EMILIA FOOD LOVE IS A LOVE STORY...
The love that binds us to this wonderful land, the land we want you to get acquainted with through products grown on our plains, our hills. EMILIA FOOD LOVE is about careful selection, a unique culinary experience which begins under the Emilian sun and makes its way to your table. It is a new way of travelling, of discovering flavours and the quality of products which we choose for you, with dedication and passion.
About us...
PARMIGIANO REGGIANO DOP
Parmigiano Reggiano DOP 18 months
$25.90 USD
-
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Parmigiano Reggiano DOP 24 months
$28.90 USD
-
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Parmigiano Reggiano DOP 36 months
$34.90 USD
-
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Parmigiano Reggiano DOP 48 months
$61.90 USD
-
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Parmigiano Reggiano DOP 60 months
$76.90 USD
-
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules.
At 60 months Its friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy (as happens with other very mature cheeses). The typical aromas of younger maturations (milk, yogurt and hay) leave room for much more complex and marked, woody, smoky, spicy and citrus scents. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Parmigiano Reggiano DOP 72 months
$90.90 USD
-
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules.
At 60 months Its friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy (as happens with other very mature cheeses). The typical aromas of younger maturations (milk, yogurt and hay) leave room for much more complex and marked, woody, smoky, spicy and citrus scents.
At 72 months the color is amber, dry, extremely crumbly, with hints of cheese crust, spices, leather, dried fruit, tobacco, medium flavor, in combination with a fortified wine it manages to perfectly restore balance in the mouth. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Tris Parmigiano Reggiano DOP 18, 24, 36 months
$77.90 USD $89.70 USD
- Try our complete collection of Parmigiano Reggiano PDO at a special price!
Our offer includes:
- 1 piece of Parmigiano Reggiano DOP 18 months maturing
- 1 piece of Parmigiano Reggiano DOP 24 months maturing
- 1 piece of Parmigiano Reggiano DOP 36 months maturing
Choose your favorite weight, enjoy! -
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Tris Parmigiano Reggiano DOP 48, 60, 72 months
$199.90 USD $229.70 USD
-
Try our collection of oldest Parmigiano Reggiano PDO at a special price!
Our offer includes:
- 1 KG of Parmigiano Reggiano DOP 48 months maturing
- 1 KG of Parmigiano Reggiano DOP 60 months maturing
- 1 KG of Parmigiano Reggiano DOP 72 months maturing
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules.
At 60 months Its friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy (as happens with other very mature cheeses). The typical aromas of younger maturations (milk, yogurt and hay) leave room for much more complex and marked, woody, smoky, spicy and citrus scents.
At 72 months the color is amber, dry, extremely crumbly, with hints of cheese crust, spices, leather, dried fruit, tobacco, medium flavor, in combination with a fortified wine it manages to perfectly restore balance in the mouth. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Parmigiano Reggiano DOP Tasting (18, 24, 36, 48, 60, 72 months)
$319.90 USD $370.40 USD
-
Try our complete collection of Parmigiano Reggiano PDO at a special price!
Our offer includes 6 KG of Parmigiano Reggiano DOP:
- 1 KG of Parmigiano Reggiano DOP 18 months maturing
- 1 KG of Parmigiano Reggiano DOP 24 months maturing
- 1 KG of Parmigiano Reggiano DOP 36 months maturing
- 1 KG of Parmigiano Reggiano DOP 48 months maturing
- 1 KG of Parmigiano Reggiano DOP 60 months maturing
- 1 KG of Parmigiano Reggiano DOP 72 months maturing
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules.
At 60 months Its friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy (as happens with other very mature cheeses). The typical aromas of younger maturations (milk, yogurt and hay) leave room for much more complex and marked, woody, smoky, spicy and citrus scents.
At 72 months the color is amber, dry, extremely crumbly, with hints of cheese crust, spices, leather, dried fruit, tobacco, medium flavor, in combination with a fortified wine it manages to perfectly restore balance in the mouth. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
The word 'Emilia' immediately conjures up images of dining tables, but there's so much more to this region. It is also about history and nature, a unique land where plains and hills meet, where mountains stand vigil over fields, where traditions are passed down orally by fathers and mothers. Emilia Food Love takes you on a journey of discovery through legends and castles, lands caressed by torrents and streams, bringing you the local traditions and ancient wisdom of a land you are bound to fall in love with, no matter where you are from.
