Small artisanal producers, Great Italian quality. All of Italy is celebrated for its ancient culinary tradition and dozens of its typical products are famous the world over. The region which best represents the Italian gastronomic heritage is the Emilia Romagna which, thanks to the high number of renowned specialties, has earned the nickname the Italian Food Valley. What makes the region so unique is that it is made up of a myriad of small producers which over time stood out for the quality of their products, quality that comes from the ideal combination of provenance, raw material of the highest levels and traditional processing methods. Typical Emilian products like cured meats, wine and cheese are still made the artisanal way, respecting the land and timeless tradition, because it s the only way to keep their uniqueness and quality unaltered. In order to raise awareness of these products all over the world and offer consumers solid quality guarantees, consortia have formed over the years which on the one hand gather together the producers and help them to improve the marketing of their products, but also establish strict rules and regulations everyone concerned must abide by. These regulations establish standards which must apply throughout the production process, from setting the borders of the zones of provenance to the organoleptic qualities of the final products, i.e., what it tastes and smells like. Only producers who have been deemed worthy with regards to all parameters may bear the consortium s seal or trademark on their product and become a part of Europe s excellence in food products.
MATURATION 14-24 months SIZE 7-9 kg Addobbo/Pressato: vacuum 8-10 C Prosciutto di Parma Parma Ham, is made from exclusively italian pig s ham (hind leg); only selected breedings provide the highest quality of pigs that are chosen for this ham. Once prepared the classic ham leg shape, the flesh is salted and the leg is hung into aging chambers, where it remains for at least 12 months. Meat and salt are the only two ingredients used for this product. No preservatives or additives are used: that s the reason why the ham is natural, tasty and with a unique flavour. To these simple two ingredients it is added the skill of salting and the dry and delicate air coming from the surrounding hills of Parma. It owes much to the unique geography of Parma region which ensure constant gentle breezes coming across the hills. Its production is tightly regulated to ensure the highest level of quality, and it is protected by the Parma Ham Consortium: the producers must follow the stages of the process according to a precise protocol in a full respect of tradition. After sumbitting the ham to a careful examination, the Consortium brands (to fire) the symbol of the Ducal Crown on the Ham: this Symbol - a five-pointed crown - marks the Prosciutto di Parma from imitations and provides assurance to the consumer of absolute excellence and authenticity of the product. Prosciutto di Parma has long history: probably it has been influenced by the presence on saline springs in the Parma area. Since Roman times, the production areas were famous for the breeding of pigs and for the production of hams; Cato gives testimony in his book De Agricolture in the II century B.C.. Even Polybius, Strabo and Horace, while relating the celebrations for the arrival in Parma of Hannibal in 217 B.C. describe offerings of the hind of legs of the pork preserved in salt. 4 5
Prosciutto di Parma Addobbo 10 good reasons to eat Parma Ham Addobbo (Boned) prosciutto (ham) is tied by hand and ideal for the more refined client who wants a broad, perfect, round slice. Prosciutto di Parma Pressato 1 2 3 4 5 6 7 8 9 The ingredients are only two: the flesh of the hind leg of the pig (born and raised in Italy) and salt. It s a food suitable for everyone: children, adolescents, the elderly, athletes and all those who must comply with a reduced-calorie diet. It s a tasty appetizer, a food to be used in snacks, but is primarily a second full plate, light, but with a high nutritional value. The fat of the meat enhances the flavour and the sweetness of the lean part and is at the same time low in cholesterol and high in unsaturated fat. It s a product rich in proteins: notice that the aging process make proteins more digestible. Parma Ham is rich in amino-acids that are recommended to those people who practise sports. It is also rich in phosphorus, potassium, iron and zinc. The amount of cholesterol contained in Prosciutto di Parma is comparable to that contained in the meat of adult cattle, beef, chicken or rabbit. 100 grams of ham contain 155kcal: a plate of pasta with tomato sauce contains 440kcal, while a beef steak contains 198kcal, 210kcal an omelette, roast turkey in 202kcal. It is the perfect food! 10 It s a simple food, natural, genuine, but most importantly, it is healthy. Pressato (Pressed) prosciutto (ham) is the ideal product for anyone who wants a traditional prosciutto that is easy to slice. It has the PDO (protected designation of origin) designation: it is recognized by the European Economic Community and the product is guaranteed by the Ministry of Agriculture Forestry. 6 7
