{"title":"Salumeria Toscana","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eSalumeria Toscana\u003c\/strong\u003e is a shop in Castelfiorentino, in the province of Florence, that has been selecting Tuscan specialties since 2016. It doesn’t produce anything itself: \u003cstrong\u003eit chooses the producers\u003c\/strong\u003e and brings their work to your table.\u003c\/p\u003e\n\u003cp\u003eAmong the selected producers are Caseificio Follonica and Caseificio Nuovo for \u003cstrong\u003epecorino and goat cheeses\u003c\/strong\u003e, Salumificio Poggetto and Bontà Toscane for salami, finocchiona and Prosciutto Toscano DOP, and Macelleria Savigni for \u003cstrong\u003eCinta Senese DOP\u003c\/strong\u003e cured meats, as well as meat sauces, Sienese desserts, honey, oils and Tuscan wines.\u003c\/p\u003e\n\u003cp\u003eThe cured meats and cheeses arrive \u003cstrong\u003evacuum-packed\u003c\/strong\u003e and are shipped in refrigerated packaging to preserve the authentic flavors of Tuscan tradition.\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"soppressata-di-cinta-senese-macelleria-savigni-500-g","title":"Cinta Senese Soppressata, Macelleria Savigni, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCinta Senese soppressata is the Tuscan version of soppressata, made with meat from the black-and-white-banded pig native to Tuscany and seasoned according to tradition. Macelleria Savigni makes it in 500 g vacuum-sealed pieces: slice it thinly and serve as an appetizer with Tuscan bread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Description:\u003c\/strong\u003e Cinta Senese Soppressata is made with prized pork from the native Cinta Senese breed, seasoned with a selection of traditional spices and herbs. The result is a cured meat with a unique flavor and a soft, rich texture. Delight your senses with Cinta Senese Soppressata, an authentic expression of Tuscan cuisine.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese Pork:\u003c\/strong\u003e Made only with meat from this prestigious native breed, ensuring authenticity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Spices:\u003c\/strong\u003e A secret blend of spices gives the soppressata its distinctive flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoft Texture:\u003c\/strong\u003e A melt-in-your-mouth consistency that offers a unique tasting experience.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Choose Cinta Senese Soppressata:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan Excellence:\u003c\/strong\u003e Bring the true taste of Tuscan culinary tradition to your table.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified Origin:\u003c\/strong\u003e Cinta Senese pork, synonymous with quality and authenticity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSafe and Convenient Online Shopping:\u003c\/strong\u003e Have your Cinta Senese Soppressata delivered straight to your door without compromising on quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Store and Enjoy:\u003c\/strong\u003e Keep Cinta Senese Soppressata in the refrigerator, wrapped in food-safe paper. Slice thinly and enjoy on its own or paired with cheese and fresh bread for an authentic Tuscan experience.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916215607632,"sku":"SOPP-CINTA-500GR","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/soppressata-di-cinta-senese-dop-500-grammisalumeria-toscana-il-mattone-due-721571.jpg?v=1793790959"},{"product_id":"salame-al-tartufo-nero-toscano-500-g","title":"Tuscan black truffle salami, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eBlack truffle salami is a Tuscan salami made from selected pork, enhanced with black truffle and left to age slowly: woodland aromas and a full flavor. Bontà Toscane makes it in 500 g vacuum-packed pieces, to be sliced thinly for appetizers and charcuterie boards.\u003c\/p\u003e\n\u003ch2\u003eTuscan Black Truffle: The Diamond of the Earth\u003c\/h2\u003e\n\u003cp\u003eBlack truffle is the most precious and sought-after product of the Tuscan woodland. In the hills between Siena, Val d'Orcia, and Crete Senesi, expert truffle hunters search for it with their dogs in the right seasons—a time-honored ritual few truly know, making every truffle one of a kind.\u003c\/p\u003e\n\u003cp\u003eAdding black truffle to artisanal salami is not a marketing gimmick; it’s an idea rooted in the logic of Tuscan country cooking: \u003cstrong\u003eenhance one quality product with another quality product\u003c\/strong\u003e. Selected pork, with its natural sweetness and aromatic fat, is the ideal base for the earthy, intense, lingering notes of black truffle.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Tuscan Black Truffle Salami\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBlack truffle salami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eSelected pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTruffle\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eFine Tuscan black truffle\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e500 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eArtisanal, slow and carefully controlled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eChilled at 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, gourmet gifts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it at its best: The salumi sommelier’s technique\u003c\/h2\u003e\n\u003cp\u003eBlack Truffle Salami deserves care and respect; it should not be eaten cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Bring the salami to room temperature at least 30 minutes before slicing. At 18-20°C, the fat softens, the slices become more tender, and the aromatic bouquet of black truffle opens up completely. The difference from eating it straight from the refrigerator is immediate and surprising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe cut:\u003c\/strong\u003e Slice thinly, almost transparently, with a long, sharp knife with a smooth blade. Thin slices intensify the perception of the truffle: the salami’s fat melts in your mouth, gradually releasing the earthy, woodsy notes of black truffle for a lingering finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic pairings:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnsalted Tuscan bread\u003c\/strong\u003e: the salt-free bread of Tuscan tradition is the only one that doesn’t compete with the truffle’s savoriness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcacia honey\u003c\/strong\u003e: the sweet-and-salty contrast with black truffle is one of the most surprising pairings in Tuscan cuisine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan PGI extra virgin olive oil\u003c\/strong\u003e: a drizzle over the salami enhances the earthy notes of the truffle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSalami with Truffle as a Gourmet Gift\u003c\/h2\u003e\n\u003cp\u003eTruffles are universally recognized as a symbol of gastronomic excellence. Receiving one in the form of artisanal Tuscan salami is a gift that conveys care, taste, and knowledge of the region.\u003c\/p\u003e\n\u003cp\u003eIdeal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChristmas and New Year’s gifts\u003c\/strong\u003e: the time of year when truffles are at their peak\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan gourmet gift baskets\u003c\/strong\u003e: pair it with Tuscan Truffle Reale Cheese for a complete truffle theme\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorporate gifts\u003c\/strong\u003e: an exceptional product for clients and partners who appreciate Italian quality\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: the great Tuscan red, with its earthy, woodsy notes, is the natural pairing for any truffle product\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRosso di Montalcino\u003c\/strong\u003e: more approachable than Brunello, it retains the earthy notes typical of Sienese Sangiovese\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine, Vernaccia’s minerality cleanses the palate between slices, enhancing the truffle each time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Black Truffle Salami\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from classic Tuscan Salami?\u003c\/strong\u003e Artisanal Tuscan Salami is the purest expression of Tuscan charcuterie tradition, made with pork, salt, pepper, and spices. Black Truffle Salami adds an entirely new aromatic dimension: the earthy, woodsy notes of truffle transform an already excellent product into something unique. It is the luxurious version of Tuscan salami.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916215673168,"sku":"SALA-TRUF-500GR","price":14.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salamino-al-tartufo-nero-500g_webp.png?v=1793790960"},{"product_id":"soppressata-toscana-testa-in-cassetta-500-g","title":"Tuscan soppressata, head cheese, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhat Is Tuscan Soppressata, and Why Is It Different from All Other Cured Meats\u003c\/h2\u003e\n\u003cp\u003eSoppressata is one of the oldest cured meats in central Italian tradition. In Tuscany, it is made using a precise artisanal method that clearly distinguishes it from ordinary salami: selected pork, pig’s head, tongue, and premium cuts are processed in whole pieces or coarsely chopped, without fine grinding, to preserve the natural texture and distinctive mouthfeel of this cured meat.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Artisanal Tuscan Soppressata\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eWhole soppressata\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuts used\u003c\/td\u003e\n\u003ctd\u003ePig’s head, tongue, premium pork cuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003eWhole pieces, not finely ground\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType of cured meat\u003c\/td\u003e\n\u003ctd\u003eCooked and pressed (head cheese)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eBlack pepper, garlic, aromatic herbs, natural Tuscan spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Best Serve Tuscan Soppressata\u003c\/h2\u003e\n\u003cp\u003eTuscan soppressata reaches its full potential with the right serving technique. Three steps to serve it as it should be:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1, Bringing to Room Temperature\u003c\/strong\u003e Take the soppressata out of the refrigerator at least 20-30 minutes before serving. At room temperature, the Tuscan spices release their full aromatic profile and the texture softens; the fat melts slightly, the meat opens up, and the aroma intensifies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2, L'Slicing\u003c\/strong\u003e Use a sharp knife with a smooth blade. Cut medium-thick slices; the structure of soppressata, made with meat cut into whole pieces, is best appreciated in slices with texture and substance. Slices that are too thin lose the characteristic texture that makes this cured meat unique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 3, L'Pairing on the Serving Board\u003c\/strong\u003e Unsalted Tuscan bread, the traditional salt-free bread from Siena, is the classic accompaniment. It’s also excellent on toasted bread crostini with a drizzle of Tuscan extra-virgin olive oil. On the serving board: pair it with young pecorino, Tuscan olives, and a teaspoon of chestnut honey for a sweet-and-salty contrast.\u003c\/p\u003e\n\u003ch2\u003ePairings: Cheeses and Wine for the Tuscan Table\u003c\/h2\u003e\n\u003ch3\u003eWines\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: a classic, versatile pairing, ideal for aperitifs and appetizers with soppressata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: robust and tannic, it perfectly stands up to the aromatic intensity of Tuscan soppressata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine: mineral and dry, it cleanses the palate between bites\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Soppressata\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat exactly is soppressata?\u003c\/strong\u003e Soppressata is a traditional Italian cured meat made from pork prepared in whole pieces or coarsely chopped, rather than finely minced as in salami. In Tuscany, the traditional recipe calls for pork head, tongue, and premium cuts, seasoned with black pepper, garlic, and aromatic herbs. The result is a cured meat with a rustic, hearty texture and a more intense, complex flavor profile than classic salami.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between soppressata and soprassata?\u003c\/strong\u003e Soppressata and soprassata are alternative names for the same product; the spelling variant \u003cem\u003esoprassata\u003c\/em\u003e is common in some areas of Tuscany and central Italy. It is made according to the traditional Tuscan artisanal recipe, using selected Italian pork and natural seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between soppressata and Tuscan salami?\u003c\/strong\u003e Soppressata differs from salami in how the meat is prepared: it is not minced but made with whole pieces, giving it a more rustic texture and a fuller mouthfeel. Its flavor profile is more intense and complex, with a more pronounced savoriness than classic Tuscan salami.\u003c\/p\u003e\n\u003cp\u003eIs it suitable as a gourmet gift? Its intensity and character make it an ideal gift for food lovers, on its own or paired with other Tuscan cured meats and cheeses in a gift basket.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g approx.","offer_id":53916215738704,"sku":"SOPP-TOSC-500GR","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/soppressata-toscana-artigianale-shopify_webp.png?v=1793790959"},{"product_id":"prosciutto-crudo-stagionato-in-trancio","title":"Aged cured ham, piece","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eAged cured ham in a piece is a practical solution for anyone who wants to slice it at home without buying the whole leg. This one is from Salumificio Viani, seasoned with salt, black pepper and natural flavorings: a 1.2 kg piece or a 1.5 kg Reserve aged for 18 months, vacuum-packed.\u003c\/p\u003e\n\u003ch2\u003eThe Cured Ham Piece: The Perfect Cut for Home\u003c\/h2\u003e\n\u003cp\u003eThe cured ham piece is the ideal cut for anyone who wants to bring the quality of artisanal ham to the table in a convenient size, perfect for slicing at home with a good knife, without the need for professional equipment.\u003c\/p\u003e\n\u003cp\u003eProduction begins with artisanal hand-massaging of the salt, a manual, repeated, vigorous process that allows the salt to penetrate deep into the meat fibers. After resting in refrigerated rooms, the ham is seasoned with pepper, natural flavorings and selected spices, then transferred to well-ventilated rooms for aging.\u003c\/p\u003e\n\u003cp\u003eThe aging process lasts 9 to 12 months, a carefully calibrated period to bring each piece to its peak maturity. Like a wine with its ideal moment to be opened, every ham has its perfect time: when its aromas and flavors are at their fullest expression.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Aged Cured Ham Piece\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCured ham piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e9-12 months (Reserve: 18 months)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt, black pepper, natural flavorings, spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSizes\u003c\/td\u003e\n\u003ctd\u003e1.2 kg · 1.5 kg Reserve\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eFresh, 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten\u003c\/td\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Enjoy It at Its Best\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1, Tempering.\u003c\/strong\u003e Take the piece out of the refrigerator at least 20-30 minutes before slicing. At room temperature, the fat softens and releases its full aromatic profile; the bouquet of the aging process opens up at 18-20°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2, L'slicing.\u003c\/strong\u003e Use a long, thin, sharp knife with a smooth blade. Cut paper-thin, almost transparent slices. The fat melts in your mouth and balances the meat's savoriness. Don't remove the fat; it carries the flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 3, L's accompaniment.\u003c\/strong\u003e Unsalted Tuscan bread is the ideal accompaniment. Its mild flavor lets the prosciutto's spiced notes come through fully without competing. A drizzle of extra-virgin olive oil on the bread completes the picture.\u003c\/p\u003e\n\u003ch2\u003eRecipe: Crostini with Prosciutto and Plum Tomatoes\u003c\/h2\u003e\n\u003cp\u003eIngredients for 4 people: 8 ripe plum tomatoes · 8 slices of cured prosciutto · 4 slices of bread · 6 anchovy fillets in oil · 2 sprigs of thyme · extra-virgin olive oil.\u003c\/p\u003e\n\u003cp\u003eBlanch the tomatoes in boiling water, peel them, and cut into strips, removing the seeds. Dress with extra-virgin olive oil and thyme. Toast the bread slices under the broiler with oil and chopped thyme. Wrap each slice of prosciutto around the tomato strips, place on the warm bread, and finish with half an anchovy fillet.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWith cheeses:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCave-Aged Pecorino, the dry savory flavor of pecorino with the spiced sweetness of prosciutto: one of the most classic pairings.\u003c\/p\u003e\n\u003cp\u003eTruffle Reale Cheese, for an exceptional cheeseboard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith wines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChianti Classico, balanced and versatile, a classic pairing with aged cured prosciutto.\u003c\/p\u003e\n\u003cp\u003eMorellino di Scansano, robust and tannic, enhances the savory flavor of the aging.\u003c\/p\u003e\n\u003cp\u003eVernaccia di San Gimignano, for those who prefer white wine: mineral and dry.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Aged Cured Prosciutto Piece\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between a piece and a whole prosciutto?\u003c\/strong\u003e A piece is a portion of a whole prosciutto, the ideal cut for anyone who wants the quality of artisanal prosciutto in a convenient size to handle at home. Same raw ingredients, same aging, same quality, in a home-friendly format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I slice it without a slicer?\u003c\/strong\u003e Yes, you can get perfectly thin slices with a long, thin-bladed knife with a smooth edge. The piece is specifically designed for slicing at home.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1.2 Kg","offer_id":53916215837008,"sku":"PRSC-ST-1.2KG","price":26.9,"currency_code":"EUR","in_stock":true},{"title":"1.5 Kg Reserve 18 months","offer_id":53916215869776,"sku":"PRSC-ST-1.5KG","price":33.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/trancio-prosciutto-crudo-al-pepe_webp.png?v=1793790959"},{"product_id":"scalabrone-bolgheri-doc-rosato-guado-al-tasso-antinori","title":"Scalabrone Bolgheri DOC rosé, Guado al Tasso, Antinori","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eScalabrone Bolgheri DOC Rosato is the flagship rosé of Tenuta Guado al Tasso by Marchesi Antinori, made from a blend of Syrah, Cabernet Franc, Grenache, and Merlot grown in alluvial silty-clay soils rich in pebbles, in the heart of the Bolgheri appellation. Bold, intense aromas, ripe raspberry and pomegranate fruit, delicate spices, and coastal minerality. A structured rosé, far from the genre's conventional lightness.\u003c\/p\u003e\n\u003ch2\u003eThe story of Scalabrone\u003c\/h2\u003e\n\u003cp\u003eThe name Scalabrone comes from a bandit of the same name who roamed this area of the Tuscan Maremma in the early 19th century, a legendary figure on the Bolgheri coast, respected by locals for his indomitable character. The vineyard bears his name, and the wine reflects his character: bold, intense, and distinctive. This is no timid rosé.\u003c\/p\u003e\n\u003cp\u003eThe Bolgheri microclimate, with the sea just a few kilometers away, marked temperature swings, and a constant sea breeze, gives the blend a complex aromatic profile rarely found in rosés from central Italy: ripe fruit balanced by refreshing acidity, saline minerality, and a persistent finish.\u003c\/p\u003e\n\u003ch2\u003eTechnical sheet\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eScalabrone Bolgheri DOC Rosato\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMarchesi Antinori, Tenuta Guado al Tasso, Bolgheri (LI)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDesignation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBolgheri DOC Rosato\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrape varieties\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSyrah, Cabernet Franc, Grenache, Merlot\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSoil\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAlluvial silty-clay soil, rich in pebbles\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eColor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDeep pink with coral hues\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAroma\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaspberry, pomegranate, delicate spices, coastal minerality\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStructured, fresh, savory, bold and intense aromas, persistent finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e12.5% vol.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e0.75 Lt.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eServing temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10-12°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy, Tyrrhenian Coast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eScalabrone Bolgheri DOC Rosato is a structured rosé for meals, not just a simple aperitif. Ideal pairings include seafood and land-based appetizers, spaghetti allo scoglio, shrimp risotto, grilled and baked fish, mixed fried seafood, white meat, roast chicken, and gourmet pizzas. The tannic structure of Syrah and Cabernet also makes it suitable for lightly spiced dishes and Mediterranean cuisine.\u003c\/p\u003e\n\u003cp\u003eFor a complete Tuscan pairing: serve Scalabrone with Colonnata IGP Lardo as a starter, then with grilled Tuscan sausage. This Bolgheri rosé also pairs well with full-flavored Tuscan cured meats.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Bolgheri DOC Rosato?\u003c\/strong\u003e\u003cbr\u003e\nThe Bolgheri DOC appellation on the Tuscan Tyrrhenian coast in the province of Livorno is famous for its great international red wines. Bolgheri Rosato is made from the same Bordeaux and Mediterranean grape varieties, Cabernet, Merlot, Syrah, and Grenache, with rosé winemaking that preserves freshness and varietal aromas. It is structurally more complex than rosés from central Italy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho are the Antinoris and what is Guado al Tasso?\u003c\/strong\u003e\u003cbr\u003e\nMarchesi Antinori is one of Italy’s oldest winemaking families, with 26 generations dating back to 1385. The Guado al Tasso Estate in Bolgheri is one of their flagship properties in the Tuscan Maremma, famous for Bolgheri Superiore Guado al Tasso, Vermentino, and this Scalabrone Rosato.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAt what temperature should Scalabrone be served?\u003c\/strong\u003e\u003cbr\u003e\nThe ideal temperature is 10-12°C, slightly higher than for a white wine, to preserve the blend’s aromatic complexity. Open 10 minutes before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it a rosé for aperitifs or meals?\u003c\/strong\u003e\u003cbr\u003e\nIt is mainly a structured rosé for meals. The Syrah and Cabernet Franc in the blend give it a light but noticeable tannic quality that stands up to fish and white meat dishes. It also works as a special aperitif, but is at its best at the table.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"75 cl","offer_id":53916215771472,"sku":"SCAL-GUAD-AL-2025","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/scalabrone-bolgheri-doc-rosato-guado-al-tasso-antinori.webp?v=1793790958"},{"product_id":"salame-toscano-artigianale","title":"Artisanal Tuscan salami","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhat Is Tuscan Salami, and Why Is It Different from Regular Salami?\u003c\/h2\u003e\n\u003cp\u003eArtisanal Tuscan salami is the benchmark of regional charcuterie, the product by which the quality of every Tuscan delicatessen is measured. There is no codified recipe as there is for Finocchiona PGI, but there is a well-defined tradition that determines what authentic Tuscan salami should be: selected Italian pork, a coarse grind that leaves the pieces recognizable, seasoning with whole black peppercorns and garlic, and slow aging in controlled environments for at least 60-90 days.\u003c\/p\u003e\n\u003cp\u003eThe result is a salami with a firm but not hard texture and an aromatic profile built on the complexity of Tuscan seasoning: pepper that warms without burning, garlic that adds fragrance without overpowering, and sea salt that balances without weighing it down. The fat from selected Italian pork distributes the aromas throughout each slice with a precision developed over time through long aging.\u003c\/p\u003e\n\u003cp\u003eWhat sets artisanal Tuscan salami apart from industrial production is its coarse grind: pieces of meat and fat are visible in each slice, rather than homogenized into a uniform paste. It is the hallmark of a process that respects the raw ingredients instead of hiding them.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Artisanal Tuscan Salami\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eArtisanal Tuscan salami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrinding\u003c\/td\u003e\n\u003ctd\u003eCoarse, with visible pieces\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eBlack pepper, garlic, natural Tuscan herbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eSlow, minimum 60-90 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, cooking, gourmet gifts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eAvailable formats:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e900 g · whole 2.3 kg\u003c\/p\u003e\n\u003ch2\u003eHow to Serve Tuscan Salami at Its Best\u003c\/h2\u003e\n\u003cp\u003eArtisanal Tuscan salami is at its best at room temperature, never cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe cut:\u003c\/strong\u003e use a long, smooth-bladed knife, slightly angled. The slices should be thin, 2-3 mm at most. The coarse grind of artisanal Tuscan salami calls for thin slices to properly balance fat and lean meat in every bite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the board:\u003c\/strong\u003e unsalted Tuscan bread, the traditional salt-free bread of Siena, is the classic pairing. Unsalted bread adds no saltiness, letting the salami’s spices shine. Alternatively: toasted bread crostini drizzled with Tuscan extra virgin olive oil.\u003c\/p\u003e\n\u003ch2\u003ePairings: Cheese and Wine for a Tuscan Table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the traditional pairing: the freshness of Sangiovese balances the Tuscan seasoning of the salami\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: more robust and tannic, it stands up perfectly to the aromatic complexity of long curing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine: mineral notes and freshness that cleanse the palate between slices\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Artisan Tuscan Salami\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Tuscan salami?\u003c\/strong\u003e Artisan Tuscan salami is a cured meat produced in Tuscany from selected Italian pork, using a traditional coarse grind and seasoning with black pepper, garlic, and natural aromatic herbs. It stands out from ordinary salami for its coarse grind, with pieces of meat and fat visible and recognizable in each slice, and its slow curing period of at least 60-90 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Tuscan salami have PDO status?\u003c\/strong\u003e No, Tuscan salami does not have its own PDO or PGI certification like Finocchiona PGI. This does not mean it is an inferior product: it means the recipe is not codified by European regulations, but follows the artisan tradition of the norcino, or Tuscan pork butcher. The value of artisan Tuscan salami lies precisely in the producer’s artisanal freedom to personally select the meat and adjust the seasoning according to their traditional recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Tuscan salami and finocchiona?\u003c\/strong\u003e Tuscan salami is seasoned with black pepper and garlic, while Finocchiona PGI is characterized by wild fennel seeds, which give it its sweet, unmistakable aromatic profile. The same pork, a similar curing period, but completely different character. These are two complementary cured meats in Tuscan charcuterie.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"900 gr","offer_id":53916215902544,"sku":"SALA-TOSC-550GR","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"2,3 kg","offer_id":53916215935312,"sku":"SALA-TOSC-2.7KG","price":54.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salame-toscano-artigianale-salumi-toscani-onlinesalumeria-toscanasalumeria-toscana-2118802.png?v=1793790959"},{"product_id":"vermentino-bolgheri-doc-guado-al-tasso-antinori","title":"Vermentino Bolgheri DOC, Guado al Tasso, Antinori","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eVermentino Bolgheri DOC Tenuta Guado al Tasso is a white wine produced by Marchesi Antinori at its Bolgheri estate overlooking the Tuscan Tyrrhenian coast. Launched in 1996 to showcase a native grape variety from the coastal area, Guado al Tasso Vermentino expresses Bolgheri’s unique microclimate, hilly terrain, and proximity to the sea through pronounced minerality, intense aromatic freshness, and a more complex structure than one might expect from a coastal Tuscan white.\u003c\/p\u003e\n\u003ch2\u003eWhy this Vermentino is different\u003c\/h2\u003e\n\u003cp\u003eBolgheri is known worldwide for its great reds, Sassicaia, Ornellaia, and Guado al Tasso itself. But it is precisely in this exceptional terroir, where the sea breeze meets clay and limestone soils just a few kilometers from the Tyrrhenian Sea, that Vermentino finds ideal conditions to express something truly unique: a saline minerality reminiscent of the sea, a freshness not found in continental versions of the same grape variety, and aromatic notes of white peach, citrus, and wildflowers, enhanced by the coastal temperature range.\u003c\/p\u003e\n\u003cp\u003eAntinori has been growing Vermentino at Guado al Tasso since 1996, with nearly thirty years of experience with this grape variety in this specific terroir. This is no experiment; it is one of the most successful expressions of Vermentino in Tuscany.