Balsamic Vinegar
Traditional DOP Balsamic Vinegar of Modena Aged (Affinato)
$119.90 USD
If you ask about the ingredients going into traditional PDO balsamic vinegar from Modena, you will most likely be told grapes, time and ancient knowledge, the kind that is...
Traditional DOP Balsamic Vinegar of Modena Extra-aged (Extravecchio)
$199.90 USD
If you ask about the ingredients going into traditional PDO balsamic vinegar from Modena, you will most likely be told grapes, time and ancient knowledge, the kind that is...
Traditional DOP Balsamic Vinegar of Modena Aged and Extra-aged (Affinato and Extravecchio)
$269.90 USD $319.80 USD
If you ask about the ingredients going into traditional PDO balsamic vinegar from Modena, you will most likely be told grapes, time and ancient knowledge, the kind that is...
Balsamic Vinegar of Modena IGP AGED
$45.90 USD
- The word "balsamic" immediately conjures up the idea of a powerful remedy, a balm for the body and mind. In the lands of Modena, this magic spell becomes an expression of sheer flavour.
IGP Balsamic Vinegar of Modena is lovingly made by those who have transformed waiting into a form of art. Each barrel becomes a treasure chest where all the flavour of the grapes of Emilia Romagna vineyards is guarded for four years before being unleashed and savoured raw on vegetables and cheeses.
IGP AGED can also be added to meat and fish dishes just before you finish cooking, for a delicate touch. -
Nutrition Information per 1tbsp (15 ml)
Acidity: 6%
-
Ingredients: cooked grape must - wine vinegar (containes Sulfites)
Bottling site: n. CSQA329412
Net Cont: 8.5 FL OZ 250 ml
Traditional DOP Balsamic Vinegar of Reggio Emilia Lobster, Silver and Gold Stamp
$399.90 USD $499.70 USD
In Reggio Emilia, it is said that in ancient times, Saint Prosper once coaxed a blanket of fog over the city, concealing it from barbarian armies and saving it...
Traditional DOP Balsamic Vinegar of Reggio Emilia Lobster Stamp (Bollino Aragosta)
$129.90 USD
In Reggio Emilia, it is said that in ancient times, Saint Prosper once coaxed a blanket of fog over the city, concealing it from barbarian armies and saving it...
Traditional DOP Balsamic Vinegar of Reggio Emilia Silver Stamp (Bollino Argento)
$159.90 USD
In Reggio Emilia, it is said that in ancient times, Saint Prosper once coaxed a blanket of fog over the city, concealing it from barbarian armies and saving it...
Traditional DOP Balsamic Vinegar of Reggio Emilia Gold Stamp (Bollino Oro)
$209.90 USD
In Reggio Emilia, it is said that in ancient times, Saint Prosper once coaxed a blanket of fog over the city, concealing it from barbarian armies and saving it...
Goccia Nera & PGI Balsamic Vinegar of Modena Aged
$59.90 USD $75.80 USD
- Try our complete collection of Dressing & Balsamic Vinegar at a special price!
Our offer includes:
- 1 x Goccia Nera 50 ml
- 1 x PGI Balsamic Vinegar of Modena Aged 250 ml -
Goccia Nera:
Vinegar cellars are receptacles of memories.
The past merges with the present, in the shadow of barrels made from different kinds of wood, each conferring a unique flavour upon balsamic condiments.
Goccia Nera is a traditional recipe, further enhanced by a slow and lengthy ageing process, lasting approximately eight years. A dark brown condiment, a precious ink to add your own signature touch upon dishes, give new flavours to meats, cheeses, salads and oil dips, and exalt the sweetest of fruits, creams or ice creams.
PGI Balsamic Vinegar of Modena:
The word "balsamic" immediately conjures up the idea of a powerful remedy, a balm for the body and mind. In the lands of Modena, this magic spell becomes an expression of sheer flavour.
PGI Balsamic Vinegar of Modena is lovingly made by those who have transformed waiting into a form of art. Each barrel becomes a treasure chest where all the flavour of the grapes of Emilia Romagna vineyards is guarded for four years before being unleashed and savoured raw on vegetables and cheeses.
PGI Aged can also be added to meat and fish dishes just before you finish cooking, for a delicate touch. -
Balsamic Vinegar of Modena PGI - Aged
Nutrition Information per 100 mlEnergy 1476 kJ
347 kcalFat 0 g Of Which Saturates 0 g Carbohydrate 81 g Of Which Sugars 81 g Protein 0,6 g Acidity: 6%
-
Goccia Nera: Sweet and sour condiment
Ingredients: cooked grape must (containes Sulfites)
Quantity: 50 ml
*******************
Balsamic Vinegar of Modena PGI - Aged
Ingredients: cooked grape must - wine vinegar (containes Sulfites)
Bottling site: n. CSQA329412
Quantity: 250 ml
Goccia Nera - Balsamic dressing 8 years aged
$29.90 USD
- Vinegar cellars are receptacles of memories.