MATURATION 12-15 months SIZE 6,8-7,5 kg Addobbo/Pressato: vacuum 8-10 C Prosciutto crudo MATURATION 2-3 months SIZE 2,5 kg - 3,5 kg Full: cardboard Portioned: vacuum Full: max 17 C Portioned: 8-10 C ORIGIN AND PRODUCT The origins of raw ham date to ancient times and various Roman era authors mention it, including Cato in his De Agricoltura. It is a product made only from Italian pork hams that have been treated with sea-salt, without any other additives or preservatives. When sliced, the meat is red-pink with very white veins of fat. It is sweet and delicate and bears a characteristic aroma it acquired during natural ageing. PRODUCTION The ingredients used to make raw ham is pork ham, salt and time. After having been carefully selected, the hams are massaged for a long time with sea salt and then left to rest for a few days. They are then washed, brushed, dried and checked over for any defects that may have gone unnoticed during previous checks They are then left to season for no less than 12 months inside special drying chambers that give the ham the very special taste and aroma that has made it so famous all over the world. During the ageing process, the ham undergoes sugnatura, that is, a special process where the muscular parts of the ham are covered with a mixture of lard, salt and pepper so that it doesn t dry out too quickly. Fiocchetto Stagionato PRODUCT Seasoned Fiochetto is a typical cured meat found in the area of Parma and is made using the same pork thigh used for Prosciutto di Parma. It is made only with lean meats from the Pianura Padana which, after very careful selection, are hand processed. Long ageing times give the product a very intense aroma, a nice sweet flavour and a delicate persistence that is very pleasing to the palate. PRODUCTION Fiocchetto is made only with the leanest part of the pork ham which, after being salted and spiced by hand, is stuffed and tied. It is then aged for six or seven months in natural chambers where perfect levels of humidity give it its remarkable aroma. 8 9
MATURATION 2-3 months SIZE 1,8-2 kg Full: cardboard Portioned: vacuum Full: max 17 C Portioned: 8-10 C MATURATION 2-3 months SIZE 0,8 kg Full: cardboard Portioned: vacuum Full: max 17 C Portioned: 8-10 C Coppa di Parma Salame di Felino PRODUCT AND PLACES Coppa di Parma is another example of encased prepared meat products: it is a sausage of pork using the muscular part of the neck of the pig. This meat is processed in accordance with our traditions, flavoured and then stuffed into a natural casing. It requires a curing period which ranges from a minimum of 60 to a maximum of 90 days. Once cut, the meat of the product shows a uniform colour, but red in the lean and rosy in the fat. To eat it is necessary to cut it into thin slices, it should be used a special slicer to cut it. The slice is particularly soft, the flavour is tasty and with a particular fragrance that characterizes the product. Coppa di Parma is produced in the province of Parma and other neighbouring countries. The meat comes from a herd of selected pigs. Coppa di Parma is deeply rooted in the ancient history of farming in the area of Parma: since 1700 is produced and consumed as a typical product of Parma. PRODUCTION The pork meat is selected and cleaned of the fat to obtain a regular shape similar to a cylinder but with one end smaller than the other. The length is about 25-40 inches and the weight is at least 2 kg. The meat is prepared with salt and natural flavourings and placed in cold storage for 10 days at an average temperature of about 4 degrees and humidity-controlled. After a further process of salting, the meat is placed into a natural bovine casing, tied with strings and left to age for at least 2 months. PRODUCT AND HISTORY Salami is not one specific sausage: it is a generic term describing any type of encased meat product. Salame di Felino is the noble member of the large family of Italian salami and is a typical product of the territory of Felino, a small town near Parma. The most ancient history are the origins of this delicious salami: a representation of the most dated Salame di Felino presented in the interior decoration of the Baptistery of Parma (1196-1307): in the illustration dedicated to Aquarium appear