\u003c\/p\u003e\n\u003ch2\u003eTechnical sheet\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVermentino Bolgheri DOC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMarchesi Antinori, Tenuta Guado al Tasso, Bolgheri (LI)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDesignation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBolgheri DOC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% Vermentino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTerroir\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBolgheri, Tuscan Tyrrhenian coast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFirst vintage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1996\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eColor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStraw yellow with greenish reflections\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAroma\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSaline minerality, white peach, citrus, wildflowers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFresh, savory, aromatic, pronounced minerality\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e12.5% vol.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e0.75 L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eServing temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e8-10°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eVermentino Bolgheri DOC Guado al Tasso is at its best with dishes from Tuscan and Ligurian seafood cuisine. Ideal pairings include seafood and shellfish appetizers, spaghetti with clams, scampi risotto, oven-baked sea bass, grilled sea bream, and mixed fried seafood. Its saline minerality makes it especially well suited to raw seafood, oysters, sea truffles, and razor clams. Also excellent as a summer aperitif, served well chilled.\u003c\/p\u003e\n\u003cp\u003eFor a Tuscan land-and-sea pairing: Vermentino Guado al Tasso with Lardo di Colonnata IGP on Tuscan bread, the coastal white wine paired with cured meat from the Apuan coast, both born of the same Tyrrhenian Tuscany.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Vermentino Bolgheri DOC?\u003c\/strong\u003e\u003cbr\u003e\nThis is a white wine produced in the Bolgheri DOC appellation on the Tuscan Tyrrhenian coast, in the province of Livorno. Vermentino is an indigenous grape variety of the Tyrrhenian coast, Tuscany, Sardinia, and Liguria, and finds ideal climatic conditions in Bolgheri thanks to its proximity to the sea and temperate microclimate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho are the Antinoris?\u003c\/strong\u003e\u003cbr\u003e\nMarchesi Antinori is one of Italy’s oldest winemaking families, with 26 generations of winemaking since 1385. Their Guado al Tasso estate in Bolgheri is one of their flagship properties, renowned for Bolgheri Superiore Guado al Tasso and this Vermentino, produced since 1996.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat temperature should it be served at?\u003c\/strong\u003e\u003cbr\u003e\nThe ideal serving temperature is 8-10°C. Serve well chilled to bring out its aromatic freshness and minerality. Uncork just before serving; it does not need to breathe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I pair it with besides fish?\u003c\/strong\u003e\u003cbr\u003e\nThe mineral savoriness of Vermentino Bolgheri makes it versatile with fresh cheeses, light Tuscan appetizers, and vegetarian dishes too. It’s one of the few Tuscan white wines that also pairs well with delicate cured meats such as lardo or high-quality mortadella.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"75 cl","offer_id":53916215968080,"sku":"VERM-GUAD-AL-2025","price":20.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/vermentino-bolgheri-doc-guado-al-tasso-antinori.webp?v=1793790958"},{"product_id":"prosciutto-di-cinghiale-toscano-disossato-1-1-kg","title":"Boneless Tuscan wild boar ham, 1,1 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan wild boar ham made from wild boar from the Maremma, deboned, trimmed into a convenient 1.1 kg cut and vacuum-packed. Cured for up to 9 months in the natural environments of the Maremma according to Tuscan charcuterie tradition: boneless, with no waste, ready to slice.\u003c\/p\u003e\n\u003ch2\u003eWhy Tuscan wild boar ham is different\u003c\/h2\u003e\n\u003cp\u003eThe cut is the finest part of the leg, deboned and trimmed to offer you only the lean heart of the product. It is not a variation on pork ham: the raw material, processing and aromatic profile are completely different.\u003c\/p\u003e\n\u003cp\u003eThe raw material is the leg of wild Tuscan boar, an animal that roams free in the Maremma scrubland and feeds on acorns, roots, mushrooms and wild fruit. This diet comes through in the meat: lean, firm and deep red, with a thin, very white layer of covering fat that gives every slice its character.\u003c\/p\u003e\n\u003cp\u003eSalting follows an age-old rule passed down from generation to generation: as many days as the starting leg weighs in kilos. The thin layer of covering fat lets the salt penetrate evenly without ever being harsh. The subsequent cold-water rinse removes excess salt, so the ham is never too salty or too dry on the surface. At the end of curing, the leg is deboned and trimmed into a 1.1 kg cut of meat.\u003c\/p\u003e\n\u003ch3\u003eCuring in the Maremma microclimate\u003c\/h3\u003e\n\u003cp\u003eCuring takes place in natural environments overlooking the Maremma hills. L'air of Maremma and the moderate temperature fluctuations throughout the year create the conditions for slow, even curing that is difficult to reproduce artificially.\u003c\/p\u003e\n\u003cp\u003eThe windows of the curing rooms are opened, closed or left ajar several times a day, depending on the weather. There is no written protocol: experience decides, as it did in the past. After up to 9 months, the curer feels and probes each leg at its most critical points, then selects which ones to release for processing.\u003c\/p\u003e\n\u003ch3\u003eThe aromatic profile\u003c\/h3\u003e\n\u003cp\u003eOn the palate, wild boar ham develops an aromatic complexity unlike that of pork hams: a bold, intense aroma evoking the wild scrubland, with notes of dryness, caramel and curing, more pronounced in the biceps femoris, the innermost and finest muscle of the leg.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless Tuscan wild boar ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eMaremma, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eLeg of wild Tuscan boar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eUp to 9 months in natural environments\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalting\u003c\/td\u003e\n\u003ctd\u003eAs many days as the leg weighs in kilos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e1.1 kg (boneless meat)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed: 60-90 days unopened, 2-3 weeks after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, gourmet gifts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice and serve it\u003c\/h2\u003e\n\u003cp\u003eBecause it’s deboned, the polpa is even easier to slice at home.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTemperature: take the polpa out of the refrigerator at least 30 minutes before slicing. At 18-20 °C, the fat softens and the aroma fully develops.\u003c\/li\u003e\n\u003cli\u003eSlicing: use a long, smooth-bladed knife and a steady motion without pressing down. The slices should be almost transparent.\u003c\/li\u003e\n\u003cli\u003eAfter opening: wrap the cut in food-grade paper, refrigerate, and consume within 2-3 weeks. The layer of fat naturally protects the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan unsalted bread, the oldest pairing: bread without salt doesn’t compete with the savory flavor of boar.\u003c\/li\u003e\n\u003cli\u003eCave-aged pecorino, a traditional pairing from the Maremma: two products from the same land.\u003c\/li\u003e\n\u003cli\u003eFresh figs or fig jam: the contrast between sweet and wild is one of the most surprising in Tuscan cuisine.\u003c\/li\u003e\n\u003cli\u003eWalnuts and dried fruit, from the same region, the same season, with the same intensity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWines and beers\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMorellino di Scansano, Maremma wine with Maremma ham, with tannins that stand up to the wild intensity.\u003c\/li\u003e\n\u003cli\u003eBrunello di Montalcino, for special occasions: its structure and complexity match the aged boar.\u003c\/li\u003e\n\u003cli\u003eChianti Classico Riserva, more approachable than Brunello, but with the right structure for the bold flavor of boar.\u003c\/li\u003e\n\u003cli\u003eStout or Porter: the roasted, coffee notes of a dark craft beer create a surprising contrast with the wild notes.\u003c\/li\u003e\n\u003cli\u003eTuscan amber ale, a more classic choice: it balances the intensity without overpowering it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eAre the boars from Tuscany?\u003c\/h3\u003e\n\u003cp\u003eYes. These are wild Tuscan boars that live in the Maremma scrubland, not farmed animals or animals from abroad. L'origin directly affects the quality of the meat and its aroma.\u003c\/p\u003e\n\u003ch3\u003eIs it very salty?\u003c\/h3\u003e\n\u003cp\u003eNo. Salting time depends on the weight of the leg, and cold rinsing removes excess salt. The result is balanced: never too salty and never too dry on the surface.\u003c\/p\u003e\n\u003ch3\u003eWhy choose the polpa instead of a whole leg?\u003c\/h3\u003e\n\u003cp\u003eThe polpa is the deboned, trimmed leg: you receive only the lean, premium meat, with no bone or waste. It’s easier to slice and store, ideal if you want a 1.1 kg format without compromising on the quality of a whole leg.\u003c\/p\u003e\n\u003ch3\u003eHow should I store it?\u003c\/h3\u003e\n\u003cp\u003eVacuum-packed and unopened, it keeps for 60-90 days in the refrigerator at 0-4 °C. After opening, wrap the cut in food-grade paper and consume within 2-3 weeks.\u003c\/p\u003e\n\u003ch3\u003eIs it a good gift?\u003c\/h3\u003e\n\u003cp\u003eYes. Deboned and vacuum-packed, this 1.1 kg cut makes a practical and original gourmet gift for couples and small families: for Christmas, birthdays, anniversaries, or as a corporate gift.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1.1 kg","offer_id":53916216000848,"sku":"PRSC-CING-2.5KG","price":75.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-di-cinghiale-stagionato.webp?v=1793790958"},{"product_id":"salamino-al-cinghiale-toscano-bonta-toscane-450-g","title":"Tuscan wild boar salami, Bontà Toscane, 450 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eWild boar salami is a Tuscan cured meat made from selected wild boar meat. Compared with wild boar sausage, it has a fattier, firmer meat mixture and a longer aging period, making it perfect for machine-slicing into thin slices. It is made by Bontà Toscane and comes in 450 g vacuum-packed pieces.\u003c\/p\u003e\n\u003ch2\u003eWild Boar Salami: The Wild Cured Meat for Slicing\u003c\/h2\u003e\n\u003cp\u003eIn the Tuscan tradition of charcuterie-making, not all cured meats are alike, and not all are meant to be eaten in the same way. \u003cstrong\u003eTuscan Wild Boar Salami\u003c\/strong\u003e is specifically designed for those who want to enjoy the best of wild boar in thin, perfect slices, achievable only with a professional or home meat slicer.\u003c\/p\u003e\n\u003cp\u003eCompared with Wild Boar Cured Sausage, which is leaner and aged for a standard period, the Salami has three distinctive characteristics that make it a completely different product:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigher fat content:\u003c\/strong\u003e the higher fat content makes the slices softer, glossier, and more aromatic when cut thinly. The fat in aged wild boar melts in your mouth differently from conventional pork fat, with a more intense flavor and lingering woodland notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLonger aging:\u003c\/strong\u003e the extra aging time further concentrates the aromas, develops greater depth of flavor, and gives the salami a firmer, more uniform texture, which is essential for getting perfect slices from a meat slicer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirmer meat mixture:\u003c\/strong\u003e its firmer texture is what allows a meat slicer to produce almost transparent slices without the salami crumbling or losing its shape. A thin slice of Wild Boar Salami offers a completely different experience from a thick slice cut with a knife.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Tuscan Wild Boar Salami\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eArtisan wild boar salami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eSelected wild boar meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMeat mixture\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eHigher fat content\u003c\/strong\u003e: ideal for slicing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eLonger\u003c\/strong\u003e: greater concentration of aromas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eFirmer\u003c\/strong\u003e: uniform, thin slices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e450 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerated at 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIdeal use\u003c\/td\u003e\n\u003ctd\u003eMeat slicers, appetizers, professional charcuterie boards\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice it perfectly: The professional technique\u003c\/h2\u003e\n\u003cp\u003eThe Wild Boar Salami is at its best when sliced with a meat slicer. It’s the right choice for anyone who wants to serve a professional-quality charcuterie board at home.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith a slicer:\u003c\/strong\u003e Set the thickness to 1.5 to 2 mm, almost transparent. At this thickness, the aged wild boar fat melts completely in your mouth, gradually releasing all its woodland and gamey notes. The slices overlap on the plate, creating a restaurant-worthy presentation. Serve at room temperature, never cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Bring the salamino to room temperature at least 30 minutes before slicing. At 18-20°C, the mixture softens slightly, making it easier to slice precisely and bringing out more aroma in the slices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the board:\u003c\/strong\u003e Arrange the slices in a fan or overlap them slightly. Serve with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThin slices of unsalted Tuscan bread\u003c\/li\u003e\n\u003cli\u003eAged pecorino shavings\u003c\/li\u003e\n\u003cli\u003eTuscan olives in brine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the kitchen: Salamino al Cinghiale as an ingredient\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWild boar ragù with salamino\u003c\/strong\u003e: coarsely chopped and added to the soffritto, it enriches the sauce with an aromatic depth impossible to achieve with fresh meat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan wild boar crostini\u003c\/strong\u003e: thinly sliced and placed on crostini with stracchino or fresh ricotta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssorted boards of excellence\u003c\/strong\u003e: a star alongside aged Tuscan cheeses and other traditional cured meats\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan table\u003c\/h2\u003e\n\u003ch3\u003eWines\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: the wine of the Tuscan Maremma, robust and tannic, an authentic local pairing with wild boar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: for a superb pairing: Brunello's complexity enhances every wild note\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico Riserva\u003c\/strong\u003e: classic and versatile, ideal for aperitifs and starters featuring Tuscan cured meats\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Wild Boar Salamino\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference compared to Salsiccia Stagionata al Cinghiale?\u003c\/strong\u003e They are two distinct products designed for different uses. Salsiccia Stagionata al Cinghiale has a leaner mixture, standard aging, and a softer texture, making it ideal for cutting with a knife, eating as is, or using in cooking. Salamino al Cinghiale has a fattier mixture, longer aging, and a firmer texture, and is specifically designed for slicing to achieve thin, uniform, professional-quality slices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it important to use a slicer?\u003c\/strong\u003e The Salamino's firmer texture is a deliberate technical feature, not a defect. With a slicer set to 1.5-2 mm, you get almost transparent slices in which the aged wild boar fat melts completely in your mouth, gradually releasing its woodland notes. The same result is impossible to achieve by cutting with a knife.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"450 g","offer_id":53916216066384,"sku":"SALA-CING-450GR","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salamino-di-cinghiale-artigianale_webp.png?v=1793790959"},{"product_id":"pecorino-al-pistacchio-caseificio-nuovo-650-g","title":"Pistachio pecorino, Caseificio Nuovo, 650 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003ePistachio pecorino is a sheep’s milk cheese enriched with pistachios, which add a sweet, toasted note to pecorino’s savory flavor. Caseificio Nuovo makes it in 650 g portions: excellent on a cheeseboard with honey or preserves, or grated over pasta.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-Quality Pecorino:\u003c\/strong\u003e Made with fine sheep’s milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinely Ground Pistachios:\u003c\/strong\u003e Add a touch of refinement and crunch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreamy Texture:\u003c\/strong\u003e A perfect balance between the softness of the cheese and the crunch of the pistachios.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Choose Pistachio Pecorino:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnique, Refined Flavor:\u003c\/strong\u003e A combination of flavors that will delight your senses.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSafe, Convenient Online Shopping:\u003c\/strong\u003e Have pistachio pecorino delivered straight to your door, ensuring freshness and quality.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor Special Occasions:\u003c\/strong\u003e Ideal for adding a touch of richness to an aperitif or creating an elegant cheeseboard.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Enjoy Pistachio Pecorino:\u003c\/strong\u003e Cut the pistachio pecorino into thin slices to pair perfectly with dried fruit or jam. It also makes an elegant cheeseboard centerpiece.\u003c\/p\u003e\n\u003ch5\u003e\n\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"650g","offer_id":53916216033616,"sku":"PECO-PIST-650GR","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-al-pistacchio-forma-intera-artigianalesalumeria-toscanasalumeria-toscana-934267.jpg?v=1793790959"},{"product_id":"sbriciolona-toscana-ai-semi-di-finocchio","title":"Tuscan fennel seed salami","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Sbriciolona: the soft fennel-seed salami\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSbriciolona is a Tuscan cured pork salami, coarsely ground, flavored with fennel seeds and aged for a short time. It is so soft that it crumbles when cut, which is how it gets its name. It is the tender cousin of Finocchiona IGP, a specialty of the Florentine tradition. This one is made by Salumificio Poggetto in the Prato plain and comes in three sizes: 800 g, 2.5 kg, and 5.5 kg, vacuum-packed.\u003c\/p\u003e\n\u003ch2\u003eWhat is sbriciolona, and how is it different from finocchiona?\u003c\/h2\u003e\n\u003cp\u003eSbriciolona and Finocchiona IGP belong to the same family: both Tuscan, both made from pork, and both scented with fennel. The difference lies in their texture. Finocchiona is aged longer and has a firm texture that can be sliced thinly. Sbriciolona is coarsely ground and briefly aged, so it stays soft and crumbly. When cut with a knife, it breaks into irregular pieces rather than neat slices.\u003c\/p\u003e\n\u003cp\u003eThat’s why it has a special place on the Tuscan cutting board: it’s broken apart, picked up by hand, and eaten with unsalted Tuscan bread. Fennel takes center stage, while the saltiness remains delicate.\u003c\/p\u003e\n\u003ch2\u003eTechnical data sheet and sizes\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eTuscan Sbriciolona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSalumificio Poggetto, Prato plain (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eItalian pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavoring\u003c\/td\u003e\n\u003ctd\u003eFennel seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrinding\u003c\/td\u003e\n\u003ctd\u003eCoarse\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eShort, for a soft, crumbly texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cut and serve\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRemove it from its vacuum packaging and the refrigerator 20-30 minutes beforehand: the fennel releases its aroma only at room temperature.\u003c\/li\u003e\n\u003cli\u003eDon't use a slicer. Open the piece with a sturdy knife and break it apart by hand or with a fork.\u003c\/li\u003e\n\u003cli\u003eServe it on a wooden board with Tuscan unsalted bread, which doesn't overpower the fennel.\u003c\/li\u003e\n\u003cli\u003eTry the classic contrast with a fresh pecorino: creamy against crumbly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheeses: Pecorino Toscano PDO.\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano, dry and mineral, the traditional pairing for fennel-flavored cured meats.\u003c\/li\u003e\n\u003cli\u003eRed wine: a young, fresh and fruity Chianti Classico that balances the savory flavor without overpowering the aromas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Tuscan Sbriciolona\u003c\/h2\u003e\n\u003ch3\u003eWhat is sbriciolona?\u003c\/h3\u003e\n\u003cp\u003eIt's a Tuscan cured pork sausage made from coarsely ground meat, with fennel seeds and a short curing period. It has a soft texture that crumbles when cut, hence the name, and is typical of the Florentine tradition.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between sbriciolona and finocchiona?\u003c\/h3\u003e\n\u003cp\u003eThey are related: both are made from pork and flavored with fennel. Finocchiona PGI is cured longer, is firm, and is sliced thinly. Sbriciolona is cured briefly, is softer and more crumbly, and is served broken into pieces.\u003c\/p\u003e\n\u003ch3\u003eHow do you cut sbriciolona?\u003c\/h3\u003e\n\u003cp\u003eNo slicer needed: open it with a sturdy knife and break it apart by hand or with a fork. Its crumbly texture is a characteristic, not a defect.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored after opening?\u003c\/h3\u003e\n\u003cp\u003eWrapped in deli paper, refrigerate at 0-4 °C and consume within 7-10 days. After opening, it tends to dry out a little; this is normal. Do not freeze.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"800 g","offer_id":53916216131920,"sku":"SBRI-TOSC-700GR","price":18.9,"currency_code":"EUR","in_stock":true},{"title":"2500 g","offer_id":53916216164688,"sku":"SBRI-TOSC-2500GR","price":65.9,"currency_code":"EUR","in_stock":true},{"title":"5500 g","offer_id":53916216197456,"sku":"SBRI-TOSC-5500GR","price":115.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/sbriciolona-toscana-artigianale-salumeria-toscana.webp?v=1793790959"},{"product_id":"spalla-stagionata-disossata-intera-4-kg","title":"Whole boneless aged pork shoulder, 4 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCured shoulder is a dry-cured meat made from the pig's shoulder, with a bolder flavor than ham and a lower price. It is made from Italian pork, cured for approximately 8 months and deboned: a whole 4 kg piece, vacuum-sealed and ready for the slicer at home, in a deli, or in a restaurant.\u003c\/p\u003e\n\u003ch2\u003eBoneless Cured Shoulder: An Ancient Cut, Cured with Character\u003c\/h2\u003e\n\u003cp\u003eEight months of slow aging transform the shoulder into something completely different from the original product: the intramuscular fat melds with the adjacent muscles, enzymatic processes develop intense aromatic complexity, and the meat takes on a texture that rivals the finest aged hams.\u003c\/p\u003e\n\u003cp\u003eChoosing to debone it before curing is a practical decision that does not compromise the quality of the finished product. In fact, it makes for more even curing and means the product is ready to use right away: no bone to deal with, no waste, and you can slice it immediately with a home slicer or knife.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Boneless Cured Shoulder\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless cured shoulder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eItaly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork shoulder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eApproximately 8 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e4 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eChilled 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eSlicing, charcuterie boards, gourmet sandwiches, appetizers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it at its best: The tradition of Italian cured meats\u003c\/h2\u003e\n\u003cp\u003eBoneless Cured Shoulder is at its best at room temperature, never cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Bring the shoulder to room temperature at least 20-30 minutes before slicing. At 18-20°C, the intramuscular fat softens and the aromatic profile developed over 8 months of curing emerges fully, rich, rounded, and lingering.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eL'slicer:\u003c\/strong\u003e To get the best from the Boneless Cured Shoulder, use a slicer with a well-sharpened blade. Thin, almost transparent slices are the right thickness: at that thickness, the fat and lean meat are perceived in balance, and the aromatic complexity of 8 months of curing comes through fully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe knife:\u003c\/strong\u003e If you don't have a slicer, use a long, straight-edged knife with a smooth, continuous motion and no pressure. The boneless product is much easier to slice by hand than a bone-in shoulder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic pairings:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan bread crostini\u003c\/strong\u003e: the most straightforward pairing: cured shoulder on warm crostini with a drizzle of Tuscan extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSemi-aged pecorino\u003c\/strong\u003e: the creaminess of pecorino balances the savory flavor of the shoulder, aged for 8 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGourmet sandwiches\u003c\/strong\u003e: thinly sliced cured pork shoulder is one of the best ingredients for quality sandwiches: more character than cooked ham, more tenderness than long-aged cured ham\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWildflower honey\u003c\/strong\u003e: the sweet-and-savory contrast with cured pork shoulder is surprising and distinctly Tuscan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the kitchen: Cured Pork Shoulder as an Ingredient\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePork shoulder sauce\u003c\/strong\u003e: diced small and browned with onion and tomato; the aged fat melts slowly, releasing exceptional aromatic intensity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRustic frittata\u003c\/strong\u003e: diced and cooked with eggs, herbs, and grated pecorino: a bold Tuscan main course\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePizza and focaccia\u003c\/strong\u003e: thinly sliced over warm Tuscan focaccia; the heat slightly melts the fat, amplifying the aromatic profile\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMixed platters\u003c\/strong\u003e: the star alongside Tuscan cheeses for a platter that showcases the full tradition of Italian charcuterie\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan Table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the quintessential Tuscan red. The freshness and tannins of Chianti Classico pair perfectly with the savory flavor of pork shoulder cured for 8 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: fuller-bodied and more structured, an ideal pairing for a bold-flavored shoulder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRosso di Montalcino\u003c\/strong\u003e: more approachable than Brunello, but with the structure needed to pair with a long-cured cured meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Boneless Cured Pork Shoulder\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between cured pork shoulder and prosciutto?\u003c\/strong\u003e The main difference lies in the cut and muscle composition. Prosciutto is made from the hind leg, a more uniform cut with fat around the outside and a more predictable curing process. Pork shoulder comes from the foreleg, has a more complex muscle composition, more evenly distributed intramuscular fat, and a more complex, rustic flavor profile. Those who love bold, complex flavors often prefer shoulder to prosciutto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it boneless?\u003c\/strong\u003e Deboning before curing is a practical choice that offers three advantages: more even curing without the bone as a barrier, ready-to-slice meat without special equipment, and no waste. Deboning does not compromise the final aromatic profile; 8 months of curing develop complexity regardless of whether the bone is present.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs a slicer necessary?\u003c\/strong\u003e No, deboning makes it easy to slice even with a good knife. However, a slicer ensures thin, even slices that bring out the full aromatic profile developed by the long curing process. If you have the option of using one, we recommend it.\u003c\/p\u003e\n\u003cp\u003eIs the 4 kg weight exact? The listed weight is approximately 4 kg. Since this is a natural artisan product, the final weight may vary slightly from one piece to another.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Whole boneless 4Kg","offer_id":53916216230224,"sku":"SPAL-DISS-4KG","price":54.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/spalla-di-maiale-stagionata-disossata_webp.png?v=1793790960"},{"product_id":"lardo-di-colonnata-igp-larderia-giannarelli-500-g","title":"Colonnata IGP lardo, Larderia Giannarelli, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eLardo di Colonnata PGI: cured in marble basins, 500 g piece\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy Lardo di Colonnata is unique\u003c\/h2\u003e\n\u003cp\u003eThe secret is the basin: a white marble tub from the Carrara quarries, rubbed with garlic, where the lard rests in layers with salt and aromatics. The marble maintains a constant temperature and humidity and lets the product breathe, so the fat becomes soft, almost creamy, and takes on the fragrance of the herbs.