Molino Zanone Chickpea Flour Gluten-Free 500g Molino Zanone Chickpea Flour Gluten-Free 500g Chickpea Flour – Molino Zanone Chickpea Flour by Molino Zanone is a finely ground flour made from 100% chickpeas, prized for its natural gluten-free profile and rich, earthy flavor.
Its vibrant green color and silky consistency add both flavor and beautiful presentation to your recipes. 17.6oz (500g). • Ice cream, gelato, and frozen desserts.
Ingredients: Acacia honey, white truffle aroma. The light texture and gentle truffle profile ensure easy use across a wide range of recipes.
Modena’s balsamic vinegar is a special and flavorful product that has conquered many refined palates. The Alma Gourmet Traditional balsamic vinegar of Modena is a product qualified as exclusive and distinctive DOP (Indication Designation Protected) of the territory of the current provinces of Modena and Emilia Regio, which roughly correspond to the former Estense Duchy.The Traditional Alma Gourmet Balsamic Vinegar of Modena DOP gold is the top of the range of our vinegars. It is made from cooked grape must, matured by slow acidification derived from natural fermentation and progressive concentration by aging over 25 years in a series of barrels made of different wood, without the addition of aromatic substances.Known worldwide for goodness and authenticity, this seasoning has become over the years one of the ambassadors in Italy and the good Italian table.HistoryThe origin of vinegar date back to the ancient Romans. In Modena there have always been different types of vinegar obtained from grape must enriched successively with different flavors derived from different recipes, different preparation, and aging methods.The term «balsamic» on the other hand, has been used for the first time in 1747 in some of the inventories of the canteens of the Ducal Palace of Modena, probably the name is born from the even therapeutic use of this product which was said to be «a balsamic effect and refreshing. ”In the nineteenth century, «acetaia» or wineries where vinegar from the province of Modena was made and aged became increasingly numerous and during the postwar period, the economic boom leads some producers to market this seasoning with the name of «balsamic vinegar» to make it known abroad thanks to important exhibition events.After a rigorous regulation has established the “characteristics of composition and method of preparation” of this vinegar, in 2009 the European Commission has included the name “Balsamic Vinegar of Modena” in the register of I.G.P productions.IngredientsModena Balsamic Vinegar is an original seasoning often used in food diets. Vinegar is obtained from musts from the following strains: Lambruschi, Sangiovese, Trebbiani, Albanian, Ancellotta, Fortana, Montuni. To the grape must the wine vinegar is added and in some cases also caramel (only 2%).Once the ingredients are mixed, they are allowed to stand for at least 60 days in wooden containers. There is also the «aged» Balsamic Vinegar of Modena, that is, left «aged for at least 3 years.»RecipesTraditionally, vinegar can be served as an appetizer on Parmigiano Reggiano cheese flakes. As a condiment, raw is used to flavor meats, cured cheeses, gratin or fried vegetables in the pan, carpachos, salads, and risottos.It can also be used during the cooking of food in which case it is added shortly before removing from heat, so as not to lose its aroma.The most refined palates use vinegar even with strawberries or ice cream.The Traditional Balsamic Vinegar di Modena is aged for at least 25 years and is unique from all other vinegar based condiments. Unlike ordinary vinegar which has its origins in an alcoholic liquid, balsamic vinegar is produced directly from grape juice. This vinegar’s therapeutic properties have now been confirmed by its high content of mineral salts and sugars.The grapes are harvested in the same region in which this balsamic vinegar is produced, crushed and its liquid must be boiled in an open vat over a fire. This liquid is then placed in high-quality wooden barrels in which through an oxidation process is transformed into vinegar. The barrels are kept in a vinegar loft “acataia” where inside is lovingly cared for through a special technique involving transfers and topping up. Over many years micro biotic and enzymatic modifications unite to achieve an exceptional balance in flagrance and flavor.Suggestion: There is no real rule on how you should or should not use this fine aged balsamic vinegar. Just a small amount of it will reveal the best taste, not to mention it has always been used by the best culinary traditional chefs.3.4 fluid ounce (100 milliliters)Ingredients: Cooked grape mustPackaging: Glass Bottle – Includes fancy box and accessoryAging: 25 yearsRegion: ModenaProduct of Italy
