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At the start of the 20th century Luigi Lazzaris & Son founded a small pastry shop in Conegliano Veneto. After much experimenting, he invented a sweet, spicy delicacy by mixing sugar, quince, candied fruit and mustard oil together. For over 100 years, his confection has won many prizes. Although it was originally produced for a Christmas treat, it is now consumed all year round.
Mostardas originated in the 17th century when farming families prepared a special flour, mustard, vinegar, candied fruit and wine must dressing (wine must is how the recipe adopted the name mostarda) for their holiday celebrations. Modern mostarda is made from quince, sugar, candied fruit and mustard oil. Modern variations include: Veneta Mostarda, Mantova Mostarda, and Fruit (or Cremona) Mostarda.
- Apricot sauce (salsa): Ideal with cold cuts and game or on buttered toast.
- Pear Sauce: perfect with Parmesan and Grana Padano or any aged, robust cheese.
- Orange Sauce: a combination of orange varieties and pure quality mustard oil; its sweet and sour taste is a perfect partner for roast duck, chicken, game and fresh, creamy cheeses.
- Fig Sauce: the fig has been used over the years to embellish simple dishes or adorn aristocratic recipes. An excellent accompaniment to game, hams and fresh or slightly mature cheeses.
- Varieties sold separately.
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Bigio is a unique sheep's milk cheese brought to us from Italy by Il Forteto. This semi-hard cheese is traditionally matured for five months and then matured under ash for an additional two to three months. This method of aging is done to speed up the process, according to an old farmer's tradition, and continues today. While ripening under the thick layer of ash, moisture is absorbed, both preventing the formation of mold on the rind and removing acidity, leaving a sweet and tasty pecorino cheese. Bigio is a versatile cheese, hard enough to grate yet excellent served sliced or chunked as well.- Made from pasteurized sheep's milk.
- Photo depicts whole 4 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States, it is thought of as purely a grating cheese. The rest of the world savours Parmigiano Reggiano as a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state; the artisan's ancient skills and then nature's own good time (aged from 18 to 20 months). What you see today is just what the knights, serfs, saints and kings of old ate!
America's Test Kitchen and Cook's Illustrated have both voted igourmet.com's Parmigiano Reggiano #1 in their quest to find the best Parmesan in America today. "We preferred the igourmet regular and Vacche Rosse Parmigiano-Reggiano by a landslide, ranking them significantly higher than the other cheeses for complexity of flavor and appealing texture. And when we tasted the regular Parmigiano from igourmet against our supermarket cheeses, it was an easy winner."
- Made from unpasteurized cow's milk.
- Photo depicts whole 80 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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This authentic Italian Mortadella is a traditional example whose recipe dates back to the 14th Century. This sandwich meat was first created in a monastery in the center of Italy, near the beautiful city of Bologna. It is characterized by a unique flavor and an exceptional fine texture. The secret of its unique characteristics lies in the selection of spices and in the slow roasting in traditional brick ovens. Made from only the finest ingredients, this premium quality meat is made from Beretta's original recipe.
This mortadella contains pistachios. |
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Authentic Prosciutto is now available pre-sliced in attractive, convenient vacuum-sealed packs. This succulent, fruity Prosciutto is produced, sliced, and packaged in Italy under strict supervision. If our 15 lb. whole leg Prosciutto is too much for you, try one of these on for size!
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Fratelli Beretta, producer of Prosciutto di Parma®, Mortadella, Salami and other Italian specialties, is a family business that has enjoyed success for almost two centuries, owing to their dedication to producing products with the finest ingredients. The statement "La qualitá é una tradizione di famiglia" (Quality is a family tradition) is the motto that guides the company. Sopressata is a style of pork salami that is characterized by a distinctive flavor. Salamis such as these were traditionally handmade in the Italian countryside by peasant farmers and their wives. Today, Beretta Sopressatas are made from the finest ingredients available in ultra-clean, modern facilities in the U.S.A. to exact Italian specifications. Varieties sold separately. |
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This Italian cream cheese is a native of the Lombardy region of Italy, which is also home to the fashion center of Milan and the town of Gorgonzola, or "blue cheese city", as we like to call it. The best-known use of this ultra-rich dairy product is in tiramisu, which means "pick me up" and is a delicate dessert made with mascarpone, liqueur and ladyfingers. It is also delicious straight; topped with fresh berries; or in a savory spread when mixed with anchovies, mustard, and herbs. The distinction 'cream cheese' is only half correct regarding mascarpone. It is made from the cream of cow's milk, but no cheese starter or rennet is used in its production. Rather than being churned like butter, mascarpone is made by draining the moisture from heavy cream using a small amount of citric acid and finely woven cloth. The result is an extremely smooth, slightly sweet, fresh cheese that is similar to Devon Cream or Clotted Cream.- Made from cow's milk.
- Suitable for Vegetarians.
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The full flavor of Tete de Moine is only revealed when the cheese is scraped or peeled in thin ruffles or rosettes using a girolle. The girolle consists of a plastic stand with a vertical rod, upon which a blade is mounted such that it can be cranked in order to scrape the top of the Tete de Moine cheese. A wonderful gift for anyone who enjoys fine Switzerland cheese. This set also makes an impressive display at a small party.- Please Note: Tete de Moine cheese (item 142) is sold separately.
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This Moulard duck leg is seasoned and slowly cooked in duck fat. Enjoy cold or heated up - just reheat on the grill or in the oven. Very flavorful, it is perfect as a centerpiece to an hors d'oeuvre presentation or as part of a main course. Great for Cassoulet. Package contains one leg. |
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This moulard duck breast is fully cooked and ready to enjoy. Simply slice it and place it on your favorite greens. A great way to put some flair into your dinners, without a lot of trouble for the cook. This duck breast is freshly prepared, without liquid smoke or fillers, using a blend of hickory and applewood. (Weight is approximately 6 oz.)
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