin. What doesn't work: robust tomato sauces, Pesto alla Genovese, or spicy meat ragùs—they will drown out the delicate truffle aroma.\u003c\/p\u003e\n\u003cp\u003eFor the cooking time, bring 2.5 liters of water per 250 g of pasta to a rolling boil, salt with a tablespoon of sea salt, and add the tagliolini. Fine egg noodles cook quickly: 4 to 6 minutes are enough. Save half a glass of pasta water before draining—it will make the butter sauce perfectly creamy.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli’s wheat germ secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, the part from which the new plant grows. It contains fat, which quickly turns rancid—flour without the germ has a longer shelf life. Morelli takes the opposite approach and incorporates the freshly sifted germ back into the dough immediately after milling. The family motto is \"Siamo fatti di un’altra pasta,\" roughly translated as \"We are made of different stuff.\"\u003c\/p\u003e\n\u003cp\u003eAntico Pastificio Morelli was founded in 1860 in Lastra a Signa near Florence. In 1924, Teresa Giomi Morelli, the grandmother of the current owners, brought a branch of the business to San Romano in the province of Pisa, right by the train station. The pastificio still operates there today, managed by Dino Morelli and his three children, Lucia, Antonio, and Marco, in the fifth generation.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: the dough is bronze-drawn, laid out by hand on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface binds every sauce better, and the slow drying process preserves the aromas of the wheat and the germ in the dough.\u003c\/p\u003e\n\u003cp\u003eThe sister egg pasta from our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e shares the same dough composition: the \u003ca href=\"\/en\/products\/morelli-tagliatelle-mit-steinpilzen\"\u003eTagliatelle ai Funghi Porcini\u003c\/a\u003e with porcini mushroom extract instead of truffle. For the pure durum wheat varieties without egg, there are the \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper. So the choice is yours: fine egg tagliolini for a delicate truffle evening, wide egg tagliatelle for autumn sauces, or pure durum wheat linguine for light, everyday cooking.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071131836750,"sku":"040DAN0001","price":5.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-trueffel-pasta-250g.jpg?v=1763128647"},{"product_id":"morelli-linguine-peperoncino","title":"Linguine Peperoncino – Spicy Pasta with Chili","description":"\u003ch2 id=\"speakable-headline\"\u003eLinguine Peperoncino by Pasta Morelli, red chili linguine from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLong, flat durum wheat linguine from the Antico Pastificio Morelli, flavored with red chili pepper and colored with dehydrated beetroot. Bronze-drawn, slowly dried at 50 °C, and made with fresh wheat germ in the dough. 250 g in a clear bag, cooking time 8 to 9 minutes. Pure durum wheat pasta without eggs, with a mild spicy flavor.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLinguine Peperoncino\u003c\/strong\u003e from \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are long, flat ribbons made from Italian durum wheat semolina, flavored with dried red chili and colored with dehydrated beetroot. The characteristic red tone comes from the beetroot, not the chili—the latter provides the pleasantly fiery seasoning. This pasta is a pure durum wheat variety without eggs. Like all Morelli pasta, it contains added fresh wheat germ, which Morelli has been incorporating into every dough since 1860, releasing a bready, cereal aroma when cooked.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eRed linguine with a fine chili kick\u003c\/h3\u003e\n\u003cp\u003eWhen opening the box, you are met with a warm, piquant aroma reminiscent of freshly dried bell peppers with a slightly toasted undertone. The linguine has a warm brick-red color with an orange tint—the color comes from the dehydrated beetroot powder, not the chili. Sometimes small, darker pieces of chili are visible in the pasta. The surface remains rough and matte, as with all bronze-drawn linguine from Morelli, ensuring that every sauce sticks well.\u003c\/p\u003e\n\u003cp\u003eWhile cooking, the pasta water turns slightly reddish, and the scent of chili rises along with the characteristic cereal notes of the wheat germ. On the palate, the pasta first reveals a warm, powerful depth from the beetroot, then the chili unfolds with a well-balanced spiciness—not brutally hot, but pleasantly tingly. A malty wheat germ note lingers in the finish. This is a pasta that confidently brings its own flavor to the table, so you should use sauce sparingly.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhich sauce goes well with Linguine Peperoncino?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: The pasta already has so much personality and spice that it does not pair well with aggressive sauces. The standard recipe is Aglio, Olio e Peperoncino—simply toss the linguine in good olive oil with garlic, a splash of cooking water to bind the sauce, and top with shaved Pecorino or Parmigiano. If you have guests who prefer milder flavors, just omit the additional fresh chili in the olive oil; the heat of the pasta itself is sufficient.\u003c\/p\u003e\n\u003cp\u003eOther companions that suit the chili seasoning: a classic tomato sauce with garlic (creating an Arrabbiata variation), creamy ricotta with lemon zest (to mellow the heat), shrimp in olive oil, grilled octopus, or a tuna carbonara. Vegetable ratatouille with zucchini, eggplant, and bell peppers also works well. With grilled meat, the pasta harmonizes particularly well with spicy salsicce or Italian sausages. Avoid: creamy white sauces without a counterbalance, as the fatty cream amplifies the chili heat rather than balancing it, and sweet variations with lots of mascarpone or honey.\u003c\/p\u003e\n\u003cp\u003eFor the cooking time, bring 2.5 liters of water to a boil per 250 g of pasta, salt with a tablespoon of sea salt, and add the linguine. Let cook for 8 to 9 minutes, stirring once. Save half a glass of the cooking water before draining—it will help bind the sauce perfectly later.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli’s wheat germ secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, the part from which a new plant grows. It contains fat, which quickly turns rancid—flour without the germ has a longer shelf life. Morelli takes the opposite approach, incorporating the freshly sifted germ back into the dough immediately after milling. The family motto is \"Siamo fatti di un’altra pasta,\" which loosely translates to \"We are cut from a different cloth.\"\u003c\/p\u003e\n\u003cp\u003eThe Antico Pastificio Morelli was founded in 1860 in Lastra a Signa near Florence. In 1924, Teresa Giomi Morelli, the grandmother of the current owners, moved a branch of the business to San Romano in the province of Pisa, right by the train station. The factory continues to operate there today, run by Dino Morelli and his three children, Lucia, Antonio, and Marco, representing the fifth generation.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: the dough is bronze-drawn, laid out by hand on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface binds any sauce better, and the slow drying preserves the wheat’s aromas and the germ within the dough.\u003c\/p\u003e\n\u003cp\u003eThe other flavored linguine in our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e share the same durum wheat semolina base and wheat germ content: \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper, and \u003ca href=\"\/en\/products\/morelli-linguine-knoblauch-basilikum\"\u003eLinguine Aglio e Basilico\u003c\/a\u003e with garlic and basil. Along with the Linguine Peperoncino, these offer three varieties for three different moods: spicy-hot, lemon-fresh, and herbal-warm.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071131967822,"sku":"040DAN0002","price":4.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-linguine-mit-peperoncino.jpg?v=1763128793"},{"product_id":"morelli-tagliatelle-mit-steinpilzen","title":"Tagliatelle with Porcini Mushrooms","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliatelle ai Funghi Porcini by Pasta Morelli, egg ribbon pasta with porcini mushroom extract from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBroad egg tagliatelle from Antico Pastificio Morelli, flavored with natural porcini mushroom extract and enriched with fresh wheat germ in the dough. Bronze-drawn and slowly dried at 50 °C. 250 g in a clear bag, cooking time 6 to 8 minutes. An autumn classic, served plain with butter or classically in a cream and white wine sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTagliatelle ai Funghi Porcini\u003c\/strong\u003e by \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are broad, flat egg ribbons made from Italian durum wheat semolina and fresh eggs, flavored with natural porcini mushroom extract. Added to this are the fresh wheat germ that Morelli has been incorporating into every dough since 1860, giving the pasta a bready, cereal aroma when cooked. The porcini flavor is infused into the dough via an extract rather than visible mushroom pieces. This keeps the pasta thin and delicate, while the seasoning permeates the noodle evenly.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eBroad ribbon pasta with the scent of porcini mushrooms\u003c\/h3\u003e\n\u003cp\u003eWhen you open the box, the dense scent of porcini mushrooms immediately rises to meet you – warm, earthy, with a hint of fresh autumn leaves. The tagliatelle are about 6 to 8 millimeters wide and significantly flatter than Morelli's linguine. The surface remains rough and matte, typical of the bronze-drawing process. This is not a coincidence, but craftsmanship: by being pressed through bronze dies, the dough acquires the tiny irregularities that later allow cream and butter sauces to cling perfectly to the noodle.\u003c\/p\u003e\n\u003cp\u003eDuring cooking, the dry woodland scent turns into a warm, creamy mushroom aroma. The pasta water shimmers slightly brownish, and the air above the pot fills with the characteristic Porcini smell, reminiscent of a freshly picked porcini mushroom in an October forest. On the palate, the pasta first reveals the delicate sweetness of the egg, then the full porcini flavor opens up, and finally, the malty depth of the wheat germ provides the finishing touch. Three layers that build and linger.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhich sauce goes well with Tagliatelle with porcini mushrooms?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: cream and white wine, and nothing else. The classic recipe for Tagliatelle ai Funghi Porcini requires sweating an onion in butter, adding fresh or dried porcini mushrooms, deglazing with a splash of white wine, pouring in cream, and seasoning with salt, pepper, and a little parsley. The Morelli porcini aroma in the dough elevates the sauce even further – so you can get away with using fewer porcini mushrooms in the sauce itself.\u003c\/p\u003e\n\u003cp\u003eFor a quick and easy version: toss the cooked tagliatelle in brown butter, add a spoonful of cooking water, and serve with coarsely shaved Parmigiano and a touch of freshly ground pepper. That is perfectly enough for an autumn evening. For something richer, whisk mascarpone until smooth with a little cooking water and stir in a teaspoon of porcini cream. This goes particularly well with game dishes such as venison loin or braised wild boar. Also good: with bacon cubes and shallots in truffle butter, or as a side dish for osso buco.\u003c\/p\u003e\n\u003cp\u003eFor the cooking time, bring 2.5 liters of water to a boil for every 250 g of pasta, salt with a tablespoon of sea salt, and add the tagliatelle. Egg tagliatelle cook faster than pure durum wheat pasta: 6 to 8 minutes is enough, depending on how al dente you like them. Save half a glass of cooking water before draining – it will make your sauce perfectly creamy later.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli's wheat germ secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, the part from which the new plant grows. It contains fats, which turn rancid quickly – flour without the germ has a longer shelf life. Morelli takes the opposite approach and reincorporates the freshly sifted germ into the dough immediately after milling. The family motto is \"Siamo fatti di un’altra pasta,\" loosely translated as \"We are made of different stuff.\"\u003c\/p\u003e\n\u003cp\u003eAntico Pastificio Morelli was founded in 1860 in Lastra a Signa near Florence. In 1924, Teresa Giomi Morelli, the grandmother of the current owners, moved a branch of the business to San Romano in the province of Pisa, right next to the train station. The pasta factory still operates there today, led by Dino Morelli and his three children, Lucia, Antonio, and Marco, in the fifth generation.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: the dough is bronze-drawn, laid out by hand on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface binds any sauce better, and the slow drying preserves the aromas of the wheat and the germ in the dough.\u003c\/p\u003e\n\u003cp\u003eThe sister egg pasta from our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e shares the same dough composition: the \u003ca href=\"\/en\/products\/morelli-trueffel-pasta-250g\"\u003eTagliolini al Tartufo\u003c\/a\u003e with summer truffles instead of porcini. For the pure durum wheat variants without egg, the \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper are available. So you have the choice: egg tagliatelle for autumn dishes and game sauces, pure durum wheat linguine for light, lemony variants.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071132066126,"sku":"040DAN0004","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-tagliatelle-steinpilze.jpg?v=1764856063"},{"product_id":"morelli-linguine-knoblauch-basilikum","title":"Linguine Aglio e Basilico – green pasta with garlic","description":"\u003ch2 id=\"speakable-headline\"\u003eLinguine Aglio e Basilico by Pasta Morelli, green linguine with garlic and basil from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLong, flat durum wheat linguine from the Antico Pastificio Morelli, flavored with natural garlic and basil concentrate and colored with dehydrated spinach. Bronze-drawn, slowly dried at 50 °C, and made with fresh wheat germ in the dough. 250 g in a transparent bag, cooking time 8 to 9 minutes. Not an egg pasta, but a pure durum wheat pasta with a green note.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLinguine Aglio e Basilico\u003c\/strong\u003e by \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are long, flat noodles made from Italian durum wheat semolina, refined with natural garlic and basil concentrates. Their characteristic green hue comes from finely dehydrated spinach in the dough, not from basil or eggs – the pasta is a pure durum wheat variety, also suitable for those who avoid eggs. Additionally, it contains fresh wheat germ, which Morelli has been reincorporating into every dough since 1860, giving the pasta a bready, cereal aroma when cooked.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eGreen noodles with a herb-garlic scent\u003c\/h3\u003e\n\u003cp\u003eUpon opening the box, an intense aroma hits you immediately: warm garlic with a fresh, herbaceous basil note in the background. The linguine shows a restrained, olive-green tone – not spinach green, but a subtle tint from 0.28 percent dehydrated spinach in the dough. The color varies slightly from strand to strand because the dough is laid out by hand. The surface remains rough and matte, like all bronze-drawn linguine from Morelli.\u003c\/p\u003e\n\u003cp\u003eWhen cooking, the small sensation for which Morelli is famous occurs: the pasta water turns slightly greenish, and a multi-layered scent rises: first the garlic, then the basil, with the grainy wheat germ note underneath. On the palate, the garlic dominates initially with a pleasantly round, non-sharp character. Then the basil opens up, and finally, the wheat germ adds its dark, bready depth. Three layers that cleanly detach from one another.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhat pairs well with linguine with garlic and basil?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: The pasta already carries so much flavor that it barely needs a sauce. The simplest version goes like this: toss the cooked linguine in a pan with a spoonful of cooking water, a drizzle of cold-pressed olive oil, and shaved Pecorino. Nothing more is needed, and many wouldn't want it any other way afterward.\u003c\/p\u003e\n\u003cp\u003eClassic accompaniments that suit the three basic aromas: a red tomato sugo with onions and thyme, a pesto alla Genovese (yes, that doubles the basil note, but it works surprisingly well), a lemon-cream sauce for white fish, shrimp in olive oil with chili, or a grilled vegetable mix with zucchini, bell peppers, and cherry tomatoes. Especially nice with Mediterranean grilled meats like lamb skewers or grilled Mediterranean fish.\u003c\/p\u003e\n\u003cp\u003eFor the cooking time, bring 2.5 liters of water per 250 g of pasta to a boil, add a tablespoon of sea salt, and put the linguine in. Let cook for 8 to 9 minutes, stirring once. Save half a glass of the cooking water before you drain it – this will help the sauce bind perfectly later.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli's wheat germ secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, the part from which the new plant grows. It contains fat, which turns rancid quickly – flour without the germ stays on the shelf longer. Morelli takes the opposite approach and reincorporates the freshly sifted germ into the dough immediately after milling. The family motto is \"Siamo fatti di un’altra pasta,\" loosely translated as \"We are cut from a different cloth.\"\u003c\/p\u003e\n\u003cp\u003eThe Antico Pastificio Morelli was founded in 1860 in Lastra a Signa near Florence. In 1924, Teresa Giomi Morelli, the grandmother of the current owners, brought a branch of the business to San Romano in the province of Pisa, right at the train station. The pasta factory still operates there today, led by Dino Morelli and his three children Lucia, Antonio, and Marco in the fifth generation.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: the dough is bronze-drawn, laid out by hand on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface binds every sauce better later on, while slow drying preserves the aromas of the wheat and the germ in the dough.\u003c\/p\u003e\n\u003cp\u003eThe other flavored linguine from our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e also share the same durum wheat semolina base and the same wheat germ content: the \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper and the \u003ca href=\"\/en\/products\/morelli-linguine-peperoncino\"\u003eLinguine Peperoncino\u003c\/a\u003e with red chili. In addition to the Linguine Aglio e Basilico, these offer three varieties for three moods: herbal-warm, lemon-fresh, and spicy-hot.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071132197198,"sku":"040DAN0005","price":4.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-linguine-knoblauch-und-basilikum.jpg?v=1764853096"},{"product_id":"rustichella-dabruzzo-spaghetti-500g","title":"Durum wheat spaghetti","description":"\u003ch2 id=\"speakable-headline\"\u003eBronze-die spaghetti, rough and al dente from the Abruzzo region\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRustichella d'Abruzzo spaghetti are durum wheat pasta made in Penne, in the Abruzzo region, following the same family recipe since 1924. Not an industrial product made with a Teflon die, but pasta drawn through bronze dies with a rough, satisfying surface for any sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eDurum wheat semolina spaghetti\u003c\/strong\u003e from Rustichella d'Abruzzo is the classic Italian pasta from the province of Pescara, crafted from just two ingredients: durum wheat semolina and the soft spring water of the Abruzzo region. Back in 1924, Gaetano Sergiacomo—known to everyone simply as \"Tanuccio\"—produced these very same durum wheat spaghetti in his small mill in Penne with the same patience that remains to this day.\u003c\/p\u003e\n\n\u003ch3\u003eRough, golden, holds onto sauce\u003c\/h3\u003e\n\u003cp\u003eAfter being drawn through traditional bronze dies, the surface remains pleasantly rough and golden-hued, ensuring that every sauce sticks where it belongs instead of sliding off the plate.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the spaghetti is firm to the bite, full-bodied, and leaves a slightly nutty finish—it prefers simplicity: fruity tomato sauce, Aglio e Olio e Peperoncino, or, as is popular in Southern Italy, a few shavings of bottarga on top. It is just as hospitable to oil and butter-based sauces as it is to finely chopped herbs and fresh vegetables.\u003c\/p\u003e\n\u003cp\u003eThe Abruzzo region unites the sea and the mountains in a small space; even in summer, you can ski on the Gran Sasso and swim in the Adriatic. You can taste this duality in the pasta, which is down-to-earth yet refined, hearty yet light, just like the landscape from which it comes.\u003c\/p\u003e\n\n\u003ch3\u003e9 to 11 minutes to the perfect bite\u003c\/h3\u003e\n\u003cp\u003eIn plenty of salted water, this durum wheat spaghetti takes 9 to 11 minutes to reach the characteristic al dente texture of Abruzzo; a little less if you prefer it firmer.\u003c\/p\u003e\n\u003cp\u003eServe it simply with a good \u003ca href=\"\/en\/products\/frantoi-cutrera-olivenoel-primo-double-bio\"\u003eextra virgin olive oil\u003c\/a\u003e, plenty of garlic, and peperoncino, in the authentic Abruzzese style. On warm summer evenings, a handful of fresh herbs is often enough, and a glass of dry white wine pairs almost naturally with it. Those wishing to explore the rest of the \u003ca href=\"\/en\/collections\/pasta\"\u003epasta range\u003c\/a\u003e will find the shorter, ridged \u003ca href=\"\/en\/products\/rustichella-dabruzzo-penne-rigate-500g\"\u003ePenne Rigate\u003c\/a\u003e to be the perfect sibling for ragouts and vegetable sauces.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Gaetano to Gianluigi, a hundred years of pasta\u003c\/h3\u003e\n\u003cp\u003eIn 1924, Gaetano Sergiacomo, the eldest of seven children from a family of millers in the Pescara hinterland, founded his first pastificio in Penne exactly as he had imagined: with the best durum wheat flour and the region’s soft spring water, nothing else.\u003c\/p\u003e\n\u003cp\u003eIn 1981, his son-in-law Piero Peduzzi took over the business and named it Rustichella d'Abruzzo. The founder's bronze dies remained in use, and the legendary brown paper bag was introduced—the first of its kind in Italy at the time. To this day, the pasta is dried for 56 hours at a gentle 35 degrees, allowing it to maintain its firm structure rather than being industrially heat-dried in just a few hours—patience instead of speed, that’s the secret.\u003c\/p\u003e\n\u003cp\u003eSince 2001, the family business has operated as an S.p.A. led by Gianluigi Peduzzi, the founder's grandson, together with his sister Stefania, while the fourth generation—Carolina, Stefano, and Piero—are already waiting in the wings. Today, the small pastificio from Penne supplies more than 70 countries around the world without having changed its production process even once.\u003c\/p\u003e\n\u003cp\u003eEven Luciano Pavarotti once called \u003ca href=\"\/en\/collections\/rustichella\"\u003ethe factory\u003c\/a\u003e personally to secure a supply of his favorite pasta, and kept a thank-you letter from the family that remains private to this day. Respect.\u003c\/p\u003e","brand":"Rustichella d’Abruzzo","offers":[{"title":"500 g","offer_id":53071132328270,"sku":"040VIA4312","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rustichella-d-abruzzo-spaghetti.jpg?v=1750977795"},{"product_id":"cipriani-pasta-tagliarelle-all-uovo","title":"Egg Tagliarelle","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliarelle all'uovo, the medium-width ribbon pasta for everyday use\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Tagliarelle all'uovo are 7-millimeter-wide egg noodles with an egg content of 25 percent, cooked in just 3 minutes. Positioned between the narrow Tagliolini and the wide Pappardelle, they go well with almost any sauce without being overwhelmed by it.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCipriani Tagliarelle all'uovo\u003c\/strong\u003e, with a width of 7 millimeters, sit right between the delicate Tagliolini and the wide Pappardelle in the product range. The 25 percent egg content creates their characteristic golden dough, and the pasta is ready after just 3 minutes in boiling salted water.\u003c\/p\u003e\n\n\u003ch3\u003eBetween narrow and wide, for almost any sauce\u003c\/h3\u003e\n\n\u003cp\u003eA 7-millimeter width makes the Tagliarelle the most versatile ribbon pasta in the Cipriani range: narrower than the 18-millimeter-wide Pappardelle, but significantly sturdier than the paper-thin Tagliolini at just 2 millimeters.\u003c\/p\u003e\n\n\u003cp\u003eThis medium width supports both light butter sauces and somewhat richer tomato sugos without the pasta disappearing under the sauce or, conversely, overpowering the sauce. Three minutes of cooking time is sufficient, a minute longer than for Tagliolini, but significantly shorter than for the substantial Pappardelle.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the Tagliarelle is delicate with a noticeable bite, and the golden egg flavor from the high egg content remains present even with heartier sauces. For those unsure which of the four ribbon pasta widths to choose, you rarely go wrong with Tagliarelle, as it is forgiving of both slightly thin and slightly thick sauces.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram pack yields four decent portions when cooked, enough for a dinner for four without needing seconds.\u003c\/p\u003e\n\n\u003ch3\u003eButter and sage, but also seafood\u003c\/h3\u003e\n\n\u003cp\u003eTagliarelle is suitable for a wider spectrum than its narrower sibling: from simple brown butter with sage to a light lemon cream sauce, or with shrimp or scallops in white wine.\u003c\/p\u003e\n\n\u003cp\u003eThe medium-width ribbon pasta also pairs well with a spicy \u003ca href=\"\/en\/products\/cipriani-pastasauce-pomodoro\"\u003ePomod'oro pasta sauce\u003c\/a\u003e, as it provides enough surface area for the sauce without immediately falling apart like the fine Tagliolini. For those who prefer something heartier, the \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani Delicatessen\u003c\/a\u003e selection offers additional sauces.