BOB produkter hos pizzicato
GARDANI PROSCIUTTO DI PARMA
THE CLASSIC LINE OF CAVALIER UMBERTO BOSCHI’S CURED MEATS, KNOWN AND APPRECIATED ALL OVER THE WORLD, BRINGS TO THE TABLE THIS DELICATE PROSCIUTTO CRUDO DI PARMA DOP, AGED FOR 16 MONTHS.
ALL STAGES OF THE PROCESSING OF HAMS AT BOSCHI ARE CARRIED OUT BY HAND, WITH CARE AND RESPECT, ACCORDING TO THE MOST ANCIENT TRADITIONS. THIS IS WHY CURED MEATS CONTINUE TO BE THE EXCELLENCES OF OUR TERRITORY.
FIRST CHOICE THIGHS, SEA SALT AND THE CLIMATE OF THE PARMA HILLS ARE THE ONLY INGREDIENTS OF PROSCIUTTO DI PARMA DOP.
IT IS ONE OF THE OLDEST CURED MEATS, RECOGNIZED AS A DELICACY SINCE THE TIME OF THE ANCIENT ROMANS.
WITH AN INTOXICATING AROMA AND AN UNMISTAKABLE FLAVOR, WHEN CUT IT HAS A COLOR RANGING FROM PINK TO RED, AND SOMETIMES IT IS POSSIBLE TO NOTICE WHITE DOTS ABOVE THE SLICES. THESE ARE TYROSINE, AGGLOMERATES THAT FORM AFTER THE BREAKDOWN OF PROTEINS: ALTHOUGH THEIR APPEARANCE MAY BE PERPLEXING, THEY ARE ACTUALLY NOT HARMFUL AND DO NOT RUIN THE PRODUCT. ON THE CONTRARY, THEY ARE AN INDICATION OF HIGH QUALITY.
GARDANI BRESAOLA DI ANGUS
BRESAOLA COMES FROM FRESH MEAT (BOVINE RUMPS), NOT FROZEN, OF THE ANGUS BREED. BRESAOLA IS PRODUCED FROM LEAN AND PROTEIN-NUTRITIOUS MEATS (IT CONTAINS NOBLE PROTEINS) SO ITS CONSUMPTION IS SUITABLE FOR ANY AGE GROUP. THE TASTE IS TYPICAL, DELICATE AND SLIGHTLY AROMATIC. GLUTEN-FREE AND ALLERGEN-FREE.
LATTERIA SOCIALE MANTOVA PARMIGIANO REGGIANO DOP
A CHEESE THAT IS GOOD FOR ALL AGES
PARMIGIANO REGGIANO D.O.P. IS AN UNMISTAKABLE CHEESE THAT IS INIMITABLE IN ITS FLAVOURS AND AROMAS, PRODUCED IN THE COUNTRYSIDE THAT GOES FROM THE APENNINES TO THE PO FOR 9 CENTURIES OF TRADITION. AN INCREDIBLE BALANCE BETWEEN THE WISDOM, PASSION AND CRAFTSMANSHIP OF THE MEN WHO PRODUCE AND WORK IT EVERY DAY. DURING THE SEASONING, IT ACQUIRES ITS TYPICAL GRANULAR STRUCTURE, THE FLAKE FRACTURE, IT BECOMES CRUMBLY AND SOLUBLE.
DELICIOUS, EASILY DIGESTIBLE, EXTREMELY RICH FROM A NUTRITIONAL POINT OF VIEW, PARMIGIANO REGGIANO D.O.P. NEVER MISSES AN OPPORTUNITY TO EXCEL IN QUALITY AND GOODNESS. THE UNIQUE TASTE OF A GENUINE PRODUCT MADE WITHOUT PRESERVATIVES. THE COMBINATION OF PROTEINS, VITAMINS, CALCIUM AND MINERAL SALTS MAKE IT SUITABLE FOR ANY AGE AND IN ANY SITUATION, A BOOST OF READY ENERGY USEFUL FOR EVERYONE.