\u003c\/p\u003e\n\u003cp\u003eThe result is white, slightly pink lard that melts in your mouth with notes of rosemary and pepper. It is nothing like cooking lard: this is eaten raw, in paper-thin slices.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eLardo di Colonnata PGI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003ePGI, Protected Geographical Indication\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eLarderia Giannarelli, Colonnata (Carrara)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003ePork back fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eAt least 6 months in Carrara marble basins\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAromatics\u003c\/td\u003e\n\u003ctd\u003eSalt, black pepper, rosemary, garlic, spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e500 g vacuum-packed piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTake it out of the refrigerator 15-20 minutes beforehand: when cold, the fat is firm and the aromas are muted.\u003c\/li\u003e\n\u003cli\u003eSlice it paper-thin, almost transparent, using a slicer or a very sharp knife.\u003c\/li\u003e\n\u003cli\u003eThe classic way: on freshly toasted, still-warm Tuscan bread, which makes it melt.\u003c\/li\u003e\n\u003cli\u003eTry spreading it on warm crostini with a drizzle of chestnut honey, or on a tagliata steak fresh off the grill.\u003c\/li\u003e\n\u003cli\u003eWrapped around shrimp, scallops, or asparagus before briefly baking in the oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWhite wine: Vermentino or Vernaccia di San Gimignano, fresh and savory.\u003c\/li\u003e\n\u003cli\u003eRed wine: a young Tuscan red.\u003c\/li\u003e\n\u003cli\u003eChestnut honey and toasted Tuscan bread.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Lardo di Colonnata PGI\u003c\/h2\u003e\n\u003ch3\u003eWhat is Lardo di Colonnata?\u003c\/h3\u003e\n\u003cp\u003eIt is fat from the pig's back, cured for at least six months in Carrara marble basins with salt, pepper, rosemary, garlic, and spices. It is produced only in Colonnata, in the Apuan Alps, and has held PGI status since 2004.\u003c\/p\u003e\n\u003ch3\u003eIs Lardo di Colonnata eaten raw?\u003c\/h3\u003e\n\u003cp\u003eYes, it is made to be eaten raw, in paper-thin slices, preferably on warm bread that makes it melt.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored?\u003c\/h3\u003e\n\u003cp\u003eRefrigerate at 0-4 °C. After opening, wrap it in food paper and consume within 2-3 weeks; take it out a few minutes before slicing.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between Lardo di Colonnata and ordinary lard?\u003c\/h3\u003e\n\u003cp\u003eThe region, the method, and the curing. Lardo di Colonnata PGI matures for months in marble basins with herbs and spices and is eaten raw; ordinary lard is a cooking fat, with no curing or certification.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916216262992,"sku":"LARD-COLN-500GR","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/lardo-di-colonnata-igp-trancio-salumeria-toscana.webp?v=1793790959"},{"product_id":"vino-nobile-di-montepulciano-docg-salcheto","title":"Vino Nobile di Montepulciano DOCG, Salcheto","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eSalcheto’s Vino Nobile di Montepulciano DOCG is a Tuscan red made from 100% Prugnolo Gentile, produced in the Tenuta Salcheto vineyards in Montepulciano, in the province of Siena, across 22.5 hectares farmed organically. It ages for 18 months in large casks and tonneaux (70\/30), followed by 6 months in bottle. Bright ruby red, with aromas of dried flowers, redcurrant, lavender, and mineral notes; silky and savory on the palate, with berries and a bittersweet wild cherry finish.\u003c\/p\u003e\n\u003ch2\u003eTechnical sheet\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAppellation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVino Nobile di Montepulciano DOCG\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSalcheto, Montepulciano, Siena\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% Prugnolo Gentile (Sangiovese)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTenuta Salcheto, 22.5 ha organically farmed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e18 months in wood (70% large casks, 30% tonneaux), 6 months in bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eColor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBright ruby red\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAroma\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDried flowers, redcurrant, lavender, mineral notes, berries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSilky, savory, mineral, with a wild cherry finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSize\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e75 cl, natural cork stopper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eServing temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e18-20 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eContains sulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cp\u003eIt pairs best with red meats and game: beef fillet and roasts, stewed wild boar, hare, pappardelle with wild boar ragù, and porcini mushrooms. It also goes well with aged cheeses and hearty Tuscan cured meats such as Finocchiona IGP, Capocollo Toscano, and wild boar ragù.\u003c\/p\u003e\n\u003cp\u003eL'The classic local pairing is with Chianina IGP Florentine steak: Prugnolo Gentile and Chianina both come from the province of Siena.\u003c\/p\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Vino Nobile di Montepulciano DOCG?\u003c\/strong\u003e\u003cbr\u003e\nIt is one of Tuscany’s historic appellations, produced only in the municipality of Montepulciano (Siena) using Prugnolo Gentile. The regulations require at least 24 months of aging, including at least 12 months in wood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Prugnolo Gentile?\u003c\/strong\u003e\u003cbr\u003e\nIt is the local name for Sangiovese grown in Montepulciano. It produces elegant wines with fine tannins and a mineral, floral profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Salcheto organic?\u003c\/strong\u003e\u003cbr\u003e\nYes, production has been certified organic since 2009.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should you drink it?\u003c\/strong\u003e\u003cbr\u003e\nIt is already enjoyable when young and can develop in the cellar for up to around ten years from the harvest. Open it 30-45 minutes beforehand or use a decanter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Vino Nobile di Montepulciano and Brunello di Montalcino?\u003c\/strong\u003e\u003cbr\u003e\nBoth are Tuscan DOCGs made from Sangiovese, but from different areas. Brunello is more powerful and age-worthy, with a minimum aging period of 5 years. Nobile has a minimum aging period of 2 years and is generally more elegant and approachable when young.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"75 cl","offer_id":53916216361296,"sku":"NOBL-MONT-DEF","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/vino-nobile-di-montepulciano-docg-2020-salcheto.webp?v=1793790960"},{"product_id":"sugo-all-aglione-della-valdichiana","title":"Valdichiana garlic tomato sauce","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eAglione sauce is a traditional condiment from Valdichiana, Tuscany: tomatoes and aglione, a large variety of garlic with a sweeter flavor that's easier to digest than common garlic. This artisan sauce is ready to use: just heat it and dress the pici, as tradition dictates.\u003c\/p\u003e\n\u003cp\u003eThe combination of \u003cstrong\u003eTuscan tomatoes (90%)\u003c\/strong\u003e and \u003cstrong\u003eValdichiana aglione (5%)\u003c\/strong\u003e creates a unique sauce: intense yet delicate, aromatic, and easy to digest.\u003c\/p\u003e\n\u003cp\u003eA ready-made sauce that brings \u003cstrong\u003ethe true taste of Tuscany\u003c\/strong\u003e to your table, with no compromises.\u003c\/p\u003e\n\u003ch2\u003eWhy it's different from other sauces\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eSelected Tuscan tomatoes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAuthentic Valdichiana aglione (sweeter and easier to digest)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExtra virgin olive oil\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eArtisan production\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt's not your typical garlic sauce: aglione is milder and doesn't overpower other flavors.\u003c\/p\u003e\n\u003ch2\u003eHow to use it (quick and easy)\u003c\/h2\u003e\n\u003cp\u003ePerfect for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePici with aglione (traditional recipe)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSpaghetti and short pasta\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGnocchi\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eQuick yet quality dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJust heat it in a pan and add the pasta: \u003cstrong\u003eready in 5 minutes\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eFlavor and texture\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eFlavor: balanced, slightly spicy\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAroma: intense yet elegant\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTexture: smooth and rich\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA sauce you'll \u003cstrong\u003enever tire of\u003c\/strong\u003e, ideal even for those who don't like strong garlic.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cp\u003eTomato pulp 90% (origin: Tuscany - Italy), Valdichiana aglione 5%, extra virgin olive oil, salt, chili pepper.\u003c\/p\u003e\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eStore in a cool, dry place\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAfter opening: refrigerate and consume within a few days\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ \u003c\/h2\u003e\n\u003ch3\u003eIs aglione sauce heavy?\u003c\/h3\u003e\n\u003cp\u003eNo. L'\u003cstrong\u003eValdichiana aglione\u003c\/strong\u003e is naturally easier to digest than traditional garlic.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between garlic and aglione?\u003c\/h3\u003e\n\u003cp\u003eL'aglione is a typical Tuscan variety, larger and with a \u003cstrong\u003esweeter, less pungent flavor\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003eIs it ready to use?\u003c\/h3\u003e\n\u003cp\u003eYes, it's ready to use: just heat it and dress the pasta.\u003c\/p\u003e\n\u003ch3\u003eWhich pasta pairs best with it?\u003c\/h3\u003e\n\u003cp\u003eTraditionally served with \u003cstrong\u003eTuscan pici\u003c\/strong\u003e, but also excellent with spaghetti and short pasta.\u003c\/p\u003e\n\u003ch3\u003eIs it suitable for a vegetarian diet?\u003c\/h3\u003e\n\u003cp\u003eYes, it contains only plant-based ingredients.\u003c\/p\u003e\n\u003ch3\u003eHow much sauce do you need per serving?\u003c\/h3\u003e\n\u003cp\u003eAbout 80-100 g per person for a generously sauced first course.\u003c\/p\u003e\n\u003ch2\u003eDiscover the authentic taste of Tuscany\u003c\/h2\u003e\n\u003cp\u003eBring a historic recipe to your table, made with real ingredients and crafted according to tradition.\u003c\/p\u003e\n\u003cp\u003eIdeal for those who love:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eItalian regional cuisine\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eauthentic flavors\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eartisan quality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eExplore also\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eArtisan Tuscan Pici\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTuscan Pecorino Cheeses\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTraditional Tuscan Specialties\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSelected Tuscan Wines\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916216426832,"sku":"SUGO-AGLI-DEF","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/sugo-aglione-toscano-artigianale-180g-dispensa-toscana_webp_286c9e01-f6e9-495a-afb4-f66d3d4c9cec.png?v=1793790962"},{"product_id":"torrone-toscano-alle-mandorle-floris-200-g","title":"Tuscan almond nougat, Floris, 200 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eLamporecchio nougat is the Tuscan nougat of Valdinievole, in the province of Pistoia, made with honey, egg white and whole toasted almonds. This one is made by Floris in Lamporecchio: crunchy, in a 200 g pack, a Christmas sweets classic.\u003c\/p\u003e\n\u003cp\u003eFloris’s \u003cstrong\u003eartisanal Tuscan almond nougat\u003c\/strong\u003e, made in Lamporecchio (PT), in the heart of the Pistoia area, where the tradition of Tuscan nougat has deep roots stretching back centuries. Whole, lightly toasted almonds, selected honey, egg white and sugar: slowly cooked and handmade on marble. The result is crunchy, crumbly when bitten, fragrant nougat that is impossible to replicate using industrial processes.\u003c\/p\u003e\n\u003ch2\u003eWhy Lamporecchio Nougat Is Different\u003c\/h2\u003e\n\u003cp\u003eFor centuries, Lamporecchio, in the Valdinievole area of the province of Pistoia, has been the benchmark for artisanal Tuscan nougat. \u003cstrong\u003eLamporecchio nougat\u003c\/strong\u003e stands apart from industrial production thanks to three essential characteristics that leave no room for shortcuts:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhole almonds with their skins\u003c\/strong\u003e: lightly toasted during preparation, neither ground into paste nor crushed. Whole almonds ensure genuine crunch and a natural roasted aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSelected honey\u003c\/strong\u003e: a prized ingredient that is key to the nougat’s color, aroma and texture. Quality honey caramelizes differently from industrial sugar, giving the nougat the floral aftertaste that makes it distinctive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandcrafted\u003c\/strong\u003e: each piece is rolled out, leveled and cut by hand. Slow cooking and artisanal heat management produce that crunchy but not hard, crumbly yet compact texture that industrial processing cannot replicate.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eFloris, Lamporecchio (PT)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eBrittle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003eWhole almonds, honey, sugar, egg white\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCoating\u003c\/td\u003e\n\u003ctd\u003eTraditional wafer paper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e200g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eLamporecchio, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePreparation\u003c\/td\u003e\n\u003ctd\u003eHandcrafted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place, away from sources of heat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Enjoy It: Classic Pairings\u003c\/h2\u003e\n\u003cp\u003eTuscan crunchy nougat shines when paired with the right accompaniments:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso or ristretto\u003c\/strong\u003e: the sweet-and-bitter contrast is the classic end to a Tuscan lunch. Breaking nougat into coffee is an ancient custom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBoard with aged pecorino\u003c\/strong\u003e: a piece of nougat paired with Cave-Aged Pecorino makes a meal-ending treat that always surprises guests.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith Cantucci\u003c\/strong\u003e: on a Tuscan dessert board, nougat and Tuscan PGI Cantucci complement each other, the former crunchy and crumbly, the latter crunchy and almond-flavored, each with its own character.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Artisan Tuscan Almond Nougat\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Lamporecchio nougat and industrial nougat?\u003c\/strong\u003e Floris artisan nougat uses whole almonds, quality honey, and slow cooking with handmade preparation. Industrial nougat uses almond paste, syrups, and artificial flavorings. The difference is immediate when you bite into them: the former is crunchy and crumbly, while the latter is hard and cloying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Tuscan nougat crunchy or soft?\u003c\/strong\u003e Crunchy. Traditional Tuscan preparation involves prolonged cooking, which gives the nougat its characteristic crumbly texture. It breaks cleanly when bitten without being hard or sticky.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored?\u003c\/strong\u003e In a cool, dry place, away from heat and moisture. Refrigeration is not required. After opening the package, wrapped in baking paper, it keeps very well for 2-3 weeks.\u003c\/p\u003e\n\u003cp\u003eIs it suitable as a gift? It pairs perfectly in gift baskets with other Tuscan PGI sweets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for people avoiding gluten?\u003c\/strong\u003e The basic recipe contains no gluten. Always check the label for any traces from processing.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"200 g","offer_id":53916216525136,"sku":"TORR-MAN-200GR","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/torrone-artigianale-toscano-mandorle-miele-lamporecchio.webp?v=1793790961"},{"product_id":"miele-di-sulla-biologico-fabbri","title":"Organic sulla honey, Fabbri","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eFabbri Tuscan Organic Sulla Honey is Italian organic honey produced in Tuscany by Fabbri Beekeeping, a beekeeping business whose packaging bears the wording “Beekeeping since 1920”.\u003c\/p\u003e\n\u003cp\u003eThis variety of honey is known for its delicate flavor and generally light color, making it suitable both for everyday consumption and for pairing with food.\u003c\/p\u003e\n\u003cp\u003eThe product is packaged in a \u003cstrong\u003e250 g glass jar\u003c\/strong\u003e. Label shows the organic certification \u003cstrong\u003eIT-BIO-014\u003c\/strong\u003e and the designation \u003cstrong\u003e“Italian Agriculture”\u003c\/strong\u003e, which identifies the Italian agricultural origin declared for the product.\u003c\/p\u003e\n\u003ch2\u003eWhat is Sulla honey?\u003c\/h2\u003e\n\u003cp\u003eIt is a variety traditionally found in Mediterranean areas and various parts of Italy. The honey it produces is generally characterized by a delicate, subtle flavor, making it particularly versatile in cooking.\u003c\/p\u003e\n\u003cp\u003eIt may be chosen by those who prefer honey with a milder flavor than more intensely flavored varieties.\u003c\/p\u003e\n\u003ch2\u003eHow to use Tuscan Organic Sulla Honey\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFabbri Sulla Honey\u003c\/strong\u003e can be enjoyed on its own or used as an ingredient in numerous recipes.\u003c\/p\u003e\n\u003cp\u003eIt is particularly suitable:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003efor breakfast on bread, crispbread, or toast;\u003c\/li\u003e\n\u003cli\u003ein yogurt;\u003c\/li\u003e\n\u003cli\u003ewith cereals and muesli;\u003c\/li\u003e\n\u003cli\u003eto sweeten tea, herbal teas, and other beverages;\u003c\/li\u003e\n\u003cli\u003epaired with cheeses;\u003c\/li\u003e\n\u003cli\u003ein the preparation of cakes and desserts;\u003c\/li\u003e\n\u003cli\u003efor sweet and savory recipes;\u003c\/li\u003e\n\u003cli\u003eto accompany traditional Tuscan foods.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThanks to its generally delicate flavor, it can be used without overpowering the flavors of other ingredients.\u003c\/p\u003e\n\u003ch2\u003eOrganic honey produced in Tuscany\u003c\/h2\u003e\n\u003cp\u003eThis product is marketed as \u003cstrong\u003eTuscan Organic Honey\u003c\/strong\u003e and bears the label \u003cstrong\u003eItalian Agriculture\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe organic certification shown on the packaging is:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIT-BIO-014\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe organic certification makes it possible to clearly identify the product as honey from organic farming, according to the information provided by the producer.\u003c\/p\u003e\n\u003ch2\u003eFabbri Beekeeping\u003c\/h2\u003e\n\u003cp\u003eThe honey is produced by \u003cstrong\u003eFabbri Apicoltura\u003c\/strong\u003e, a Tuscan producer whose packaging bears the wording \u003cstrong\u003e“Beekeeping since 1920”\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe long tradition highlighted by the brand connects this honey to Tuscan and Italian beekeeping culture, making it appealing to those looking for gourmet products with a strong connection to the region.\u003c\/p\u003e\n\u003ch2\u003eFeatures of Fabbri Organic Tuscan Sulla Honey\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eProduct:\u003c\/strong\u003e Organic Tuscan Honey\u003cbr\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Sulla honey\u003cbr\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Fabbri\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Fabbri Apicoltura\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Tuscany\u003cbr\u003e\u003cstrong\u003eDeclared agricultural origin:\u003c\/strong\u003e Italy\u003cbr\u003e\u003cstrong\u003eOrganic certification:\u003c\/strong\u003e IT-BIO-014\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 250 g\u003cbr\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Glass jar\u003cbr\u003e\u003cstrong\u003eCategory:\u003c\/strong\u003e Italian organic honey\u003c\/p\u003e\n\u003ch2\u003eWhy Choose Fabbri Sulla Honey\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFabbri Organic Tuscan Sulla Honey 250 g\u003c\/strong\u003e is ideal for anyone looking for Italian organic honey rooted in Tuscan beekeeping traditions.\u003c\/p\u003e\n\u003cp\u003eSulla honey is particularly appealing to those who prefer honey with a generally delicate flavor that pairs well with a variety of foods.\u003c\/p\u003e\n\u003cp\u003eIt is also a suitable choice for those looking for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eorganic Tuscan honey;\u003c\/li\u003e\n\u003cli\u003eItalian honey;\u003c\/li\u003e\n\u003cli\u003eSulla honey;\u003c\/li\u003e\n\u003cli\u003ecertified organic honey;\u003c\/li\u003e\n\u003cli\u003etraditional Tuscan products;\u003c\/li\u003e\n\u003cli\u003ehoney to pair with cheese;\u003c\/li\u003e\n\u003cli\u003ehoney for breakfast;\u003c\/li\u003e\n\u003cli\u003eTuscan gourmet specialties.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cp\u003eStore the honey in a cool, dry place, away from direct heat and sunlight.\u003c\/p\u003e\n\u003cp\u003eHoney is a natural product and may \u003cstrong\u003ecrystallize\u003c\/strong\u003e over time. Crystallization is a natural phenomenon and is not in itself a defect in the product.\u003c\/p\u003e\n\u003cp\u003eClose the jar tightly after each use.\u003c\/p\u003e\n\u003ch2\u003eWhere to Buy Organic Tuscan Sulla Honey\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFabbri Organic Tuscan Sulla Honey 250 g\u003c\/strong\u003e is available online at \u003cstrong\u003eSalumeria Toscana\u003c\/strong\u003e, alongside a selection of traditional products, gourmet specialties, and Tuscan specialties.\u003c\/p\u003e\n\u003cp\u003eIt is a suitable option both for everyday consumption and for creating gift boxes showcasing the flavors of Tuscany.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"70 g","offer_id":53916216557904,"sku":"MIELE-SUL-70gr","price":5.2,"currency_code":"EUR","in_stock":false},{"title":"250 g","offer_id":53916216590672,"sku":"MIELE-SUL-250gr","price":8.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/mield-di-sulla-toscani-biologico.png?v=1793790964"},{"product_id":"tonno-del-chianti-lonza-di-maiale-sott-olio-300-g","title":"Chianti tuna, pork loin preserved in oil, 300 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTonno del Chianti isn't fish: it's pork loin cooked and preserved in oil with herbs and spices, a traditional Chianti recipe that resembles tuna when sliced. Serve at room temperature with cannellini beans and red onion, or in a salad. 300 g pack.\u003c\/p\u003e\n\u003ch2\u003eWhy is it called \"tuna\" if it's pork?\u003c\/h2\u003e\n\u003cp\u003eThe recipe originated with the ingenuity of Chianti farmers, who needed to preserve meat during the summer months before refrigerators existed. Long cooking in wine and herbs, followed by marinating in oil, completely transforms the texture of the pork loin: it becomes easy to shred, tender, delicate, and identical in texture to tuna preserved in oil. Hence the name, which has remained unchanged for centuries.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMain ingredient\u003c\/td\u003e\n\u003ctd\u003ePork loin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCooking\u003c\/td\u003e\n\u003ctd\u003eWhite wine, aromatic herbs, spices, about 5 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eSubmerged in olive oil and vacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRecipe origin\u003c\/td\u003e\n\u003ctd\u003eChianti, Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e300 g vacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eReviews\u003c\/td\u003e\n\u003ctd\u003e5\/5-3 verified reviews\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve it\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOn a charcuterie board\u003c\/strong\u003e Thinly sliced on unsalted Tuscan bread with a drizzle of extra virgin olive oil. L'The appetizer that always surprises anyone unfamiliar with the recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn a salad\u003c\/strong\u003e Hand-shred it over a salad of white beans, Tropea onion, and cherry tomatoes. The quintessential Tuscan summer dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith pasta\u003c\/strong\u003e Crumble it over pici with garlic and tomato sauce or linguine with fresh tomatoes. A bolder alternative to sea tuna.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith onions and capers\u003c\/strong\u003e The most classic version: Tonno del Chianti, sliced red onion, pickled capers, oil, and red wine vinegar. A simple dish with a memorable flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn crostini\u003c\/strong\u003e Toasted bread, a layer of Tonno del Chianti, a caper, and a pinch of black pepper. An authentic Tuscan aperitivo.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eWine\u003c\/td\u003e\n\u003ctd\u003eChianti Classico, Vernaccia di San Gimignano, Rosso di Montalcino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBread\u003c\/td\u003e\n\u003ctd\u003eTuscan unsalted bread, crostini, schiacciata\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLegumes\u003c\/td\u003e\n\u003ctd\u003eCannellini beans, borlotti beans, chickpeas in oil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVegetables\u003c\/td\u003e\n\u003ctd\u003eRed onion, tomatoes, celery, capers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCheeses\u003c\/td\u003e\n\u003ctd\u003eFresh or aged Tuscan pecorino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Tonno del Chianti really contain fish?\u003c\/strong\u003e No. It’s pork loin slowly cooked in white wine, herbs, and spices, then preserved in oil. The name \"tonno\" comes from the texture of the meat after long cooking and marinating: tender and easy to flake, like tuna from the sea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored after purchase?\u003c\/strong\u003e Refrigerate at 0-4°C in its original vacuum-sealed packaging. Once opened, keep it covered with oil in the refrigerator and consume within 5-7 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do you eat Tonno del Chianti?\u003c\/strong\u003e The simplest way: flake it over white beans with onion and extra-virgin olive oil. Or serve it on Tuscan bread crostini as an appetizer. It also makes a great dressing for pasta or salads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable as a Tuscan food gift?\u003c\/strong\u003e Yes, it’s one of the most original Tuscan products and hard to find outside the region. Ideal in a gift basket with pecorino and Tuscan olive oil.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"300 g","offer_id":53916216656208,"sku":"TONN-CHIAN-300GR","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/tonno-del-chianti-barattolo-olio-extravergine-la-dispensa-toscana.webp?v=1793790963"},{"product_id":"ragu-di-lepre-toscano","title":"Tuscan hare ragù","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eHare ragù is one of Tuscany's most iconic game sauces, the sauce used in pappardelle with hare: hare meat slowly cooked with tomato, onion, carrot, and celery, with a bold, aromatic flavor. This artisanal sauce is ready to use: simply heat it and serve with pappardelle, pici, or fresh pasta.\u003c\/p\u003e\n\u003cp\u003eWith its bold, intense flavor, it is perfect for anyone seeking authentic flavors and dishes with plenty of character. Slow cooking allows the hare meat to develop its full aromatic flavor, creating a rich, well-rounded sauce.\u003c\/p\u003e\n\u003cp\u003eA traditional Tuscan product, ideal for bringing a unique culinary experience to your table.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHare meat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTomato pulp\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eOnion\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCarrot\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCelery\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExtra virgin olive oil\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWine\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSalt\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSpices\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to use in the kitchen\u003c\/h2\u003e\n\u003cp\u003ePerfect with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eTuscan pici\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTagliatelle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFresh pasta\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGourmet dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePair it with \u003cstrong\u003eTuscan Pici\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eFeatures\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eSelected hare meat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTraditional Tuscan recipe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSlow-cooked\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIntense, refined flavor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eArtisanal product\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eLong shelf life (jar)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRefrigerate after opening\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003ch3\u003eWhat does hare ragù taste like?