\u003c\/p\u003e\n\n\u003cp\u003eTagliarelle also works well in a clear fish soup or broth, as it cooks quickly and retains its shape even after being left in the liquid for a short time.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick summer dish, a handful of halved cherry tomatoes with a little olive oil and basil is enough – the medium width of the pasta absorbs the oil well without feeling greasy.\u003c\/p\u003e\n\n\u003ch3\u003eOne of four widths from the same dough\u003c\/h3\u003e\n\n\u003cp\u003eArrigo Cipriani, who continues his father's culinary philosophy to this day, boils his credo down to a simple denominator: \"Fewer ingredients, better quality.\" In the pasta, this is reflected in a simple recipe of durum wheat semolina and egg, which produces a different noodle depending on the width.\u003c\/p\u003e\n\n\u003cp\u003eThe dough for the Tagliarelle is rolled out in the same way as for the narrower \u003ca href=\"\/en\/products\/cipriani-pasta-tagliolini-all-uovo\"\u003eTagliolini all'uovo\u003c\/a\u003e and the wider \u003ca href=\"\/en\/products\/cipriani-pasta-pappardelle-all-uovo\"\u003ePappardelle all'uovo\u003c\/a\u003e, just cut to this medium width – one family business, one recipe, four different types of pasta.\u003c\/p\u003e\n\n\u003cp\u003eIf you would like to try a green version in addition to the classic variety, you will find Tagliarelle with spinach in our \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani Egg Noodles\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eToss in the sauce, don't just pour over\u003c\/h3\u003e\n\n\u003cp\u003eThree minutes in plenty of salted water is enough for the Tagliarelle – those who toss the pasta briefly in the warm sauce afterwards, rather than just pouring it over, will get the full flavor.\u003c\/p\u003e\n\n\u003cp\u003eThis way, the golden note of the egg pasta remains perceptible even under the sauce.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071132754254,"sku":"040WIL9000","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-tagliarelle-all-uovo.jpg?v=1750977812"},{"product_id":"cipriani-pasta-tagliolini-all-uovo","title":"Tagliolini with egg","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliolini all'uovo, paper-thin egg pasta from Venice\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Tagliolini all'uovo are paper-thin Italian egg noodles, just 2 millimeters wide, with a 25 percent egg content. Not a dried pasta substitute, but the classic ribbon noodle from the kitchen of Harry's Bar, cooked in just 2 minutes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTagliolini all'uovo by Cipriani\u003c\/strong\u003e are the narrowest ribbon noodles in the range: just 2 millimeters wide, with a 25 percent egg content for a rich, golden dough and delicate flavor. The 250-gram pack expands noticeably during cooking and yields four good portions.\u003c\/p\u003e\n\n\u003ch3\u003eGolden, delicate, ready in two minutes\u003c\/h3\u003e\n\n\u003cp\u003eThe high egg content of 25 percent gives the Tagliolini their golden color and a significantly richer flavor than plain durum wheat pasta without egg.\u003c\/p\u003e\n\n\u003cp\u003eFresh eggs instead of water in the dough are the decisive difference compared to the durum wheat pasta from our \u003ca href=\"\/en\/collections\/cipriani-hartweizennudeln\"\u003eCipriani durum wheat pasta\u003c\/a\u003e collection – where pure durum wheat semolina and water provide firmness, here the egg takes over this task and also contributes color and aroma.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the Tagliolini are delicate yet have a bite, with a fine, slightly buttery egg flavor that stands on its own even without a heavy sauce. The short cooking time of just two minutes makes them the ideal pasta for a quick evening meal, when there is no time for long waits at the stove.\u003c\/p\u003e\n\n\u003cp\u003eUnlike robust durum wheat shapes such as rigatoni or penne, the fine Tagliolini do not tolerate long cooking times – if you cook them too long, you lose the very delicate texture that makes them special.\u003c\/p\u003e\n\n\u003ch3\u003eButter, sage, or a hint of truffle\u003c\/h3\u003e\n\n\u003cp\u003eTraditionally, Tagliolini are accompanied by simple, light sauces that do not overpower the natural flavor of the egg pasta.\u003c\/p\u003e\n\n\u003cp\u003eMelted butter with sage, a spoonful of \u003ca href=\"\/en\/products\/cipriani-olivenoel-extra-vergine\"\u003eextra virgin olive oil\u003c\/a\u003e with freshly grated Parmesan, or a hint of truffle are usually enough to bring out the fine egg note. Those who prefer something more robust will find heartier sauces in our \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani gourmet\u003c\/a\u003e selection that pair well with the thin noodle.\u003c\/p\u003e\n\n\u003cp\u003eTagliolini are also excellent in a clear broth, as they cook quickly and should not be left in the hot liquid for too long before they become soft.\u003c\/p\u003e\n\n\u003cp\u003eThe fine ribbon noodle also pairs well with seafood, such as shrimp in white wine or a light lemon-butter sauce, where the egg note of the noodle is not overwhelmed by heavy flavors.\u003c\/p\u003e\n\n\u003ch3\u003eOne recipe, many ribbon widths\u003c\/h3\u003e\n\n\u003cp\u003eLike all egg pasta from Cipriani, the Tagliolini are made in a small family business following the recipes from Harry's Bar.\u003c\/p\u003e\n\n\u003cp\u003eThe dough is rolled out thin and cut into narrow strips, a process that was traditionally performed by hand and remains the foundation of any good ribbon noodle to this day, even though Cipriani has long been producing larger quantities.\u003c\/p\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar in a narrow alley near St. Mark's Square in Venice, where Ernest Hemingway soon became a regular. The family continues to carry on the fine, diverse types of pasta that were developed there over the decades – the spectrum of ribbon noodles made from the same dough ranges from the narrow Tagliolini to the wide \u003ca href=\"\/en\/products\/cipriani-pasta-pappardelle-all-uovo\"\u003ePappardelle all'uovo\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThose who would like to try the version with spinach alongside the classic Tagliolini will find it as \u003ca href=\"\/en\/products\/cipriani-pasta-tagliolini-mit-spinat\"\u003eTagliolini with spinach\u003c\/a\u003e in our \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani egg pasta\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eTwo minutes, even shorter for hot sauce\u003c\/h3\u003e\n\n\u003cp\u003eTwo minutes are enough for the Tagliolini in boiling salted water – a little shorter if they are to be finished directly in the hot sauce, so they do not become too soft.\u003c\/p\u003e\n\n\u003cp\u003eThis is how pasta should taste – like egg, not just like water.\u003c\/p\u003e\n","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071132885326,"sku":"040WIL9010","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-tagliolini.jpg?v=1750977815"},{"product_id":"cipriani-pasta-tagliolini-mit-spinat","title":"Tagliolini with spinach","description":"\u003ch2 id=\"speakable-headline\"\u003eSpinach Tagliolini, paper-thin green pasta strands\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Spinach Tagliolini are egg noodles that are just 2 millimeters wide, with their green color coming exclusively from real spinach. Ready in just 2 minutes, they are the fastest and most delicate pasta in our range – perfect for fish, seafood, or a clear broth.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSpinach Tagliolini from Cipriani\u003c\/strong\u003e are the narrowest ribbons in the range: just 2 millimeters wide, using spinach instead of food coloring for their deep green hue. Ready in just 2 minutes in boiling salted water, these strands are the most delicate of all our spinach pastas.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eDelicate, narrow, and ready in two minutes\u003c\/h3\u003e\n\n\u003cp\u003eAt only 2 millimeters wide, the spinach tagliolini are cut just as finely as their classic, uncolored counterpart – the only difference in the dough is the addition of spinach.\u003c\/p\u003e\n\n\u003cp\u003eDespite the green color, the taste remains subtle: a slight earthiness that complements the golden flavor of the egg dough without overpowering it. It is precisely this subtlety that makes this fine pasta an ideal base for dishes where other ingredients are meant to take center stage.\u003c\/p\u003e\n\n\u003cp\u003eTwo minutes of cooking time is sufficient—barely longer than for the plain tagliolini; cooking them any longer risks the thin strands falling apart.\u003c\/p\u003e\n\n\u003cp\u003eA 250-gram pack provides four portions that, thanks to their delicate structure, feel particularly light and digestible.\u003c\/p\u003e\n\n\u003cp\u003eUnlike sturdier shapes like tagliardi or wide pappardelle, spinach tagliolini do not tolerate long waits on the stove—if you cook them too early and try to keep them warm, you will lose the very delicacy that defines them.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, seafood, and clear broths\u003c\/h3\u003e\n\n\u003cp\u003eThe fine structure of the spinach tagliolini pairs exceptionally well with delicate ingredients that would be overwhelmed by a heavy sauce: shrimp in white wine, steamed sole, or simply a splash of \u003ca href=\"\/en\/products\/cipriani-olivenoel-extra-vergine\"\u003eextra virgin olive oil\u003c\/a\u003e with lemon.\u003c\/p\u003e\n\n\u003cp\u003eIn a clear fish stock or a light vegetable broth, these green pasta strands are particularly effective, as they cook quickly and add a vibrant touch of color to the clear soup without making it cloudy.\u003c\/p\u003e\n\n\u003cp\u003eThese fine noodles also work well as a quick weeknight dish with a little garlic, chili, and olive oil, as they require almost no cooking time and their green color is appetizing on its own.\u003c\/p\u003e\n\n\u003cp\u003eThe spinach pasta also pairs well with a mild \u003ca href=\"\/en\/products\/cipriani-pastasauce-pomodoro\"\u003ePomod'oro pasta sauce\u003c\/a\u003e, where the green of the noodles and the red of the tomatoes create a beautiful color contrast on the plate. For more sauce options, explore the \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani gourmet\u003c\/a\u003e selection.\u003c\/p\u003e\n\n\u003ch3\u003eThe narrowest of three spinach pastas\u003c\/h3\u003e\n\n\u003cp\u003eIn addition to tagliolini, Cipriani also offers the green note in the medium-width tagliarelle and the square-cut tagliardi—three shapes, one dough, different cuts.\u003c\/p\u003e\n\n\u003cp\u003eThe family business, run by Arrigo Cipriani according to the recipes of his father Giuseppe, processes freshly pureed spinach directly into the dough before it is rolled paper-thin and cut into narrow strands.\u003c\/p\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar near Piazza San Marco in Venice, where Ernest Hemingway was a regular and the house's first pasta varieties were created. The green tagliolini continues this tradition with an added fresh note.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for the classic, uncolored version instead of the thin pasta strands, you will find it in our \u003ca href=\"\/en\/products\/cipriani-pasta-tagliolini-all-uovo\"\u003eTagliolini all'uovo\u003c\/a\u003e in the \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani egg pasta\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eThe green strands remain visible in broth\u003c\/h3\u003e\n\n\u003cp\u003eTwo minutes in boiling salted water are enough for the spinach tagliolini—even less if they are to finish cooking directly in a hot broth to ensure the delicate strands don't fall apart.\u003c\/p\u003e\n\n\u003cp\u003eThis ensures that you can see a green strand of pasta in every spoonful of broth, not just liquid.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071132983630,"sku":"040WIL9020","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-tagliolini-spinat.jpg?v=1750977818"},{"product_id":"cipriani-pasta-tagliarelle-mit-spinat","title":"Tagliarelle with Spinach","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliarelle with Spinach, green ribbon pasta with a vibrant color\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Tagliarelle with Spinach are 7-millimeter-wide spinach noodles, whose rich green color comes solely from real spinach in the dough. Done in about 3 minutes, they bring an earthy note to light butter sauces that the classic egg noodle does not offer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTagliarelle with Spinach by Cipriani\u003c\/strong\u003e are 7-millimeter-wide ribbon noodles whose green color and slightly earthy taste come from real spinach in the dough, not from dyes. Done in about 3 minutes in boiling salted water, this spinach noodle is the colorful variant of the classic Tagliarelle.\u003c\/p\u003e\n\n\u003ch3\u003eGreen from spinach, not from dyes\u003c\/h3\u003e\n\n\u003cp\u003eInstead of pure egg, these Tagliarelle contain additional spinach in the dough, which gives them their vibrant green color and a subtle earthy undertone.\u003c\/p\u003e\n\n\u003cp\u003eThe inherent taste is milder than pure leaf spinach, as the golden egg dough rounds off the spinach note instead of pushing it to the fore – those who usually avoid spinach will usually be pleasantly surprised by this noodle.\u003c\/p\u003e\n\n\u003cp\u003eWith a width of 7 millimeters, the spinach Tagliarelle corresponds exactly to the width of its classic sibling, just green instead of golden. Three minutes of cooking time is enough for it to be al dente.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram pack makes four generous portions, enough for a colorful dinner without elaborate preparation.\u003c\/p\u003e\n\n\u003cp\u003eOn the plate, the green color also creates a visual contrast that is particularly noticeable with light sauces or side dishes – a detail that quickly turns a simple everyday meal into something special.\u003c\/p\u003e\n\n\u003ch3\u003eWith brown butter, ricotta, or light sauces\u003c\/h3\u003e\n\n\u003cp\u003eThe green Tagliarelle calls for sauces that do not mask its color: melted butter with a few sage leaves, creamy ricotta with lemon zest, or a splash of \u003ca href=\"\/en\/products\/cipriani-olivenoel-extra-vergine\"\u003eextra virgin olive oil\u003c\/a\u003e with some Parmesan are usually enough.\u003c\/p\u003e\n\n\u003cp\u003eThe spinach noodles also go well with fried fish or shrimp, as the mild earthiness of the spinach supports delicate seafood instead of overpowering it. A splash of \u003ca href=\"\/en\/products\/cipriani-rotweinessig\"\u003ered wine vinegar\u003c\/a\u003e in the marinade adds extra freshness.\u003c\/p\u003e\n\n\u003cp\u003eThose who want to combine the green noodle with a heartier sauce will find the perfect alternative for tomato sugo and other spicy variants in the classic, non-green \u003ca href=\"\/en\/products\/cipriani-pasta-tagliarelle-all-uovo\"\u003eTagliarelle all'uovo\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe green color of the spinach Tagliarelle also works well in a simple pasta salad with toasted pine nuts and some goat cheese, as it adds freshness to the dish without needing any further ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eThe same recipe, a green variant\u003c\/h3\u003e\n\n\u003cp\u003eLike the classic Tagliarelle, the spinach variant is produced in the small family business that Arrigo Cipriani runs based on the recipes from Harry's Bar in Venice.\u003c\/p\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar at Piazza San Marco, where Ernest Hemingway soon became a regular. The spinach noodle is a later addition to the classic ribbon noodle family, born from the desire to offer the same texture with a second flavor profile.\u003c\/p\u003e\n\n\u003cp\u003eThe spinach is finely pureed and worked directly into the dough before it is rolled out as usual and cut into the characteristic 7-millimeter-wide strips – the same step as with the classic Tagliarelle, just with an additional ingredient.\u003c\/p\u003e\n\n\u003cp\u003eThose who want to discover the entire spectrum of green and classic ribbon noodles can find them in our \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani Egg Noodles\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eA splash of pasta water, without diluting the green\u003c\/h3\u003e\n\n\u003cp\u003eThree minutes in plenty of salted water is enough for the spinach Tagliarelle – a splash of the cooking water in the sauce keeps it supple without diluting the green color.\u003c\/p\u003e\n\n\u003cp\u003eThis way, the rich green on the plate remains just as vibrant as it is in the pot.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071133081934,"sku":"040WIL9040","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-tagliarelle-spinat.jpg?v=1750977820"},{"product_id":"cipriani-pasta-pappardelle-all-uovo","title":"Egg pappardelle","description":"\u003ch2 id=\"speakable-headline\"\u003ePappardelle all'uovo, wide ribbon noodles for hearty ragouts\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Pappardelle all'uovo are wide, 18-millimeter egg noodles with an egg content of 25 percent, intended for hearty sauces with meat or game. Not a narrow everyday noodle, but the widest ribbon noodle from the kitchen of Harry's Bar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCipriani Pappardelle all'uovo\u003c\/strong\u003e are the widest ribbon noodles in the range: 18 millimeters wide, with an egg content of 25 percent for a rich, golden dough. The wide surface area effortlessly carries heavy sauces where narrower noodles would long since be overwhelmed.\u003c\/p\u003e\n\n\u003ch3\u003eWide enough for a full ragout\u003c\/h3\u003e\n\n\u003cp\u003eAt 18 millimeters wide, the Pappardelle is the most substantial ribbon noodle in the Cipriani range, significantly wider than the narrow Tagliolini.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the Pappardelle is robust and al dente, with the same golden egg flavor as the narrower ribbon noodles, but with significantly more surface area to absorb sauce. Four minutes of cooking time is enough until done, slightly longer than the narrow Tagliolini, but still short enough for everyday use.\u003c\/p\u003e\n\n\u003cp\u003eThe wider the noodle, the more weight the sauce can handle – a fundamental principle of Italian cuisine that the Pappardelle literally demonstrates with its shape.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram pack expands noticeably during cooking and yields four generous portions – with such a wide, satisfying noodle, you rarely need seconds.\u003c\/p\u003e\n\n\u003ch3\u003eFor ragout, goulash, and game sauces\u003c\/h3\u003e\n\n\u003cp\u003eClassically, Pappardelle is accompanied by a spicy ragout or a piquant goulash, dishes that would quickly overwhelm a narrow noodle. Even a simple Ragù alla Bolognese benefits from the wide surface because the meat does not slide off but adheres to the noodle.\u003c\/p\u003e\n\n\u003cp\u003eThe wide noodle also goes well with a hearty \u003ca href=\"\/en\/products\/cipriani-pastasauce-sansovina\"\u003eSansovina pasta sauce\u003c\/a\u003e or game ragout with red wine, as it offers enough surface area to carry even chunky, creamy sauces. Those looking for a flavorful base will find what they need in the \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani gourmet selection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eFor an Italian autumn dish, the Pappardelle also pairs well with a sauce made of mushrooms and a little cream, where the wide surface of the noodle ensures a rich first impression.\u003c\/p\u003e\n\n\u003cp\u003eThe wide noodle also pairs well with braised rabbit or duck ragouts, as traditionally served in Venetian cuisine – the surface absorbs the reduced, often creamy sauce completely instead of leaving it behind on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eThe widest of four ribbon noodles\u003c\/h3\u003e\n\n\u003cp\u003eUsing the same recipe as the narrow Tagliolini, the Pappardelle simply contains more dough per strip.\u003c\/p\u003e\n\n\u003cp\u003eThe dough is rolled out in the same way as the narrower forms, only cut wider – a simple difference that is, however, clearly noticeable when cooking and on the plate.\u003c\/p\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar near Piazza San Marco in Venice – a place frequented by Ernest Hemingway and where the city's finest pasta varieties were created. Arrigo Cipriani, the founder's son, continues the recipes to this day, from the narrow \u003ca href=\"\/en\/products\/cipriani-pasta-tagliolini-all-uovo\"\u003eTagliolini all'uovo\u003c\/a\u003e and medium Tagliarelle to the wide Pappardelle – the same dough, just cut to different widths.\u003c\/p\u003e\n\n\u003cp\u003eThose who want to discover the entire range will also find the narrower shapes and the spinach variants in our \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani egg noodles\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eOnly add to the sauce just before serving\u003c\/h3\u003e\n\n\u003cp\u003eFour minutes are enough for the Pappardelle in plenty of salted water – it is important to toss them with the sauce only just before serving so that the wide surface does not stick together.\u003c\/p\u003e\n\n\u003cp\u003eThis way, one noodle carries an entire bowl of ragout instead of disappearing underneath it.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071133180238,"sku":"040WIL9120","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-pappardelle-all-uovo.jpg?v=1750977823"},{"product_id":"cipriani-pasta-tagliardi-eiernudeln","title":"Tagliardi Egg Noodles","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliardi, square egg pasta for chunky sauces\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Tagliardi are 25 by 40 millimeter pasta squares with a 25 percent egg content, ready in about 4 minutes. Not a classic ribbon pasta, but a small tile shape that is particularly good at holding chunky sauces and bakes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCipriani Tagliardi\u003c\/strong\u003e are square egg noodles, each tile measuring 25 by 40 millimeters, with a 25 percent egg content for the typical golden dough. Unlike the thin ribbon noodles made from the same recipe, Tagliardi are particularly suitable for hearty, chunky sauces.\u003c\/p\u003e\n\n\u003ch3\u003eA shape that breaks the mold\u003c\/h3\u003e\n\n\u003cp\u003eWhile Tagliolini, Tagliarelle, and Pappardelle are classic ribbon pastas, Tagliardi break away from this shape: small squares of 25 by 40 millimeters, cut from the same egg dough.\u003c\/p\u003e\n\n\u003cp\u003eThe flat, wide surface of each individual tile takes on sauce differently than a thin ribbon noodle – chunky ingredients like mushrooms, bacon, or diced vegetables get caught between the pasta squares instead of simply sliding off.\u003c\/p\u003e\n\n\u003cp\u003eThe Tagliardi need about four minutes in boiling salted water, similar to the wide Pappardelle, but with a completely different bite due to the compact shape.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram pack makes four good portions, ideal for a family meal with a sauce that brings a bit more texture.\u003c\/p\u003e\n\n\u003cp\u003eThose who only knew thin ribbon noodles before will find the Tagliardi unusual at first – on the fork, they behave more like small, soft ravioli lids than a classic pasta shape, yet they carry the same fine egg flavor.\u003c\/p\u003e\n\n\u003ch3\u003eFor bakes, ragouts, and au gratin dishes\u003c\/h3\u003e\n\n\u003cp\u003eTagliardi show their strength particularly in dishes that need a pasta with surface area rather than length: in bakes, browned under the grill, or as a base for a chunky ragout.\u003c\/p\u003e\n\n\u003cp\u003eEven a simple \u003ca href=\"\/en\/products\/cipriani-basilikum-pesto\"\u003ebasil pesto\u003c\/a\u003e takes on a different texture due to the square shape, as the green sauce collects in the corners of the tiles instead of just sticking to the surface. If you like it classic, combine the Tagliardi with a \u003ca href=\"\/en\/products\/cipriani-tomatensugo-passata\"\u003etomato sugo passata\u003c\/a\u003e and some grated Parmesan.\u003c\/p\u003e\n\n\u003cp\u003eIn the \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani delicatessen\u003c\/a\u003e selection, there are other sauces that pair well with this unusual shape, especially those with visible chunks.\u003c\/p\u003e\n\n\u003cp\u003eTagliardi are also well-suited as a side dish for braised meat with plenty of gravy: instead of sliding to the edge of the plate, the little squares remain where the sauce is most flavorful.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the same family business as the ribbon noodles\u003c\/h3\u003e\n\n\u003cp\u003eLike all Cipriani egg pasta, Tagliardi are made in the small family business that Arrigo Cipriani runs according to his father Giuseppe's recipes.\u003c\/p\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar near Piazza San Marco in Venice, where the house's first pasta varieties were created alongside Ernest Hemingway. Tagliardi are the most idiosyncratic shape from this tradition: not a strip, but a square, cut from the same dough as the ribbon noodles.\u003c\/p\u003e\n\n\u003cp\u003eThis shape was originally cut by hand with a rolling pin and a simple knife, a process that serves as the foundation for today's small family business, even if they have long since produced more uniform quantities.\u003c\/p\u003e\n\n\u003cp\u003eIf you would like to try the green version, you can find it as Tagliardi with spinach in our \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani egg pasta\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eSo the pieces are distributed between the squares\u003c\/h3\u003e\n\n\u003cp\u003eFour minutes in plenty of salted water is enough for the Tagliardi – then briefly toss with the sauce so that the chunky ingredients are distributed between the pasta squares.\u003c\/p\u003e\n\n\u003cp\u003eThis turns every bite into a small, filled pocket full of sauce.