weat.it, Retailers catalogue, english by wePromote

selected passion

we eat italian

2014 Retailers catalogue

selected passion

weat is a brand of wePromote srl created to promote the Italian enogastronomic excellences.

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The project weat...

...born to spread the philosophy of an informed, healthy and tasty diet through the discovery of excellent Italian products. ...promotes products, producers, and territories through videos and photographic reportages, allowing consumers to make informed choices and purchases. ...selects family businesses dedicated at the preservation of their traditions and territories by adopting, in the production processes, the wisdom and lessons handed on within generations. ... establishes long-term connections with the consumers by listening to opinions, and by offering the opportunity to verify the quality of the products through a live-experience

3 PLAY ME

...provides sales tools such as QR-code (PLAY ME) that are placed on products and document the production process.

The project weat...

... supports scientific research because we want to contribute to improving the quality of life. We believe that the world would be a better place if each company contributed by giving at least 1% of their turnover to voluntary associations and to scientific research institutes. This would represent an important sign of hope for many people. We want to be an example and our producers, along with us, have already begun to do so! Research and volunteering are public goods and, as such they should be supported.

...brings together in a common project producers and holiday accommodations. How? Through our point collection program. At every purchase of our products, customers will receive points that will give them the right to discounts for stays in selected holiday accommodations and live-experiences.

Go to page

006

for more details.

5 If you have a restaurant or a retail business, and you purchases at least three types of products weat, you will be reported as a restaurant/bar or store that consumes and /or sells our high quality products, receiving in this way free advertisement and visibility on our website site.

Live-experiences discover the territories of our producers By purchasing products through weat you can earn points that will give reduction on accommodation and live-experiences in the area of the producers. Hence, we offer the possibility to visit our producers and learn more about the history, traditions and characteristics of their territories.

The point collection program

The weat point cards

How does it work?

wePromote provides the retailer with weat point cards. The cards have unique codes that will allow the customers to accumulate points through the site www.weat.it.

Each product that is accompanied in the price list by this symbol will be accompanied by one or more weat point cards based on the on the prod-uct type and the way the product is sold.

Every purchase of our products in stores or restaurants affiliated to the weat project will be accompanied by weat point cards with a secret code. The consumer will be granted the points by entering the codes on their accounts at www.weat. it. There are four types of weat point cards that shops and restaurants can apply. These are related to different price ranges of products:

Example: Wine Bottle In a restaurant, the consumer has the possibility to buy a wine bottle and obtain a weat point card with a high score, or purchase a glass of wine and obtain a weat point card with a lower score. The points are selected based on the price the consumer pays for the product. On the other hand, stores will be provided only with weat point cards relative to the purchase of the product.

Product price range

weat points card

0€ price ≤ 10€

bronze

served at a Restaurant/ Club (Bar)

10€ < price ≤ 25€

silver

25€ < price ≤ 50€

gold

50€ < price

platinum

R if served in its entirety price of a bottle 28€ = 1 gold weat point card R if served in a glass price for the glass 6,50€ = 1 bronze weat point card if sold in a Store R the same bottle sold in its entirety, price of a bottle 18€ = 1 silver weat point card This method applies also to the other weat products accompanied by the symbol .

Discounts

Vouchers

During the period of their vacation, customers with a voucher have the right to a 10% discount when shopping at the selling points of our producers

There are three types of vouchers that the consumer can take advantage of according to the size of their family or group. Members

required points

800

2+3

1.300

2+6

1.600

Vouchers are valid for 30 days from the first day of the vacation, to allow the consumers to take advantage of discounts for the entire stay in the region.

couple

For max

2 persons

al / From

al / to

0/06/2014

20/06/2014

checK-in

In addition to the discount on the accommodation the voucher gives a 10% discount for other liveexperiences by our partners in Italy, such as guided tours, wine and food tasting, as well as nature experiences.

Once the necessary points are accumulated the consumer may request a personalized voucher which gives the right to a 20% discount on accommodation fares, for a minimum stay of three nights in one of places listed on www.weat.it.

checK-out

10/06/2014

12/06/2014

16/06/2014

20/06/2014

22/06/2014

23/06/2014

Flive-experiences AC SIM I Voucher

PER / FOR

VALIDITÀ / VALID

Nome Cognome del Cliente

FAMILY

FOR MAX

2+3 persons

DAL / FROM

AL / TO

10/06/2014

20/06/2014

STRUTTURE RICETTIVE PRENOTATE / ACCOMMODATION BOOKED

CHECK-IN

Nome Struttura ricettiva A

10/06/2014

12/06/2014

Nome Struttura ricettiva B

12/06/2014

16/06/2014

Nome Struttura ricettiva C

16/06/2014

20/06/2014

Nome Struttura ricettiva D

22/06/2014

23/06/2014

VOUCHER NUMERO / NUMBER

123456789012

DATA DI EMISSIONE / DATE OF ISSUE

20/01/2014

CHECK-OUT

Flive-experiences AC SIM I Voucher

PER / FOR

VALIDITÀ / VALID

Nome Cognome del Cliente

BIG FAMILY FOR MAX

2+6

persons

DAL / FROM

AL / TO

10/06/2014

20/06/2014

STRUTTURE RICETTIVE PRENOTATE / ACCOMMODATION BOOKED

CHECK-IN

Nome Struttura ricettiva A

10/06/2014

12/06/2014

Nome Struttura ricettiva B

12/06/2014

16/06/2014

Nome Struttura ricettiva C

16/06/2014

20/06/2014

Nome Struttura ricettiva D

22/06/2014

23/06/2014

VOUCHER NUMERO / NUMBER

123456789012

DATA DI EMISSIONE / DATE OF ISSUE

20/01/2014

CHECK-OUT

How does this work Sale of the products through retail channels (restaurants, clubs, gourmet shops).

Selection of producers and holiday accommodations with live-experiences.

Sale of products through e-commerce on www.weat.it.

Customers come on vacation and get in touch with the territory through live-experiences, obtaining discounts through the voucher.

Enlargement of the customersÂ´ portfolio through the weat point cards.

Customers accumulate points for every purchase they make though the website or through the retail selling points.

Once reached the right amount of points, customers can choose where and when to go on vacation, and after communicating it they receive their voucher.

Val dâ&#x20AC;&#x2122;Orcia

Products Summary (Table of Contents)

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Wines of Montepulciano (Siena)

Pecorino Cheese of Pienza

Pasta and stone-ground flour from organic agriculture Extra-virgin olive oil from the Senese hills

Pure Saffron from Maremma Toscana

Cured meet, cold cuts e meat

Cured meet of national pork of the Tuscan Apennine

Wild boar and Cinta Senese cured meet of Val dâ&#x20AC;&#x2122;Orcia

Red Meat of Chianina from Valdichiana I.G.P.

Cinta senese meat from of Val dâ&#x20AC;&#x2122;Orcia

The Centellino line Brunello di Montalcino

Wines of Montepulciano (Siena)

Producer

Az. agricola Ercolani Carlo e Marco

The company Ercolani Carlo and Marco was founded in 1988 in Montepulciano, in the heart of Tuscany. It follows the path that the Ercolani’s great-grandfather pursued, in the 40s, driven by his love for the art of wine-making. The passion for the land and its excellent products was passed on to the following gen-erations, in great part thanks to grandfather Sergio who in the 60s laid the foundations of today’s activities. The Porta di Bacco is the first modern selling point for the Vino Nobile di Montepulciano, Vin Santo, olive oil and the sale of salami. Over the years, the company has grown, acquiring new land and extending the production, while keeping a great focus and commitment on the authentici-ty of raw materials, the cultivation process and the traditional cuisine. Nowadays, the company relies on strong organization and an experienced staff that deals with the processing of approximately 150 acres of land, vineyards, crops, truffle, olive groves, catering and direct sales. In additon, the company has opened five different enterprises in Montepulciano and Pienza: the Underground City, the Medici Cellars, The Cellars Tombesi and a shop in Pienza, in which it is engaged in the

production, processing, sale and tasting of products related exclusively to the Poliziano territory such as Vino Nobile di Montepulciano DOCG, Vin Santo DOC, grappa, extra virgin olive oil and fresh truffles. “Since 1940, the history of the Ercolani family is the history winemakers. It is the story of someone who loves and knows the secrets of his own land.” The Ercolani family loves its territory, the production follows the rhythm of the seasons and respects the ecological balance of the area. In addi-tion the company places a high focus on the final product. This is shown by the choice of soils and crops, the quality and the safety standards, the analysis of the production processes, the control of the environment, as well as the importance given to the style of outlets, restaurants and wineries. As grandfather Sergio says: “Everything is essential for the production of quality products.”

