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Biodiversity on your table

Biodiversity on your table

Discover plant and animal diversity also when it comes to food and help increasing the resilience towards climate change.


This basket contains:

  • Orecchiette di grano duro Senatore Cappelli * (pasta Orecchiette from durum wheat Senatore Cappelli)
  • Ragù di capriolo (meat sauce from roe deer)

  • Rigatoni di grano duro Saragolla * (pasta Rigatoni from durum wheat Saragolla)

  • Ragù di cinghiale (meat sauce from wild boar)

  • Crema di porcini al tartufo (Boletus mushrooms cream with truffle)

  • Puntarelle sotto’olio (chicory sprouts in oil)

  • Caprino stagionato (matured goat cheese)

  • Pecorino semi stagionato (semi-matured sheep cheese)

  • Salame montanaro (mountain salami)

  • Vino rosso frizzante secco Capriccio di Bacco (red sparkling dry wine Capriccio di Bacco)


* The product is certified organic


In this basket we combine specialities from Puglia and Emilia, bringing some unusual flavours to your table.

The two kinds of pasta, Orecchiette and Rigatoni, are crafted by Azienda Agricola Dragonara in Torremaggiore, a town in the plain of Tavoliere delle Puglie. Here, Michelangelo and his wife Marianna decided a few years ago that it was time to accept a new challenge, so their passion for farming became their job. They grow everything according to organic agriculture practices and they also managed to revive old plant varieties, which are well adapted to local conditions and bring biodiversity in the environment and on our table. We propose this pasta, which is rustic thanks to the old durum wheat varieties, in combination with two meat sauces of wild animals. These, as well as the mushroom cream with truffle, come from Sotto Bosco, a small firm with the workshop in Pavullo, a town at the foot of the Alto Appennino Modenese. This mountain area has a long tradition of dishes based on the fruits of the undergrowth as well as on hunted wild animals. Here, Primo and his colleagues use traditional recipes and their experience to transform the best mushrooms and wild meat from Europe into something special, like the three products we propose.

The chicory sprouts, characterised by an intense flavour, slightly bitter, are prepared following a traditional recipe by Apulia - La finestra sul mare, a firm run by Antonella, her husband and her sister. From Monopoli, a town by the sea, they love to offer services that enable people to discover and enjoy the history, culture and flavours of Puglia.

The matured goat cheese, intense and piquant, and the semi-maturedsheep cheese, milder but with character, are made by a local shepherd and brought to you by Ennio1950, a family firm located in the village of Sestola, where the hills become mountains. Ennio learned the art of making Parmesan from his father Medardo and he is the kind of person that gets up at 5 am to milk the cows and goes in the field at midnight to avoid that the hay gets wet - he wants to give only the best to his cows. Thanks to his passion for cheese making, Ennio selects also the best cheeses crafted by other locals and, when needed, he completes the maturing process.

The mountain salami, very aromatic, is crafted according to a traditional recipe and matured for 40-60 days by Salumificio Franceschini Gino, a workshop located in the town of Spilamberto. Here, Vincenzo continues the work started by his father Gino. His attention to the quality of the ingredients and to the crafting processes aims at creating traditional specialities that enable new generations to enjoy ancient flavours.

Finally, the wine comes from La Piana Winery. On the hills of Castelvetro, Mirco and Martina have been among the first ones to accept the challenge: making all their wines according to organic agriculture practices. And that is just the way to achieve their aim - making a high-quality wine. For this reason, with the help of a few colleagues, Mirco and Martina combine tradition with innovation, attention with passion. The wine we propose here is dry and embracing, produced from the local grape variety Lambrusco Grasparossa di Castelvetro without added sulphites.

  • Tips & Ideas to enjoy the products

    Enjoy the matured goat cheese in slices with acacia honey and walnuts. The semi-maturedsheep cheese is very good to fill a sandwich or for preparing your own pesto. Remember to remove the rind from both cheeses. When you decide to slice the salami for the first time, wash it with cold water and a brush to remove some of the white mould. Then dry it with kitchen paper or a cloth, slice it and remove the casing (skin).

