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ORGANIC ACACIA HONEY

Item code: 0001
€ 5,50

ORGANIC EUCALYPTUS HONEY

Item code: 0002
€ 4,50

ORGANIC PEACH JAM

Item code: 0101
€ 4,00
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ORGANIC PLUM JAM

Item code: 0103
€ 4,00
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ORGANIC MANDARIN MARMALADE

Item code: 0111
€ 4,00
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ARTICHOKES

Item code: 0200
€ 5,80

GRILLED EGGPLANT IN EXTRA VIRGIN OLIVE OIL

Item code: 0202
€ 5,80
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DRIED TOMATOES IN EXTRA VIRGIN OLIVE OIL FROM SALENTO

Item code: 0204
€ 5,80
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BLACK OLIVES PATE' IN EXTRA VIRGIN OLIVE OIL

Item code: 0300
€ 4,20

ARTICHOKE CREAM WITH LEMON IN EXTRA VIRGIN OLIVE OIL

Item code: 0301
€ 4,60

ORGANIC TUSCAN BASIL PESTO

Item code: 0410
€ 5,90

RADICCHIO RISOTTO

Item code: 0501
€ 4,60

SAFFRON RISOTTO

Item code: 0502
€ 4,60

ORGANIC SOUP WITH CHICKPEAS

Item code: M0301
€ 4,60

ORGANIC TUSCAN SOUP

Item code: M0303
€ 4,60

PARMIGIANO-REGGIANO 24 MONTHS OLD

Item code: 700
€ 5,50
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GRANA PADANO

Item code: 705
€ 4,50

Extra virgin olive oil DOP Veneto Valpolicella

Item code: 600
€ 10,90

Balsamic Vinegar from Modena IGP 5 star

Item code: 621
€ 13,90
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Traditional Balsamic Vinegar from Modena DOP refined (12 years)

Item code: 623
€ 38,00
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Recipes, stories, ideas of italian culture
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A LEGEND TELLS THAT IN 1574....
HISTORY AND CULTURE
The story of risotto began in the 14th century B.C., when the Arabs brought rice to Sicily and Spain

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Burrata e gamberi crudi con marmellata di limoni | Aperitivo tra amici
RECIPES
La ricetta di Un Tocco di Zenzero
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TRADITIONAL ITALIAN MANDARIN MARMALADE RECIPE
RECIPES
Wash thoroughly the amount of mandarins desired
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THE STORY OF A WOLFPEACH
HISTORY AND CULTURE
French botanist Tournefort provided the Latin botanical name, Lycopersicon esculentum

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RICOTTA AND GRANA PADANO CHEESE FLAN, SERVED WITH SMALL ONIONS IN BALSAMIC VINEGAR FROM MODENA
RECIPES
A testy recipe by Rossella Venezia
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BASIC TECHNIQUES FOR A GOOD SOFFRITTO (SAUTE’)
LEZIONE DEL MESE
To make a good soffritto the first rule is to use extra virgin olive oil instead of fats
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HISTORY OF ITALIAN BALSAMIC VINEGAR
HISTORY AND CULTURE
Aceto Balsamico has been made in Modena and Reggio Emilia since the Middle Ages
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CREMA, PASSATO O VELLUTATA?
COOKING TIPS - HISTORY AND CULTURE
Le verdure, si sa sono fondamentali nella dieta quotidiana. Spesso per renderle appetitose anche ai non amanti, si preparano sotto forma di zuppe, passati, creme, vellutate..
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TRADITIONAL ITALIAN TOMATO OLIVE SAUCE RECIPE
RECIPES
Blanch the tomatoes, peel, remove seeds and chop
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TRADITIONAL ITALIAN DRIED TOMATOES RECIPE
RECIPES
To prepare dried tomatoes in oil wash and cut the tomatoes in half lengthwise
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DID YOU KNOW
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