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Category

Red wine Product

Nobile di Montepulciano D.O.C.G. riserva Ercolani

Code

Product

Capacity

Year

Gradation

1-002 Nobile di Montepulciano d.o.c.g. riserva ERCOLANI

0,750 lt

2008

13,5%

1-003 Nobile di Montepulciano d.o.c.g. riserva Ercolani

0,750 lt

2010

13,5%

points

Grapes: Sangiovese, Prugnolo gentile, black Canaiolo, Mammolo and Colorino.  Vineyards: well exposed, located around the town of Montepulciano, at an altitude of about 500 meters above sea level the vineyards

at “Villa Bianca” and “Madonna delle Querce”, and 560 meters above sea level for the latest vineyards in “Pianoia.” The land of “Villa Bianca” and “Madonna delle Querce” has a medium texture, tending to sandy and skeleton-rich, while the area of Pianoia has a medium texture, but with a predominance of clay in the lower layers and sand on the surface.

Vinification: after a careful selection of grapes in the vineyard, the grapes are still harvested by hand. The wine is made the traditional way, the frequent pumping over and a long maceration give it a complex structure, which is essential for the long aging in casks and then bottling required by the specification. For the company, the Nobile Riserva represents the ultimate expression in winery obtained after many years of observations and work in the vineyard and in the cellar.  Aging: 12 months in large and medium-sized Slavonia oak barrels (medium toast), 12 months in French oak barrels (medium toast), and at least 24 months in bottle before being put on the market (commercialized). Description and pairing: cgarnet red color with amber tones and delicate scent of violets. With its dry and slightly tannic but

balanced taste this wine goes well accompanied with game, red meats, roasts and mature cheese. We advice to pass the wine a few hours in a decanter before serving at 16 ° -18 °.

Category

Product

Red wine

Nobile di Montepulciano D.O.C.G. Ercolani

Code

1-005

Capacity

Year

Gradation

0,375 lt

2010

13,5%

Nobile di Montepulciano D.O.C.G. Apostoli

points

1-006

Capacity

Year

Gradation

0,750 lt

2011

13,5%

points

Grapes: SSangiovese, Prugnolo Gentile, black Canaiolo, Mammolo e Colorino.

Grapes: Sangiovese, Prugnolo Gentile, black Canaiolo, Mammolo e Colorino.

Vineyards: well exposed, located around the town of Montepulciano, about 500 meters above sea level the vineyards at “Villa Bianca” and “Madonna delle Querce”, and 560 meters above sea level for the latest vineyards in “Pianoia”. The land of “Villa Bianca” and “Madonna delle Querce” has a medium-textured, tending to sandy and skeleton-rich, while the area of Pianoia has a medium texture, but with a predominance of clay in the lower layers and sand on the surface.

Vineyard: well exposed, located at the foot of the hill of Montepulciano, under the cliffs of the farm Apostoli, at an altitude of about 400 meters above sea level. The vineyard Apostoli is one of the most ancient of Montepulciano, proof of this is the presence of the original Prugnolo Gentile vines and other indigenous grapes which are important for the production of this particular Rosso and Vino Nobile di Montepulciano. The soil has a medium texture with predominantly sandy tuff and a part of the skeleton.

Code

Description and pairing: garnet red color and delicate scent of

violets. With its dry and slightly tannic flavor this wine goes well accompanied with game, red meats, roasts and cheeses. We advice to pass the wine a few hours in a decanter before serving at 16 ° -18 °.

Vinification: after a careful selection of grapes in the vineyard,

the grapes are still harvested by hand. The wine is made in the traditional way, the frequent replacements and a long maceration give to the wine a complex structure, which is necessary to deal with the aging in cask and in bottle required by the specification.

Aging: 24 months in large, medium and small Slavonia oak

barrels (medium toast), and at least 6 months of aging in bottle before being put on the market.

Description and pairing: garnet red color and delicate scent of

Category

Product

Red wine

Rosso di Montepulciano D.O.C. Ercolani

Code

1-007

Capacity

Year

Gradation

0,750 lt

2010

13,5%

Rosso di Montepulciano D.O.C. Apostoli

points

Code

1-008

Capacity

Year

Gradation

0,750 lt

2013

13,5%

points

Grapes: Sangiovese, Prugnolo Gentile, black Canaiolo, Mammolo and Colorino.

Grapes: Sangiovese, Prugnolo Gentile, black Canaiolo, Mammolo e Colorino.

Vineyard:s: well exposed, located around the town of Montepulciano, at an altitude of about 500 meters above sea level the vineyards at “Villa Bianca” and “Valardegna”, and 560 meters above sea level for the latest vineyards in “Pianoia”. The land of “Villa Bianca” and “Valardegna” has a medium-textured, tending to sandy and skeleton-rich, while the area of Pianoia has a medium texture, but with a predominance of clay in the lower layers and sand on the surface.

Vineyard: well exposed, located at the foot of the hill of

Vinification: after a careful selection of grapes in the vineyard, the grapes are still harvested by hand. The wine is made in the traditional way, replacements and a short maceration give to the wine a harmonious structure necessary for a short aging.  Aging: 5 months in steel tanks and at least 5 months in bottles. Description and pairing: deep red color and fruity aromas

characterize this young but full of structure wine. It goes well accompanied with game, roasts and red meat. Best served at a temperature of 16 ° -18 °.

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Vini giovani

Montepulciano, under the cliffs of the farm Apostoli, at an altitude of about 400 meters above sea level. The vineyard Apostoli is one of the most ancient of Montepulciano, proof of this is the presence of the original Prugnolo Gentile vines and other indigenous grapes which are important for the production of this particular Rosso and Vino Nobile di Montepulciano. The soil has a medium texture with predominantly sandy tuff and a part of the skeleton.

Vinification: after a careful selection of grapes in the vineyard, the grapes are still harvested by hand. The wine is made in the traditional way, replacements and a short maceration give the wine a harmonious structure necessary for proper refinement.  Aging: 6 months in steel vats and at least 6 months in bottle.  Description and pairing: deep red color and fruity aromas

characterize this young but full of structure wine which goes well accompanied with game, roasts and red meat. Best served at a temperature of 16 ° -18 °. olore rosso intenso e profumi di fruttato caratteriz

Category

Product

Red wine

Chianti colli senesi D.O.C.G. Ercolani

Code

1-009

I.G.T. Salciaia rosso Ercolani

Capacity

Year

Gradation

0,750 lt

2013

13,5%

points

Grapes: Sangiovese, black Canaiolo, Colorino and Ciliegiolo Vineyards: well exposed, located around the town of Montepulciano, at an altitude of about 500 meters above sea level for the vineyard at “Villa Bianca”, and 560 meters above sea level for vineyards latest in “Pianoia”. The land of “Villa Bianca” has a mediumtextured, tending to sandy and skeleton-rich, while the area of Pianoia has a medium texture, but with a predominance of clay in the lower layers and sand on the surface.  Vinification: after a short fermentation only the non pressed must

is poured several times in a traditional manner to enhance and secure primary flavors and aroma.

Aging: 5 months in steel tanks and at least 5 months in

bottle. Descri ption and pairing: bright red young wine, with intense fruit flavor,

fresh and slightly tannic but round taste. It goes well accompanied with red meat, but its freshness makes it pleasant with every food in general. Best served at a temperature of 16 ° -18 °.

