AGRI-CULT

KNOWLEDGE AND TASTE OF YESTERDAY AND TODAY

Grappa, the italian brandy

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Last Updated (Friday, 24 July 2009 10:19)

Rue, sage, lemon, roots and herbs, blueberries, apricots, juniper and licorice.
These are just some of the infinite varieties of grappa which are produced in our country.

Balsamic vinegar of Modena, the new IGP of ancient traditions

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Last Updated (Domenica, 19 July 2009 16:49)

Cooked grape must matured by slow acetification through the aging in barrels in series made with different woods and decreasing volume. Traditionally placed in acetaie, they were placed in the attics of houses with windows, allowing for frequent aeration and changes of temperature.

'Red caviar' of Calabria

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Last Updated (Monday, 13 July 2009 10:55)

Intense smell, definite and very strong taste, dark red: it is the Nduja, typical spreadable salami that gives to Calabria the name of more spicy region than Italy. The ingredients of this "hell" sausage are actually very simple: beef and pork fat, derived from under-belly, shoulder and thigh, salt and dried red chili pepper and finely milled.

Ciauscolo, a passion from the Marche

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Last Updated (Saturday, 04 July 2009 06:38)

The universe of our delicatessen is enriched by another Protected Geographical Indication.
It’s the Ciauscolo, a typical salami of the Marche region, this time to deserve the IGP recognition.

Fortana, a grape without time

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Last Updated (Monday, 27 July 2009 13:17)

In a land where you eat often and well, drink a lot, where the scent of flowers confuses and the smell of grass cut stuns, many centuries ago borns the grape that in other part of the world not has been transplanted.

It's Fortana, Typical Geographic Indication of Emilia-Romagna, whose coast area is a microclimate ideal for giving rise to a happy and pleasant wine, even with low alcohol content. The grape is spread in an area tended sandy which makes it different from all other grapes in the region and unique.

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