    Orecchiette al ragù di capriolo. Heat up the meat sauce slowly, in a small pot over the stove or in the microwave. Boil 2 L of water, add a tablespoon of coarse salt and mix with a spoon. Place 200 g of Orecchiette in the boiling water and stir gently with a spoon. Take aside a glass of the water in which the pasta is boiling. Remember to taste the pasta and regulate the cooking time accordingly! The cooking time on pasta packages is just an indication, especially for handcrafted pasta. This package contains an extra amount of product exactly for this reason: Italians sieve pasta after tasting and feeling that it has the right texture, the so called scolare a sentimento. When the texture is right, i.e. al dente, sieve the water, put Orecchiette back inside the pot, add a bit of extra virgin olive oil and mix gently. Now you can pour the meat sauce and eventually a bit of the water from the boiling pasta: the mixing needs to feel smooth and the pasta needs to sound "smoochy". The red sparkling dry wine combines perfectly with this dish! Place it in the fridge for some hours and take it out 30 min before drinking it - it is best enjoyed fresh!

    You can enjoy Rigatoni with the meat sauce from wild boar in the same way!

    Focaccia di grano e farro alla salvia - farcita. Bake Focaccia of wheat and spelt flour with sage following the recipe Focaccia di grano e farro alla salvia (suggested in the section Recipes). Then fill it with salad, salami and the goat or the sheep cheese. If you want, spread also a thin layer of the mushroom cream with truffle. Enjoy when it is still warm!

    Pane di grano e segale con crema di porcini tartufata, puntarelle e asparagi. Bake a fresh bread with wheat and rye flour following the recipe Pane di grano e segale (suggested in the section Recipes) and enjoy a few slices together with the mushroom cream with truffle and the chicory sprouts. Asparagus combine very well with these flavours!

  • Packaging

    The single products are packed as shown in the first picture. The basket is not included.

  • How to store the products

    You can store the pasta for around two years at room temperature, but once you open the package we suggest to finish it within some weeks. The two meat sauces and the mushroom cream can last for around three years at room temperature, but once you open the jar you need to keep the product in the fridge and consume within a few days. The chicory sprouts in oil can be stored at room temperature for at least one year; once you open the jar, keep it in the fridge making sure that the chicory sprouts are completely covered by the oil (eventually add oil if necessary) and consume within some days. The matured goat cheese can last for around three months in the fridge; once you open the vacuum package, wrap it with food paper and consume within few weeks. The semi-maturedsheep cheese can last for around five months in the fridge; once you open the vacuum package, wrap it in food paper. The salami lasts for a few months in a cool place. Once sliced for the first time, you can keep it for several weeks in the fridge wrapped with food paper or a textile cloth. You can add a plastic film, but just on top of the cut. It is normal to see a change of colour on the cut after some days, or salt crystals if the salami is kept at too low temperature. Just remove the first slice and enjoy from the second! Store the wine in a cool place away from direct light.

  • Product ingredients

    Orecchiette di grano duro Senatore Cappelli: twice milled semolina of durum wheat Senatore Cappelli, water.

    Ragù di capriolo: meat from roe deer (60%), tomato pulp (tomato, tomato juice, citric acid), red wine (contains sulphites), mix of vegetables (carrot, celery and onion in varying proportions), salt, rice starch, olive oil, mix of aromatic herbs, spices, sugar.

    Rigatoni di grano duro Saragolla: twice milled semolina of durum wheat Saragolla, water.

    Ragù di cinghiale: meat from wild boar (60%), tomato pulp (tomato, tomato juice, citric acid), red wine (contains sulphites), mix of vegetables (carrot, celery and onion in varying proportions), salt, rice starch, olive oil, mix of aromatic herbs, spices, sugar.

    Crema di porcini al tartufo: Boletus edulis and mushrooms of the same group (83%), sunflower oil, Tuber aestivum vitt (1,3%), flavourings, salt, ascorbic acid (vitamin C), citric acid.

    Puntarelle sotto’olio: chicory sprouts (65%), extra virgin olive oil, wine vinegar (contains sulphites), salt, chilli.

    Caprino stagionato: raw milk from goat, rennet of plant origin, salt.

    Pecorino semi stagionato: pasteurised milk from sheep, rennet, cheese cultures, salt. On the rind (to be removed before eating): tomato sauce, annatto, iron oxide, calcium sorbate, natamycin.

    Salame montanaro: meat from pig (origin: Italy), salt, dextrose, fructose, spices and flavourings, ascorbic acid (vitamin C), sodium nitrite, potassium nitrate.

    Vino rosso frizzante secco Capriccio di Bacco: fermented grape Lambrusco Grasparossa di Castelvetro (Denomination of Protected Origin). Without added sulphites, contains only natural sulphites (<10 mg/L). 11,5% vol. alcohol.

kr 945,00Price
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