€147,00
€147,00
The Cured Meats Selection Box contains a rich variety of flavours that will take you on a gastronomic journey through the Italian culinary tradition, from Trentino to Central Italy. The cured meats chosen for this package are made of selected pork meat and spices and vacuum-packed to best preserve their freshness and organoleptic qualities. Perfect for a number of occasions, they will allow you to indulge yourself while cooking using artisanal, high-quality ingredients.
The products are shipped in an elegant branded gift box. You can also personalise your purchase by requesting a greeting card in the notes when completing your order.
The package contains:
The package contains:
HOW TO FULLY TASTE
Thanks to their shape they are perfect to prepare a quick appetiser or a tasty recipe, after cutting them with a knife or slicer. For example, Prosciutto di Parma D.O.P. or Bresaola Punta d'Anca can be sliced and used to make tasty sandwiches with some cheese such as Pecorino or spreadable goat's cheese and grilled vegetables. On the other hand, Guanciale can either be eaten raw, served on a slice of bread with broad beans as an appetiser or a snack or you can cook it in a pan and prepare a plate of traditional Pasta Alla Carbonara or use it to flavour hamburgers by adding some Scamorza cheese and grilled aubergines. Finally, Speck is not only one of the undoubted protagonists of charcuterie boards when it comes to the aperitif. In fact, it is also one special ingredient for Italian-style risottos and baked pasta recipes.
SEASONED GUANCIALE
Obtained from 100% Italian pork meat, this cut is characterised by lean veins and a valuable fat component. It has an intense and tasty flavour.
PROSCIUTTO DI PARMA DOP
Parma Ham D.O.P. is obtained from high-quality pork legs, which are matured for 24 hours and then salted. This product is famous for its delicate, sweet and aromatic taste as well as the fragrant note, given by the slow curing process.
PUNTA D'ANCA BRESAOLA
This type of Bresaola is made from selected beef, specifically from the thigh muscle called “Punta d'Anca”, which gives it its name. It has a slightly aromatic aroma and a typical taste.
CURED SPECK
This typical cured meat from Trentino is made from selected pork meat and processed with a mix of spices, such as salt, pepper and juniper. Afterwards, it is smoked in special rooms with beech chips and juniper berries, a process that gives it its typical flavour and aroma. Finally, it is cured in the open air in the Alps for several months.
Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...
