Fioretto is the soft, silky version of Bramata polenta. Bright golden yellow with sweet notes of fresh corn, this supple polenta will surprise anyone with its aroma, texture, and taste.
Bring 2 quarts (2 liters) of water to a boil, preferably in a copper pot. Add a tablespoon of salt. Pour the package of Fioretto in slowly and whisk vigorously until well-blended in order to avoid lumping. Once bubbling, lower the flame and continue to stir for 25-30 minutes with a wooden spoon. Cook until the desired consistency is reached and pour over a wooden board or soup bowls and serve immediately topped with your favorite sauce, cheese, or meats.
Use in place of of cornmeal when making cakes and breads, as well as in making batter for frying vegetables and shrimp for additional flavor and texture. Also makes an excellent coating for pizza crust.
White polenta is usually served in Venice and the surrounding area, as well as in Friuli, where it is known as Polenta Bianca.
Bramata Bianca is made from vitreous white corn that is dried and ground to a coarse meal, the same manner as Bramata polenta. Served both soft and hard, white polenta is present in almost every restaurant around the lagoon of Venice and around the coast line of Trieste.
For a soft polenta, boil 3 quarts of water and pour the white polenta in gently and stir for 30-45 minutes. For a firm, dense polenta, boil 2 quarts of water and proceed as usual. Pour in an oiled cookie sheet or mold and let cool before slicing and grilling or frying.
In response to changing culinary needs across the globe, pasta pioneer Rustichella d’Abruzzo has created a new, one-of-a-kind pasta made exclusively withorganic, gluten-free, GMO-freegreen pea flour. The result is subtle anddelicious green pea flavorin an artisan pasta thatcooks to the perfectal dentebite.
Pastaconnoisseurs will be amazed by the texture and sweet, nuanced flavorof this revolutionary green pea pasta. Forward-thinking chefs will be inspired to get creative.The possibilities are endless: we're imagining a deconstructed split pea soup—think green pea fusilli, diced carrots and pancetta; or tossing it with fresh peas (to really bring on the pea flavor), cultured butter and lemon; or finishing it with mint pesto—or cilantro pesto!—and lemon zest.
Rustichella d'Abruzzo Organic Green Pea Fusilli isproduced in a completely separate gluten-free facility, away from any conventional flour contact. Each box bears the Euro Leaf logo, guaranteeing it certified organic by the European Union and the Controllo e Certificazione Prodotti Biologici (CCPB).
Legume pasta is more delicate than traditional durum wheat pasta. For a perfect al dente bite, please be sure to cook it in abundant salted boiling water and carefully follow the directions on the package.
In response to changing culinary needs across the globe, pasta pioneer Rustichella d’Abruzzo has created a new, one-of-a-kind pasta made exclusively with organic, gluten-free, GMO-free buckwheat flour. The result is subtle and delicious buckwheat flavor in an artisan pasta that cooks to an exquisite al dente bite.
Origins:Several stories are told about the origin of buckwheat in Europe. Most likely, it was introduced by the Arabs during the Middle Ages. Despite its name,buckwheat is not connected to wheat in any way, but is actually related to sorrel and rhubarb.
Pastaconnoisseurs will be amazed by the extraordinary texture and delicate, nuanced flavorof this revolutionary buckwheat pasta. Forward-thinking chefs will be inspired to get creative. The possibilities are endless: Its hearty flavor and sumptuous texture play well with rich, luxurious dishes. Try it with sautéed zucchini, creamy ricotta, lemon zest and Parmigiano-Reggiano.
It's alsosublime in Japanese dishes(think soba)—try folding fresh uni (sea urchin) or miso-scallion butter into the hot pasta, or use it in a simple dashi broth with thin-sliced shiitake mushrooms. For a new take on the late-night Roman staple Olio e Peperoncino, toss Organic Buckwheat Tortiglioni with shredded Savoy cabbage and chiles.
Rustichella d'Abruzzo Organic Buckwheat Tortiglioni isproduced in a completely separate gluten-free facility, away from any conventional flour contact. Each box bears the Euro Leaf logo, guaranteeing it certified organic by the European Union and the Controllo e Certificazione Prodotti Biologici (CCPB). Please be sure to cook it in abundant salted boiling water and handle it carefully.
For over a century the Corneli family has been closely tied to the land in San Vito in Monte, in the hills between Perugia and Orvieto. It is here, in the heart of Umbria, that Giuseppina (nicknamed Pinotta in her family), her husband Antonio, and their son Luigi passionately cultivate over 500 acres (200 hectares) of organic beans.
Pinotta and Antonio, professional dentists, spent their careers traveling back and forth from the University of Perugia to UC Irvine and UCLA to conduct dental research. As a result of their training, they have always taken a scientific and healthful approach to managing their farm.
While home, Pinotta made delicious homemade bean soups and bean pastes for her son to take back to Milan where he was attending college. Luigi spent some of his time promoting the family's olive oil production at various tradeshows in northen Italy. One day Luigi had the brilliant idea to bring his mother's bean pastes and soups to promote the olive oil, and it became a smashing success. They were so beloved, that Luigi was able to convince his mother to begin jarring and selling them. Now, Casa Corneli offers their spectacular beans dried, boiled, and in soups.
