Porcini-flavoured olive oil 100 ml

€6.00

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Mushroom-flavoured extra virgin olive oil (Porcini mushrooms), a perfect condiment to season your meat-based recipes, excellent to enhance fillings or creaming first courses and risotti.

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R07266

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Typical pastry from Abruzzo made with a production process that has not changed over the centuries, which involves the use of ferro for cooking, an essential double-slabbed and slightly hollow tool, which gives the Neole their peculiar rhombus-shaped look. Every family used to have a ferro and, as a proof of its importance, it was part of the bride’s inventory. In many cases, the central part of this tool had the family’s coat of arms, therefore when the bride was giving her Neole, the coat of arms of her own ferro represented a proper signature. Nowadays, there are plenty of versions of this speciality, even though they must traditionally be crispy, thin and with anise seeds, just the way Rustichella d’Abruzzo proposes it. According to tradition, cooking time must equal the duration of the Ave Maria on one side and the Lord’s Prayer on the other. You can try it with a bit of powdered sugar and cinnamon or stuffed with Rustichella “Sclucchiata di uva Montepulciano d’Abruzzo”. Its refined packaging can be created only by those who have a great passion for tradition.

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Carnaroli rice was created in 1945 by mixing Vialone rice and Lencino rice, the latter having not a small, rather a lengthened grain like the former. Concerning quality, Carnaroli can be considered the best type of rice and it somehow represents excellence among all of the Italian types. Starch from Carnaroli rice is the richest in amylose, a substance which helps keep the grain firm and always ‘al dente’. Its incomparable feature is mainly the excellent capability of absorbing aromas and condiments and releasing starch while being cooked, in order to blend and intensify the tastes of different foods. Therefore, it is suitable also for preparing rich and tasty salads and timballi. Cooking time: 15-16 minutes.

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Speciality of PrimoGrano line, the local type of tomato called “Pera” (pear) grows in Abruzzo. It is unique and very different from all the other varieties of tomato. It has been cultivated for centuries and has very few seeds, it is very fleshy and weighs about 300-500 g. It is particularly suited for the preparation of sauces and its sweet and velvety taste, together with its low acidity, makes it much more refined than all other common types. To enjoy its organoleptic properties, we recommend using it “raw”, pan-frying it together with pasta and adding just a little bit of PrimoGrano INTOSSO Extra Virgin Olive Oil with some perfumed basil leaves.

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Speciality of PrimoGrano line, the local type of tomato called “Pera” (pear) grows in Abruzzo. It is unique and very different from all the other varieties of tomato. It has been cultivated for centuries and has very few seeds, it is very fleshy and weighs about 300-500 g. It is particularly suited for the preparation of sauces and its sweet and velvety taste, together with its low acidity, makes it much more refined than all other common types.

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