| |
|
| Italy Gift: Italian mix gift baskets from Italy |
| |
| We have selected for you the best of Italy to give you the opportunity of purchasing the finest Italian food online and receiving them at home delivered by express courier. For everyone who is interested in purchasing a slice of parmigiano reggiano or Italian ham to prepare a delicious dinner. We'll ship the products to any countries round the world. The following list is only a sample of what we can supply, all provided in different sizes and packaging both for retail and food service. |
| |
| To order, please Contact |
| |
| |
 |
Italian Ham, Prosciutto di Parma gift baskets - Parma ham is a natural food, the only ingredients are pork and salt. The skilled salters, and the patient seasoning in fresh cellars in Parma are the secrets to produce a delicate and unique taste. |
|
| |
| |
 |
Bresaola gift baskets - the bresaola of the Valtellina, produced in Valtellina since 1.600 A.D. is a product from beef salted and naturally seasoned to be eaten raw. The bresaola has a cylindrical shape and must be served cut into fine slices seasoned with oil, pepper and lemon juice. |
|
| The bresaola is highly recomended in people who follow a diet, because it is very richin protein and not very caloric. |
| |
| |
 |
Mozzarella gift baskets - Italian Mozzarella, very soft fresh cheese, rich in calcium, high in protein and lactic flora substances, with the typical light taste of milk is the queen of Mediterranean menu, appreciated all over the world, always on pizza! In the summer months, serve it with fresh tomatoes and basilico. |
|
| Mozzarella of buffalo - it is a fresh cheese produced exclusively from whole buffalo milk and, after drawing and moulding, using natural, traditional procedures. When cut, it produces a white watery fluid with the aroma of milk enzymes. |
| |
| |
 |
Mozzarella cheese for pizza - is a special cheese produced exclusively for pizza. When cut, it doesn't produces the white watery fluid that can damage pizza. |
|
| |
| |
 |
Parmigiano Reggiano gift baskets - The Parmigiano Reggiano is the king of cheeses since 1.300 A.D. The Parmigiano Reggiano is worldwide known as parmesan, due to the real Parmigiano Reggiano is produced only in the area of Parma, north east of Italy. |
|
Even if nowadays there are many cheeses on the market called parmesan cheese, that look like the Parmigiano Reggiano, only the original Parmigiano Reggiano keeps the same methods of production from several years. The Parmigiano Reggiano is good at any time, from breakfast to dinner. as an ingredient for pastaor as a table cheese. The Parmigiano Reggiano is made only in Italy, using only fresh milk without additives, or artificial colourings. To produce 1 kg of Parmigiano Reggiano is necessary more than 15 litres of milk. The original Parmigiano Reggiano looks like a cylinder with a diameter of 400mm and 30 - 40 Kg weight. On the surface you must find Parmigiano Reggiano brand that guarantees the quality. But in the shops, usually you can buy a slice of Parmigiano Reggiano wrapped up into an aluminium sheet and kept in the fridge.
100g of Parmigiano Reggiano are 392 Kcal, 36% proteins, 28% lipids, and 1,3% calcium. |
| |
| |
 |
Caciocavallo gift baskets - is a very savoury, semi-hard pasta filata cheese, made from raw cow’s milk, rennet, salt and starters, according to all requisites required by the regulations in force. It is a typical product of southern Italy and recognized by the law as D.O.P. |
|
| Its name is linked to the ancient tradition of its drying process: whole cheeses were tied two by two, on “horseback” of a stick. The name “Silano” is due to the origins of the products, located in the Sila plateau, in the Calabria Region. Its production follows the typical “stretching process”; nevertheless, in some aspects, it is similar to ripened bovine cheeses: in fact Caciocavallo Silano ripens in special stores at controlled temperatures and humidity, for at least 30 days. The technological process employed is strictly controlled by the official production rules which provide the lactic fermentation of curd. |
| |
| |
|
|
|
|
