Aglianico del Vulture – NOCTE, Terra Dei Re
Imperious and precious, complexly textured, from Night Harvest. An exuberant embrace of softness and intensity. Tannins of refined elegance blend with intriguing spices. Wilted rose and violet give it the velvety finish.
- Type of wine: Aglianico del Vulture DOC.
- Harvest period: first decade of November
- Type of harvest: overnight
- Vinification maceration: cold pre-fermentation
- Volume: 14.5%
- Bottle Capacity: 750 ml
- Company: Terra Dei Re
Caciocavallo Lucano – Caseificio Fattorie Lucane (Ruoti)
Amiable, hard, spun-curd cheese made from cow’s milk from the Lucanian plateau. The piece appears to be taken from an elliptical, or pear shape.
The rind is straw-colored, semi-hard and elastic, while the paste is straw-colored, dry and semi-hard with no eyes. It smells a lot of boiled vegetables (cauliflower), along with cooked butter, notes of nut, leather, and-in the mouth-hints of hay
- Cow’s milk
- Rennet, Salt
- 600 gr. approx.
- Company: Fattorie Lucane
Artichokes in oil – Mirogallo (Matera)
Artichokes are grown in the Matera countryside and in the spring period harvested, blanched then in white wine vinegar and preserved in extra virgin olive oil. Masseria Mirogallo is one of the few in Italy that produces and processes its own
vegetables. The plus ultra is definitely the fact that little time passes between harvesting and their processing.
- Artichokes in olive oil, size 280g
- Notes: Produced and processed by the same company
- Ingredients: Artichokes, extra virgin olive oil, wine vinegar
- Company: La Masseria Mirogallo
Baked Olives – Ferrandina, Oroverde Lucano
Olives infornate, a Slow Food Presidium, which we invite you to buy online, are made in Ferrandina, a small town in Basilicata on the Materana Hill. It is one of the most productive areas in terms of Extra Virgin Olive Oil, consider that about 80 percent of its cultivable agricultural areas are olive groves.
The most present cultivar is the majatica which lends itself well to being nfornata; because it has large drupes with a very small stone compared to all the rest of the pulp. The first olives fired of the season come out commercially in January. Processing involves blanching the olives at 90°C and then dry salting them for a short time. The olives, partly dehydrated, are then placed on racks and placed in the oven; in special dryers that reach a temperature of about 50°. The flavor of the 39;olive remains unaltered and is full and sweet typical of the majatica cultivar, with accentuation of flavor given by the baking.
The olives offered for cbuying online have no preservatives, no dyes, and no additives of any kind. The ingredients are majatica olives and salt.
- Slow Food Presidium of Basilicata
- Size 250g
- Ingredients: Majatica olives, salt. There are no preservatives or dyes.
- Ferrandina baked olives go very well with Lucanian cured meats and aged pecorino or
- Lucanian canestrati.
- Company: Oroverde Lucano
Canestrato Pecorino – Moliterno IGP
Lucano cheese produced according to a detailed specification. The sheep and goats must be raised in a specific area of Basilicata and predominantly on pasture. Any food supplements prohibit the use of animal by-products and silage but only and exclusively grain grains such as oats, barley, wheat, corn and legumes such as fava, field beans and chickpeas are allowed.
The milk used cannot be less than 70 percent for sheep’s milk and 10 percent for goat’s milk. In general, precisely a 70% and 30% ratio is preferred. While drying can be carried out at the processing company and lasts from thirty to forty days after the cheese is put in the mold, maturing must take place exclusively in the fondaci of the traditionally vocated area, that is, in the administrative territory of the municipality of Moliterno (Potenza).
Depending on the seasoning, we can find:
- the primitivo, a product having seasoning up to 6 months;
- the stagionato, having seasoning beyond 6 months and up to 12;
- the extra, with seasoning that goes beyond 12 months.
- Maturation of less than 6 months is not allowed.
The color is typical of a pecorino with a well-defined rind and the paste that, from the outside to the inside, changes gradation in color.
The nose is pungent.
Notes Minimum maturation period of 6 months
Size 300 gr. approx.
Ingredients: 80% sheep’s milk, 20% goat’s milk
Company: Consorzio Canestrato di Moliterno
Tarallucci with Fennel
Cookies made with Carosella del Pollino wheat flour. This product is typical of Basilicata and needs 2 days for processing. During the first day the cookies are boiled and are left to dry overnight. The next day they are baked in the
wood-fired as they used to be. Handcrafted products as our grandmothers once made them.
- first boiled and then baked in the oven
- Format 250g
- Ingredients: Carosella del Pollino flour, EVO oil, fennel seeds 1 percent, water, salt and yeast
- Company: Gerardi Vicenzina
Crusco bell pepper
The Peperone di Senise IGP, once dried, is selected and processed by hand to then be fried in extra virgin olive oil, salted and packaged in glass jars that leave the typical organoleptic qualities of the “crusco” unchanged
It requires no cooking and can be used as simple chips to accompany your aperitifs, as a condiment to enrich a first course whether meat or fish or as a side dish.
- Format: jar
- Weight: 20 g
- Company: Masseria Agricola Buongiorno – Senise
Matured sweet salami with no added preservatives
It is made exclusively from cuts such as boneless and denervated shoulder, underbelly, bacon and minced hams from pigs born, raised and slaughtered in Italy. The medium to coarse-grained mixture is embellished with wild fennel (Foenicum vulgare) and small slivers of hot chili pepper. The ‘stuffing takes place in natural pork casings. The peculiarity of the product is the absence of added preservatives.
Features: no added preservatives in the product without preservatives. Gluten-free, lactose-free and
milk protein. Without added polyphosphates and glutamate. The product does not contain GMOs.
Vacuum-packed 300 gr. approx.
Company: Salumi Emmedue
Sweet sliced taut bacon
To produce seasoned pancetta tesa, the belly part with its rind is trimmed, salted, flavored and seasoned for 20 to 30 days in a cool and ventilated environment. The resulting product is a bacon characterized by a sweet aroma of an ancient recipe, great softness and delicacy thanks to the right vein of noble and very white fat. Features: no preservatives added in the product without preservatives. Gluten-free, lactose-free and milk protein-free. Without added polyphosphates and glutamate. The product does not contain GMOs
- Format: slice
- Vacuum-packed 300 gr. approx.
- Company: Salumi Emmedue