Fresh Black Summer Truffle (Tuber Aestivum)The Fresh Black Summer Truffle (or «Scorzone») is the truffle with the best quality/price ratio and is typical of the summer seasonMethod of useTo facilitate the cleaning of the truffle keep quickly rinseit in cold water, then under running water and with the help of a soft brtille brush (alternatively you can also use an old toothbrush) wash the truffle eliminating the last earth residues. Once the truffle is clean, use it to taste on your plates, preferably on hot dishes that enhance the flavor if you decide to cut it raw using a sliced truffle. Otherwise, you can grate and use the minced truffle to prepare an excellent oil-based sauce. It is therefore recommended a sauce with garlic and extra virgin olive oil, to which, once lukewarm, the minced truffle is seasoned with salt and a pinch of pepper will be added.StorageStore for 7-10 days in the refrigerator, inside an airtight container and wrapped in kitchen paper, in this way the scent will not be dispersed and the humidity of the truffle will be absorbed. For this reason, it is recommended that you change the paper daily. Wash the truffle only at the time of use as it is earthy and better preserved. Once washed, consume it and/or freeze it within 1-2 days.Place the truffle in closed jars containing eggs or rice, so they will acquire its intense fragrance! Take care, however, to keep the truffle as little as possible in contact with the rice since the latter is a natural dehydrating agent and would favor the rapid drying truffle.Ingredients100% Fresh Summer Black TruffleDishes to eat along with the truffleSome people mainly use it to season their typical pasta: strangozzi or stringozzi. But it can also be used on spaghetti or noodles. The procedure is very simple. Just cook the pasta in abundant salted water following the instructions on the package, drain it and then season it with the grated truffle and prepare it. In some cases, it is necessary to add more raw oil. You can also add freshly ground pepper. For the necessary quantity, you must also adjust according to economic availability. Some people love to serve strangozzi very well seasoned.The truffle can be left whole and cut into strips on the meat carpaccio seasoned with oil, salt, and lemon; the purists, however, do not recommend it.The truffle, grated and in oil, can also be used to make omelets that in central Italy are used to serve as an appetizer, cut into strips, accompanied by cold cuts and cheeses.Recipe: Tagliatelle with Fresh Black Summer TruffleThe strength of this dish lies in the balance and simplicity of the ingredients: the black summer truffle, like all its variants, does not want too intense flavors that can cover its delicate aromas. For this, in addition to egg noodles, the sauce will be made without any particular spices, but only by frying the garlic in extra virgin olive oil over very low heat. Ingredients for 4 people120 gr. Fresh Black summer truffle600 gr. Egg noodles1 clove of garlicSalt to tasteTo taste extra virgin oilMethodPot of water on the fire to cook the pasta. Brush the truffle to remove the soil and cut it into julienne strips, leaving a few slices for decoration.Put the oil and the garlic clove in a pan. Keep in mind that for each person it takes 2/2 and a half tablespoons of extra virgin olive oil.Allow to heat on a very low heat so that it gives all its aroma.Remove the garlic before it takes on color and adds the truffle julienne; stir and add the salt. Cook for a few seconds and turn off the heatPut the noodles in the oven, being careful to drain them al dente. Put tagliatelle with the truffle in the pan, with the sauce, adding a ladle of the cooking water. Stir the noodles for a few seconds and serve immediately.A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Truffles are fungi and are therefore usually found in close association with tree roots.Some of the truffle species are highly prized as food. French gourmet Jean Anthelme Brillat-Savarin called truffles «the diamond of the kitchen». Edible truffles are held in high esteem in French, Croatian, Georgian, Greek, Italian, Middle Eastern, and Spanish cuisine, as well as in international haute cuisine.Suggestion: Although Fresh Black Summer Truffles (tuber aestivum vitt) are not as tasty as the Winter Black Truffles or even less than Fresh White Truffles, they can be quite splendid sliced into sauces, over pasta or into omelets or salad. Occasionally Fresh Black Summer Truffles can be “helped” by a good truffles’ oil or dry porcini that have been soaked in little lukewarm water and squeezed almost dry.Storing: Keep refrigerated at under 40F for up to a week wrapped in a paper bag. We recommend consuming the truffles soon after they are received.Season: Available from March into September.Region: PiedmontType: Scorzone / Tuber AestivumProduct of Italy
