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Recipes and pairings - Articoli e Novità


The Cetara Anchovy Sauce (Colatura): the traditional amber liquid famous throughout the world

The Anchovy Sauce (Colatura) from Cetara the traditional liquid famous throughout the world, a noble descendant of the Garum, that was used by the ancient Romans as a universal seasoning. The Anchovy Sauce is one of the specialties of the Cetara culinary art, and ours is prepared with the same passion as it was in the past, according to the rules of the Costiera Amalfitana tradition. The unique taste and the careful productive process have made it a symbol of industriousness of many generations which pass down from father to son, the art of salting and so filtering the liquid endowed with an intense aroma, result of the wise aging and pressing of the salted anchovies. It can be eaten with few fresh aromas as: parsley, garlic, chili pepper and a good EVO oil, mixed together to season a good dish of spaghetti or linguine.

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Porchetta di Ariccia IGP

The Porchetta di Ariccia has always been renowned for its sapid meat and the color between pink and white, whose taste and aroma are enriched by rosemary, black pepper and garlic during the preparation. For its unique crunchiness, the crust is obtained through a personal cooking so to remain unaltered even many days after the production. The marriage between the meat an the crunchiness of the crust depends on the skills of the traditional "porchettari", historical artisans who safeguard the wise art of this preparation, and know to season, tie, cook the meat maintaining the shape of the animal top guarantee an extremely tasty and crispy products. Thanks to all of these aspect, well combined between them the "Porchetta di Ariccia" is a product well known throughout the world. With the achievement of the IGP certification, the productive process has been decreed in a rigorous disciplinary of production that guarantees the authenticity of the "Porchetta di Ariccia IGP" and certifies it uniqueness. This title indeed is guaranteed exclusively to products made up of pork meat cooked coming from female porks of specific races.

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IGP Red Onion from Tropea now available

The Red Onion from Tropea Tropea, the Calabrian picturesque village cliff on a clear sea, offers its renowned onion for its delicate, sweet taste and above all its ease to digest, which has remained unaltered since the times of the Phoenicians sailors. Cultivated between Nicotera, in the province of Vibo Valentia, Campora San Giovanni, district of Amantea, in the province of Cosenza, along the Tyrrhenian area and mainly produced between Briatico and Capo Vaticano. The substances contained in the ground of this area makes its pleasantly sweet and not bitter, the shape is round or oval. Ideal for sautéed, mix salads with fresh cherry tomatoes, olives and oregano. It can be the main character in many specialties, also in a marmalade or to add flavor to sauces.

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The Carnaroli rice, the King of Italian rices

It is considered one of the finest Italian rices due to its excellent cooking resistance. The pearl coloured grains with a lengthened shape, remain compact and intact after the 16-18 minutes necessary to cook them, a grain more consistent and rich in amid with the characteristic of absorbing well broth, sauces and butter for a perfect creaming. The taste is lightly sweet, great to exalt the taste of every ingredient, from mushrooms, to shrimps, pumpkin cream, radicchio and taleggio cheese. The carnaroli rice, resisting greatly to cooking and absorbing well the liquids, is ideal for a risotto.

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Red Tuna: Fillet, Tarantello and Ventresca are available now

The red tuna is the best one. The most refined due to the quality of its meats fished in the open Mediterranean Sea. The red tuna meats can be divided in three categories: the fillet, the tarantello and the ventresca. The fillet is the thin part, the ventresca (belly) is the most precious part especially in the big examples. It has a fat content higher than the average that makes it particularly tender and tasty. The tarantello is located at mid way between the back and the belly: it is softer than the fillet without reaching the fatter consistency of th ventresca, whose doesn't loose the taste yet.

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 FORUM
I just stumbled onto your website by accident & am very i did so. Can you please send me a "menu" of your balsic vinegars with prices, to help me know what ones to order?
Thank you!
Or, where can IPurchase it locally near Plant City, FL 33563?
Arlie


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User: A balsamic.lover ( 06/05/2018)
Category/Topic Balsamic vinegar - Aceto Balsamico Tradizionale di Modena BALSAMO DIVINO


We have just purchased a bottle of Aceto Balsamico di Modena (DGV0110). Could you please answer this question: for how long time has this vinegar matured in a cask?
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User: Peter Swanstroem, Denmark ( 26/12/2017)
Category/Topic Aceto Balsamico di Modena I.g.p. 4 Stelle - Don Giovanni Acetaia Leonardi


Today we received our order number: 30231. None of the three packages have expiration date. We are interested when they were manufactured and when they expire. We also want to know how they need to be stored before being opened and after being opened for the first time .
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User: Magdalena Peeva ( 22/08/2017)
Category/Topic Tender green olives in brine



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