\u003c\/h3\u003e\n\u003cp\u003eIt has an intense, bold flavor typical of game.\u003c\/p\u003e\n\u003ch3\u003eWhich pasta should I pair it with?\u003c\/h3\u003e\n\u003cp\u003eIt is perfect with pici and tagliatelle.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored?\u003c\/h3\u003e\n\u003cp\u003eStore in a cool, dry place; refrigerate after opening.\u003c\/p\u003e\n\u003ch3\u003eAuthentic Tuscan tradition\u003c\/h3\u003e\n\u003cp\u003eHare ragù is one of the most refined dishes in Tuscan cuisine, ideal for anyone seeking quality and authenticity.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916216688976,"sku":"RAGU-LEPR-DEF","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/ragu-di-lepre-toscano-artigianalesalumeria-toscanamaremmana-2662626.webp?v=1793790963"},{"product_id":"salame-di-cinta-senese-dop-macelleria-savigni-600-g","title":"Cinta Senese DOP salami, Macelleria Savigni, 600 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy it’s different from ordinary salami\u003c\/h2\u003e\n\u003cp\u003eThe difference starts with the breed. Cinta Senese is a native Tuscan pig, black with a white belt across its shoulders, raised semi-wild among woods and pastures: it grows more slowly and develops more aromatic fat, which you can immediately smell and taste in the salami.\u003c\/p\u003e\n\u003cp\u003eL's mixture is deliberately simple, letting the flavor of the meat take center stage. The medium grind gives each slice a firm texture, with the fat evenly distributed, and the approximately 2 months of aging leave it soft and flavorful, not dry.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCinta Senese DOP Salami\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSavigni Butcher Shop\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eCinta Senese, semi-wild-raised pig\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMixture\u003c\/td\u003e\n\u003ctd\u003eCinta Senese pork, salt, pepper, garlic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrind\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eAbout 2 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e600 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eIn the refrigerator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve\u003c\/h2\u003e\n\u003cp\u003eRemove the casing, slice the salami thinly by hand or with a slicer, and leave it at room temperature for a few minutes before serving: the fat softens and releases all its aroma. It’s perfect on a Tuscan platter with unsalted bread and pecorino, but also on its own with a glass of red wine.\u003c\/p\u003e\n\u003cp\u003eAfter opening, keep it in the refrigerator with the cut side covered with food wrap.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan red wine: Morellino di Scansano DOCG or Carmignano DOCG\u003c\/li\u003e\n\u003cli\u003eTuscan unsalted bread\u003c\/li\u003e\n\u003cli\u003eFresh or semi-aged Tuscan pecorino\u003c\/li\u003e\n\u003cli\u003eFresh figs or fig mostarda\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eHow long is Cinta Senese salami aged?\u003c\/h3\u003e\n\u003cp\u003eAbout 2 months: enough to develop flavor while staying soft when sliced.\u003c\/p\u003e\n\u003ch3\u003eHow is it different from classic Tuscan salami?\u003c\/h3\u003e\n\u003cp\u003eThe meat: this is made exclusively with Cinta Senese, the black Tuscan pig raised semi-wild, with more aromatic fat. The texture is different too: medium grind, without the large chunks of fat typical of Tuscan salami.\u003c\/p\u003e\n\u003ch3\u003eWhat ingredients are in the mixture?\u003c\/h3\u003e\n\u003cp\u003eCinta Senese pork, salt, pepper, and garlic. Refer to the package label for the complete ingredient list and allergens.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored?\u003c\/h3\u003e\n\u003cp\u003eWhen vacuum-sealed, it keeps in the refrigerator until the date shown on the label. Once opened, keep it in the fridge with the cut side covered and consume it within a few days.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"600 g","offer_id":53916216754512,"sku":"SALA-CINTA-600GR","price":20.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salame-di-cinta-senese-dop-artigianalesalumeria-toscana-salumeria-toscana-803518.jpg?v=1793790963"},{"product_id":"pecorino-toscano-dop-1-2-kg","title":"Pecorino Toscano DOP, 1,2 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003ePecorino Toscano PDO is the quintessential Tuscan cheese: made with whole sheep's milk sourced exclusively from Tuscany and certified neighboring areas, and protected by the European PDO (Protected Designation of Origin) label, which guarantees every stage of production, from milking to aging, under strict, verified standards. More than just sheep's cheese, it is an Italian gastronomic institution recognized around the world.\u003c\/p\u003e\n\u003cp\u003ePecorino Toscano PDO comes in two main varieties: \u003cstrong\u003efresh\u003c\/strong\u003e: soft texture, delicate, milky flavor, aged for at least 20 days; and \u003cstrong\u003eaged\u003c\/strong\u003e: semi-hard or hard texture, intense, complex flavor, aged for at least 4 months. Both varieties express the Tuscan terroir with character and elegance, and have an instantly recognizable identity that sets them apart from every other Italian pecorino cheese.\u003c\/p\u003e\n\u003ch2\u003eWhat is Pecorino Toscano PDO, and why is it different?\u003c\/h2\u003e\n\u003cp\u003eNot all Tuscan pecorino cheeses are PDO-certified. Authentic Pecorino Toscano PDO is distinguished by three key characteristics:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e100% Tuscan sheep's milk, PDO-certified\u003c\/strong\u003e: EU standards precisely specify the milk production areas, permitted sheep breeds, and farming methods. Only milk from these specific areas can be used to make Pecorino Toscano PDO. Its traceability is complete and can be verified through the protection consortium.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eArtisanal production according to EU standards\u003c\/strong\u003e: curdling with natural rennet, cutting the curd, shaping by hand or with traditional equipment, and salting in brine or dry. Every stage is regulated and monitored. The result is a compact cheese with small, irregular holes and a natural yellow rind or one treated with oil and ash according to tradition.\u003c\/p\u003e\n\u003cp\u003e⏳ \u003cstrong\u003eTwo certified aging periods, fresh and aged\u003c\/strong\u003e: Fresh Pecorino Toscano PDO (20-90 days) has a soft texture, white color, and a sweet, milky flavor with herbal notes. Aged Pecorino Toscano PDO (over 4 months) has a hard texture, straw-yellow color, and an intense, savory, lingering flavor with notes of Tuscan pastures. Two distinct products, both PDO-certified.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003ePecorino Toscano PDO\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003ePDO, EU Protected Designation of Origin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003eWhole sheep's milk, certified Tuscan origin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eSoft (fresh) \/ Semi-hard to hard (aged)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRind\u003c\/td\u003e\n\u003ctd\u003eNatural yellow or treated with oil and ash\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging for young cheese\u003c\/td\u003e\n\u003ctd\u003eAt least 20 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging for aged cheese\u003c\/td\u003e\n\u003ctd\u003eAt least 4 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste color\u003c\/td\u003e\n\u003ctd\u003eWhite (young) \/ Straw yellow (aged)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWedge weight\u003c\/td\u003e\n\u003ctd\u003e200 g, 500 g (wedges) \/ 1-2.5 kg (whole wheel)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003e+4\/+8°C in a cheese paper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to best taste and pair Pecorino Toscano PDO\u003c\/h2\u003e\n\u003cp\u003ePecorino Toscano PDO changes character completely between the young and aged versions, offering two distinct tasting experiences:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature, never straight from the fridge\u003c\/strong\u003e: take young cheese out of the refrigerator at least 30 minutes beforehand, and aged cheese 40 minutes beforehand. At room temperature, Pecorino Toscano PDO expresses 100% of its aromatic profile; cold, it is flat and mute\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDifferent cuts for the two varieties\u003c\/strong\u003e: cut young cheese into even slices with a smooth-bladed knife. Break aged cheese into irregular shards with the tip of a knife to highlight the granular, crystalline texture developed during long maturation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcacia honey for young cheese, chestnut honey for aged cheese\u003c\/strong\u003e: young cheese calls for light, floral sweetness, while aged cheese pairs well with the bitter complexity of Tuscan chestnut honey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFresh seasonal fruit\u003c\/strong\u003e: pears, figs, and white grapes with young cheese; walnuts, dates, and dried figs with aged cheese. The juicy sweetness of fresh fruit balances the increasingly savory notes that develop during aging\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrated over fresh Tuscan pasta\u003c\/strong\u003e: pici with aglione garlic, pappardelle with Chianina beef ragù, ribollita: aged Pecorino Toscano PDO replaces Parmesan for results that are more rustic, rooted in local tradition, and authentic\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA progressive wine pairing\u003c\/strong\u003e: Vernaccia di San Gimignano DOCG with young cheese, Chianti Classico with semi-aged cheese, Brunello di Montalcino with fully aged cheese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Tuscan way to eat aged Pecorino PDO: a wedge of cheese, a drop of chestnut honey, half a walnut kernel, a slice of unsalted Tuscan bread. In this order, in this proportion. Nothing else is needed.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChestnut or Tuscan millefiori honey\u003c\/strong\u003e: the classic pairing par excellence, a bittersweet flavor that complements the savory notes of aged PDO cheese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSorrento walnuts and Avola almonds\u003c\/strong\u003e: richness and tannins that enhance Pecorino Toscano PDO’s aromatic persistence\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChianti Classico Riserva DOCG\u003c\/strong\u003e: the quintessential pairing of local specialties: a great Tuscan red with a great Tuscan cheese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVernaccia di San Gimignano DOCG\u003c\/strong\u003e: for fresh pecorino, its minerality and acidity balance the milky sweetness without overpowering it\u003c\/p\u003e\n\u003ch2\u003eFAQ: Pecorino Toscano DOP\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Pecorino Toscano DOP?\u003c\/strong\u003e It is a soft- or hard-paste cheese made from whole milk from Tuscan sheep and certified DOP (Protected Designation of Origin). It is available fresh (aged for at least 20 days, with a soft paste and delicate flavor) and aged (aged for at least 4 months, with a hard paste and intense, lingering flavor). European DOP certification guarantees its origin, milk, and production process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between fresh and aged Pecorino Toscano DOP?\u003c\/strong\u003e Fresh pecorino has a soft, white paste and a sweet, milky flavor with herbal notes. It is ideal served with acacia honey and fresh fruit, or used in cooking. Aged pecorino has a hard, granular, straw-yellow paste and an intense, savory flavor with a long finish. It is ideal served in flakes with chestnut honey, walnuts, and full-bodied red wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Pecorino Toscano DOP and Pecorino Romano DOP?\u003c\/strong\u003e They are two completely distinct DOP cheeses. Pecorino Romano is produced mainly in Sardinia, has a much saltier, sharper flavor, and is used primarily as a grating cheese. Pecorino Toscano DOP is produced in Tuscany, has a more delicate, complex flavor, and is suitable both for eating on its own and for cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored at home after purchase?\u003c\/strong\u003e Wrap it in cheese paper or waxed paper and store it at +4\/+8°C in the vegetable drawer of the refrigerator. Never let it come into direct contact with plastic, which suffocates the rind and alters the aromas. Once opened, fresh pecorino keeps for 10-15 days and aged pecorino for 3-5 weeks. Always take it out of the refrigerator 30-40 minutes before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow can it be used in cooking beyond eating it on its own?\u003c\/strong\u003e Grated aged pecorino on pici with garlic sauce, pappardelle with Chianina ragù, or ribollita replaces Parmesan with a more rustic, regionally distinctive result. Fresh pecorino can be diced into salads, melted into light fondues, or used as a filling for homemade fresh pasta.\u003c\/p\u003e\n\u003cfigure\u003e\u003c\/figure\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1.2 Kg","offer_id":53916216852816,"sku":"PECO-DOP-1.2KG","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-toscano-dop-formaggio-toscano-shopify.webp?v=1793790964"},{"product_id":"morellino-di-scansano-docg-bellamarsilia-poggio-argentiera","title":"Morellino di Scansano DOCG Bellamarsilia, Poggio Argentiera","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eMorellino di Scansano DOCG Bellamarsilia is Poggio Argentiera's entry-level wine, from the organic winery founded in 1997 by Gianpaolo Paglia in the municipality of Scansano, in the Tuscan Maremma. Made from 100% Sangiovese, with vineyards in Baccinello on calcareous clay and in Alberese on sand and silt; certified organic farming; fermentation and aging in stainless steel at controlled temperature. Intense ruby red, with floral notes of cherry and raspberry and hints of Mediterranean scrub; crisp and supple on the palate, with a lovely tannic texture. Rated 88 points by Falstaff.\u003c\/p\u003e\n\u003ch2\u003eWhy this Morellino is different\u003c\/h2\u003e\n\u003cp\u003eMorellino di Scansano is the best-known DOCG of the Tuscan Maremma. The Sangiovese grown here has a unique Mediterranean character, shaped by the proximity to the sea and the salty breeze sweeping inland from Argentario. Rather than producing powerful, concentrated wines like Brunello or Nobile, it yields crisp, fresh, highly drinkable wines, where red fruit dominates over a mineral and balsamic backdrop reminiscent of the Tuscan scrubland.\u003c\/p\u003e\n\u003cp\u003ePoggio Argentiera was established in 1997 with the purchase of Podere Adua, a property dating back to the early 20th century, during the reclamation of the Maremma. Agronomist Gianpaolo Paglia has built one of the denomination's most respected organic wineries over nearly thirty years. Bellamarsilia, a name that evokes the beauty of the Maremma, is his most straightforward interpretation of Morellino: pure fruit, no oak, stainless steel and vitrified concrete to preserve the varietal freshness of Maremma Sangiovese.\u003c\/p\u003e\n\u003ch2\u003eTechnical sheet\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMorellino di Scansano DOCG Bellamarsilia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePoggio Argentiera, Scansano, Grosseto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDesignation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMorellino di Scansano DOCG\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% Sangiovese\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBaccinello (calcareous clay) and Alberese (sand and silt)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTraining system\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCordon-trained\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMaceration for ~2 weeks, fermentation in stainless steel at controlled temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStainless steel and vitrified concrete\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eColor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIntense ruby red, fading at the rim\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAroma\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCherry, raspberry, berries, Mediterranean scrub, balsamic notes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCrisp, supple, fresh, elegant tannic texture, lingering finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e13.5% vol.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e0.75 L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eServing temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e16-18°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eContains sulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCertified organic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMaremma Toscana, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eAwards and recognition\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFalstaff\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e88 points\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eMorellino di Scansano DOCG Bellamarsilia is a Tuscan red wine that pairs exceptionally well with a wide range of dishes. Ideal pairings include pasta with meat sauces, pappardelle with wild boar ragù, porcini mushroom risotto, grilled meat and steak, slow-cooked game, and rosemary-scented sliced steak. It is also excellent with aged Maremma pecorino cheeses.\u003c\/p\u003e\n\u003cp\u003eFor the quintessential local pairing: Morellino Bellamarsilia with La Dispensa Toscana Wild Boar Ragù over pappardelle—a classic pairing of Maremma Sangiovese and Tuscan wild boar in Scansano cuisine. Also perfect with Cave-Aged Pecorino from Caseificio Follonica.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Morellino di Scansano DOCG?\u003c\/strong\u003e\u003cbr\u003eIt is the best-known DOCG in the Tuscan Maremma, produced in the municipality of Scansano in the province of Grosseto. \"Morellino\" is the local nickname for Sangiovese, Tuscany's leading grape variety, which takes on unique characteristics in this coastal area: freshness, crisp fruitiness, and a salty minerality imparted by its proximity to the sea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it mean that Poggio Argentiera is organic?\u003c\/strong\u003e\u003cbr\u003ePoggio Argentiera uses certified organic farming methods: no pesticides or chemical fertilizers in the vineyards, with a focus on preserving the balance between vine and terroir. It is one of the historic organic wineries in the Morellino di Scansano appellation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Bellamarsilia and Capatosta?\u003c\/strong\u003e\u003cbr\u003eBellamarsilia is Poggio Argentiera's entry-level Morellino, made from 100% Sangiovese, with no oak aging and aged in stainless steel and concrete. It is a very fresh wine that's ready to drink now. Capatosta is the top-of-the-range wine, a blend with Alicante, aged in oak, with greater structure and longer aging potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can you pair it with besides meat?\u003c\/strong\u003e\u003cbr\u003eMorellino Bellamarsilia is also excellent with aged Maremma pecorino cheeses, Tuscan ribollita, legume soups, and pasta with wild boar ragù. The crisp acidity of Maremma Sangiovese also pairs well with porcini mushroom dishes.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916216951120,"sku":"MORE-SCAN-DEF","price":14.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/morellino-di-scansano-docg-bellamarsilia-poggio-argentiera.webp?v=1793790966"},{"product_id":"ragu-toscano-di-suino","title":"Tuscan pork ragù","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eArtisanal Tuscan Ragù is an authentic regional recipe, made with pork (63%) and simple ingredients prepared according to tradition.\u003c\/p\u003e\n\u003cp\u003eA rich, hearty, fragrant sauce, created for anyone who wants to bring the \u003cstrong\u003etrue taste of Tuscan cuisine\u003c\/strong\u003e to the table, quickly and easily.\u003c\/p\u003e\n\u003cp\u003eReady to use, ideal for tasty, wholesome pasta dishes.\u003c\/p\u003e\n\u003ch2\u003eWhat makes it special\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eSelected \u003cstrong\u003epork (63%)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eItalian tomato pulp\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSautéed onion\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDeglazed with wine\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNatural herbs: rosemary and sage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExtra virgin olive oil\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eArtisanal preparation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA more rustic ragù than classic Bolognese, with a distinctly Tuscan identity.\u003c\/p\u003e\n\u003ch2\u003eTaste and texture\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eFlavor: full, savory, and rich\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAroma: intense, with herbal notes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTexture: hearty, with plenty of meat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePerfect for anyone who loves \u003cstrong\u003eauthentic, hearty sauces\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cp\u003eIdeal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eTagliatelle and egg pasta\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePappardelle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRustic short pasta\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBaked dishes (lasagna, timbales)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e heat it slowly and toss with the pasta for a perfect result.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cp\u003ePork 63%, tomato pulp (tomatoes, acidity regulator: citric acid), onion, wine, extra virgin olive oil, garlic, salt, lemon juice, pepper, rosemary, sage.\u003c\/p\u003e\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eStore in a cool, dry place\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAfter opening: refrigerate and consume within a few days\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Frequently asked questions \u003c\/h2\u003e\n\u003ch3\u003eWhat kind of ragù is Tuscan ragù?\u003c\/h3\u003e\n\u003cp\u003eIt is a meat-based ragù (in this case, pork), more rustic and aromatic than other Italian versions.\u003c\/p\u003e\n\u003ch3\u003eIs it ready to use?\u003c\/h3\u003e\n\u003cp\u003eYes, just heat it and add it directly to the pasta.\u003c\/p\u003e\n\u003ch3\u003eWhich pasta pairs best with it?\u003c\/h3\u003e\n\u003cp\u003ePerfect with pappardelle, tagliatelle, and egg pasta.\u003c\/p\u003e\n\u003ch3\u003eIs it very spicy?\u003c\/h3\u003e\n\u003cp\u003eNo, it is well balanced: herbs such as rosemary and sage enhance the flavor without overpowering it.\u003c\/p\u003e\n\u003ch3\u003eHow much sauce is needed per serving?\u003c\/h3\u003e\n\u003cp\u003eAbout 80-100g per person.\u003c\/p\u003e\n\u003ch3\u003eIs it suitable for children?\u003c\/h3\u003e\n\u003cp\u003eYes, it has a natural, mild flavor.\u003c\/p\u003e\n\u003ch2\u003eThe taste of Tuscan cuisine, every day\u003c\/h2\u003e\n\u003cp\u003eA sauce that tells a story of tradition: simple ingredients, slow preparation, and authentic flavor.\u003c\/p\u003e\n\u003cp\u003eIdeal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003efamily lunches\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003equick yet quality dinners\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003elovers of Italian cuisine\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916216983888,"sku":"RAGU-SUINO-DEF","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/ragu-toscano-artigianale-180g.webp?v=1793790966"},{"product_id":"ragu-di-cinta-senese-dop-180-g","title":"Cinta Senese DOP ragù, 180 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCinta Senese PDO Ragù is the most authentic sauce from the Sienese tradition, made by La Dispensa Toscana with 50% Cinta Senese PDO pork, the native Tuscan breed recognized by the European Union with Protected Designation of Origin status. Slow-cooked with sautéed onion, carrot and celery, tomato, wine and extra virgin olive oil, it is a rich, full-bodied and lingering sauce that turns every pasta dish into an authentic culinary experience.\u003c\/p\u003e\n\u003ch2\u003eWhy Cinta Senese PDO makes the difference\u003c\/h2\u003e\n\u003cp\u003eCinta Senese is one of Italy’s oldest pig breeds, depicted as early as 1338 in Ambrogio Lorenzetti’s frescoes in Siena’s Palazzo Pubblico. Raised semi-wild in Tuscan woods and pastures, its meat stands out for its superior natural marbling and white, sweet, aromatic fat that melts slowly during cooking. In a ragù, this means a natural base that blends perfectly with the tomato; the meat does all the work, just as Tuscan charcuterie tradition intends.\u003c\/p\u003e\n\u003ch2\u003eTechnical data sheet\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCinta Senese PDO Ragù\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLa Dispensa Toscana, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e180 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCinta Senese PDO 50%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCinta Senese PDO pork (50%), tomato pulp, onion, double-concentrated tomato paste, carrot, celery, extra virgin olive oil, wine, salt, garlic, pepper, sage, rosemary\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAirtight glass jar, long shelf life\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCool, dry place · after opening, refrigerate and consume within 3-4 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to use it in the kitchen\u003c\/h2\u003e\n\u003cp\u003eHeat the ragù over low heat for 3-4 minutes, stirring, without adding water. Drain the pasta while very al dente and toss it directly in the pan with the sauce for 30 seconds, adding a ladleful of pasta water to bind it. The ideal pasta is \u003cstrong\u003eTuscan Pici\u003c\/strong\u003e: the most traditional handmade pasta shape from Siena, but it also works perfectly with egg tagliatelle, pappardelle, rigatoni and fresh pasta in general.\u003c\/p\u003e\n\u003cp\u003eFor an even richer result: add a knob of butter off the heat and a generous sprinkling of grated Cave-Aged Pecorino. One 180g jar generously coats 2 servings.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Cinta Senese PDO Ragù\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Cinta Senese PDO?\u003c\/strong\u003e\u003cbr\u003e\nIt is a native Tuscan pig breed, raised semi-wild in the woods and pastures of Siena. Its European PDO designation guarantees that the animals are born, raised and processed exclusively in Tuscany in accordance with certified production standards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many servings does one jar contain?\u003c\/strong\u003e\u003cbr\u003e\nOne 180g jar generously coats 2 servings of pasta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich pasta should you pair it with?\u003c\/strong\u003e\u003cbr\u003e\nIdeal with Tuscan Pici. Also excellent with egg tagliatelle, pappardelle and rigatoni.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored after opening?\u003c\/strong\u003e\u003cbr\u003e\nOnce opened, refrigerate and consume within 3-4 days. Before opening: store in a cool, dry place until the date shown on the label.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916217049424,"sku":"RAGU-CINTA-DEF","price":5.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/ragu-cinta-senese-dop-artigianale-salumeria-toscana.webp?v=1793790966"},{"product_id":"ricciarelli-di-siena-igp-alle-mandorle-250-g","title":"Siena IGP almond ricciarelli, 250 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eRicciarelli di Siena PGI are Siena's traditional almond-paste sweets, with a cracked surface covered in powdered sugar and a soft center. These are made in Siena according to PGI regulations, with almonds, egg white, and sugar, and are naturally gluten-free; the 250 g package is also perfect as a Christmas gift.\u003c\/p\u003e\n\u003ch2\u003eWhat Are Ricciarelli di Siena?\u003c\/h2\u003e\n\u003cp\u003eRicciarelli are one of Siena's oldest and most emblematic sweets; their history probably dates back to the Middle Ages, linked to the spice and almond trade routes in the Siena area. Their oval diamond shape, white powdered-sugar surface with characteristic cracks, and soft, fragrant almond center make them instantly recognizable among Italian sweets.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003ePGI\u003c\/strong\u003e certification, or Protected Geographical Indication, guarantees that Ricciarelli di Siena are made in the Siena area according to official European regulations that protect the original recipe and ingredients. Not all ricciarelli sold on the market have this certification. Masoni's selection is verified PGI.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eMasoni, Siena\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003ePGI, Protected Geographical Indication\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMain ingredients\u003c\/td\u003e\n\u003ctd\u003eAlmond paste, egg white, sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCoating\u003c\/td\u003e\n\u003ctd\u003eWhite powdered sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShape\u003c\/td\u003e\n\u003ctd\u003eOval diamond shape\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUnit weight\u003c\/td\u003e\n\u003ctd\u003e10-30g per piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness\u003c\/td\u003e\n\u003ctd\u003e13-20mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e250g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eNaturally gluten-free\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduction\u003c\/td\u003e\n\u003ctd\u003eArtisanal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eGluten-Free Ricciarelli: Naturally So, by Recipe\u003c\/h2\u003e\n\u003cp\u003eRicciarelli di Siena PGI are \u003cstrong\u003enaturally gluten-free\u003c\/strong\u003e based on the original recipe: the dough is made with almond paste, egg white, and sugar. It contains no wheat flour or other gluten-containing grains. They are one of the few traditional Italian desserts that people with celiac disease or gluten intolerance can enjoy without adapting the recipe, because the original recipe is already gluten-free.\u003c\/p\u003e\n\u003cp\u003ePeople with celiac disease should always check the product label for any warnings about traces from processing at the facility.