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071133245774,"sku":"040WIL9300","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-tagliardi.jpg?v=1750977826"},{"product_id":"don-antonio-sugo-all-arrabbiata-480ml","title":"Arrabbiata Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eDon Antonio's Sugo all'Arrabbiata with Chili and Garlic\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eDon Antonio's Sugo all'Arrabbiata is a fiery tomato sauce from Roccascalegna, where 2 percent chili provides plenty of temperament. The label lists only 8 ingredients: tomato purée, olive oil, chili, garlic, parsley, sea salt, pepper, and citric acid. \"Arrabbiata\" means \"angry\" in English, and the Casina Rossa producer takes that quite literally.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSugo all'Arrabbiata\u003c\/strong\u003e is the spicy tomato sauce from Don Antonio in Roccascalegna, Abruzzo, and it bears its name with good reason, as “arrabbiata” translates to “angry.” Tomato purée meets chili, accompanied by plenty of garlic and fresh parsley. With 8 items, it has the shortest ingredient list among the spicy varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFiery, garlicky, with a slow-building heat\u003c\/h3\u003e\n\u003cp\u003eThe aroma from the jar is of sautéed garlic and fresh parsley; the chili heat only reveals itself while eating and then builds up slowly.\u003c\/p\u003e\n\u003cp\u003eFiery and spicy, the sauce coats the pasta without losing the fruitiness of the tomato – chili and garlic provide power, while parsley provides balance. Unlike milder Roman versions, this recipe relies on the hearty hallmark of the Abruzzo region, where spiciness has always been considered less of a gimmick and more of a staple seasoning.\u003c\/p\u003e\n\u003cp\u003eCelery and carrots are omitted here so that nothing buffers the heat; the tomato purée carries the jar almost entirely on its own. The heat lingers for a long time without numbing the mouth, allowing the fruitiness to shine through every now and then.\u003c\/p\u003e\n\n\u003ch3\u003eFor penne, on pizza, or in soup\u003c\/h3\u003e\n\u003cp\u003eThe heat is best showcased with short tube pasta, as a pizza topping, or as a base for a spicy tomato soup.\u003c\/p\u003e\n\u003cp\u003ePaired with \u003ca href=\"\/en\/products\/morelli-linguine-peperoncino\"\u003eLinguine Peperoncino by Pasta Morelli\u003c\/a\u003e, the chili in the dish is effectively doubled. If you prefer it milder, stir in a spoonful of cream or grated Parmesan – both take the edge off the heat without overpowering the fruit, as fat binds the spicy compounds.\u003c\/p\u003e\n\u003cp\u003eA cold beer pairs just as well with it as a bold red wine. Applied thinly on pizza, the sauce replaces any need for further seasoning, as the garlic and chili already bring everything required. Further varieties can be found in the \u003ca href=\"\/en\/collections\/don-antonio-sugo\"\u003eDon Antonio collection\u003c\/a\u003e, and more in the \u003ca href=\"\/en\/collections\/nudelsossen\"\u003ePasta Sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003ch3\u003e8 ingredients, no soffritto, plenty of chili\u003c\/h3\u003e\n\u003cp\u003eIn the gardens around Roccascalegna, chili often grows right next to the rows of tomatoes; it is harvested in August and processed on the very same day.\u003c\/p\u003e\n\u003cp\u003eUnlike the milder varieties, this recipe manages without a soffritto. Celery, carrots, and onions are absent because their sweetness would buffer the heat. What remains is tomato purée, garlic, and chili – a sauce that draws its strength from omission rather than addition.\u003c\/p\u003e\n\u003cp\u003eInstead, the garlic is sweated in olive oil before the tomato is added, and the parsley is folded in at the end so it retains its freshness. The dosage is everything: enough for real heat, but never so much that the flavor of the tomatoes is lost. \u003c\/p\u003e\n\u003cp\u003eOf the 6 varieties on our shelf, the Arrabbiata is the one that lingers longest – in both the mouth and the memory. Once you've noticed how long the warmth remains, you'll reach for this label again next time. After all, spicy isn't the same thing as loud.\u003c\/p\u003e","brand":"Don Antonio Sugo","offers":[{"title":"16.2 fl oz","offer_id":53071133606222,"sku":"043VIA7372","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/don-antonio-sugo-all-arrabbiata-sauce.jpg?v=1750977836"},{"product_id":"don-antonio-sugo-al-basilico-480ml","title":"Basil Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eDon Antonio's Sugo al Basilico with root vegetables and herbs\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eDon Antonio’s Sugo al Basilico is the classic tomato sauce from the Abruzzo region, featuring a foundation of celery, carrots, and onions, with fresh basil providing a vibrant finish. It is the signature base recipe from the Casina Rossa manufactory in Roccascalegna, from which all other varieties were developed, and it is the most understated selection on our shelves.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSugo al Basilico\u003c\/strong\u003e is Don Antonio’s classic tomato sauce from Roccascalegna in the Abruzzo region and serves as the manufactory's foundational recipe. Celery, carrots, and onions form the base, basil adds freshness, and extra virgin olive oil ties everything together. This is how tomato sauce tastes before you add chili, peppers, or cheese.\u003c\/p\u003e\n\n\u003ch3\u003eSweet, herbal, and velvety all at once\u003c\/h3\u003e\n\u003cp\u003eWhen you open the jar, notes of warm basil and sautéed root vegetables emerge, accompanied by a subtle sweetness derived from the carrots.\u003c\/p\u003e\n\u003cp\u003eThe sauce has a velvety, well-rounded texture when served over pasta. The olive oil carries the roasted aromas of the celery and onions, while the basil remains fresh on the palate. Although there is only a small amount in the jar, the herb is the defining element that holds everything together—and the reason why this variety never tastes flat.\u003c\/p\u003e\n\u003cp\u003eOut of the six varieties on our shelves, this is the most understated: tomato, root vegetables, herb—that is all there is in the jar. It is precisely this restraint that makes it the most versatile. It pairs just as well with strong cheese as it does with a knob of butter or a spoonful of cream, and it never overpowers anything else on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eFor spaghetti, lasagna, and vegetable gratin\u003c\/h3\u003e\n\u003cp\u003eThis jar finds its place as a pasta sauce, a base for lasagna, or as a sugo under a gratin of zucchini and eggplant.\u003c\/p\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/morelli-linguine-knoblauch-basilikum\"\u003eLinguine Aglio e Basilico from Pasta Morelli\u003c\/a\u003e, garlic and basil appear twice—in both the pasta and the sauce. For lasagna, it can be layered directly with béchamel; for a gratin, it works perfectly on its own over the vegetables.\u003c\/p\u003e\n\u003cp\u003eAny leftovers can be turned into tomato soup the next day by adding broth. That is the value of a base recipe: it can be built upon in any direction.\u003c\/p\u003e\n\u003cp\u003eThose cooking for children will appreciate this variety for being free of spice and cheese while still being full of flavor. And for those short on time in the evening, you need little more than water, salt, and this jar. The other varieties can be found in the \u003ca href=\"\/en\/collections\/don-antonio-sugo\"\u003eDon Antonio collection\u003c\/a\u003e, and more in our \u003ca href=\"\/en\/collections\/nudelsossen\"\u003ePasta Sauces\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the basil goes in last\u003c\/h3\u003e\n\u003cp\u003eBasil releases its essential oils even at low heat, which is why it is folded into this recipe only just before bottling.\u003c\/p\u003e\n\u003cp\u003eIf cooked for too long, the herb loses its fresh character within minutes, taking on a hay-like taste. The small amount in the jar would then have nothing left to offer. By adding it late, the very freshness that defines this variety and distinguishes it from its spicier siblings is preserved.\u003c\/p\u003e\n\u003cp\u003eThe root vegetables follow the opposite path: celery, carrots, and onions are sweated in olive oil for a long time until their sharpness disappears and only the sweetness remains. It is this foundation that rounds out the tomato. Two temperatures, two different times, one jar.\u003c\/p\u003e\n\u003cp\u003eThe Francavillese, the Abruzzo pear tomato, had almost vanished from the fields by the end of the 1970s, displaced by more robust commercial hybrids. That it is back in jars like this one today is thanks to the farms around Roccascalegna.\u003c\/p\u003e","brand":"Don Antonio Sugo","offers":[{"title":"16.2 fl oz","offer_id":53071133704526,"sku":"043VIA7376","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/don-antonio-sugo-basilico.jpg?v=1750977839"},{"product_id":"don-antonio-sugo-tradizionale-480ml","title":"Traditional Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eDon Antonio's Sugo Tradizionale with Oregano from the Abruzzo\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eDon Antonio's Sugo Tradizionale is a savory tomato sauce from Roccascalegna, in which oregano sets the tone. Celery, carrots, onions, and garlic provide the backdrop, balancing the acidity of the tomatoes. Casina Rossa prepares this recipe unchanged in the province of Chieti, where the oregano grows wild in the hills.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSugo Tradizionale\u003c\/strong\u003e is the savory tomato sauce from Don Antonio in Roccascalegna, Abruzzo, characterized by its prominent oregano flavor. Root vegetables round off the acidity of the tomato, garlic and pepper provide strength, and extra virgin olive oil binds it all together. Among the cheese-free varieties, it is the most robust and thus the most versatile in the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, earthy, like a dry mountain meadow\u003c\/h3\u003e\n\u003cp\u003eOregano defines the aroma from the jar, dry and resinous, just as it hangs in the air on hot afternoons in the Abruzzo hills.\u003c\/p\u003e\n\u003cp\u003eThe sauce tastes robust and rustic on pasta; the root vegetables balance the acidity of the tomato, while the oregano adds an earthy spiciness. Celery, carrot, onion, and garlic are layered beneath, and it is precisely this layering that gives the variety its depth.\u003c\/p\u003e\n\u003cp\u003eYou can clearly taste the olive oil, and that is intentional. The essential oils of oregano are fat-soluble and require oil as a carrier. A lean tomato sauce would not be able to transport this flavor profile.\u003c\/p\u003e\n\u003cp\u003eDried oregano has a more intense flavor than fresh because the essential oils concentrate during the drying process, shifting the aroma from grassy to resinous. In the Abruzzo, it is hung in bundles upside down in the shade—never in the sun, which would strip it of its color and, with it, its aroma.\u003c\/p\u003e\n\n\u003ch3\u003eOn bruschetta, with pasta, alongside fish\u003c\/h3\u003e\n\u003cp\u003eOn toasted bread, with long pasta, or as a companion to sea bream and sea bass, this sugo reveals a different side every time.\u003c\/p\u003e\n\u003cp\u003eIt pairs particularly well with \u003ca href=\"\/en\/products\/guerrieri-strozzapreti-hartweizen-pasta\"\u003eStrozzapreti from Azienda Guerrieri\u003c\/a\u003e, whose rough, bronze-cut surface practically absorbs the sauce; add a little pecorino on top. On toasted bread with a slice of fish, it makes for a quick dinner.\u003c\/p\u003e\n\u003cp\u003eWith white fish, oregano carries further than basil ever could. For this reason, this variety serves as a staple sauce in the trattorias of the Abruzzo. You can find more varieties in the \u003ca href=\"\/en\/collections\/don-antonio-sugo\"\u003eDon Antonio collection\u003c\/a\u003e, and more sauces in the \u003ca href=\"\/en\/collections\/nudelsossen\"\u003ePasta Sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003ch3\u003eOregano from the hills, dried in the shade\u003c\/h3\u003e\n\u003cp\u003eOregano grows wild in the dry hills around Roccascalegna. It is harvested before the plant is in full bloom.\u003c\/p\u003e\n\u003cp\u003eDried, it seasons more intensely than fresh because the essential oils concentrate during drying, shifting the aroma from grassy to resinous. In the Abruzzo, it is hung in bundles upside down in the shade—never in the sun, which would strip it of its color and, with it, its aroma.\u003c\/p\u003e\n\u003cp\u003eIt is added to the jar early, unlike the basil in milder varieties, because its seasoning requires heat and time to dissolve into the olive oil. This is exactly why this sauce often tastes rounder on the second day than when freshly opened.\u003c\/p\u003e\n\u003cp\u003eThe tomatoes for this sauce are harvested in August, when the Francavillese reach full ripeness, and are processed on the same day so that as few hours as possible pass between the field and the jar. There was nothing to improve about the recipe, and that is the highest accolade for a staple sauce.\u003c\/p\u003e","brand":"Don Antonio Sugo","offers":[{"title":"16.2 fl oz","offer_id":53071133966670,"sku":"043VIA7371","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/don-antonio-sugo-tradizionale.jpg?v=1750977844"},{"product_id":"alpe-pragas-chutney-feige-gruene-tomate","title":"Chutney – Fig Green Tomato","description":"\u003ch2 id=\"speakable-headline\"\u003eAlpe Pragas Fig and Green Tomato Chutney, sweet and savory\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eAlpe Pragas Fig and Green Tomato Chutney brings together unripe harvested tomatoes and dark fig sweetness, spiced with ginger, cloves, mustard seeds, and chili. It is an immediate standout on any cheese board because it tastes different from everything else beside it.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFig and Green Tomato Chutney\u003c\/strong\u003e is a sweet and savory specialty from Alpe Pragas in the Prags Valley of South Tyrol. The green tomato provides the volume and remains firm to the bite, the fig provides the sweetness, and whole mustard seeds add spicy accents throughout.\u003c\/p\u003e\n\n\u003ch3\u003eGreen tomato meets dark fig\u003c\/h3\u003e\n\u003cp\u003eUpon opening, the herbaceous freshness of the green tomato blends with the dark fragrance of ripe figs.\u003c\/p\u003e\n\u003cp\u003eOn bread, the fig sweetness hits first, followed by the tart, slightly acidic tomato, while ginger, clove, and chili provide a warm layer of spice underneath. The mustard seeds pop in between, adding small, piquant notes.\u003c\/p\u003e\n\u003cp\u003eThe pieces remain distinct; the chutney is firm rather than runny and slides easily off a spoon. A fruit and a vegetable side-by-side in the same jar sounds daring, yet it results in a well-rounded whole.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the tomato remains green\u003c\/h3\u003e\n\u003cp\u003eGreen tomatoes are fruits harvested before they ripen, which would not turn red at the end of the season.\u003c\/p\u003e\n\u003cp\u003eEvery year, many are left over in gardens, and because they are firm and tart, they have always been perfect for canning. It is precisely this acidity and bite that make them the perfect counterpart to the sweet fig.\u003c\/p\u003e\n\u003cp\u003eThe fig contributes little mass but provides its full sweetness, and this exact ratio keeps the chutney savory rather than jam-like.\u003c\/p\u003e\n\u003cp\u003eDuring the cooking process, they lose their hardness but retain their shape and color, remaining visible as light-colored pieces. Alpe Pragas cooks them in an open pot until the fig has released its sweetness. A splash of lemon juice keeps the color of the vegetable bright and holds the sweetness in check.\u003c\/p\u003e\n\n\u003ch3\u003eMustard seeds, the bridge to Mostarda\u003c\/h3\u003e\n\u003cp\u003eWhole mustard seeds give this chutney its piquant edge and link it to Italian mostarda.\u003c\/p\u003e\n\u003cp\u003eIn that tradition, sweet fruit accompaniments for cheese are seasoned with mustard, and here, the seeds take on this role in a milder form. Their heat is only released when a seed is crushed, which is why it remains subtle overall.\u003c\/p\u003e\n\u003cp\u003eClove and ginger stand alongside, the clove warm and dark, the ginger fresh and sharp. Together, at Alpe Pragas, they create a seasoning that sounds well-traveled yet is perfectly at home in South Tyrol.\u003c\/p\u003e\n\n\u003ch3\u003eThe savory partner for aged cheese\u003c\/h3\u003e\n\u003cp\u003eThis chutney belongs next to aged cow's and sheep's milk cheeses, whose saltiness balances the fig sweetness.\u003c\/p\u003e\n\u003cp\u003eIt plays out its spice alongside robust mountain cheese, as well as with cold roasts and on a charcuterie platter. On fried polenta with a little Parmesan, a spoonful is all you need.\u003c\/p\u003e\n\u003cp\u003eIt is a delightful surprise on a goat cheese burger, and its acidity stands up perfectly to the richness of fried black pudding.\u003c\/p\u003e\n\u003cp\u003eStirred into a sauce for braised meat, it adds depth, and it provides the fruity edge that stews often lack when added to lentils. Dark farmhouse bread and a piece of sheep's cheese are the simplest way to get to know it.\u003c\/p\u003e\n\u003cp\u003eAll varieties can be found in our \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostarda\u003c\/a\u003e collection, with the rest of our South Tyrolean selection in the \u003ca href=\"\/en\/collections\/alpe-pragas\"\u003eAlpe Pragas collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134064974,"sku":"043WIL4228","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-feige-gruene-tomate.jpg?v=1750977848"},{"product_id":"alpe-pragas-chutney-birne-und-safran","title":"Chutney – Pear and Saffron","description":"\u003ch2 id=\"speakable-headline\"\u003ePear and Saffron Chutney by Alpe Pragas, fruity and tart\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Pear and Saffron Chutney by Alpe Pragas is a mostarda made from Williams Christ pears, saffron threads, and orange juice, seasoned with pink pepper and a hint of chili. The fruit remains chunky, while the saffron dyes the sauce golden and adds an underlying earthy spice.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePear and Saffron Chutney\u003c\/strong\u003e by Alpe Pragas from the Pragser Tal in South Tyrol is an Italian-style mostarda in which the Williams Christ pear takes center stage. Saffron threads, orange juice, pink pepper, and chili make it the perfect accompaniment for cheese, fondue, and festive roasts.\u003c\/p\u003e\n\n\u003ch3\u003eJuicy pear beneath golden saffron\u003c\/h3\u003e\n\u003cp\u003eEven when opening the jar, you can smell ripe Williams Christ pear, with warm, slightly earthy saffron lying beneath it.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the pear sweetness leads, then the saffron follows with its floral depth, and finally, pink pepper and chili add their piquant touches. The fruit pieces remain noticeable, and the surrounding sauce is thick and glows a golden yellow.\u003c\/p\u003e\n\u003cp\u003eThe spiciness is kept restrained, warming rather than burning. That is exactly what makes this mostarda table-ready, as it is intended to accompany cheese, not overpower it.\u003c\/p\u003e\n\n\u003ch3\u003eMostarda: where fruit meets spice\u003c\/h3\u003e\n\u003cp\u003eIn Italy, mostarda is the name for spicy preserved fruit, traditionally served with boiled meats to provide a touch of freshness.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas has brought this concept into South Tyrolean cuisine, substituting the traditional Lombardy heat with saffron. The pear is sliced, simmered with orange juice and a little sugar, and thickened with apple pectin so that it retains its juices.\u003c\/p\u003e\n\u003cp\u003eThe Williams Christ is a summer pear with soft, juicy flesh and a distinct muscat note, also familiar from pear brandy. Because it breaks down faster when cooked than hard winter pears, it is treated quickly and with high heat to ensure it retains its texture.\u003c\/p\u003e\n\u003cp\u003eArtificial flavors and preservatives are deliberately avoided. Everything in the jar comes from the orchard, the spice rack, and the kettle.\u003c\/p\u003e\n\n\u003ch3\u003eSaffron is the stigma of a crocus blossom\u003c\/h3\u003e\n\u003cp\u003eSaffron does not grow as a fruit or a root, but as a stigma in the blossom of the autumn crocus, Crocus sativus.\u003c\/p\u003e\n\u003cp\u003eEvery blossom bears three threads, which are hand-picked at dawn before the sun makes them wilt. This labor explains the status of the spice, and it explains the color in the jar.\u003c\/p\u003e\n\u003cp\u003eSaffron needs moisture to release its aroma, which it finds in the pear juice. This is why you can taste it more clearly here than in a dry dish—floral with a fine, bitter edge.\u003c\/p\u003e\n\n\u003ch3\u003eWith cream cheese, fondue, and roast goose\u003c\/h3\u003e\n\u003cp\u003eA spoonful next to creamy goat cheese or young mountain cheese is enough to add fruit and spice to a cheese platter.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas mostarda is a great addition to a fondue, as pear and melted cheese pair beautifully. It is just as appropriate for goose or duck during the holidays as it is for cold game terrine or on crostini with blue cheese.\u003c\/p\u003e\n\u003cp\u003eStore the jar in the refrigerator after opening and take it out shortly before eating, as the saffron notes come through more clearly at room temperature. For a bolder option, try the \u003ca href=\"\/en\/products\/alpe-pragas-feigen-senf-sauce\"\u003eFig Mustard Sauce\u003c\/a\u003e; the entire collection can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostardas by Alpe Pragas\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134163278,"sku":"043WIL4230","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-birne-safran-160g.jpg?v=1750977851"},{"product_id":"alpe-pragas-chutney-himbeere-balsamessig","title":"Chutney – Raspberry Balsamic Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eRaspberry Balsamic Vinegar Chutney by Alpe Pragas, fruity and tangy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eRaspberry Balsamic Vinegar Chutney by Alpe Pragas combines ripe raspberries with balsamic vinegar from Modena, plus lime puree and a hint of chili. The jar migrates between the cheese board and dessert, sometimes alongside goat cheese, sometimes over panna cotta.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry Balsamic Vinegar Chutney\u003c\/strong\u003e is a fruity, savory specialty from Alpe Pragas in the Braies Valley of South Tyrol. Raspberries provide the body, the balsamic vinegar adds dark depth, lime puree keeps the flavor profile bright, and a bit of chili provides a lingering warmth.\u003c\/p\u003e\n\n\u003ch3\u003eBerry up front, balsamic underneath\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the jar, the aroma of ripe raspberries rises, with the dark, malty sweetness of the vinegar lying beneath.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the berry leads with its fine acidity, the balsamic vinegar adds depth, and the heat follows as a gentle warmth. The lime keeps the tone fresh and ensures the sweetness does not become overwhelming.\u003c\/p\u003e\n\u003cp\u003eThe berries remain recognizable in pieces, and as you spread it, the chutney leaves a dark streak over the cheese. A pantry essential for the evening table where bread, cheese, and wine come together.\u003c\/p\u003e\n\u003cp\u003eThe chutney is a deep red in the jar, softer than a preserve and tangier than any berry sauce. Once you have had it with cheese, you will be sure to put it on the table again next time.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the balsamic vinegar from Modena contributes\u003c\/h3\u003e\n\u003cp\u003eBalsamic vinegar from Modena is made from concentrated grape must, blended with wine vinegar, and aged in wooden barrels.\u003c\/p\u003e\n\u003cp\u003eThe reduction makes it dark and viscous, the wood rounds it out, and thus it brings a malty sweetness in addition to its acidity. This is exactly what the raspberry needs so that the berry becomes more than just a dessert.\u003c\/p\u003e\n\u003cp\u003eIn this jar, the vinegar plays a significant role, and its flavor is clearly detectable. Alpe Pragas explicitly uses balsamic vinegar from Modena, which has protected designation of origin status.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the cheese board to panna cotta\u003c\/h3\u003e\n\u003cp\u003eAlongside cream cheese and creamy soft cheese, this chutney shows why berries and vinegar belong together.\u003c\/p\u003e\n\u003cp\u003eSpoon it over panna cotta, and in a minute, you have a dessert that looks more impressive than the effort required to make it. Raspberry is a classic companion to roasted duck breast, and it pairs just as well with lamb.\u003c\/p\u003e\n\u003cp\u003eIt also finds its place alongside pan-seared beef fillet or over warm goat cheese toast. Even vanilla ice cream can handle a spoonful if you need a quick dessert.\u003c\/p\u003e\n\u003cp\u003eOn a crostini with cream cheese and basil, it becomes an appetizer bite; in a dressing, it brings together leafy greens and grilled goat cheese. Usually, a teaspoon is enough, because the vinegar and chili have a long-lasting effect.\u003c\/p\u003e\n\n\u003ch3\u003eHow berry and vinegar become a chutney\u003c\/h3\u003e\n\u003cp\u003eThe raspberries are simmered openly until the vinegar is absorbed and the mixture takes on a dark shine.\u003c\/p\u003e\n\u003cp\u003eHot-filled, Alpe Pragas chutney has a long shelf life when unopened, with no need for preservatives.\u003c\/p\u003e\n\u003cp\u003eThe spices are added late so that their heat does not dissipate, and the pectin from apples thickens the mixture as it cools. After a few days in the jar, the heat integrates and the sharp edge of the vinegar mellows.\u003c\/p\u003e\n\u003cp\u003eAfter opening, the jar should be refrigerated; the acidity also helps keep it stable. All varieties can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostarda\u003c\/a\u003e, and the rest of the South Tyrolean range in the \u003ca href=\"\/en\/collections\/alpe-pragas\"\u003eAlpe Pragas collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134261582,"sku":"043WIL4236","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-himbeere-balsamessig.jpg?v=1750977854"},{"product_id":"alpe-pragas-feigen-senf-sauce","title":"Fig Mustard Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eFig Mustard Sauce by Alpe Pragas, sweet and spicy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Fig Mustard Sauce by Alpe Pragas combines ripe figs with whole mustard seeds, chili, and spices, thickened with apple pectin and brightened by a dash of lemon juice. The dark, fruity sweetness hits first, then the heat follows, lingering until the last bite.