ORCHIDEA MOZZARELLA FIOR DI LATTE
FIORDILATTE IS A FRESH “PASTA FILATA” (KNEADED CURDS) CHEESE WITH ANCIENT TRADITIONS IN CAMPANIA; THE MOST FAMOUS IS THE AGEROLA ONE, A SMALL TOWN FAMOUS AT THE TIME OF GALENO FOR THE PRODUCTION OF “VERY HEALTHY MILK”. HIGH QUALITY COW MILK IS USED FOR THE PRODUCTION OF FIORDILATTE. THE MILK COMES FROM DIFFERENT MILKING AND IS SUPPLIED RAW TO THE CREAMERY, WITHIN 24 HOURS OF THE FIRST MILKING. THE MILK IS WORKED IN THE SAME WAY AS COW MOZZARELLA EXCEPT FOR THE DIFFERENT SHAPE AND CONSISTENCY OF THE PASTA. THE SHAPE IS VARIABLE, ROUND WITH A LITTLE HEAD, A LITTLE KNOT, A BRAID, OR PARALLELEPIPED, ACCORDING TO WHERE IT COMES FROM. IT DOES NOT HAVE A CRUST, IT IS MILKY WHITE WITH YELLOW SHADES, IT HAS A TENDER SKIN AND A SMOOTH, SHINY AND HOMOGENOUS SURFACE, ITS CONSISTENCY IS SOFT AND WHEN CUT IT RELEASES A MILKY, HOMOGENEOUS AND CHARACTERISTIC LIQUID; THE FLAVOUR IS FRESH, OF A LIGHTLY ACIDULOUS MILK.
LEONCINI MORTADELLA CON PISTACCHIO
WE, IN LEONCINI, SELECT ONLY THE BEST MEAT CUTS OF LEG, SHOULDER AND BELLY TO SCRUPULOUSLY FOLLOW ANCIENT EMILIAN RECIPES THAT FORESEE USING EXCLUSIVELY NATURAL FLAVORS. WE USE TRADITIONAL MASONRY DRY AIR OVENS TO COOK OUR MORTADELLA: PROLONGED AND DELICATE COOKING CREATES PRODUCTS WITH UNIQUE TASTE, INVITING AROMA AND IRRESISTIBLE VELVET-SMOOTH CONSISTENCY.
ALL LEONCINI MORTADELLAS ARE THE RESULT OF A MIX OF SELECTED MEATS, APPROPRIATELY DOSED SPICES, AND HIGH QUALITY STANDARDS OBTAINED WITH THE HELP OF ADVANCED PRODUCTION TECHNOLOGIES, IN ABSOLUTE RESPECT OF LEONCINI’S CENTURIES-OLD TRADITION. THE ENTIRE RANGE IS PRODUCED STRICTLY WITH PURE PORK, WITHOUT POLYPHOSPHATES, WITHOUT CASEINATES, WITHOUT STARCHES AND WITHOUT ADDED PROTEINS. THE PISTACHIO IS GREEN, WHOLE, PEELED, WHICH ENHANCES ITS QUALITY AND VALUE.
TO MAKE THIS CURED MEAT EVEN MORE SPECIAL, THE ADDITION OF PISTACHIO DURING PROCESSING. THE COLOR WHEN CUT IS UNIFORM PINKISH, WITH THE SPORADIC PRESENCE OF SMALL WHITE PIECES OF FAT. THE AROMA IS PLEASANT, CHARACTERISTIC AND UNMISTAKABLE, THE FLAVOR IS DELICATE AND THE APPEARANCE IS EXTREMELY INVITING.
CAPUTO PIZZERIA
SINCE 1924 WE HAVE BEEN WORKING WHEAT WITH GENEROSITY AND PASSION, TO OFFER PROFESSIONALS AND ENTHUSIASTS OF THE WHITE ART FLOURS OF THE HIGHEST QUALITY, PRODUCED IN FULL RESPECT OF RAW MATERIALS AND TRADITION.
WE PRODUCE A WIDE RANGE OF FLOURS FOR PROFESSIONALS IN CONFECTIONERY, BAKERY, PASTA AND PIZZA DOUGH, WITH MANY TYPES OF FLOURS FOR DIFFERENT PROCESSES.
