Italian Connection

Prosciutto: Take the trailing parts of a fairly lean pig -- yes, the parts to each side of the tail -- and you have hams. If you air dry those hams just right, drawing on generations of experience, and, if you have certain geographical advantages, you have prosciutto. The word "prosciutto" is often used in Italy to mean any kind of ham: prosciutto cotto (cooked), prosciutto Americano, prosciutto arrosto (baked or roasted) are some of the variants. But to really be prosciutto as defined by law and custom, the ham must be air dried. "Prosciutto", in fact, really just means "air dried" or "desiccated" and comes from the Italian verb "prosciugare", which means "to dry". "Prosciugare" came from Latin: "prae exucare" or, earlier, "prae exsicare", both of which meant "to dry out". The "sic" in "exsicare" is the same as the "sic" in "desiccated". As early as 100 BC, the Ancient Romans were already writing of the virtues of the special "prae exuctus" butts of the northern Italian "porcus". The drying process is long and complex, and, paradoxically, it involves a lot of cool and somewhat moist air, but first things first.

All real prosciutto starts with a pig. Not just any pig will do: it has to have just the right amount of surface fat and the right amount of "marbling". Marbling refers to those lines of fat that run right through the muscles of the animal. The tern "marbled" has been used in the description of meat for millennia, although not always, of course, in English. It was "marmorandus" in Latin, and it probably described a similarity to the white streaks through a rare kind of "rosso antico" marble. Until about fifty years ago, fatter pigs, which therefore had fatter hams, were preferred. By thirty or so years ago, leaner hogs had become dominant in the Italian prosciutto industry -- the market demanded thinner pigs, and specifically, animals, which contained less cholesterol. The same thing happened in all American and European pork markets.

Today, the bigger Italian prosciutto "consorzi" (producing and regulating bodies) have pretty much settled on a specific pig, a fifty-fifty crossbreed of Landrace and Great White swine. Both Landrace and Great White swine are fairly lean and relatively low in cholesterol. They are also noted for their large hams and long bodies (lots of bacon and small but meaty shoulders -- you didn't think they throw away the rest of the pig, did you?)

This product can only be shipped by ground to the following States : ME, VT, NH, MA, RI, CT, NY, NJ, DE, MD, MI, PA, VA, WV, MN, WI, IA, IL, IN, OH, MO, KY, KS, TN, AL, GA, SC, NC. SC, AL, and East part of TX, For the rest of the states please select next day air or second day air.

This is it! The king of cheese; the elite of all grating cheeses. This partially skimmed unpasteurized cow's milk cheese is considered to be the best in the world. It has a wonderfully, grainy texture with a sweet, salty, piquant and nutty taste. It also works beautifully as a table cheese with fruit and wine. Consortium controlled.  

This product can only be shipped by ground to the following States : ME, VT, NH, MA, RI, CT, NY, NJ, DE, MD, MI, PA, VA, WV, MN, WI, IA, IL, IN, OH, MO, KY, KS, TN, AL, GA, SC, NC. SC, AL, and East part of TX, For the rest of the states please select next day air or second day air.

Ing: Sun dried tomatoes (65%), sunflower oil, olive oil, vinegar, salt, hot chillies, oregano, garlic, capers. A delightful twist on a traditional recipe. Real sun dried tomatoes combined with the classic ingredients of puree to create a paste that will add a unique flavour to meat, vegetables, pasta, casseroles and sauces

Gia garlic is produced to a unique formula based on an authentic italian recipe. Careful handling retains the full fragrance and unique taste of garlic. Gia garlic puree can be used in all recipes which call for garlic such as garlic bread, sauces, roast meat, stews, casseroles.

Packaged from Fresh Tomatoes - no artificial flavor, no preservatives, no water added, no citric acid. Can be stored without refrigeration. You just can't believe the delicious flavor of this wonderful product. You may become addicted and use it as the base for all your tomato sauce recipes. Remember, tomatoes are good for you; cook with it more often. Include a glass of red wine! This product contains only 4 grams of carbohydrates in 1/2 cup. Once opened, must be kept refrigerated and used within 10 days.

Vinegar and mulled wine have been the leading unifying elements in Italian cuisine since the time of the ancient Romans. Balsamic vinegar from Modena is derived from mulled wine. 
Balsamic Vinegar of Modena is a fixed point in quality food and wine connoisseurship, and its classic uses are joined by more extravagant and leading roles. Increasing numbers of restaurant dishes are being offered with "Balsamic Vinegar of Modena."

Cruets
The balsamic vinegar obtained from vinegar room 10 is recommended to season salads, cooked vegetables, omelettes (especially onion omelettes) and to enhance the flavour of every kind of meat roasted, grilled or boiled meat).

With " Acetaia of Shields" Manixardi wants to offer the quality of its Balsamic Vinegar of Modena in defence of the cookery art. both traditional and creative. The very soft taste of (juniper) is harmonized throgh the time, thanks to the ripening in small cakes of different woods.

Collection  2003

Limited production, lot # 4288 This limited edition hand blown bottle and eye drop despenser have been created expecially for L'Aceteria by renowned glass artisan from the veneto region

As an alternative to the traditional tomato concentrate in tubes, we can offer any variant of sauce product as required by adding vegetables,herbs, spices and oil then packing this product into our range of tubes.
We can also offer Tomato Ketchup in 128g tubes.

Ciocofroll

Round handicraft biscuits with chocolate chips.For maximum pleasure wait until they melt in your mouth

Tradition and modernity mingle in these whole meal, slowly baked biscuits which have a strong taste and are highly nutritional.

Whole wheatmeal 60% min. - Sugar Vegetable margarine (fats and vegetable oils, water) Fresh eggs - Butter - Skimmed milk powder Honey - Malt - Salt Baking powder: ammonium bicarbonate Emulsifier: soya lecithin - Flavours

Learn in your car ItalianNine CD,  the fastest way to learn a Language Guaranteed!

Easy to Use while driving, walking, working around home.