Bij aankoop van 6 flessen bespaart u 10%. Fris en levendig, met intense aroma\'s van bramen, kersen en paars fruit, met bloemige/roos-geurende aroma\'s. Perfect in balans, schoon en persistent met zachte, ronde Sangiovese tannines.
Sangiovese is veruit de meest voorkomende druivensoort van Italië. Met 71.000 hectare aan wijngaarden, wat overeenkomt met 11% van de totale beplanting. De bekendste hiervan is uiteraard Toscaanse, want Sangiovese is de druif van de regio\'s opvallende DOCGs (Chianti, Chianti Classico, Vino Nobile di Montepulciano en Brunello di Montalcino), maar het is ook de meest aangeplante variëteit in de naburige regio\'s Umbrië, Marche en Romagna, wat resulteert in Sangiovese wijnproductie met onderscheidende kenmerken, uniek naar hun eigen omgeving. Voor het beste resultaat, schenk over in een karaf - of gewoon mooie grote wijnglazen (tulp-vormig zijn ideaal, omdat ze dienen om op die heerlijke aroma\'s te focussen!) - dit helpt u de parfums en texturen te maximaliseren.
De neus hint naar kersenlikeur en jam afgewisseld met aangename tonen van cacao en kaneel.
Cous Cous is the perfect go-to dish to experiment and try, it goes with all sorts of foods and sauces
The symbol of the nomadic tradition of north African regions, it arrived in Italy in the second half of the 19th century, landing on the coasts of Sicily.
Soon this aliment became part of the Sicilian tradition, masterfully mixed with fish
This format of Pasta was born after the need of the homeowner to use the remaining of different types of pasta. The solution was to put them altogether, and the result is this beautiful mix that has no equals when it comes to pasta e patate and pasta e fagioli (the typical pasta with potatoes and provola and pasta with beans)
This pasta format is ideal for soups and broths, and, thanks to the mastery of pasta Garofalo makers, it will always be al dente
This type of pasta is of very old and antique descent, and their names come from thimbles, ditali in Italian, the tools to protect fingers while sewing.
The Lasagna is one the most iconic Italian pasta dish, a simple square of pasta that can make an infinite range of amazing dishes. One of the biggest classics is with the ragù alla Bolognese (minced meat tomato sauce)
The Lasagna also lonf history and many poets from the middle age cite it in their poems, like Jacopone da Todi and Cecco Angiolieri
Penne are the type of pasta that you can see every week on the Italians\' table. Their versatility makes them the format to go to with all recipes, warm and cold.
This whole wheat variant from Garofalo only add to the taste and are the right choice for a healthy meal
Fusilli come from the most ancient pasta tradition of the Campania region, from the south of Italy.
According to the tradition, the curly shape reminds of the spindle to spin wool. In the past they were made using a knitting needle
The beautiful curly shape of the fusilli makes them the best match for any kind of sauce, the whole wheat flour only adds to the taste
This Pasta originally comes from the land of Napoli, with its traditional curly edges. The name was given in honour of princess Mafalda di Savoia
The curly edge makes for an extremely versatile pasta, and this Gluten Free version will allow anyone to have an amazing experience of flavour
This Pasta from the gulf of Genova, born to match the traditional pesto sauce, is best paired with vegetable and fish sauces
The flat shape and the rough texture, are great to hold delicate and gentle flavours
We suggest serving the Linguine l Pesto adding a bit of fresh pomodorini (tomatoes) that will add colour and texture to the dish
Thanks to the shell shape with the cut in the middle, this pasta perfectly combines with the sauce for an amazing taste experience.
The Gluten Free version is a great alternative for those who dont want to give up on flavour
This format is a reinterpretation of the classical malloreddu sardo that connects this pasta to the sheperds tradition of Sardinia
The Caserecce remind of artisanal quality from their very name (Casarecce means homemade). This gluten free version is made for those who wont give up the flavour of the traditional pasta.
The shape is twisted and open in the middle, to grab the sauce, and the texture is rough, for an al dente experience.
This Mezze Penne are a fun and original twist to the traditional Penne Rigate
The shape and texture are made to hold the sauce, we suggest trying them with a simple, but flavourful, tomato and basil sauce
The typical recipe for this format is with tomato and Mozzarella
Inspired to the harmonious shapes of nature, the Lumaca is a pasta shell for rich and tasty sauces.
This pasta is IGP (Protected Geographic Indication) and bronze drawn, for an amazing texture and the always al dente cooking point
The traditional recipe for this format is, of course Lumaca ca sarza vulluta (Snails with hot sauce).
These penne will bring to your table all the flavour of the ripe wheat
The texture obtained through bronze drawing is accentuated by the finerighe (lines) and will hold the sauce like no other pasta.
Thanks to the high quality of the ingredients, the al dente cooking point is guaranteed
The traditional recipe for this pasta is with a spicy tomato sauce
Originally from Apulia, this pasta is now popular all over Italy, combining tradition and innovation
The roughness obtained with the bronze drawing process makes for a pasta that holds the sauce, for the best experience of flavour
The tradition wants this pasta with Cime di Rapa, though we love a classic, it can go with all kinds of sauces
A classic in the world of pasta, this Spaghetti with wholegrain rice flour may be Gluten Free, but full of taste.
Their amazing texture is a great match for both cold and warm dishes
The history of spaghetti is a very interesting one. Originally a simple dish, seasoned with only olive oil, pepper and cheese, while in 17th and 18th century tomato sauce became popular.
A nice testament to that is in a presepe (nativity scene) in Caserta, where we can see two farmers eating a spaghetti dish