Arca del Gusto
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list of the Arca del Gusto
This delightful Riserva Camillone Sea Salt from Cervia,
in the Emilia Romagna region of Italty, is harvested by hand over a
period of 30 days, resulting in a coarse, moist, gray salt free of
bitter minerals. For this reason, the salt is often called "sale
dolce" for its soft, sweet flavor. Some have called this salt
Grigio di Cervia for its gray color and similarities to a French
Pantelleria The capers of Pantelleria are the Italian most
precious capers (Capparis Spinosa Inermis Cultivar Nocellara). They are
the only ones who received the PGI label (Protected Geographical
Indication). Thanks to the combination of the volcanic soil and a warm
and windy climate, capers in Pantelleria acquire a unique taste exalted
only by their salt preservation.
Zibibbo di Pantelleria
Introduced by the Arabs during
their domination, grapevine cultivation and the production of raisins
developed soon in the whole island.
Until the middle of nineteenth century the production of grapes was of
marginal importance for the local economy. In the course of years, by
improving the productive techniques finally a high quality production
was reached. The zibibbo is the most cultivated grape in the island of
Pantelleria. The name comes from the Arab word zibib that exactly
The cultivation technique is of Arabic origin too, and it has demanded
the construction of thousands stone walls in order to create the farming
terraces: to the end of Summer you can see the grapes fruits which are
dried under the warm sun of the Mediterranean in order to produce an
Suino Nero dei Nebrodi
extinction of this breed swine (one of the few survivors in Italy) would
be a great lossnot only for the local economy and the gastronomic
pleasure: Nebrodi, in fact, offers high meat quality. The
Presidium has assembled a group of farmers and butchers and promotes
the rich and varied range of traditional butchers in this area: the
neck, the fresh and dried sausage, salami and bacon.
The traditional method for making Provola dei Nebrodi, a DOP cheese from
Sicily, has been handed down from father to son, and is a laborious
process that requires deft strong hands, as well as a dark damp cave.
Made only in the cold months from the evening’s milking, the raw cow’s
milk is filtered and kept overnight in a very cool place at a
temperature of 40°F (4°C). The next morning, the milk is heated to close
to 100° F (37° C), and mixed with rennet until it begins to solidify.
The mixture is then broken up into small pieces with a special wooden
wheel, adding hot water as necessary until the curd is in pieces the
size of grains of rice. It is then heated, the whey drained off for
ricotta, and the mass placed on a wooden board and covered with a linen
sheet. It’s left to ferment in peace for about 24 hours. The fermented
cheese is then sliced and worked with a wooden paddle by 2 people,
making sure that all the whey has drained off, and then these same
expert hands form the thick curds into the traditional pear shape, tying
the ends with a piece of jute. The cheeses are salted, and then left in
a salt brine for a day, before being hung in a damp dark place for a
minimum of 6 months. It is the only Sicilian provola that is aged – all
others are eaten fresh.
di Grumolo delle Abbadesse. Medium grain "semi-fine" rice, rich
in amylose that gives compactness and the capacity to grow. Soft and
light, it presents itself with thick, compact, well-separated grains.
During cooking it appreciates the delicate hints of hay and pleasant
herbaceous sensations. The balanced release of amylose favours the
perfect smoothness when creamed and makes its decadence more valuable:
the Venetian way of cooking "all'onda".
Amarene di Cantiano
The Lupatelli family created Morello Austera to celebrate their love and
respect for their native lands in the Marche region of Italy. After
discovering that their beloved Amarena di Cantiano cherries were
disappearing, they felt it their duty to re-introduce this incredible
fruit. They began growing local varieties of cherries in 2000. Cherries,
along with mulberries and apples, are now grown all over their six
hectares of land. The microclimate of the farm is a perfect environment
to grow their beloved fruit. They pick and process the cherries at their
own facility on the property. The cherries are grown without the use of
pesticides and bees are used to pollinate the trees.
Black Cherry wine Also known as visciolato or
visner, this drink is part of the ancient Marche aromatized wine
tradition. Produced with a variety of wild cherry (Prunus cerasus), an
acidic fruit with red pulp, a sweet and delicate flavor, slightly bitter
aftertaste and a strong cherry aroma.
* A highly
treasured Pecorino whose origins date back to the 1600’s, Maiorchino is
made from whole milk whose curd is heated to 60 degrees Celsius. The
most expert dairymen gather Maiorchino in one spherical mass from this
extreme heat using only their bare hands. They place it in a cheese mold
(the “garbua”) and then shake it to aid in the removal of liquids. It
takes at least 8 months of aging to obtain the proper Maiorchino,
straw-yellow in color, with a firm crust and a delicate flavor that
becomes spicy with age.
Maiorchino is a typical cheese of the Peloritani Mountains in the
northern part of the province of Messina.
Pistachio di Bronte
* The most
precious and utilized in confectioners’ shops all over the world because
of their splendid emerald-green color and sweet, delicate taste,
Pistachios of Bronte are also the most sanitary pistachios in the world
because the do not contain aflatossine, as do other types. The Pistacia
Vera plant can grow to 8 meters in height and 300 years old. Bronte is
considered the pistachio capital of Sicily because the high lava content
of its terrain allows little else to grow.
An elegant flour obtained from a selection of sweet and remarkable white
corn, cultivated using techniques with little impact on the environment.
The fine grain manufacturing, carried out in an antique mill, according
to the Vicenza traditions, gives a softness that matches a combination
of many dishes; moist, cheese or fried fish. Great also in grilled
slices or fried accompanying roasts and sauces.n.
Not in stock - only on order