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.
“Grugno e Prugno” Ragout is a new white (without tomato) Caccia e Corte sauce based on semi-wild pork meat, and plums. A truly delicious ragout, perfect for seasoning pasta, but also simply on a warm crouton of bread or polenta.
Caccia e Corte is a small family-run Tuscan artisan company that produces Tuscan ragout, sauces, and pâtés mainly based on local precious meat.
100% Italian semolina pasta, bronze-drawn. Cooking time: 14 min.
This shape is especially suitable in recipes with vegetable, fish, or meat broth. In the city of Livorno, Grandine Soda (called Grandinina there) is traditionally prepared with shelled peas, fresh onions, and meat broth.
It was the year 1928, the young Chiaverini brothers decided to found a small company for the production of jams, just outside the city walls of Florence, nowadays one of the well-known Italian artisan producers.
An explosion of genuine freshness. Here is our Pear Jam enclosed in a colorful plastic jar.
It was the year 1928, the young Chiaverini brothers decided to found a small company for the production of jams, just outside the city walls of Florence, nowadays one of the well-known Italian artisan producers.
An explosion of genuine freshness. Here is our Extra Strawberry Jam.
Caccia e Corte, Pheasant Ragout. The pheasant (Phasianus colchius) which was imported from the East by the Romans found a very favorable terrain in Tuscany. Here it easily reproduced in the undergrowth or in the brow of the fields, and today it nourished and feeds on the numerous anarchic seeds and berries that are abundant rooted in our lands. Excellent to accompany with penne, tagliatelle and farfalle pasta.
Denomination: Chianti Classico DOCG
Production area: Gaiole in Chianti (Siena)
Grapes: Sangiovese 90%, Canaiolo 8%, Colorino 2%
Fermentation: 3 weeks
Maturation: 11 months in vitrified cement tanks and in Adler oak vats of 54 and 56HL. Not filtered before bottling.
Aging: at least 6 months in the bottle
Alcohol by volume: 13.98% Vol
Organoleptic characteristics:
Bright ruby red color with violet reflections, fruity perfume, small fried wood and black cherry. Harmonious, well-structured, sapid and slightly tannic. Pleasant to drink now and perfect for aging 7-10 years.
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