Code

1-010

Capacity

Year

Gradation

0,750 lt

2013

13,5%

points

Grapes: Sangiovese with a small percentage of Colorino, grapes that have found their rightful place in our company in the vineyards nestled along “Salciaia” hills. Vineyards: Located in Pianoia, in the farm “Salciaia”, 560 meters above sea level, on loam soil with a prevalence of clay in the lower layers and of sand on the surface.  Vinification: lThe grapes, harvested by hand in the first ten days of October, are chosen and left to macerate in a traditional manner for a long period, resulting in an evolution of the aromas and flavors. Aging: 6 months in steel tanks and at least 5 months in bottle. Description and pairing: this bright red wine is characterized by the harmony of its bouquet which makes it easy to match with every food. Best served at a temperature of 16 ° -18 °.

Category

Red wine Product

Vino rosso I.G.T. fiasco Ercolani

Code

Product

Capacity

Year

Gradation

1-011

Nobile di Montepulciano d.o.c.g. riserva ERCOLANI

0,750 lt

2013

13,5%

1-012

Nobile di Montepulciano d.o.c.g. riserva Ercolani

2,000 lt

2013

13,5%

points

Grapes: Sangiovese, Prugnolo Gentile, black Canaiolo, Mammolo and Colorino. Vineyards: well exposed, located around the town of Montepulciano, at an altitude of about 500 meters above sea level the vineyards at “Villa Bianca” and “Valardegna”, and 560 meters above sea level for the latest vineyards in “Pianoia”. The land of “Villa Bianca” and “Valardegna” has a medium-textured, tending to sandy and skeleton-rich, while the area of Pianoia has a medium texture, but with a predominance of clay in the lower layers and sand on the surface. Vinification: after a careful selection of grapes in the vineyard, the grapes are still harvested by hand. The wine is made in the traditional way, replacements and a short maceration give the wine a harmonious structure necessary for a short aging. Aging: 5 months in steel tanks and at least 5 months in bottle. Description and pairing: deep red color and fruity aromas characterize this young but full of structure wine, which goes well accompanied with game, roasts and red meats. Best served at a temperature of 16 ° -18 °.

Category

Product

Passito (Straw wine)

Distilled wine

Vin Santo D.O.C. di Montepulciano riserva Ercolani

Code

1-011

Capacity

Year

Gradation

0,375 lt

2003

13,5%

points

Grapes: Malvasia, white Trebbiano and Grechetto.  Vineyard: well exposed, located around the town of Montepulciano

at an altitude of about 400 meters above sea level in “Valardegna.”

Production phase: the thick must obtained from white Malvasia, Trebbiano and Grechetto grapes is left to dry for a period of four months on reeds in the historical company cellars. It gets sealed in small oak barrels along with “la Madre” and left there brewing and aging for 8 years. “La Madre”, the essential ingredient for the production of Vin Santo, was found in old XIX century casks in the ancient “Tombesi” palace in Montepulciano. In addition, these barrels contained a small amount of 1962’s VinSanto of exceptional quality, the product of “la Madre” that gave to the company the possibility to reproduce the same results after so many years.  Pouring and bottling phase: after eighth years of aging, the sweet must becomes vin santo. It is thus removed from the casks and is decanted in a traditional manner. After reaching a good clarity and obtaining the certification of DOC Vin Santo di Montepulciano, the Vin Santo is bottled and is ready to be enjoyed.

Description and pairing: amber color with intense and persistent aroma of dried fruit and nuts. Meditation wine, ideal with the famous Tuscan almond biscuits, dry desserts and tasty cheeses. Best served at room temperature.

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Vin Santo

Grappa da vinacce di vino Nobile di Montepulciano D.O.C.G.

Code

1-012

Capacity

Gradation

0,700 lt

45%

points

Distilled from marc of Vino Nobile di Montepulciano D.O.C.G. Ercolani.

Cheese Pecorino of Pienza

Producer

Fattoria Buca Nuova

Fattoria Buca Nuova has produced and sold the Pecorino of Pienza (Sheep’s milk cheese of Pienza) for generations; a speciality food which is known all around the world and which you can find only in the Orcia Valley, in Tuscany. The story of Fattoria Buca Nuova began in 1966 when, in order to start their own agro-pastoral activity, Cugusi Pietrino and his wife Mulas Maria Antonia - together with their six children -moved from Sardinia to an old rural farmhouse in Montepulciano, called “La Buca Nuova”. Respecting the Tuscan tradition and by using only Tuscan milk, the diary activity has been handed from father to sons and has preserved the ancient and peasant productive methods and traditions such as the use of morchia, walnut leaves and the immersion and maturation of cheese in the marc. Fattoria Buca Nuova boasts a wide variety of Pecorini

di Pienza which are different in terms of seasoning and properties, from Marzolino di Pienza to semi-mature Red Pecorino or to mature Gran Riserva Pecorino. These highquality sheep’s milk cheeses are realized with the care and patience which distinguish the Fattoria Buca Nuova working process. They can be tasted with Tuscan red wines but also used for savoury and traditional dishes. During the years, Fattoria Buca Nuova has received many prizes for the tastiness and the quality of its own products: Premio Pienza 2013 for the Pecorino cheese of Val d’Orcia and of the crete senesi; Premio Sapori Senesi for the best Pecorino senese, as well as the 3rd edition of Pecorini d’Italia.

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Category

Product

Seasoned cheese

Red Pecorino of Pienza

Code

Wheel weight Ca. (1)

2-002

Riserva Morchiato Pecorino of Pienza

points

1,30 kg

The red color of this cheese produced with sheep’s milk is due to its treatment. The “whole cheese” is manually smeared many times with olive oil and tomato sauce: this is one of the most ancient methods of food preservation. This is a typical process for a pecorino with a middle seasoning, which helps to maintain the taste of the chees, and makes its savour and scent stronger and sweet-smelling. This cheese has a strong scent and it is tasty. It goes very well with full-bodied and robust red wines. Ingredients Pasteurized sheep’s milk, cultures, rennet,

salt.

Seasoning 45-60 days Additives and preservatives None

(1) The avarage weight may vary of about 5%.

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Seasoned Pecorini

Code

2-003

Wheel weight Ca. (1)

points

1,30 kg

The deposit (morchia) is a thick layer that remains on the bottom of the earthenware pot after olive oil has been poured into it during the winter, from freshly squee-zed olives, to be preserved and used until the end of the following year. In spring, the oil has already become limpid because the “dregs” have already settled. It is then poured and separated from the dregs - which the peasants used to spread over the whole form of the cheese (often being mixed in with the cinders), in order to create a natural crust, and allowing a long seasoning. Therefore, maintaining an even stronger taste and aroma. Ingredients Pasteurized sheep’s milk, cultures, rennet,

salt.

Seasoning 90-180 days Additives and preservatives None

Category

Seasoned cheese Product

“Gran Riserva” Pecorino cheese

Code

Product

Wheel weight Ca. (1)

2-004

“Gran Riserva” Pecorino cheese

5,00 to 6,00 kg

2-005

“Gran Riserva” Pecorino cheese in wedges vacuum-packed

0,75 kg

2-006

“Gran Riserva” Pecorino cheese in wedges present packaging

0,70 kg

points

The pecorino “Gran Riserva” derives from the oldest traditions of Tuscan agriculture. This cheese was left to mature and be eaten during the winter. A huge mould weighing five or six kilos a longer seasoning and a strong and harmonius flavor, which was developed through the slow seasoning. The Pecorino Gran Riserva even provides the very flavor of the Tuscan countryside; one of sweet-smelling pastures and pure air, which allows a slow, inimitable seasoning during the years to fol-low. This cheese is appropriate for special occasions, combined with an excellent wine such as Bunello di Montalcino or Nobile di Montepulciano. Ingredients Pasteurized sheep’s milk, cultures, rennet, salt. Seasoning: Minimum 180 days up to 2 years Additives and preservatives: None

Category

Fresh cheese Product

Marzolino of Pienza

Code

Product

Wheel weight Ca. (1)

2-007

Marzolino of Pienza

0,70 kg

2-008

Marzolino of Pienza with truffle

0,70 kg

2-009

Marzolino of Pienza with peperoncino (chili)

0,70 kg

points

Marzolino is one of the most prestigious Tuscan cheese and has ancient origins. Today, as in the past, the cheese is produced with the sheep milk at the beginning of spring, when pastures offer the youngest and sweetest-smelling grass. In the past it was handmade by peasant-women, who used squeezed the curd milk into typical oval-shaped balls, that were then put out and dried on fir-tree benches. The Marzolino tradition has been revived in the form of a particularly light cheese which preserves all scents of raw pastural herbs grown amongst tuscan hills during spring. Interesting stories link Marzolino´s name with historical events such as the wedding of Caterina de ‘Medici with Henry II of France. On that occasion, dated docu-ments report that Caterina de ‘Medici brought with her “good olive oil, beans and marzolini.” Another interesting story concerns Cosimo de ‘Medici, in 1600, who sent as a gift to the Pope “vinsanti and marzolini.” The cheese can be served as an appetizier or as a dessert, and it goes well with red wines like the Red of Monte-pulciano and Montalcino. Ingredients Pasteurized sheep’s milk, cultures, rennet, salt. Seasoning: 10-20 days, 20-30 days if flavored with chili or truffle. Additives and preservatives: External treatment with preservative E203-E235.

