Achille. Organic whole-grain Carnaroli rice. It has large grain and strong flavour, this rice is perfect for salads and soups or simply seasoned with a drizzle of extra virgin olive oil risotto.
Dedicated to the founder in 1936 of the Tenuta San Carlo.
Tenuta San Carlo organic rice is grown in Tuscany, in the Maremma area, on a family-run farm for four generations.
Ennio. Organic Ribe Rice. It is very versatile for various recipes: from salads to soups, from Arancini to rice cakes, and risottos; with Ribe, you can create many quick and tasty menus.
Dedicated to Ennio, who had the intuition to cultivate the rice in the Maremma plain. In the 1960s, with his wife Olga, he began to create rice fields that are still grown nowadays.
Tenuta San Carlo organic rice is grown in Tuscany, in the Maremma area, on a family-run farm for four generations.
Marcello. Organic Whole-grain Ribe rice. Easy to cook, this is the perfect rice for a healthy meal when you are in a hurry. From an easy "rice bowl" improvised with what we have on hand or simply seasoned with a little extra virgin olive oil, this rice always satisfies the palate.
Thanks to his great passion for the Maremma land, Marcello was able to innovate rice cultivation. Carrying on his parents' work, Olga and Ennio, he introduced the most modern agricultural techniques.
Tenuta San Carlo organic rice is grown in Tuscany, in the Maremma area, on a family-run farm for four generations.
Denomination: Moscadello di Montalcino DOC Vendemmia Tardiva (Late Harvest)
Vintage: 2015
Production area: Montalcino (Siena)
Average altitude 250 m a.s.l.
Grapes: Moscato Bianco
Drying: “Appassimento” (passerillage) on the vine. Harvesting in different passages bringing home each time the bunches at the right point of dehydration.
Pressing: soft pressing after a rigorous grape selection.
Fermentation: slow fermentation at a controlled temperature of 16°C in thermo-conditioned stainless steel until the desired amount of alcohol is reached. The alcoholic fermentation is then stopped by cooling and subsequent filtration of the wine.
Ageing: one year in new barriques and 6 months in bottle.
Bottles produced: 5.111
Format: 0,375
Alcoholic strength: 12%
Residual sugar: 123 g/l
Serving temperature: 12 °
Organoleptic characteristics:
Colour: bright yellow with brilliant gold hues.
Bouquet: refined and elegant with evident fragrant notes of citrus and peach together with delicate floral aromas of yellow rose.
Flavor: reminiscences of fruity scents combined with a fresh vein of acidity that balances the pleasant sweetness. The finish is long and mineral with good persistence.
WINE SHIPPING FOR THE MOMENT AVAILABLE ONLY FOR ITALY
100% Italian semolina pasta, bronze-drawn. Cooking time: 8 min.
Nastri Toscani pasta goes beautifully with game ragout. The Fabbri family traditionally celebrates festivities with a dish using Nastri (or Nastroni) pasticcio, which is made by baking disorderly layers of pasta with a meat sauce and a lot of cheese in a baking dish.
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.
100% Italian semolina pasta, bronze-drawn. Cooking time: 6 min.
Taglierini pasta is delicious with delicate sauces based on fish or vegetables, as well as in soups. In the Romagna region, taglierini are traditionally baked in the dish known as basotti (or bassotti) seasoned with butter and Parmesan cheese.
Giovanni Fabbri suggests enjoying this taglierini with butter and truffle-based sauce.
Organic spelled flour pasta, 100% Dicocco Spelt (Origin: Lazio), bronze-drawn. Cooking time: 10 min.
Stracci pasta is great with any type of sauce, from fish to meat sauces (or game) or simply with extra-virgin olive oil and a sprinkle of cheese. As for vegetables, they are excellent with pesto or chickpea and rosemary sauce.
The “Cialde di Montecatini” are fragrant typical Tuscan biscuits from the homonymous city: Montecatini Terme. Produced following the traditional recipe based on flour, milk, eggs, sugar, and almonds.
The recipe has an ancient history and comes from afar. Flour, milk, and eggs give life to the sheets, very thin and fragrant, finely stamped with one of the symbols of the city, and filled with sugar grains, almonds, and vanilla.
Ideal as a dessert, perfect as a snack, so rich in substances thanks to almonds and their properties. They are the marvelous accompaniment to tea and coffee. They go perfectly with ice cream.
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