Tagliere Filumena (vino)

70.00 iva inclusa

Out of stock

  • Nocte wine
  • caciocavallo
  • artichokes
  • olives
  • pecorino cheese
  • tarallucci
  • crusco pepper
  • spicy salami
  • flake
  • + FREE wooden cutting board

Description

CELTICA SWEET STOUT double malt

Beer with an intense black color, unfiltered raw double malt, sweet and enveloping body, with pleasant toasted notes of special malts with hints of caramel, chocolate, vanilla and coffee, refermented in the bottle. To be served at a temperature of 12-15 ° C. – Sweet Stout Style- Specialty Beer- – EBU 23
AWARDS: Birra Morena Celtica Sweet Stout in its own style has won numerous awards, Best Beer in the World
2019 at the WBA in London, Best Beer in the World 2017 at the WBA in London, Gold Medal 2018 at Craft
Competition International Awards (USA), at the WBA in London 2016, 2017, 2018 and 2019, was awarded
also with the Italian Winner award, at the Australian International Beer Awards (Australia)
Bronze 2018.

  • 6.8% ALC. VOL. – CRAFT BEER
  • Company: Birra Morena

 

Caciocavallo Lucano – Dairy Fattorie Lucane (Ruoti)

Amabile, with a hard stretched curd, obtained from cow’s milk from the Lucanian plateau.
The piece seems to be taken from an elliptical or pear shape. The crust is of a semi-hard and elastic straw color, while the paste is pale straw-colored and free of holes, dry and semi-hard. It smells a lot of boiled vegetables (cauliflower), together with cooked butter, with notes of nut, skin and – in the mouth – hints of hay

Features:

  • Cow milk
  • Rennet, Salt
  • 600 gr. approximately
  • Company: Fattorie Lucane

 

Artichokes in oil – Mirogallo (Matera)

The artichokes are grown in the countryside of Matera and harvested in the spring period, then blanched in white wine vinegar and preserved in extra virgin olive oil. Masseria Mirogallo is one of the few in the Italian panorama that produces and processes its own vegetables on site.
The plus ultra is certainly the fact that little time passes between the collection and their transformation.

  • Artichokes in olive oil, 280g format
  • 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

The baked olives, 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, just think that about 80% of its arable agricultural areas are olive groves.

The most common cultivar is the majatica which lends itself well to being baked; because it has large drupes with a very small stone compared to all the rest of the pulp.
The first baked olives of the season are released commercially in January. The process involves blanching the olives at 90 ° C and then putting them in dry salting for a short period. The olives, partly dehydrated, are then placed on racks and baked; in special dryers that reach a temperature of about 50 °. The flavor of the olive remains unchanged and is full and sweet typical of the majatica cultivar, with an accentuation of the flavor given by the baking.
The olives proposed for online purchase have no preservatives, no dyes, or any kind of additive. The ingredients are majatica olives and salt.

  • Slow Food Presidium of Basilicata
  • Format 250g
  • Ingredients: Majatica olives, salt. There are no preservatives or dyes
    Ferrandina’s baked olives go very well with Lucanian cured meats and aged pecorino cheeses or with canestrati from Basilicata.
  • Company: Oroverde Lucano

 

Canestrato Pecorino – Moliterno PGI

Lucano cheese produced according to a detailed specification. The sheep and goats must be reared in a specific area of ​​Basilicata and mainly on pasture. Any food additions prohibit the use of derived products of animal origin and silage but only and exclusively grains of cereals such as oats, barley, wheat, corn and legumes such as broad beans, field beans and chickpea are allowed.
The milk used cannot be less than 70% for that of sheep and 10% for that of goat. In general, a proportion of 70% and 30% is preferred.
While the drying can be carried out at the processing company and lasts from thirty to forty days from putting into shape, the seasoning must take place exclusively in the warehouses of the traditionally suited area or in the administrative territory of the municipality of Moliterno (Potenza).

Depending on the seasoning, we can find:

  • the primitivo, a product that has matured for up to 6 months;
  • the seasoned, having matured for over 6 months and up to 12;
  • the extra, with maturation that goes over 12 months.

Aging of less than 6 months is not allowed.

  • The color is typical of a pecorino with a well-defined crust and the paste that changes color gradation from the outside to the inside.
  • The nose is pungent.
  • Notes Minimum seasoning of 6 months
  • Format 300 gr. approximately
  • Ingredients: Sheep’s Milk 80%, Goat’s Milk 20%
  • Company: Canestrato di Moliterno Consortium

 

Tarallucci with Fennel

Biscuits made with Carosella del Pollino soft wheat flour. This product is typical of Basilicata and needs 2 days for processing. During the first day the cookies are boiled and left to dry overnight. The next day they are baked in the oven a
wood as it once was. Handcrafted products as our grandmothers once made them.

Product Notes:

  • first boiled and then baked in the oven
  • Format 250g
  • Ingredients: Carosella del Pollino flour, EVO oil, 1% fennel seeds, water, salt and yeast
  • Company: Gerardi Vicenzina

 

Crusco pepper

Once dried, the Peperone di Senise PGI is selected and processed by hand and then fried in extra virgin olive oil, salted and packaged in glass jars that leave the typical organoleptic qualities of the “crusco” unchanged.

It does not require cooking and can be used as simple chips to accompany your aperitifs, as a condiment to enrich a first course of meat or fish or as a side dish.

  • Format: vase
  • Weight: 20 g
  • Company: Masseria Agricola Buongiorno – Senise

 

Spicy cured sausage without added preservatives

It is produced exclusively from cuts such as boned and denervated shoulder, shoulder, bacon and minced hams from pigs born, reared and slaughtered in Italy. The medium-coarse-grained dough is embellished with wild fennel (Foenicum vulgare) and small flakes of hot pepper. The stuffing takes place in natural pig casings. The peculiarity of the product is the absence of added preservatives.

Characteristics: without preservatives added in the product without preservatives. Gluten-free, lactose-free and milk proteins. Without added polyphosphates and glutamate. The product does not contain GMOs.

  • Vacuum packed 300 gr. c.a.
  • Company: Salumi Emmedue

 

Slice of ham

The prosciutto flake is the close relative of culatello. Once the pork thigh is sectioned and the culatello has been removed, the staple remains and follows a process identical to that of the culatello. The prosciutto flake is leaner and smaller than the culatello (between 2 and 2.5 kg). The tastiest and most traditional combination is with bread and butter curls, bearing in mind that this salami should not be sliced ​​too thin, the slice must maintain a certain consistency on the palate.
Characteristics: without preservatives added in the product without preservatives. Gluten-free, lactose-free and milk proteins. Without added polyphosphates and glutamate. The product does not contain GMOs.

  • Format: slice
  • Vacuum packed 800 gr. c.a.
  • Company: Salumi Emmedue

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