Lombardia

In Lombardia la tradizione gastronomica è stata fortemente influenzata dalle caratteristiche naturali del territorio e dalle vicende storiche. Per lunghissimo tempo le città lombarde sono rimaste divise tra di loro, cadendo di volta in volta sotto il dominio delle potenze confinanti e sviluppando nel tempo usanze anche molto differenti l'una dall'altra. Proprio per questo oggi diciamo che è quasi impossibile parlare di un'unica cucina regionale lombarda, visto che ogni provincia ha maturato una propria particolare varietà di usanze.


Confettura Extra di Fragole Az. Barbieri gr.400, Marroni Interi in sciroppo Az. Barbieri gr. 400: Solo la frutta migliore può essere utilizzata per trasformarsi in prelibatezze di pasticceria. Per questi prodotti  non viene utilizzato alcun aroma o artificio per arrotondare il gusto: la dolcezza, il sapore, la differenza sono all'origine, nella qualità dei frutti Mostarda di frutti misti Az. Barbieri gr. 750 solo la frutta migliore, al giusto punto di maturazione, può diventare mostarda, per ben sopportare il processo di canditura e la successiva immersione nello sciroppo di zucchero aromatizzato alla senape..

Brutti e Buoni Pasticceria Veniani gr. 200: I Brutti e Buoni sono prodotti dalla Pasticceria Veniani secondo l’antica ricetta ideata nel 1878 da Costantino Veniani..La fragranza di mandorle e nocciole tostate e il delicato aroma alla vaniglia fanno dei Brutti e Buoni un dolce ottimo da gustare in ogni occasione

Torrone selezione Fuoriporta gr. 100.Dolce tipico della provincia di Cremona, dai semplici ingredienti mandorle, tuorli e miele

Giardiniera Alice gr. 500: Giardiniera di verdure, preparata con cavolfiore, carote, peperoni e cipolle, resa agrodolce con l‘aggiunta delle mele.

Tortelli Cremaschi Il forno Paolo e Ale gr. 500: Si tratta di pasta fresca ripiena di un delicato impasto dolce a base di amaretti al cioccolato e spezie condita con abbondante burro e formaggio. La caratteristica tipica di questo piatto è l’equilibrio tra la dolcezza del ripieno, il condimento saporito e il giusto spessore della pasta.

Salame Cremasco gr. 1000 ca., Cacciatori gr. 300: L’Azienda Agricola Cerutti,  fa una produzione di carni e salumi insaccati con le antiche tecniche di una volta .I salumi hanno consistenza compatta e non elastica. Al taglio la fetta si presenta compatta ed omogenea. Il colore è rubino uniforme con granelli di grasso ben distribuiti, il profumo è delicato e caratteristico

Grana Padano gr. 1000 ca.: Formaggio a pasta dura, cotta ed a lenta maturazione, prodotto con coagulazione per azione del caglio, da latte crudo di vacca la cui alimentazione base è costituita da foraggi verdi o conservati, proveniente da due mungiture giornaliere, riposato e parzialmente decremato per affioramento naturale della panna. Quello che rende il Grana Padano un alimento completo favorevole al benessere e alla salute di bambini, adolescenti, donne incinte, sportivi e persone anziane è il suo ottimo rapporto tra valore energetico, qualità e quantità di nutrienti contenuti. Essendo un formaggio semigrasso, il suo valore energetico è inferiore a quello di molti alimenti comunemente consumati che apportano molti meno nutrienti.

Franciacorta Brut Montenisa lt. 0,75 Spumante originario  della zona DOCG in provincia di Brescia.

Lugana doc Civielle lt. 0,75 Bianco da uve Trebbiano, fresco da consumare con primi piatti di verdure o pesce.

Bonarda doc Oltrepò Az. Monsupello lt. 0,75 Rosso vivace ottimo con i salumi tipoici della regione.

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