Category

Product

Seasoned cheese

Riserva Foglianoce Pecorino of Pienza

Code

2-010

Wheel weight Ca. (1)

points

1,20 kg

The Tuscan peasants’ families used to preserve the shape of pecorino cheese by placing each one into an earthenware pot (locally termed “ziri”), after having first greased them with the sediments of olive oil and then separated them with layers of walnut leaves, which kept them intact for a long time. By using this system, they suceeded in producing a well-matured and distinctively flavored cheese, because it could “breathe” through the pot and absorb the natural scent of the wal-nut leaves at the same time. This old tradition, typical of Pienza and the Val d’Orcia area has been revived to create “Riserva foglianoce”, a cheese that restores the charm of an ancient flavor. It goes well with sweet and dry liquour wines. Ingredients Pasteurized sheep’s milk, cultures, rennet,

salt.

Seasoning 120 days ca. of which 40 in ziro with walnut

leaves.

Additives and preservatives: None

Pecorino of Pienza flavored with Marc

Code

2-011

Wheel weight Ca. (1)

points

1,30 kg

Con la stagionatura il formaggio si arricchisce e acquista The seasoning has been always been a very important phase of the production of cheese as it is enriched and gains unique savours. Thanks to seasoning, the cheese assimilates some nuances of extremely refine tastes and smells from the air and the environment. This is the exact opposite of homogenization which is obtained through industrial techniques. Pecorino with must has given surprising results because it underlined the combination between cheese and wine which is considered one of the peaks of gastronomic refinement in spite of its own simplicity. The best “whole cheese” of pecorino matures in small bottles immer-sed in the marc. The cheese “breaths” the strong scent of wine for several months and it gains a taste of indescribable harmony. It goes well with important red wines as the Brunello di Montalcino or Nobile di Montepulciano. Ingredients Pasteurized sheep’s milk, cultures, rennet, salt. Seasoning 120 days ca. of which 40 in containers with

pressed grape marc.

Additives and preservatives None

Category

Product

Seasoned cheese

Fresh cheese

Fossa Pecorino Cheese of Pienza

Code

2-012

Wheel weight Ca. (1)

Fresh Pecorino of Pienza

points

Code

2-001

1,30 kg

The “formaggio di fossa” (hollow cheese) is the result of the fusion of the Tuscan and the Romagnan ancient traditions. It has been produced for centuriesin between Faenza and Forlì by eaving the cheese seasoning in natural hollows, well aired and dug in the tuff. The ripening starts at the beginning of August and the hollows are opened again in November. In this way, the cheese has “breathed” for some months the air filtered by the tuff, gaining the flavor of a natural seasoning. The cheese of the Buca Nuova of Pienza has its seasoning in the ancient “Venturi Hollows”, which have adopted a severe regulation of controlled seasoning in order to respect the traditional method. The hollow cheese matches with great wines such as Nobile di Montepulciano and Brunello di Montalcino.. Ingredients Pasteurized sheep’s milk, cultures, rennet,

salt.

Seasoning: Minimum 150 days Additives and preservatives: None

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Pecorini freschi

Wheel weight Ca. (1)

points

1,25 kg

Pecorino Fresco is a white, very soft and buttery cheese with a thin rind. The subtle scent and the delicate taste recall the perfumes of the pastures of Orcia Valley, which is rich in aromatic plats and rare herbs, for example garden savory. You can taste this cheese in every occasion, alone or with simple dishes. It goes well with red or fresh and young rosé wines. Ingredients Pasteurized sheep’s milk, cultures, rennet,

salt.

Seasoning: 10-20 days Additives and preservatives: External treatment with

preservative E203-E235.

Category

Fresh cheese Product

Primocacio of Pienza

Code

Product

Wheel weight Ca. (1)

2-013

Primocacio of Pienza

1,30 kg

2-014

Primocacio of Pienza in portions (5 portions of 250 gr ca.)

1,30 kg

points

The first salt is the new product of Fattoria Buca Nuova. The Odyssey of Homer told about “curd cheese” and described the working process: “ the milk in pails or in jugs coagulated, it took shape in woven baskets where it parted from the liquid element and it was ready to be eaten the day after”. Primocacio of Fattoria Buca Nuova is produced with sheep’s milk, vegetable rennet (Cynara cardunculus) and salt. It is very fresh and delicate with the typical taste of the just milked milk, a non-existent rind, raw white dough with small holes (eyes). If you slice it, it sheds pearly tears and it gives off scent of pastured grass. It is a light and dietetic product. It is ideal, if it is eaten raw or with extra-virgin olive oil, salt and pepper. It goes very well with raw vegetables, young white wines and if you roast it on large pieces of bread. Ingredients Pasteurized sheep’s milk, cultures, rennet, salt. Seasoning: 1-15 days Additives and preservatives: None

Category

Fresh cheese Product

Ricotta Cheese Code

2-015

Wheel weight Ca. (1)

31 points

1,80 kg

The Ricotta is obtained exclusively from sheep’s milk, consisting of a soft, delicate, creamy and tasty texture. It can be enjoyed either on its own or sweetened and flavored with sugar, honey, jam or cocoa. It is also the main ingredient for many typical recipes; such as spinach and ricotta ravioli, cannelloni and ricotta and spice-filled cake. Ingredients Serum from sheep’s milk and added milk Seasoning 1-15 days Additives and preservatives: None

Pasta and stone-ground flour from organic agriculture

Producer

Az. agricola Grappi Luchino

Located between the green and fertile hills of the Orcia Valley (Val d´Orcia), “Grappi Luchino” is managed with passion and care by the company owner and his family. The company, certified organic since 1992, covers an area of about 85 hectares where it cultivates spelt, common and durum wheat, as well as chickpeas and lentils. The mill and pasta factory is located in the Spedaletto area where the grain is ground into flour and transformed into artisanal pasta using the bronze die extrusion process and dried at low temperatures. The main products are flour and artisanal pasta which are processed in the old stone mill and the pasta factory. The stone-ground flour, which is characterized by a courser grind and a strong aroma, preserves the germ of the grain and all the natural substances contained in it.

The stone-grinding process of wheat minimizes overheating of the flour and preserves the vitamines. In contrast to the industrial processing, the stone-grinding process preserves the germ of the wheat which is rich in nutrients such as group E, B and minerals such as phosphorus, potassium and magnesium. The company has been certified organic since 1992 (CCPB) and has participated in the experimental project “Dal Grano al Pane” (from grain to bread) sponsored by the Rural Development Sector of the Siena Province in collaboration with the Faculty of Agriculture of the Università degli Studi di Firenze, for the reintroduction of ancient indigenous varieties of wheat.

The pasta is produced according to traditional techniques such as bronze die extrusion and slow drying at low temperatures. Among the most charac-teristic shapes of pasta, the company produces fresh and dry Pici, as well as Pappardelle.

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Category

Product

Pasta

Pici

Code

3-001

Pici of spelt

Packaging

points

500 gr

Code

3-002

Packaging

points

500 gr

Artisanal pasta produced with stone ground organic wheat flour, extruded through bronze and dried slowly at low temperatures (between 38 and 45 degrees). Bronzedie extruded pici should be dried relatively slowly (each drying cycle lasts about 30 hours) to ensure the best results.

