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Description
For lovers of the natural rice husked rice still it retains most of its organoleptic characteristics with a more intense flavor.
Rice product with no preservatives, no bleached completely.
E 'need to cook a few minutes more.
Description
For lovers of the natural rice husked rice still it retains most of its organoleptic characteristics with a more intense flavor.
Rice product with no preservatives, no bleached completely.
E 'need to cook a few minutes more.
Description
Flour obtained by a grindstone to keep as much as possible unchanged its properties. It is available in three different types of grain:
- Coarse ground
- Minced fine
- Finely ground
- Type 00, very delicate and particularly suited to those who are intolerant to gluten.
How to use them:
The coarse-ground flour is used for polenta the ground end is used for the gnocchi, for velvety and even, to a very delicate polenta, fine-ground flour is mainly used for cakes, batters, pizza, etc.
Description
) Minced end is used for the gnocchi, for velvety and even, to a very delicate polenta,
Description
The finely ground flour is used mainly for cakes, batters, pizza, etc.
Description
Carnaroli rice flour, dried porcini mushrooms (Boletus edulis and group) min. 3%, garlic, parsley, spices (in variable portions).
Description
Carnaroli rice flour, bacon 3%, dried porcini mushrooms (Boletus edulis and group) 1, 2%, spices (in variable portions).
Description
In the homeland of corn marano, commonly, when talking about polenta means the yellow polenta. Still, until the Second World War, in Polesine, in the province of Treviso and Venetian cooking it was mostly a white polenta.
Considered the most valuable, geographically divided the plain and the hill from the mountain, where he had spread the yellow, more rustic and most suited to agricultural and soil conditions.
Description
Superfine Carnaroli Rice, dried porcini mushrooms (Boletus edulis and group) min. 3%, garlic, parsley (in variable portions).
Description
Superfine Carnaroli Rice, bacon (2%), dried porcini mushrooms (Boletus edulis and group), 1% tomato, onion, garlic, parsley, spices (in variable portions).
Description
Superfine Carnaroli rice, sausage (min. 4%), red chicory (min. 1%). carrot, onion, herbs (in variable portions).
Description
Superfine Carnaroli rice, tomato, onion, parsley, carrot, zucchini, peas, asparagus, herbs (in variable portions).
Description
Superfine Carnaroli Rice, green olives, red and green peppers (1%), tomatoes, eggplants (0, 7%), zucchini, onion, carrot, parsley, spices (in variable portions).
Description
Superfine Carnaroli Rice, carrot, chives, arugula (1%), onion, nettle (0, 4%), flavors (in variable portions).
Description
Superfine Carnaroli Rice, deer, wild boar, hare, sausage, carrot, tomato, onion, garlic, sage, rosemary, cocoa, pepper, herbs (in variable portions).
Description
The product inside the bottle, is fluid, clear, no obvious glazes and / or particles in suspension. You can highlight any residue on the bottom of the bottle, limited to a veil covering the bottom, consequent to the stage of storage.
Description
Aftertaste, the descriptors must match those recognized the nose, leaving understanding feeling of apple and must not stand negative factors.
Description
Aftertaste, the descriptors must match those recognized the nose, leaving understanding feeling of apple and must not stand negative factors.
Description
Aftertaste, the descriptors must match those recognized the nose, leaving understanding feeling of apple and must not stand negative factors.
Description
Aftertaste, the descriptors must match those recognized the nose, leaving understanding feeling of apple and must not stand negative factors.
Description
Organoleptic characteristics:
Color: ruby red.
Bouquet: ethereal and persistent.
Taste: soft, balanced and harmonious, but in the same time austere.
Alcohol content: 12% Vol.
Serving temperature: decant and serve at 18 ° C.
Food pairing:
It is a wine that goes well with cheese, grilled meats and sausages.
Description
Organoleptic characteristics:
Color: ruby red.
Bouquet: fruity and persistent.
Taste: soft, balanced and round body.
Alcohol content: 12, 5% Vol.
Serving temperature: decant and serve at 18 ° C.
Food pairing:
It is a wine that goes well with meats in general, but also sausages and cheese.
Description
Organoleptic characteristics:
Color: purplish red garnet.
Bouquet: intense and persistent.
Taste: firm, but balanced and harmonious.
Alcohol content: 11, 5% Vol.
Serving temperature: decant and serve at 18 ° C.
Food pairing:
It is a wine that goes well with cheese, grilled meats and sausages.
Description
Organoleptic characteristics:
Color: straw.
Bouquet: aromatic.
Taste: soft, aromatic, intense with hints of fruit.
Alcohol content: 12% Vol.
Serving temperature: Serve cool at 8 - 10 ° C.
Food pairing:
It is a wine that goes well with dishes based on eggs and fish.
Description
Organoleptic characteristics:
Color: straw.
Bouquet: characteristic aroma and decided perfumes.
Taste: soft, balanced and slightly aromatic.
Alcohol content: 12, 5% Vol.
Serving temperature: Serve cool at 8 - 10 ° C.
Food pairing:
This wine is a fine accompaniment to fish dishes with sauces.