Emilia Romagna

Due to the peculiar geomorphological conformation of the territory, the Emilia Romagna region boasts a vast array of excellent local products that represent the basis of the local specialities.  With a culinary tradition that dates back centuries, the region ranks in the first places for its variety and taste among the peninsula’s regional gastronomies. Surprise your friends and family with an authentic Italian food gift.

Walnut liqueur Nocino delle Streghe Az. Pregio lt.0,5: As the ancient tradition goes, in order to produce the best Nocino liqueur, the walnuts have to be harvested by women on the shortest night of the year, when the fruits are still green, soft and very rich in oils and vitamins. The walnuts’ hulls are then chopped into 4 parts, submerged in the best alcohol and left to macerate for 11-12 months. The hulls later undergo and additional press and are put to rest for a while, before a sugar mixture and the natural aromas put the finishing touches to the liqueur. The Nocino is an excellent digestive or can be served as dessert or ice-cream garnish.

Duroni di Vignola Cherry Liqueur Az. Pregio gr.360: It is on the fertile floodplains of the Vignola valley, though which the Panaro river flows, that the famous Duroni cherries grow. Their consistency, dimension, storability, firm and pleasant flavour render them perfect for  high gradation liqueur conservation. The ‘Primi’ variety, characterized by a rich red colour, a jucy pulp and a strong flavour can be served at the end of a meal or as an ice-cream garnish. The ‘Marca’ variety, recognizable for its crunchy, white pulp adorned with red streaks, is particularly suited to be consumed as a snack or as a topping for an English trifle or a Bavarian parfait.

Mortadella Bologna gr. 100: the balanced and well rounded flavour of the salume is obtained by the incorporation, in the sausage, of pork neck fat cubes which give the mortadella its sweet flavour. Once cut, the velvety surface of the mortadella is vibrantly pink in colour, its flavour and aroma characteristically fragrant and delicate. The product is also characterized by specific physiochemical properties such as a proper ratio between proteins and fats as well as a complete absence of polyphosphates. Mortadella is truly a typical Italian deli. 

Coppa Piacenza gr. 500: The cut of meat is massaged, squeezed and trimmed, then it is seasoned with salt, sugar, roughly ground black pepper and various other spices, including clove, bay seeds and cinnamon. After a week of rest the Coppa undergoes an ageing process of approximately six months. The organoleptic characteristics of the Coppa are synthesized in its delicate, fine perfume, and its well-rounded, yet sweet and light flavor.

Tigella la Montanara gr.100. As tradition dictates, it is only the purest clay extracted in the chestnut groves mixed with fire clay and a special pulverized stone, that provide the perfect mixture for the traditional, disk shaped terracotta molds called TIGELLE.  While the families huddled around the fire, the tigellas were put onto the embers and were used to bake the CRESCENTINE, small dough disks made with all natural ingredients. The Crescentine are usually served with cold cuts, fresh cheeses, or with the typical ‘cunza’ (a mixture of ground bacon or lard seasoned with garlic and rosemary), they are also excellent for breakfast if paired with honey or jam.

Lambrusco Vinegar lt. 250: To obtain the vinegar the vine is acetified though a slow process of static oxidation at natural temperatures. The gradual artisan craftsmanship guarantees the preservation of the natural aromas and produces a non-aggressive, but still sharp and well-rounded acidity. Made from the same grapes and baring the name of the Italian wine, the vinegar presents a rounded and fruity body, sustained by a rigorous and imposing acidity that is never caustic, but rather invigorating.

Sweet and Sour Onions Az. Cara Tirelli gr. 280, Modena Pears in Syrup Az. Casa Tirelli gr.750, Vegetable Sauce Az. Casa Trielli gr. 280: Casa Tirelli has abandoned the traditional, agrochemical based agriculture, in favour of a more natural method of crop fertilization and defence. Every production phase is overseen by BioAgricert, the national agency for the control and certification of organic productions.

Parmigiano Reggiano gr. 1000: throughout its ageing process, the Parmigiano Reggiano, acquires its typical grainy structure. Friable, soluble, easily digestible and highly nutritious, the Parmigiano Reggiano easily reaches the highest standards of excellence. Its unique taste, the complete absence of additives, the concentration of protein, vitamins, calcium and minerals make the consumption of this hard cheese suitable for all ages. The Parmigiano Reggiano is truly a giant amongst Italian cheeses. 

Cervia salt: whole, traditionally harvested and naturally dried sea salt. The product, which is cleaned with high salt content water (without employing any additives), still retains all the trace elements present in seawater.

Principessa Brut Az. Luretta 0,75 lt: Produced from white grapes (Chardonnay, Pinot Grigio and Trebbiano) following the classical method, the wine remains on the lees for 9 months and makes an excellent aperitif.

Gutturnio doc Az. Roberto Manara lt. 0,75 Dry and sparkly, the wine has a brilliant ruby-red colour and is characterized by a fresh, fruity aroma which also presents a decisive hint of berries. A rich, persistent, harmonious and well round fragrant flavour. It pairs well with red meats based main courses and stuffed pasta dishes.

Lambrusco doc. Az. Otello lt. 0,75: the Black Lambrusco is an innovative product characterized by a dark colour, a soft texture and an intense violet and strawberry aroma.