In Tuscany, Italy, bistecca alla fiorentina rules as the most popular and delicious beef dish. Bistecca alla fiorentina, as its name implies, is a grilled beefsteak in the Florentine style. Outside of Tuscany, it’s commonly referred to simply as a fiorentina. It is, in fact, a porterhouse or T-bone steak, traditionally from calves of the chianina ox but these days very likely Spanish beef, grilled at high heat over charcoal so that it has a brown, almost charred exterior while being quite rare in the middle. (Don’t ask for a well-done bistecca alla fiorentina – even if the chef agrees to cook it that way it will be tough.) It should be brought to your table on a very hot, iron serving tray or a block of wood and then cut off the bone and into strips in front of you. It should be salted after being grilled and might be flavoured with rosemary and/or some olive oil. The traditional accompaniment is a bowl of fagioli, Tuscan white beans.
The nodino is a cut of meat Veal. The meat is very soft because it is formed from cuts of pork loin and tenderloin.
Eating a Mediterranean diet rich in olive oil could help reverse symptoms which can lead to heart disease, research has revealed.
Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin.
The oil is produced by pressing whole olives.
It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is especially associated with Mediterranean countries.
It is named after the producing areas, which comprise the Provinces of Parma, Reggio Emilia, Bologna (only the area to the west of the river Reno), Modena (all in Emilia-Romagna), and Mantova (in Lombardia, but only the area to the south of river Po), Italy. Under Italian law, only cheese produced in these provinces may be labelled “Parmigiano-Reggiano”, and European law classifies the name, as well as the translation “Parmesan”, as a protected designation of origin. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia. In the US, the name Parmesan is also used for cheeses which imitate Parmigiano-Reggiano, along with phrases such as “Italian hard cheese”.
The Prosiutto Cotto Rovagnati o is a high-quality cooked ham. In fact it doesn’t get any better.The Prosiutto Cotto Rovagnati has been the greatest right from the start, practically perfect in every way. But behind this perfection there is always great commitment and skill.
A quality product can only come from a quality company.
EN ISO 9001:2008 certification is recognised worldwide and attests the company management quality of all the production departments.
Prosciutto crudo di Parma is often eaten just as it is, or possibly wrapped around a grissino (breadstick) or just a slice or two placed on a piece of fresh white bread. It’s delicious with melone (cantaloupe) or figs, and it’s an unfailing hit in the typical antipasto misto(mixed appetizer plate).
Prosciutto crudo is also a key ingredient in a few classic recipes, such as saltimbocca alla Romana (veal scaloppini); it’s also extremely popular served in a variety of panini(sandwiches), and even as a topping on pizza. It’s also occasionally used as a final touch on a few pasta dishes, such as tortellini alla panna (tortellini with cream sauce).
Prosciutto di San Daniele is obtained by maturing fresh thighs of Italian pigs. The pigs come solely from farms situated in ten regions of central Northern Italy (Friuli Venezia Giulia, Veneto, Emilia Romagna, Lombardy, Piedmont, Tuscany, Marche, Umbria, Abruzzo, Lazio), certified and authorized by the Inspection Institute. Maturing is a production technique which, thanks to sea salt and optimal environmental conditions based on temperature/humidity/ventilation, dries the fresh meat, transforms it into prosciutto, and allows it to be perfectly conserved without the use of preservatives. The typical production technique of San Daniele del Friuli, inherited from a time-honoured tradition, has been maintained and handed down by ham-makers through the generations.
Pasta has been made in Italy for thousands of years. That’s right. Marco Polo didn’t bring the recipe for pasta back from the East. In fact, his wife probably served him a heaping plate of it upon his return. The Romans called it laganum and the Arabs, who conquerred the Italian south in the 9th century, called it itriyya. But it was not until the 16th century in Grangano near Naples that pasta became an industrial product. It encountered some speed bumps along the way (famine, drought, and epidemic in the area each played their part), but by the 18th century, pasta di Gragnano began to travel beyond Campania’s borders to other parts of Italy. Soon after, pasta would become a signature dish of many regions in Italy.
San Marzano tomatoes are as integral to the identity of Naples as a pizza! Fleshy, with few seeds and low acidity, these tomatoes are lower in salt than regular canned tomatoes and consistently superior in flavor. In 1996, the European Union granted these tomatoes the DOP status (Denominazione d’Origine Protetta), which guarantees their regulation for quality.
Grown in the volcanic soil from nearby Mt. Vesuvius under the warm Neapoletan sun, these tomatoes are hand-picked and packaged by the Andolfo Brothers who have been canning the harvest of the Campania region since 1946. Use these fine tomatoes on pizza, as a base for your favorite pasta sauce or stirred into a decadent risotto.
Italy is home to some of the oldest wine-producing regions in the world, and Italian wines are known worldwide for their broad variety. Italy, closely followed by France, is the world’s largest wine producer by volume. Its contribution is about 45–50 million hl per year, and represents about ⅓ of global production. Italian wine is exported around the world and is also extremely popular in Italy: Italians rank fifth on the world wine consumption list by volume with 42 litres per capita consumption. Grapes are grown in almost every region of the country and there are more than one million vineyards under cultivation.
Etruscans and Greek settlers produced wine in Italy before the Romans started their own vineyards in the 2nd century B.C. Romangrape-growing and winemaking was prolific and well-organized, pioneering large-scale production and storage techniques like barrel-making and bottling.