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It is an ancient variety of legumes, very similar to chickpea with the highest protein content. In the decorticated chickling version, the skin is removed by a mechanical process, so as to allow its quick use in the kitchen. It does not, therefore, need to be soaked and can be cooked in soups or puree. Perfect with the addition of cooked or raw vegetable ratatouille.

This ancient variety of Tuscan chickpea is suitable for being cooked as a side dish, seasoned with olive oil, salt, pepper, and can also be used in soups for its thin and very digestible skin.

Preparation:
The chickpeas must be soaked for at least 12 hours. Rinse and then boil in cold water. Bring to the boil and cook for about two hours (40 minutes with a pressure cooker). The dose is 80 grams per person. 

Cooking time: 5-6 minutes
Durum wheat semolina pasta with wheat germ, and porcini mushrooms Excellent cooking resistance, more intense flavour thanks to the presence of wheat germ. They are perfect with Tuscan meat ragout o truffle based sauces.

The “Cinta Senese” is an ancient rustic breed of fine pigs, which takes its name from the area of origin, the hills surrounding Siena, and was probably already bred at the time of the Romans. This breed with a dark coat is distinguished from other pigs by a characteristic white band that fastens, "surrounds" the withers, thorax, shoulders, and forelegs and hence the name.

Controlled temperature: 0/+18° C

Worked with artisan passion with the best cuts of meat and lard that are minced, salted, and flavored with spices, then stuffed into natural casings.
The “Cinta Senese” is an ancient rustic breed of fine pigs, which takes its name from the area of origin, the hills surrounding Siena, and was probably already bred at the time of the Romans. This breed with a dark coat is distinguished from other pigs by a characteristic white band that fastens, "surrounds" the withers, thorax, shoulders, and forelegs and hence the name.

Controlled temperature: 0/+18° C
 

Denomination Toscana IGT
Grape varieties: Vermentino 100%
Vintage 2019
Production area: San Donato in Poggio
Average altitude of the land: 350 a.s.l.
Soil type: clayey soils with a notable presence of limestone, marl and alberese.
Vinification: selected harvesting of the grapes by hand when fully ripe with golden grains tending to copper. Maceration in steel for 24 hours with temperature control. Not filtered.
Alcoholic strength: 14% vol.
It is recommended to serve it at a temperature that is not too cold.
Ageing potential: excellent evolutions even after 10 years

This Vermentino strongly references the terroir in the rich texture of aromas and flavours. Mineral and savoury with hints of apple, eucalyptus. Tuscan well-known artist Antonio Manzi realized the label.

WINE AND BEER SHIPPING FOR THE MOMENT AVAILABLE ONLY FOR ITALY
 

Denomination Toscana IGT
Grape varieties: Vermentino 100%
Vintage 2017
Production area: San Donato in Poggio
Average altitude of the land: 350 a.s.l.
Soil type: clayey soils with a notable presence of limestone, marl and alberese.
Vinification: selected harvesting of the grapes by hand when fully ripe with golden grains tending to copper. Maceration in steel for 24 hours with temperature control. Not filtered.
Alcoholic strength: 14% vol.
It is recommended to serve it at a temperature that is not too cold.
Ageing potential: excellent evolutions even after 10 years

This Vermentino strongly references the terroir in the rich texture of aromas and flavours.  Mineral and savoury with hints of apple, eucalyptus. Tuscan well-known artist Antonio Manzi realized the label.

WINE AND BEER SHIPPING FOR THE MOMENT AVAILABLE ONLY FOR ITALY

 

Denomination Chianti Classico Riserva DOCG
Grapes: Sangiovese
Vintage 2017
Production area: San Donato in Poggio
Average altitude of the land: 350 a.s.l.
Soil type: clayey soils with a notable presence of limestone, marl and alberese.
Vinification: maceration in steel for 15-20 days with temperature control. This is followed by the ageing of about a year in new and second passage French oak barriques during which the malolactic fermentation takes place. Refinement in the bottle for at least 12 months before being marketed. Not filtered. 
Alcoholic strength: 14,5% vol.
Ageing potential: the fairly long evolutions are excellent and interesting.

An intriguing and balanced wine with notes of red fruit, toasted hazelnut and violet where the temper of Sangiovese is finely tempered by the sweetness of the tannins. 

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