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFig Mustard Sauce\u003c\/strong\u003e, the mostarda with fig mustard from Alpe Pragas in the Braies Valley of South Tyrol, combines over 50% fruit content with whole mustard seeds and a trace of chili. It belongs on a cheese board, served with boiled or cold meats, and can anchor an entire appetizer spread.\u003c\/p\u003e\n\n\u003ch3\u003eDark fig sweetness, followed by heat\u003c\/h3\u003e\n\u003cp\u003eWhen the jar is opened, the warm, almost caramelized scent of ripe figs rises up first.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the sweetness leads, rich and dark, and only then does the heat kick in, coming from the mustard seed and sharpened by a touch of chili. Both maintain a balance; neither side overwhelms the other.\u003c\/p\u003e\n\u003cp\u003eThe small pieces of fig and the whole seeds give the sauce its texture, and it is so deeply dark in the jar that it stands out immediately against light-colored cheese. The lemon juice keeps the sweetness in check and ensures the sauce doesn't become heavy after several helpings.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the mustard only goes into the kettle at the end\u003c\/h3\u003e\n\u003cp\u003eThe sharpness of mustard is volatile; it only develops when the crushed seed comes into contact with moisture, and heat breaks it back down.\u003c\/p\u003e\n\u003cp\u003eTherefore, the fruit is first cooked down, slowly and with little sugar, and the mustard is only added once the mixture has cooled. This allows the heat to be preserved in the jar rather than disappearing in the steam over the kettle.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas leaves the seeds whole. They burst between cheese and bread, releasing their spice at precise moments, which gives the sauce its vibrant, lively character.\u003c\/p\u003e\n\u003cp\u003eMustard seeds come in light and brown varieties. The light seeds taste milder and broader, while the brown ones are sharper and faster; both require liquid before they release any flavor at all. That is why there is always plenty of juice surrounding them in the jar.\u003c\/p\u003e\n\n\u003ch3\u003eMostarda, the mustard fruit of Italian cuisine\u003c\/h3\u003e\n\u003cp\u003eIn Italy, \"mostarda\" refers to fruit brought together with mustard and served with boiled meats.\u003c\/p\u003e\n\u003cp\u003eIn Lombardy, whole pears, cherries, and quinces are candied and soaked in mustard oil—mild in Cremona, significantly fierier in Mantua. It is as natural an accompaniment to \u003ci\u003ebollito misto\u003c\/i\u003e, or boiled beef, there as horseradish is for us.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas has created a South Tyrolean interpretation, darker and rounder, with soft pieces instead of candied fruit. The company intentionally avoids preservatives and artificial flavorings.\u003c\/p\u003e\n\n\u003ch3\u003eFor the cheese board, cold roasts, and raclette\u003c\/h3\u003e\n\u003cp\u003eIts rightful place is on the cheese board, where it is served with aged cow's, goat's, and sheep's milk cheeses.\u003c\/p\u003e\n\u003cp\u003eStrong mountain cheese is the obvious pairing, because the fruity sweetness rounds off the saltiness, and the heat cuts through the fat content. It works just as well with cold roasts, roast beef, and on a crostini with prosciutto.\u003c\/p\u003e\n\u003cp\u003eFor raclette and fondue, keep the jar on the table; a spoonful on duck breast or ribs during cooking creates a sweet-and-spicy glaze. For something milder, try the \u003ca href=\"\/en\/products\/alpe-pragas-mango-chutney\"\u003eMango Chutney\u003c\/a\u003e; the entire selection can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostarda by Alpe Pragas\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134392654,"sku":"043WIL4237","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-feigen-senf-sauce-160g.jpg?v=1750977857"},{"product_id":"calvi-pinzimolio-olivenoel-500ml","title":"Pinzimolio Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eUnfiltered olive oil for cold dishes\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCalvi Pinzimolio is an unfiltered extra virgin olive oil from Liguria, a blend of early-harvest Taggiasca and Ogliarola olives. Fruity and green, slightly tart, with a gentle piquancy. Made for cold dishes, not for frying.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePinzimolio olive oil\u003c\/strong\u003e is a medium-fruity, \u003cstrong\u003eunfiltered olive oil\u003c\/strong\u003e from Olio Calvi in Liguria, made from 100 percent Ligurian olives, derived from the mild Taggiasca and the more robust Ogliarola. Unlike the family’s mild signature oil, it is young, green, and herbaceous, packaged in a nostalgic swing-top bottle with a pourer that you won't want to part with after the first use.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, spicy, grassy from the very first drop\u003c\/h3\u003e\n\u003cp\u003ePinzimolio has the fresh aroma of green herbs, freshly mown meadows, and green almonds, just as only an oil from early-harvested olives can. On the palate, a fruity-green taste follows, with soft bitter notes and a light, lively spiciness on the finish.\u003c\/p\u003e\n\u003cp\u003eIt is harvested before reaching full maturity, and that is exactly what you taste: the greener the olive, the more spice, bite, and fresh bitterness it brings to the oil. Pinzimolio is therefore not a reserved companion, but one that makes its presence known and adds character to a simple dish. Because it is bottled unfiltered, it may appear a little cloudy in the bottle; that is all part of its charm.\u003c\/p\u003e\n\n\u003ch3\u003eRaw with vegetables, salad, and bread\u003c\/h3\u003e\n\u003cp\u003ePinzimolio owes its name to \"pinzimonio,\" a classic Italian appetizer: crisp raw vegetables dipped in an emulsion of oil, vinegar, salt, and pepper. These four ingredients are all you need for a great start.\u003c\/p\u003e\n\u003cp\u003eThis is how it tastes most intense, with strips of carrots, fennel, celery, and cucumber, accompanied by a small bowl of Pinzimolio with a pinch of salt. It is equally good drizzled over colorful mixed salads, grilled vegetables, or simply on a slice of warm bread.\u003c\/p\u003e\n\u003cp\u003eIt also shows what it is capable of at the very last moment when drizzled over a warm tomato soup or white beans with red onion and parsley. Because it is unfiltered, it belongs in cold dishes and not in a hot pan; for frying and sautéing, it is better to use the mild \u003ca href=\"\/en\/products\/olio-calvi-mosto-oro-olivenoel\"\u003eMosto Oro\u003c\/a\u003e from the same producer. That way, the two oils complement each other perfectly.\u003c\/p\u003e\n\n\u003ch3\u003eLigurian oil craftsmanship from the Calvi family since 1919\u003c\/h3\u003e\n\u003cp\u003eBehind Pinzimolio is the house of Olio Calvi in Imperia-Oneglia on the Ligurian Riviera, where Giuseppe Calvi began his oil craft in 1919. The family became known for their single-variety Taggiasca oil, which became famous in the 1970s in its golden bottle, but this vibrant blend has long since found its own fans.\u003c\/p\u003e\n\u003cp\u003e\"An oil is allowed to have character,\" emphasizes Luca, who has been with the family business since 2007 and now runs it with his brother Gianni in the third generation. For Pinzimolio, the mild Taggiasca and the more robust Ogliarola are combined, harvested early, and bottled unfiltered. The less an oil is filtered, the more of its aromas and fine particles are preserved, and these are exactly what create its fruity-green character.\u003c\/p\u003e\n\u003cp\u003eThis is how an \u003cstrong\u003eunfiltered olive oil\u003c\/strong\u003e like this remains honest and authentic, with everything the olive naturally provides. You get Pinzimolio in a 500 ml swing-top bottle, which can live on as a small carafe on your table after it is empty—a lovely piece of kitchenware that stays with you.\u003c\/p\u003e\n\u003cp\u003eYou can find more Ligurian treasures in our \u003ca href=\"\/en\/collections\/olio-calvi\"\u003eOlio Calvi collection\u003c\/a\u003e, and those who enjoy comparing oils, from mild to robust, will find what they are looking for in our \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil selection\u003c\/a\u003e. Once tried, it will earn a permanent spot on your shelf.\u003c\/p\u003e","brand":"Olio Calvi","offers":[{"title":"500 ml","offer_id":53071134720334,"sku":"045VIA1116","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/calvi-pinzimolio-olivenoel.jpg?v=1750977866"},{"product_id":"olio-roi-olivenoel-mosto-roi-500ml","title":"Mosto Roi Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eMosto Roi, mild extra virgin olive oil from Liguria\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMosto Roi is the everyday oil of the Boeri Roi family from Liguria, a cuvée of Taggiasca, Ogliarola, and Biancolilla. Mild, almondy, fruity. Not a sharp, aggressive oil, but a gentle olive oil for every day, from salads to the frying pan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMosto Roi\u003c\/strong\u003e is the mild, fruity \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e from Olio Roi in Liguria's Valle Argentina, produced from the three varieties Taggiasca, Ogliarola, and Biancolilla. In its 500 ml bottle, it is an everyday oil, generous enough for both the kitchen and the table. Let yourself be surprised by its gentle character, which possesses almost no sharpness.\u003c\/p\u003e\n\n\u003ch3\u003eLight yellow, almondy, gentle finish\u003c\/h3\u003e\n\u003cp\u003eIn the glass, Mosto Roi glows light yellow with green reflections and has a delicate scent of dried olive leaves. On the palate, it first reveals a fine sweetness.\u003c\/p\u003e\n\u003cp\u003eThe sweetness is followed by an almond note, then a hint of artichoke and fresh olive, before a very slight sharpness flashes in the finish. It is fruity, velvety, and sweet. An extra virgin olive oil that never pushes itself to the forefront, but instead lets the ingredients speak for themselves.\u003c\/p\u003e\n\u003cp\u003eThe name reveals its character: \"Mosto\" means the fresh must, the young, juicy oil immediately after pressing. That is exactly how it tastes—lively and green, without ever becoming bitter.\u003c\/p\u003e\n\n\u003ch3\u003eFrom salad to the frying pan\u003c\/h3\u003e\n\u003cp\u003eA mild olive oil like Mosto Roi is an all-around talent in the kitchen, just as good raw over a plate as it is warm in a pot.\u003c\/p\u003e\n\u003cp\u003eMixed green salads, minestrone and steamed vegetables, tomatoes with basil, or delicate fish are its home. It can also handle heat: for gentle searing, for a fresh pesto, or over warm pasta. Wherever a \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e is needed without overpowering the flavor of the food, Mosto Roi is ready.\u003c\/p\u003e\n\u003cp\u003eFor those special moments when the oil is meant to take center stage raw, you are better off reaching for the Carte Noire DOP. But Mosto Roi is the reliable companion that cooks with you every day.\u003c\/p\u003e\n\n\u003ch3\u003eThree varieties from the Boeri Roi family\u003c\/h3\u003e\n\u003cp\u003eFranco Boeri Roi has been pressing Mosto Roi in Badalucco in the fourth generation; since 1900, everything for the family has revolved around the olive.\u003c\/p\u003e\n\u003cp\u003eThe trees grow on historic stone terraces in the Valle Argentina, the valley behind San Remo, at altitudes between 60 and 500 meters, covering about 42 hectares with around 11,000 trees. Unlike the single-varietal Carte Noire, Mosto Roi is a cuvée of three olive varieties, because the broader the base of varieties, the rounder and more versatile the aroma becomes. The Taggiasca provides the almondy sweetness, while Ogliarola and Biancolilla add fruit and freshness.\u003c\/p\u003e\n\u003cp\u003e\"I don't eat olives,\" says Franco with a smile; his wife Rossella and their children Paolo and Daria taste them for him on the tree. But he loves all his oils. Anyone who wants to get to know the whole valley will also find Taggiasca olives and the fine DOP oil in the \u003ca href=\"\/en\/collections\/olio-roi\"\u003eOlio Roi assortment\u003c\/a\u003e. Hats off.\u003c\/p\u003e\n\n\u003ch3\u003eIt can even go warm into the pan\u003c\/h3\u003e\n\u003cp\u003eStore the Mosto Roi in a dark, cool place, but not in the refrigerator, and close the 500 ml bottle tightly after every use. Unlike sharp, intense oils, Mosto Roi can also be used warm in the pan without becoming bitter.\u003c\/p\u003e\n\u003cp\u003eA few drops over a warm tomato soup elevate it instantly. If you prefer it pure and festive, combine it with \u003ca href=\"\/en\/products\/olio-roi-taggiasca-oliven-ohne-stein-180g\"\u003eLigurian Taggiasca olives\u003c\/a\u003e and good bread for a small antipasto. That is how the Valle Argentina tastes right in your own kitchen.\u003c\/p\u003e","brand":"Olio Roi","offers":[{"title":"500 ml","offer_id":53071134818638,"sku":"045VIA1161","price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/olio-roi-olivenoel-mosto-roi-500ml.jpg?v=1750977869"},{"product_id":"tartuflanghe-trueffeloel-mit-weissem-trueffel-100ml","title":"White truffle oil with aroma","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite Truffle Oil, Alba in a bottle\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFor its white truffle oil, Tartuflanghe infuses extra virgin olive oil with real white truffle (Tuber magnatum Pico) \u0026amp; aroma. A few drops refine risotto, carpaccio, eggs, and bread.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ewhite truffle oil\u003c\/strong\u003e from Tartuflanghe is the liquid essence of Piedmont: Extra virgin olive oil is infused with genuine white truffles of the Tuber magnatum Pico variety – that legendary tuber which is hunted, celebrated, and worth its weight in gold around Alba. A few drops are enough, and your dish will be perfumed with an Italian autumn.\u003c\/p\u003e\n\u003ch3\u003eReal truffle, enriched with aroma\u003c\/h3\u003e\n\u003cp\u003eThe most important thing first: this bottle contains real white truffle. Many truffle oils on the market rely on synthetic bismethylthiomethane – Tartuflanghe takes the more elaborate route, putting the tuber itself into the oil, supplemented by aroma. The result has a more complex, refined, and authentic scent: warm and garlicky, with notes of hay and honey, unmistakably Alba.\u003c\/p\u003e\n\u003cp\u003eThe base for this 100 ml bottle is extra virgin olive oil, which carries and protects the volatile aromas of the white truffle. Because heat causes the delicate notes to evaporate, the oil should be added only after cooking – as a finishing touch, a fragrance, a signature.\u003c\/p\u003e\n\u003cp\u003eThe Tuber magnatum Pico is no ordinary ingredient: it cannot be cultivated, only found – in autumn, with a dog and patience, in the forests around Alba, where the famous truffle fair attracts tens of thousands of gourmets every year. It is precisely this scarcity that makes the oil so valuable: it preserves a fragrance that is only available fresh for a few weeks each year.\u003c\/p\u003e\n\u003ch3\u003eOver risotto, on carpaccio, with eggs\u003c\/h3\u003e\n\u003cp\u003eThe classics first: A creamy risotto bianco, wafer-thin beef carpaccio, or tajarin with butter turn into a trattoria memory with just a few drops. Equally wonderful: scrambled or soft-boiled eggs, pan-seared fish, young cheese, or simply crusty white bread with good butter and a touch of oil.\u003c\/p\u003e\n\u003cp\u003eThis oil works best when you use restraint: three or four drops per plate are plenty – you can always add more, but you can never take it away. This means the bottle lasts surprisingly long, yet it remains the fastest way to make a Tuesday evening taste like Piedmont. If you prefer something earthier, try the sister product, the \u003ca href=\"\/en\/products\/tartuflanghe-trueffeloel-mit-schwarzem-trueffel-100ml\"\u003eblack truffle oil\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eA quick word on storage: the bottle prefers a dark and cool place, away from the stove and windowsill – this keeps the delicate aromas fresh for months. And don't be afraid to open it: once opened, truffle oil is meant to be used, ideally regularly and with growing culinary curiosity.\u003c\/p\u003e\n\u003ch3\u003eFrom the house of the Montanaro truffle family\u003c\/h3\u003e\n\u003cp\u003eTartuflanghe is an institution in Piedmont: In 1968, Domenica Bertolusso and Beppe Montanaro began trading fresh truffles in Alba – their restaurant was recognized by the Michelin Guide for its mushroom and truffle cuisine, and Beppe was considered a truffle specialist far beyond the city. In 1975, the couple founded Tartuflanghe; today, their children Stefania and Paolo run the company in the second generation.\u003c\/p\u003e\n\u003cp\u003eThe name combines Tartufo and Langhe – truffle and the region of origin – and exactly that connection is what you taste: this is not mass production, but a family that has been working with truffle hunters, forests, and the seasons for over 50 years.\u003c\/p\u003e\n\u003cp\u003eYou can find more olive oil craftsmanship from Italy at \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eBartolini\u003c\/a\u003e, and the entire truffle world of the Montanaros on our \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page. White truffle for every day – one drop at a time, of course!\u003c\/p\u003e","brand":"TartufLanghe","offers":[{"title":"100 ml","offer_id":53071134851406,"sku":"047WIL3940","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tartuflanghe-trueffeloel-weissem-trueffel.jpg?v=1750977872"},{"product_id":"tartuflanghe-trueffeloel-mit-schwarzem-trueffel-100ml","title":"Truffle oil with black truffle","description":"\u003ch2 id=\"speakable-headline\"\u003eTruffle oil with black truffle, the earthy Italian\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFor this truffle oil, Tartuflanghe flavors extra virgin olive oil with real black summer truffle (Tuber aestivum) – warm, earthy, and more suitable for everyday use than its white brother. For pasta, meat, roasted vegetables, and bread.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003etruffle oil with black truffle\u003c\/strong\u003e from Tartuflanghe in the 100 ml bottle is the more accessible of the two Piedmontese options: extra virgin olive oil meets real black summer truffle of the Tuber aestivum variety – earthy, warm, and slightly nutty in aroma, with a rounder and bolder palate than its white counterpart. A kitchen oil for those who love truffles not just on special occasions.\u003c\/p\u003e\n\u003ch3\u003eEarthy, warm, and honestly flavored\u003c\/h3\u003e\n\u003cp\u003eThe Tartuflanghe principle applies here too: real tuber plus aroma. The black summer truffle gives the oil its characteristic depth – forest floor, nut, a hint of cocoa – while remaining friendlier in tone than the intense white truffle. If you are buying truffle oil for the first time, this is the best place to start.\u003c\/p\u003e\n\u003cp\u003eThe Montanaro family has understood its craft for generations: what began in 1968 with Domenica and Beppe and fresh truffles in Alba became the Tartuflanghe manufactory in 1975 – today run by Stefania and Paolo, the founders' children. Over 50 years of truffle experience, bottled in 100 milliliters.\u003c\/p\u003e\n\u003ch3\u003eOn pasta, meat, and roasted vegetables\u003c\/h3\u003e\n\u003cp\u003eThe black oil is a team player: it rounds off pasta with butter or cream sauce, shines on roasted meat and tartare, and elevates baked potatoes, mushroom pans, and grilled vegetables. Drizzled over burrata, goat cheese, or a simple slice of buttered bread, it turns little effort into great pleasure.\u003c\/p\u003e\n\u003cp\u003eAs with any truffle oil, it is important to use it only after cooking, as heat carries away the delicate aromas. A teaspoon at the finish is enough – drizzle, wait a moment, serve. Creamy mashed potatoes carry it best, as the earthy truffle and the mild tuber greet each other like old friends.\u003c\/p\u003e\n\u003cp\u003eThe oil also looks the part in cold dishes: a few drops in a vinaigrette for lamb's lettuce with bacon, over beetroot carpaccio, or in a potato dressing – the everyday suddenly takes on a Piedmontese undertone. Stored in a dark, cool place, the little bottle will last for months, should it survive that long.\u003c\/p\u003e\n\u003cp\u003eFor something even more festive, try the \u003ca href=\"\/en\/products\/tartuflanghe-trueffeloel-mit-weissem-trueffel-100ml\"\u003etruffle oil with white truffle\u003c\/a\u003e – the Alba icon for special occasions. Many of our customers simply keep both bottles: black for everyday, white for celebrations.\u003c\/p\u003e\n\u003ch3\u003eFrom Alba, the capital of the truffle\u003c\/h3\u003e\n\u003cp\u003eTartuflanghe is based in Piobesi d'Alba, in the heart of the Langhe – the Piedmontese hilly landscape where truffle hunters and their dogs have roamed the forests for centuries. The company name combines Tartufo and Langhe, product and homeland: a family promise could hardly be summarized more succinctly.\u003c\/p\u003e\n\u003cp\u003eFrom the founders' restaurant, which the Guide Michelin once recognized for its truffle cuisine, to today's product range, there is a consistent theme: it's the tuber that counts, not the shortcut. Oil, salt, pasta – everything serves the truffle, never the other way around. The fact that the summer truffle remains significantly more affordable than its white relative makes this oil the perfect introduction to the world of the Montanaros.\u003c\/p\u003e\n\u003cp\u003eYou can find good pure olive oil from \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eBartolini\u003c\/a\u003e in Umbria, and all the truffle treasures from the Montanaros on our \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page. Italian forest floor to drizzle – your pantry will thank you!\u003c\/p\u003e","brand":"TartufLanghe","offers":[{"title":"100 ml","offer_id":53071134916942,"sku":"047WIL3941","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tartuflanghe-trueffeloel-schwarzem-trueffel.jpg?v=1750977875"},{"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":"falorni-trueffelsalami","title":"Salami with truffle aroma – Salame all'aroma di tartufo","description":"\u003ch2 id=\"speakable-headline\"\u003eSalame all'aroma di tartufo by Falorni, aged for two months in a natural casing\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAn air-dried pork salami from the Antica Macelleria Falorni in Greve in Chianti, aged for two months in a natural casing with noble mold and seasoned with truffle aroma. Must be kept refrigerated, approx. 350 grams per piece.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSalame all'aroma di tartufo\u003c\/strong\u003e translates to salami with truffle aroma, and the name is to be taken literally. The sales designation is air-dried pork salami with truffle aroma. It does not contain any truffle, but rather 0.08 percent truffle aroma.\u003c\/p\u003e\n\n\u003ch3\u003eTruffle salami or salami with truffle aroma?\u003c\/h3\u003e\n\u003cp\u003eBoth sit side-by-side on the shelf, and the difference is greater than the names suggest. In a truffle salami, truffle is an ingredient—depending on the producer, anywhere from half a percent to five percent, usually summer truffle, sometimes with additional truffle juice. In a salami with truffle aroma, it is not an ingredient: the aroma provides the flavor entirely on its own.\u003c\/p\u003e\n\u003cp\u003eThis one is the latter type, and we note it because otherwise, you would only notice it upon turning the package over. If you are looking for truffle pieces when you slice into it, this is not the right choice; you would be better off with \u003ca href=\"\/en\/products\/viani-tartufi-estivi-ganze-sommertrueffel-125g\"\u003ewhole summer truffles\u003c\/a\u003e. If you are looking for a Tuscan salami with a distinct truffle note at a price not tied to the truffle market, this is the right choice.\u003c\/p\u003e\n\n\u003c!-- Zone 4 Kurator: zurückgestellt bis Januar 2027, siehe regeln\/02. --\u003e\n\u003c!-- Zone 5 Sensorik: zurückgestellt bis Januar 2027, siehe regeln\/02. --\u003e\n\n\u003ch3\u003ePaper-thin and at room temperature\u003c\/h3\u003e\n\u003cp\u003eTake it out of the refrigerator half an hour before eating, because the aroma remains muted when cold. Then, slice it as thin as your knife allows. Serve with unsalted country bread and a Chianti or another red wine from the same region that won’t steal the show from the salami. Do not fry or bake: truffle aroma is the first thing to vanish in the heat.\u003c\/p\u003e\n\n\u003ch3\u003eIs the white coating mold?\u003c\/h3\u003e\n\u003cp\u003eYes, but the desired kind. The white fuzz on the outside is \u003cstrong\u003enoble mold\u003c\/strong\u003e, which forms during the aging process in the natural casing. It is a part of air-dried salami and not a sign of spoilage. Peel off the natural casing before slicing.\u003c\/p\u003e\n\n\u003ch3\u003eDoes it have to be kept in the refrigerator?\u003c\/h3\u003e\n\u003cp\u003eYes. The salami \u003cstrong\u003emust be kept refrigerated\u003c\/strong\u003e and should be stored below 8 °C. Once cut, it is best kept wrapped in paper rather than foil—it will sweat in plastic wrap.\u003c\/p\u003e\n\n\u003ch3\u003eAntica Macelleria Falorni in Greve in Chianti\u003c\/h3\u003e\n\u003cp\u003eThe butcher shop has been operating in Greve in Chianti since 1806 and is managed by the ninth generation. You can find what else the house produces—fennel salami, mountain salami, wild boar, guanciale—at \u003ca href=\"\/en\/collections\/macelleria-falorni\"\u003eMacelleria Falorni\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eapprox. 350 g per piece · must be kept refrigerated, store below 8 °C\u003c\/p\u003e","brand":"Macelleria Falorni","offers":[{"title":"350 g","offer_id":53071136817486,"sku":"050WIL1810","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/falorni-trueffelsalami-salame-con-tartufo-bianco_a0d26f8b-3a5f-4357-b0c8-4b618a6a326e.jpg?v=1751006061"},{"product_id":"tartuflanghe-trueffelsalz-mit-weissem-trueffel-90g","title":"Truffle salt with white truffle \u0026 flavoring","description":"\u003ch2 id=\"speakable-headline\"\u003eTruffle salt with white truffle, two treasures in one jar\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFor its truffle salt with white truffle \u0026amp; aroma, Tartuflanghe combines Guérande salt from the French Atlantic with freeze-dried white truffle (Tuber magnatum Pico) – 0.3 percent dried corresponds to 1.5 percent of the fresh tuber. For risotto, fish, eggs, and bread and butter.