Ingredients Organic durum wheat semolato Senator

VALORI NUTRIZIONALI This pasta, made with stone ground

Cappelli, organic soft wheat flour Verna, 30% water.

spelt flour has a higher content of fibers and minerals than the industrial pasta, as well as a lower glycemic index. Spelt is high in vitamins (mainly group A, E, C and B), minerals (magnesium, iron calcium) and zinc.

Ingredients Spelt flour and 30% water.

Pici is a hand-rolled pasta, like a fat spaghetti which dough is typically made from flour and water. Pici is the ancestor of spaghetti and originates in the province of Siena in the southern part of Tuscany. The origin of Pici dates back to the Etruscan era and it is documented thanks to a fresco found in an etruscan tomb. The name Pici originates from the word â&#x20AC;&#x153;appiciareâ&#x20AC;?, that describes the way the strip of dough is rolled between one palm and the table, while the other hand is wrapped with the rest of the strip of thick pasta which is not uniform in size and has variations of thickness along its length. The popular tradition o f this food is reflected in the many festivals dedicated to it, such as the Celle sul Rigo festival which has been held for over forty years.

Category

Product

Pasta

Tagliatelle

Code

3-003

Packaging

Pappardelle

points

500 gr

Code

3-004

Packaging

points

500 gr

Artisanal pasta produced with stone ground organic wheat flour, using traditional techniques such as the bronze die extrusion and dried slowly at low temperatures. (between 38 and 45 degrees). Bronze-die extruded tagliatelle are dried slowly for about 18 hours in order to ensure the best results.

Artisanal pasta produced with stone ground organic wheat flour, using traditional techniques such as the bronze die extrusion and dried slowly at low temperatures. (between 38 and 45 degrees). Bronze-die extruded pappardelle are dried slowly for about 18 hours in order to ensure the best results.

Ingredients Organic durum wheat semolato, organic soft

Ingredients Organic durum wheat semolato Senator

wheat flour, water.

Cappelli, organic soft wheat flour Verna, 30% water.

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Pasta

Category

Product

Pasta

Paccheri

Code

3-005

Mezzi Paccheri

Packaging

points

500 gr

3-006

Packaging

points

500 gr

Artisanal pasta produced with stone ground organic wheat flour, using traditional techniques such as the bronze die extrusion and dried slowly at low temperatures. Paccheri are dried slowly for about 14 hours in order to ensure the best results.

Ingredients Organic durum wheat semolato Senator

Cappelli, organic soft wheat flour Verna, 30% water.

Code

Cappelli, organic soft wheat flour Verna, 30% water.

Category

Product

Pasta

Penne

Code

3-007

Pennette

Packaging

points

500 gr

Code

3-008

Packaging

points

500 gr

Artisanal pasta produced with stone ground organic wheat flour, extruded through bronze and dried slowly at low temperatures. Penne are dried slo-wly for about 12 hours in order to ensure the best results.

Ingredients Organic durum wheat semolato Senator

Cappelli, organic soft wheat flour Verna, 30% water.

Category

Product

Pasta

Gigli

Code

3-009

Fusilli

Packaging

points

500 gr

3-010

Packaging

points

500 gr

Artisanal pasta produced with stone ground organic wheat flour, extruded through bronze and dried slowly at low temperatures.

Ingredients Organic durum wheat semolato Senator

Cappelli, organic soft wheat flour Verna, 30% water.

Code

Cappelli, organic soft wheat flour Verna, 30% water.

Category

Product

Flour

Soft wheat flour (Verna) Type 1

Code

Packaging

3-011

500 gr

3-012

1,00 kg

3-013

5,00 kg

3-014

25,00 kg

Soft wheat flour (Verna) Type 2

points

–

3-016

1,00 kg

–

3-017

5,00 kg

–

3-018

25,00 kg

–

Ingredients Organic soft wheat flour Verna cultivated

Farine

points

500 gr

Nutritional Value The grain stone grinding minimizes overheating of flour leaving unchanged the liquid vitamin proprieties. This process, in contrast to the refining industrial process, preserves the germs of wheat located in the outer pericarp, which are rich in valuable such as Vitamins E, B and minerals such as phosphorus, potassium and magnesium.

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Packaging

3-015

Verna is the name of an antient wheat variety, very popular and well appreciated in the past but forgotten for many years because less productive than modern varieties of wheat. Its characreristics and authenticity have been preserved over the years thanks to the work of the Ente Toscano Sementi. The grain Verna is charachterized by a modest protein content (12% of proteins in total), that makes it particularly interesting for people that suffer from food alergies. Indeed, the Verna variety might represent a good opportunity to improve the nutritional and digestive functionality of many people who, although not ciliac, have manifested intolerance to wheat.

from the company Mulino Val d’Orcia

Code

–

Organic soft wheat flour Verna, Type 2, produced and manufactured by the company Mulino Val d’Orcia. The flour is stone-grounded in order to mi-nimize overheating of the flour and preserve the germ of the grain. Nutritional Value: The grain stone grinding minimizes

overheating of flour leaving unchanged the liquid vitamin proprieties. This process, in contrast to the refining industrial process, preserves the germs of wheat located in the outer pericarp, which are rich in valuable such as Vitamins E, B and minerals such as phosphorus, potassium and magnesium.

Ingredients:

Organic soft wheat flour Verna cultivated from the company Mulino Val d’Orcia.

Category

Product

Flour

Soft wheat flour (Verna) wholemeal type

Code

Packaging

points

3-019

1,00 kg

3-020

5,00 kg

–

3-021

25,00 kg

–

Orgnic soft wheat flour cultivated from the company Mulino Val d’Orcia.

Code

3-022

Soft wheat flour (Verna) wholemeal type, produced and manufactured by the company Mulino Val d’Orcia. The flour is stone-grounded in order to minimize overheating of the flour and preserve the germ of the grain. Ingredients:

Crusca di grano tenero

Packaging

points

500 gr

The bran is the outer part of the wheat kernel, it contains wheat germ and is rich in fiber, minerals, soluble proteins and vitamins. Particularly indica-ted for the prevention of constipation, colitis, as well as obesity and colon cancer. The wheat bran tends to inflate and stimulates satiety, helps main-taining low blood cholesterol and hindering the absorption of fats.

Category

Product

Flour

Durum wheat flour Senator Cappelli

Code

Packaging

3-023

1,00 kg

3-024

500 gr

points

–

The durum wheat flour Senatore Cappelli is considered a precious antique variety as it has not undergone alterations due to the application of modern techniques of genetic manipulation. The flavor and the nutritional content have been preserved over time, ensuring a product rich in lipids, aminoacids, vitamins and minerals. For this reason, experts attribute to this flour a high tolerability level. The durum wheat flour Senatore Cappelli is particularly suitable for the production of pasta. Valori nutrizionali:

Spelt flour

Code

Packaging

3-025

500 gr

3-026

1,00 kg

points

–

Organic spelt flour produced and manufactured by the company Mulino Val d’Orcia. The flour is stone-grounded in order to minimize overheating of the flour and preserve the germ of the grain. Spelt flour has a very high nutritional value because it is rich in proteins and vitamines of the group B. Ingredients:

Ground organic spelt, cultivated by the company Mulino Val d’Orcia.

The grain stone grinding minimizes overheating of flour leaving unchanged the liquid vitamin proprieties. This process, in contrast to the refining industrial process, preserves the germs of wheat located in the outer pericarp, which are rich in valuable such as Vitamins E, B and minerals such as phosphorus, potassium and magnesium.

Category

Product

Flour

Chickpea flour of Val d’Orcia

Code

3-027

Packaging

Semolino of soft wheat

points

500 gr

The organic chickpeas are produced and manufactured by the mill in Val d’Orcia, once cleaned are ground in the mill. Ingredients Organic chickpeas form Val d´Orcia.

Code

3-028

Packaging

points

500 gr

Rispetto alla farina ha un aspetto più granuloso ed un colore ambrato. È il risultato della macinazione a pietra immediatamente successiva alla farina e precedente alla crusca. Ricco di minerali e fibre non idoneo alla panificazione per lo scarso contenuto di amido e glutine. Ingredients Semola di grano tenero Senator Cappelli

biologico.

