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6 honey nougat bars. Package includes 2 sticks of crunchy hard honey nougat with hazelnuts, 2 sticks of soft honey nougat with almonds and pistachios, and 2 sticks of soft honey nougat with hazelnuts and almonds. Honey Nougat is made by hand according to traditional recipes. The nuts are selected with the utmost care and the highest quality. Gluten-free product.
This Barolo DOCG is made of Nebbiolo grapes. The grapes grow at 250-370m above sea level on the southwest side of the Serralunga d'Alba vineyards. The wine is gently pressed and then the must is macerated for 20 days at 30°C. Then the wine is aged 24 months in oak barrels. The color is ruby red. The bouquet is reminiscent of cherries, cassis and licorice. The taste is elegant, having fruity tannins with a subtle tone of wood. Alcohol content 14.5% vol.
Sparkling wine Riserva Cuvée Rosé Spumante 007 is made from Pinot Noir grapes. The color is bright gold with purple reflections. The bouquet is fruity and floral with notes of jasmine and hibiscus, along with hints of lemon, peach and melon. The grapes are grown on the eastern and western slope of the Cison Valmarino vineyard in Gai, at an altitude of 300m. Harvesting takes place the first week in September. The wine is produced by the Charmat method, taking 12 months. Alcohol 11.5% vol., total acidity 6 g / l, pH 3.25, residual sugar 18 g / l. Gluten-free product.
Flavor features vanilla notes with a nutty tone and an aftertaste of candied apples. This wine is made exclusively from French Musque Chardonnay grapes. The grapes are grown in the northern region of Friuli - Venezia. The climate of the foothills of the Alps and the cold Adriatic winds contribute to its delicious taste. The grapes are harvested by hand in September. The fermentation time is 30 days, the fermentation takes place naturally. To soften the wine, it is aged 6 months in American oak barrels. After filtering, the wine matures another 3 months in bottles. Alcohol content of 13% vol., 5.5 g acidity, residual sugar, 5 g.
The wine received very good reviews from Luca Maroni, LM - 98 points / 100
The aroma is reminiscent of almonds, peaches, and green apples. The flavor is entirely consistent with the fruity aroma and its hint of almonds. This straw yellow wine is made from Greco grapes. The grapes ripen on the south side of the vineyards at an altitude of 500 m. This wine is the flagship of the winery.
Alcohol 13.5% vol.
The wine is straw colored with golden reflections; the aroma is fruity and floral. The flavour boasts an excellent structure and accurately reflects the aroma. This wine is produced exclusively from Greco grapes. The grapes are grown in the vineyard at an altitude of 500 m. The pressed grapes are macerated eight months on their lees and the resulting wine spends the next 3 months maturing in bottles.
Alcohol content 14.5% vol.
Red Wine Toscana IGT 2013 harvested and produced in 2013. The wine is made from 60% Sangiovese grapes and 40% Cabernet Sauvignon grapes. The grapes are harvested in late September and early October. Fermentation takes place in stainless steel tanks at controlled temperatures with frequent pumping. Then the wine is aged in bottles. The color is ruby red. Scent intense and fruity. Taste dry, harmonious and spicy. Alcohol content of 13%.
Energy chocolate with L-Arginine and Citrulline. This chocolate provides energy, improves muscle tone, and helps adapt to fatigue and mental stress. Without added sugar. Gluten-free product. Excessive consumption may have a laxative effect. Use before 30 September, 2016
Saffron Risotto - The unmistakable aroma and taste that gets you!
Cut onions into small cubes. In a nonstick skillet, heat the 2-3 tablespoons of olive oil. Add onions and gently saute until transparent. Add the rice and fry gently for a moment, until slightly transparent. Pour in 1 glass of white wine, raise the heat and let the wine evaporate. Meanwhile, boil 1.5 deciliters of water and stir in the saffron. Baste the rice with the saffron broth, little by little, until it has all been absorbed. Then baste the rice with the vegetable stock and simmer, stirring occasionally. Add salt. Always add more stock when the previous stock has evaporated. When the rice is cooked al dente, remove from the fire, stir in 1-2 tablespoons of butter and a handful of grated parmesan. Salt to taste and pepper slightly, garnish with parsley and serve immediately, preferably with a glass of white wine.
We have a recipe that will keep you warm and fill you with vitamins!
Wash and peel the carrots, celeriac, parsley, onion and (optional) pumpkin. Cut the vegetables into large pieces of approximately equal size. Wash and cut the celery and leek. Clean the potatoes thoroughly with a brush and cut into pieces. Take a baking sheet with a higher edge or a large baking dish. First, add the carrots, sprinkle a few drops of olive oil and sprinkle with a teaspoon of cumin. Stir to coat the carrots with cumin. Then gradually add the other chopped vegetables. Divide the garlic into individual unpeeled cloves, salt and pepper lightly, add to pan and dribble olive oil on top. Stir in rosemary sprigs. Cover the pan with aluminum foil and put into a preheated 200°C oven for 30 minutes. Then remove the foil, stir and return to oven for another 20-30 minutes until the vegetables are tender and lightly browned. About 10 minutes before the end of cooking, stir in the pine nuts and let them brown slightl . Remove from the oven, dribble on several tablespoons pine nut oil, and mix gently.
-Separate as a vegetarian dish
-With sour cream flavored with garlic and herbs
-As a side dish with grilled or roast meat
Polpette - Italian meatballs. This dish pleases the whole family, especially children, who love meatballs!
Peel, wash and finely chop the onion. Into a saucepan put 2 tablespoons of oil and fry in hot oil one half of the chopped onions. Add the tomatoes and thyme and simmer on low heat for 10-15 minutes. In a bowl, mix the minced pork, sausage, bread crumbs and egg. Then add the washed parsley, the second part of the onion, nutmeg, salt and pepper and mix everything thoroughly. Now shape the mix into mid-sized balls and fry them in hot oil. After browning, remove the meatballs and put them into the prepared tomato sauce with thyme. Simmer for 15 minutes, then serve immediately.