The past merges with the present, in the shadow of barrels made from different kinds of wood, each conferring a unique flavour upon balsamic condiments.
Goccia Nera is a traditional recipe, further enhanced by a slow and lengthy ageing process, lasting approximately eight years.
A dark brown condiment, a precious ink to add your own signature touch upon dishes, give new flavours to meats, cheeses, salads and oil dips, and exalt the sweetest of fruits, creams or ice creams. -
Goccia Nera: Sweet and sour condiment
Ingredients: cooked grape must (containes Sulfites)
Quantity: 1.7 fl. oz - 50 ml
Goccia Tartufo - Balsamic white truffle dressing
$29.90 USD
- Cooked grape must is an evocative flavour, conjuring up images of childhood memories, treats at granny’s house and autumn afternoons. White truffle has always been suffused with legend, as the finest of treasures which requires patience and expertise to uncover.
The authentic simplicity of cooked grape must and the sophistication of natural white truffle extract make for a delicate condiment with an intense flavour which will transform your risottos, fresh and mature cheeses and also meat, game and quail eggs.
Goccia Tartufo can be used instead of truffle flakes to add a touch of sophistication and tradition to your meals whenever you wish. -
Goccia Tartufo: Sweet and sour white truffle condiment
Ingredients: Balsamic Vinegar of Modena 90% (cooked grape must, wine vinegar), cooked grape must, Truffle 0.1%. aroma (containes Sulfites)
Quantity: 1.7 fl. oz - 50 ml
Goccia Gialla - Balsamic Fuji apple dressing
$29.90 USD
- The oak barrels in which this balsamic vinegar condiment has aged have a story or two to tell.
Goccia Gialla is born from a marriage of flavours which create a delicious harmony together, combining white grape must, Fuji apple juice and apple vinegar for a one-of-a-kind condiment with infinite potential.
Ideal for salads or vegetables served fried, boiled or grilled, and unforgettable on cheese, fish and white meat. -
Goccia Gialla: Sweet and sour Fuji apple condiment
Ingredients: concentrated apple juice, concentrated grape must, apple vinegar (containes Sulfites)
Quantity: 1.7 fl.oz - 50 ml
jams
Orange and Walnuts Jam
$12.90 USD
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In ancient times, walnuts were only for the Imperial court and were displayed as a symbol of wealth. It was believed that rubbing together and rotating two walnuts in your hand would clear away worries and was beneficial to your joints and blood flow as it would purify your whole body.
Today in China, many collectors spend anywhere from a small amount to a large fortune in order to get their hands on the most precious walnuts for their collections. These are just a few fun facts about this famous fruit that has an intense yet delicate flavour.
The jam that pairs walnuts with the most popular citrus fruit is a sensory discovery that brings together two strong personalities.
The result is a unique, balanced taste that is rich in nuances.
Enjoy a spoonful, spread it on a slice of toasted bread, or use it as the main ingredient for your desserts. Oh, and don’t forget to try it with cheese. Your taste buds will thank you. -
Nutrition Information per 100 g
Energy 804 kJ
192 kcalFat < 0 g Of Which Saturates < 0 g Carbohydrate 47 g Of Which Sugars 43 g Protein 1 g Salt 0 g Sodium 3,2 mg -
Ingredients: Oranges (100%), cane sugar, raisins, WALNUTS (3%).
Total sugar content: 32g/100g
Prepared with 89 g of fruits per 100 g
Keep refrigerated after opening (0°/+4°) and consume within 10 days
Net weight: 200 g
Strudel Jam
$12.90 USD
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The word strudel means “vortex” in German, just like the shape of this famous dessert that has a long-standing and romantic history. It's said that strudel dough should be so paper-thin that a love letter could be read through it.
Strudel has always been the crowning jewel of South Tyrolean cuisine. It’s very much appreciated and baked in kitchens all over Italy.
Now you can enjoy it every day by simply dipping a spoon into a jar of this very special jam. The raisin and pine nut aromas, the unmistakable cinnamon notes, and the delicate touch of lemon juice result in a warm and autumnal taste you’ll enjoy all year long.
