GARDA D.O.P.<br /><br />EXTRA VIRGIN OLIVE OIL<br />PROTECTED DESIGNATION OF ORIGIN<br /><br />Oil from olives harvested only from the best certified trees. The quality of the oil obtained, before being bottled, is guaranteed by a special commission of experts.<br />Varieties: Frantoio, Casaliva<br />Colour: brilliant, green with golden reflections<br /><br />Taste: slightly sweet initial sensation with subsequent bitter and spicy notes of medium intensity.<br />
BIO SPAGHETTO<br />Ingredients: organic durum wheat semolina, water.<br />Origin of wheat : Italy . Control body IT BIO 006, controlled operator H3214<br />Organic durum wheat cultivated in Emilia Romagna and stone milled on the hills of Emilia by an organic stone mill.<br />Slow-drying artisan pasta, suitable for full-bodied sauces.<br />Cooking time: al dente 14 min.<br />The pasta has a shelf life of 2 years after packaging.<br />Average nutritional values per 100 g of product:<br />Energy: 341 Kcal /1426 kj<br />Fats: 1.2 g. of which saturated fatty acids 0.00 g.<br />Carbohydrates: 72.7 g. of which sugars 2.2 g.<br />Fibre: 1.7 g.<br />Salt: 0.001 g.<br />
Laudemio Frescobaldi 2022<br />Italian Extra Virgin Olive Oil<br /><br />For 700 years, the Frescobaldi family has lovingly cultivated over 300 hectares of olive groves between 200 and 500 metres above sea level, where the microclimate gives the<br />olives unique characteristics in terms of freshness and intensity of aromas and flavours. In autumn, the olives are harvested early, before ripening, to capture their emerald<br />green colour and aromatic freshness. The olives are always pressed within a few hours of harvesting, in the estate's own mill in Castello Nipozzano. These rules guarantee<br />absolute quality excellence. Finally, Frescobaldi carries out a strict selection process and only the extra virgin olive oil with the best organoleptic characteristics is selected<br />to become Laudemio Frescobaldi.<br /><br />Climatic trend<br />Summer 2022 will be remembered as a decidedly hot and sunny season. The olive tree, a Mediterranean plant par excellence, strongly benefited from both high average<br />temperatures and long sunny days. The fruit set at the beginning of June was abundant and continued with luxuriant growth throughout the summer. Rainfall was scarce in<br />June and July, becoming more abundant from the second half of August, which allowed the plants good rehydration in the crucial phase of the start of oil accumulation in the<br />olives. From September to the beginning of the harvest, average temperatures began to fall with a wide temperature range between day and night, which stimulated the<br />development of polyphenols and aromatic substances that characterise the great oils of central Tuscany. Harvesting and pressing began on Monday 10 October.<br /><br />Tasting notes<br />Laudemio Frescobaldi 2022 has a strong and pungent character. The colour is intense, emerald green. The aromas recall the fruit from which it comes, a freshly picked and<br />crushed olive. On the palate, the bitterness and spiciness combine in a balanced manner, and typical Tuscan flavours such as artichoke and wild rocket emerge. In the<br />mouth it is very clean and astringent with a long, pungent persistence.<br />
Extra Virgin Olive Oil cold extraction<br /><br />Delicate taste with a slight bitter aftertaste that recalls the fruit not entirely ripe.<br /><br />Store in cool dark place.<br /><br />Average values for 100 ml of product: Energy 3404 kJ / 828 kcal, Fats 92 g of which saturated fat acids 14 g, Carbohydrates 0 g of which sugars 0 g, Protein 0 g, Salt 0<br />g<br />
Mini Schüttelbrot. ERB Schüttelbrot is exclusively handmade, using purely natural ingredients. Crispy and light to the bite, this South Tyrolean speciality<br />goes particularly well with bacon, sausage, cheese and wine.<br />
Eggerhof South Tyrolean Blood Ribbon Noodles 330g<br /><br />Eggerhof blood ribbon noodles are considered a typical South Tyrolean speciality. Since time immemorial, blood noodles or also called Schwoasnudeln have been an old<br />tradition in South Tyrol. Prepared from ox blood and pig's blood, here you have this typical South Tyrolean farmer's speciality as ribbon noodles! Pure pleasure from the<br />South Tyrolean lowlands. Made by hand.<br /><br />Ingredients: Hard WHEAT semolina, blood of ox and pork 15%, fresh free-range eggs, water. Contains GLUTEN. Origin of the wheat: Italy. Country of milling of the wheat:<br />Italy.<br /><br />Cooking time: 10 minutes. Store in a cool and dry place.<br /><br />Average nutritional information for 100g:<br />Calorific value: 1550kJ/352kcal<br />Fat: 2,7g<br />thereof saturated fatty acids: 0,8g<br />Carbohydrates: 69g<br />thereof sugar: 3g<br />Dietary fibre: 2,8g<br />Protein: 15g<br />Salt: 1.1g.<br />