\u003c\/p\u003e\n\u003ch2\u003eHow to Enjoy Them: Classic Pairings\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eVin Santo del Chianti\u003c\/strong\u003e: the classic Sienese pairing. Vin Santo Ruffino and Ricciarelli complement each other perfectly: the cookie’s sweet almond flavor meets the wine’s amber warmth. L'historic pairing on the Sienese table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: the bitter-sweet contrast is instant and satisfying. A Ricciarello after a meal with a ristretto is the simplest way to finish on a high note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCheese board with aged pecorino\u003c\/strong\u003e: paired with truffle pecorino or cave-aged pecorino, Ricciarelli make for an unexpected and highly successful finish to a meal. The sweetness of the almonds always works with the savory flavor of aged cheese.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Ricciarelli di Siena IGP\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are Ricciarelli di Siena, and why do they have IGP status?\u003c\/strong\u003e Ricciarelli are soft, fragrant Sienese almond-paste cookies dusted with powdered sugar. L'IGP, or Protected Geographical Indication, certifies that they are made in Siena according to official European regulations that protect the original recipe. Not all Ricciarelli on the market have this certification.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre Ricciarelli di Siena gluten-free?\u003c\/strong\u003e Yes, traditional Ricciarelli are naturally gluten-free. L'dough is made with almond paste, egg white and sugar, without cereal flour. They’re suitable for people with celiac disease or gluten intolerance, but always check the label for any warnings about traces due to processing at the facility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should they be stored?\u003c\/strong\u003e Store in a cool, dry place, away from heat and humidity. They don’t need to be refrigerated. Once opened, they keep very well for 2-3 weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat’s the difference between almond Ricciarelli and chocolate ones?\u003c\/strong\u003e Classic Ricciarelli are made with white almond paste and dusted with powdered sugar. They’re sweet and fragrant, with an intense almond note. Chocolate Ricciarelli have cocoa added to the dough, making them richer, with a characteristic bitter note.\u003c\/p\u003e\n\u003cp\u003eDo they make a good gift? They’re ideal paired with Panforte, Cantucci and Vin Santo in a complete Sienese gift basket.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much does a ricciarello weigh?\u003c\/strong\u003e According to the IGP regulations, each piece weighs between 10 and 30 grams and is 13 to 20 mm thick.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"250 g","offer_id":53916217114960,"sku":"RICC-SIEN-250GR","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/ricciarelli-siena-igp-mandorle-anice-stellato-salumeria-toscana.webp?v=1793790967"},{"product_id":"ricciarelli-al-cioccolato-senza-glutine-masoni-250-g","title":"Gluten-free chocolate ricciarelli, Masoni, 250 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eSienese Chocolate Ricciarelli are the oldest and most irresistible Tuscan sweet, made from finely ground almonds, 54% dark chocolate, and egg white, and gluten-free by original recipe. Masoni makes them in Siena following the confectionery tradition dating back to the Middle Ages, with no added flour and no compromises on ingredients. The result is a cookie that's soft in the center and slightly crisp on the outside, with a chocolate intensity that rivals even the most elaborate pastry-shop versions.\u003c\/p\u003e\n\u003ch2\u003eWhy They're Different from Mass-Produced Ricciarelli\u003c\/h2\u003e\n\u003cp\u003eSupermarket ricciarelli often contain potato starch, starches, and artificial flavorings that lower their cost and alter their texture. Masoni's Chocolate Ricciarelli start with \u003cstrong\u003epremium almonds\u003c\/strong\u003e and \u003cstrong\u003e54% dark chocolate\u003c\/strong\u003e: with no flour of any kind, gluten-free by original recipe (not adapted), and with Tuscan honey as a secondary sweetener. Each piece is coated on the surface with defatted cocoa, bitter and aromatic, just as Sienese tradition demands.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSienese Chocolate Ricciarelli\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMasoni, Siena, Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSugar, Almonds, Egg white, Dark chocolate 54% (Cocoa, Sugar, Cocoa butter, sunflower lecithin, Natural vanilla flavor), Defatted cocoa, Honey, Raising agent (Ammonium bicarbonate), Preservative: sorbic acid, Flavors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAlmonds, Eggs · May contain traces of soy, milk, hazelnuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGluten\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGluten-free, suitable for people with celiac disease and gluten intolerance\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStore in a cool, dry place away from heat sources\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSiena, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Enjoy Chocolate Ricciarelli\u003c\/h2\u003e\n\u003cp\u003eAt room temperature, they release their full chocolate and almond aroma. They are delicious with a Tuscan Vin Santo DOC, the classic Sienese pairing, or with a ristretto or a long American coffee. Perfect as an after-dinner treat instead of dessert, as an elegant gift in a box, or as part of a Tuscan gourmet hamper. They are also delicious partially melted and used as the base for a flourless ricciarelli cake.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eThe classic pairing is \u003cstrong\u003eRicciarelli + Tuscan Vin Santo DOC\u003c\/strong\u003e: the oxidative sweetness of Vin Santo enhances the depth of the dark chocolate. Alternatively, try a Passito di Pantelleria, a Tawny Port, or a sweet Marsala. For those who prefer non-alcoholic drinks, mint tea or a second-flush Darjeeling tea perfectly balance the bitterness of the cocoa.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Sienese Chocolate Ricciarelli\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are Sienese ricciarelli?\u003c\/strong\u003e\u003cbr\u003e\nRicciarelli are traditional cookies from Siena, made with almonds, sugar, and egg whites, without wheat flour, so they are naturally gluten-free. The dark chocolate version adds cocoa and chocolate to the traditional dough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre Masoni chocolate ricciarelli suitable for people with celiac disease?\u003c\/strong\u003e\u003cbr\u003e\nYes. The original ricciarelli recipe contains no wheat flour or gluten. However, they contain almonds and eggs, and may contain traces of soy, milk, and hazelnuts due to being made in the same facility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between classic ricciarelli and chocolate ricciarelli?\u003c\/strong\u003e\u003cbr\u003e\nClassic (white) ricciarelli are made with almonds and powdered sugar. The chocolate ones contain 54% dark chocolate and defatted cocoa in the dough, giving them a more intense, bitter profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should ricciarelli be stored?\u003c\/strong\u003e\u003cbr\u003e\nStore in a cool, dry place, away from heat sources and direct sunlight. Once opened, consume within 7-10 days to maintain optimal softness.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"250 g","offer_id":53916217147728,"sku":"RICC-CHOC-250GR","price":11.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/ricciarelli-al-cioccolato-masoni-siena.webp?v=1793790967"},{"product_id":"porchetta-toscana-cotta-a-legna","title":"Wood-fired Tuscan porchetta","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan Porchetta is one of the oldest and most recognizable preparations in the Italian charcuterie tradition. \u003cstrong\u003eArtisanal Tuscan Porchetta\u003c\/strong\u003e is produced by Salumificio il Poggetto: young Tuscan pork, hand-boned, seasoned with rosemary, garlic, wild fennel and black pepper, tied and slowly cooked in a wood-fired oven for 9-12 hours. The result is crispy crackling enveloping pinkish-white meat that is juicy and fragrant with herbs.\u003c\/p\u003e\n\u003ch2\u003eWhy this porchetta is different\u003c\/h2\u003e\n\u003cp\u003eCooking over wood for 9-12 hours isn’t a marketing detail: it’s the technical requirement that allows the crackling to become crispy while the meat stays moist without losing its juices. The initial steam seals in the aromas, while the final embers form the crust. No industrial shortcuts. The artisanal Tuscan seasoning of rosemary, garlic, wild fennel and black pepper slowly penetrates the meat as it rests, building an aromatic profile that no industrial porchetta can replicate.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSelected young Tuscan pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSeasoning\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRosemary, garlic, wild fennel, black pepper, artisanal seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWood-fired oven, 9-12 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSizes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1.5 kg portion · 6.5 kg whole porchetta\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eColor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCrispy brown crackling · pinkish-white meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e+2\/+4°C · consume within 3-4 days of opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve it\u003c\/h2\u003e\n\u003cp\u003eIn Tuscan tradition, porchetta is served in cubes as an appetizer or sliced as a main course, cold or slightly warmed. The porchetta sandwich, made with salt-free Tuscan bread, is the quintessential Tuscan street food. At home, thinly sliced on a cutting board with artisanal mustard or fig mostarda, it’s the star of any aperitivo. Heat it in the oven at 180°C for 8-10 minutes to restore the crackling’s crispness.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFull-bodied Tuscan red wine: Chianti Classico, Morellino di Scansano, Rosso di Montepulciano. Sangiovese’s tannins balance the richness of the crackling and the savory seasoning. For those who prefer beer, an amber craft beer or a Tuscan lager. Avoid: light white wines or sparkling wines, which are overpowered by the aroma of rosemary.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the porchetta arrive already cooked?\u003c\/strong\u003e\u003cbr\u003eYes, the porchetta arrives fully cooked and ready to eat. You can eat it cold or heat it in the oven at 180°C for 8-10 minutes to restore the crackling’s crispness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between a portion and a whole porchetta?\u003c\/strong\u003e\u003cbr\u003eThe 1.5 kg portion is the ideal size for home use, serving 4-6 people. The whole 6.5 kg porchetta is the professional format for restaurants, events and catering.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1.5Kg","offer_id":53916217180496,"sku":"PORC-TOSC-1.5KG","price":36.9,"currency_code":"EUR","in_stock":true},{"title":"6.5Kg whole","offer_id":53916217213264,"sku":"PORC-TOSC-6.5KGINT","price":156.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/porchetta-toscana-artigianalesalumeria-toscanaspadi-5521104.png?v=1793790968"},{"product_id":"paccheri-rigati-trafilati-al-bronzo-grano-toscano-500-g","title":"Bronze-die ridged paccheri, Tuscan wheat, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eArtisanal ridged paccheri made with 100% Tuscan durum wheat, bronze-drawn and slowly dried at low temperatures. Their large shape, rough surface, and firm center make them perfect for capturing the richest sauces, from wild boar ragù to pasta alla Norma, and for baked gratins.\u003c\/p\u003e\n\u003ch2\u003eWhy these paccheri are different\u003c\/h2\u003e\n\u003cp\u003eIndustrial pasta is uniform, smooth, and scentless. These paccheri show the difference as soon as you open the package: the aroma of milled semolina is already the answer. The difference is even clearer when cooked: they hold their texture, don't stick together, and absorb the sauce without falling apart.\u003c\/p\u003e\n\u003cp\u003eThe raw ingredient is key: durum wheat grown in Tuscany by a certified network of local farmers, kneaded with spring water, and bronze-drawn to create a rough texture that no Teflon can replicate. Low-temperature, slow drying preserves the proteins and flavor of the semolina, while excessive heat from industrial drying cycles destroys both.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShape\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRidged paccheri\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWheat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% certified Tuscan durum wheat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDrawing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBronze\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDrying\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSlow, low temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cook artisanal paccheri\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCooking:\u003c\/strong\u003e cook in plenty of salted water for 14-16 minutes. Taste them first: artisanal pasta can have different cooking times than industrial pasta. Drain when al dente, then cook for another minute in the sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIdeal pairings:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan wild boar ragù, the large shape holds the rustic sauce perfectly\u003c\/li\u003e\n\u003cli\u003eCinta Senese DOP ragù, intense flavor, ideal for baked paccheri\u003c\/li\u003e\n\u003cli\u003eTuscan Aglione sauce, a classic pairing from the Sienese tradition\u003c\/li\u003e\n\u003cli\u003eFilled with ricotta and spinach, gratinated with béchamel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor baking:\u003c\/strong\u003e cook the paccheri until 70% done, fill them with your chosen filling, and arrange them in a baking dish with sauce and mozzarella. Bake at 180°C for 20 minutes.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAre paccheri suitable for baking?\u003c\/strong\u003e\u003cbr\u003eYes, their large size and ability to hold their shape when cooked make them perfect for stuffed or gratinated baked dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow are they different from industrial paccheri?\u003c\/strong\u003e\u003cbr\u003eBronze-drawn, made with certified Tuscan wheat, and slowly dried. The rough surface holds the sauce; slow drying preserves flavor and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich sauce pairs best?\u003c\/strong\u003e\u003cbr\u003eHearty, full-bodied sauces: wild boar ragù, Cinta Senese pork, aglione garlic. They also hold up well to soft fillings for baked dishes.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916217246032,"sku":"PACC-500-DEF","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/paccheri-rigati-artigianali-toscani-trafilati-bronzo.webp?v=1793790967"},{"product_id":"salame-piccante-toscano-500-g","title":"Tuscan spicy salami, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan spicy salami is a raw pork salami seasoned with Italian chili, with medium heat, and left to age slowly. It is made by Bontà Toscane; we sell it in 500 g vacuum-packed pieces, to be thinly sliced for charcuterie boards, appetizers, and pizzas.\u003c\/p\u003e\n\u003ch2\u003eTuscan Spicy Salami: Italian Heat, Not Exotic Heat\u003c\/h2\u003e\n\u003cp\u003eSpicy salami is made in every region of Italy, but not all spicy salamis are alike. The difference lies not only in the amount of chili, but also in its quality and origin. Tuscan Spicy Salami uses only Italian chili, a choice that deeply influences the finished product’s aromatic profile.\u003c\/p\u003e\n\u003cp\u003eItalian chili has a rounded, gradual heat, completely different from exotic chilies: it doesn’t burn instantly and aggressively, but warms gradually, developing fruity, warm notes that blend with the fat of the aged pork without overpowering it. The result is a spicy salami with character that doesn’t lose its complexity. The heat is present and distinctive, but doesn’t mask the flavor of the artisanal Tuscan salami beneath it.\u003c\/p\u003e\n\u003cp\u003eMedium heat is the right choice: bold enough to satisfy those looking for a salami with character, yet balanced enough not to put off those who don’t like aggressive heat. First-time tasters of spicy salami are surprised by the quality of the meat; the chili complements it rather than dominating.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Artisanal Tuscan Spicy Salami\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eArtisanal spicy salami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eSelected pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpicy\u003c\/td\u003e\n\u003ctd\u003eItalian chili, medium heat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eSlow and controlled, artisanal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, cooking, gourmet gifts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Best Serve Tuscan Spicy Salami\u003c\/h2\u003e\n\u003cp\u003eTuscan spicy salami is at its best at room temperature, never cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Take the salami out of the refrigerator at least 20-30 minutes before slicing. At 18-20°C, the fat softens and the slices become more tender. The Italian chili’s heat comes through as it should: warm, gradual, and lingering. When cold, the fat is firm and the heat falls flat, doing no justice to the artisanal aging process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSlicing:\u003c\/strong\u003e Slice thinly with a long, sharp, straight-edged knife. Thin slices heighten the perception of the chili; the salami’s fat balances the heat, creating a harmony that thick slices can’t fully achieve.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the charcuterie board:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan unsalted bread\u003c\/strong\u003e: salt-free bread brings out the heat without adding extra saltiness - a time-honored pairing in Tuscan tradition\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh or semi-aged pecorino\u003c\/strong\u003e: the creamy cheese cools the heat, creating a very pleasant contrast that's quintessentially Tuscan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcacia honey\u003c\/strong\u003e: the sweet-and-spicy contrast is one of the most surprising pairings in Tuscan cuisine. Try a slice of spicy salami with a thin drizzle of honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan craft beer\u003c\/strong\u003e: a crisp lager or weissbier perfectly balances the moderate heat for those who prefer beer to wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the Kitchen: Tuscan Spicy Salami as an Ingredient\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpicy Tuscan sauce\u003c\/strong\u003e: sauté spicy salami with garlic, tomato, and extra virgin olive oil. The salami releases its aromatic fat and heat into the sauce, turning a simple dish into something memorable\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpicy Tuscan pizza\u003c\/strong\u003e: thinly sliced over a Margherita pizza with fior di latte and fresh basil: a classic reinvented with artisan quality\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpicy salami frittata\u003c\/strong\u003e: diced and pan-fried with eggs, pecorino, and aromatic herbs: a taste of old-time Tuscan snacking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMixed charcuterie boards\u003c\/strong\u003e: a standout alongside Tuscan cheeses on a board with character\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan Table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the quintessential Tuscan red wine, a classic, versatile pairing with all spicy cured meats\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: more robust and tannic, it stands up perfectly to the medium heat of Italian chili pepper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine, its minerality and freshness balance the heat in a surprisingly delightful way\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Spicy Salami\u003c\/h2\u003e\n\u003cp\u003eHow spicy is it? Is it suitable for people who don't like extreme heat? Tuscan spicy salami has a medium level of heat. It's not intended for extreme-heat lovers, but it's not a mild supermarket salami either. Medium-heat Italian chili pepper develops a gradual, lingering warmth that you notice a few seconds after tasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from classic Tuscan salami?\u003c\/strong\u003e Artisan Tuscan salami is the traditional pure version: pork, salt, and black pepper. Spicy salami adds the dimension of Italian chili pepper, completely transforming the flavor profile. Same ingredients, same traditional Tuscan curing, completely different character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the chili pepper Italian or imported?\u003c\/strong\u003e We use only Italian chili peppers, a deliberate choice that affects the final flavor profile. Italian chili peppers have a rounder, more lingering heat than exotic varieties, with fruity, warm notes that pair better with artisan-cured pork.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916217311568,"sku":"SALA-PIC-500GR","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salamino-piccante-artigianale_webp.png?v=1793790969"},{"product_id":"olio-extravergine-chianti-classico-dop-olearia-del-chianti","title":"Chianti Classico PDO extra virgin olive oil, Olearia del Chianti","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eL'extra virgin Chianti Classico PDO olive oil is the protected designation oil produced in the Chianti Classico area, with a maximum acidity of 0.5% set by the regulations. This oil from Olearia del Chianti is made from three Tuscan cultivars, Leccino, Frantoio, and Moraiolo, and is available in 250 ml and 500 ml bottles.\u003c\/p\u003e\n\u003cp\u003eChianti Classico PDO is not just a wine region. It is also one of Italy's most strictly regulated olive-growing areas: stony soils, pronounced temperature variations, and olive groves that produce little but well. L'olio from Olearia del Chianti is made here from three historic cultivars, \u003cstrong\u003eLeccino, Frantoio and Moraiolo\u003c\/strong\u003e, processed in accordance with PDO regulations, which require a maximum acidity of 0.5% and origin verified by an independent body.\u003c\/p\u003e\n\u003cp\u003eTwo sizes: 250 ml, for those who always want to open fresh oil, and 500 ml, for everyday cooking.\u003c\/p\u003e\n\u003ch2\u003eWhy it differs from a generically \"Tuscan\" oil\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eChianti Classico PDO\u003c\/strong\u003e designation is more restrictive than the generic \"Tuscan PGI\": it limits the production area to a specific region between Florence and Siena, the permitted cultivars, extraction methods, and chemical parameters. Every bottle is traceable and verified.\u003c\/p\u003e\n\u003cp\u003eThe three cultivars in this blend complement one another:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMoraiolo\u003c\/strong\u003e: the dominant aromatic cultivar, bringing peppery notes and the herbaceous bitterness typical of Tuscan oils\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrantoio\u003c\/strong\u003e: structure and persistence, with fruity notes of green olive and almond\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeccino\u003c\/strong\u003e: balance and roundness, softens without flattening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is an extra virgin olive oil with a complex yet gentle profile, peppery on the finish, fruity on the nose, with a clean bitterness at its heart.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eDesignation\u003c\/td\u003e\n\u003ctd\u003eChianti Classico PDO\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eOlearia del Chianti\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCultivars\u003c\/td\u003e\n\u003ctd\u003eLeccino · Frantoio · Moraiolo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eChianti Classico, Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAcidity\u003c\/td\u003e\n\u003ctd\u003e≤ 0.5% (PDO regulations)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e250 ml · 500 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place · away from light and heat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003ePDO, verified by an independent body\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to get the most out of it\u003c\/h2\u003e\n\u003cp\u003eL'olio Chianti Classico PDO is an extra virgin olive oil for \u003cstrong\u003eraw use\u003c\/strong\u003e: heat diminishes many of the aromatic compounds that make it interesting. Use it as a finishing oil, not for cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere it shines most:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBruschetta\u003c\/strong\u003e: toasted bread, garlic, tomato: here, Moraiolo's peppery kick has plenty of room to shine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRibollita and Tuscan soups\u003c\/strong\u003e: drizzle over the hot dish just before serving\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlorentine steak\u003c\/strong\u003e: after cooking, not before\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeef carpaccio\u003c\/strong\u003e: with flakes of aged pecorino and arugula\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalads\u003c\/strong\u003e: on its own, without vinegar, to really taste the fruitiness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUse a less prized oil for high-temperature cooking. This oil has a specific role: to enhance the dish on the plate.\u003c\/p\u003e\n\u003ch2\u003ePair the oil with the right products\u003c\/h2\u003e\n\u003cp\u003eL'Chianti Classico PDO olive oil works best with ingredients of equivalent quality. From the Salumeria Toscana selection:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChianina IGP Florentine Steak, the classic pairing of Tuscan cuisine\u003c\/li\u003e\n\u003cli\u003eCave-Aged Pecorino, served in flakes with a drizzle of oil and honey\u003c\/li\u003e\n\u003cli\u003eCardino Vegetable Rennet Pecorino, soft texture, ideal with fruity olive oil\u003c\/li\u003e\n\u003cli\u003eAll Tuscan oils, the complete selection\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Chianti Classico PDO mean for an oil?\u003c\/strong\u003e The Chianti Classico PDO designation certifies that the olives are grown and processed in a defined geographical area between Florence and Siena, using cultivars and production methods set out in the regulations. L'The maximum permitted acidity is 0.5%, lower than the general limit for extra virgin olive oil. Each batch is verified by an independent certification body.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich cultivars does it contain, and why are they important?\u003c\/strong\u003e Leccino, Frantoio, and Moraiolo are the three quintessential native Tuscan cultivars. Their blend produces an oil with a balanced profile: Moraiolo brings bitterness and a peppery kick, Frantoio adds structure and persistence, and Leccino lends roundness. It is the hallmark of Chianti oils.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored properly?\u003c\/strong\u003e Keep it away from light, heat, and strong odors. Do not refrigerate it (the cold causes the polyphenols to precipitate and temporarily changes the color). The 250 ml size is designed for quick consumption after opening, ideal for those who always want fresh oil; the 500 ml size is suitable for everyday cooking.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"250 ML","offer_id":53916217344336,"sku":"OLIO-CHIAN-250-250ML","price":9.9,"currency_code":"EUR","in_stock":true},{"title":"500 ML","offer_id":53916217377104,"sku":"OLIO-CHIAN-500-500ML","price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/olio-toscano-dop-chianti-classico-leccino-frantoio-moraiolo-olearia-del-chianti.webp?v=1793790966"},{"product_id":"prosciutto-toscano-dop-disossato-bonta-toscane-7-kg","title":"Boneless Tuscan PDO ham, Bontà Toscane, 7 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eBoneless Tuscan PDO Ham is Tuscan cured ham with protected designation status and no bone: dry-cured with salt, pepper, and natural seasonings, it's more savory and aromatic than mild-cured ham. This one is from Bontà Toscane, aged 14-16 months, whole with the rind and boneless, about 7 kg: ready for the slicer, with less waste and faster slicing. Ideal for delis, restaurants, and large families.\u003c\/p\u003e\n\u003ch2\u003eWhy it's different from ordinary ham\u003c\/h2\u003e\n\u003cp\u003eTuscan PDO Ham is made according to precise regulations. It is dry-cured with salt, pepper, and natural seasonings; then the exposed part of the meat is coated with a mixture of lard, flour, salt, pepper, and seasonings, which protects it during aging. This seasoning gives it a bolder, more aromatic flavor than mild-cured hams.\u003c\/p\u003e\n\u003cp\u003eThe regulations require at least 10 months of aging; this ham is aged for 14-16 months, resulting in a more aromatic slice and a balanced savory flavor. Because it's boneless but still has the rind, it retains the natural protection of the outer fat and is ready for the slicer, saving time and product otherwise spent removing the bone.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless Tuscan PDO Ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eBontà Toscane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDesignation\u003c\/td\u003e\n\u003ctd\u003ePDO\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eWhole, boneless, with rind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eAbout 7 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e14-16 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eDry-cured with salt, pepper, and natural seasonings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eIn the refrigerator, with the cut side covered\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice it\u003c\/h2\u003e\n\u003cp\u003eRemove the rind and outer fat only from the part you're about to slice: the rest of the ham stays protected. Slice it thinly with a meat slicer and serve at room temperature, so the fat softens and releases all its aroma.\u003c\/p\u003e\n\u003cp\u003eAfter each use, cover the cut surface with plastic wrap or food-safe paper and put the ham back in the refrigerator.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan red wine: Carmignano DOCG or Morellino di Scansano DOCG\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano DOCG\u003c\/li\u003e\n\u003cli\u003eUnsalted Tuscan bread, which balances the savory flavor of the cured ham\u003c\/li\u003e\n\u003cli\u003eMelon, fresh figs, or fresh pecorino\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eHow long is this ham aged?