two salami on both sides of a pot. Since the beginning of 1800, culinary chronicles signalled in the territory of the country of Felino a particular way and uncommon transformation of pork sausage. And, finally, in 1905, the term Salame di Felino entered the dictionary of the Italian language. Salame di Felino has been given the PGI designation (Protected Geographical Indication): for its production are used prime fresh meat from pigs reared in the hills of Parma and surrounding areas, and are made using traditional methods in their geographical region. PRODUCTION The minced meat is seasoned with salt and other flavours: some preservatives are used, but only in amount allowed by food purity laws. Once the meat, salt and flavours are blended, they are packed in natural casings and subjected to curing. Salami is aged at least for three months in the same climatic conditions that create the world famous Prosciutto di Parma. Dry-cured Salame di Felino (often seen hanging in markets and butcher shops) is recognized for its uneven shape and is ready to eat once sliced. 10 11
MATURATION 2-3 months SIZE 4 kg Full: cardboard Portioned: vacuum Full: max 17 C Portioned: 8-10 C SIZE 14 kg Full: cardboard Portioned: vacuum Full: max 17 C Portioned: 8-10 C Pancetta di Parma PRODUCT AND PLACES Pancetta (Italian bacon) is one of the most fragrant and fat product: it comes from the belly of the pig and is presented in layers of different sizes depending on the size of the pig. Pancetta is made with selected pork meat: it is top quality and is knead in artisan workshops of the province of Parma. The production of Pancetta dates back to Roman times: the existence and the use of bacon/ pancetta in the traditional cuisine of Parma is attested by documents written in the XVI century. Pancetta is often known outside of Italy as Italian Bacon, however it is not an accurate description. They look quite similar: both have pink meat with layers of white fat and they both originate from the belly portion of the pork. But that is where the similarities stop since unlike bacon, Pancetta is not smoked, but cured, and - also - layers are often rolled up. PRODUCTION The meat used for the bacon is excellent, and just salted and spiced by hand. The layers of bacon are left to rest for few days so that they can absorb in a natural way the salt and the spices used in the manufacture of the product. Subsequently, the sheets are rolled up on themselves in order to obtain a cylindrical shape. This is a very delicate and important process, because during the last stage of rolling it up, there should not remain gaps or air bubbles between the sheets of meat. Then the product is hand-tied with a rope, hung and aged in the cellars of the production plants. The exceptional quality of this product is guaranteed by a curing at low temperature and by a specific degree of humidity. The recipe for the Bacon is the traditional one: simple, with only the addition of salt and pepper and a long curing period. PRODUCT Mortadella IGP (or Protected Designation of Origin) from Bologna is a cured meat made by blending pure pork and lard that have been finely ground and to which salt, peppercorns, pistachios and other flavours like aromatic herbs and spices are added. Only the best cuts of select pork are used to make it and this ensures that its fat content remains low. It comes in a large characteristic roll and has a uniform pink colour when sliced. The aroma it imparts is slightly spicy and unmistakeable, while its flavour is full and well-balanced. Mortadella is a product typical of the Bologna region where the tradition of grinding pork meat with spices and salt dates back to the Roman Era. The production zone of mortadella is vast and extends beyond the borders of Emilia Romagna, including many other areas of central and northern Italy. Mortadella Bologna PRODUCTION Bologna mortadella is made applying techniques unlike any in the world. The basis is pork that has been very carefully selected in compliance with European Protected Designation of Origin regulations. This meat is finely ground and made into a very fine substance to which small cubes of lard, salt, peppercorns, natural spices and pistachios are added. The mixture is then stuffed into natural or synthetic casing and very delicately cooked over a long period of time. The product is placed in dry-air ovens set to 70 C and, when done, very quickly cooled at 10 C. This temperature-controlled cooking process gives mortadella its characteristic aroma and softness whilst maintaining its precious proteins and vitamins. 12 13
