Elenco prodotti
Intense, fragrant, precious. The Abbraccio oil is produced at the foothills of Monte Amiata, at more than 600 m height, the place of origin of the Olivastra Seggianese DOP cultivar variety, which is particularly resistant to low winter temperatures. The green olives of the majestic olive trees are harvested - almost entirely by hand - to give origin to an organic oil that blends a spicy taste with a bitter touch. Its inebriating fruity taste is perfect for a dinner with all the trimmings.
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Unique, authentic, organic. The Carnaroli rice form Tenuta San Carlo is created in full respect of the land, from the preparation of the soil to the selection of seeds, the timing for the harvest and the traditional stone processing.
The ideal choice for a creamy risotto with a tasty fish sauce.
Savoury, authentic, traditional. Mullet fish is a native variety of the Grosseto lagoon and the protagonist of this sauce that smells of sea and enriched with tomatoes, black olives and capers. Processed according to traditions dating back to the 16th century State of the Presidi (namely garrisons) the fisherman’s sauce expresses its full taste in a good risotto, the perfect matching to discover and be pleasantly surprised by the tastiness of the fish from the lagoon.
Fragrant, good, spicy. The Cavallucci from Le Logge are realized following the traditional recipes from the 14th century and using a stone-ground ancient wheat flour in a mixture with walnuts, spices and candied fruits. Cavallucci are perfect after a dinner in good company, as it used to happen during the Middle Ages, when they were served in taverns frequented by “cavallai”, who travelled by horse-drawn stagecoaches. Here comes their name and their tastiness is famous since then.
Unmistakable, evergreen, classic. In Tuscany: unmissable. Grannies and mums used to follow carefully the traditional recipe for preparing this fragrant and tasty cream for the Sunday lunch or special occasions. Delicious and light, it tastes best spread on a slice of bread. Mouth watering!
Traditional, appetizing, tasty. The wild boar ragout is a typical sauce of the Maremma cuisine and it is prepared following the rules of the tradition and respecting the slow cooking times. Only a few ingredients: tomato purée, wild boar meat simmered with white wine and extra virgin olive oil, carrots, celery and onions from organic farming and harvested when ripe. The boars of Le Macchie Alte live in the wild. Are you ready to taste a sauce that entails the truly essence of Maremma?
Rich, nutritious, tasty. The lentils of the Fonterosa farm grow in Sorano, the land of tuff. Their unmistakable taste and nutritional properties derive from the volcanic rocks in which potassium is abundant and calcium is not present: for a unique product. They are picked, cleaned and packaged by hand. Delicious and with an extra thin skin that melts in your mouth.
Crispy, tempting, tasty. The mix of pickled vegetables by La Magia is made of seasonal vegetables only, which are grown and processed in the farm itself. Peppers, aubergines, courgettes, carrots, cauliflower, artichokes, celery, pumpkins, fennels, green beans, asparagus seared in sweet and sour and potted with the extra virgin olive oil produced by La Magia, too. As a starter or side dish, mixed pickled vegetables are always a good idea.
Organic, spicy, fragrant. Only a chilly pepper wisely produced can add that touch of flavour: the chilli processed in the Benedictine monastery of Siloe makes that difference. The plants of this “red fire” are grown in the vegetable gardens by the monks in full respect of the principles of the organic farming. With a heat rate 8/10 it is recommended by the Italian Academy of Chilli Pepper, too!
Red, dry, still. It boasts a clearly perceivable and well balanced tannic flavour and a fruity aftertaste. Can you smell the laurel and rosemary? The Mediterranean scrub offers us these notes made of fresh fruits and berries. An intense ruby that gives its best with hearty dishes and red meats.