\u003c\/h3\u003e\n\u003cp\u003e14-16 months, compared with the minimum of 10 months required by the Tuscan PDO Ham regulations.\u003c\/p\u003e\n\u003ch3\u003eHow is it different from Parma ham?\u003c\/h3\u003e\n\u003cp\u003eTuscan PDO Ham is cured with salt, pepper, and natural seasonings, then coated with a spiced mixture of lard: this makes it more savory and aromatic, while Parma ham is a mild-cured ham seasoned with salt only.\u003c\/p\u003e\n\u003ch3\u003eWhy choose boneless?\u003c\/h3\u003e\n\u003cp\u003eBecause it's ready for the slicer: no bone to remove, less waste, and faster slicing. The rind still provides natural protection.\u003c\/p\u003e\n\u003ch3\u003eHow should I store it once opened?\u003c\/h3\u003e\n\u003cp\u003eIn the refrigerator, with the cut surface covered with plastic wrap or food-safe paper. Remove the rind only from the part you are slicing each time.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916217540944,"sku":"PRSC-TOSC-DOP-8KG","price":197.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-toscano-dop-disossato-8kg-interosalumeria-toscana-salumeria-toscana-979491.jpg?v=1793790969"},{"product_id":"pecorino-stagionato-paglia-e-fieno-caseificio-maremma-700-g","title":"Aged pecorino with straw and hay, Caseificio Maremma, 700 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eAged straw and hay pecorino is a sheep’s milk cheese matured wrapped in straw and hay, using a traditional method that gives it a firm texture and a robust, aromatic flavor. It is made by Caseificio Maremma in 700 g wheels and is perfect for a Tuscan cheese board.\u003c\/p\u003e\n\u003cp\u003eAged Straw and Hay Pecorino is a delicacy crafted with artisanal skill and carefully selected ingredients. Maturing in straw and hay gives the cheese a firm texture and robust flavor. Its intense taste pairs with the delicate notes of aromatic herbs, creating a unique harmony of flavors.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-Quality Pecorino:\u003c\/strong\u003e Made with premium sheep’s milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStraw and Hay Aging:\u003c\/strong\u003e A traditional method that gives the cheese its unique characteristics.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRobust, Aromatic Flavor:\u003c\/strong\u003e A perfect harmony of intense and delicate flavors.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Aged Straw and Hay Pecorino\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthentic Tradition:\u003c\/strong\u003e Savor artisanal cheesemaking tradition with every bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSafe and Convenient Online Shopping:\u003c\/strong\u003e Have Pecorino delivered straight to your home, ensuring freshness and quality.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile in the Kitchen:\u003c\/strong\u003e Ideal for tastings, cheese dishes, or as the star ingredient in gourmet recipes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Enjoy Straw and Hay Pecorino\u003c\/h2\u003e\n\u003cp\u003eSlice the Pecorino thinly and enjoy it on its own or paired with marmalades and preserves. It is also excellent grated over pasta dishes or risotto to bring out the flavor.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"700 g","offer_id":53916217573712,"sku":"PECO-PAGL-550GR","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-stagionato-paglia-e-fieno-il-gusto-della-tradizione-artigianalesalumeria-toscanacaseificio-maremma-2011059.png?v=1793790968"},{"product_id":"pancetta-di-cinta-senese-dop-macelleria-savigni-600-g","title":"Cinta Senese PDO pancetta, Macelleria Savigni, 600 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCinta Senese PDO pancetta is cured pork belly from the white-banded black pigs of Tuscany, raised in a semi-wild state: fragrant layers of fat and flavorful meat, the result of slow curing. Made by Macelleria Savigni in 600 g pieces, it can be thinly sliced for appetizers or diced for cooking.\u003c\/p\u003e\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tuscany, Italy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e PDO (Protected Designation of Origin)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 600 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Cinta Senese PDO Pancetta is carefully crafted using only meat from certified Cinta Senese pigs. Slow curing gives this pancetta a rich, authentic flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Cinta Senese PDO Pancetta\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified Quality:\u003c\/strong\u003e The PDO designation guarantees the pancetta's authenticity and superior quality.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArtisan Product:\u003c\/strong\u003e The pancetta is prepared using artisan methods that respect Tuscan tradition.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile:\u003c\/strong\u003e Cinta Senese PDO Pancetta is a versatile ingredient suited to a variety of dishes, from pasta to main courses.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDirections for Use\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eCut the pancetta into thin slices for appetizers or into cubes for salads and sauces.\u003c\/li\u003e\n\u003cli\u003eUse the pancetta to enhance the flavor of dishes such as carbonara or pasta all'amatriciana.\u003c\/li\u003e\n\u003cli\u003eAdd the pancetta as a main ingredient in gourmet sandwiches or pizza.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eWith Cinta Senese PDO Pancetta from Salumeria Toscana, you can bring the authentic, certified taste of Tuscany straight to your table.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"600 g","offer_id":53916217639248,"sku":"PANC-CINTA-500GR","price":20.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pancetta-di-cinta-senese-aroma-tradizionale-toscanosalumeria-toscanail-mattone-due-405967.jpg?v=1793790969"},{"product_id":"confezione-regalo-di-salumi-e-formaggi-toscani-4-5-kg","title":"Gift box of Tuscan cured meats and cheeses, 4,5 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eThis gift box brings together seven Tuscan products: four artisan cured meats (aged prosciutto, Tuscan salami, Cinta Senese DOP pork jowl, and fresh Tuscan sausage) and three pecorino cheeses, including two Pecorino Toscano DOP, weighing over 4.5 kg in total. It ships vacuum-sealed and refrigerated: a gift ready for Christmas or to share on a charcuterie board.\u003c\/p\u003e\n\u003cp\u003eThis isn't a random assortment. It's the perfect combination of the savoriness of aged cured meats and the creamy sweetness of pecorino, created for anyone who wants to serve or gift an authentic taste of Tuscany.\u003c\/p\u003e\n\u003ch2\u003eWhy this gift box is different\u003c\/h2\u003e\n\u003cp\u003eMost gift boxes mix products from different places without any sense of regional identity. This box has a clear focus: all the cured meats come from the finest artisan producers in Tuscany, and all the cheeses are Pecorino Toscano DOP made by \u003cstrong\u003eCaseificio Nuovo\u003c\/strong\u003e, the very same dairy that has supplied Salumeria Toscana for years.\u003c\/p\u003e\n\u003cp\u003eAged Cinta Senese DOP pork jowl captures the character of Tuscany's most prized breed. Tuscan salami has the coarse texture and bold seasoning of country tradition. Fresh and aged Pecorino Toscano DOP tell two different stories of the same cheesemaking tradition: one soft and milky, the other firm and intense.\u003c\/p\u003e\n\u003ch2\u003ePackage contents\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eProduct\u003c\/th\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003cth\u003eNotes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eAged Prosciutto\u003c\/td\u003e\n\u003ctd\u003e1.300 g\u003c\/td\u003e\n\u003ctd\u003eLong aging, intense and sweet flavor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTuscan Salami\u003c\/td\u003e\n\u003ctd\u003e1.000 g\u003c\/td\u003e\n\u003ctd\u003eCoarse texture, spiced, rooted in country tradition\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAged Cinta Senese DOP Pork Jowl\u003c\/td\u003e\n\u003ctd\u003e700 g\u003c\/td\u003e\n\u003ctd\u003eFine-breed sheep, with rich, aromatic fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePecorino Paglia e Fieno\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003ctd\u003eMedium-aged, with a natural rind and soft interior\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePecorino Toscano PDO\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003ctd\u003eFresh, soft, made with whole Tuscan sheep’s milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAged Pecorino Toscano PDO\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003ctd\u003eAged, firm, and intense, perfect for grating or savoring\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003ePerfect occasions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChristmas and New Year’s Eve\u003c\/strong\u003e: a complete Tuscan charcuterie board for the holiday table\u003cbr\u003e \u003cstrong\u003eEaster\u003c\/strong\u003e: cured meats and cheeses for a traditional Easter appetizer\u003cbr\u003e \u003cstrong\u003eBirthdays and anniversaries\u003c\/strong\u003e: for those who love the authentic flavors of tradition\u003cbr\u003e \u003cstrong\u003eCorporate gifts\u003c\/strong\u003e: elegant, complete, memorable\u003c\/p\u003e\n\u003ch2\u003eHow to enjoy it: charcuterie board and pairings\u003c\/h2\u003e\n\u003cp\u003eThis package is perfect for a complete Tuscan charcuterie board for 4-6 people. Place the Prosciutto Stagionato and Salame Toscano in the center, arrange the Guanciale PDO and fresh Salsiccia alongside them (to be grilled separately), and complete the board with the three Pecorini, arranged from least to most aged.\u003c\/p\u003e\n\u003cp\u003eWine pairing: Chianti Classico DOCG for the aged cured meats and aged Pecorino, Vernaccia di San Gimignano for the fresh Pecorino and Salsiccia.\u003c\/p\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAre the cheeses PDO?\u003c\/strong\u003e\u003cbr\u003eYes. The fresh Pecorino Toscano, aged Pecorino Toscano, and Pecorino Paglia e Fieno are all made with Tuscan sheep’s milk by Caseificio Nuovo, a selected artisan producer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many people is this package suitable for?\u003c\/strong\u003e\u003cbr\u003eWith 4.5 kg of cured meats and cheeses in total, it’s perfect for a complete charcuterie board for 4-6 people or as a week’s supply for 2-3 people.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916217672016,"sku":"CONF-TIP-DEF","price":89.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salumi-e-formaggi-toscani.webp?v=1793790968"},{"product_id":"pecorino-rosso-delle-colline-maremmane-caseificio-follonica-350-g","title":"Red pecorino from the Maremma hills, Caseificio Follonica, 350 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003ePecorino Rosso from the Maremma Hills is a Tuscan sheep's milk cheese made from pasteurized milk, recognizable by its deep red rind and white, compact, tender paste after about 40 days of aging. It is made by Caseificio Follonica in the Maremma, in small 350 g wheels.\u003c\/p\u003e\n\u003ch2\u003eMini Pecorino Rosso: The Cheesemaking Tradition of the Maremma\u003c\/h2\u003e\n\u003cp\u003eIn the hills of the Tuscan Maremma, a hilly area in southern Tuscany where Mediterranean scrub meets rich, fragrant pastures, one of the most distinctive cheeses in the region's cheesemaking tradition is made: \u003cstrong\u003ePecorino Rosso from the Maremma Hills\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIts most immediately striking feature is its \u003cstrong\u003edeep red rind\u003c\/strong\u003e, achieved through a natural exterior treatment that makes it instantly recognizable on any cheese board. The inside is white, compact, and tender, the result of aging for about \u003cstrong\u003e40 days\u003c\/strong\u003e in keeping with the fundamental principle of Tuscan tradition: bringing out the milk's natural sweetness without sacrificing the cheese's character.\u003c\/p\u003e\n\u003cp\u003eIts aroma evokes Mediterranean scrub, wild herbs, wildflowers, and the clean air of the Maremma hills. An aromatic bouquet that tells the story of its region in a direct and authentic way.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Mini Pecorino Rosso from the Maremma Hills\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eMini Pecorino Rosso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eThe hills of the Tuscan Maremma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003ePasteurized sheep's milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAverage weight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e350 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eabout 40 days\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste\u003c\/td\u003e\n\u003ctd\u003eWhite, tender and compact\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRind\u003c\/td\u003e\n\u003ctd\u003eTreated with food preservatives, \u003cstrong\u003enot edible\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw materials\u003c\/td\u003e\n\u003ctd\u003eSheep's milk, salt, rennet, lactic cultures\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed + packaged in a cardboard tray\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003e2-4°C, best before 120 days from the packaging date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eContains milk\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGMO\u003c\/td\u003e\n\u003ctd\u003eNon-GMO according to supplier declarations\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eAverage nutritional values (per 100 g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutrient\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1369 kJ \/ 330 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal fat\u003c\/td\u003e\n\u003ctd\u003e27,1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated fatty acids\u003c\/td\u003e\n\u003ctd\u003e15,9 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e1,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e1,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e20,4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e1,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eIndicative values; they may vary slightly between batches.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eHow to enjoy it at its best: The Maremma tradition\u003c\/h2\u003e\n\u003cp\u003eMini Pecorino Rosso is a well-rounded table cheese, excellent on its own and versatile in the kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst of all: remove the rind\u003c\/strong\u003e The red outer rind is not edible; remove it before eating. The compact white interior is the star of the show: delicate, with a distinctive note that fully opens up at room temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn its own:\u003c\/strong\u003e Bring the cheese to room temperature at least 20 minutes before serving. The texture softens slightly and the aromatic bouquet fully opens up. Serve with rustic Tuscan bread, a drizzle of \u003cstrong\u003eacacia honey\u003c\/strong\u003e or some \u003cstrong\u003efig preserves\u003c\/strong\u003e: the sweet-and-salty contrast is one of the most classic pairings in Tuscan food tradition.\u003c\/p\u003e\n\u003ch3\u003eIn the kitchen\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan salads\u003c\/strong\u003e: grated or shaved over a salad of farro, arugula, and walnuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory tarts\u003c\/strong\u003e: ideal in Tuscan vegetable tarts such as spinach and ricotta tart\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheesy pasta\u003c\/strong\u003e: melted over low heat on Tuscan pici with a drizzle of extra virgin olive oil and black pepper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheese boards and aperitifs\u003c\/strong\u003e: the 350 g size is perfect for tastings and aperitifs with Tuscan cured meats\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: A Tuscan table\u003c\/h2\u003e\n\u003ch3\u003eWines\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: mineral and fresh, it brings out the delicacy of young pecorino\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: the wine of the Tuscan Maremma, an authentic local pairing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan Rosé\u003c\/strong\u003e: for those who prefer rosé: light and fruity, it won’t overpower the tender cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Mini Pecorino Rosso Colline Maremmane\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs the red rind natural or artificial?\u003c\/strong\u003e The rind is treated with certified food preservatives that give it its characteristic deep red color. It is not natural like some artisanal cheese rinds, but it is completely safe; it’s simply \u003cstrong\u003enot meant to be eaten\u003c\/strong\u003e. Remove it before serving the cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from Pecorino Toscano DOP?\u003c\/strong\u003e Pecorino Rosso Colline Maremmane is an artisanal cheese aged for a short period (40 days), made in the hills of Maremma, a specific area in southern Tuscany. Its flavor is more delicate and milky than aged DOP Pecorino. Its red rind and mini 350 g size make it unique and instantly recognizable. It’s ideal for anyone who prefers a less intense pecorino with a strong sense of place.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"350 gr","offer_id":53916217737552,"sku":"PECO-ROSS-350GR","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-colline-maremmane_webp.png?v=1793790971"},{"product_id":"prosciutto-crudo-toscano-gran-riserva-24-mesi-coscia-intera-11-kg","title":"Tuscan aged raw ham, Gran Riserva, 24 months, whole leg 11 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy it's different from a ham aged for 12-18 months\u003c\/h2\u003e\n\u003cp\u003eAging for 24 months is more than just a matter of time; it completely transforms the meat's structure. The gradual loss of water concentrates the aromas and intensifies the savory flavor. Proteins break down into free amino acids that create complex notes of hazelnut, butter, and dried hay. The fat oxidizes slowly, developing a sweetness that melts on the palate. The result is a ham that needs no accompaniments: enjoy it on its own, at room temperature, with a slice of Tuscan unsalted bread.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGran Riserva Cured Ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole bone-in leg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~11 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e24 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCool, dry place · after the first slice: cover the cut surface with the protective fat and food-grade paper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice and store the whole leg\u003c\/h2\u003e\n\u003cp\u003eTo get the most out of Gran Riserva, slice it by hand or with a slicer fitted with a thin blade; the slices should be almost translucent, between 1 and 2 mm thick. Serve at room temperature: take the leg out of the refrigerator at least 20 minutes before slicing. After each use, cover the cut surface with the protective fat removed at the start and wrap it in food-grade paper. This prevents oxidation and keeps the ham tender.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eA ham this complex pairs best with wines that won't overpower it: \u003cstrong\u003eVernaccia di San Gimignano DOCG\u003c\/strong\u003e for those who prefer white wine; its minerality cleanses the palate between slices. For reds, try a \u003cstrong\u003eyoung Chianti Classico\u003c\/strong\u003e or a light \u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e. Avoid highly tannic or aged wines, which mask the delicate notes of the aged fat. Serve with Tuscan unsalted bread, fresh or dried figs, or fresh pecorino—nothing that distracts from the ham's complexity.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Gran Riserva Cured Ham\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Gran Riserva Cured Ham?\u003c\/strong\u003e\u003cbr\u003e\nThis is a whole leg of Tuscan cured ham aged for 24 months, twice as long as a standard ham. The long aging process concentrates the aromas, softens the meat's texture, and develops a complex flavor profile with notes of hazelnut, butter, and dried hay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should I store the whole leg at home?\u003c\/strong\u003e\u003cbr\u003e\nIn a cool, dry place, away from heat sources. After each time you slice it, cover the cut surface with the fat removed at the start and wrap it in food-grade paper. Do not refrigerate unless necessary; excessive cold hardens the fat and diminishes the aroma.\u003c\/p\u003e\n\u003cp\u003eDo I need a slicer? A slicer or a long, flexible ham knife is strongly recommended for a whole leg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also available in chunks?\u003c\/strong\u003e\u003cbr\u003e\nNo, this product is only available as a whole 11 kg leg. For chunks and slices, see the Tuscan Hams section.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"11 Kg","offer_id":53916217901392,"sku":"PRSC-RISR-11KG","price":293.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-crudo-gran-riserva-toscano-coscia-intera-stagionato-24-mesi.webp?v=1793790972"},{"product_id":"confezione-di-salumi-e-formaggi-tipici-toscani-2-7-kg","title":"Selection of typical Tuscan cured meats and cheeses, 2,7 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eA selection of typical Tuscan cured meats and cheeses weighing 2.7 kg: PGI finocchiona, Tuscan rigatino, pecorino aged in walnut leaves, and truffle pecorino. It’s designed for a complete Tuscan cheeseboard or as a gift for anyone who loves traditional flavors, and is shipped vacuum-packed and refrigerated.\u003c\/p\u003e\n\u003ch2\u003ePackage Contents\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Rigatino (500g):\u003c\/strong\u003e The heart of Tuscan cuisine, rigatino is carefully prepared and aged to ensure a rich, well-rounded flavor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePecorino Aged in Walnut Leaves (550g):\u003c\/strong\u003e A sheep’s milk pecorino aged wrapped in walnut leaves, which darken the rind and give the paste a more intense flavor. Perfect for lovers of bold cheeses.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eTruffle Pecorino (650g):\u003c\/strong\u003e An explosion of flavor, this truffle pecorino is enriched with a delicacy from the earth. Perfect for truffle lovers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan PGI Finocchiona (1 kg):\u003c\/strong\u003e A timeless classic, finocchiona is made according to tradition, using high-quality meat and the enveloping aromas of fennel.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Artisan Products:\u003c\/strong\u003e Made with passion according to ancient Tuscan traditions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified Quality:\u003c\/strong\u003e The cured meats and cheeses carry the prestigious PGI label, synonymous with excellence.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose This Assortment\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAn Authentic Experience:\u003c\/strong\u003e Bring the essence of Tuscany to your table with genuine, traditional products.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElegant Packaging:\u003c\/strong\u003e Perfect as a gift or for adding a touch of luxury to special occasions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile in the Kitchen:\u003c\/strong\u003e Ideal for creating charcuterie and cheese boards or adding to gourmet recipes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Enjoy the Assortment\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eGourmet Board:\u003c\/strong\u003e Prepare a luxurious board featuring all the products for a complete gastronomic experience.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan Aperitif:\u003c\/strong\u003e Serve the samples with a good Tuscan wine for an unforgettable aperitif.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefined Gift:\u003c\/strong\u003e Carefully packaged, it’s the perfect gift for lovers of good food.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"2.7 Kg","offer_id":53916217934160,"sku":"CONF-TIP-2.8KG","price":73.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/assortimento-di-salumi-e-formaggi-artigianali-toscani-26-kgsalumeria-toscana-salumeria-toscana-444182.jpg?v=1793790972"},{"product_id":"rigatino-toscano-pancetta-tesa-al-pepe-nero-500-g","title":"Tuscan rigatino, flat pancetta with black pepper, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Rigatino: flat-cut pancetta with black pepper, 500 g piece\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy rigatino isn't just any pancetta\u003c\/h2\u003e\n\u003cp\u003eIn Tuscany, they don't say pancetta, they say rigatino. And it's not just a matter of the name. Flat-cut pancetta is hand-rubbed with salt, whole black peppercorns and garlic, left to rest, then hung to age for 60-90 days. Aging firms up the layers and develops a peppery aroma that industrial pancetta doesn't have.\u003c\/p\u003e\n\u003cp\u003eThe result is a cured meat that adds flavor to dishes even in small quantities and stands out on the charcuterie board from the very first taste.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eTuscan Rigatino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSalumificio Poggetto, Prato plain (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eFlat-cut Italian pork belly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt, whole black peppercorns, garlic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003e60-90 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e500 g vacuum-sealed piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free and lactose-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to use rigatino\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOn a charcuterie board: cut into thin 2-3 mm slices, serve at room temperature with unsalted Tuscan bread.\u003c\/li\u003e\n\u003cli\u003eIn a pan: add 1 cm cubes to a cold pan, without oil. The fat melts on its own and becomes the Tuscan soffritto.\u003c\/li\u003e\n\u003cli\u003eIn soups: it's the starting fat for ribollita and fagioli all'uccelletto.\u003c\/li\u003e\n\u003cli\u003eIn pasta: crisp it up with eggs and pecorino for Tuscan carbonara, or with tomato and onion for a rustic sauce.\u003c\/li\u003e\n\u003cli\u003eIn roasts: wrap slices around the meat to keep it moist in the oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheese: Pecorino Stagionato in Grotta, grated over pasta or served in flakes on a charcuterie board.\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano, which cleanses the palate of the fat.\u003c\/li\u003e\n\u003cli\u003eRed wine: a young Chianti Classico.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Tuscan Rigatino\u003c\/h2\u003e\n\u003ch3\u003eWhat is Tuscan rigatino?\u003c\/h3\u003e\n\u003cp\u003eIt's cured flat pancetta from the Tuscan tradition: pork belly with layers of lean meat and fat, cured with black pepper and garlic and aged for 60-90 days. The name comes from the stripes visible when it's sliced.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between rigatino and pancetta?\u003c\/h3\u003e\n\u003cp\u003eThe cut is the same. Rigatino has more black pepper, garlic in the curing mix and a longer curing period, so it has a more intense flavor: you need a little less in cooking.\u003c\/p\u003e\n\u003ch3\u003eHow long does it keep after opening?\u003c\/h3\u003e\n\u003cp\u003eWrapped in parchment paper or sealed in a bag, it keeps for 10-14 days in the refrigerator. For cooking, you can cut it into cubes and freeze it in portions.\u003c\/p\u003e\n\u003ch3\u003eCan it be used instead of pancetta in recipes?\u003c\/h3\u003e\n\u003cp\u003eYes, in any recipe: carbonara, amatriciana, sofrito, legumes. It adds more flavor than regular pancetta.\u003c\/p\u003e\n\u003ch3\u003eWho makes rigatino?\u003c\/h3\u003e\n\u003cp\u003eSalumificio Poggetto, in the Prato plain, which also makes sbriciolona, Tuscan sausage, hot dogs and porchetta for Salumeria Toscana.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500g","offer_id":53916217999696,"sku":"RIGT-TOSC-500GR","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/rigatino-toscano-artigianale-salumeria-toscana.webp?v=1793790974"},{"product_id":"vernaccia-di-san-gimignano-docg-biologica-casa-lucii","title":"Organic Vernaccia di San Gimignano DOCG, Casa Lucii","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCasa Lucii Vernaccia di San Gimignano DOCG is an organic white wine produced exclusively in the municipality of San Gimignano, in the province of Siena, Italy's first DOC designation (1966), later upgraded to DOCG (1993). Sourced from the hillside vineyards of Tenuta Casa Lucii, between 100 and 320 meters above sea level, it is fermented at a controlled temperature and aged on fine lees in temperature-controlled stainless steel and vitrified concrete tanks. Fresh, floral, mineral. EU-certified organic, with 3E Winery-certified sustainable production.\u003c\/p\u003e\n\u003ch2\u003eWhy this Vernaccia is different\u003c\/h2\u003e\n\u003cp\u003eVernaccia di San Gimignano is the only native Tuscan white grape variety with DOCG designation. The name first appears in the records of the municipality of San Gimignano in 1276, making it one of Italy's oldest wines. Casa Lucii grows it using EU-certified organic practices in its own hillside vineyards, exclusively in the municipality of San Gimignano.\u003c\/p\u003e\n\u003cp\u003eThe result is a white wine that surprises with its structure: aromas of peach, yellow flowers such as broom, mineral notes, and honey. On the palate, unexpected roundness combines with great freshness and savory notes, leading to a clean, persistent finish. Winemaking involves gentle pressing and cold settling, followed by aging on fine lees—a technique that preserves primary aromas and adds complexity without oxidation.