MATURATION 24-30 months SIZE 40 kg Full: cardboard Portioned: vacuum Full: max 17 C Portioned: 4-8 C Parmigiano Reggiano ORIGIN AND PRODUCT Parmigiano Reggiano (or Parma cheese from Reggio Emilia) dates to the Middle Ages and most historians set the date at about the XII century. It was then that the Benedictine and Cistercian monks of Parma di Reggio Emilia began to make a hard cheese by warming their milk in large tubs. Parmigiano Reggiano is still made with the same ingredients as nine centuries ago, in the same places and using the same methods. The product and its region are inexorably linked and this is why Parmigiano Reggiano can only be made in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantova and Bologna. Parmigiano Reggiano is made with milk from local cows, natural rennet, salt and nothing else. It is, therefore, a 100% natural product rich in vitamins, protein and minerals. Its organoleptic characteristics vary depending on how long it has been left to age but the cheese does have a characteristic light yellow colour, is quite elastic and has an intense aroma that remains delicate even after thirty months of ageing. Both in Italy and the rest of the world, its extraordinary quality is guaranteed by the Consortium. PRODUCTION Parmigiano Reggiano is made only with the milk from highly selected cows that eat only local grasses and hay. Veal rennet and whey, two entirely natural products, are then added and the mixture is warmed for about 50 minutes in bell-shaped copper cauldrons. The curd mass that forms is extracted from the cauldron with a large muslin sheet and put into the round forms that eventually give the cheese its perfect dimensions and characteristic look. The form is then lowered into a tub of salt water that naturally extracts the excess water and lets it absorb a small amount of salt. The cheese is then left to age for at least 12 months inside special ageing cellars. 14 15
FULL FORM 38-40 kg D.O.P. di Montagna 28/30 months D.O.P. 24 months Bowls - bags Cool, dry place Max 29 C HALF FORM 19-20 kg 1/8 FORM 4 kg D.O.P. 24 months D.O.P. di Montagna 28/30 months D.O.P. 24 months Parmonie The Parmonìe are baked crispy leaves realized with Parmigiano Reggiano P.D.O., olive oil, flour, salt and yeast. They are produced with the highest quality ingredients, such as Parmigiano Reggiano P.D.O. aged for 24 months and olive oil obtained from the Tuscan hills, and without the addition of preservatives and colourants. Parmonìe are genuine, light and crunchy, made respecting the best artisan tradition. They are packaged in bowls or bags with a protective atmosphere, in order to guarantee the freshness and the aroma of the product for more than six months. 1 kg D.O.P. di Montagna 28/30 months D.O.P. 24 months 500 g D.O.P. 24 months 16 17
Spumante wines Sparkling wines Una rosa è Spumante rosé Mélos Sauvignon Sparkling Light pink 11,5% vol Grape varieties Barbera Bouquet Finely fruity note where the wild blackthorn. Taste Strong freshness, balanced by a right softness, which perceives to start mouth Winemaking Harvest of the grapes by hand in small crates, the grapes are pressed immediately without contact occurring on the skins, only the very first part of the juice is collected to produce this wine then takes a nice baby pink color. The juice after being clean for cold sedimentation, is put into lowtemperature fermentation bringing it directly into the foam, thus obtaining a sparkling particularly fine. Grape varieties Sauvignon Blanc Bouquet Strong hints of citrus, stands grapefruit, passion fruit, boxwood delicate green notes. White flowers. Taste Good freshness that accompanies to the back of the mouth leaving a palate pleasantly clean, dry, slightly bitter finish. Even in the mouth are green notes of tomato leaf. Winemaking Harvest of the grapes by hand in small crates, the grapes are pressed after they have cooled. It is used only the juice, the fermentation is carried out at low temperature to develop better aromas typical of the variety. Sabitu Malvasia Superiore Straw yellow 12,5% vol Sparkling Ruby red 11,5% vol Diós phôs Lambrusco Spumante Grape varieties Lambrusco Maestri Bouquet Intense red fruits cherry, blackberry, raspberry, hints of Mediterranean herbs as myrtle and spices as green pepper. Taste Fresh, plain sparkling but not extreme, pleasantly tannic, good persistence. Winemaking Hand harvested grapes in small crates, grapes are stalk removed, crushed and put in vinificators to soak for more than 36 hours. 