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Gourmet from Emilia

Gourmet from Emilia

Enjoy the gourmet products from Emilia.


This basket contains:

  • Aceto Balsamico tradizionale di Modena DOP invecchiato più di 12 anni (Traditional Balsamic Vinegar from Modena aged more than 12 years)

  • Carpaccio di funghi porcini (slices of Boletus mushrooms in oil and wine vinegar)

  • Parmigiano Reggiano DOP di montagna 40+ mesi (mountain Parmesan matured more than 40 months)

  • Pecorino stagionato (matured sheep cheese)

  • Confettura extra di mirtilli neri selvatici * (jam of wild mountain blueberries)

  • Salame antica ricetta (antique recipe salami)

  • Vino spumante rosé extra dry Noi Due * (rosé sparkling extra dry wine Noi Due)


DOP - Denominazione Origine Protetta (PDO - Protected Denomination of Origin)

* The product is certified organic


The Traditional Balsamic Vinegar from Modena was produced for centuries only for noble families, because incredibly precious and costly. Nowadays it remains priceless, because it is produced only from cooked grape must from a very small region, with a very slow process involving very small volumes. The one we propose comes from Acetaia La Tradizione, a cooperative of craftsmen united by the passion for traditional processes handed down from generation to generation. The cooked grape must is aged for more than 12 years in fine wooden barrels called Batterie, yielding a fragrant syrup with an intense sour and sweet flavour.

The mushrooms and the jam of wild mountain blueberries 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 gathering and using the fruits of the undergrowth for cooking. Here, Primo and his colleagues use traditional recipes and their experience to transform the local wild mountain blueberries and the best mushrooms from Europe into something special, like the two products we propose here.

According to some documents Parmesan cheese was invented by monks in the medieval age and commercialised for the first time in 1254. Our Parmesan is crafted 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. The Parmesan matured more than 40 months is a gourmet product, with flavours and aromas that remind of melted butter, hay and almond. The matured sheep cheese, dense and fragrant, is produced by a local shepherd and brought to you by Ennio. 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 aromatic salami is crafted according to the old ways 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.

Last but not least, 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 fresh and harmonious, produced from the local grape varieties Lambrusco Grasparossa di Castelvetro and Lambrusco di Sorbara.

  • Tips & Ideas to enjoy the products

    Enjoy the Parmesan in chunks together with walnuts and the jam of wild mountain blueberries. Alternatively, try it together with walnuts and citrus honey! To enjoy the matured sheep cheese, cut it in slices, remove the rind and combine it with bread, acacia honey and dried figs. 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).

    Tagliere gourmet. Enjoy the salami, the cheese and the mushrooms together with Tigelle, the typical flat bread from Emilia, and Cipolline in agrodolce, sweet and sour small onions. You can prepare these specialities by following the recipes we suggest (in the section Recipes) or you can substitute them with nice bread and pickles that you buy. Do not forget to enjoy together with a glass of the rosé sparkling extra dry wine! Place it in the fridge for some hours before you drink it - it is best enjoyed cold!

    Fragole con Aceto Balsamico Tradizionale. Get some nice strawberries during the spring, wash them and place them on a serving tray. Pour one drop of Traditional Balsamic Vinegar on top of each strawberry and... slurp! Such a combination of flavours!

    Try the Traditional Balsamic Vinegar also in combination with long-matured cheese, or on top of special meat and fish dishes: just a few drops will be enough to experience extraordinary flavours!

    Do not through out the Parmesan crust! There is no wax, it is just cheese. Use a knife to scrape the surface (just in case it is a bit dirty), cut it into small pieces (e.g. 2 x 2 cm) and bake them in the oven at 180 °C with ventilation for around 10 min. Let the pieces cool down and voilà have got a tasty snack! Gummy and/or crunchy according to the thickness of the pieces. You can also put the pieces in a soup without cooking them!

  • Packaging

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

  • How to store the products

    You can keep the TraditionalBalsamic Vinegar for months, even years. Warmth is not a problem, since it has been stored in warm environments for the maturation process. The mushrooms can last for around three years at room temperature, but once you open the jar you need to keep them in the fridge under their mixture of oil and vinegar and consume them within some days. The blueberry jam can be stored for around three years at room temperature and once opened you can store it in the fridge and consume it within several weeks. The Parmesan can last for several months in the fridge; once you open the vacuum package, put the Parmesan in a plastic container to avoid that it becomes dry. The matured sheep 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

    Aceto Balsamico tradizionale di Modena DOP invecchiato più di 12 anni: cooked grape must. Contains sulphites.

    Carpaccio di funghi porcini: Boletus edulis and mushrooms of the same group (60%), sunflower oil, wine vinegar (contains sulphites), salt, natural flavourings, ascorbic acid (vitamin C), citric acid.

    Parmigiano Reggiano DOP di montagna 40+ mesi: pasteurised milk from cow, rennet, salt.

    Pecorino stagionato: pasteurised milk from sheep, rennet, cheese cultures, salt. On the rind (to be removed before eating): carbon of plant origin, olive oil.

    Confettura extra mirtilli neri selvatici: wild mountain blueberries (55%), brown sugar, 0,7% pectin.

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

    Vino spumante rosé extra dry Noi Due: fermented grape Lambrusco Grasparossa di Castelvetro (Denomination of Protected Origin) and fermented grape Lambrusco di Sorbara (Denomination of Controlled Origin). Contains sulphites. 11% vol. alcohol.

kr 1.245,00Price
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