Grapes: 100% aglianico - Smell: red fruit smell and ripe black fruit with balsamic notes.
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This traditional savoy cabbage soup is simple yet extremely flavoursome. The cabbage is cooked quickly, allowing it to retain its nutritional goodness. The soup is then preserved in glass jars in its own broth and white wine vinegar.
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An ancient variety of chickpea typical of the Murgia valley which straddles the border between Basilicata and Puglia. These legumes are distinctive, not only for their deep black colour, but for their smaller, kernel-like form, wrinkled shell and hook-shaped tip. An excellent source of protein, they are simply boiled and preserved in their own cooking water and salt.
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Description: Pure pork meat salami, coarse ground and preserved in pig intestine, hand tied with natural twine. The salami has a typical crespone form. Properties: Typically coloured salami, with whole peppercorns. Coarse ground with little fat which is well distributed throughout the salami. Firm consistency, typical flavour of salami from Basilicata. Soft but not chewy when sliced. Ingredients: Pork, salt, whole black peppercorns How to consume: Once removed from its packaging, the product is best left at room temperature (15-18°c) to allow its natural flavour to come through. Provenance: Latronico (PZ), Basilicata, Italy Packaging: Vacuum pack Weight: 300g Shelf life: 6 months Serving suggestion: Great eaten as it is, or as a quick meal with bread and all types of cheese. Soft slices make a delicious accompaniment to an aperitif or enrich any cheese and charcuterie board.
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Typical marbled colour. Firm consistency, aromatic flavour.
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weet / spicy salami: Pure pork meat salami, medium ground and preserved in pig intestine, hand tied with natural twine in a horseshoe shape.
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Typical marbled colour. Firm consistency, aromatic flavour.
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Reddish colour typical of preserved meats with a balanced quantity of fat typical of this product. Firm consistency, aromatic flavour, soft but not chewy when sliced. Cylindrical shape.
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Large, crusty toasts prepared with the simplest ingredients: flour, water and salt
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Italian sainfoin or sulla, a leguminous plant belonging to the hedysarum group, grows wild in almost all of the Mediterranean countries but Italy is the only country where it is cultivated – it is harvested in July
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