Category

Flour

Product

Pearl spelt

Code

3-029

Packaging

points

500 gr

The organic pearl spelt is cultivated over an area of 10 hectars. The sowing process is carried out in November as for other cereals, while the harvest is carried out in July. The production per hectare is about 20 tons. The hulled and pearled spelt (barley) is packaged in a controlled atmosphere in the mill by the company Mulino Val dÂ´Orcia. Spelt is a cereal with few calories and due to its high protein content (15%), combined with legumes, it is sui-table for not very caloric dishes. In addition, it is rich in fibers which are useful for the regularization of the intestinal transit. The outer husk is removed from the spelt grain by a pearling machine. As a consequence, the cooking time is reduced meanwhile preserving the essential nutrients. Ingredients Spelt.

Extra Virgin Olive Oil of Senese Hills

Producer

Soc. agricola Il Lecceto

Cooperativa Il Lecceto represents since the â&#x20AC;&#x2DC;90s a strong reference point for the care and feeding of the olive trees in Tuscany. In time it has obtained the most prestigious awards in national and regional competitions for the best production of Extra Virgin Olive Oil. The oil of the Cooperativa Il Lecceto is produced exclusively from olives harvested from 26.000 plants owned by the associates located in the terri-tories of Castelmuzio, Petroio, Montisi, Trequanda, San Giovanni dâ&#x20AC;&#x2122;Asso. The olive groves are located in the high Senese hills, between 450 and 500 meters above the sea level, hence away from the coastal strip and unaffected by the olive fruit fly (Bactrocera oleae) and are protected in an almost natural way from pests.

Following the tradition, olive plants are grown and cultivated in a way that gives them maximum ventilation. The harvest occurs when olives are not yet fully mature and for this reason, the traditional method of olive picking involves combing the ripe fruit from the tree into nets, or hand picking into baskets tied around the waist. Ladders are used to climb up into the trees to reach the fruit. Olives are processed within 48 hours from the har-vest and the oil extraction is achieved in a controlled temperature (maximum 27) only inside the mills of the area using the competence of the coop-erative.

The absence of large industrial facilities in the area, the cautious and respectful management of nature, as well as the great forest that covers 40% of the total area, have protected this land from pollution since the olive trees of this area are not subjected to contamination and are not exposed to pes-ticides.

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Category

Olio

Product

Extra virgin olive oil

Code

Product

Bottled in (1)

4-001

Extra virgin olive oil

Oil can 5,00 lt

4-002

Extra virgin olive oil

Oil can 3,00 lt

4-003

Extra virgin olive oil

Bottle 0,75 lt

4-004

Extra virgin olive oil

Bottle 0,50 lt

4-005

Extra virgin olive oil

Bottle 0,25 lt

4-006

Extra virgin Tuscan olive oil I.G.P.

Oil can 5,00 lt

4-007

Extra virgin Tuscan olive oil I.G.P.

Oil can 3,00 lt

4-008

Extra virgin Tuscan olive oil I.G.P.

Bottle 0,75 lt

4-009

Extra virgin Tuscan olive oil I.G.P.

Bottle 0,50 lt

4-010

Extra virgin Tuscan olive oil I.G.P.

Bottle 0,25 lt

points

Excellent product obtained from olives of the quality Frantoio, Moraiolo, Leccino, Leccio del Corno, Pendolino, Correggiolo. Olives are hand-picked or collected with the help of a comb. Color: intense golden yellow with shades of green. Aroma: harmonious, medium fruity, rich in hints of fresh mowed grass, artichoke, and aromatic tones of vegetables.

Taste: pungent and spicy, with an almond taste.

Category

Olio

Product

Olio extravergine di oliva bilogico

Code

Product

Bottled in (1)

4-011

Organic Extra virgin olive oil

Oil can 5,00 lt

4-012

Organic Extra virgin olive oil

Oil can 3,00 lt

4-013

Organic Extra virgin olive oil

Bottle 0,75 lt

4-014

Organic Extra virgin olive oil

Bottle 0.50 lt

4-015

Organic Extra virgin olive oil

Bottle 0.25 lt

4-016

Organic Extra virgin olive oil I.G.P.

Oil can 5,00 lt

4-017

Organic Extra virgin olive oil I.G.P.

Oil can 3,00 lt

4-018

Organic Extra virgin olive oil I.G.P.

Bottle 0,75 lt

4-019

Organic Extra virgin olive oil I.G.P.

Bottle 0.50 lt

4-020

Organic Extra virgin olive oil I.G.P.

Bottle 0.25 lt

points

Organic extra virgin olive oil of high quality from Tuscany. It is obtained directly from hand picked, sus-tainably grown and organic olives of the quality Frantoio, Moraiolo, Leccino, Leccio del Corno, Pendolino, Correggiolo. The olives are sent to the milling within a maximum time of 48 hours form their collection. No chemical fertilizers or pesticides are used at all stages of production and the oil maintains all the valuable components of natural olive juice. Color: intense golden yellow, clear, with subtle shades of green. Aroma: strong and broad aroma, fruity with rich notes of artichoke, thistle and chicory, that may be associated with intense notes of mint, sage and rosemary. Taste: full and complex, with spicy notes of black pepper and almonds. Balanced and harmonious bitterness and pungency that create the mostly pleasant sensation on the tongue and in the mouth. Pairing: Its superior taste makes it ideal to use in salad dressings, on Carpaccio, fish, meat, seasoned cheese, pasta or for cooking.

Pure Saffron of Maremma Toscana

Producer

Az. agricola Bernini Mirella

The Bernini farm is located in a small plot of land in the south of Tuscany, on the slopes of Monte Amiata, in an unspoiled landscape that offers a breath-taking view and a mystical atmosphere of the Maremma Tuscana and the Val dâ&#x20AC;&#x2122;Orcia. The history of the Bernini family began in 1915 with the marriage of Mariano Bernini and Agnes Benocci and the passion for their land. Nowadays, their children and grandchildren carry on the work in the farm, merging tradition and innovation, in order to produce and offer genuine and healthy products characterized by the scents of their land, the history and the work done with passion and dedication, carry on the work in the farm.

Fascinated by the beautiful flower of the saffron (Crocus Sativus), its ancient history, its healthy qualities and his great use in the kitchen, the owners of the farm cultivate it in small areas of land with great care and dedication. The production of an excellent quality of saffron is not an easy task. The process is long, requires hard work and is continuously exposed to uncontrollable weather conditions and seasons. Curiosity: It takes about 200 flowers of saffron in order to obtain 1.00 gr. This product is the result of constant and careful work of Bernini family.

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Category

Spice

Product

Saffron in a glass jar

Code

Product

Packaging

5-001

Glass jar with a screw cap

1,00 gr

5-005

Glass jar with a screw cap

0,50 gr

5-010

Glass jar with a screw cap

0,25 gr

5-002

Glass jar with a cork

1,00 gr

5-006

Glass jar with a cork

0,50 gr

5-011

Glass jar with a cork

0,25 gr

points

Saffron is a well known spice and a delicious ingredient to be used in many cooking recipes. Its delicate fla-vor pairs well with risotto, shellfish, seafood, cakes, frozen desserts and ice cream. This fantastic spice enriches the meal flavor and color, helps stimulating the appetite and is one of the most powerful antioxidants.

Category

Spice

Product

Saffron in a glass phial with the cork Code

5-009

Packaging

0,25 gr

points

Category

Spice

Product

Gift wrapped Saffron

Code

Product

Packaging

5-003

Glass jar in a gift wrapping made of a crafted olive wood pot

1,00 gr

5-007

Glass jar in a gift wrapping made of a crafted olive wood pot

0,50 gr

5-012

Glass jar in a gift wrapping made of a crafted olive wood pot

0,25 gr

5-004

Glass jar in a gift wrapping made of a crafted olive wood box

1,00 gr

5-008

Glass jar in a gift wrapping made of a crafted olive wood box

0,50 gr

5-013

Glass jar in a gift wrapping made of a crafted olive wood box

0,25 gr

points

You have the chance to personalize the olive wood package with wood engraving.

