proposto da: Salumeria Toscana
Christmas gift basket with 9 Tuscan specialties
Christmas gift basket with 9 Tuscan specialties
Couldn't load pickup availability
The Tuscan Excellence Gift Basket is a Tuscan Christmas basket with 9 traditional products: aged cured meats, caciotta, pasta, sauces and crostini. The cured meats and caciotta are vacuum-packed, and everything arrives in a Salumeria Toscana gift box, ready to give or serve at the table for a complete Tuscan dinner, from appetizer to first course.
Why it’s different from the usual Christmas gift baskets
This isn’t an assortment of packaged products picked off a shelf: it’s a Tuscan menu. The cured meats, caciotta with fig mostarda and chicken liver crostini make an appetizer; bronze-die extruded pici with wild boar ragù make a first course; and guanciale and pancetta are perfect for carbonara, amatriciana and sauces for the days after the holidays.
Each producer in our artisan Tuscan selection is personally taste-tested before being added to the catalog. The basket includes Bontà Toscane Finocchiona PGI and bronze-die extruded pici by Fabianelli. The cured meats are vacuum-packed, so the basket travels well, even over long distances.
What’s in the basket
| Product | Quantity |
|---|---|
| Finocchiona PGI | 650 g |
| Tuscan soppressata | 350 g |
| Tuscan pancetta | 350 g |
| Aged pork cheek | 350 g |
| Tuscan caciotta | 350 g |
| Fig mostarda | 200 g |
| Bronze-die extruded Tuscan pici | 500 g |
| Wild boar ragù | 180 ml |
| Chicken liver pâté for Tuscan crostini | 180 ml |
Technical specifications
| Size | Christmas gift basket with 9 products |
| Package | Salumeria Toscana gift box with handles |
| Packaging | Vacuum-packed cured meats and caciotta, pasta in a bag, sauces in jars |
| Storage | Refrigerate the cured meats and caciotta upon arrival; follow the label instructions for each product |
| Ideal for | Christmas gifts, corporate gifts, family dinners |
How to serve it: a Tuscan dinner in a gift basket
Appetizer
Thinly slice Finocchiona PGI and soppressata, serve the caciotta in wedges with a teaspoon of fig mostarda, and prepare the crostini: warm the chicken liver pâté and spread it on toasted Tuscan bread.
First course
Cook the pici in plenty of salted water according to the package instructions, then toss them in a pan with the warmed wild boar ragù and a ladleful of cooking water.
After the holidays
Guanciale is the base of carbonara, amatriciana and gricia; Tuscan pancetta adds flavor to soffritto, legumes and meat sauces.
Pairings
A well-structured Tuscan red, such as Chianti Classico or Morellino di Scansano, pairs well with cured meats, crostini and pici with wild boar ragù: find our selection in the Tuscan wine shop. A smooth Tuscan white also works well with the caciotta and fig mostarda.
Frequently asked questions
Share
