The delicate and delicious pork meat finds its best expression in this ham. It is produced by one of the few remaining artisans from S. Daniele. (more…)
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Tasty and sweet-smelling, the Carnia salami is obtained from selected pieces of pork meat, which are mixed with salt, spices and black pepper. It is stuffed into natural casings, the ageing takes place in ventilated rooms and it is smoked with beech-wood. (more…)
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Meat slices flavored with mountain herbs, smoked with beech sawdust and dried. You can eat them cut in little pieces or whole. Sold in vacuum packs, Keep in cool and dry place (0/4 C°).
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It is obtained from the leg of pork, which is boned and processed with salt, garlic, herbs and spices. It is smoked for 3 weeks with not resinous wood such as beech, ash or juniper, and then aged for 6 months. (more…)
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Carnia bacon is obtained from the ventral region of pigs and is laid down and smoked with beech wood. It is a basic ingredient in many dishes such as sauces, rice and meat dishes. (more…)
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The whole leg of boar is aged; the meat is lean and dry, with an intense red color. Boar ham has the strong and sharp taste, typical of game. (more…)
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Loin of boar flavored with herbs and smoked. It is not always available because very rare. Sold in vacuum packs, Keep in cool and dry place (0/4 C°).
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The leanest cuts of boar are processed with pig fat, salt, pepper and wine; it is aged for about 60 days. Sold in vacuum packs, keep in cool and dry place (0/4 C°).
The leanest cuts of boar are processed with pig fat, salt, pepper and wine; it is aged for about 45 days. Sold in vacuum packs, keep in cool and dry place (0/4 C°).
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It is obtained from the leg of boars. The cut is salted, wetted with wine and then stuffed into the bladder casing and aged in cool and ventilated rooms for a period of about 3-4 months.
It is served thin cut with bread. (more…)
This traditional product is obtained from the muscles of boar neck. It has a dark red color and a characteristic, aromatic smell. It is sweet-tasting. (more…)
The whole leg of fallow deer is aged; the meat is lean and dry, with an intense red color. Fallow deer ham has the strong and sharp taste, typical of game. It is obtained by adding a bit salt and pepper. (more…)
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It is obtained from the leg of fallow deer. The cut is salted, wetted with wine, stuffed into bladder casing and then aged in cool and ventilated rooms for a period of about 3-4 months. It is served thin cut with bread. (more…)
The leanest cuts of fallow deer are processed with pig fat, salt, pepper and wine; it is aged for about 45 days. (more…)
The whole leg of red deer is aged; the meat is lean and dry, with an intense red color. Red deer ham has the strong and sharp taste, typical of game. It is obtained by adding a bit salt and pepper. (more…)
It is obtained from the leg of red deer. The cut is salted, wetted with wine, stuffed into bladder casings and then aged in cool and ventilated rooms for a period of about 3-4 months. It is served thin cut with bread. (more…)
The leanest cuts of fallow deer are processed with pig fat, salt, pepper and wine; it is aged for about 45 days. (more…)
It comes from an ancient recipes used to preserve meats in Friuli Venezia Giulia. Peta is a unique specialty, flavored with spices and mountain herbs and smoked. (more…)
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Supreme “Carnaroli” rice, dehydrated porcini mushrooms, spices and vegetables. 300 g. pack
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Supreme “Carnaroli” rice, mix of dehydrated mushrooms, spices and vegetables 300 g. pack
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Supreme “Carnaroli” rice, dehydrated speck and rocket salad, vegetables, spices. 300 g. pack
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Supreme “Carnaroli” rice, dehydrated boar meat, venison and hare meat, vegetables, spices
300 g. pack
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Cooking specialty made with maize flour and dehydrated cheese and chive.350 g. pack.
Cooking specialty made with maize flour and dehydrated porcini mushrooms.350 g. pack.
Cooking specialty made with maize flour and dehydrated boar meat. 350 g. pack.
Cooking specialty made with maize flour and a mix of dehydrated mushrooms. 350 g. pack.
Cooking specialty made with maize flour and dehydrated boar meat, venison and hare meat. 350 g. pack
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This cheese tastes slightly hot. It is obtained from a mix of dairy cheeses and Carnia cheeses with the addition of cram and spices. It is served with potatoes or polenta, with honey, or with gelatine of V erduzz o wine. (more…)
Unusual and fresh, this cheese can matches with mashed potatoes, white risotto, handmade bread and acacia honey.
Pepper-tasting, it is served with white bread, fresh salads and as filling for crepes and omelets.