Cold cuts and fresh meat

Producer

Belli from 1969 The story of the butcher Belli began in the 60s with Afiero Belli, an entrepreneurial and hard working young man who starts a small butcher shop with the dream of recreating the ancient flavors of the Tuscan countryside tradition, re-presenting the old family recipes and offering to his customers the best in terms of authenticity and flavor. His daughter Roberta and his son Marco help Afiero in the management of the shop and the activity that has expanded in time, including today a sausage and a ham factory just outside the fourteenth century walls of Torrita.

In addition, the butcher Belli s.r.l. has long been associated with the Consortium for the Protection of Cinta Senese and the Consortium of White Bullock of the Central Apen-nines. These associations respectively promote an ancient breed of pig called Cinta Senese, that was in danger of extinction, and the brand â&#x20AC;&#x153;IGP white veal of Central Apenninesâ&#x20AC;? that includes cattle between 12 and 14 months of three of the five breeds protected by trademark 5R: the Chianina, the Maremma and the Romagnola.

At the basis of all products in the butcher Belli there is the choice of a livestock of national and especially Tuscan origin. Alfiero personally goes in stalls and barns exploring the farms and breeders of Val di Chiana and Val dâ&#x20AC;&#x2122;Orcia, , in order to select swine and calves for his products. The Butcher Belli has thus established a strong relationship based on trust with the farmers who raise their animals with natural forage in the wild or semi-wild environment.

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Cold cuts of swine of the Tuscan Apennine of Cortona

54 The local domestic pig represents the basis for all the products in the butcher shop Belli, where the owners and their employees work with care and passion natural and genuine products. Alfiero carries out the selec-tion of pigs himself. Important phases of the production process include the slaughterhouse, the arrival of half-carcasses to the butcher shop, the carcasses are cut up into parts and boned when necessary for the production of hams, shoulders, cheeks and bacon, loins, capocollo as well as minced meat which is ready to become salami or sausages.

Products like ham, capocollo, loins and bacon are salted using a Tuscan traditional garlic sauce that consists of a mixture of garlic, vinegar and pepper. The products are then placed in special trolleys inside the cells stores where they will remain in salt for a period of time that goes from one week to 10 days, depending on the product. The aim of salting is to impregnate the muscle tissue with salt to promote the subsequent drying of the ham and preserve it in perfect condition.

Product Code

Category

description

piece of

points

6-038

Cold cuts

Prosciutto (ham) with bone

–

6-039

Cold cuts

Prosciutto (ham) without bone

–

6-040

Cold cuts

Prosciutto (ham) piece without bone

6-041

Cold cuts

Prosciutto (ham) nella noce

6-042

Cold cuts

Loin with wild fennel flowers

6-043

Cold cuts

Pieces of loin with wild fennel flowers

6-044

Cold cuts

Capocollo (blade shoulder) or coppa with wild fennel flowers

–

6-045

Cold cuts

Capocollo (blade shoulder) with pepper

–

6-046

Cold cuts

Pieces of Capocollo

6-047

Cold cuts

Pancetta (bacon)

–

6-048

Cold cuts

Guanciale (jowl or cheek)

–

6-049

Cold cuts

Pieces of guanciale or pancetta

6-050

Cold cuts

Fresh salsiccia (sausage)

–

6-051

Cold cuts

Dry salsiccia (sausage)

–

6-052

Cold cuts

Dry salsiccia (sausage) with peperoncino (chily)

–

6-053

Cold cuts

Dry salsiccia (sausage) vacuum-packed

6-054

Cold cuts

Tuscan salami

350 gr

6-055

Cold cuts

Tuscan salami

600 gr

6-056

Cold cuts

Spiced salami

0,90 kg

6-057

Cold cuts

Tuscan salami

0,90 kg

6-058

Cold cuts

Tuscan salami

1,40 kg

–

6-059

Cold cuts

Tuscan salami

1,80 kg

–

6-060

Cold cuts

Piece of salami vacuum-packed

6-061

Cold cuts

Salami flavored with Vinsanto

6-062

Cold cuts

Salami with black truffle (tuber aestivum vit)

6-063

Cold cuts

Mortadella of Siena

5,50 kg

–

6-064

Cold cuts

Finocchiona (Salami flavored with wild fennel flowers)

1,40 kg

–

6-065

Cold cuts

Finocchiona (Salami flavored with wild fennel flowers)

1,80 kg

–

6-066

Cold cuts

Finocchiona (Salami flavored with wild fennel flowers)

5,00 kg

–

6-067

Cold cuts

Finocchiona (Salami flavored with wild fennel flowers), vacuum-packed pieces

6-068

Cold cuts

Sopressata

–

6-069

Cold cuts

Buristo

–

6-070

Cold cuts

Spalla (shoulder)

–

6-071

Cold cuts

Salted meat

–

6-072

Cold cuts

Rigatino avvolto (rolled bacon)

–

Cold cuts of wild boar and Cinta Senere of Val d’Orcia

In the re-discovery of the Tuscan traditions we could not miss and forget the Cinta Senese. The Cinta Senese is a very particular breed of pigs that risked extinction up to the end of the 1990’s. It owes its name to its black coat with a white sash (called a Cinta in Italian) that runs across its shoulders, sides and front legs. Me-dium in size (adult pigs run between 160-200 Kgs in weight), it has sturdy limbs, long ears that cover and protect its eyes from branches and a long snout with a very thick grout that allows it to dig in the dirt at ease. These characteristics allow it to live as a free range animal in the woodlands of Tuscany.    The breed is native to the Tuscan Region and in particular to the mountainous ar-eas near Siena and dates back prior to the middle ages, history has it to the Etruscan and Roman era. A Cinta Senese is depicted in the fresco by Ambrogio Lo-renzetti dating back to 1337 (called the Buon Governo) in the Palazzo Comunale in Siena’s Piazza del Campo.

From the Middle Age until the middle of the last century, the Cinta Senese was a very popular farm animal probably due to its heartiness and easy adaptability to all types of outdoor habitats. In the second half of the twentieth century, the Cinta Senese pig breed was replaced by other breeds with higher productivity and prolificacy. All this until a few years ago, when the Consortium for the Protection of Cinta Senese strarted its activity with the purpose of saving the race, promoting and guarantee the origin and distribution of the products obtained from this spectacular breed of animals. This breed is now off the endangered species list and its meat was recently awarded the D.O.P. classification from the European Community as a product of high quality tightly tied to tradition and is now listed among those culinary excellencies that render Tuscany and Italy so famous around the world.

Product Code

Category

description

piece of

6-073 Cold cuts

Salami of wild boar

0,60 kg

6-074 Cold cuts

Dry salsiccia (sausage) of wild boar

6-075 Cold cuts

Bresaola of wild boar

points

of Cinghiale

of Cinta senese 6-076 Cold cuts

Salami

6-077 Cold cuts

Finocchiona (Salami flavored with wild fennel flowers)

6-078 Cold cuts

Dry salsiccia (sausage)

6-079 Cold cuts

Rigatino (bacon)

6-080 Cold cuts

Gota (jowl or cheek)

6-081 Cold cuts

Capocollo (blade shoulder)

6-082 Cold cuts

Prosciutto (ham) intero

6-083 Cold cuts

Lard

6-084 Cold cuts

Loin

6-085 Cold cuts

Spalla (shoulder)

Characteristic products made of Cinta Senese are: the Lardo di Cinta Senese (thick layer of fat on bread seasoned with Tuscan spices), Prosciutto di Cinta Senese and the Shoulder of Cinta Senese (accompanied by the paw in order to show the origin of the product), the loin and capocollo of Cinta Senese (smaller compared to the traditional pig because of the smaller size of the Cinta Senese pig), salami and finocchiona of Cinta Sen-ese, the bacon and the cheek (phenomenal for sauces).

D.O.P. – Consortium for the Protection of the Cinta Senese The Butcher Belli srl is associated to the Consortium for the Protection of the Cinta Senese that was founded to protect the genetic heritage of the Cinta Senese breed and to promote and guarantee the origin and distribution of the products obtained from this spectacular breed of animals. This breed is now off the endangered species list and its meat was recently awarded the D.O.P. classification from the European Community as a prod-uct of high quality tightly tied to tradition and is now listed among those culinary excellences that render Tuscany and Italy so famous around the world.   The D.O.P. is classified as “Suino Cinto Toscano D.O.P. tipo Genetico Cinta Senese” and is reserved to the meat obtained from animals of pure Cinta Senese breed with certified origins that can only be raised in Tuscany and must be free range and fed with a combination of natural grazing and selected cereals, guaranteed as free from all genetic modifications. It represents therefore further guarantee of quality for consumers.