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003etruffle salt with white truffle\u003c\/strong\u003e \u0026amp; aroma from Tartuflanghe in a 90g jar is a meeting of two origins: grey Guérande salt from the French Atlantic coast carries genuine white truffle from Piedmont – gently freeze-dried to preserve the volatile aroma of the famous Alba tuber. Seasoning and refining happen here in a single pinch.\u003c\/p\u003e\n\u003ch3\u003eFreeze-dried and finely rounded\u003c\/h3\u003e\n\u003cp\u003eThe process is the highlight: Tartuflanghe freeze-dries the white truffle (Tuber magnatum Pico) and rounds off the salt with aroma. There is 0.3 percent dried truffle in the jar – that sounds modest, but corresponds to 1.5 percent of the fresh tuber, because the truffle loses mostly water when dried, but never character.\u003c\/p\u003e\n\u003cp\u003eThe base is Guérande salt, the famous grey sea salt from Brittany: moist, mineral-rich, and mild, harvested by hand from Atlantic salt marshes where salt farmers have worked with wooden rakes for centuries. Salt with history meets a world-famous tuber – a liaison only artisanal food crafters could create.\u003c\/p\u003e\n\u003cp\u003eWhy this specific salt? Because its slightly moist, coarse structure holds the truffle powder like a sponge holds scent: together in the jar, they form a seasoning that does not separate or evaporate. Stored in a dry place and kept tightly closed, the aroma remains vibrant for many months – longer than the jar typically lasts in practice.\u003c\/p\u003e\n\u003ch3\u003eFor risotto, eggs, and bread and butter\u003c\/h3\u003e\n\u003cp\u003eWhite truffle salt should be used at the end of cooking: over finished risotto, tagliolini with butter, or poached eggs. On pan-fried fish and light meat, it unfolds its fine, warm, garlic-like note, and on a simple slice of bread and butter, it shows how little a special moment needs to cost.\u003c\/p\u003e\n\u003cp\u003eSprinkle it over oven-roasted vegetables, mashed potatoes, and soft-boiled eggs – wherever warmth lifts the aroma without chasing it away. Even on fresh popcorn or a simple tomato with olive oil, the pinch of Alba shows its effect: suddenly, the familiar tastes like an occasion. Dosing sparingly pays off: one pinch replaces both salting and adding truffles. The earthier variety available is the \u003ca href=\"\/en\/products\/tartuflanghe-trueffelsalz-mit-schwarzem-trueffel-90g\"\u003etruffle salt with black truffle\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\u003ch3\u003eFrom the truffle family of Alba\u003c\/h3\u003e\n\u003cp\u003eBehind the jar is the Montanaro family: Domenica Bertolusso and Beppe Montanaro traded in fresh truffles in Alba from 1968, and their restaurant was recognized by the Michelin Guide for its mushroom and truffle cuisine. In 1975, they founded Tartuflanghe in Piobesi d'Alba – today, their children Stefania and Paolo run the manufactory in the second generation.\u003c\/p\u003e\n\u003cp\u003eThe name says it all: Tartufo plus Langhe, truffle plus home region. For over 50 years, the house has worked with truffle hunters and their dogs – and developed those refinements early on that make the fleeting treasure shelf-stable: drying, grinding, preserving.\u003c\/p\u003e\n\u003cp\u003eYou can find more seasoning characters in our \u003ca href=\"\/en\/collections\/kraeuter-gewuerzsalze\"\u003eHerbs \u0026amp; Seasoned Salts\u003c\/a\u003e category, and the entire Montanaro range on the \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page. Alba in your everyday spice drawer – one pinch is enough, and the plate speaks Italian! For all those who love white truffles but don't want to wait for autumn: it waits here in the jar, patient and available all year round.\u003c\/p\u003e","brand":"TartufLanghe","offers":[{"title":"90 g","offer_id":53071137145166,"sku":"047WIL39371","price":22.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Tartuflanghe-Trueffelsalz-weissen-Trueffeln-g.jpg?v=1750977914"},{"product_id":"don-antonio-sugo-alla-toscana-480ml","title":"Tuscan Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eSugo alla Toscana by Don Antonio with Garlic and Sweet Bell Pepper\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eDon Antonio's Sugo alla Toscana is the most robust tomato sauce from the Casina Rossa manufactory in Roccascalegna, seasoned exclusively with garlic and sweet bell pepper. With 6 ingredients, it has the shortest list in the range, and because celery and carrot are absent, the tomato stands out in its purest form. The name is misleading; it is cooked in the Abruzzo region.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSugo alla Toscana\u003c\/strong\u003e is the robust tomato sauce from Don Antonio in Roccascalegna, Abruzzo, which combines the sweetness of ripe bell peppers with the intensity of fresh garlic. Tomato, extra virgin olive oil, garlic, sea salt, sweet bell pepper, and citric acid – that is all there is on the label.\u003c\/p\u003e\n\n\u003ch3\u003eRobust, sweet, with an intense garlic kick\u003c\/h3\u003e\n\u003cp\u003eSautéed garlic and sweet bell pepper rise from the jar, backed by a rounded, almost smoky depth.\u003c\/p\u003e\n\u003cp\u003eThe sauce coats the pasta with a robust and savory flavor; the bell pepper provides sweetness, the garlic adds intensity, and the olive oil binds them both together. Because celery, carrot, and basil are absent, the tomato is more unadulterated here than in the other varieties. The bell pepper takes over the sweetness that is usually contributed by the carrot.\u003c\/p\u003e\n\u003cp\u003eThat is the premise of this variety: fewer ingredients, but more tomato in the jar. Those who shy away from garlic should look elsewhere; everyone else will find this the zestiest of the six varieties on our shelves. When reheated the next day, the bell pepper flavor becomes even more pronounced.\u003c\/p\u003e\n\n\u003ch3\u003eWith penne, grilled dishes, and toasted bread\u003c\/h3\u003e\n\u003cp\u003eThis sauce is at its best with ridged tubular pasta, grilled vegetables, or as a savory base on toasted bread.\u003c\/p\u003e\n\u003cp\u003eThe ridged surface of the \u003ca href=\"\/en\/products\/guerrieri-penne-rigate-hartweizen-pasta\"\u003ePenne Rigate from Azienda Guerrieri\u003c\/a\u003e captures it perfectly; add some Pecorino and a full-bodied red wine. Grilled eggplant and zucchini pair well with it, too, and with lamb chops, the sauce becomes a side dish that requires no further seasoning.\u003c\/p\u003e\n\u003cp\u003eIt works perfectly as a dip for warm bread without any additions; a 480-milliliter jar is enough for a whole group at the table. The garlic tastes more pronounced cold from the refrigerator than it does lukewarm, which is why leftovers from the day before make an excellent spread for bread. Further varieties can be found in the \u003ca href=\"\/en\/collections\/don-antonio-sugo\"\u003eDon Antonio collection\u003c\/a\u003e, and more sauces in the \u003ca href=\"\/en\/collections\/nudelsossen\"\u003ePasta Sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003ch3\u003e6 ingredients and the pepper in the pot\u003c\/h3\u003e\n\u003cp\u003eGarlic, bell peppers, and tomatoes grow in the same fields around Roccascalegna, harvested in August and processed on the very same day.\u003c\/p\u003e\n\u003cp\u003eSweet bell pepper belongs to its own variety group, which almost completely lacks the heat compound capsaicin. In return, it brings fruit sugars and that deep red color which gives the sauce its hue. It goes into the pot as a whole pepper, not as a powder, and slowly releases its sweetness into the tomato.\u003c\/p\u003e\n\u003cp\u003eBecause no celery, carrot, or basil is added, there is even more room for the tomato. The garlic is sautéed in olive oil before the fruit is added; this takes the edge off and lets the sweetness shine. The reason the sauce is called \"Toscana\" despite its Abruzzese origin is simply the house designation for the most robust variety.\u003c\/p\u003e\n\u003cp\u003eEach variety in the range has its own personality. In this one, it is the garlic and bell pepper that set it apart from the others—two ingredients are all it takes to create a distinct character.\u003c\/p\u003e","brand":"Don Antonio Sugo","offers":[{"title":"16.2 fl oz","offer_id":53071139406158,"sku":"043VIA7373","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/don-antonio-sugo-toscana.jpg?v=1750977982"},{"product_id":"d-barbero-gianduiotti-haselnuss-nougat","title":"Gianduiotti – hazelnut praline chocolates from Piedmont","description":"\u003ch2 id=\"speakable-headline\"\u003eGianduiotti, the original from D. Barbero in Piedmont\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eGianduiotti are the classic Piedmontese hazelnut pralines, made from finely ground Tonda Gentile delle Langhe hazelnuts, whole milk chocolate, and cocoa. At D. Barbero in Asti, they have been made according to a traditional recipe for seven generations and are individually wrapped in copper-colored paper.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGianduiotti\u003c\/strong\u003e are the classic version of the Piedmontese hazelnut praline from the Cioccolateria \u0026amp; Torroneria D. Barbero in Asti. Single-variety Tonda Gentile delle Langhe hazelnuts are finely ground in the factory, combined with whole milk chocolate and cocoa to create a creamy praline paste, and cast into the typical gianduiotto shape. Each praline is then individually wrapped by hand in copper-colored paper.\u003c\/p\u003e\n\u003ch3\u003eCreamy melt, dense hazelnut flavor\u003c\/h3\u003e\n\u003cp\u003eFirst the chocolatey opening, then the roasted hazelnut in its full depth – and an aftertaste that takes its time. Full-bodied hazelnut, rounded chocolate, and delicate sweetness combine into the praline profile that has made the gianduiotto famous since the 19th century.\u003c\/p\u003e\n\u003cp\u003eThe hazelnut content is high, as is the cocoa content, while the sweetness remains in the background. At Barbero, the entire factory consciously avoids artificial flavorings, which allows the hazelnut to clearly come to the fore without being masked. A praline whose flavor lingers for a long time.\u003c\/p\u003e\n\u003ch3\u003eTonda Gentile delle Langhe, the best hazelnut in the world\u003c\/h3\u003e\n\u003cp\u003eThe hazelnuts for the gianduiotti come exclusively from the Langhe, the hilly landscape south of Asti. The Tonda Gentile delle Langhe variety bears the PGI seal and is considered by confectioners to be the finest hazelnut of all – because of its intense aroma, its crunchy bite, and its beautiful round shape.\u003c\/p\u003e\n\u003cp\u003eAt the D. Barbero factory, the nuts are first roasted and then ground until a smooth hazelnut paste is formed. This is combined with whole milk chocolate and cocoa to create the creamy praline paste that defines the gianduiotto. The mass is poured into the characteristic molds, gently shaken to remove air, and cooled for hours.\u003c\/p\u003e\n\u003cp\u003eEach praline is then individually wrapped by hand in the paper that shimmers with copper to rose-gold tones. While the classic gianduiotto world has always relied on gold paper, D. Barbero stands out with its warmer copper tones – a signature house color by which you can recognize the pralines even before the first bite.\u003c\/p\u003e\n\u003ch3\u003eA Piedmontese invention from 1865\u003c\/h3\u003e\n\u003cp\u003eThe gianduiotto was invented in Turin in 1865 by Michele Prochet and Pierre Paul Caffarel. During the Napoleonic Wars, cocoa had become rare and expensive in Italy, whereas hazelnuts grew abundantly in Piedmont – so the resourceful confectioner had the idea of incorporating roasted hazelnut paste into the precious chocolate. Necessity turned into art.\u003c\/p\u003e\n\u003cp\u003eDuring the 1865 carnival, the mask Gianduja, that Piedmontese commedia dell'arte figure with a tricorne hat and wine jug, distributed the first pralines of this new variety among the revelers. The small, prismatic shape, which resembled his tricorn hat, also gave the gianduiotto its name.\u003c\/p\u003e\n\u003cp\u003eIn 1883, Melchiorre Barbero in Asti received a license to commercially produce \"Torroni e Noasetti,\" and shortly thereafter added gianduiotti to the range. Today, with the family business in its seventh generation, Giovanni Barbero and his nephew Davide Maddaleno continue to run the factory at Via Brofferio 84 – using the same recipes and the same raw materials from Piedmont, Puglia, and Sicily.\u003c\/p\u003e\n\u003cp\u003eOn our site, you will find \u003ca href=\"\/en\/collections\/d-barbero\"\u003eother specialties from D. Barbero\u003c\/a\u003e – the \u003ca href=\"\/en\/products\/d-barbero-pistacchiotti-pistazien-nougat\"\u003ePistacchiotti made from Bronte pistachios\u003c\/a\u003e in green paper or the \u003ca href=\"\/en\/products\/dbarbero-gianduiotti-mix-pralinen-auswahl\"\u003emixed bag with all five varieties\u003c\/a\u003e to try.\u003c\/p\u003e\n\u003ch3\u003eWith espresso or a small glass of Amaro\u003c\/h3\u003e\n\u003cp\u003eServe the gianduiotti with espresso or a small glass of Amaro after a meal. Serve at room temperature so the delicate melt can best unfold. The 100 g bag with a ribbon – containing 12 to 13 individually wrapped pralines – is a classic gift for lovers of Italian sweets, while the 500 g bag is for those who like to keep a good supply for themselves. Stored in a cool, dry place and kept sealed, they will stay fresh for at least three months.\u003c\/p\u003e","brand":"D.Barbero","offers":[{"title":"100 g","offer_id":53071140389198,"sku":"030WIL6446","price":7.8,"currency_code":"EUR","in_stock":true},{"title":"200 g","offer_id":61183279989070,"sku":"030BAR6466","price":12.9,"currency_code":"EUR","in_stock":false},{"title":"500 g","offer_id":59596398526798,"sku":"030WIL6445","price":28.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/d-barbero-gianduiotti-100g-haselnuss-nougat.jpg?v=1750978012"},{"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":"bartolini-natives-olivenoel-extra-250ml","title":"extra virgin olive oil - 250ml","description":"\u003ch2 id=\"speakable-headline\"\u003eExtra virgin olive oil from Umbria to get to know\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBartolini Classico is an extra virgin olive oil from Umbria, cold-pressed from Moraiolo, Leccino, and Frantoio olives. Medium-bodied, fruity, with a subtle piquancy. Not an anonymous supermarket oil, but a craft product from a family mill. The small 250ml bottle is perfect for trying it out.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eExtra virgin olive oil\u003c\/strong\u003e from the Bartolini oil mill comes from Arrone in Umbria and is one of the most versatile staples a good oil can be. Versatile, honest, and full of character. In the 250ml bottle, you get exactly the right amount to get to know this Umbrian oil at your leisure, without having to commit to a whole liter right away.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, spicy, with a subtle piquancy\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the Classico is gold-green and scented with fresh olives and a hint of green grass. An oil that smells of the garden, not the factory.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is medium-bodied and harmonious, with a light bitterness and that subtle piquancy in the finish that identifies a vibrant olive oil. The three varieties play off one another: the Moraiolo brings fruit and bite, the Frantoio the elegant grassy note, and the Leccino a mild almond sweetness. This creates a round, balanced oil that never becomes dull in any kitchen.\u003c\/p\u003e\n\u003cp\u003eUmbria, the green heart of Italy between Florence and Rome, has been olive country since the Etruscans. The very location on the Umbrian hills, with cool nights and long hours of sun, shapes its character. You can taste this exact origin: an oil that begins fruity and ends spicy.\u003c\/p\u003e\n\n\u003ch3\u003eWith legumes, soups, and good bread\u003c\/h3\u003e\n\u003cp\u003eThe Classico is an all-round talent of rustic Italian cuisine and loves hearty, honest dishes. It tastes great with lamb variations, legume stews, and grilled vegetables.\u003c\/p\u003e\n\u003cp\u003eIt works particularly well raw as a finish: a drizzle over a warm lentil soup, over pasta with lemon, or simply over bread. You should not heat extra virgin olive oil to high temperatures, as its delicate aromas prefer to be enjoyed cold or with gentle heat. If you need more of it, reach for the \u003ca href=\"\/en\/products\/bartolini-natives-olivenoel-extra-500ml\"\u003elarge 500ml bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a family mill since 1850\u003c\/h3\u003e\n\u003cp\u003eThe Bartolini oil mill is located in Arrone and has become one of the most respected mills in Umbria. It has been pressing oil since 1850, now in its sixth generation. What Antonio Bartolini began with a small, animal-powered mill is continued today by Domenico and Ulderico with their father, Emilio.\u003c\/p\u003e\n\u003cp\u003eThe olives are harvested by hand in November and December and milled no later than 12 hours after harvest, usually that very same night. Because the shorter the time between harvest and pressing, the fresher and finer the oil tastes. The malaxation temperature remains between 24 and 27 degrees, ensuring it is a true cold pressing.\u003c\/p\u003e\n\u003cp\u003e“An oil is only as good as the fruit it comes from”; based on this principle, master miller Emilio Bartolini selects the olives himself, grove by grove. You can taste this care in every drop, even in the small bottle. You can find more oils from the producer in the \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eBartolini collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eUncooked over bread, beans, or Caprese\u003c\/h3\u003e\n\u003cp\u003eUncooked, the Classico shows what it's made of, drizzled over grilled bread with a little sea salt, with white beans, or over a Caprese salad. Stored in a cool, dark place, the open bottle will retain its aroma the longest. If you like this Umbrian oil, also try our \u003ca href=\"\/en\/collections\/natives-olivenoel-extra\"\u003eother extra virgin olive oils\u003c\/a\u003e.\u003c\/p\u003e","brand":"Bartolini","offers":[{"title":"250 ml","offer_id":53071141011790,"sku":"045VIA1130","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bartolini-natives-olivenoel-extra-250ml.jpg?v=1750978033"},{"product_id":"alpe-pragas-apfelstrudel-fruchtaufstrich-335g","title":"Apple Strudel Fruit Spread","description":"\u003ch2 id=\"speakable-headline\"\u003eApple Strudel Fruit Spread from Alpe Pragas, cinnamon and vanilla\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Apple Strudel Fruit Spread from Alpe Pragas brings the strudel filling into a jar, made from finely sliced apples, sultanas, cinnamon, and real vanilla bean. It spreads soft and golden brown on bread, with little raisins inside that always give the spoon something to do.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eApple Strudel Fruit Spread\u003c\/strong\u003e is the strudel variety from Alpe Pragas in the Braies Valley of South Tyrol, featuring 75 percent fruit in a 335-gram jar. Apples make up the entire fruit content, complemented by sultanas, cinnamon, vanilla, a splash of lemon juice, and pectin from the apple.\u003c\/p\u003e\n\n\u003ch3\u003eGolden brown, warm, like fresh strudel\u003c\/h3\u003e\n\u003cp\u003eUpon opening, the scent of baked apple, cinnamon, and vanilla rises, just as it would from a bakery.\u003c\/p\u003e\n\u003cp\u003eOn bread, you first taste the apple, clear and slightly tart, then the warmth of the cinnamon settles over it, followed by the rounding notes of vanilla. The sultanas sit inside as soft, sweet dots, adding variety to every spoonful.\u003c\/p\u003e\n\u003cp\u003eThe texture is soft and chunky, golden brown to amber in color, with visible pieces of apple. The lemon juice keeps the color bright and ensures the spread stays fresh rather than becoming caramelized.\u003c\/p\u003e\n\n\u003ch3\u003eSultanas, cinnamon, and the whole vanilla bean\u003c\/h3\u003e\n\u003cp\u003eThree ingredients turn an apple spread into a strudel, and all three are authentic here.\u003c\/p\u003e\n\u003cp\u003eSultanas are the dried berries of the pale Sultana grape—seedless, lighter, and softer than ordinary raisins—and they soak up apple juice as they are cooked down. The cinnamon is added ground, and the vanilla as a split pod with the seeds.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas works without artificial flavorings, which is most noticeable in the vanilla. It tastes more delicate and floral than the usual \"store-bought\" aroma, and it leaves little black specks in the jar.\u003c\/p\u003e\n\u003cp\u003eOnly as much sugar is added as is necessary for gelling, since the sultanas provide their own sweetness. It is thickened with pectin from the apple, meaning the spread requires no external binders and yet remains easy to spread.\u003c\/p\u003e\n\n\u003ch3\u003eThe strudel filling, from the oven into the jar\u003c\/h3\u003e\n\u003cp\u003eThe apple strudel belongs to South Tyrol and Austria just as much as the mountains themselves, and its filling is always the same.\u003c\/p\u003e\n\u003cp\u003eSliced apples, raisins, sugar, and cinnamon are placed on thinly stretched dough, along with breadcrumbs to absorb the juices. This is exactly the filling found in this jar, just without the surrounding dough.\u003c\/p\u003e\n\u003cp\u003eThe advantage is obvious: a strudel needs to be baked and eaten on the same day. The spread, however, waits on the shelf until breakfast calls for it, and it tastes just as good in July as it does in November.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, in puff pastry, over rice pudding\u003c\/h3\u003e\n\u003cp\u003eThe apple strudel has its place every day on fresh white bread with butter, in muesli, or over pancakes.\u003c\/p\u003e\n\u003cp\u003eSpread it onto rolled-out puff pastry, roll it up, and bake it for a good twenty minutes at a high heat, and you have a quick strudel on the table. Spooned over warm rice pudding or semolina porridge, it becomes a dessert, or stirred into quark, it creates a cream.\u003c\/p\u003e\n\u003cp\u003eIt also pairs well with savory dishes, such as alongside aged mountain cheese or fried black pudding, where the sweetness and spice provide a good balance. For Kaiserschmarrn, Alpe Pragas offers this as an alternative to the traditional applesauce.\u003c\/p\u003e\n\u003cp\u003eIf you prefer more spice, try the \u003ca href=\"\/en\/products\/alpe-pragas-wintertraum-fruchtaufstrich-335g\"\u003eWinter Dream\u003c\/a\u003e with rum and cloves; the entire selection can be found among the \u003ca href=\"\/en\/collections\/alpe-pragas-fruchtaufstriche\"\u003eAlpe Pragas fruit spreads\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"335 g","offer_id":53071141798222,"sku":"034WIL4249","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-apfelstrudel-fruchtaufstrich-335g-n.jpg?v=1750978060"},{"product_id":"greenomic-safran-risotto-milanese","title":"Saffron Risotto Milanese","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eGreenomic – Saffron Risotto Milanese – Risotto allo Zafferano – 250g\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eGreenomic's \u003cstrong\u003eSaffron Risotto Milanese\u003c\/strong\u003e, Risotto allo Zafferano, is a rice mix with saffron, made in Italy – a small luxury quickly prepared. The Saffron Risotto Milanese tastes delicious on its own as a Primo Piatti, as Italians call the first course, or with green asparagus or blanched spinach, or with poultry, fish, and seafood.\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eOrigin of this Milanese Recipe\u003c\/span\u003e\u003c\/h3\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eSaffron Risotto originated in Milan and is arguably the most classic and luxurious risotto recipe ever. The story goes that a journeyman, while building Milan Cathedral, once mixed saffron into the paint for the hand-painted cathedral windows, still known for their beauty today, and was ridiculed for it by his master, Valerio. In revenge, the journeyman then mixed saffron into the risotto at the wedding reception of Valerio's daughter. But instead of anger, this caused delight over the wonderful taste of the yellow risotto, and Risotto alla Milanese was born.\u003c\/span\u003e\u003c\/p\u003e \u003ch4\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eSaffron Risotto Milanese Preparation\u003c\/span\u003e\u003c\/h4\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eDice a shallot or a small onion finely and heat in olive oil in a pot until translucent. Add the Saffron Risotto Milanese mixture and sauté in olive oil until translucent. Then add warm vegetable or veal broth (750ml) and simmer until the rice is creamy and al dente. Afterward, let the \u003cspan\u003eSaffron Risotto Milanese\u003c\/span\u003e rest briefly, then refine with a little butter and Parmesan and serve.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eCooking time: 15-20 minutes.\u003c\/span\u003e\u003c\/p\u003e","brand":"Greenomic Delikatessen","offers":[{"title":"250 g","offer_id":53071142486350,"sku":"047GRE2323","price":7.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-safran-risotto-milanese.jpg?v=1750978080"},{"product_id":"greenomic-steinpilz-risotto","title":"Porcini Mushroom Risotto","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\"\u003eGreenomic – Porcini Mushroom Risotto – Risotto ai Funghi Porcini – 250g\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eThe \u003cstrong\u003ePorcini Mushroom Risotto\u003c\/strong\u003e, Risotto ai Funghi, from Greenomic is a rice mixture with dried porcini mushrooms, made in Italy – a small luxury quickly prepared. The porcini mushroom risotto tastes great on its own as a Primo Piatti, as the Italians call the first course, or with fried radicchio, or with poultry or veal or venison medallions.\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003ePorcini Mushroom Risotto Preparation\u003c\/span\u003e\u003c\/h3\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eFinely dice a shallot or a small onion and heat it in olive oil in a pot until translucent. Add the porcini mushroom risotto mixture and sauté until translucent in olive oil. Then add warm vegetable or veal broth (750ml) and simmer until the rice is creamy and al dente. Afterwards, let the porcini mushroom risotto rest briefly, then refine with a little butter and Parmesan and serve.