Tasty sauce from rich ingredients:
parsley, tomatoes, anchovies,
garlic, bell pepper, a little pepper for a touch of spice to accompany boiled
meat, veal tongue, white meats, salads of potatoes, tomatoes.
Jar of 90 gr.
Unfermented muscat's grapes, alcohol-free, technically pasteurized
. Straw yellow with golden reflections, intense, large, full, hints of citrus,
floral rich flavor with full body, soft and elegant, but also hints of dried fruit
vinegars, flavored or full-bodied obtained by natural processes: monitoring the
temperature we induce fermentation using acetic mother (acetobacters) according
to the "Orleanese" method, where vinegars are aged in barrels for at
least 6-8 months.
The vinegars are all processed "raw", without
pasteurization and without additives, for this reason it is possible to find some
deposit as a natural consequence of the transformation process. These vinegars
can be used to dress salads or boiled vegetables, for sweet and sour preparations,
marinades, meat. Presented in dark bottles of 250 ml.
White vinegar, produced from Moscato DOCG wine, characteristic
scents of sage and honey, sensitive in the mouth, not aggressive and moderately
acidic. Ideal for fresh vegetables and surprising with marinating fish (try it
Red wine vinegar, produced by acidification
of Barbera d'Asti, aged 48 months, fruity aroma of red berries and a hint of violet,
good body, good freshness and pleasant in the mouth with an aftertaste like olfactory
sensations. Perfect for meat, game, salads fresh and boiled vegetables.
From a truly excellent wine a vinegar with
a taste of tradition. Obtained with Orleanese method thies vinegar maintains all
the characteristics of the Barbera wines. Aged minimum for 48 months to enhances
the organoleptic characteristics.
"The 4 robbers"- I quattro Ladroni
White vinegar produced from
muscat vinegar and flavored with an infusion of herbs: sage, rosemary, lavender
and ginger, produced according to a seventeenth-century Piedmontese recipe we
found and revived. It was used as bactericide and antiseptic. Intense and pleasant
scent of herbs with a slight predominance of lavender in the mouth, the acidity
is not aggressive and does not cover the taste of boiled vegetables and salad
that accompanies it. Is it used by opera singers to treat the vocal cords.
Mustard, "velvety" and "drops of wine
Very good with cheeses and with traditional Piedmontese recipes, old recipes and
"new" products from Italian wines - delicate, they do not cover the
flavors and aromas of the cheese but together with it they make up a new and unexpected
Three different mustards for taste, origin and characteristics. Traditional Piedmontese
sweet mustard grape. Oranges and onions mustard from a recipe of 1600, typical
Grape's mustard or "Cognà"
old recipe of Piedmontese cuisine of the poor peasant. It's sweetness indicates
the main ingredient, the must with the "gleanings" (small bunch that
are left out during the harvest because immature and collected later) and baked
for several hours with fruit in season: apples and pears, quince apples and pears,
figs and nuts at the end. Was traditionally eaten with polenta and cheese. It
's suitable to accompany cheese, medium and long aging. And good as jam.
and onions mustard, recipe of 1600 from an old book and successfully revived
for the first time during "the siege of Canelli" in 2001. This mustard
combines the sweet with salty, sour vinegar and spicy mustard sauce, ingredients
are blond Italian oranges, sweet yellow onions, senapi powder, beans and aromatic
apple vinegar. It's particularly suited with cheeses and grilled meats, roast
pork, wild boar, kebabs. Surprising with chocolate. Sugar free.
Muscat. This original Asti Langa'smustard counts among its ingredients: whole
grains Muscat grapes shelled by hand, the wild mustard plant that grows naturally
in the vineyards, traditionally stone-ground and mixed with vinegar. Well suited
to accompany boiled meat.
the tradition of the Asti Langa this jam was born from the need to preserve the
sweet muscat grapes for the winter. Sweet grains for roasts and stews, pies, but
especially with robiola (cheese that combines the sweetness of Muscat grapes).
Careful manual shelling of ripe grapes and the quick cooking keep intact the natural
Moscato d'Asti, flowers and fruits
for velvety jams, slightly sweet, match nicely with fine cheeses, rising to new
Pears and muscat's cream. Williams pears are
good with fine cheeses and we prepare them in syrup combined with wine Moscato
d'Asti. Chosen by those who love sweet tastes fresh and soft cheeses such as "robiola,
ricotta, primosale". It 'also suitable for strong cheeses. Also good with
Blueberry's cream. The blueberry tart is perfect
joined with Moscato wine cream, good with both mature and fresh cheeses. Also
perfect with game.
Elder's flowers cream. The tradition has long known
the properties of flavored elderflower. We propose the syrup with elderflower
manufactured by us according to traditional recipes of Piedmont, Moscato d'Asti
wine with a delicate and velvety scent suitable for all types of cheeses: fresh,
matured and herbed goat. Unusual and surprising with deer meat.
Cheeses and wine jelly is a "new" way : our "drops
of wine" are special because they maintain all the organoleptic characteristics
of the wines they are produced with.
Moscato wine's drops. The
Moscato d'Asti is an aromatic wine, sweet, sour: our proposal does not cover the
delicate flavor of the cheese and goes very well with fresh goat cheese, blue
cheese brings out the contrast better.
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