Fresh Chianina beef I.G.P. of Valdichiana

The Chianina The Chianina is one of the most antient and finest Italian cattle breeds. Known and appreciated since the time of Romans, it is famous today especially for the “Bisteccha alla Fiorentina”.

All the meat comes exclusively from female cattle, between twelve and fourteen months old, which offer a tender, tasty and flavorful meat.

Each week Alfiero visits personally the stables of breeders and farmers to find the so-called “champions”; calves of rare beauty that inhabit the beautiful scenery of the Val di Chiana and Val d’Orcia. Calves live in the wild or semi-wild, and are fed with natural forage in the beautiful scenery of the Tuscan countryside.

Product Code

Category

description

points

6-001

Fresh meat

Sirloin steak

–

6-002

Fresh meat

Bistecca alla Fiorentina vacuum-packed (about 30kg loin of wich 60% rib and 40% fillet)

–

6-003

Fresh meat

Bistecche alla Fiorentina vacuum-packed (fillet only)

–

6-004

Fresh meat

Bistecche nella costola (steak) vacuum-packed

–

6-005

Fresh meat

Sirloin steak of veal vacuum-packed

–

6-006

Fresh meat

Round steak in portions vacuum-packed

–

6-007

Fresh meat

Round steak whole packed

–

6-008

Fresh meat

Low fat minced meat

–

6-009

Fresh meat

Minced meat for sauces

–

6-010

Fresh meat

Rump steak of veal in portions vacuum-packed

–

6-011

Fresh meat

Rump steak of veal whole

–

6-012

Fresh meat

Scannello (flank) whoe

–

6-013

Fresh meat

Scannello (flank) in portions vacuum-packed

–

6-014

Fresh meat

Noce (flank) whole

–

6-015

Fresh meat

Noce (flank) in portions vacuum-packed

–

6-016

Fresh meat

Campanello (shank) whole

–

6-017

Fresh meat

Campanello (shank) in portions vacuum-packed

–

6-018

Fresh meat

Sottocoscia (under-tight) whole

–

6-019

Fresh meat

Sottocoscia (under-tight) in portions vacuum-packed

–

6-020

Fresh meat

Spezzatino (casserole meat)

–

6-021

Fresh meat

Spezzatino (casserole meat) for hamburger

–

6-022

Fresh meat

Cimalino (bottom sirloin) in portions vacuum-packed

–

6-023

Fresh meat

Cimalino (bottom sirloin) whole

–

6-024

Fresh meat

Ossobuco (shank) whole

–

6-025

Fresh meat

Ossobuco (shank) in portions vacuum-packed

–

6-026

Fresh meat

Bollito con osso (soup meat with bone)

–

6-027

Fresh meat

Salted meat for carpaccio

–

6-028

Cold cuts

Bresaola of chianina non - I.G.P.

–

6-029

Fresh meat

Tartar meat

–

Carni fresche di Cinta senese della Val d’Orcia

IGP-5R Consortium for the protection of the white veal of Central Apennines Butcher Belli is associated to the consortium for the protection of the IGP-white veal of Central Apennine. The cattle included in this category is between 12 and 14 months old three and belongs to three of the five breeds protected by trademark 5R: the Chianina, the Maremma and the Romagnola. In addition, the consortium is concerned with the promotion and the enhancement of the product through the provision of information on its characteristics, ad-vantages, on the brand and the general care of the interests related to the production of meat

Product Code

Category

description

points

6-030

Fresh meat

Carnetta

–

6-031

Fresh meat

Arista (chine) with bone and fat

–

6-032

Fresh meat

Arista (chine) without bone and fat

–

6-033

Fresh meat

Cinta senese steak

–

6-034

Fresh meat

Cinta senese ribs

–

6-035

Fresh meat

Fresh capocollo of cinta senese without bone

–

6-036

Fresh meat

Fresh spalla (arm shoulder) of cinta senese without fat

–

6-037

Fresh meat

Meat for stew or ragù

–

The Centellino

How to use the Centellino 1. Insert 2. Fill 3. Pour 4. Preserve 1.

The “Centellino” is handmade in blown glass by skilled artisans and represents the perfect way to decorate and enrich tables and events. The Centellino decants about 100 ml. of wine at a time, thus providing a perfect dose of wine for tasting meanwhile oxygenating and releasing the wine fragrance and organoleptic properties.

This exclusive wine aerator: – perfectly measures the ideal serving size; – accelerates wine decanting in seconds (certified); – aerates and oxygenates the wine (certified); – improves bouquet and flavor in seconds (certified); – intensifies the flavor of wine and softens the texture; – can be used as a cork for wine preservation; – can be easily cleaned with warm water.

Product Code

Category

description

conf.. regalo da

7-001 Accessory

Centellino for wine ml. 125 (cone-shaped cap)

1 piece

7-002 Accessory

Centellino for wine ml. 100

1 piece

7-003 Accessory

Centellino for wine ml. 100 (cone-shaped cap)

1 piece

7-004 Accessory

Centellino for raisin wine ml. 60

1 piece

7-005 Accessory

Centellino for brandy and distilled ml. 35

1 piece

7-006 Accessory

Centolio ml. 35 (Decanter for Extra Virgin Olive Oil)

1 piece

points

63 Accessori per linea centellino Code

Category

description

7-007 Accessory

Centellino cap for red, white and raisin wine

7-008 Accessory

Cone-shaped cap Centellino for wine ml. 125 and ml.100

7-009 Accessory

Closing cap for the different types of Centellino

Producer

Villa Le Prata

Villa le Prata was built in 1860 by the Count De’ Vecchi as a hunting lodge and later became the country residence of the Bishop of Montalcino. Professor Massimo Losappio with his wife Mairaluce bought Villa Le Prata in 1980, planted the first vineyard of one hectare near the house, at 500 meters above sea level, and started producing wine. Later, the management of the winery passed to their daughter Benedetta who,with the help of the family, runs it to this day. In 1997 a further two vineyards of Brunello were planted, one hectare below Castelnuovo Dell’Abate and another hectare below the Castello della Velona. Currently Villa le Prata produces Brunello di Montalcino, Rosso di Montalcino and a selection of Brunello di Montalcino called “Massimo”, for a total of 18.000 bottles.

Brunello di Montalcino

Category

Product

Red wine

Rosso di Montepulciano D.O.C

Code

Product

Red wine

Brunello di Montepulciano D.O.C.G.

Capacity

Year

Gradation

9-001 Rosso di Montalcino D.O.C.

0,750 lt

2012

14%

9-002 Brunello di Montalcino D.O.C.G.

0,750 lt

2008

14,60%

9-003 Brunello di Montalcino D.O.C.G.

0,750 lt

2009

14,60%

9-004 Brunello di Montalcino D.O.C.G.

1,500 lt

2009

14,60%

9-005 Brunello di Montalcino D.O.C.G. Selezione Massimo

0,750 lt

2008

14,60%

points

Wine produced in three different vineyards with Sangiovese grapes. This is the younger and fresher expression of Brunello perfumes.

Wine produced from three different vineyards at different altitudes located between 210 to 500 metres above sea level. The soil is medium grain with good level of marl.

Grape Variety: Sangiovese 100%.

Grape Variety: Sangiovese Grosso 100%

Fermentation: iin stainless steel for 20 days.

FERMentation: in stainless steel for 20 days

Aging: 1 year in tonneaux, French oak 5hl.

Aging: 24 months in tonneaux, French oak 5hl, 24 months in 30hl Slavonian wood fallowed by 6 months in bottle.

Color: ruby red. BOUQUET: penetrating, broad and varied. taSTE: Dry, warm, large and persistent

wePromote s.r.l. P.IVA IT 12804801004 Tel. +39 0578 896069 Fax +39 0578 891044 Email office@weat.it Sede Legale Via Valle Aurina 1/C 00124 Roma RM Sede Operativa Via Trifoglio 3 53045 Montepulciano SI

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