It is finally possible to pair YOUR perfect wine to the Italian courses, all in 5 CLICKS. It will be a practical help to know better wine, food and your favourite tastes.
Start a few clicks long way, start from your favorite kind of wine. Click on the glass
We've studied a unique experience, you will have the possibility to choose wine type, region, alcoholic percentage, price, characteristics and combinations, through this selection our virtual somellier will be able to guide and suggest you the most siutable wine for your needs and tastes. Finally it is possible to identify your ideal wine upon the combination with italian dishes and your preferences. Try our new system, you will certainly like it and... you will always know which is the right wine to taste!
The "Fior di Latte" is an absolutely typical product and a fundamental part of the Southern Italy dairy tradition. Mozzarella is obtained from the curdling of fresh cow's milk brought to 35 degrees, so the addition of natural rennet to form the curd. The cow's milk mozzarella is pinned every day by the diary master following the Apulian artisanal tradition using a stick and a tub, everything is immersed in draining tanks for the ooze obtaining a paste ready for the pinning.
The "Fior di latte" shape is variable: round, nodino, braid depending on the origin.
The Nodini: these are little "Fior di latte" mozzarella typical of Apulia, hand shaped they seems like a little knot. They have an harder paste endowed with a great grade of elasticity.
The "Fior di latte" Mozzarella has a sweet but delicate taste, the best siding is with a mature tomato and 2 leaves of fresh basil realizing a great Caprese, but it is also perfect to but directly cut on a pizza.
Bocconcini Fior di latte: the have a bright and homogeneous skin, white milk colored. The paste is soft and lightly elastic. When it is cut it releases a milky liquid, they represent the perfect starter.
The Nebrodi Mounts Black Pig Capocollo
The definition of "Nebrodi Mounts Black Pig" describes a local race of pigs typical of the territories within the area of the Nebrodi Mounts in the north west Sicily.
Judging from the fossils and the references written by ancient writers, the presence of the animal had been already confirmed during the greek period (7-6 century B.C), as a testimony of the immense heritage that is still nowadays safeguarded in these valleys.
During the middle age its breeding decreased due to the religion of the new conquerers; another factor that determined its decline was the gradual disappearing of woods which previously covered most of the Sicilian territory. In the last years there has been a convinced reintroduction of the breeding of this specie, on which multiple studies have been made in order to give value to its productions.
The Black Sicilian pig is now a officially recognized race and managed by the ANAS (National Association of the Farmers of Pigs)
The Nebrodi Mounts black pig is black skinned, and it has strong black bristles that reach the length of 10cm almost, looking like a mane and reminding of a boar, it has small-middle size (60-65 cm average)
The breeding system is "en plain air", that is to say that the Pig lives exclusively in the natural environment fed with barley and field beans to maintain the organoleptic qualities of its meat and all its natural genuiness.
The Capocollo is taken from the neck of the Black pig and its meat is naturally very salty and perfumed, and it is worked by able masters with natural aromas.
Aspect: Cylindric and lengthened shape
Consistency: tender, compact
Aspect after the cut: The slice is compact and its colour is red intense with some variable fat veins.
Weight: between 1 and 1.8 kilograms.
Smell and Taste: persistent and intense accompanied by the natural species and aromas.
Curiosities: it is exclusively produced with black pig meats from Nebrodi Mounts. It takes its name from the nearest part to the head of the black pig.
- 04/04/2019 -
World Trade Center
WTC FOOD EMPORIUM
In collaboration with the WTC of Trieste
In collaboration with the WTC of Trieste, a company part of the World Trade Centers Association Network with headquarters in New York, which manages the services and activities branded “WORLD TRADE CENTER TRIESTE”, and is willing to promote the international trade through the Network, particularly the one referred to the agri-food and viticultural sectors,. OIP has created the platform B2B WTC FOOD EMPORIUM. More Informations