FOOD
Online sale of made in Italy food products of the Italian tradition.
Typical products of each region and of the Mediterranean diet.
Products ranging from pasta to buffalo mozzarella to Lucanian or Calabrian caciocavalli. In Tuscany, for example, the typical products are, in addition to wine and oil, the Florentine steak and the Prato cantuccini or the bigi di Carmignano.
These products derive from the Italian peasant tradition, poor but genuine and healthy cuisine.
The fundamental ingredients of Italian cuisine and the Mediterranean diet are:
- oil (extra vergine olive oil), raw on bruschetta or as a condiment for more sophisticated dishes;
- wine, the nectar of the gods, an integral part of our history and peasant culture;
- fruit, such as oranges or lemons, and vegetables, including artichokes, mushrooms, peppers, dried tomatoes, aubergines, courgettes, asparagus, pickles and much more;
- pasta, at the base of our cuisine, with an incredible variety of shapes, fruit of the Italian imagination (spaghetti, linguine, tagliatelle, fettuccine, penne, tortiglioni, spaghetti alla chitarra, pici, orecchiette, fusilli, farfalle, lumaconi and many others ), rigorously made with durum wheat flour;
- legumes, such as broad beans, beans, chickpeas, lentils, cicerchie.
An encyclopedia would not be enough to list and describe all the foods of Italian cuisine and made in Italy.
-
Cream Zolle Red Garlic
Cream Zolle red garlic clods
Sulmona Red Garlic Clod Cream 80 gr. pack
Cream zolle red garlic clods of Sulmona is a pasteurized clod paté in extra virgin olive oil.
The clods are selected, then blanched for a few minutes in a solution of salt and vinegar and then chopped to obtain a cream.
They have a less strong taste than garlic itself, but they maintain the same properties.What are clods of garlic?
Sulmona’s Red Garlic is the only Italian variety of garlic that regularly emits flower scapes, called tolle or zolle in dialect.
This floral scape is very delicious and can be tasted and used in the kitchen both fresh and in oil or in the form of cream.
Zolle or tolle have a less acute taste than garlic, even if they maintain the same pharmacological and food characteristics.
The clods are located in the inner, central part of the plant and are characterized by a pearl white color at the base that
gradually fades into green towards the top. They have a length of about 10 cm.The cream of clods (Crema di zolle)
it is prepared with the best and most tender parts of the clods.
The clods are immersed for a few minutes in a solution of water, salt and vinegar, then they are ground up to make a homogeneous and light paste.
The cream thus obtained is mixed with extra virgin olive oil and the cream of clods is ready to be packaged in jars.4,40€ + VATCream Zolle Red Garlic
4,40€ + VAT