Casa Corneli aims to offer beans as close to nature as possible. The entire production—from harvesting to drying, sorting to packaging—is done on their own farm. Casa Corneli was among the first farms in Umbria to become certified organic. Every year they rotate their crops, alternating between planting durum wheat, sunflowers, and legumes such as broad beans, chickpeas and cicerchie. This way they maintain the natural balance of the soil without having to resort to using synthetic fertilizers or chemicals. San Vito also has a very favorable climate and terrain; the area’s soil characteristics, altitude, and sun exposure create perfect conditions for growing legumes. All of Casa Corneli’s legumes are processed without the use of preservatives, additives, or flavorings.
A superfino classified rice, named after the nearby commune of Arborio in the province of Vercelli, this rice cultivar is the most well known Italian rice in the world.
The rice kernels are shorter than Carnaroli, with a burnished uniform opaque creamy color and a solid white center. Arborio has a high starch content that is released slowly in the cooking process, creating a lush blanket of creamy starch that coats each kernel. Commonly used in classic dishes such as Ristotto alla Milanese or even Rice Pudding.
A careful blend of cooked grape must and high quality wine vinegar. Slightly pungent with aromas of dried figs, prune and an earthy and lively acid finish. Try a small amount as a marinade for a rib steak before grilling. Makes the perfect pairing for bitter greens such as chard, broccoli rabe and kales.
Aceto Balsamico Dantehas a wide range of applications but because of its herbaceous, earthy undertones it seems perfectly suited to be used as a marinade for steaks and game of any kind. Deglazing crispy bacon with a splash before removing it from the pan adding a sweet and tangy glaze.
About the Olive Oil This monocultivar extra virgin olive oil is obtained from 100% delicate, ephemeral, and brilliant green Biancolilla olives. As the first olives that are ready to be milled in early September, Biancolilla olives indicate the harvest to come. They are so plump and precious (the yield is less than 8% per 100 kg) that the Titone family instructs all pickers to pluck them one by one from every tree as soon as they are ready. The olives are rushed in small crates to a “cooling room” to reduce their temperature before pressing within a few hours of harvesting.
This is a one-of-a-kind olive oil and very special limited production. Manicaretti can only purchase up to 100 cases a year if we are lucky!
2020 Harvest Tasting Notes Biancolilla is light and fruit-forward, opening with floral and herbaceous aromas. The flavor is delicate and persistent, with mild notes of white pepper and bitter greens. This oil should be used raw as a finishing oil and enjoyed as soon as possible. Overpour this meticulously crafted elixir over fish: raw tuna crudo, poached fish, and grilled fish of all kinds. It also makes a beautiful base for fresh herb-based sauces like pesto and salsa verde. Your bottle should ideally be finished by May!
Sapori Divini is the ultimate everyday oil—now available in a 1-liter bottle!
Crafted from two Sicilian cultivars, Nocellara and Biancolilla, this high-quality, versatile extra virgin olive oil will instantly improve the flavor of every dish in your kitchen. Use Sapori Divini for sautéing, frying, or finishing. Ideal for vinaigrettes, pasta, mashed potatoes, or to finish grilled vegetables. Competitively priced by the ounce.
Last Year's Harvest Tasting Notes A medium intensity-oil with a floral nose, and food-friendly green and fruity flavors. It has a subtle bitterness and finishes with a lingering pepperiness.
Region: Sicily Olive Cultivars:Nocellara and Biancolilla
Fragrant Ligurian basil, delicate extra virgin olive oil, salty Mediterranean pine nuts, Parmigiano-Reggiano cheese, sweet garlic, and a splash of bright white wine vinegar sets the Rustichella d'Abruzzo pesto concentrate in a class of its own.
This pesto concentrate has to be diluted by adding equal amounts of olive oil to taste. Ideal to toss with Rustichella d'Abruzzo Trofie with green beans or with capellini. A very versatile concentrate which can be used in marinades and spreads, in stuffings and for rubbing on grilled fish as well.
This satisfying sauce is a perfect symphony between tomatoes and artichokes. The balanced sweet and acidic tomatopassatais harmoniously blended with pieces of slightly bitter artichoke and fresh garlic.
The farm'svine-ripe tomatoes are picked at the perfect point of ripeness and consistency to ensure unequalled color and flavor. The tomatoes are blanched for a few seconds to remove the peel, passed through a mill, sieved and then set on colanders to drain until they achieve just the right consistency.
Suggestions for use:Heat in a saucepan for at least 4 minutes. Drain pasta before it is al dente, mix with the sauce over high flame and serve immediately. Also delicious spread over warm focaccia or bruschetta. For a perfect aperitivo, try toppingpizza bianca(plain pizza) with the sauce, sprinkle with ricotta salata, and bake.
To enjoy this superb sauce at its best, keep in the refrigerator after opening and consume within five days.
90” Rapida Spaghetti,Rustichella d’Abruzzo’s most innovative product to date,cooks to a perfectlyal dentetexture in just 90 seconds. Made with excellent semolina and dried using a slow, controlled process, thisartisan-quality pasta has a wonderful texture and flavor.
This quick-cooking spaghetti was created especially for high volume restaurants that have depended on the (often wasteful) technique of pre-cooking pasta to reduce serving time.After many years of research and development, Rustichella d’Abruzzo finalized and patented a special bronze diethat extrudes spaghetti with atiny overlap in the pasta structure. This tiny overlapallows for fast cookingbut, once boiled, disappears to the naked eye.
Rustichella d'Abruzzo 90” Rapida Spaghetti is the proud winner of a 2016 FABI (Food and Beverage Innovation) Award, the highest honor given by the National Restaurant Association for culinary innovations that change the way chefs cook and the way we eat.