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It matches with not salted bread (like the one from Tuscany). If fresh, it can be dressed with a sprinkle of oil and accompanies row vegetables. If aged, it matches with prickly lettuce and white celery.
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Covered with walnut leaves – it matches with walnuts, salads, vegetables with boiled potatoes and white risotto.
This cheese is matured in marcs. It is obtained from cow’s milk, placed under fresh marcs of red wines. It matches with bread and boiled vegetables and accompanied by walnuts or by compotes (like wood strawberry marmalade or fruit mustard).
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Montasio is for sure the king of Carnia Alps. If fresh, it can be served with delicate dishes like steamed vegetables. Matured for 2 or 4/8 months. (more…)
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If grated, it is delicious on tortellini and risottos. If slivered, it is perfect to enrich your main courses with pasta or salads. You can also eat it with a slice of handmade bread.
A mix of several mushroom varieties: brown wood mushrooms, oyster caps, shi take and porcini mushrooms.
An unusual hors d’oeuvres. It also accompanies risottos and soups, it gives a special touch to your salads and is an exquisite appetizer. 314 ml. or 1700 ml. pack
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IN EX TR A VIRGIN OLI VE OIL It is an exquisite hors d’oeuvre. 314 ml. or 1700 ml. pack
IN EXTRA VIRGIN OLIVE OIL Traditional hors d’oeuvre of Triveneto area 314 ml. or 1700 ml. pack
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IN EXTRA VIRGIN OLIVE OIL Traditional hors d’oeuvre of Trevisan area 314 ml. or 1700 ml. pack
Hors d’oeuvre. Rare officinal herb from Carnia and Trentino Alps 212 ml. pack
Hors d’oeuvre. It gives a special touch to your salads and is an exquisite appetizer. 314 ml. or 1700 ml. pack
IN EX TR A VIRGIN OLI VE OIL
Exquisite hors d’oeuvre also with roulades and anchovies. 314 ml. or 1700 ml. pack
IN EX TR A VIRGIN OLI VE OIL
Exquisite and unusual hors d’oeuvre also with fishes. 314 ml. or 1700 ml. pack
The sweet compote with garlic and raspberries accompanies Alps cheeses. It exalts the taste and the flavors of all alpine products. It is exquisite on boiled meats. 212 ml. pack
Sweet compote with asparagus and nettle accompanies Alps cheeses. It exalts the taste and the flavors of all alpine products. It is exquisite on cured beef tongue and Trentino meats.
212 ml. pack
Sweet compote with nettle and honey accompanies soft cheeses like stracchino, etc. 212 ml. pack
The sweet compote with red chicory accompanies soft cheeses like stracchino etc. It can also be used as ingredient for all crumbly cakes such as the “sbrisolona” (a crumbly cake from Mantua). 212 ml. Pack
The sweet compote of taraxacum flowers has an intense and balsamic smell. It accompanies aged cheeses like gorgonzola, etc. 212 ml. Pack
Compote of horseradish and apple tastes like mustard: therefore it gives a special touch to boiled meats, mascarpone and other cheeses. 212 ml. pack
Horseradish with straw-yellow vinegar accompanies boiled meats and gives them a delicious, intense aroma. 212 ml. pack
Per colazioni, guarniture di dolci e in abbinamento a formaggi freschi.
GELATINA DI VINO A BASE DI VINO ROSSO REFOSCO. Si abbina a formaggi di media stagionatura o stravecchi. 100 gr
GELATINA DI VINO A BASE DI VINO BIANCO TRAMINER. Si abbina a formaggi delicati. 100 gr
GELATINA DI VINO A BASE DI VINO BIANCO VERDUZZO. Si abbina a formaggi delicati e di media stagionatura.
100 gr
Miele di acacia italiano con succo di mirtillo, fragoline di bosco, more e uva spina. Si abbina a formaggi freschi. 250 gr
Italian acacia honey with blueberries. It matches with fresh cheeses. 250 g. Pack
Italian acacia honey with wood strawberries. It matches with fresh and delicate cheeses
250 g. each Pack
GUBANA is a traditional cake from Natisone-Valleys (Friuli). It is nutrient and light, ideal for breakfast, with thee and a delicious dessert. It can accompany sweet white wines like Verduzzo of Ramandolo. GUBANA is made of wrapped leavened dough and featuring the typical snail shape. (more…)
STRUCCHI are traditional biscuits from Natisone- Valleys (Friuli) made of leavened dough filled with dried fruits and nuts and baked. They are light and tasty and can be eaten at every moment of the day, ideal with coffee.
Delicious biscuits filled with the same ingredients as GUBANA and baked.
300 g. each box.
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