This hamper celebrates Naples and two other amazing south Italian regions: Sicily and Calabria.
The hamper contains the iconic tomato passata, fresh buffalo mozzarella, two artisan pasta formats from Gragnano (including must taste squid ink linguine), chopped hot chilli peppers, Calabrian broccoli in olive oil, and a classic of South Italian cuisine: anchovy fillets in olive oil. To finish on a sweet note, delicious Sicilian Cannoli with Pistachio cream are also included.
As a perfect pairing, we have selected and included a bottle of Falanghina del Molise, a highly enjoyable white wine with notes of tropical fruit, limoncello, and even a bit of spicy vanilla on the nose.
An intense red wine with ruby red colour with orange reflexes. On the nose evident roses, raspberries vanilla and balsamic notes. In the mouth it is dry, round and full-bodied with young arrogant tannins, fruit syrup and cinnamon. Balanced and long in the mouth.
Excellent with red meats, garlic dips, game, roasted meats and very strong cheeses.
This grape variety, most probably originally from Germany, was introduced to Alto Adige in around 1900. Today it is cultivated mainly in the Valle Isarco. Sylvaner prefers the well-ventilated and sunny hillsides at intermediate altitudes, in the mid Valle Isarco. The loose and gravelly soils provide this wine with unique breed and although similar to its homonyms from the other side of the Alps, it retains the unmistakable typicality of Valle Isarco wines.
The colour goes from pale yellow to greenish; the nose is pleasantly fresh and fruity, with hints of peach, apple and apricot. Dry,, aromatic, pleasantly fresh, with harmonious body.
Matches with light appetizers, asparagus, wine soups, poached or grilled fish, and as an aperitif.
The hand picking on the hills of the Agrigento area, the soft pressing and the controlled temperature are the cures from which a brilliant straw-colored wine is born, with the golden nuances typical of this pure Sicilian grape. The scent is intensely fruity, and its soft and enveloping taste pleasantly accompanies seafood and fish dishes.
Batasiolo Langhe DOC Chardonnay Serbato has a pale straw yellow with greenish reflections, clear and bright. The nose is fresh and floral, of good intensity and persistence. Dry, pleasantly fresh and long lasting. The final sensation reminiscent of almonds is typical of the denomination.
Great served as an aperitif, with appetizers, pasta dishes, vegetable soups, white meats, fish and shellfish in general. Fresh cheeses enhance its peculiarities.
Pecorino Toscano PDO is a classic fresh, soft paste sheep’s cheese, made from pasteurized sheep’s milk with the addition of selected indigenous cultures, rennet and salt. The minimum aging is 20 days as required by the production regulations to affix the PDO mark in ink. It is eaten usually after 30-45 days, and its sweet and delicate flavor evokes the scent of Maremma and Tuscan pastures.
Today the Manciano Cheesemaking Factory produces about 435,000 wheels of Pecorino Toscano PDO annually, both fresh and aged, distributed in Italy and exported worldwide. Fresh Pecorino is known for its slightly straw-colored crust, white paste, tenderness and fragrant, distinctive flavour. If it could be described all in one word, it would be “sweet.” The aged product, however, has a crust ranging from yellow to deep yellow, a pale-yellow paste and a fragrant flavor, intense but never spicy.
Pecorino Giglio Sardo is a semi-hard sheep cheese; it has hints of hay, hazelnuts, cooked milk. On the palate it is slightly grainy, sweet and soluble, the flavor is not high but it is still very tasty.A balanced cheese with a medium-long persistence and a pleasant finish.
It is compact, lightweight with eyelets. Delicate and aromatic scents, never sharp. The rind is not edible.
Bellone is an ancient vine, already Pliny in Roman times quotes it as a “uva pantastica”. A wine of over 2000 years, widespread in Castelli Romani area and also known as Cacchione, Arciprete or "grape bread" for its subtle and delicate skin. It is one of the classic Lazio native vines, rediscovered on the territory and its represents the real production challenge of SanVitis.