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eCooking time: 15-20 minutes.\u003c\/span\u003e\u003c\/p\u003e","brand":"Greenomic Delikatessen","offers":[{"title":"250 g","offer_id":53071142519118,"sku":"047GRE2324","price":7.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-steinpliz-risotto.jpg?v=1750978083"},{"product_id":"scyavuru-crema-mandorla-mandelcreme","title":"Crema Mandorla – Almond Cream","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite Almond Cream from Sicily, palm oil-free\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eScyavuru's almond cream is a delicate spread made from Sicilian almonds, produced without palm oil and using sunflower lecithin. Creamy, mildly sweet, and full of almond flavor – this is no ordinary mass-produced spread, but a craft product from the small town of Ribera.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAlmond cream\u003c\/strong\u003e from Scyavuru is a melt-in-the-mouth spread made from almonds grown on the sunny island of Sicily. Creamy, smooth, and nutty, it contains no palm fat, which you can taste in its clear, pure almond profile. Finely ground for a velvety texture on bread, this light-colored spread in its 200-gram jar tempts many a sweet tooth to simply enjoy it straight from the spoon.\u003c\/p\u003e\n\u003ch3\u003eCreamy, ground, and packed with almond\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the jar, you are greeted by a warm almond aroma, fine and nutty like freshly roasted kernels, with a hint of marzipan.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, this white cream is delicate and smooth—sweet, but never overpowering—with that marzipan note only fully ripened almonds can provide. Because no palm fat is added, it tastes clearly of fruit rather than fat; instead, mild sunflower and coconut oil combined with a touch of cocoa butter provide its silky texture.\u003c\/p\u003e\n\u003cp\u003eFinely ground, the cream becomes exceptionally smooth and spreads like a thin veil over bread. Since the oil naturally separates slightly, give it a quick stir before your first spoonful—a small sign of how much real almond it contains.\u003c\/p\u003e\n\u003ch3\u003eOn rustic bread, waffles, or by the spoonful\u003c\/h3\u003e\n\u003cp\u003eCrema Mandorla loves company: it is just as delicious on rolls and croissants as it is on dark \u003ca href=\"\/en\/collections\/brot-butter\"\u003erustic bread\u003c\/a\u003e, whose tart crust beautifully counterbalances the sweetness. A classic for a Sunday breakfast that the little ones at the table will love, too.\u003c\/p\u003e\n\u003cp\u003eOn waffles or crêpes, it turns a meal into a small celebration; a spoonful stirred into yogurt or quark transforms breakfast into dessert, and melted over warm rice pudding, it provides comfort on gray days. It is also a sophisticated helper in baking, whether as a filling for cookies or doughnuts, and goes perfectly with fresh strawberries or figs. The Sicilians themselves, however, prefer to enjoy it straight from the spoon.\u003c\/p\u003e\n\u003cp\u003eThose who would like to taste their way through the entire range will also find its green sister, the \u003ca href=\"\/en\/products\/scyavuru-crema-pistacchio-pistaziencreme\"\u003epistachio cream\u003c\/a\u003e from the same producer, in our small family of \u003ca href=\"\/en\/collections\/nusscreme\"\u003enut creams\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eTwo brothers-in-law and the sun of Ribera\u003c\/h3\u003e\n\u003cp\u003eBehind Scyavuru are Rosario Tortorici and Nino Tornambè, two brothers-in-law who have been cooking in Ribera on Sicily's southern coast since 2005—they started with nothing but a 16-liter pot and oranges from their own grove.\u003c\/p\u003e\n\u003cp\u003eRibera bears the beautiful nickname \"Città delle Arance\" (City of Oranges), and around Mount Etna, almonds, pistachios, and citrus fruits of rare quality ripen on volcanic soil. The duo's brand name sounds as beautiful as its meaning, as \"sciavuru\" translates to \"scent\" in the ancient Sicilian dialect. Over the last 20 years, their small pot has grown into two production facilities, with their creams and jams now traveling to over 60 countries.\u003c\/p\u003e\n\u003cp\u003eIn Ribera, the \"Scyavuru Experience\" now invites visitors to taste their products in a small shop serving waffles, crêpes, and pancakes, all freshly spread with their own creams.\u003c\/p\u003e\n\u003cp\u003eYou can find this honest almond cream on our shelves, right next to the \u003ca href=\"\/en\/collections\/scyavuru\"\u003eother specialties from Scyavuru\u003c\/a\u003e. One spoonful is all it takes for your kitchen to smell, for a moment, like a Sicilian late summer.\u003c\/p\u003e","brand":"Scyavuru","offers":[{"title":"200 g","offer_id":53071146156366,"sku":"034WIL4615","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/scyavuru-crema-mandorla-mandelcreme.png?v=1787651837"},{"product_id":"tartuflanghe-trueffelchips-45g","title":"Truffle Chips – Palatine Tartufo","description":"\u003ch2 id=\"speakable-headline\"\u003ePalatine Tartufo truffle chips, the most elegant way to snack\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eTartuflanghe’s truffle chips are thickly sliced potato chips, fried until golden brown in olive and sunflower oil, and seasoned with salt and real powdered summer truffle, rounded off with aroma – gluten-free, made for aperitivo hour.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003ePalatine Tartufo \u003cstrong\u003etruffle chips\u003c\/strong\u003e from Tartuflanghe are what happens when a Piedmontese truffle manufacturer takes potato chips seriously: thick slices, fried until golden brown in olive and sunflower oil, and dusted fresh from the fryer with salt and powdered black summer truffle (Tuber aestivum). Snacks meet fine food – and both win.\u003c\/p\u003e\n\n\u003ch3\u003eReal truffle, fine aroma\u003c\/h3\u003e\n\n\u003cp\u003eWhat sets these chips apart from supermarket truffle chips is something you can smell the moment you open the bag: they are seasoned with real, powdered summer truffle, supported by aroma – earthy, warm, and surprisingly refined. Tartuflanghe makes no exception to their house rule with these chips: the tuber is the star, everything else serves it.\u003c\/p\u003e\n\n\u003cp\u003eThe craftsmanship also has substance: the potato slices are deliberately cut thick, allowing them to retain their bite and potato flavor – golden brown, crispy, gluten-free. They are fried in a blend of olive and sunflower oil and seasoned immediately after frying, when the warm surface best absorbs the salt and truffle powder. Chips for adults, one might say: less noise, more aroma.\u003c\/p\u003e\n\n\u003ch3\u003eFor aperitivo, guests, and cozy evenings\u003c\/h3\u003e\n\n\u003cp\u003eTheir finest hour comes at aperitivo: a glass of white wine or spumante, a bowl of truffle chips – and the Italian start to the evening is complete. Thanks to their thickness, the chips also hold dips and creams with poise; a lovely touch: a dollop of crème fraîche, a few chives, and some shaved cheese on top.\u003c\/p\u003e\n\n\u003cp\u003eWhen it comes to wine, contrasts are welcome: a fresh, acidic white highlights the earthy truffle aroma, while a creamy sparkling wine turns the snack into a small ceremony. The chips also work surprisingly well with beer – try them with a malty Helles lager, and your cozy night in gets an upgrade.\u003c\/p\u003e\n\n\u003cp\u003eConvenient, too: because the chips are gluten-free, guests with intolerances can tuck in without a second thought – one bowl for everyone, no extra planning required. If you're stocking up for holidays or birthdays, grab two bags; the first one rarely survives the evening.\u003c\/p\u003e\n\n\u003cp\u003eExperience has shown they are emptied faster than any other bowl when guests are around – serve them at an aperitif, and the first \"What are these?\" will immediately fill the room. As a companion in the pantry, we recommend the \u003ca href=\"\/en\/products\/tartuflanghe-trueffelnudeln-tartufissima-n-18-250g\"\u003eTartufissima truffle pasta\u003c\/a\u003e: first chips with a glass, then pasta for dinner, and the truffle evening is perfect.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Montanaro truffle family in Alba\u003c\/h3\u003e\n\n\u003cp\u003eSince 1975, Tartuflanghe has been the go-to address for truffles in Piedmont: founded by Domenica Bertolusso and Beppe Montanaro, whose story began in 1968 with fresh truffles and a Michelin-recognized restaurant in Alba. Today, Stefania and Paolo Montanaro run the house in Piobesi d'Alba as the second generation.\u003c\/p\u003e\n\n\u003cp\u003eThat this family produces chips is no coincidence, but a consequence: if you can dry, grind, and preserve truffles better than almost anyone else, you are entitled to refine snacks as well. Over 50 years of truffle expertise goes into every bag – plus the Italian certainty that enjoyment knows no time of day.\u003c\/p\u003e\n\n\u003cp\u003eYou can find more truffle treasures from the same producer on our \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page, and savory seasonings for your own kitchen under \u003ca href=\"\/en\/collections\/kraeuter-gewuerzsalze\"\u003eherbal \u0026amp; seasoned salts\u003c\/a\u003e. Warning: highly addictive! This bag is never half-full for long! A beautiful bowl, a cold drink on the side, and people who appreciate the extraordinary – no evening needs more aperitivo than that.\u003c\/p\u003e\n","brand":"TartufLanghe","offers":[{"title":"45 g","offer_id":53071146975566,"sku":"032WIL3856","price":3.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tartuflanghe-trueffelchips.jpg?v=1750978240"},{"product_id":"giuseppe-giusti-3-medaglie-doro-250ml","title":"3 Gold Medals – Balsamic Vinegar of Modena PGI","description":"\u003ch2 id=\"speakable-headline\"\u003eThe dense favorite with plum and honey\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe 3 Medaglie d'Oro Il Denso by Giuseppe Giusti is a dense, sweet Aceto Balsamico di Modena IGP with notes of plum, honey, and vanilla. The most requested of the Collezione Storica, winner of the 2009 Feinschmecker test, and made for drizzling.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e3 Medaglie d'Oro\u003c\/strong\u003e, known as Il Denso, is the dense and sweet \u003cstrong\u003eAceto Balsamico di Modena\u003c\/strong\u003e IGP from Giuseppe Giusti in Modena, three gold medals strong. Produced from late-harvested, sun-dried grapes, it displays stewed plum and red fruit with a hint of honey and vanilla. The balsamic for the final touch on the plate.\u003c\/p\u003e\n\n\u003cp\u003eWith a density of 1.32, it pours from the spoon like syrup and stays on the food instead of running off. A few drops are enough, because what counts here is not the quantity, but the concentration. It’s no wonder so many declare it their favorite.\u003c\/p\u003e\n\n\u003ch3\u003eStewed plum, honey, a touch of vanilla\u003c\/h3\u003e\n\u003cp\u003eThe 3 Medaglie d'Oro smells of plum compote and red fruits; on the palate, a deep sweetness follows with warm acidity and a long, woody, spicy finish.\u003c\/p\u003e\n\u003cp\u003eVelvety, dense, and syrupy, it coats food with a dark sheen. The sweetness is present, but it never becomes cloying because the acidity balances it out. Those who prefer something even deeper and more concentrated should step up to the \u003ca href=\"\/en\/products\/giuseppe-giusti-4-medaglie-doro-250ml\"\u003eeven denser 4 Medaglie d'Oro\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eDrizzle over Parmesan and strawberries\u003c\/h3\u003e\n\u003cp\u003eThe 3 Medaglie d'Oro likes to take the stage at the end, over fresh or stuffed pasta, grilled meat, soft cheese, fruit salad, and dessert.\u003c\/p\u003e\n\u003cp\u003eDrizzled over a chunk of aged Parmesan, its sweetness captures the saltiness particularly beautifully. Over ripe strawberries or a scoop of vanilla ice cream, it becomes a quick dessert, and it provides a glistening finish on a risotto. With a drizzle of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e on the side, you already have half of Italian cuisine.\u003c\/p\u003e\n\u003cp\u003eIt is only important that it is used raw and added to the dish at the very end, as its delicate aromas do not handle heat for long. Those looking for a balanced all-rounder for everyday use should keep the \u003ca href=\"\/en\/products\/giuseppe-giusti-2-medaglie-doro-250ml\"\u003eversatile 2 Medaglie d'Oro\u003c\/a\u003e on hand.\u003c\/p\u003e\n\n\u003ch3\u003e2009 Test winner from the oldest Acetaia\u003c\/h3\u003e\n\u003cp\u003eThe 3 Medaglie d'Oro matures in French oak barrels, in use since 1900, filled according to the Solera principle from the house's own batteries.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena defined the golden key ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was even named an official supplier to the Royal House of Savoy.\u003c\/p\u003e\n\u003cp\u003eIn 2009, the magazine Der Feinschmecker named Il Denso the test winner, an accolade that confirms its reputation as the secret star of the range. Exactly this blend of dense sweetness and award-winning origin makes it the most popular of the five vinegars. As an Aceto Balsamico di Modena IGP, it is bottled in the historic \"Champagnotta\" bottle and comes to you in a 250 ml format.\u003c\/p\u003e\n\u003cp\u003eYou can find the entire award-winning range in our \u003ca href=\"\/en\/collections\/balsamico\"\u003eBalsamic selection\u003c\/a\u003e, from the light Silver to the dense Banda Rossa. Il Denso is the golden centerpiece, dense enough for drizzling yet affordable for every day. Quite an achievement for so much fruit in a single drop.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147237710,"sku":"046WIL3813","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-3-medaglie-oro-il-denso.jpg?v=1750978251"},{"product_id":"giuseppe-giusti-balsamessig-mit-himbeere-100ml","title":"Raspberry Balsamic Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eRaspberry Balsamic from Il Denso\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe raspberry balsamic vinegar from Giuseppe Giusti is a mild raspberry balsamic based on the award-winning Il Denso. Real raspberry purée matures directly in the balsamic; no flavoring from a bottle, but fruit from the barrel.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBalsamic vinegar with raspberry\u003c\/strong\u003e, the Condimento Lampone, is a mild \u003cstrong\u003eraspberry balsamic\u003c\/strong\u003e from Giuseppe Giusti in Modena. It is created by macerating real raspberry purée directly in the balsamic, followed by several months of barrel aging. This gives the raspberry balsamic its sweet, clear fruit note, completely without artificial flavoring.\u003c\/p\u003e\n\n\u003cp\u003eIt is based on the popular 3 Medaglie d'Oro Il Denso, which is why this raspberry balsamic brings with it the same pleasant density of 1.32. Sweet, mild, fruity—it drapes over food without any sharp acidity. The fact that a producer uses the award-winning Il Denso as the base for their fruit vinegar is not something to be taken for granted, and it is something you can clearly taste. A little luxury in a 100 ml bottle.\u003c\/p\u003e\n\n\u003ch3\u003eSweet raspberry, mild and velvety\u003c\/h3\u003e\n\u003cp\u003eThe balsamic vinegar with raspberry has a clear scent of ripe raspberries; it remains mild and velvety, with the dense sweetness of the Il Denso in the background and a fine berry acidity at the finish.\u003c\/p\u003e\n\u003cp\u003eFruity, floral, velvety—the raspberry plays around the dark balsamic without overpowering it. Maceration in the barrel makes the fruit authentic and deep, not perfumed, and that is exactly what you taste. Where a cheap fruit vinegar tastes like candy, this raspberry balsamic brings the whole berry, sweetness and fine acidity in one. You can find the dark base for it in the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003e3 Medaglie d'Oro Il Denso\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFruity with game, cheese, and ice cream\u003c\/h3\u003e\n\u003cp\u003eThe raspberry balsamic likes bold and sweet partners: lamb, beef fillet, suckling pig, aged cheese, ice cream, and creams.\u003c\/p\u003e\n\u003cp\u003eIts place is on a seared beef fillet, where a few drops of raspberry brighten the roasted aromas. Over vanilla ice cream or a panna cotta, it becomes a quick dessert, and it provides a fruity counterpoint to bold cheese. A drizzle of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e alongside it rounds off a salad with goat cheese.\u003c\/p\u003e\n\u003cp\u003eIt also shows off its fruitiness with game like venison or duck; a few drops are enough for a glossy sauce. As with all condimenti, it should be used raw and added to the dish only at the very end, as prolonged heat destroys the delicate fruit. If you prefer savory and spicy, go for the \u003ca href=\"\/en\/products\/giuseppe-giusti-balsamessig-mit-feige-100ml\"\u003ebalsamic vinegar with fig\u003c\/a\u003e from the same line.\u003c\/p\u003e\n\n\u003ch3\u003eAuthentic fruit from the oldest Acetaia\u003c\/h3\u003e\n\u003cp\u003eThe balsamic vinegar with raspberry is created by macerating raspberry purée in balsamic vinegar, which is then decanted and left to mature for several months in barrels.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena defined the golden base ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was appointed an official purveyor to the House of Savoy.\u003c\/p\u003e\n\u003cp\u003eThis means even a fruity condimento receives the care of a great balsamic house, from the selection of the raspberries to the aging in old wood. The raspberry balsamic is available in a 100 ml bottle, just right for a flavor of which you only need a few drops anyway. You can find further vinegars and the other condimenti in our \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic selection\u003c\/a\u003e. Real fruit that tastes exactly the way it sounds.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"100 ml","offer_id":53071147336014,"sku":"046WIL3819","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-balsamessig-himbeere.jpg?v=1750978254"},{"product_id":"giuseppe-giusti-5-medaglie-doro-250ml","title":"5 Gold Medals – Balsamic Vinegar of Modena PGI","description":"\u003ch2 id=\"speakable-headline\"\u003eThe Pride of the Acetaia with Plum and Cherry\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe 5 Medaglie d'Oro Banda Rossa by Giuseppe Giusti is the house’s most noble Aceto Balsamico di Modena PGI, dense and complex with notes of plum and black cherry. Once a family gift, today it is the pride of Italy’s oldest acetaia.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e5 Medaglie d'Oro\u003c\/strong\u003e, known as Banda Rossa, is the complex \u003cstrong\u003eAceto Balsamico di Modena\u003c\/strong\u003e PGI from Giuseppe Giusti of Modena, five gold medals strong. It reveals plum, black cherry, and a sweet spice from ancient woods, with a finish that lingers. The most festive drop in the Collezione Storica.\u003c\/p\u003e\n\n\u003cp\u003eOriginally, the Banda Rossa was not a product for sale, but a gift that Giuseppe presented only to his closest family members, full of pride in his own craftsmanship. Today, you too can bring it to your table. With a density of 1.34 and a tremendous body, it is made for those special occasions.\u003c\/p\u003e\n\n\u003ch3\u003ePlum, black cherry, sweet spice\u003c\/h3\u003e\n\u003cp\u003eThe 5 Medaglie d'Oro has a deep aroma of plum and black cherry, followed by woody spice, dark sweetness, and a long, complex finish.\u003c\/p\u003e\n\u003cp\u003eComplex, spicy, and velvety, it coats your food and unfolds in layers. The old barrels give it a depth that no young vinegar possesses, yet it remains wonderfully balanced rather than heavy. Plum and black cherry lead the start, while the old wood provides the long finish. Those looking for the step just below will find it in the \u003ca href=\"\/en\/products\/giuseppe-giusti-4-medaglie-doro-250ml\"\u003eQuarto Centenario\u003c\/a\u003e, already dense yet a touch younger.\u003c\/p\u003e\n\n\u003ch3\u003eDrops over risotto and aged cheese\u003c\/h3\u003e\n\u003cp\u003eThe 5 Medaglie d'Oro loves the spotlight: fresh pasta, risotto, Chianina beef, aged cheese, and simple ice cream.\u003c\/p\u003e\n\u003cp\u003eA creamy risotto takes a few drops that glisten darkly and add depth to the plate. Over aged Parmesan or a seared piece of beef, it becomes the highlight, and on vanilla ice cream, nothing else is needed. A drizzle of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e is the only partner it tolerates.\u003c\/p\u003e\n\u003cp\u003eLike all great long-aged vinegars, it belongs raw and added at the very end, never in the heat. A few drops are enough, because here it is about concentration, not quantity. For a popular all-rounder, the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003edense 3 Medaglie d'Oro\u003c\/a\u003e is ready to serve.\u003c\/p\u003e\n\n\u003ch3\u003eMaturation in woods from the 1700s and 1800s\u003c\/h3\u003e\n\u003cp\u003eThe 5 Medaglie d'Oro matures in the house’s oldest barrels, made of French oak from the years 1700 to 1800, filled according to the Solera principle from historic batteries.\u003c\/p\u003e\n\u003cp\u003eOnly cooked grape must and aged wine vinegar go into the bottle; the rest is patience. The Acetaia Giuseppe Giusti dates back to the 16th century and has passed down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena defined the golden ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti.\u003c\/p\u003e\n\u003cp\u003eIn 1929, Giusti was named purveyor to the Royal House of Savoy, and the Banda Rossa continues to carry that standard today. As an Aceto Balsamico di Modena PGI, it is bottled in limited quantities annually in the historic \"champagnotta\" bottle and arrives to you in the 250 ml size.\u003c\/p\u003e\n\u003cp\u003eYou can find the entire award-winning range in our \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic selection\u003c\/a\u003e, from the light silver to this pinnacle. The Banda Rossa is its peak, a drop for holidays and for all who seek the best. This is how the pride of Modena tastes.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147467086,"sku":"046WIL3815","price":54.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-5-medaglie-d-oro-250ml-verpackung.jpg?v=1750978258"},{"product_id":"giuseppe-giusti-balsamessig-mit-feige-100ml","title":"Balsamic Vinegar with Fig","description":"\u003ch2 id=\"speakable-headline\"\u003eFig Balsamic from the Il Denso\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Fig Balsamic Vinegar by Giuseppe Giusti is a sweet, mild fig balsamic based on the award-winning Il Denso. Genuine fig purée matures directly within the balsamic, and you can taste it—no cheap flavorings, just fruit from the barrel.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFig Balsamic Vinegar\u003c\/strong\u003e, or Condimento Fico, is a sweet, mild \u003cstrong\u003efig balsamic\u003c\/strong\u003e from Giuseppe Giusti of Modena. Genuine fig purée macerates directly in the balsamic and then ages for several months in the barrel. This is how this fig balsamic achieves its round, honey-sweet fruit notes with a subtle acidity underneath, completely free of artificial flavorings.\u003c\/p\u003e\n\n\u003cp\u003eThe popular 3 Medaglie d'Oro Il Denso serves as the base, which is why this fig balsamic carries the same pleasant density of 1.32. Sweet, mild, and velvety, it coats food perfectly without any sharp acidity. It is not a matter of course for a fruit vinegar to be built upon an award-winning balsamic. A little luxury in a 100 ml bottle.\u003c\/p\u003e\n\n\u003ch3\u003eSweet fig, mild and round\u003c\/h3\u003e\n\u003cp\u003eThe Fig Balsamic Vinegar smells of ripe, sun-warmed figs, followed by a round sweetness featuring the dense depth of the Il Denso and a fine, tart finish.\u003c\/p\u003e\n\u003cp\u003eFruity, velvety, and aromatic, the fig plays around the dark balsamic and softens it. The maceration in the barrel makes the fruit authentic and profound rather than perfumed, and that is exactly what you taste in the interplay between sweet and sour. You can find the dark base for this in the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003e3 Medaglie d'Oro Il Denso\u003c\/a\u003e, which contains no fruit.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect with cream cheese, ham, and arugula\u003c\/h3\u003e\n\u003cp\u003eFig balsamic pairs well with both savory and mild partners: cream cheese, boiled ham, beef braised in red wine, mixed leaf salads, and arugula.\u003c\/p\u003e\n\u003cp\u003eDrizzled over creamy fresh cheese or goat cheese, the fig builds a honey-sweet bridge to the dark balsamic. On an arugula salad with Parmesan, it adds a fruity peak, and it brings depth to boiled ham or braised beef. It is perfectly at home on a cheese board with walnuts and a glass of red wine. Add a drizzle of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e, and your antipasti plate is complete.\u003c\/p\u003e\n\u003cp\u003eAs with all condimenti, serve raw and add only at the very end, as prolonged heat destroys the delicate fruit. If you prefer a berry variation, reach for the \u003ca href=\"\/en\/products\/giuseppe-giusti-balsamessig-mit-himbeere-100ml\"\u003eRaspberry Balsamic Vinegar\u003c\/a\u003e from the same range.\u003c\/p\u003e\n\n\u003ch3\u003eGenuine fruit from the oldest Acetaia\u003c\/h3\u003e\n\u003cp\u003eThe Fig Balsamic Vinegar is created by macerating fig purée in balsamic, which is then decanted and left to mature for several months in barrels.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its expertise for over 400 years. As early as 1863, the vinegar merchant from Modena noted the golden essential ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the company was appointed an official supplier to the House of Savoy.\u003c\/p\u003e\n\u003cp\u003eThis ensures that even a fruit-based condimento receives the care of a great balsamic house, from the selection of the figs to their maturation in old wood. Once you have tasted genuine fig from the barrel, you will never want to go back to simple fruit vinegar. The fig balsamic comes in a 100 ml bottle—just the right amount for an aroma where only a few drops are needed.\u003c\/p\u003e\n\u003cp\u003eYou can find more vinegars and other condimenti in our \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic selection\u003c\/a\u003e, ranging from raspberry to truffle. Sweet fig from the barrel that tastes exactly as it sounds.