50% of must is drained and kept cold and the remaining is made ferment for 4-5 days on skins. In the second fermentation the must is added to fermented wine in autoclave at controlled temperature. Grape varieties Malvasia Aromatica di Candia Bouquet Hints of delicate flowers such as rose and lavender, candied citrus peel. Taste Soft and pretty full, good flavor. Winemaking Hand harvested grapes in small crates, the grapes undergo a brief cold maceration to extract the important aromas of this grape variety from the skin. The must is fermented at controlled temperature, good part of the must is kept sweet, without pre-heating such must is used to make the second fermentation for the froth. Bocanegra Lambrusco Grape varieties Lambrusco Maestri e Ancellotta Bouquet Winey, fruity with notes of berries. Taste Full-bodied, soft and comfortable. Winemaking Harvest of the grapes by hand in small crates, the grapes undergo a long maceration on the skins to extract the important aromas of this grape variety. The must is fermented at controlled temperature, good part of the must is kept cold sweet, such wort is used to make second fermentation for the froth. Straw yellow 12,5% vol Deep purple 11,5% vol 18 19
Sweet wines White still wines Ambrosia Moscato dolce Virgo Sauvignon fermo Sparkling Yellow 5% vol Grape varieties Moscato giallo Bouquet White fowers, white peach, dried apricot and aroma of acacia honey. Taste Sweet, aromatic, good feshness that makes the wine not cloying. Winemaking Hand harvested grapes in small crates, the grapes undergo a short cold maceration to extract the important aromas from the skins of this wine. The must is cooled to allow clarification by precipitation and after a short fermentation is cooled again so as to maintain the natural sugar content. Grape varieties Sauvignon Blanc Bouquet Strong hints of boxwood, tomato leaves, citrus, particularly lime Ripe red, you perceive the scent of sage and flint. Taste Full-bodied and soft, quite full and structured along the palate. Winemaking Harvest of the grapes by hand in small crates, the grapes are crushed after they have been cooled using a reducing environment which prevents the wort come in contact with oxygen. The fermentation is conducted at a low temperature to develop better aromas typical of the variety. Straw yellow 13,5% vol Rea Malvasia ferma Sparkling Straw yellow 11% vol Choès Malvasia abboccata Grape varieties Malvasia Aromatica di Candia Bouquet Hints of delicate flowers such as rose and lavender, candied citrus peel. Taste Soft and pretty full, good flavor. Winemaking Hand harvested grapes in small crates, the grapes are crushed after being cooled, they undergo a cold maceration to extract the important aromas from the skins of this variety. Much of the must is kept cold sweet, such must is used to make the second fermentation without pre-heating for the froth. Grape varieties Malvasia Aromatica di Candia Bouquet Terpene tea rose and mandarin, hints of peach, flowers elderflower and almond, honey. Taste Fruity, full and round, with good structure, good acidity makes the product fresh on the palate. Winemaking Harvest of the grapes by hand in small crates, the grapes undergo a maceration of the skins to extract the important aromas of this grape variety. The must is fermented at controlled temperature and away from oxygen to keep all the flavors. After fermentation the wine is aged on its lees stainless steel tanks. Ikario Chardonnay fermo Grape varieties Chardonnay Bouquet Stand yellow flowers, hints of Mediterranean such as rosemary, saffron and eucalyptus, tropical fruits. Taste Fresh, balanced, ready to drink. Winemaking Harvest of the grapes by hand in small crates, the grapes are crushed after they have been cooled using a reducing environment which prevents the wort come in contact with oxygen. Only the juice going to produce this wine. After a low temperature fermentation, the wine is aged in steel tanks, on its lees which enriched it and make it more complex. Intense yellow 12,5% vol Straw yellow 12% vol 20 21
Red still wines Red still wines Orotalt Rosso vivace Pentelico Merlot Red wine Deep Red 13,5% vol Grape varieties Barbera and Bonarda Bouquet Strong hints of spices and slight and pleasant leather, mature red fruits. Taste Full-bodied, richly but not overwhelmingly tannic, beautifully fresh, which makes it pleasant to drink. Winemaking Hand harvested grapes collected in small crates. Grapes are removed from stalks, crushed and put together with skins into vinificators for 4-5 days. There fermentation starts, and skins release colour and elements giving fragrance and body to the wine. Then it is separated from skins and continues its fermentation in steel vats at controlled temperature (18 C). Last fermentation is carried out in autoclave in order to keep its original sparkle. Grape varieties Merlot Bouquet Strong red fruits as cherry and berries, sweet spices, with slight and very well balanced plant hints. Taste Full-bodied, well structured and warm to palate, still easy to drink. Winemaking Hand harvested