\u003c\/p\u003e\n\u003ch2\u003eTechnical sheet\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVernaccia di San Gimignano DOCG\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCasa Lucii Società Agricola, San Gimignano, Siena\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDesignation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVernaccia di San Gimignano DOCG\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% Vernaccia di San Gimignano\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eExclusively in the municipality of San Gimignano, 100-320 m above sea level\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSecond ten days of September, hand-picked with selection\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGentle pressing, cold settling, temperature-controlled fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOn fine lees in temperature-controlled stainless steel and vitrified concrete\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eColor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStraw yellow with greenish reflections\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAroma\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePeach, yellow flowers, broom, mineral notes, honey\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUnexpected structure and roundness, great freshness and savory notes, persistent finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e13% vol.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSize\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e0.75 L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal glass\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTulip\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eServing temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e8-10°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging potential\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUp to 3 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eContains sulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCertifications\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEU Organic · 3E Sustainable Winery\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eAwards and accolades (previous vintages)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDecanter\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBronze Medal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eCasa Lucii Vernaccia di San Gimignano DOCG is a versatile white wine that pairs with both seafood and land-based dishes. Ideal pairings include seafood and land-based appetizers, saffron risotto from San Gimignano, gnocchi, white meats, grilled fish, and fresh cheeses. Also excellent as an aperitif. Its mineral savoriness makes it particularly well suited to ethnic and exotic dishes where freshness and simplicity are desired.\u003c\/p\u003e\n\u003cp\u003eFor a complete Tuscan pairing: Casa Lucii Vernaccia di San Gimignano with Follonica Dairy’s Cave-Aged Pecorino, Tuscan white wine with Tuscan cheese, a classic combination. Also perfect with Finocchiona IGP as an appetizer.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Vernaccia di San Gimignano DOCG?\u003c\/strong\u003e\u003cbr\u003e\nIt is a dry white wine that became Italy’s first DOC in 1966 and has been DOCG since 1993. Produced exclusively in the municipality of San Gimignano (Siena) from Vernaccia grapes, a white grape variety native to Tuscany that has been grown in this area since the 13th century.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it mean that Casa Lucii is organic?\u003c\/strong\u003e\u003cbr\u003e\nCasa Lucii is EU organic certified: the vineyards are cultivated according to European organic regulations, and the winery is 3E Winery certified for environmental sustainability.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAt what temperature should Vernaccia be served?\u003c\/strong\u003e\u003cbr\u003e\nThe ideal serving temperature is 8-10°C. Serve in a tulip-shaped glass to preserve its aromatic freshness. Do not store it in the freezer; a chilled glass alters the perception of its minerality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003e\nCasa Lucii Vernaccia di San Gimignano has aging potential of up to 3 years. However, it’s a white wine intended to be enjoyed fresh: it is at its best within the first 12-18 months after bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable as an aperitif?\u003c\/strong\u003e\u003cbr\u003e\nYes, it’s one of the most classic uses. Vernaccia di San Gimignano has a centuries-old tradition as an aperitif wine in Tuscany. Its freshness, savory character, and moderate alcohol content (13%) make it ideal before more substantial meals.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"75 cl","offer_id":53916218032464,"sku":"VERN-SGIM-DEF","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/vernaccia-di-san-gimignano-docg-casa-lucii-vino-bianco-biologico_1.webp?v=1793790973"},{"product_id":"salsiccia-di-cinghiale-stagionata-450-g","title":"Aged wild boar sausage, 450 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eAged wild boar sausage is a Tuscan cured meat to slice, with a more intense, gamey flavor than pork sausage: it is not cooked, but eaten sliced. This one is made by Bontà Toscane in 450 g vacuum-packed pieces, to be served with Tuscan bread, pecorino cheese and a glass of Chianti.\u003c\/p\u003e\n\u003ch2\u003eWild Boar Sausage: The Gamey Flavor of Tuscan Tradition\u003c\/h2\u003e\n\u003cp\u003eFor centuries, wild boar has been one of the undisputed stars of Tuscan cuisine. Aged Wild Boar Sausage is one of the most direct expressions of this tradition, a cured meat that brings the authentic, unmistakable flavor of game to the table, with the convenience of a ready-to-eat product.\u003c\/p\u003e\n\u003cp\u003eUnlike fresh sausage, which requires cooking, this sausage is \u003cstrong\u003eaged and ready to eat\u003c\/strong\u003e: the aging process concentrates the aromas and develops a complexity of flavor that cooking alone cannot create, transforming a rustic ingredient into a characterful cured meat for a charcuterie board or tasting.\u003c\/p\u003e\n\u003cp\u003eThe artisanal seasoning with traditional Tuscan spices balances the \u003cstrong\u003enatural robustness of wild boar meat\u003c\/strong\u003e: gamey and intense, with earthy, woodland notes, without masking them. The result is a cured meat that tells the story of the region in a direct, authentic way.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Aged Wild Boar Sausage\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eAged wild boar sausage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eSelected wild boar meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e450 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eNatural, slow and controlled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eTraditional Tuscan spice blend\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eReady to eat\u003c\/strong\u003e: no cooking required\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, Tuscan cuisine\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it at its best: Tuscan tradition\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eStraight from the charcuterie board, Tuscan style:\u003c\/strong\u003e Bring the sausage to room temperature at least 20 minutes before serving. Slice into rounds that are not too thin; a thickness of about 5-7 mm lets you fully appreciate the texture and aromatic profile. The aged fat softens slightly at room temperature, bringing out the gamey, woodland notes of the wild boar meat. Serve on unsalted Tuscan bread with a drizzle of Tuscan extra virgin olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan wild boar sauce\u003c\/strong\u003e: sautéed with onion, carrot, and celery, cured wild boar sausage makes a rustic, robust sauce ideal for pici, pappardelle, or rigatoni\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan wild boar crostini\u003c\/strong\u003e: coarsely chopped and sautéed with garlic and rosemary, it makes the perfect topping for rustic crostini\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional charcuterie boards\u003c\/strong\u003e: a star on mixed boards with aged Tuscan cheeses and traditional cured meats\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeans with sausage\u003c\/strong\u003e: the quintessential Tuscan country dish, enriched by the wild notes of wild boar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: a wine from the Tuscan Maremma, robust and tannic, that enhances the wild character of wild boar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: for a top-tier pairing, Brunello’s complexity stands up perfectly to the richness of wild boar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico Riserva\u003c\/strong\u003e: more accessible but just as suitable: Chianti, traditionally paired with Tuscan cured meats in Florence, is an enduring classic\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Cured Wild Boar Sausage\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the sausage need to be cooked, or can it be eaten as is?\u003c\/strong\u003e Wild boar sausage is \u003cstrong\u003ecured and ready to eat\u003c\/strong\u003e: it doesn’t need to be cooked. Enjoy it sliced on charcuterie boards or as an appetizer, just like any other cured meat. It can also be used in cooked dishes, such as traditional Tuscan sauces, where the curing adds an aromatic complexity that fresh sausage cannot offer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from classic Tuscan sausage?\u003c\/strong\u003e Classic Tuscan sausage is made with Tuscan pork. Wild boar sausage uses selected wild boar meat, which has a completely different flavor profile: more intense and wild, with the woodland and earthy notes typical of Tuscan game. It’s the ideal choice for anyone looking to explore the most authentic, rustic flavors of Tuscan cuisine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"450 g","offer_id":53916218065232,"sku":"SALS-CING-450GR","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salsiccia-di-cinghiale-stagionata_webp.png?v=1793790974"},{"product_id":"lonzino-stagionato-toscano-450-g","title":"Aged Tuscan pork loin, 450 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eLonzino is a cured meat made from pork loin, the lean cut from the back, seasoned with salt and pepper and left to age: lean and delicate, best sliced thinly. This one is from Bontà Toscane, aged for about 2 months and sold in 450 g vacuum-packed pieces. It’s excellent with pecorino, figs, or on a mixed charcuterie board.\u003c\/p\u003e\n\u003ch2\u003eWhy it’s different from other cured meats\u003c\/h2\u003e\n\u003cp\u003eLonzino is made from pork loin, one of the leanest cuts of pork. Unlike capocollo, which is marbled with fat, it has a firm, rosy slice with little fat. It’s the right cured meat for anyone looking for a delicate flavor and a light slice.\u003c\/p\u003e\n\u003cp\u003eThe seasoning is simple, just salt and pepper, so the flavor of the meat takes center stage. About 2 months of aging give it a lovely aroma without drying it out: it remains soft and mild when sliced.\u003c\/p\u003e\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eAged lonzino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eBontà Toscane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003ePork loin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt and pepper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eAbout 2 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e450 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve it\u003c\/h2\u003e\n\u003cp\u003eRemove the casing and slice the lonzino very thinly, by hand with a well-sharpened knife or using a meat slicer. Leave it at room temperature for a few minutes before serving so the aroma of the meat and pepper can develop.\u003c\/p\u003e\n\u003cp\u003eIt’s perfect as an appetizer or on a Tuscan charcuterie board, but also in a sandwich with fresh pecorino or a few slices of fig. After opening, store it in the refrigerator with the cut surface covered with food-safe paper.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan white wine: Vernaccia di San Gimignano DOCG\u003c\/li\u003e\n\u003cli\u003eYoung, smooth red wine: Morellino di Scansano DOCG\u003c\/li\u003e\n\u003cli\u003eUnsalted Tuscan bread\u003c\/li\u003e\n\u003cli\u003eFresh pecorino, fresh figs, or pear mostarda\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eHow long is lonzino aged?\u003c\/h3\u003e\n\u003cp\u003eAbout 2 months: long enough to develop its aroma while remaining soft and delicate when sliced.\u003c\/p\u003e\n\u003ch3\u003eWhat is it seasoned with?\u003c\/h3\u003e\n\u003cp\u003eSalt and pepper. Refer to the package label for the complete ingredient list and allergen information.\u003c\/p\u003e\n\u003ch3\u003eWhat’s the difference between lonzino and capocollo?\u003c\/h3\u003e\n\u003cp\u003eLonzino comes from the loin, a lean, firm cut; capocollo comes from the pig’s neck and is more marbled with fat, making it softer and more flavorful. Lonzino has a more delicate flavor.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored?\u003c\/h3\u003e\n\u003cp\u003eWhen vacuum-packed, it can be stored in the refrigerator until the date shown on the label. Once opened, keep it refrigerated with the cut surface covered and eat it within a few days.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"450 g","offer_id":53916219244880,"sku":"LONZ-ST-450GR","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/lonzino-di-maiale-stagionato-400gr-artigianalesalumeria-toscana-bonta-toscane-813330.jpg?v=1793790997"},{"product_id":"cesto-regalo-con-7-salumi-toscani","title":"Gift basket with 7 Tuscan cured meats","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy it's different from the usual cured meat baskets\u003c\/h2\u003e\n\u003cp\u003eThe seven cured meats are chosen to showcase the full range of Tuscan charcuterie: coarsely ground salami, wild fennel in the Finocchiona IGP, the slow aging of prosciutto crudo, pancetta stesa, the wild flavor of wild boar salami, the distinctive character of soppressata, and the delicate flavor of lonzino. These are cuts weighing 450 to 650 g, not trays of sliced meat.\u003c\/p\u003e\n\u003cp\u003eEach producer in the Tuscan artisan selection is personally taste-tested before being added to the catalog; the Finocchiona IGP is from Bontà Toscane. To learn what sets artisan cured meats apart from industrial ones, read our artisan or industrial guide.\u003c\/p\u003e\n\u003ch2\u003eWhat's in the basket\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCured meat\u003c\/th\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eTuscan Salami\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFinocchiona IGP\u003c\/td\u003e\n\u003ctd\u003e650 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProsciutto Crudo\u003c\/td\u003e\n\u003ctd\u003e650 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePancetta Stesa\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWild Boar Salami\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTuscan Soppressata\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePork Lonzino\u003c\/td\u003e\n\u003ctd\u003e450 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal\u003c\/td\u003e\n\u003ctd\u003eapproximately 3.75 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eChristmas basket with 7 Tuscan cured meats\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight of cured meats\u003c\/td\u003e\n\u003ctd\u003eapproximately 3.75 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackage\u003c\/td\u003e\n\u003ctd\u003eSalumeria Toscana gift box with handles\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eEach cured meat vacuum-packed individually\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate upon arrival; refer to the date on the label for each cured meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIdeal for\u003c\/td\u003e\n\u003ctd\u003eChristmas gifts, corporate gifts, holiday platters\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve it: a Tuscan cured meat platter\u003c\/h2\u003e\n\u003cp\u003eTake the cured meats out of their vacuum packaging a few minutes before serving so they can release all their aromas. Thinly slice the salami, finocchiona, wild boar salami, and lonzino; cut the prosciutto crudo by hand or with a slicer into almost transparent slices; serve the soppressata in slightly thicker slices.\u003c\/p\u003e\n\u003ch3\u003eLSuggested tasting order\u003c\/h3\u003e\n\u003cp\u003eStart with the milder flavors, lonzino and prosciutto crudo, move on to Tuscan salami and Finocchiona IGP, and finish with soppressata and wild boar salami, the most robust options. Pancetta stesa is delicious thinly sliced on warm bread or used in cooking for soffritto and sauces.\u003c\/p\u003e\n\u003cp\u003eTo learn more about two classics in the basket, read our guides to Finocchiona IGP and Tuscan soppressata.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cp\u003eThe natural companion to Tuscan cured meats is unsalted Tuscan bread, which balances their savory flavor. For a red wine, try a Tuscan red: Chianti Riserva DOCG with salami, finocchiona, and soppressata; Morellino di Scansano with wild boar salami. Add some Tuscan cheese to complete the platter.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat's the difference between this and the Gran Selezione Tuscan Cured Meats Basket?\u003c\/h3\u003e\n\u003cp\u003eThis basket contains 7 cured meats weighing approximately 3.75 kg. The Gran Selezione Basket includes 9 cured meats weighing approximately 4.5 kg and adds more premium products such as Cinta Senese lardo, peppered pork cheek, and wild boar sausage.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916219179344,"sku":"CEST-SALU-DEF","price":93.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/selezione-salumi-toscani-regalo_webp.png?v=1793790998"},{"product_id":"cesto-regalo-con-5-formaggi-toscani-2-1-kg","title":"Gift basket with 5 Tuscan cheeses, 2,1 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eThe Tuscan cheese gift basket contains five artisan cheeses weighing over 2.1 kg: walnut pecorino, hay-aged pecorino, Maremma pecorino, chili cheese, and pepper cheese. It arrives in a Salumeria Toscana gift box with handles and is shipped refrigerated: a ready-to-give gift for Christmas or for anyone who loves pecorino.\u003c\/p\u003e\n\u003ch2\u003eThe Tuscan Cheese Gift Basket: Five Outstanding Cheeses in One Box\u003c\/h2\u003e\n\u003cp\u003eA Tuscan cheese gift basket is more than just an assortment of products; it's a journey through the dairy diversity of a region that has turned sheep's milk cheesemaking into an art. Each cheese in the selection has a distinct identity, a different production method, and a unique aromatic profile. Together, they tell the story of the rich Tuscan cheesemaking tradition.\u003c\/p\u003e\n\u003ch2\u003eInside the Basket: 5 Artisan Tuscan Cheeses\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eProduct\u003c\/th\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003cth\u003eFeatures\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eChili Cheese\u003c\/td\u003e\n\u003ctd\u003e350 g\u003c\/td\u003e\n\u003ctd\u003eCheese blended with chili, with a lively, lingering character\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWalnut Pecorino\u003c\/td\u003e\n\u003ctd\u003e550 g\u003c\/td\u003e\n\u003ctd\u003eTuscan sheep's milk cheese with whole walnuts, offering crunch and aromatic intensity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHay-Aged Pecorino\u003c\/td\u003e\n\u003ctd\u003e550 g\u003c\/td\u003e\n\u003ctd\u003eAged in hay, with a natural fragrance and unique aromatic notes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePepper Cheese\u003c\/td\u003e\n\u003ctd\u003e350 g\u003c\/td\u003e\n\u003ctd\u003eCheese blended with black pepper, with spicy elegance and a bold profile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaremma Pecorino\u003c\/td\u003e\n\u003ctd\u003e350 g\u003c\/td\u003e\n\u003ctd\u003eClassic Tuscan pecorino, with a firm texture and authentic local flavor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e~2.15 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e5 artisan Tuscan cheeses\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eWho This Basket Is Perfect For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGourmet birthday\u003c\/strong\u003e: for cheese lovers: a basket to remember and talk about\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorporate gift\u003c\/strong\u003e: elegant, original, made in Tuscany: perfect for clients and partners who appreciate Italian quality\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFamily gathering\u003c\/strong\u003e: over 2.1 kg of artisan cheeses for an unforgettable Tuscan cheese board\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnniversary or special occasion\u003c\/strong\u003e: for anyone who wants to surprise someone with an authentic, refined culinary experience\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Put Together the Perfect Cheese Board with the Cheese Basket\u003c\/h2\u003e\n\u003cp\u003eThe Tuscan Cheese Gift Basket contains everything you need to create a professional-quality Tuscan cheese board.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Bring all the cheeses to room temperature at least 30 minutes before serving. At 18-20°C, the aromatic profiles of each cheese fully emerge, and the notes of chili, pepper, hay, and walnuts are much more pronounced than in cold cheeses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eL's recommended tasting order:\u003c\/strong\u003e Start with the milder cheeses and work your way toward the more intense ones:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaremma Pecorino\u003c\/strong\u003e: the classic: start with the foundation of Tuscan tradition\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHay Pecorino\u003c\/strong\u003e: delicate, enveloping aromatic notes of hay\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWalnut Pecorino\u003c\/strong\u003e: the walnuts’ crunch enhances the aged pecorino\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePepper Cheese\u003c\/strong\u003e: the pepper’s spiciness begins to shape the tasting journey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChili Cheese\u003c\/strong\u003e: the liveliest and most lingering: finish with a bold note\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003ePairings to complete the cheese board\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChestnut honey\u003c\/strong\u003e: enhances Maremma Pecorino and Pepper Cheese\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePear jam\u003c\/strong\u003e: the ideal sweet-and-savory contrast with Walnut Pecorino\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh grapes or fig jam\u003c\/strong\u003e: a classic pairing with all semi-hard cheeses\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan country bread\u003c\/strong\u003e: an essential accompaniment to Tuscan cheeses\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan cured meats\u003c\/strong\u003e: for a complete cheese board, pair the cheese basket with the Tuscan Cured Meats Gift Basket\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWine Pairings: A Taste of Tuscany\u003c\/h2\u003e\n\u003ch3\u003eWines\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: the quintessential Tuscan white: fresh and mineral, ideal with Maremma Pecorino and Hay Pecorino\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the versatile Tuscan red: pairs elegantly with the entire selection, from the milder varieties to Chili Cheese\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: fuller-bodied, ideal with Pepper Cheese and Walnut Pecorino\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmber Tuscan craft beer\u003c\/strong\u003e: for those who prefer beer, an amber ale balances the variety of flavors in the basket without overpowering any of the cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Cheese Gift Basket\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAre all the cheeses Tuscan?\u003c\/strong\u003e Yes, all 5 cheeses in the basket are artisanally produced in Tuscany using selected Tuscan sheep’s milk. Each cheese represents a different expression of the region’s cheesemaking tradition: from classic Maremma Pecorino to varieties flavored with chili, walnuts, hay, and black pepper.\u003c\/p\u003e\n\u003cp\u003eCan the basket be customized? The basket is available in the composition shown.\u003c\/p\u003e\n\u003cp\u003eIs it suitable as a corporate gift for large quantities? Yes, the Tuscan Cheese Gift Basket is an original, high-quality corporate gift.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916219277648,"sku":"CEST-PECO-DEF","price":83.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/selezione-pecorini-toscani-artigianali_webp.png?v=1793790998"},{"product_id":"cesto-regalo-con-9-formaggi-toscani","title":"Gift basket with 9 cheeses","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy it's different from the usual cheese baskets\u003c\/h2\u003e\n\u003cp\u003eThis isn't a random assortment: the nine cheeses span the full range of Tuscan cheesemaking tradition, from fresh to very aged, from classic to more distinctive. It includes soft caciotta, young and aged Pecorino Toscano DOP, pepper- and chili-flavored cheeses, Pecorino del Noce aged in walnut leaves, and Marzolino Imperatore.\u003c\/p\u003e\n\u003cp\u003eEvery producer in this Tuscan artisan selection is personally taste-tested before being added to the catalog. Individual vacuum packaging protects each cheese during shipping and makes it easier to store after arrival.\u003c\/p\u003e\n\u003ch2\u003eWhat's in the basket\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCheese\u003c\/th\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCaciotta Toscana\u003c\/td\u003e\n\u003ctd\u003e350 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarzolino Paglia e Fieno\u003c\/td\u003e\n\u003ctd\u003e550 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePepper Cheese\u003c\/td\u003e\n\u003ctd\u003e350 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eChili Pepper Cheese\u003c\/td\u003e\n\u003ctd\u003e350 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAged Pecorino\u003c\/td\u003e\n\u003ctd\u003e350 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePecorino Toscano DOP\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAged Pecorino Toscano DOP\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePecorino del Noce\u003c\/td\u003e\n\u003ctd\u003e550 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAged Marzolino Imperatore\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal\u003c\/td\u003e\n\u003ctd\u003eapproximately 3.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eChristmas basket with 9 Tuscan cheeses\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight of cheeses\u003c\/td\u003e\n\u003ctd\u003eapproximately 3.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackage\u003c\/td\u003e\n\u003ctd\u003eSalumeria Toscana gift box with handles\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eEach cheese individually vacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate upon arrival; refer to the date on the label for each cheese\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIdeal for\u003c\/td\u003e\n\u003ctd\u003eChristmas gifts, corporate gifts, holiday cheeseboards\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve it: the Tuscan cheese board\u003c\/h2\u003e\n\u003ch3\u003eL'recommended tasting order\u003c\/h3\u003e\n\u003cp\u003eStart with Caciotta Toscana, fresh and mild. Move on to Marzolino Paglia e Fieno and Pepper Cheese for more complex notes, then to Pecorino Toscano DOP and Aged Pecorino Toscano DOP for body and savoriness. Finish with Pecorino del Noce and Aged Marzolino Imperatore, the most lingering cheeses in the selection.\u003c\/p\u003e\n\u003ch3\u003eThe cheeseboard wildcard\u003c\/h3\u003e\n\u003cp\u003eChili Pepper Cheese adds contrast: try it with a drizzle of acacia honey or extra virgin olive oil on unsalted Tuscan bread.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cp\u003eA classic Tuscan pairing for aged pecorinos is honey: try organic chestnut honey with the more intense cheeses and acacia honey with the milder ones. Mustards, such as pear mostarda, pair well with Marzolino and young pecorinos; ripe pears, walnuts, and almonds complete the cheeseboard.\u003c\/p\u003e\n\u003cp\u003eIn your glass: Vernaccia di San Gimignano with caciotta and semi-aged cheeses, and a full-bodied red such as Vino Nobile di Montepulciano with aged pecorinos and Marzolino Imperatore.\u003c\/p\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eHow many cheeses are in the basket?\u003c\/h3\u003e\n\u003cp\u003eNine Tuscan artisan cheeses weighing approximately 3.5 kg: caciotta, Marzolino Paglia e Fieno, pepper cheese, chili pepper cheese, aged pecorino, young and aged Pecorino Toscano DOP, Pecorino del Noce, and aged Marzolino Imperatore.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916219572560,"sku":"CEST-9FRM-DEF","price":117.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/selezione-pecorini-e-formaggi-toscani-artigianali_webp.png?v=1793790997"},{"product_id":"cesto-regalo-con-8-salumi-di-cinta-senese-dop-5-kg","title":"Gift basket with 8 Cinta Senese PDO cured meats, 5 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eThe Cinta Senese PDO cured meat gift basket brings together eight specialties made from Tuscan black pigs raised in a semi-wild environment, for a total of 5 kg of products: dry-cured ham, finocchiona, capocollo, salami, guanciale, soppressata, pancetta, and lard. Each cured meat is vacuum-packed, and everything arrives in a Salumeria Toscana gift box with handles, ready for Christmas or as a corporate gift.\u003c\/p\u003e\n\u003ch2\u003eWhat’s in the Cinta Senese PDO cured meat gift basket (5 kg)\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese PDO Dry-Cured Ham\u003c\/strong\u003e: 1100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese PDO Finocchiona\u003c\/strong\u003e: 600 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese PDO Capocollo\u003c\/strong\u003e: 600 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese PDO Salami\u003c\/strong\u003e: 600 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese PDO Guanciale\u003c\/strong\u003e: 600 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese PDO Soppressata\u003c\/strong\u003e: 500 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese PDO Pancetta\u003c\/strong\u003e: 500 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese PDO Lard\u003c\/strong\u003e: 500 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTotal net weight:\u003c\/strong\u003e 5 kg · \u003cstrong\u003ePackaging:\u003c\/strong\u003e each cured meat is individually vacuum-packed · \u003cstrong\u003eGift packaging:\u003c\/strong\u003e Salumeria Toscana gift box with handles.\u003c\/p\u003e\n\u003ch2\u003eWhy it’s the perfect gift\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChristmas gift baskets\u003c\/strong\u003e and Christmas gift boxes for families and lovers of fine cured meats\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEaster baskets\u003c\/strong\u003e featuring traditional Tuscan products\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorporate gifts\u003c\/strong\u003e and thank-you gifts for clients, employees, suppliers, and partners\u003c\/li\u003e\n\u003cli\u003eBirthdays, anniversaries, graduations, housewarmings, and dinners with friends\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to enjoy it at its best\u003c\/h2\u003e\n\u003cp\u003eSlice the cured meats thinly and serve them at room temperature on a wooden board, accompanied by unsalted Tuscan bread, pecorino, extra-virgin olive oil, and a glass of Chianti Classico or Morellino di Scansano. The lard and guanciale are also perfect for cooking, adding flavor to warm crostini, sauces, and traditional Tuscan pasta dishes.