Spread it on bread, use it as pie filling, or make some surprisingly delicious pairings with savoury dishes. -
Nutrition Information per 100 g
Energy 911 kJ
215 kcalFat < 0 g Of Which Saturates < 0 g Carbohydrate 52 g Of Which Sugars 49 g Protein 1 g Salt 0 g Sodium 4 mg -
Ingredients: Apples (60%), sugar, raisins, lemon juice, PINENUTS, cinnamon.
Total sugar content: 27g/100g
Prepared with 98 g of fruit per 100 g
Keep refrigerated after opening (0°/+4°) and consume within 10 days
Net weight: 200 g
Apricots and Almonds Jam
$12.90 USD
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Legend tells us that apricot trees were just an ornamental plant intended to be cut down for its wood, like any other tree that couldn’t produce fruits. One day, a young girl, who was very fond of the plant, cried so much for an entire night under its branches that fruits – the ones we now call apricots – started growing from her tears.
Another legend, a Greek one, tells us the story of Acamas, who was forced to leave his beloved Phyllis to fight in the Trojan War. Phyllis waited for him for ten long years, but then, resigned at the thought that he would never return, she died of a broken heart. However, the goddess Athena, moved by this love story, turned Phyllis’ remains into a wonderful almond tree. When Acamas finally returned to her, he embraced the tree, which started blooming with wonderful white flowers.
Apricot Almond jam is the epitome of poetry and warm seasons. Apricots are a typical summer fruit and almonds are seeds of a tree whose blooms symbolise the end of the winter season.
They are nourishing foods with multiple beneficial properties and they share legendary origins. But what is legendary is also the taste that comes about from their pairing.
This jam is perfect with cheese, bread, or as a filling for unforgettable pies. -
Nutrition Information per 100 g
Energy 859 kJ
202 kcalFat < 0 g Of Which Saturates < 0 g Carbohydrate 48 g Of Which Sugars 44 g Protein 0,7 g Salt 0 g Sodium 4 mg -
Ingredients: Apricot (100%), sugar, lemon juice, ALMONDS.
Total sugar content: 25g/100g
Prepared with 98 g of fruit per 100 g
Keep refrigerated after opening (0°/+4°) and consume within 10 days
Net weight: 200 g
Pear and Chocolate Jam
$12.90 USD
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The fresh sweetness of pear combined with the rich yet bitter taste of chocolate has always been a classic duo, even if we probably don’t remember the first time that we enjoyed the pleasure of such a unique pairing. Maybe it was during our childhood.
The taste has been with us since then and we’ll never tire of it because every nuance is so balanced.
The chocolate and pear jam, enriched with orange and lemon juice notes and a spicy touch of cinnamon, is so delicious you can enjoy it every day with simple or more complex combinations (sweet or savoury) or by the spoonful for those exquisitely relaxing moments at home. -
Nutrition Information per 100 g
Energy 1090 kJ
258 kcalFat 2,60 g Of Which Saturates 1,45 g Carbohydrate 56 g Of Which Sugars 48 g Protein 1 g Salt 0 g Sodium 7 mg -
Ingredients: Pears (48%), sugar, dark chocolate (12%), orange juice, lemon juice, cinnamon.
Total sugar content: 39g/100g
Prepared with 91 g of fruit per 100 g
Keep refrigerated after opening (0°/+4°) and consume within 10 days
Net weight: 220 g
Pear and Fig Jam
$12.90 USD
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Figs, especially dried figs, have always been synonymous with simplicity and moderation. Once a symbol of peasant food, now they are acknowledged as a precious ingredient. Figs ripen in the summer and autumn.
They evoke walks in the shade of their tree branches, or the warmth of a blanket in front of a fireplace. But when mixed with pears, figs acquire another magical power: they can be enjoyed every day of the year.
Our pear and fig jam is enriched with lemon juice, orange juice and orange zest. The right amount of sugar gives it a balanced taste.
Perfect if you want to start your day, take a break in the afternoon or end your evening with a touch of sweetness. -
Nutrition Information per 100 g
Energy 729 kJ
170 kcalFat 0 g Of Which Saturates 0 g Carbohydrate 40 g Of Which Sugars 39 g Protein 1 g Salt 0 g Sodium 3,2 mg -
Ingredients: figs (46%), pears (23%), sugar, orange juice, lemon juice.
Total sugar content: 39g/100g
Prepared with 100 g of fruit per 100 g
Keep refrigerated after opening (0°/+4°) and consume within 10 days
Net weight: 200 g