IT IS FROM THESE VALUES THAT CAPUTO’S WHITE ART WAS BORN, WHICH, THANKS TO THE EXPERIENCE GAINED IN 3 GENERATIONS OF NEAPOLITAN MASTER MILLERS, ALLOWS US TO GUARANTEE VERY HIGH QUALITY STANDARDS, TO ENSURE THAT EXPERT RESTAURATEURS AND ARTISANS OF TASTE EXPRESS THEIR CREATIVITY IN THE BEST POSSIBLE WAY.
WITH CAPUTO’S PIZZERIA FLOUR YOU MAKE THE CLASSIC NEAPOLITAN PIZZA. THANKS TO ITS ELASTIC PROPERTIES, THE DOUGH WILL BE WELL RISEN, HYDRATED AND LIGHT, AND IT WILL BE EASY TO ROLL IT OUT TO THE DESIRED SIZE. THE RESULT IS AN AIRY AND CRISPY DOUGH.
MUTTI POLPA DI POMODORO
MUTTI – PRESERVING THE PRECIOUSNESS OF THE TOMATO, FROM THE FIELD TO THE TABLE, HAS BEEN OUR DAILY WORK FOR 120 YEARS. IT IS AN ACTIVITY THAT WE CARRY OUT WITH PASSION AND RESPECT, FROM THE NORTH TO THE SOUTH OF ITALY.
“BRINGING THE TOMATO TO ITS MAXIMUM EXPRESSION” IS OUR MISSION AND EVEN TODAY WE CONTINUE TO DISCOVER NEW ASPECTS OF THIS WONDERFUL FRUIT AND CONSTANTLY STRIVE FOR SUPERIOR QUALITY.
MUTTI TOMATO PULP IN VERY FINE PIECES MAINTAINS ALL THE FRESHNESS OF FRESHLY PICKED TOMATOES. IT IS A UNIQUE PRODUCT BECAUSE IT COMBINES TOMATO JUICE WITH ITS PULPY PART, CHOPPED INTO VERY FINE PIECES, A CHARACTERISTIC THAT MAKES IT RESISTANT TO LONG COOKING, EVEN AT HIGH TEMPERATURES, SUCH AS IN THE OVEN. IT IS IDEAL FOR HOMEMADE PIZZA, TO PREPARE RECIPES BASED ON MEAT, VEGETABLES OR LEGUMES AND TO SEASON FRESH SEMOLINA OR EGG PASTA.
PAOLO E CARLO CONTE DI CAMPIANO PRIMITIVO
DI MANDURIA DOC RISERVA 66
PRIMITIVO DI MANDURIA RISERVA IS CONTE DI CAMPIANO’S FLAGSHIP WINE. THIS APULIAN POWERHOUSE FLOWS INTO THE GLASS WITH INTENSE PURPLE AND BLACK-PURPLE CORE. THE BOUQUET IS DOMINATED BY RIPE FRESH, PICKLED AND DRIED CHERRIES, JUICY RIPE, AS WELL AS DRIED PLUMS AND OTHER DARK FULLY RIPE FRUITS. CONTE DI CAMPIANO PRIMITIVO DI MANDURIA RISERVA COMPLEMENTS THE BOUQUET WITH HINTS OF CINNAMON, ROBUSTA COFFEE, CIGAR BOXES, SOME VANILLA AND COCOA. ON THE PALATE, CONTE DI CAMPIANO ENCHANTS PRIMITIVO DI MANDURIA RISERVA WITH A DENSE, FLESHY AND VOLUMINOUS BODY, VELVETY SILKY TANNINS AND ELEGANT, FRUITY EXTRACT SWEETNESS THAT IS COMBINED WITH A VITAL ACIDITY. A REAL PRIMITIVE FIGUREHEAD THAT PERFECTLY REFLECTS THE ESSENCE OF APELLINE RED WINES. THE REVERBERATION IS REMARKABLE AND DELICIOUSLY SPICY. THIS APULIAN RED WINE MONUMENT FROM MANDURIA IS THE PERFECT COMPLEMENT TO SPICY MEAT SAUCE WITH NOODLES TO RICH ANTIPASTI OR TO STRONG SPICY MEAT DISHES OF MOROCCAN CUISINE.
