Top fermented pale ale made with organic barley and hops. Golden yellow in color with a smashing aroma of tropical fruits. The taste is delicate and elegant with a subtle citrus-flavour. Creamy and persistent head. A great choice for sushi, delicate pasta, soft cheeses. Also great as apéritif. Secondarily fermented and aged in bottle, forms natural sediments.
All the values and the properties of the Carandini products find expression in the sense of respect the nature. Our Biological products are healthy and clean, obtained sustainable agriculture, whose agreeable and balanced taste is free preservatives and colouring.
A cheeky shape that can embrace even the most voluptuous sauces. Its soft and sensual curves blend well with the ancient truth, austere taste and convincing texture of this wheat.
The distinctive shape of this pasta, enhanced by the crystalline purity of Matt semolina, is the perfect counterpart for substantial condiments: mousses and thick sauces are welcomed and pampered in a seductive embrace.
The small size and the delicacy of the nuances of the Matt wheat create in the spirals of the Eliche the environment suitable for the most inviting sauces, persuasive creams, invigorating sauces gathered in their graceful scrolls.
These spirals are a sweet trap for all kinds of sauces, including vegetable based ones. Kamut Khorasan Fusilli cling to the most intense condiments, and gently combine with delicate ones: they can steal the spotlight, but know when to step back.
Farro Fusilli are a rural festivity, a bacchanal of genuine and joyful flavors. Their coils can hold the densest and richest sauces, but even simpler vegetable combinations are greatly enhanced by this shape?s endless spiral.
The silky texture and the elongated cut of Fusilloni emphasize the graceful strength of Matt wheat, ensuring an indissoluble engagement with succulent sauces, as well as with vegetable-based toppers.
This long shapes elliptical section is voluptuously enveloped by seafood sauces, but also knows how to welcome earthier flavors, yet always preserving the sweet expressiveness of this wheat. Linguine make for a joyful and elegant banquet.
Stemming the genius of one of the greatest, yet mostly unknown Italian agronomists, who named it after Senator Raffaele Cappelli, this stubborn and generous wheat embodies the sun of the Murgia region and the veritable, genuine tastes of the bygone century. We combine it with the purest spring water the Dolomites to create a pasta with a vigorous, wholehearted temperament that is truly Italian. Raw, its aroma is reminiscent of jute and licorice root. Cooked, it exudes the fragrances of fresh farm milk, mashed potatoes and roasted chestnuts. It has the toothsome and lively mouthfeel of buttery breadcrumbs, with an alluring final note of sea salt.
Their pronounced ridges and short cut are a perfect match for chunky sauces, while the distinctive firmness that Mezze Maniche retain after cooking makes for a truly exciting tasting experience.
A narrow and extended cavity, a fine carving like a lace, the diagonal cut: three elements that spelled enhances and pushes towards unusual and daring combinations, with unusual ingredients and strong sensations.
A thin section and shallow ridges make these a solid carrier for vigorous sauces, and an amiable support for delicate ones: versatile and robust, Penne Il Cappelli are the key to a joyful tasting experience.
Slant cut, shallow ridges, considerable thickness: these are the ingredients of this unique shape that lends itself to all cooking techniques. Its distinctive, primeval taste especially shines in hearty dishes.
The appeal of Penne Ritorte lies in the eye-catching, sinuous lines drawn by their subtle ridges, but it is their distinct, rustic taste of wheat that is truly unforgettable. A very versatile shape that will suit every kind of sauce.
A small masterpiece of pasta jewelry: combining the slightest ridges with a soft twist, our Rigatini can trap every sauce while retaining the integrity of their ancient flavor.
An enduring icon, a monument to traditional recipes, Rigatoni ennoble the fine nuances of Kamut-Khorasan wheat with the powerful weaving of their ridges.
Thanks to their elliptical cross-section, the larger surface, the complex texture, and the genuine, powerful flavor, Linguine are the best friends of a generous cuisine, but can also unveil an unexpected finesse when paired with vegetable sauces.
The intense ridges, the gentle and soft curves, the small size, the density: all the characteristics of this tubular shape contribute to its ability to embrace and enhance every type of sauce.
The large penne with smooth surface enhance the fine and elegant texture of the Matt semolina: with the diagonal cut the combination with low-fat condiments explodes in all its integrity.
An intriguing blend of the most classic shape and the unique texture of Kamut-Khorasan wheat: these spaghetti are truly versatile and comfortable with all cooking techniques and recipes.
Quintessential, classic, versatile. The most famous of all pasta shapes marries the firm texture and wholehearted taste of Il Cappelli. This timeless shape is equally suited to accompany traditional recipes, as well as the most unusual culinary inventions.
The unusual diameter of these spaghetti is truly out of scale. The large size and the compactness of Il Cappelli semolina are synonyms for a firm texture and a powerful concentration of flavor.
The intense ridges, the gentle and soft curves, the small size, the density: all the characteristics of this tubular shape contribute to its ability to embrace and enhance every type of sauce.
The thin diameter plots with the texture of Il Cappelli semolina to obtain an uncustomary combination: a pasta that is fast cooking, sports a firm consistency, and is proudly exuberant even with the lighter sauces.
The sturdy, generous size of these spaghetti make them the ideal match for richer flavors, whether they are the robust tones of autumnal sauces, or the alluring nuances of vegetable and seafood recipes.
A bigger size for a bigger taste: for the festive occasions, joyful moments of conviviality, these spaghetti will not hold back. They are always forgiving to any cooking technique, even the most daring ones.
The unique and compact spiral carve of this shape enhances the rural, honest taste of Il Cappelli wheat, and will tenaciously cling to any sauce or condiment.
Pane Carasau is a thin and crisp bread made only Sardinian durum wheat semolina, water and natural yeast. Nothing more. Sardinian shepherds' wives have always been in charge of kneading the dough, shaping it into thin, round discs. As the dough starts to rise it is baked once, then each disc is split in two halves which are re-baked separately. This re-baking procedure is called "carasare" - whence the word "carasau" - and it ensures Pane Carasau the longest durability of all types of bread.
Farfalle are recommended with delicate gravies: Butter based sauces, with peas and chunks of ham; White delicate sauces with cream ans salmon; Delicate and soft cheese sauces with a touch of saffron or curry.
Serve Linguine with fresh or canned tomato sauces, with vegetables and seasoning herbs, with quick hot sauces, such as with a drop of extra virgin olive oil, garlic, red hot peppers and anchovies. Fish sauces with shellfish and fruit de mer, "white" sauces made with milk cream, mascarpone, soft and melted cheeses, adding spices such as saffron, radish curry and ginger.
Penne rigate are perfect both for baked casseroles and dried pasta dishes served with pork or veal meat sauces. Also excellent with vegetable sauces enriched with pepper, courgettes and artichoke.
Pipe rigate are excellent with hearty meat sauces, such as in pork or veal ragùs, with chunky sausage, meat or mushroom sauces; perfect also in summery dishes, light sauces with fresh tomatoes, mozzarella and a touch of basil.
Spaghetti can be served with fresh or canned tomato warm or cold sauces with vegetables and aromatic herbs. Also excellent with quick hot spicy sauces with garlic and Cayen pepper. Also perfect Fish sauces with shellfish and fruit de mer, "white" sauces made with milk cream, mascarpone, soft and melted cheeses, adding spices such as saffron, radish curry and ginger.
The perfect tasty match for this type of pasta is with either warm or cold fresh raw tomato, vegetable or aromatic sauces. Excellent also with quick sauces made with garlic, Cayen pepper anchovies and a drop of extra virgin olive oil. Also superbe with fish and shellfish sauces.
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