Genoese fresh basil D.O.P
All kind of basil (including genoese basil) originally coming from Asia tropical, was introduced in different areas of the Mediterranean (including Liguria) by the ancient Romans. They attributed the curative properties and in particular aphrodisiac¸subsequently became traditional culture and its use was extended for use in the kitchen.
In Liguria production was limited to the district of Pra, where production of basil has a history millenarian and renowned for its quality. With time the production area is enlarged including the whole range of maritime ligurian territory.
June 4, 2006 was officially inaugurated the "Parco del Pra basil" in the Villa Doria-Lomellini-Podestà, restored by the Province of Genoa. The villa is adjacent to large, modern greenhouses, where it is grown basil.
Extravirgin olive oil 100% italian
It is produced from a selection of fresh and first quality olives, which have not undergone other treatment except the washing, separating from their leaves, the centrifuge and filtration.
Through the use of mechanical means (without using chemicals) will reach a production of high quality extravirgin olive oil.
It has a yellow-gold colour with a slight tinge of green, fruity aroma of almond, sweet taste, aftertaste of almond, with an acidity level of less than 1%.
Olive oil (extra virgin and virgin) is used mainly in cooking to season salads, give flavour to food, store food in the jar and prepare tasty fried.
To collect the olives are used machines that shake (without damage) the branches of trees, by dropping off in networks prepared
Grana Padano Cheese D.O.P
Grana Padano (called Grana) is an italian cheese DOP (origin name protected), whose production dates back to 12th century. For the production of Grana Padano are fundamental stable meadows and cattle. It’s a very friable cheese. It has three seasonal cycles:
-“vernengo” means that it is produced from December to March
-“di testa” means that it is produced from April to June (considered the best)
-“ tardivo o terzolo” means that it is produced from October to November
Roman Pecorino Cheese D.O.P.
Cheese from sheep's milk, thermised and coagulated with lamb rennet paste, which comes exclusively from the herds of origin.
Cylindrical in shape with a flat weight varies, depending on local customs (from 20 kg to 35 kg). It has the dough tough, compact, cooked, slightly look, with a colour ranging from white and pale yellow . Its crust is preferably white. Characteristic aroma and spicy taste.
The paste of the cheese, made from milk coagulated with lamb rennet paste, is subjected to a firing at a temperature between 45 and 48 ° C, and then to break up pellets to determine the size of a grain of wheat. Then pressed and then brine, mostly dry, and in some cases an initial salting in brine and then dry. Dry salting lasts for at least 70 days. The period of maturing, that if prolonged accentuates spicy flavour of the pasta, has a duration ranging from a minimum of 5 months for the cheese table, 8 months for cheese to be grated.
The production and maturation of roman pecorino cheese happening in the territories of the regions of Lazio and Sardinia and the province of Grosseto in Tuscany.
Pinenuts
The pine nuts are the edible seeds of certain species of pines. There are approximately 20 species of the genus that produce seeds large enough to justify the cultivation. In other species of the pine nuts are too small to be appreciated as food, though edible.
The pine nuts are rich in protein and have been eaten in Europe since the Paleolithic period. They are also a source of dietary fiber. The pine nuts are essential for the pesto and various other dishes including cakes.
Salt
The sodium chloride is the salt of hydrochloric and is the common salt. A room temperature is presented as a colorless crystalline solid and odorless, characteristic taste. Its crystals have a cubic lattice whose vertices alternate sodium ions NO + and Cl-ions cloruro. In aqueous solution or molten, conducts electricity.
The first salt is a flavour enhancers used in all the culinary traditions and is known widely used in industry is preserved as an ingredient and as a means of storing food.
The latter property is due to drying the salt on the materials with which it comes into contact, from which extracts water by osmosis. Salt additivity details of elements can be prescribed to treat or prevent certain diseases.
Garlic Vessalico
Garlic is one of the oldest on earth. It has recognized the healing properties. Garlic is a valuable allet blood, heart and respiratory system.
Garlic is a perennial herbaceous plant, whose cultivation is from October to July. The plant, consisting of a bulb composed of 8-14 segments, is eradicated when the reach maturity, then is put in the shade to dry and then packaged in braids called "reste" 25 bulbs each.
For Vessalico, a small town in the hinterland of Albenga (province of Savona), garlic is hundreds of years an important resource. The particularity of garlic Vessalico: smaller but very digestible, making the product unique.
's Ingredients