Speck Alto Adige IGPSpeck Alto Adige IGP is a delicate product obtained from boned pork legs, trimmed at the top and then salted, slightly smoked and seasoned.Production methodThe selected pork legs are delivered fresh and must weigh not less than 10.5 kg; boned and trimmed must weigh at least 5.2 kg and have a homogeneous surface without cracks or pockets. From this point on, the work will be called «baffe». Each leg is marked on the cot with the start of the processing date to check the curing times that will take place later. Within four days from the start of processing, the bees are moderately salted, dry flavored with natural herbs. The smoking takes place «cold», with non-resinous wood and the smoke temperature cannot exceed 20 ° C. The bees are then seasoned in special rooms at temperatures between 10 and 15 ° C with a humidity between 55 and 90%, according to local customs and traditions. The minimum duration of the seasoning varies according to the terminal weight of the baffeas. It, therefore, goes from a minimum of 20 weeks to at least 32 for the heaviest product.Appearance and flavorIt is characterized by a «heart» shape. Externally it is brown. When cut, it is ussually red with pink-white parts. It is elastic and, not sticky in the lean part and not greasy in the fat part. The taste is typical, highly intense, tasty, with hints of smoke, spices and aromatic-herbs.GastronomySpeck Alto Adige IGP is preserved, if whole, in a cool environment. The packaged product, on the other hand, is kept for a few months in the less cold shelf of the refrigerator, wrapped in a cloth and not exposed to light. Before serving, it is a good idea to leave it at room temperature for as long as it takes to recover all its fragrance and ideal consistency. Distinctive noteThe preparation of ham in Alto Adige combines two very different production methods: on the one hand the one used in the Mediterranean countries, and on the other that typical of the countries of Northern and Central Europe. With the Mediterranean method, the ham is produced by drying the pork legs with air and salt. With the Nordic method, the preparation of the ham takes place with salt, spices, and smoke.Alto Adige is the meeting place between these two cultures, where a typical local production process has developed. Both methods of preparation of the ham are combined, which is both the seasoning in the open air and the smoking, taking advantage of both. This combination makes Speck Alto Adige a unique and unmistakable ham. Even today, each producer keeps their family recipe, handed down from generation to generation.However, large and small producers ofSpeck Alto Adige IGP have one thing in common: the craftsmanship and the full respect of the speck for the production of speck according to tradition. Strict checks guarantee excellent quality. The production of Speck Alto Adige IGP is a real art, which is based on five distinct phases: from the choice of the raw material to the salting, to the smoking, up to the seasoning of the speck and the quality control.Italian speck, or dry-cured smoked ham, can be traced back to the 13th century; however, the name itself didn’t enter the common use until five centuries later. Originally produced by farmers isolated in the mountains of Alto Adige, Speck’s popularity and production have spread to other regions of Italy. Speck Alto Adige is made from a deboned pig’s rear thigh, that’s smothered in a dry-cure of salt and various spices, which often include pepper, garlic, juniper, pimento, and sugar. After about two weeks of curing, the meat is gently smoked over wood for another two to three weeks. Finally, it is left to dry for 20 to 24 weeks, further developing its smoky flavor.Suggestion: In Alto Adige, speck is cut into thick slices and served with a dark, hearty bread.5 pound (2.3 kilograms) – WEIGHT APPROXIMATESIngredients: Pork, salt, dextrose, spices, flavors, sodium ascorbate, sodium nitrite, rosemaryPackaging: Vacuum-sealed PlasticProduct of Italy
Grown in Spain’s unique climate and carefully dried by expert artisans, this saffron is unmatched in aroma, color, and flavor. For best results, infuse the threads in warm water, broth, or milk before adding to your recipe to release their full color and aroma.
Saffron is used as a pure spice in two different forms. On the one hand, the pure dried stamp threads can be used, on the other hand, this spice can be used in powder form. Regardless of which of the two variants is to be cooked, when dealing with saffron caution is required in any case.