grapes collected in small crates. Grapes are removed from stalks, crushed and put together with skins into vinificators for 8-9 days. Once alcoholic fermentation is over, malolactic fermentation follows making wine more gentle. Then wine ripens for several months in steel tanks and accomplishes its ageing in bottles. Still red wine Deep red 14,4% vol Still red wine Deep red 14,2% vol Orotalt Rosso fermo Grape varieties Barbera and Bonarda Bouquet Very mature red fruits fragrance and black cherry jam, strong notes of spices. Taste well-structured, full-bodied, excellent acidity giving it freshness and long finish. Winemaking Hand harvested grapes collected in small crates. Grapes are removed from stalks, crushed and put together with skins into vinificators for 6-7 days. Then wine is separated from skins and completes its fermentation in steel vats; malolactic fermentation follows and reduces the high acidity typical of Barbera. After fermentation wine ripens for several months in steel tanks and accomplishes its ageing in bottles. Grape varieties Barbera and Bonarda Bouquet Red fruits, cocoa, spices and violet notes. Taste Bodied, well structured, pleasant roundness and softness balanced out by wine varietal freshness. Winemaking Hand harvested grapes collected in small crates. Grapes are removed from stalks, crushed and put togheter with skins into vinificators for 8 days. The grapes are then drawn off. Wine ends fermentation in steel vats. After fermentation the wine is aged for at last 10 months in steel tanks and for nearly a year in the bottles. Ros di Peder Merlot Still red wine Deep red 15,3% vol 1,5 l 22 23
Balsamic Vinegar Balsamic Vinegar ORO A treasure trove of delights for the palate to discover and savour, drop by drop, and rigorously straight from the bottle. The particular persistency of its flavour makes it the perfect elixir to round off a meal but its extraordinarily rich aroma and taste make for some astonishing and memorable marriages with a variety of cheeses and desserts. Those who prefer savouries will relish it with their best, mature cheese. Dessert lovers will savour its combination with custard cream, chocolate desserts, ice cream and fruits of the forest and as the supreme ingredient in fillings for panettone and strudel. Straw Balsamic yellow Vinegar of Reggio Emilia 12,5% AGEING vol 25 Years 6 x 0,75 l 100 ml Balsamic Vinegar ARGENTO The product with the Argento Label has usually been left to mature 6 or 7 years longer than the Aragosta Label vinegar. This makes it more concentrated and softens the sensation of acidity, giving it a sweet and sour taste that is as gorgeous as it is complex, making it perfect for use straight out of the bottle uncooked but also with almost any first or second Course. Its intense and rich perfume has a distinct lean towards sweetness and is a marvellous addition to Mayonnaise and sauces for boiled meats or fish. It is perfect for cold pasta or rice salads and with goose liver. It is also ideal with fully-flavoured mature cheeses, Parmigiano Reggiano especially. Balsamic Vinegar of Reggio Emilia AGEING 18 Years 100 ml Balsamic Vinegar ARAGOSTA 24 This is the most vinegary of the three Traditional Balsamic Vinegars. Its delicate perfume and pleasantly intense acidity make it the ideal choice for carpaccio, raw vegetables and marinades. It can be warmed up to enhance the flavour of fish or meat and used in sauces. The hallmark of Aragosta Label is its more pronounced sensation of volatile acidity. Its delicate and understated perfume and its exquisite acidity are perfect straight from the bottle on fish or carpaccio, on raw vegetables and in marinades. Balsamic Vinegar of Reggio Emilia AGEING 12 Years 100 ml 25
Balsamic Vinegar Condiments Balsamic Vinegar AFFINATO Nero Castelli Balsamic Vinegar of Modena AGEING 12 Years 100 ml Traditional Balsamic Vinegar of Modena P.D.O. Affinato is aged in wooden casks for at least 12 years and is sold in the unmistakeable bottle, put into the typical box of the producer s consortium. This vinegar, creamy and with a suprising flavour, intensifies the taste of cheese, in particular Parmigiano Reggiano, and gives a touch of distinctiveness to vegetables and to any gourmet dishes. This vinegar is a young balsamic with an intense flavor which makes it excellent for a daily use. The single ingredient is cooked grape must, the producer never uses artificial elements or additives.it does not contain any added sulphite. Limpid, of a brown color intense, appetizing, it has a good persistence with a rather strong acid final. Young and rebel, its fruity acidity is very appreciated and perfect for your salads, your icebreaking, for fish, on the roasted vegetables. This is regarded