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"100 ml","offer_id":53071147598158,"sku":"046WIL3818","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-balsamessig-feige-100ml.jpg?v=1750978262"},{"product_id":"giuseppe-giusti-1-medaglia-dargento-250ml","title":"1 Silver Medal – Balsamic Vinegar of Modena PGI","description":"\u003ch2 id=\"speakable-headline\"\u003eThe Silver Medal from the Collezione Storica\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe 1 Medaglia d'Argento by Giuseppe Giusti is an Aceto Balsamico di Modena IGP from the historic collection, light and highly aromatic. A silver medal with a rounded acidity, intended for salads and vegetables, not a thick syrup for the spoon.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e1 Medaglia d'Argento\u003c\/strong\u003e is the fresh entry point into the Collezione Storica by Giuseppe Giusti, the award-winning \u003cstrong\u003eAceto Balsamico di Modena\u003c\/strong\u003e IGP from Modena. The silver medal represents a lighter, lively profile with a rounded acidity that awakens your salads without overpowering them. Bottled in the manufacturer's historic \"Champagnotta\" bottle.\u003c\/p\u003e\n\n\u003cp\u003eThe name stems from a genuine honor, as the medals commemorate the World's Fairs of the late 19th century where Giusti won his awards. Here, the silver marks the lightest, freshest level of the range, which becomes denser and sweeter with each additional gold medal. This is a balsamic for generous use, not for sparing drips.\u003c\/p\u003e\n\n\u003ch3\u003eBright, lively, with a rounded acidity\u003c\/h3\u003e\n\u003cp\u003eThe 1 Medaglia d'Argento has a warm and balsamic aroma, while its taste remains lean, with clear fruit and an acidity that is rounded rather than sharp.\u003c\/p\u003e\n\u003cp\u003eIt is not a thick balsamic for drizzling, but a bright, highly aromatic vinegar for vibrant use. The density is 1.18; the profile remains fresh and enlivening, with warm balsamic notes in the finish. Those who prefer something more substantial can step up to the \u003ca href=\"\/en\/products\/giuseppe-giusti-2-medaglie-doro-250ml\"\u003erounder 2 Medaglie d'Oro\u003c\/a\u003e, which already exhibits more sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eFresh with salads, vegetables, and dips\u003c\/h3\u003e\n\u003cp\u003eThe 1 Medaglia d'Argento enjoys fresh plates, green and mixed salads, grilled vegetables, sauces, and dips.\u003c\/p\u003e\n\u003cp\u003eDrizzled over a crisp leafy salad with a few drops of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e, its rounded acidity makes the greens shine. It also shows character in a quick vinaigrette or a quark dip; a splash is enough. Added over warm grilled vegetables, it wakes up bell peppers and zucchini, and over ripe strawberries, the silver turns into a small dessert. For earthier everyday needs in a large bottle, there is the \u003ca href=\"\/en\/products\/aceto-balsamico-bordolese\"\u003eBordolese for every day\u003c\/a\u003e, which is a bit simpler in construction.\u003c\/p\u003e\n\n\u003ch3\u003eFrench oak and a label from 1900\u003c\/h3\u003e\n\u003cp\u003eThe 1 Medaglia d'Argento matures in old French oak barrels, some in use since 1900, filled according to the Solera principle from the house's batteries.\u003c\/p\u003e\n\u003cp\u003eOnly cooked grape must and aged wine vinegar go into the bottle; the rest is time. The cellars house over 600 old barrels made of chestnut, cherry, oak, and juniper, some dating back to the 17th century.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Giuseppe Giusti dates back to the 16th century and has passed down its knowledge for 17 generations; for over 400 years, the craft has remained in the family. As early as 1863, at the agricultural exhibition in Modena, the vinegar merchant identified the essential golden ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti.\u003c\/p\u003e\n\u003cp\u003eThe 5 vinegars of the Collezione Storica, all Aceto Balsamico di Modena IGP, bear the first historic Giusti label from the beginning of the 20th century and the Champagnotta shape, with which the family celebrated their medals. You receive the 1 Medaglia d'Argento in a 250 ml bottle, the light prelude to this series, with more available in our \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic selection\u003c\/a\u003e. One could say it is a silver medal that invites you to drink it up.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147696462,"sku":"046WIL3811","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-1-medaglia-argento.jpg?v=1750978265"},{"product_id":"giuseppe-giusti-condimento-bianco-di-modena-250ml","title":"White Condiment from Modena","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite Balsamic – the light one from Modena for fish and Hollandaise\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Condimento Bianco di Modena from Giuseppe Giusti is a light, white balsamic made from Trebbiano grapes. Mild and fruity with low acidity, it is made for dishes that need to retain their bright color, rather than a dark aceto that stains everything brown.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCondimento Bianco di Modena\u003c\/strong\u003e, also known as La Delizia, is a refined \u003cstrong\u003ewhite balsamic\u003c\/strong\u003e by Giuseppe Giusti from Modena. Matured from the sweet must of white Trebbiano grapes and straw-colored wine vinegar, it reveals notes of ripe yellow fruits and candied citrus. The light drop for anything that shouldn’t be darkened.\u003c\/p\u003e\n\n\u003cp\u003eUnlike the dark Medaglie series, the Condimento Bianco remains light in the glass and on the plate. With a density of 1.19, it is light and fluid, the acidity is low, and the character is fruity rather than tart. A white balsamic for light summer cuisine that complements rather than dominates.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, floral, citrusy\u003c\/h3\u003e\n\u003cp\u003eThe Condimento Bianco has the aroma of ripe yellow fruits and candied lemon; it remains mild, fruity, and pleasantly soft, without a sharp edge.\u003c\/p\u003e\n\u003cp\u003eIts low acidity makes it so pleasant; it never pushes itself to the fore, but instead highlights the bright aspects of a dish. Aging in French oak and ash barrels gives it a gentle depth and its golden color. Where a dark balsamic clouds sauces and salads, the Condimento Bianco remains pleasantly clear—that is its true trick. Those looking for the dark counterpart should reach for the \u003ca href=\"\/en\/products\/giuseppe-giusti-2-medaglie-doro-250ml\"\u003eclassic 2 Medaglie d'Oro\u003c\/a\u003e, which brings more sweetness and spice.\u003c\/p\u003e\n\n\u003ch3\u003eExquisite with fish, asparagus, and salad\u003c\/h3\u003e\n\u003cp\u003eThe Condimento Bianco loves light cuisine: green and mixed salads, tender vegetables, fish, light sauces, and fruit salad.\u003c\/p\u003e\n\u003cp\u003eSteamed asparagus and fried fish receive a fresh, unobtrusive accompaniment from its citrus notes. In a Hollandaise or Béarnaise sauce, it is indispensable to us because it provides acidity without dulling the light color. A few drops with \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e turn a simple green salad into a small feast.\u003c\/p\u003e\n\u003cp\u003eOver ripe strawberries or a peach salad, it reveals its sweet side, as it also pairs wonderfully with fruit; a light splash is enough for a taste of summer in a glass. Unlike dark balsamic, it can be poured generously—here, freshness counts more than restraint. For a bold, dark note on the side, the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003edense 3 Medaglie d'Oro\u003c\/a\u003e is ready.\u003c\/p\u003e\n\n\u003ch3\u003eTrebbiano grapes from the oldest Acetaia\u003c\/h3\u003e\n\u003cp\u003eThe Condimento Bianco is created from the must of white Trebbiano grapes and straw-colored wine vinegar, matured in barrels of French oak and ash.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Giuseppe Giusti dates back to the 16th century, passing down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena established the golden basic ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was appointed as an official supplier to the House of Savoy.\u003c\/p\u003e\n\u003cp\u003eThis means even a white balsamic like this receives the same care as the house's famous dark vinegars. The fact that Giusti crafts its light specialty with the same standards as the Medaglie series is evident in every fruity note. It comes to you in a 250 ml bottle; you can find more vinegars in our \u003ca href=\"\/en\/collections\/balsamico\"\u003eBalsamic selection\u003c\/a\u003e. Bright, mild, and versatile—that’s summer on the plate and in the glass.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147827534,"sku":"046WIL3817","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-condimento-bianco-di-modena.jpg?v=1750978268"},{"product_id":"giuseppe-giusti-balsamessig-mit-trueffel-100ml","title":"Balsamic vinegar with truffle","description":"\u003ch2 id=\"speakable-headline\"\u003eTruffle Balsamic from Il Denso\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe truffle balsamic vinegar by Giuseppe Giusti is a savory truffle balsamic based on the award-winning Il Denso. Genuine black truffles are aged in the barrel with the balsamic—no artificial laboratory truffle flavoring, but rather fungus from the wood.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBalsamic vinegar with truffle\u003c\/strong\u003e, the Condimento Tartufo, is a savory \u003cstrong\u003etruffle balsamic\u003c\/strong\u003e from Giuseppe Giusti in Modena. Dried black truffles are placed directly into the barrel with the balsamic, where they mature together until the sweetness and earthiness are completely fused. This is how the truffle balsamic achieves its deep, authentic aroma.\u003c\/p\u003e\n\n\u003cp\u003eIt is based on the popular 3 Medaglie d'Oro Il Denso, which is why this truffle balsamic possesses the same pleasant density of 1.32. Earthy, savory, and velvety, it coats hearty dishes without any sharp acidity. The fact that a genuine balsamic serves as the base lifts it far above common truffle oil. A small luxury for the kitchen in a 100 ml bottle.\u003c\/p\u003e\n\n\u003ch3\u003eEarthy truffles, mild and deep\u003c\/h3\u003e\n\u003cp\u003eThe balsamic vinegar with truffle has a strong scent of black truffle; when eaten, the earthy spiciness combines with the dense sweetness of the Il Denso to create a long, full finish.\u003c\/p\u003e\n\u003cp\u003eEarthy, savory, and velvety, the truffle settles over the dark balsamic and makes it hearty. You can taste that real truffles were aged in the barrel—the aroma is deep and round, not overpowering like cheap truffle oil. You can find the pure base for it in the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003e3 Medaglie d'Oro Il Denso\u003c\/a\u003e, completely without fungus.\u003c\/p\u003e\n\n\u003ch3\u003eHearty with pasta, risotto, and egg\u003c\/h3\u003e\n\u003cp\u003eThe truffle balsamic loves hearty cuisine, fresh pasta, risotto, omelets, cheese fondue, scrambled eggs, and aged cheese.\u003c\/p\u003e\n\u003cp\u003eA few drops over fresh tagliatelle or a creamy risotto immediately smell of truffle. Drizzled over soft scrambled eggs or an omelet, it turns breakfast into a little feast, and it adds earthy depth to aged cheese. It even elevates simple mashed potatoes or a mushroom pan to a new level with just a few drops. A drizzle of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e alongside rounds off the dish.\u003c\/p\u003e\n\u003cp\u003eAs with all condimenti, it should be used raw and only added to the dish at the end, as high heat for a long time strips the truffle of its aroma. If you prefer something fruitier and sweeter, try the \u003ca href=\"\/en\/products\/giuseppe-giusti-balsamessig-mit-feige-100ml\"\u003ebalsamic vinegar with fig\u003c\/a\u003e from the same line.\u003c\/p\u003e\n\n\u003ch3\u003eGenuine truffles from the oldest Acetaia\u003c\/h3\u003e\n\u003cp\u003eThe balsamic vinegar with truffle is created by aging dried black truffles directly in the barrel with the balsamic until the flavors are perfectly balanced.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its expertise for over 400 years. As early as 1863, the vinegar merchant from Modena defined the golden ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was appointed a purveyor to the Royal House of Savoy.\u003c\/p\u003e\n\u003cp\u003eThis means even a savory condimento receives the care of a great balsamic house, from the selection of the truffles to the aging in old wood. The truffle balsamic is available in a 100 ml bottle, just right for an aroma that requires only a few drops.\u003c\/p\u003e\n\u003cp\u003eFor those who love truffles but shy away from the effort of fresh tubers, this is the simple and honest answer to keep in the cupboard. You can find further vinegars and other condimenti in our \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic selection\u003c\/a\u003e. Genuine truffles from the barrel—nothing more is needed for a grand performance.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"100 ml","offer_id":53071147893070,"sku":"046WIL3823","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-balsamessig-trueffel.jpg?v=1750978271"},{"product_id":"giuseppe-giusti-4-medaglie-doro-250ml","title":"4 Gold Medals – Balsamic Vinegar of Modena PGI","description":"\u003ch2 id=\"speakable-headline\"\u003eThe anniversary bottle with tobacco and coffee\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe 4 Medaglie d'Oro Quarto Centenario by Giuseppe Giusti is a dense, long-aged Aceto Balsamico di Modena IGP with notes of tobacco, coffee, and wood. Created for the acetaia's 400th anniversary, it is produced in limited quantities.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e4 Medaglie d'Oro\u003c\/strong\u003e, also known as Quarto Centenario, is the full-bodied \u003cstrong\u003eAceto Balsamico di Modena\u003c\/strong\u003e IGP from Giuseppe Giusti in Modena, four gold medals strong. First created for the acetaia's 400th anniversary, it exhibits ripe fruit, sweet tobacco notes, roasted coffee, and wood. A balsamic for the great moments at the table.\u003c\/p\u003e\n\n\u003cp\u003eWith a density of 1.36, it is even more concentrated than the Il Denso, a dark drop that lingers long on the tongue. Only a limited quantity is bottled annually in the historical \"Champagnotta\" bottle. Those who taste it will understand why the house chose it for their anniversary.\u003c\/p\u003e\n\n\u003ch3\u003eRipe fruit, tobacco, roasted coffee\u003c\/h3\u003e\n\u003cp\u003eThe 4 Medaglie d'Oro has the aroma of dried dark fruits and sweet tobacco, followed on the tongue by coffee, wood, and a deep, long-lasting sweetness.\u003c\/p\u003e\n\u003cp\u003eFull-bodied, spicy, and velvety, it spreads across the palate and resonates for minutes. The long maturation in old casks gives it a complexity that a young vinegar can never achieve, yet it remains balanced rather than heavy. Tobacco and coffee are not just a suggestion here, but truly distinct flavors. Those seeking the densest and most festive profile should look to the \u003ca href=\"\/en\/products\/giuseppe-giusti-5-medaglie-doro-250ml\"\u003egreat 5 Medaglie d'Oro Banda Rossa\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA drizzle over Caprese and aged cheese\u003c\/h3\u003e\n\u003cp\u003eThe 4 Medaglie d'Oro enjoys festive cuisine, Caprese, sauces and dips, aged hard cheese, fruit salad, and dessert.\u003c\/p\u003e\n\u003cp\u003eIt belongs on a Caprese of ripe tomatoes and buffalo mozzarella, where its depth frames the freshness. Drizzled over aged Parmesan or Pecorino, it unfolds its coffee and tobacco notes, and on vanilla ice cream, it becomes a quiet feast. A thread of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e on the side is all it needs.\u003c\/p\u003e\n\u003cp\u003eLike all long-aged balsamic vinegars, it should be used raw and only at the very end, never exposed to heat. For a dense everyday star one level down, the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003epopular 3 Medaglie d'Oro\u003c\/a\u003e is ready, which is a bit lighter in profile.\u003c\/p\u003e\n\n\u003ch3\u003eFrench oak from 1800 to 1900\u003c\/h3\u003e\n\u003cp\u003eThe 4 Medaglie d'Oro matures in French oak casks dating from 1800 to 1900, filled according to the Solera principle from the house's batteries.\u003c\/p\u003e\n\u003cp\u003eOnly cooked grape must and aged wine vinegar go into the bottle; the rest is time. The Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena noted the golden basic ingredients: good grapes, good casks, and time, according to Giuseppe Giusti.\u003c\/p\u003e\n\u003cp\u003eIn 1929, Giusti was named a purveyor to the Royal House of Savoy, an honor that resonates to this day. As an Aceto Balsamico di Modena IGP, the Quarto Centenario is a small homage to 400 years of vinegar craftsmanship and comes to you in a 250 ml bottle, in limited annual quantities.\u003c\/p\u003e\n\u003cp\u003eIn the Collezione Storica, it stands between the popular Il Denso and the festive Banda Rossa—a drop for special occasions and for everyone who appreciates long-aged products. You can find the entire award-winning range in our \u003ca href=\"\/en\/collections\/balsamico\"\u003eBalsamic selection\u003c\/a\u003e. Hats off to four centuries in a single drop.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147958606,"sku":"046WIL3814","price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-4-medaglie-d-oro-250ml-verpackung.jpg?v=1750978273"},{"product_id":"giuseppe-giusti-2-medaglie-doro-250ml","title":"2 Gold Medals – Balsamic Vinegar of Modena PGI","description":"\u003ch2 id=\"speakable-headline\"\u003eThe classic with liquorice and black pepper\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe 2 Medaglie d'Oro Il Classico from Giuseppe Giusti is an Aceto Balsamico di Modena PGI with a balanced sweetness and acidity. The all-rounder of the Collezione Storica, great with both raw and cooked dishes, and far from a one-dimensional sweet syrup.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e2 Medaglie d'Oro\u003c\/strong\u003e, known as Il Classico, is Giuseppe Giusti’s versatile \u003cstrong\u003eAceto Balsamico di Modena\u003c\/strong\u003e PGI from Modena, two gold medals strong. It strikes a balance between sweetness and acidity, bringing notes of ripe fruit, liquorice, and black pepper. The vinegar to choose if you are only allowed one in the cupboard.\u003c\/p\u003e\n\n\u003cp\u003eWith a density of 1.25, it is noticeably rounder than the silver medal, without descending into the syrupy depth of the higher gold grades. This keeps it versatile—sometimes as a seasoning over a dish, sometimes as a fine touch in a sauce. A true classic, indeed.\u003c\/p\u003e\n\n\u003ch3\u003eRipe fruit, liquorice, a hint of pepper\u003c\/h3\u003e\n\u003cp\u003eThe 2 Medaglie d'Oro has the aroma of ripe dark fruits, followed by a warm sweetness with clear acidity and a spicy finish of liquorice.\u003c\/p\u003e\n\u003cp\u003eIt is precisely this balance that makes it so useful; it is sweet enough for strawberries and tangy enough for meat. Fruity, spicy, and velvety, it all works together beautifully. It is the liquorice note that sets it apart from everyday balsamic and gives it depth. For those who prefer it thicker and sweeter, opt for the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003evelvety 3 Medaglie d'Oro\u003c\/a\u003e, the Il Denso.\u003c\/p\u003e\n\n\u003ch3\u003eFine with carpaccio, fish, and eggs\u003c\/h3\u003e\n\u003cp\u003eThe 2 Medaglie d'Oro loves fine cuisine: carpaccio, eggs, fish, seafood, white meat, and grilled vegetables.\u003c\/p\u003e\n\u003cp\u003eIt belongs over thin beef carpaccio with Parmesan and a drizzle of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e, where its spice elevates the raw meat. Over poached eggs or fried fish, it adds a warm, slightly peppery final touch. It also pairs well with ripe strawberries, where its sweeter side shines through.\u003c\/p\u003e\n\u003cp\u003eIn the kitchen, it is best used raw or added towards the end of cooking, as prolonged heat will diminish its delicate aromas. For those who prefer something lighter, keep the \u003ca href=\"\/en\/products\/giuseppe-giusti-1-medaglia-dargento-250ml\"\u003efresh 1 Medaglia d'Argento\u003c\/a\u003e on hand, which offers more acidity and less sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eFrench oak and a royal supplier since 1929\u003c\/h3\u003e\n\u003cp\u003eThe 2 Medaglie d'Oro is aged in French oak barrels, in use since 1900, and filled using the Solera principle from the acetaia’s casks.\u003c\/p\u003e\n\u003cp\u003eOnly cooked grape must and aged wine vinegar go into the bottle; the rest is patience. The Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena defined his golden ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti.\u003c\/p\u003e\n\u003cp\u003eThe esteem in which the house was held is shown by the year 1929, when Giusti was appointed a supplier to the Royal House of Savoy. As an Aceto Balsamico di Modena PGI, Il Classico now sits in the middle of the Collezione Storica, in the historic \"Champagnotta\" bottle, and reaches you in a 250 ml format.\u003c\/p\u003e\n\u003cp\u003eYou can find the entire award-winning range in our \u003ca href=\"\/en\/collections\/balsamico\"\u003eBalsamico selection\u003c\/a\u003e, from the light silver to the dense Banda Rossa. Il Classico is the reliable middle ground that suits almost everything on the table, from savoury to sweet. A classic that truly deserves its name.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147991374,"sku":"046WIL3812","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-2-medaglie-oro.jpg?v=1750978276"},{"product_id":"fattoria-estense-aceto-balsamico-di-modena","title":"Balsamic Vinegar of Modena PGI","description":"\u003ch2 id=\"speakable-headline\"\u003eYoung Aceto Balsamico di Modena for everyday cooking\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Aceto Balsamico di Modena PGI from Fattoria Estense is a young, artisanally produced everyday vinegar from the heart of Modena. Briefly aged, fluid, with a delicate sweetness and balsamic notes. Not an aged luxury drop, but a reliable vinegar for salads, sauces, and soups.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAceto Balsamico di Modena PGI\u003c\/strong\u003e from Fattoria Estense is the young everyday vinegar from the family acetaia near Modena in Emilia-Romagna. Blended from just 2 basic ingredients – wine vinegar and concentrated grape must –, briefly aged and pleasantly fluid, with its 6% acidity it provides exactly the vibrancy on the plate that a good vinegar needs. A balsamic for every day, not for the display cabinet.\u003c\/p\u003e\n\n\u003ch3\u003eDark sheen, delicate sweetness, 6% acidity\u003c\/h3\u003e\n\u003cp\u003eIn the glass, it appears dark brown and clear, and on the nose, it smells of cooked grape must. On the palate, 6% acidity meets a delicate sweetness – balanced, rounded, and suitable for everyday use.\u003c\/p\u003e\n\u003cp\u003eThe producer sees it as a \"pleasant alternative to wine vinegar, but with balsamic notes.\" That is exactly how it tastes – more balsamic and rounder than pure wine vinegar, without the syrupy density of long-aged balsamicos.\u003c\/p\u003e\n\u003cp\u003eThe concentrated grape must comes from Emilia-Romagna, where balsamic has always been produced, and gives it its dark color and rounded sweetness. Anyone trying an Aceto Balsamico di Modena for the first time is in the right place here: friendly in price, honest in taste, and a direct path to a good vinaigrette. A reliable everyday hero that never takes center stage.\u003c\/p\u003e\n\n\u003ch3\u003eIn salad dressings and for dipping\u003c\/h3\u003e\n\u003cp\u003eMix 1 part balsamic with 3 parts fruity olive oil, add a pinch of salt – and you have a vinaigrette that wakes up any leafy salad. A splash also rounds off a tomato soup or steamed vegetables. So simple, so good.\u003c\/p\u003e\n\u003cp\u003eIt pairs just as well with hearty leafy salads like arugula as it does with roasted vegetables, lentil soup, or a dark gravy, to which it adds depth at the last moment. Stirred with a fruity \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eolive oil from Bartolini\u003c\/a\u003e, it becomes a dressing, or simply dip a piece of bread into a small bowl of vinegar and oil. For tomato-mozzarella or aged cheese, you should reach for the thicker \u003ca href=\"\/en\/products\/fattoria-estense-aceto-balsamico-gold\"\u003eAceto Balsamico Gold\u003c\/a\u003e, which comes from the barrel much more concentrated.\u003c\/p\u003e\n\n\u003ch3\u003eFrom old vaults in the heart of Modena\u003c\/h3\u003e\n\u003cp\u003eThe family business Fattoria Estense has specialized entirely in Aceto Balsamico di Modena for more than 30 years – blended, aged, and bottled in Emilia-Romagna, the home of balsamic. What began at the end of the 1980s combines ancient knowledge with a steady hand.\u003c\/p\u003e\n\u003cp\u003eSome of the vinegar blends the Fattoria draws from are stored in wooden barrels in old vaults for over 10 years – centuries-old vinegar cultures and well-kept family recipes form the basis. For this young everyday balsamic, it matures only briefly, whereas the higher grades require a long time. The abbreviation PGI stands for Protected Geographical Indication, which has been monitored by its own consortium since 1993.\u003c\/p\u003e\n\u003cp\u003eIf you would like to taste your way through the entire range of aging levels – from this young vinegar to Silver and the velvety Gold – you will find them in the \u003ca href=\"\/en\/collections\/fattoria-estense\"\u003eFattoria Estense range\u003c\/a\u003e. And those looking for the protected origin will find what they need in our selection of \u003ca href=\"\/en\/collections\/aceto-balsamico-di-modena-igp\"\u003eAceto Balsamico di Modena PGI\u003c\/a\u003e. The 250 ml bottle is a welcome addition to any good kitchen.\u003c\/p\u003e","brand":"Fattoria Estense","offers":[{"title":"250 ml","offer_id":53071148220750,"sku":"046WIL3762","price":4.7,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721510453582,"sku":"046WIL3762_3","price":13.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fattoria-estense-aceto-balsamico-modena.jpg?v=1750978283"},{"product_id":"fattoria-estense-aceto-balsamico-bronze","title":"Aceto Balsamico di Modena PGI Bronze","description":"\u003ch2 id=\"speakable-headline\"\u003eFruity Aceto Balsamico Bronze from Modena\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Aceto Balsamico di Modena IGP Bronze from Fattoria Estense is the first maturation stage of their quality series, a Riserva with a fruity aroma and delicate consistency. Dark brown, glossy, with no caramel coloring. Not a heavy syrup, but a light, fruity balsamic for dressings and everyday cooking.