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Excellent with cheeses like Parmesan and Parmesan. It can also be served with cold meats.
The name of this recipe (“fagioli a guisa d’uccellini”) has been given by Artusi, because sage is one of the ingredient and it’s a typical herb necessary for little birds (uccelletti) cooking. On tasting it’s pulpy, savoury and excellent.
The name of this recipe (“fagioli a guisa d’uccellini”) has been given by Artusi, because sage is one of the ingredient and it’s a typical herb necessary for little birds (uccelletti) cooking. On tasting it’s pulpy, savoury and excellent.
Classica minestra di verdure toscana, dove l’eccellente materia prima contribuisce a fare di questo piatto, cosiddetto povero, una pietanza gustosa e salutare. I fagioli rossi sono un presidio Slow food.
Classic Tuscan vegetable soup, where the excellent raw material contributes to making this product, so-called poor, a tasty and healthy dish.
Bread soup and tomatoes soup have been from generations the main food for all children. It was enough to cook some bread into water or stock together with garlic, salt and olive oil and the food was ready ! Tomatoes was an option. While garlic was salutary especially against worms and other diseases.
Bread soup and tomatoes soup have been from generations the main food for all children. It was enough to cook some bread into water or stock together with garlic, salt and olive oil and the food was ready ! Tomatoes was an option. While garlic was salutary especially against worms and other diseases.
Ingredients: Onions (75%), Italian extra virgin olive oil (10%), carrots (5%), celery (4%), green peas (4%), salt and pepper.
Ingredients: Onions (75%), Italian extra virgin olive oil (10%), carrots (5%), celery (4%), green peas (4%), salt and pepper.
Ingredients: Toscanelli beans (16%), Tuscan bread ( wheat flour, yeast, water) (12%), organic Tuscan tomato (11%), onion (6%), cabbage (6%), black cabbage (6%), potatoes (6%), carrots (6%), celery (6%), Italian extra virgin olive oil (6%), water, red pepper, salt and pepper.
Ingredients: Toscanelli beans (16%), Tuscan bread ( wheat flour, yeast, water) (12%), organic Tuscan tomato (11%), onion (6%), cabbage (6%), black cabbage (6%), potatoes (6%), carrots (6%), celery (6%), Italian extra virgin olive oil (6%), water, red pepper, salt and pepper.
Superior quality, unfortunately very rare, these wild peas confer this simple preparation, coupled with excellent tomato used, a savory taste and delicate. Good to accompany meat and fish or even tasted it yourself, go just heated and served with a little olive oil and a generous grinding of pepper.
Superior quality, unfortunately very rare, these wild peas confer this simple preparation, coupled with excellent tomato used, a savory taste and delicate. Good to accompany meat and fish or even tasted it yourself, go just heated and served with a little olive oil and a generous grinding of pepper.
Obtained appetizing sauce with olives and capers, chopped coarsely and put together a typical Tuscan fried and tomato diced in fact chosen. Excellent with all types of pasta and also with the delicious bruschetta.
Classic sauce of mushrooms with garlic parsley and thyme with the addition of a great organic tomato. Great with pasta and croutons.
Cream of artichokes and mushrooms flavored with excellent fresh truffle which is enhanced spread oncroutons or sliced bread.
The famous sauce Tomato Ketchup is revived here in a rigosamente crafted with vegetables and choice of first quality. The same sieve of vegetables at the end of the cooking is done by hand patiently to get a fragrant sauce and appealing to the taste.
Mixed vegetables (tomatoes, red peppers, onions, celery, basil, thyme) (60%), white wine, sugar, white wine vinegar, mustard, anchovies (engraulis encrasicolus), malt vinegar (barley), alcohol vinegar, garlic, pepper, salt, natural flavors, modified corn starch, citric acid, sweeteners (saccharine), (contains sulphites).
Mustard is a plant native to Asia, where it grows wild. It is thought to have been cultivated for the first time in 3000 BC in India, and then exported to the West as a precious spice. It was already known to the Romans, who used it in various preparations.The seeds of the plant are planted in spring and produce a yellow flower in June.
Ingredients: Pheasant breast (23%), duck meat (22%), Italian extra virgin olive oil (21%) duck livers (15%), onions (14%), Salina capers (2%), anchovies fillets ( pesce ) (engraulis encrasicolus) (1%), laurel leaves, white wine (contains sulfites), salt and pepper.
Ingredients: Chicken liver (60%), onions (14%), Italian extra virgin olive oil (14%) Salina capers (4%), fillets of anchovies ( fish ) (engraulis encrasicolus) (2%), Vin Santo del Chianti Doc (contains sulphites ) (2%), salt and pepper.