PASTA-RICE-DRESSING

DURUM WHEAT PASTA from Naples

The Maestro loved Neapolitan Pasta and had a real penchant for it. On May 19th, 1883 his wife wrote to the Pasta maker: "It has been quite some time that we are without real pasta such as fabric, and coins and..... So, please send us the following weight and quality". 

The Naples Pasta Producer is synonymous with superior quality. The art comes from the Neapolitan tradition, held by Torre Annunziata native pasta maker, who has been producing since when drying was done manually with rudimentary tools. Traditionaly, pasta makers took advantage of favorable weather conditions and climate using of braziers to warm the rooms until the drying process was completed. Making pasta was a rite. Knowing such secrets made the Pasta makers important and essential for their shops because without technical instruments they had to know about hydrometry processes (the level of water and humidity) 

The flavour is determined by the careful selection and choice of the best durum wheat with a high protein, low ash and high gluten contents, giving the pasta its straw yellow color.

The quality is expressed by offering to the market  bronze shaped pasta which has been dried slowly at low temperature (24 h), so as to retain the best organoleptic qualities.

There are over 60 different pasta shapes, short or long in which it is possible to find excellent characteristics such as perfect cooking resistance and porosity allowing it to retain the best flavor for sauces and condiments.

CARNAROLI SUPERFINO RICE

Rice was a dish that the Maestro asked for frequently wherever he was and he used to bring it with him in all travels. Verdi’s passion for the rice also struck the French chef Henri-Paul Pellaprat so that in 1895 he devoted the famous risotto to the Maestro, using ingredients typical of his region of origin as Parmigiano Reggiano cheese, Prosciutto of Parma and Asparagus from Piacenza.

 

ITALIAN EXTRA VIRGIN OLIVE OIL

The Maestro used to rigorously order extra virgin olive oil from Tuscany described as “straw-colored neither too fatty nor thin, but delicate in flavor”. 

He used it to season his vegetables or to pour on bread to prepare “a dish for a King”.

 The selected Tuscany mill has been a synonym of quality since 1920. Located near Florence, over the years, it has become a reference point for farms in the area for the pressing of olives.

EXTRA VIRGIN OLIVE OIL: it is an indispensable mark of distinction on the table of every gourmet. Green color, intense aroma of fresh grass, slightly bitter but mild taste.

BALSAMIC VINEGAR of MODENA a IGP and DOP 12-25 y.o.

In his Sant'Agata home, the Maestro used to make his own Lambrusco wine and we are pretty sure he also had the custom to produce his own vinegar with which to season the vegetables from his garden. We were not able to find traces of purchase or usage of Balsamic Vinegar but we are sure he would have appreciated what we propose to you today.

 The Vinegar maker we have selected for this project has been cultivating its vineyards for the production of “Balsamic” vinegar since the beginning of the last century.

 t the beginning of the 1900's, the family's grandfather managed one of the most famous restaurants on Via Emilia at the gates of Modena. It was a refreshment point for the Mille Miglia car race, a place where famous drivers and mechanics would stop before and during the race to taste the precious “Balsamic” vinegar aged in the barrels previously used for wine.

Since then, several tens of barrels were added a little at a time to the first and, subsequently, with the help of his son, developed into a larger and more organic production of Vinegar.

Tradition...environment... and company philosophy, these are the reasons why we selected this producer.

The commitment of ACETAIA is to perpetuate in time a great passion for tradition and quality, by selecting with care and attention raw materials from the Italian territories without additives, coloring agents and/or thickeners.

The quality of our products and our company is guaranteed and certified by inspectors authorized by Mipaaf (Ministry of Agriculture, Food and Forestry).

PASTA SAUCES AND CROSTINI

The Maestro went to Tuscany to attend the thermal springs that provided well-being and health. He used to appreciate local food recipies and he asked his chef to replicate them on his travels.

 

The selected company is specialized in condiments based on top quality meat, fish and vegetables. The production is based on the use of selected raw materials with national origin in order to guarantee 100% Made in Italy product both in ingredients and in recipes.
 

RAGU' OF CINTA, RAGU' OF TRUFFLE, RAGU' TOSCANO, RAGU' OF DEER, RAGU' OF BOAR, RAGU' OF DUCK and we could not miss the RAGU 'BOLOGNESE.
 

Tuscany is also well-known for its CROSTINI, so there are two uniqueness:
 

CROSTINI WITH TRUFFLE  and CLASSIC CROSTINO TOSCANO