The Ancienne Pharmacie Prestige Liqueurs are realized by distillation of alcohol of agricultural origin and infusions obtained in a natural way from flowers and fruits. Each ingredient is carefully selected and processed to keep its taste characteristics intact. The maceration and infusion of raw materials allow obtaining genuine and premium quality liqueurs.
Alcohol by volume: 18%
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Pearl emmer soup, hulled lentils, and hulled millet, and can be cooked without soaking.
Recipe for 4 people:
Pour 200 grams of emmer soup into about 2 litres of cold and salted-to-taste water, add a glass of white wine, and generously chopped carrot, celery, and onion. Cook for 40 minutes and serve with a drizzle of extra virgin olive oil and grated aged cheese. For the richer soup, add potato in small pieces or in a sprig of spinach at the beginning of cooking.
Einkorn, millet, and decorticated peas. Einkorn soup can be cooked without soaking.
Recipe for four people:
Pour 200 grams of soup into about 2 litres of cold water, salt to taste, and add about 250 grams of tomato sauce. Bring to a boil and simmer for 30 minutes; season with a spoonful of pesto or extra virgin olive oil and parmesan similar aged cheese.
Cavallucci biscuits are typical Tuscan specialties made with a very consistent dough flavored with spices and enriched with nuts. Sweets of ancient origins, already widespread in the time of Lorenzo il Magnifico with the name of “Biriquocoli”, are prepared to be preserved for a long time. Typical ingredients are honey and more recently sugar, flour, nuts, spices, and refined candied fruit. Later they took the name of Cavallucci.
Denomination: Chianti Rufina Riserva DOCG
Grapes: Sangiovese 100%
Vintage: 2018
Vinification: manual harvest with careful selection of the grapes both in the vineyard and in the cellar. Direct pressing of the grapes with pneumatic press and fermentation in steel tanks at a controlled temperature of 28°-30°C with double short daily pumping combined with delestage. Maceration on the skins for about 20 days.
Ageing: after malolactic fermentation, ageing in steel about 8 months and then carefully refined at controlled temperatures for 12 months in French tonneaux and oak barrels of first, second and third passage. Further ageing in the bottle for 6 months before to exit on sale.
Organoleptic characteristics: the brick red of the colour is followed by a rich bouquet of red fruits, violets, blackberries, coffee and leather. It goes well with stewed wild boar, Florentine steak and grilled meats.
Alcoholic strength: 14% vol.
Format: 0,75lt
Its label pays tribute to the work of a Tuscan artist Francesco Nesi who well embodies the combination of art and wine, dream and reality.
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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.
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.
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