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAceto Balsamico di Modena IGP Bronze\u003c\/strong\u003e from Fattoria Estense is the bronze-level of the range, a Riserva from Cogneto in Emilia-Romagna. With a density of 1.19, it still pours easily and smoothly, dark and glossy, with 6% acidity balanced against its fruity sweetness. The fruity entry into the house's aged balsamics.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, delicate, dark and glossy\u003c\/h3\u003e\n\u003cp\u003eIt shimmers dark brown in the glass, with notes of cooked grape must and red fruit on the nose. On the palate, 6% acidity and a fruity sweetness in a calm flow. It is fruity, delicate, and light – a balsamic without any heaviness.\u003c\/p\u003e\n\u003cp\u003eThe producer describes it aptly: \"With a delicate consistency, it releases a distinct fruit aroma.\" That is exactly what it is – the lightest of the four color levels, dark in the glass, fruity on the tongue, with an aroma of cooked must. Anyone who only knows balsamic as a thick, dark syrup will discover its light, fruity side here. A balsamic that brings a good mood to any dressing.\u003c\/p\u003e\n\n\u003ch3\u003eIn vinaigrettes and for dipping\u003c\/h3\u003e\n\u003cp\u003eIn a salad vinaigrette with good olive oil, the Bronze shows its round side – or simply with oil in a small dish for dipping with bread. That’s what winding down tastes like.\u003c\/p\u003e\n\u003cp\u003eIt pairs well with crunchy leafy greens, roasted vegetables, and mild cheese; a few drops also lift a tomato sauce or pumpkin soup. Stir it with a fruity \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eolive oil from Bartolini\u003c\/a\u003e using a ratio of three parts oil to one part vinegar, plus a little salt. Fried mushrooms or a fried egg can also handle a few drops if you’re in the mood. For heavier, thicker tasks – like tomato-mozzarella or aged cheese – reach for the \u003ca href=\"\/en\/products\/fattoria-estense-aceto-balsamico-silber\"\u003eAceto Balsamico Silver\u003c\/a\u003e or Gold, which are denser from the barrel.\u003c\/p\u003e\n\n\u003ch3\u003eRiserva from Cogneto in Emilia-Romagna\u003c\/h3\u003e\n\u003cp\u003eThe family business Fattoria Estense ages its balsamics in wooden barrels in old vaults near Cogneto. The Bronze carries the Riserva quality label and stands at the beginning of the colored maturation ladder, before Silver and Gold. Bronze, Silver, Gold – the three colors mark the maturation in the barrel, and the Bronze makes the fruity start.\u003c\/p\u003e\n\u003cp\u003eConcentrated solely through cooked grape must, without caramel coloring or artificial dyes, it reaches a density of 1.19 – lighter than the higher levels, but emphatically fruity. Some of the vinegar blends in the house are stored for over 10 years before they go into a cuvée. The Bronze shows that a good Riserva does not have to be heavy – fruit over force. Its fruitiness comes from the cooked must, not from a sugar pot, and you can taste it. The acronym IGP stands for the Protected Geographical Indication, which has been monitored by a consortium in Modena since 1993.\u003c\/p\u003e\n\u003cp\u003eIf you would like to move up the maturation ladder, you will find Silver, Gold, and Lodovico Campari in the \u003ca href=\"\/en\/collections\/fattoria-estense\"\u003eFattoria Estense range\u003c\/a\u003e, as well as other \u003ca href=\"\/en\/collections\/aceto-balsamico-di-modena-igp\"\u003eAceto Balsamico di Modena IGP\u003c\/a\u003e in our shop. Start here and work your way up if you like. The 250 ml bottle is enough for many salads – a fruity everyday companion at the great price of the Bronze level.\u003c\/p\u003e","brand":"Fattoria Estense","offers":[{"title":"250 ml","offer_id":53071148319054,"sku":"046WIL3780","price":8.9,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721510486350,"sku":"046WIL3780_3","price":25.37,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fattoria-estense-aceto-balsamico-bronze.jpg?v=1750978286"},{"product_id":"fattoria-estense-aceto-balsamico-gold","title":"Aceto Balsamico di Modena PGI Gold","description":"\u003ch2 id=\"speakable-headline\"\u003eFull-bodied Gold Aceto Balsamico from Modena\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Aceto Balsamico di Modena PGI Gold by Fattoria Estense is the Gran Riserva of the line, thick, velvety, and dark. Aged for a long time in small casks, with no caramel coloring. Not a young salad vinegar, but a full-bodied balsamic for refining – a small alternative to the Tradizionale.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAceto Balsamico di Modena PGI Gold\u003c\/strong\u003e by Fattoria Estense is the Gran Riserva grade of the line, from Cogneto in Emilia-Romagna. With a density of 1.34, it flows thick and dark into the glass, smells of wood and cooked must, and carries 6% acidity in balance with a full, velvety sweetness. The full-bodied one among the color grades.\u003c\/p\u003e\n\n\u003ch3\u003eVelvety, thick, dark as ebony\u003c\/h3\u003e\n\u003cp\u003eDark brown and glossy, it leaves streaks on the edge of the glass, with scents of wood and boiled-down grape must on the nose. On the palate, 6% acidity and a full sweetness in a velvety flow. It is full-bodied, velvety, and dense – a balsamic with plenty of body and composure, which lingers long and elevates the plate.\u003c\/p\u003e\n\u003cp\u003eThe producer puts it aptly: \"Full-bodied and velvety, it exudes an intense and balsamic aroma of wood and cooked must.\" That is exactly what it is – denser and deeper than the Bronze and Silver, with the melt that brings it closer to the Tradizionale. A balsamic that does not splash, but flows. Anyone who does not yet have the great Tradizionale in their cupboard will find a clever approximation here.\u003c\/p\u003e\n\n\u003ch3\u003eOn tomato-mozzarella and over Parmigiano\u003c\/h3\u003e\n\u003cp\u003eIts density makes it a finisher: a few drops over tomato-mozzarella, over grilled vegetables, over a spoonful of ricotta, or quite classically over aged cheese. Over strawberries with a little black pepper, it becomes a small dessert.\u003c\/p\u003e\n\u003cp\u003eIt likes strong partners that provide contrast to its sweetness: a sliver of \u003ca href=\"\/en\/collections\/cavola-993\"\u003eParmigiano Reggiano\u003c\/a\u003e, a risotto for the finale, a piece of dark chocolate with your espresso. It is too precious for cooking – add it raw and only at the end so that the aroma and density remain. For the daily salad, the lighter \u003ca href=\"\/en\/products\/fattoria-estense-aceto-balsamico-silber\"\u003eAceto Balsamico Silver\u003c\/a\u003e is sufficient; save the Gold for the special plate.\u003c\/p\u003e\n\n\u003ch3\u003eGran Riserva from Cogneto in Emilia-Romagna\u003c\/h3\u003e\n\u003cp\u003eThe family business Fattoria Estense ages its balsamics in wooden casks in old vaults near Cogneto. The Gold matures for a long time in small casks and bears the highest grade of the colored PGI line: Gran Riserva. It represents the most mature of the colors before the named series with Lodovico Campari begins.\u003c\/p\u003e\n\u003cp\u003eConcentrated solely through boiled-down grape must, without caramel coloring and without artificial color, it reaches a density of 1.34 – denser than Bronze and Silver; only the Lodovico Campari sits higher at 1.38. Some of the vinegar blends in the house are aged for over 10 years before they go into a cuvée. The abbreviation PGI stands for Protected Geographical Indication, which has been monitored by a consortium in Modena since 1993.\u003c\/p\u003e\n\u003cp\u003eWhere the PGI line reaches its peak, the genuine Tradizionale begins with at least 12 years of aging – the Gold comes close to it for a fraction of the price. You can find the entire \u003ca href=\"\/en\/collections\/fattoria-estense\"\u003eFattoria Estense range\u003c\/a\u003e and other \u003ca href=\"\/en\/collections\/aceto-balsamico-di-modena-igp\"\u003eAceto Balsamico di Modena PGI\u003c\/a\u003e with us. The 250 ml bottle lasts a long time because only a few drops are needed – a little bottle for the kitchen that you use with care.\u003c\/p\u003e","brand":"Fattoria Estense","offers":[{"title":"250 ml","offer_id":53071148384590,"sku":"046WIL3800","price":27.5,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721510551886,"sku":"046WIL3800_3","price":78.38,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fattoria-estense-aceto-balsamico-gold.jpg?v=1750978289"},{"product_id":"fattoria-estense-aceto-balsamico-silber","title":"Aceto Balsamico di Modena PGI Silver","description":"\u003ch2 id=\"speakable-headline\"\u003eHarmonious Silver Aceto Balsamico from Modena\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Aceto Balsamico di Modena IGP Silver by Fattoria Estense is their medium-aged level, a Riserva with a harmonious interplay of sweet and sour and a slightly syrupy consistency. Dark, glossy, and free of caramel coloring. Not extreme in any direction, but a versatile all-rounder for almost any dish.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAceto Balsamico di Modena IGP Silver\u003c\/strong\u003e by Fattoria Estense is the silver-tier in their range, a Riserva from Cogneto in Emilia-Romagna. With a density of 1.25, it flows with a slightly syrupy, dark, and glossy consistency, balancing 6% acidity with a harmonious sweetness. The golden mean between the fruity Bronze and the velvety Gold.\u003c\/p\u003e\n\n\u003ch3\u003eHarmonious, velvety, dark and glossy\u003c\/h3\u003e\n\u003cp\u003eIt shimmers dark brown in the glass, with the nose picking up notes of cooked grape must. On the palate, 6% acidity and a rounded sweetness in balanced interplay – harmonious, velvety, and fruity. Not a loud aroma, but a rounded one that can be mixed into almost anything.\u003c\/p\u003e\n\u003cp\u003eThe producer describes it as follows: \"pleasantly dense, with a pleasant aroma of cooked must, this balsamic presents a special harmony of sweet and sour notes.\" That is exactly what it is – denser than the Bronze, lighter than the Gold, and precisely for that reason, so versatile. A balsamic that does not push itself to the foreground, but makes every plate better. A reliable companion that is rarely out of place.\u003c\/p\u003e\n\n\u003ch3\u003eFor salmon tartare, asparagus, and cheese\u003c\/h3\u003e\n\u003cp\u003eA classic: salmon tartare with arugula, a few drops of Silver on top. Or over grilled green asparagus, over goat cheese, or in a vinaigrette for a Sunday salad. Two or three drops are enough to give a dish more contour.\u003c\/p\u003e\n\u003cp\u003eIt pairs wonderfully with fresh salads, roasted vegetables, fried fish, and mild cheese. Stir it into a vinaigrette with a fruity \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eolive oil from Bartolini\u003c\/a\u003e – three parts oil, one part vinegar, a little salt. For thicker, more robust tasks like tomato-mozzarella or aged cheese, reach for the \u003ca href=\"\/en\/products\/fattoria-estense-aceto-balsamico-gold\"\u003eAceto Balsamico Gold\u003c\/a\u003e, which comes more concentrated from the barrel. Take the Silver for a quick after-work vinaigrette when you want it to be uncomplicatedly good while still tasting of Modena.\u003c\/p\u003e\n\n\u003ch3\u003eRiserva from Cogneto in Emilia-Romagna\u003c\/h3\u003e\n\u003cp\u003eThe family business Fattoria Estense ages its balsamics in wooden barrels in old cellars near Cogneto. The Silver holds the Riserva quality level and stands between Bronze and Gold in their aging hierarchy.\u003c\/p\u003e\n\u003cp\u003eConcentrated solely through boiled-down grape must, without caramel coloring or artificial colors, it reaches a density of 1.25 – slightly denser than the fruity Bronze, but still easy to pour. Some of the vinegar blends in the house are stored for over 10 years before they move into a cuvée. Bronze provides fruit, Silver provides balance, Gold provides richness – the Silver is deliberately placed in the middle. The acronym IGP stands for the protected geographical indication, which has been overseen by a consortium in Modena since 1993.\u003c\/p\u003e\n\u003cp\u003eAnyone who only wants one bottle in their cupboard is well-advised to choose the Silver – it can do almost anything. You can find the entire \u003ca href=\"\/en\/collections\/fattoria-estense\"\u003eFattoria Estense range\u003c\/a\u003e and other \u003ca href=\"\/en\/collections\/aceto-balsamico-di-modena-igp\"\u003eAceto Balsamico di Modena IGP\u003c\/a\u003e with us. The 250 ml bottle will accompany you through salads, soups, and Sunday dinners. And so you will always have the right dark drops ready in the kitchen for salad, fish, and cheese.\u003c\/p\u003e","brand":"Fattoria Estense","offers":[{"title":"250 ml","offer_id":53071148482894,"sku":"046WIL3790","price":12.95,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721510519118,"sku":"046WIL3790_3","price":36.91,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fattoria-estense-aceto-balsamico-silber.jpg?v=1750978291"},{"product_id":"alpe-pragas-feige-fruchtaufstrich-335g","title":"Fig Fruit Spread","description":"\u003ch2 id=\"speakable-headline\"\u003eFig fruit spread by Alpe Pragas, honey-sweet and dark\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe fig fruit spread by Alpe Pragas brings ripe figs to the jar as a dark, honey-sweet spread, cooked down with a little sugar, a splash of lemon juice, and apple pectin. The tiny seeds remain inside, giving the spoonful that fine crunch by which one immediately recognizes the fruit.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFig fruit spread\u003c\/strong\u003e is the fig jam from Alpe Pragas in the Braies Valley in South Tyrol, with 75 percent fruit in a 335-gram jar. The figs come from Italy; everything else is sugar, lemon juice, and pectin from apples.\u003c\/p\u003e\n\n\u003ch3\u003eHoney-sweet and dark on white bread\u003c\/h3\u003e\n\u003cp\u003eA warm, almost caramel-like scent wafts from the open jar, reminiscent more of dried fruit than summer berries.\u003c\/p\u003e\n\u003cp\u003eOn bread, the spread tastes full and dense, with a sweetness closer to honey than sugar, and a light malty note in the background. The lemon juice provides the only bright highlight and keeps the mixture from becoming heavy.\u003c\/p\u003e\n\u003cp\u003eThe consistency is soft and chunky, dark to almost black, with visible pieces of fruit. The many tiny seeds crunch delicately in the mouth and make all the difference compared to any smooth jam.\u003c\/p\u003e\n\u003cp\u003eOn a thick slice of buttered bread, the spread feels almost like a date cream, dark and rich. Those who only know the fig dried from a Christmas bowl will find its softer and juicier side here.\u003c\/p\u003e\n\n\u003ch3\u003eThe fig, a pitcher full of blossoms\u003c\/h3\u003e\n\u003cp\u003eBotanically speaking, the fig is an inverted inflorescence, a pitcher full of blossoms that grow inward.\u003c\/p\u003e\n\u003cp\u003eWhat we hear crunching as seeds are actually the tiny fruits themselves, each having developed from its own blossom. This explains the unusual texture in the jar and also why a fig cannot be peeled like an apple.\u003c\/p\u003e\n\u003cp\u003eIt only ripens on the branch, for after harvesting it barely absorbs any more sweetness, and it only keeps for a few days. Therefore, the harvest quickly moves into the kettle, and Alpe Pragas preserves it while it is at its softest.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the fig needs little sugar\u003c\/h3\u003e\n\u003cp\u003eHardly any other fruit brings as much natural sweetness as a fully ripe fig.\u003c\/p\u003e\n\u003cp\u003eIts flesh consists largely of sugars that caramelize during the cooking process, creating that dark tone. Alpe Pragas can therefore add very little extra sugar without the spread tasting flat.\u003c\/p\u003e\n\u003cp\u003eIt is thickened solely with pectin from apples, which keeps the mixture soft rather than turning it into rubber. Artificial flavors and preservatives are intentionally avoided; the color comes from the fruit.\u003c\/p\u003e\n\n\u003ch3\u003eWith goat cheese, blue cheese, and ham\u003c\/h3\u003e\n\u003cp\u003eAt the breakfast table, the fig belongs on white bread, in muesli, or on a warm croissant.\u003c\/p\u003e\n\u003cp\u003eHowever, its finest hour comes on a cheese board, alongside goat cheese, aged mountain cheese, and especially beside blue cheese, whose saltiness practically demands that sweetness. It is a classic with air-dried ham, and on grilled halloumi, it melts into a glaze.\u003c\/p\u003e\n\u003cp\u003eA spoonful in gravy for duck or lamb adds both sweetness and depth, and in vinaigrettes, it takes on the role of honey. Toast a slice of white bread, spread goat cream cheese on it, add a spoonful of fig, and top with a few walnuts. For something more savory, try the \u003ca href=\"\/en\/products\/alpe-pragas-chutney-feige-gruene-tomate\"\u003eFig and Green Tomato Chutney\u003c\/a\u003e; the entire range can be found among the \u003ca href=\"\/en\/collections\/alpe-pragas-fruchtaufstriche\"\u003efruit spreads from Alpe Pragas\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"335 g","offer_id":53071151169870,"sku":"034WIL4242","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-feige-fruchtaufstrich-335g-n.jpg?v=1750978386"},{"product_id":"alpe-pragas-quitte-fruchtaufstrich-335g","title":"Quince Fruit Spread","description":"\u003ch2 id=\"speakable-headline\"\u003eQuince fruit spread by Alpe Pragas, floral and tart\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Quince fruit spread from Alpe Pragas is a floral-tart spread made from aromatic quinces with 75 percent fruit, gently simmered with a little sugar and apple pectin. Golden yellow and refined, it tastes great on bread, in yogurt, and especially with cheese; packaged in a 335-gram jar.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eQuince fruit spread\u003c\/strong\u003e by Alpe Pragas is a South Tyrolean spread made from quinces, a member of the rose family, referred to as \u003cem\u003eCidonia\u003c\/em\u003e on the label. Quince puree leads the list of ingredients, followed by sugar, a little lemon juice, and apple pectin as a binding agent.\u003c\/p\u003e\n\n\u003ch3\u003eGolden yellow, floral, tart-sweet\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the jar, the unmistakable, floral scent of ripe quinces rises up.\u003c\/p\u003e\n\u003cp\u003eSpread on bread, it tastes delicately tart-sweet, with the typical, almost perfumed quince aroma that lies somewhere between apple and pear. Golden yellow to amber in color, it is a spread with character that tastes of autumn and old orchards.\u003c\/p\u003e\n\u003cp\u003eThe consistency is soft and spreadable, with fine pieces of fruit throughout. During simmering, the color often deepens into a warm amber, a lovely sign of the fruit's slow transformation.\u003c\/p\u003e\n\n\u003ch3\u003eThe almost forgotten quince\u003c\/h3\u003e\n\u003cp\u003eThe quince, a rose family fruit between an apple and a pear, is currently finding its way back into kitchens after years of being forgotten.\u003c\/p\u003e\n\u003cp\u003eRaw, this pome fruit remains hard and tart; it only shows its strength when cooked: the firm flesh becomes soft, sweet, and fragrant. In Spain, it is prized as quince jelly and quince paste (membrillo), which is served with strong cheese, and that is exactly what this spread is made for.\u003c\/p\u003e\n\u003cp\u003eIt has carried its name since antiquity, named after the Cretan city of Kydonia, which appears as \u003cem\u003eCidonia\u003c\/em\u003e on the label. Its fragrance was once reason enough to place a raw quince in the wardrobe, where it would perfume the laundry for weeks.\u003c\/p\u003e\n\n\u003ch3\u003eA fruit that almost contains its own setting agent\u003c\/h3\u003e\n\u003cp\u003eThe quince is one of the most pectin-rich fruits in existence, which is why jelly made from it sets even without additives.\u003c\/p\u003e\n\u003cp\u003eAt Alpe Pragas, apple pectin is added anyway so that the consistency remains uniform from batch to batch. The fruit is processed as a puree, because its hard flesh requires heat before it can be spread at all.\u003c\/p\u003e\n\u003cp\u003eIt is peeled, cored, and sliced by hand, and the fine down on the skin must be removed first, otherwise you would still perceive it in the jar. It is harvested late in autumn, when the fruit hangs yellow and heavy from the branches, and after that, the process must be swift.\u003c\/p\u003e\n\n\u003ch3\u003eThe classic for a cheese platter\u003c\/h3\u003e\n\u003cp\u003eOn fresh white bread, in muesli, or over pancakes and crêpes, the quince is a floral-tart start to the day.\u003c\/p\u003e\n\u003cp\u003eIts greatest strength, however, is the cheese platter, where it is a classic companion to mature mountain cheese and spicy blue cheese. A spoonful added to game or a pâté rounds off savory plates, and even a slice of mild cheese with quince makes for a sophisticated breakfast.\u003c\/p\u003e\n\u003cp\u003eOn a cracker, a piece of ripe Manchego and a dollop of quince make for a small, elegant snack with wine. It tastes just as good stirred into plain yogurt with walnuts as it does on warm buttered toast. Its tartness also stands up effortlessly to air-dried ham.\u003c\/p\u003e\n\u003cp\u003eA similarly refined fruit spread is the \u003ca href=\"\/en\/products\/alpe-pragas-birne-limette-fruchtaufstrich\"\u003ePear Lime\u003c\/a\u003e. The entire selection can be found among the \u003ca href=\"\/en\/collections\/alpe-pragas-fruchtaufstriche\"\u003eAlpe Pragas fruit spreads\u003c\/a\u003e, and everything else in the \u003ca href=\"\/en\/collections\/alpe-pragas\"\u003eAlpe Pragas product range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"335 g","offer_id":53071151759694,"sku":"034WIL4223","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-quitte-fruchtaufstrich-335g.jpg?v=1750978407"},{"product_id":"alpe-pragas-waldfrucht-fein-passiert","title":"Wild Berry – finely sieved","description":"\u003ch2 id=\"speakable-headline\"\u003eFine-strained forest fruit by Alpe Pragas, velvety and dark\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eFine-strained forest fruit by Alpe Pragas is a berry spread made from raspberries, blackberries, strawberries, and red currants, which is pressed through a fine sieve after cooking. What remains is a smooth, dark fruit pulp that spreads on a croissant just like a cream.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFine-strained forest fruit\u003c\/strong\u003e, labeled Boscus, is the seedless berry spread from Alpe Pragas in the Prags Valley in South Tyrol. Four varieties combine to create a 76 percent fruit content, thickened solely with apple pectin and seasoned with lemon juice, packaged in a 335-gram jar.\u003c\/p\u003e\n\n\u003ch3\u003eVelvety and dark on a croissant\u003c\/h3\u003e\n\u003cp\u003eUpon opening, it glows deep violet in the jar, and it smells like a berry patch on a hot afternoon.\u003c\/p\u003e\n\u003cp\u003eOn bread, the four varieties interact: the strawberry is sweet, the blackberry tart, the red currant sharp, and the raspberry fragrant—none dominates the others. The mass is smooth and soft, forming a short thread on the spoon and spreading effortlessly.\u003c\/p\u003e\n\u003cp\u003eBecause the solid components remain in the sieve during the straining process, Boscus turns out somewhat softer than a chunky preserve. That is exactly where its appeal lies, as the spread becomes a cream rather than a marmalade with resistance.\u003c\/p\u003e\n\n\u003ch3\u003eWhat straining through a sieve achieves\u003c\/h3\u003e\n\u003cp\u003eFine-strained means that the cooked berries are finally pressed through a fine mesh.\u003c\/p\u003e\n\u003cp\u003eSeeds, stem remnants, and skins stay in the sieve; only the pure pulp passes through, which is why a larger amount of fruit results in a smaller amount of finished spread. Alpe Pragas accepts this loss because it defines the texture.\u003c\/p\u003e\n\u003cp\u003eThis is particularly worthwhile for blackberries and red currants, which naturally contain many hard seeds. Their aroma remains without the resistance, which also makes this variety suitable for children and for filling pastries.\u003c\/p\u003e\n\u003cp\u003eThis sits exactly in the middle between jam and jelly. Jelly uses only pure juice and omits the fruit pulp, while jam includes both along with the seeds. The strained spread retains the pulp and removes only the hard parts.\u003c\/p\u003e\n\n\u003ch3\u003eRaspberry, blackberry, and the acidity of red currant\u003c\/h3\u003e\n\u003cp\u003eThe four varieties are chosen so that each covers a different corner of the flavor profile.\u003c\/p\u003e\n\u003cp\u003eThe strawberry provides sweetness and fragrance, the raspberry its perfume, and the blackberry a tart, almost woody depth. The red currant provides the acidity that holds the whole together and prevents the spread from feeling heavy and cloying.\u003c\/p\u003e\n\u003cp\u003eSugar is added only as much as necessary for gelling, and lemon juice further lifts the acidity. Alpe Pragas deliberately avoids artificial flavors and dyes; the color comes from the berries themselves.\u003c\/p\u003e\n\n\u003ch3\u003eFor quark, sponge cake, and a long Sunday\u003c\/h3\u003e\n\u003cp\u003eThe smooth texture is best showcased on a freshly baked croissant, accompanied by a coffee and some time.\u003c\/p\u003e\n\u003cp\u003eStirred into quark or natural yogurt, Boscus tints the entire bowl; in a Swiss roll, it provides a seedless filling, and it lies like a dark ribbon over vanilla ice cream. The tart berry also holds its own well against aged mountain cheese.\u003c\/p\u003e\n\u003cp\u003eKeep the opened jar in the refrigerator and remove the spread with a clean spoon, and it will stay fresh for weeks. The entire seedless line can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-fein-passiert\"\u003eFine-strained\u003c\/a\u003e, and the chunky varieties under the \u003ca href=\"\/en\/collections\/alpe-pragas-fruchtaufstriche\"\u003efruit spreads from Alpe Pragas\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"335 g","offer_id":53071152349518,"sku":"034WIL4363","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-fruchtaufstrich-waldfrucht-fein-passiert-335g-n.jpg?v=1750978424"}],"url":"https:\/\/norgutes.com\/en\/collections\/italien.oembed","provider":"nur Gutes","version":"1.0","type":"link"}