in Italy as a balsamic condiment,i.e. a balsamic vinegar which can have various ageing but without certification. The method of production is however the same one. Straw Balsamic yellow Black condiment 12,5% AGEING vol 5 Years 6 x 0,75 l 250 ml Il Bianco Balsamic Vinegar of Modena Balsamic Vinegar QUERCIA VERDE Special blend of white wine vinegar aged in oak barrels and grape must. It is like a balsamic vinegar, but without caramel and with lower acidity which makes it extremely delicate. So, it has all the flavour and aroma of the precious traditional Balsamic Vinegar, but without colouring the food with which it comes into contact. Ideal for restaurants and delicatessens, is a great seasoning that does not stand out for its colour, but for its taste. A new recipe especially designed for meat and fish, fruits and vegetables, which gives all delicate dishes a perfect sweet-sour taste and incomparable aroma. Sweet and sour white condiment AGEING 1 Year 250 ml AGEING 1 Year 250 ml Delicate balsamic Vinegar of Modena PGI clear, dark brown color, slight and young smell, bitter-sweet flavor, balanced and pleasantly acidulous. The Balsamic Vinegar of Modena PGI (Protected Geographical Indication) is made from boiled must of seven grapes (Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, Montuni) combined with the best wine vinegar. Following further refining of several months, in fine oak barrels, which enhances greatly. Glaze of Balsamic Vinegar A special Glaze perfect to flavor, stuff and decorate any dish, from appetizers to desserts. It is obtained by using raw materials of the finest quality, Balsamic Vinegar of Modena PGI, Concentrated Grape Must and corn flour. This Condiment has a deep brown color and a remarkable consistency with the unique bittersweet taste. Glaze of Balsamic Vinegar of Modena GPI 250 ml 26 27
Extra Virgin Olive Oil Colline di Romagna Colline di Romagna DOP (Romagna Hills PDO) is our extra virgin olive oil that has gained the protected designation of origin. This means that it is produced only by regional varieties of olives, following a strict regulation which rules each step of the productive process. This oil is green with golden reflections. Its strong aroma of olives just crushed perfectly fits with a light scent of freshly cut grass and its fruity flavour is enriched with an aftertaste of almonds, artichokes and tomatoes. FILTERING Cotton Filtered Glass Bottle Tin Bottle COLOUR Golden green AROMA Intense of olives, with a scent of freshly cut grass TASTE Amazing, with aromatic notes AFTERTASTE Almond, artichoke, tomato Organic Extra Virgin Olive Oil FILTERING No, natural settling Great organoleptic features and outstanding health value are the characteristic of this extra virgin olive oil, which is simply the top for the lovers of a healthy diet based on genuine ingredients. Obtained by early-harvested olives, this fragrant extra virgin olive oil is well balanced. Glass Bottle Tin Bottle COLOUR Deep green AROMA Herbaceous fragrance TASTE Rich AFTERTASTE Almond 28 29
Extra Virgin Olive Oil DelicatEVOle FILTERING Cotton Filtered Glass Bottle Tin Bottle DelicatEVOle is the 100% Italian EVOO which can satisfy everyone's taste thanks to its delicate aroma. DelicatEVOle is filtered and it s the mildest EVOO among our products. It has a pleasant light fruity aroma that makes it perfect for your everyday cooking recipes. It pairs well with light flavors such rice based dishes, white meat and salads with fresh cheeses. COLOUR Golden and limpid, with intense green hues Extra Virgin Olive Oil AROMA Fresh and fruity fragrance TASTE Mild AFTERTASTE Almond and celery Mosto FILTERING No, natural settling Glass Bottle Tin Bottle Once again, a real masterwork. Mosto extra virgin olive oil can literally change a simple slice of roasted bread in a delightful culinary experience. Thanks to its generous aftertaste it is the ideal condiment to aromatise both vegetables and legumes that have a rather simple taste. It is excellent on bruschetta and on pinzimonio, two typical Italian antipasti. Mosto has been awarded for six consecutive times at the Oro Giallo contest. COLOUR Deep green AROMA Fruity (walnut, Italian red chicory) TASTE Ample and rotund AFTERTASTE Almond with hints of celery 30 31
