Italian stuffed pasta: between tradition and creativity

Italian stuffed pastaHistorical records report the birth of italian stuffed pasta many centuries ago.

The tradition of italian stuffed pasta, as reported by historical evidence and many legends, in fact, it is very old. We find preparations based on fresh pasta in all the historical cookbooks: from that of Apicius up to that of Maestro Martino. Obviously it is very different from the current methods and processes, confirming that the use of a wrap stuffing with fresh pasta was practice already common. Continue reading

Goose ravioli of Mastro Gioacchino

Italian goose ravioliItalian goose ravioli: handmade, exquisitely delicate and ready to use

Are the ravioli with goose prepared and studied by Gioacchino Palestro, one of the best craftsmen of the Italian food. Goose, for him, its farming and processing of its meat have no secrets. Dedication, study and perseverance have led to the production of excellent products and Trado has selected it right away. Continue reading

Balsamic vinegar: a “path” 40 years long

Traditional balsamic vinegar - BoniniTraditional balsamic vinegar: choose it well, for the balance of your dish

A long, slow aging for traditional balsamic vinegar Acetaia Bonini. A ripening which can vary from a few years up to even 40.
But aging is not to be considered a priority in choosing a balsamic vinegar: you must instead set the target, that is the dish that you want to create and cook.
The sensory characteristics of the raw material that you have chosen for the dish and knowledge of its possible organoleptic changes during the process of transformation or cooking, are critical to choose the correct balsamic vinegar, focusing balanced flavor of the dish to get. Continue reading

The Gambero Rosso fresh and ready to use!

Free of sulfites and worked just caught: a guarantee.

The Rosso di Mazara is caught in the Mediterranean Sea between Sicily Region and the neighboring Tunisia. It is a shrimp with certificate DNA, it is the real Aristaeomorpha foliacea. The Giacalone family, immediately after catch, process it to preserve freshness and health, and to avoid using sulfites as antimicrobial. Continue reading

Truffles, we have selected the best in Umbria

black trufflesSeasonality underlies everything

The world of the truffle is complex. Often little knowledge and, above all, provenance often unknown or unclear. All these are the elements that often arise doubts when you buy, also due to the important cost of this valuable product of the earth. Continue reading

Tullio and Marubbio: two significant and diverse red wines

Tenuta Scarpa Colombi - Italian red winesBarbera and Bonarda interpreted by Roberto Colombi

Tullio and Marubbio are two red wines produced in two important areas for viticulture in the north of Italy: the first in Piedmont, Monferrato, and the second in Lombardy, in Oltrepo Pavese.

Not only that, they are two important and representative wines because products from the vinification of grapes from vines very common and well known in Italy, which have contributed to the long history of Italian wine: Barbera and Croatina (also called Bonarda in some areas of Oltrepo pavese). Continue reading

Fresh foie gras ready to use in your kitchen

foie gras
credits: Wikipedia

For escalope, pate or terrine: foie gras available to your creativity

This is a valuable raw material that can not miss in the best kitchens. A quality foie gras is essential to achieve the maximum in terms of taste and texture.

Trado chose the liver company Corte dell’Oca of Mortara, where Gioacchino Palestro select geese reared without force feeding, in the respect of the animal. Continue reading

Butter from Fobello, awarded by Gambero Rosso

Mountain butter The real mountain butter, sweet and delicate

Not all the butter is the same. Like any specialties, there are many factors that differentiate and characterize this production made from milk cream.

First, the quality and the type of milk used.

For the mountain butter La Giuncà is used raw milk produced from animals that live freely in the high mountain pastures and that, consequently, they eat flowers and wild herbs. This will definitely improve the nutritional characteristics and changes the color: being flowers and herbal essences rich in carotenoids, the butter will have a definite color, generally pale yellow. Continue reading

Piedmontese Fassone, a rare and unique meat

fassone piemonteseThe breed and breeding in the wild are the secrets of this meat: a real gastronomic jewel.

Use quality meat in our own cuisine is one of the essential elements to ensure guests a truly memorable dining experience. Often we do not pay attention to the characteristics of the meat, whereas decisive only the type of cooking and the choice of the cut. Continue reading

Passionate artisanship: Coppa and Pancetta Piacentina

Behind the production of these prestigious charcuterie is a careful selection of the meat, which comes from animals slaughtered in the right age. The maturity of meat and fat, combined with traditional techniques used by Salumificio Giordano, are critical to ensure proper seasoning process: a series of internal reactions to meat that have resulted in the creation of unique and different flavors, a soft texture and a balanced flavor. Fat and meat are perfectly integrated, and have a lively and consistent color.

An unforgettable taste experience, whether consumed as they are in union with other valuable ingredients.

Pancetta_nudaPancetta Piacentina DOP – The long, slow maturation of this product, at least six months, takes place in an underground cellar. The minimum limits imposed by DOP is 90 days. Pancetta Piacentina is obtained from the central part of the pig belly fat. Continue reading