Irpinia Aglianico doc Monsignore was born in Montemarano, a renowned Irpinia sub-area that gives one of the greatest expressions of Aglianico. The lands of Montemarano are rich in vulcanic materials due to ancient and violent crutions.
Tre Rupi is the name of Falanghina Irpinia DOC, a name that is commonly given to Mount Tuoro ...
Entirely included in the list of traditional Italian agri-food products, the colomba is an expression of the Easter confectionery tradition. Using only mother yeast, combined with the key ingredients of the ancient original recipe, our colomba is distinguished by a delicate hydroalcoholic bath (14 ° vol) with a dual function: preservative and flavoring. It keeps the taste unaltered and gives aroma and softness.
Sarracino is the name of the Fiano di Avellino DOCG, the name of an ancient district and an ancient wood whose trees were destroyed between 1762 and 1768 ...
Why wait for Christmas to be able to taste the panettone? We asked ourselves this, finding an answer to the dilemma of many customers. Using only mother yeast, we have created a confectionery delicacy in which the delicate hydro-alcoholic bath (14 ° vol) guarantees shelf life, aroma and softness. Available all year round, the box is the ideal dessert to always keep in the cupboard.
Calore is the name of the Greco di Tufo DOCG, it takes its name from the river that flows downstream of Mount Tuoro.
Grapes: 100% Greco di Tufo
Soil characteristics: clayey-calcareous
Training system: espalier
Linked to the use of must, with which in ancient peasant recipes they were prepared to be sweeter, mostaccioli are the essence of the Campania confectionery tradition. Characterized by a particular aroma of spices, they come in the classic lozenge shape. It is the softness of the biscuit combined with the crunchiness of the fine dark chocolate coating that distinguishes this product by now known all over the world. Other versions, without spices, have a filling based on cherry jam, hazelnut cream and white chocolate.
Almond pastries are made in 8 different flavours. from the basic dough made of almonds, sugar, and egg white, variations can be prepared with: cocoa, hazelnuts, pistachios, coconut, coffee, alkermes and lemon.
50% Biancolella and 50% Forastera. Terradei Ischia Bianco Doc is a wine with a harmonious, fruity aroma and a typical note reminiscent of Mediterranean citrus and pear. The taste is soft and velvety, moderately acid, dry and well structured. The persistent ending is characterized by the typical hint of Mediterranean citrus.
It goes well with lean appetizers, shellfish, raw seafood, fish-based first courses. Excellent pairing with spaghetti with clams.
It probably comes from east and in 16th century it reaches italy carried with other spices where it is plentiful rich of.
In our country it diffuses from emilia romagna to umbria, even if kind of these cakes are found on tables of different regions for christmas.
To enhance the typical taste of campania, cinquesensi personalises gingerbread with the classic pisto, a mixture of very fragrant spices.
Crunchies are shaped with traditional copper pot caramel and with grains of hazelnuts and toasted almonds.
This batter is rolles out with a rolling pin and manually cut.