Fresh Pasta Fresh Pasta 250 g SHELF-LIFE 60 days Max 4 C 250 g 500 g 1 kg SHELF-LIFE 60 days Max 4 C Organic Fresh Pasta The latest dietary trends reward whole meal, healthy and organic foodstuffs. Tomorrow s consumers will increasingly choose these products. In response to this new growing demand, we have selected a range of fresh pasta made with premium grains grown with certified organic farming methods. WHOLE GRAIN KAMUT TORTELLONI WITH SPINACH AND RICOTTA The best korashan wheat meets a classic filling spinach and ricotta. All the taste and freshness of the healthy eating. TORTELLINI A little square of egg dough filled with loin, cured ham, mortadella, parmigiano is the symbol of the emilia romagna culinary tradition. Here is the Tortellino carefully folded and twisted around Itself. Tortellini di Modena Cured Ham Tortellini Cured Ham Cappelletti TORTELLONI Traditional Fresh Pasta S: Bowl 32 SPELT TORTELLONI WITH PUMPKIN, POTAOES AND OLIVES The best spelt wheat meets a classic filling spinach and ricotta. All the taste and freshness of the healthy eating. WHOLE WHEAT RAVIOLI WITH SPINACH AND RICOTTA A unique whole grain dough for a filled pasta tasty and light. A filling that highlight every peculiarities of premium grains. WHOLE WHEAT RAVIOLI WITH MUSHROOMS AND POTATOES The mushrooms taste and flavour embrace the most soft potatoes. A simple filling with an intense aroma. The finest egg dough filled with spinach and ricotta, pumpkin or the best meat. The tortellone carefully folded sealing the dough around the filling is tasted with the most various dressings Spinach and ricotta tortelloni Pumpkin Tortelloni Braised Meat Ravioli Spinach and Ricotta Green tortelloni EGG PASTA The starred of homemade cuisine in its simplest and familiar version. Here is the short-shape egg Pasta: a timeless pleasure of the finest tradition. Passatelli Gramigna Bag 33
Fresh Pasta 250 g SHELF-LIFE 60 days Max 4 C Vegan Fresh Pasta In this context, we took into consideration a new market segment, until now largely unexplored, which is extremely dynamic and showing strong growth: VEGAN. We selected 3 new VEGAN recipes, completely free from animal proteins and with carefully selected organic, vegetable-based ingredients. The recipes were developed in partnership with a chef with extensive experience of vegan cuisine and then tested, obtaining very positive results with a panel of expert consumers. Our aim is to offer good, wholesome, organic products presented in an attractive way. TOFU AND SOY SPROUTS RAVIOLI A pasta made just of semolina flour meets a light and delicate matching, quite suitable for embracing spicy dressings.. CHICKPEAS AND GINGER TORTELLONI The nutritional value of chickpeas and the perks of ginger flavor, producing an intense taste and aroma wrapped in our pasta. TORTELLONI WITH MILLET, SPINACH, TOFU AND SEITAN A pasta made just of semolina flour meets the softness of millet and the delicacy of spinach. 34 35
Condiments Jams and Preserves Mustards, compotes: 43 g 106 g 212 g Side Sauces: 106 g 212 g 400 g 43 g 106 g 314 g 400 g 1 Kg SHELF-LIFE 24 months SIDE SAUCES Compotes and Side Sauces These delicious products have been designed to accompany cheese, or meats or cold meat dishes. Some are spicy and some are not, but all are made with fresh fruit and vegetable cooked at low temperatures (65-70 ) to preserve their tastes, aromas and the primary characteristics of the raw materials. MUSTARDS AND COMPOTES Jams and Preserves The perfect way to enjoy a natural, healthy and tasty snack at any hour of the day. Our jams are made with the best quality fruit cooked at low temperatures (65-70 ) to preserve their tastes, aromas and the primary characteristics. No additives and preservatives are added just what nature has provided. Giardiniera (Vegetables Mix) Giardiniera Sauce Leeks Nectar Tropea onions with Balsamic Vinegar Borettane onions in vinegar White watermelon mustard Pear and mustard Pear and spieces Pear and Balsamic Vinegar Courgette cream Onions and Basamic Vinegar Melon and ginger Green tomatoes Onions and orange La sottobosco (Strawberry, Backberry, Raspberry, Blueberry, Apple) La sonnambula (Banana, Apple, Chocolate, Coffee) La zenzy (Kiwi, Apple, Ginger) La strudel (Apple, Lemon juice, Pine Nuts, Cinnamon, Raisin) Peach Peach and Chocolate Pear and Chocolate 314 g Cherry Strawberry 106 g 200 g Pepper 43 g 106 g 43 g 36 37
Organic Fruit Juice Organic Fruit Juice These juice are free from preservatives and flavourings and are made exclusively with fresh fruit which is harvested at the ideal ripeness. Fruits are sourced from the producer s orchards and are processed within 12 hours of being harvested, which keeps the real flavour of the fruit intact. Made from puréed fruit, with the only additions of cane sugar, they preserve more of fruits essential vitamins, minerals and nutrients. 200 ml 500 ml SHELF-LIFE 36 months Available flavours: Available flavours: Apple Apricot Peach Pear 200 ml Apple Apricot Blueberry Kiwi Orange Strawberry Peach Pear 500 ml 38 39
ROSA I TALIAN Q UALI T Y ROSA S.R.L. - Società unipersonale PARMA - ITALY Via Cesare Pavese, n. 9 43029 Traversetolo info@rosashop.it www.rosashop.it