\u003c\/p\u003e\n\u003ch2\u003eFrequently asked questions about the Tuscan cured meat gift basket\u003c\/h2\u003e\n\u003ch3\u003eHow much does the basket weigh, and how many cured meats does it contain?\u003c\/h3\u003e\n\u003cp\u003eThe basket contains 8 Cinta Senese PDO cured meats, with a total net weight of 5 kg: dry-cured ham, finocchiona, capocollo, salami, guanciale, soppressata, pancetta, and lard.\u003c\/p\u003e\n\u003ch3\u003eHow should the cured meats be stored?\u003c\/h3\u003e\n\u003cp\u003eAll the cured meats arrive vacuum-packed: store them in the refrigerator at 0 to 4 °C and consume them by the date shown on each package. Once opened, wrap them in food-grade paper and consume them within a few days.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916219310416,"sku":"CEST-CINTA-5KG","price":179.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/cesto-regalo-premium-salumi-cinta-senese-dop-5kgsalumeria-toscana-salumeria-toscana.png?v=1793790998"},{"product_id":"pecorino-stagionato-in-foglie-di-noce-caseificio-maremma-550-g","title":"Pecorino aged in walnut leaves, Caseificio Maremma, 550 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003ePecorino aged in walnut leaves is a sheep's milk cheese that matures for 2 months wrapped in walnut leaves, an ancient technique from the Tuscan rural tradition: the rind becomes dark and fragrant, while the white, firm paste develops a more intense flavor. It is made by Caseificio Maremma in 550 g wheels.\u003c\/p\u003e\n\u003ch2\u003eAging in Walnut Leaves: An Ancient Art\u003c\/h2\u003e\n\u003cp\u003eAging in walnut leaves is one of the oldest cheesemaking practices in Italian rural tradition. Walnut leaves are not merely a decoration; they play an active and decisive role in the cheese's maturation process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural tannins\u003c\/strong\u003e in walnut leaves act as natural preservatives, protecting the cheese rind during aging. L'moisture retained by the leaves creates an ideal microclimate around the wheel, slowing water loss and encouraging slow, complex flavor development. The result is a \u003cstrong\u003edistinctive rind\u003c\/strong\u003e: dark and fragrant, with earthy, vegetal notes, surrounding a white, firm interior with a more intense flavor than conventionally aged pecorino.\u003c\/p\u003e\n\u003cp\u003eTwo months of patience, walnut leaves, and the skill of Tuscan cheesemakers: these are the ingredients of a cheese you won't find in large supermarkets.\u003c\/p\u003e\n\u003ch2\u003eTechnical Sheet: Pecorino Aged in Walnut Leaves\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003ePecorino aged in walnut leaves\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003eSheep's milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e550 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003e2 months\u003c\/strong\u003e in walnut leaves\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTechnique\u003c\/td\u003e\n\u003ctd\u003eWrapped in walnut leaves, traditional method\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste\u003c\/td\u003e\n\u003ctd\u003eWhite, firm, intense flavor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRind\u003c\/td\u003e\n\u003ctd\u003eDark, fragrant, flavored by walnut leaves\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003e2-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eContains milk, contains tree nuts (walnuts)\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Enjoy It at Its Best: Tuscan Tradition\u003c\/h2\u003e\n\u003cp\u003ePecorino in Walnut Leaves calls for a different approach from fresh pecorino or conventionally aged PDO pecorino. The aging technique creates a product with a dual personality: an outer rind scented with walnuts and a more delicate interior.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Bring the cheese to room temperature at least 30 minutes before serving. Unlike fresh cheeses, this pecorino is at its best between 16 and 20°C: the cheese softens, the fats melt, and the aromatic bouquet of walnut leaves becomes fully perceptible.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting:\u003c\/strong\u003e Cut into wedges or slices that are not too thin; the firm texture holds up well to a knife. You can leave a strip of rind on the slice for anyone who wants to taste its aroma, but it is not necessary to eat it.\u003c\/p\u003e\n\u003ch3\u003eClassic pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChestnut honey\u003c\/strong\u003e: the most intense honey in the Tuscan tradition, and the only one that stands up to the savory flavor of aged pecorino\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrape mostarda\u003c\/strong\u003e: the tangy sweetness of the grapes perfectly balances the bold flavor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eToasted walnuts\u003c\/strong\u003e: to reinforce the aromatic notes from aging\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan olives in brine\u003c\/strong\u003e: the savory-rich contrast is one of the most popular pairings on Tuscan cheese boards\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIn the kitchen\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eShaved over arugula and pear salad\u003c\/strong\u003e: a classic pairing in modern Tuscan cuisine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrated over truffle pasta\u003c\/strong\u003e: the savory flavor of aged pecorino enhances the earthy notes of truffle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePecorino and walnut risotto\u003c\/strong\u003e: stirred in at the end of cooking with a drizzle of extra-virgin olive oil and toasted walnuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional cheese boards\u003c\/strong\u003e: the star of any selection of artisanal Tuscan cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan table\u003c\/h2\u003e\n\u003ch3\u003eWines\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: the quintessential great Tuscan red, able to stand up to the complexity of pecorino aged in walnut leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: more accessible than Brunello and just as well suited to flavorful cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Aged Pecorino in Walnut Leaves\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAre the walnuts inside the cheese or only on the rind?\u003c\/strong\u003e Walnuts are not incorporated into the interior paste; the cheese is wrapped in \u003cstrong\u003eexternal walnut leaves\u003c\/strong\u003e during aging. Over the 2 months of maturation, the leaves impart their natural aromas and tannins to the rind, creating a unique aromatic profile without altering the interior paste. Those expecting walnuts in the cheese itself will find something more refined: a cheese that tells the story of walnuts through its aroma and rind.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from other Tuscan pecorino cheeses?\u003c\/strong\u003e Aging in walnut leaves is one of the rarest and most traditional techniques in Tuscan cheesemaking. Compared with conventionally aged Pecorino Toscano PDO, this pecorino has a darker, more aromatic rind, with earthy, vegetal notes imparted by the leaves. The interior paste is moister and the flavor more complex. Compared with Mini Pecorino Rosso Colline Maremmane, aged for 40 days, this cheese matures for 2 months, giving it a bolder flavor and firmer texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain nuts as an allergen?\u003c\/strong\u003e Yes, prolonged contact with walnut leaves during aging means this product is classified as containing \u003cstrong\u003etree nuts (walnuts)\u003c\/strong\u003e. Anyone with a walnut allergy should take care.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"550 g","offer_id":53916219539792,"sku":"PECO-NOCE-550GR","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-alle-foglie-di-noce-stagionato-toscano.webp?v=1793790997"},{"product_id":"prosciutto-toscano-dop-intero-con-osso-8-kg","title":"Whole Tuscan PDO ham on the bone, 8 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan PDO Prosciutto is Tuscany's protected-designation dry-cured ham, more savory and aromatic than Parma Prosciutto thanks to its seasoning with pepper and natural flavors. This is a whole, bone-in prosciutto weighing approximately 8 kg, for slicing at home, in a deli, or in a restaurant.\u003c\/p\u003e\n\u003ch2\u003eWhat Is Tuscan PDO Prosciutto? The Difference Seasoning Makes\u003c\/h2\u003e\n\u003cp\u003eTuscan PDO Prosciutto stands apart from all other Italian cured prosciutto thanks to one instantly recognizable feature: its seasoning. While Parma Prosciutto and San Daniele use only salt, Tuscan PDO Prosciutto is treated with a blend of sea salt, black pepper, garlic, and natural Tuscan flavors, which penetrate the leg during aging to create a completely different flavor profile—more intense, more savory, and bolder.\u003c\/p\u003e\n\u003cp\u003ePDO certification, or Protected Designation of Origin, guarantees that each prosciutto is produced in Tuscany from the legs of Italian pigs raised and slaughtered according to European regulations, and aged for at least 10 months. It guarantees that every Tuscan PDO Prosciutto on your table has undergone a process monitored and verified by independent third-party organizations.\u003c\/p\u003e\n\u003cp\u003eThe result is a prosciutto with a firm, flavorful slice and aromatic, pinkish-white fat that melts at room temperature, releasing the aromas of Tuscan seasoning—a flavor profile unlike any other Italian prosciutto.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Tuscan PDO Cured Prosciutto\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eTuscan PDO Cured Prosciutto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003ePDO, Protected Designation of Origin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork leg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSea salt, black pepper, garlic, natural Tuscan flavors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eAt least 10 months, carefully controlled artisan production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e8 kg whole\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Best Serve Tuscan PDO Prosciutto\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLetting it come to room temperature:\u003c\/strong\u003e Take the prosciutto out of the refrigerator at least 30 minutes before slicing. At room temperature, the fat in Tuscan PDO Prosciutto softens and becomes fragrant; when cold, it is firm and loses half its aromatic potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eL'slicing:\u003c\/strong\u003e Tuscan PDO Ham should be sliced thinly, by machine or by hand. The slice should be almost transparent; the aromatic fat is best appreciated only in thin slices. Thick slices flatten the profile and make the ham saltier than necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the board:\u003c\/strong\u003e unsalted Tuscan bread is a must. The salt-free bread of the Sienese tradition is the only pairing that doesn't compete with the ham's seasoning. With regular salted bread, the saltiness builds up and the aromatic profile is lost.\u003c\/p\u003e\n\u003ch2\u003ePairings: The Tuscan Table Around the Ham\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the traditional pairing in Tuscan cuisine: the freshness of Sangiovese balances the ham's saltiness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine: mineral and dry, it enhances the seasoning without being overpowering\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: fuller-bodied, ideal for mixed charcuterie boards with aged cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan PDO Cured Ham\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Tuscan PDO Ham?\u003c\/strong\u003e Tuscan PDO Ham is a cured ham certified with Protected Designation of Origin status, produced exclusively in Tuscany from selected Italian pork legs. It stands out from other Italian hams for its typical Tuscan seasoning of sea salt, black pepper, garlic, and natural herbs, a blend that penetrates the leg during aging and develops an intense, robust aromatic profile with no equivalent among Italian hams.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Tuscan PDO Ham and Parma Ham?\u003c\/strong\u003e The main difference is in the seasoning: Parma Ham uses only sea salt, while Tuscan PDO Ham also includes black pepper, garlic, and natural Tuscan herbs. The result is a tastier, more aromatic, and more robust ham than Parma, with a completely different flavor profile. The minimum aging period is similar (10 months for Tuscan, 12 for Parma), but the raw material is different.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also available boneless?\u003c\/strong\u003e Yes, Tuscan PDO Ham is also available in a boneless version. The boneless version is more practical to slice by hand without professional equipment, while the whole bone-in ham is ideal for a countertop slicer in a restaurant or delicatessen.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"8 kg whole","offer_id":53916219736400,"sku":"PRSC-CRUDO-8KG","price":235.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-toscano-dop-morsa-shopify-leggero_webp.png?v=1793790999"},{"product_id":"prosciutto-di-cinta-senese-dop-coscia-intera-8-kg-24-mesi","title":"Cinta Senese PDO ham, whole leg 8 kg, 24 months","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy Cinta Senese ham is different\u003c\/h2\u003e\n\u003cp\u003eIt all starts with the breed. Cinta Senese pigs live outdoors in the woods and fields of Tuscany, growing slowly and feeding largely on acorns, grass, and roots. Their meat is darker, and their fat is softer and more deeply marbled.\u003c\/p\u003e\n\u003cp\u003eYou can see and taste the difference in the ham: the slice is deep red, the rosy-white fat melts in your mouth, and the flavor lingers with a sweet note. Twenty-four months of aging concentrate the aromas and give the ham a firm texture, allowing it to be hand-sliced thinly.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCinta Senese PDO Ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eCinta Senese, raised in Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSavigni Butcher Shop, Pavana (PT)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eWhole bone-in leg, approx. 8 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e24 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place; cover the cut surface after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice and serve it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePlace it on a ham stand with the front facing up.\u003c\/li\u003e\n\u003cli\u003eRemove the rind only from the area you are slicing, not from the whole leg.\u003c\/li\u003e\n\u003cli\u003eUse a long, thin, flexible knife and cut very thin, almost transparent slices.\u003c\/li\u003e\n\u003cli\u003eServe at room temperature with unsalted Tuscan bread, fresh figs, or melon.\u003c\/li\u003e\n\u003cli\u003eAfter each use, cover the cut surface with a slice of its own fat or food-grade paper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAged Pecorino Toscano PDO and unsalted Tuscan bread.\u003c\/li\u003e\n\u003cli\u003eFine red wines such as Brunello di Montalcino or Chianti Classico Riserva.\u003c\/li\u003e\n\u003cli\u003eIn summer, fresh melon and figs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Cinta Senese PDO Ham\u003c\/h2\u003e\n\u003ch3\u003eWhat is Cinta Senese ham?\u003c\/h3\u003e\n\u003cp\u003eIt is dry-cured ham made from the hind leg of the Cinta Senese, an indigenous Tuscan pig breed raised outdoors. Its meat is darker, its fat more aromatic, and its flavor lingers longer than that of standard pork ham.\u003c\/p\u003e\n\u003ch3\u003eHow is it different from Prosciutto Toscano PDO?\u003c\/h3\u003e\n\u003cp\u003eProsciutto Toscano PDO protects the area and production method and uses pigs from traditional ham-producing breeds. Cinta Senese ham comes from an indigenous Tuscan breed raised outdoors: rarer, more aromatic, and more expensive.\u003c\/p\u003e\n\u003ch3\u003eHow long is it aged?\u003c\/h3\u003e\n\u003cp\u003eTwenty-four months, which concentrate the aromas and give each slice a firm texture and fragrant aroma.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored once opened?\u003c\/h3\u003e\n\u003cp\u003eOn a stand, in a cool, dry place, covering the cut surface with a slice of its own fat or food-grade paper. This keeps it for several weeks.\u003c\/p\u003e\n\u003ch3\u003eWho produces it?\u003c\/h3\u003e\n\u003cp\u003eSavigni Butcher Shop in Pavana, in the Pistoia Apennines, which produces the entire line of Cinta Senese cured meats for Salumeria Toscana.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"8 Kg","offer_id":53916219834704,"sku":"PRSC-CINTA-8KG","price":395.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-cinta-senese-dop-coscia-intera-24-mesi-toscana.webp?v=1793790996"},{"product_id":"formaggio-di-capra-a-latte-crudo-caseificio-nuovo-500-g","title":"Raw-milk goat cheese, Caseificio Nuovo, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan Goat Cheese is made by Caseificio Nuovo in Poggibonsi from raw milk from free-range goats, processed at a controlled temperature. The result is a 500 g wheel with a firm, creamy texture and a clean, slightly herbaceous aromatic profile.\u003c\/p\u003e\n\u003ch2\u003eWhat makes it different\u003c\/h2\u003e\n\u003cp\u003eCaseificio Nuovo’s Tuscan Goat Cheese is made from raw milk from free-range goats, processed at a controlled temperature: the raw milk gives the cheese its clean, slightly herbaceous aromatic profile. L’The complete list of ingredients and allergens is provided on the label.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscan Goat Cheese\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCaseificio Nuovo, Poggibonsi (SI), Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMilk\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw milk from free-range goats\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFirm and creamy, ivory white in color\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSemi-aged\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e+2°C \/ +4°C · vacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy Tuscan Goat Cheese\u003c\/h2\u003e\n\u003cp\u003eAt room temperature, it releases its full aroma: take it out of the refrigerator at least 20-30 minutes before serving. Enjoy it on its own with Tuscan unsalted bread or rosemary crackers, served with chestnut or acacia honey, fig jam, or red onion chutney. Ideal for adding to arugula and walnut salads, lemon risotto, or stuffed crêpes. It pairs beautifully, grated over fresh pasta with mountain butter.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eAromatic white wines pair well with an herbaceous, slightly tangy goat cheese: \u003cstrong\u003eVernaccia di San Gimignano DOCG\u003c\/strong\u003e, \u003cstrong\u003eVermentino di Bolgheri\u003c\/strong\u003e, or a Tuscan Sauvignon Blanc. If you prefer red wine, a young Morellino or an unoaked Chianti pair well with the goat cheese’s saltiness. For beer, a weizen or Belgian saison are classic pairings for goat cheeses.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Tuscan Goat Cheese\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Caseificio Nuovo Tuscan Goat Cheese?\u003c\/strong\u003e\u003cbr\u003eThis is an artisanal cheese made from raw milk from free-range goats. It has a firm, creamy texture and comes in a 500 g size.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes goat cheese contain lactose?\u003c\/strong\u003e\u003cbr\u003eYes, like all cheeses made from milk. For specific dietary needs, check the label and consult your doctor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between goat cheese and pecorino?\u003c\/strong\u003e\u003cbr\u003ePecorino is made from sheep’s milk and has a stronger flavor, with a drier, saltier texture. Goat cheese has a milkier, slightly tangy and herbaceous profile, with a softer, creamier texture. Both are artisanal Tuscan cheeses, but they have very different characteristics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored after opening?\u003c\/strong\u003e\u003cbr\u003eIntact vacuum seal: refrigerate at +2\/+4°C until the date shown on the label. After opening: wrap the cut portion in food-grade paper and consume within 5-7 days. You can freeze it upon delivery if you won’t use it right away.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500g","offer_id":53916219867472,"sku":"CAPRA-500-500GR","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/formaggio-di-capra-semistagionato-caseificio-nuovo-toscana.webp?v=1793790995"},{"product_id":"formaggio-al-tartufo-nero-caseificio-maremma-350-g","title":"Black truffle cheese, Caseificio Maremma, 350 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCaseificio Maremma’s Formaggio Reale with truffle is a Tuscan mixed-milk cheese enriched with fragrant summer black truffle (Tuber aestivum). Enjoy it shaved over a cheeseboard, melted onto warm crostini, or grated over pasta. 350 g piece.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFormaggio Reale with Truffle\u003c\/strong\u003e is one of the finest cheese specialties in the Tuscan tradition: a soft, creamy cheese made with selected pasteurized cow’s and sheep’s milk, with precious shavings of \u003cstrong\u003eTuber Aestivum Vitt\u003c\/strong\u003e in its heart: summer black truffle that perfumes the entire cheese with a lingering, elegant bouquet that never overwhelms. A perfect balance between the sweet creaminess of Tuscan milk and the unmistakable aroma of the tuber.\u003c\/p\u003e\n\u003cp\u003eEvery 350 g piece is made in the heart of Tuscany by a small artisanal dairy, with selected milk and locally harvested truffles, following a carefully guarded recipe. The short aging period of 20-25 days preserves the soft texture and fresh aroma of the truffle, delivering a cheese that captures the whole Tuscan region in a single bite.\u003c\/p\u003e\n\u003ch2\u003eWhat is Formaggio Reale with Truffle, and what makes it different?\u003c\/h2\u003e\n\u003cp\u003eNot all truffle cheeses are the same. Authentic Tuscan Formaggio Reale with Truffle stands out for three key characteristics:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusive blend of pasteurized cow’s and sheep’s milk\u003c\/strong\u003e: the combination of the two milks gives this cheese its distinctive aromatic profile: cow’s milk adds creaminess and sweetness, while sheep’s milk lends body, minerality, and the herbaceous note typical of Tuscan pastures. It’s a flavor profile that no single-milk cheese can replicate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTuber Aestivum Vitt, Tuscan black truffle shavings\u003c\/strong\u003e: the 1% summer black truffle distributed in shavings throughout the cheese is no token amount: it’s the precise proportion devised to perfume the entire cheese without overpowering the sweetness of the milk. The truffle is harvested locally in Tuscany, not imported: you can taste the freshness of the tuber.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShort aging of 20-25 days preserves a creamy texture\u003c\/strong\u003e: choosing a short aging period is a precise technical decision: longer aging means greater saltiness and firmness, but less of the truffle’s fresh aroma. The 20-25 days strike the perfect balance between the creamy texture and the lingering aroma of Tuber Aestivum.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFormaggio Reale with Truffle is an artisanal Tuscan specialty made with real truffle shavings, produced by a small local dairy using selected milk and truffles harvested in the region.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eFormaggio Reale al Tartufo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003ePasteurized cow’s and sheep’s milk, Tuber Aestivum Vitt 1%, salt, rennet, lactic cultures\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste type\u003c\/td\u003e\n\u003ctd\u003eTender, soft, creamy, white in color\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRind\u003c\/td\u003e\n\u003ctd\u003eTreated with E202 and E235 (preservatives), not edible\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e20-25 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShape\u003c\/td\u003e\n\u003ctd\u003eRound, ~10 cm diameter, ~7 cm heel height\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e350 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eContains milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGMOs\u003c\/td\u003e\n\u003ctd\u003eAbsent according to suppliers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNutritional values \/100g\u003c\/td\u003e\n\u003ctd\u003eEnergy 1430 kJ \/ 345 kcal · Fat 29g · Protein 21g · Salt 1.4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003e+2\/+4°C, consume within a few days of opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to best taste and use Formaggio Reale al Tartufo\u003c\/h2\u003e\n\u003cp\u003eTruffle releases its full aromatic bouquet only at the right temperatures; treating this cheese like any ordinary refrigerated cheese means missing 60% of the experience:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature, never straight from the fridge\u003c\/strong\u003e: remove from the refrigerator at least 20-25 minutes before tasting. Truffle cheese at 4°C has almost no aroma. At room temperature, 16-18°C, the Tuber Aestivum flakes release their full earthy, mushroomy, elegant bouquet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCut into even slices with a smooth-bladed knife\u003c\/strong\u003e: the soft paste cuts easily into 8-10mm slices that reveal truffle flakes distributed throughout the white center. Each slice should visibly contain brown truffle flakes\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcacia or mild chestnut honey\u003c\/strong\u003e: acacia’s floral sweetness enhances the creaminess of the milk without competing with the truffle. Avoid strong, bitter honeys that overpower the delicate profile of Tuber Aestivum\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan country bread crostini\u003c\/strong\u003e: the neutral base of unsalted Tuscan bread is the perfect vehicle for serving truffle cheese without aromatic interference\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn cooking, use moderate heat\u003c\/strong\u003e: add cubes to risotto after removing it from the heat, to an omelet once the heat is off, or to hot pasta after plating. Excessive heat volatilizes the truffle’s aromas: always add it away from direct heat\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing with eggs\u003c\/strong\u003e: porcini mushroom frittata, scrambled eggs, omelet: egg yolk and truffle are a classic culinary pairing that enhances both ingredients\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan acacia honey\u003c\/strong\u003e: light, floral sweetness that enhances the creaminess of the mixed milk without overpowering the truffle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePear preserves or fig jam\u003c\/strong\u003e: fruity sweetness that balances the delicate saltiness and earthy notes of Tuber Aestivum\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWalnuts and hazelnuts at room temperature\u003c\/strong\u003e: vegetal tannins that amplify the truffle’s lingering aroma in the finish\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChianti Classico DOCG\u003c\/strong\u003e: Chianti’s structured tannins surprisingly bring out the earthy notes of black truffle—a perfect pairing rooted in the region\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVermentino di Sardegna DOC or Vernaccia di San Gimignano DOCG\u003c\/strong\u003e: for those who prefer white wine: minerality and acidity that cleanse the palate between slices\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinocchiona IGP or Prosciutto Toscano DOP\u003c\/strong\u003e: on a mixed Tuscan platter, truffle cheese pairs naturally with local cured meats for an upscale aperitivo dinner\u003c\/p\u003e\n\u003ch2\u003eFAQ: Formaggio Reale with Truffle\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Formaggio Reale with Truffle?\u003c\/strong\u003e It is an artisanal Tuscan cheese specialty made with pasteurized cow’s and sheep’s milk, with flakes of Tuber Aestivum Vitt (summer black truffle) distributed throughout the center of the wheel. The piece weighs 350 g and has a soft, creamy white paste, aged for 20-25 days. Truffle makes up 1% of the total, the optimal proportion for flavoring the entire paste without overpowering the sweetness of the milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the truffle real or artificial flavoring?\u003c\/strong\u003e It is real truffle: flakes of Tuber Aestivum Vitt locally harvested in Tuscany and physically embedded in the center of the cheese wheel during processing. The flakes are visible when the cheese is cut and release natural aromas at room temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan you eat the rind?\u003c\/strong\u003e No. The rind is treated on the surface with food-grade preservatives E202 (potassium sorbate) and E235 (natamycin). It is not edible. Always remove the outer rind before tasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored after opening?\u003c\/strong\u003e Refrigerate at +2\/+4°C, wrapped in cheese paper or cling film. Use within 4-5 days of opening. Take it out of the refrigerator 20-25 minutes before tasting to allow the truffle to release its full aromatic bouquet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it be used in cooking with heat?\u003c\/strong\u003e Yes, but pay attention to the temperature. Always add it off direct heat or during the last 30 seconds of cooking: excessive heat volatilizes the aromas of Tuber Aestivum. It’s ideal in risotto stirred off the heat, in an omelet once the heat is off, and on hot pasta once it has been plated.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"350 gr","offer_id":53916219900240,"sku":"PECO-TRUF-350GR","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/formaggio-reale-al-tartufo-nero-toscano.webp?v=1793790995"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/collections\/logo-salumeria-toscana.png?v=1793793595","url":"https:\/\/naturabioitalia.com\/en\/collections\/tuscan-charcuterie.oembed","provider":"Natura Bio Italia","version":"1.0","type":"link"}