The colour is a brilliant straw yellow with fruity notes of citrus, peach and almond.
Sweet bubbly deliciousness with pears and almonds.
A sweet wine, with an unmistakable aroma. The nose has notes of rose and orange blossom, with sage, lemon, peach and apricot. The palate is fresh and pleasant, with a wealth of floral and fruity overtones.
A harmonious and elegant wine with notes of red fruits and spices. An intense and enveloping structure just like Maremma.
Elegant and spicy, with crisp notes of wild red berry. Beautiful, lively fruit on the palate with a long-lasting, clean-edged finish.
It goes with spicy meat, steak, game, stew and pasta.
A medium dry Primitivo with a purplish red, intense and brilliant colour. Intense, persistent, fine, ripe red fruit, a clean perfume from which there is the spicy from the oak barrels and the grapes themselves. Warm and yet greatly soft and harmonious, in which the tannin is effectively controlled, the acidity supports and is especially fresh and fragrant for its wonderful scent mole, savory, fairly full-bodied, very intense and persistent.
Great paired with traditional Italian dishes such as lasagne, risotto with saffron and roasted turkey.
Ciliegiolo, meaning “cherry-like”, is usually reserved as a blending grape. Bottled on its own, it shows remarkably bright red fruits and fresh acidity. There have been conflicting studies, but Ciliegiolo is either a parent or offspring of Sangiovese.
It pairs well with red meats, white meats, meat-based pasta or rice dishes.
Strong, warm Lagrein with a distinct aroma of ripe blackberries, fine mountain herbs and a smoky grilled charcoal note.
The full taste is beautifully balanced with a wide, long finish. Medium body, a harmonious drink, with an aftertaste of pressure and accentuated cherry notes.
Special with red meats.
A bright straw yellow wine with aromas of fresh fruits and citrus. Dry, soft and with a remarkable freshness.
Perfect paired with white fish dishes, appetisers or with nibbles.
The Greco di Tufo grape variety flourishes in the clayey volcanic soils found in the Province of Avellino (Campania region) where the D.O.C.G. is located.
The aromas are complex with notes of white fruits, citrus and mineral intemingled and the palate is full, rich and suave with pure fruit as the backbone underpinned by a stoney minerality, making this a superb food partner. Try it with shellfish or sea fish, it works a treat.
Best with white fish.
Gorzano is a pasteurized pecorino. Its flavor is enhanced by the presence of a sweet rennet, giving it the right spiciness without being salty. Externally it has a warm brown crust and is aged over 6 months.
Gorzano has a wonderful, pleasing taste when eaten alone or sprinkled with Italian chestnut honey.
GOLD MEDAL AT WORLD CHEESE AWARDS 2019
More than a color, pink is like a suspended mood, a delicate transition from white to red in shades never quite one or the other.
Just a few hours are needed to get that special tint recalling springtime sunsets: you must seize the moment, an instant earlier it\'s too pale, an instant later it\'s too dark. And then a delicate blending with Chardonnay and slow, patient maturation. The rosé colour is given by the Pinot Nero grapes.
Cuvée Prestige Rosé, the ideal Franciacorta for momentous occasions. Especially the most romantic.
Vineyards in Venetian lands, historic wine-producing estates, native grapes, know-how and taste passed down through the ages. Today, these are the ingredients for authentic wines that speak of the vineyard locations and traditional styles brought up to date by Masi.
This is a bright red wine with violet hues. It has notes of red fruit and fruits of the forest with spicy and floral aromas. Finally, Mas\'est is refreshing thanks to its balanced acidity. Good body and structure, with delicate tannins.
Suited to recipes with pork, especially ragu and sausages. It pairs perfectly with cheese, goulash, game.
Light yellow in colour with greenish highlights. Fruity on the nose with notes of apples and citrus fruit rind, delicately floral with notes of acacia flowers and hawthorn. The palate is fresh and fruity, with some light, balancing balsamic notes.
Best paired with fish, clams, mussels, branzino, vegetables, white meat.