An excellent product, the result of a splendid “team effort” involving bees and other insects. As they pierce the bark of fir, lime and chestnut trees, they release the precious vital essence of the tree, the “melata”, spreading it over the surrounding flowers and leaves.
This is where the bees come in, as they collect this nectar with its very unusual flavour, transforming it into a rare honey, highly prized because it is so hard to come by.
To ensure they are so small and delicate, the capers are picked when they are still buds, and not as ripe fruits, as is usually the case.
Cleaned, sieved and sized by hand, they are soaked in a gentle wine vinegar which completes their flavour without altering it. They are unbeatable in sauces, salads, vitel tonné or a variety of dishes – all you need is a little imagination.
Carnaroli is one of the most-loved types of rice used in great cooking, and from many angles it is also the best Italian rice variety.
It keeps its texture and shape extremely well after cooking in any recipe, which makes it perfect for fine risottos and regional dishes. Starch from Carnaroli rice is the richest in amylose, a substance which helps to keep the grain firm. This is another reason why it has special gastronomic properties, with an excellent balance between a good capacity for absorption and a relatively low loss of starch during cooking. It can incorporate and enhance an extremely wide range of foods and flavours, which is why it is considered an excellent variety of rice, and rarely fails the less experienced chef.
Ideal for risottos which should look “fluffy” with well-separated grains, it can also be used in rice salads, timbales and all kinds of haute cuisine.
The Carnaroli rice now on offer from San Lorenzo is grown with the organic farming method, i.e. without resorting to the use of synthetic chemicals (fertilisers, weedkillers, fungicides, insecticides and pesticides in general), or genetically modified organisms (GMOs).
Isabelle just received the hamper she won with menu for hope!
Here her impressions:
Just to let you know that I received your wonderful San Lorenzo hamper
today. Oh my goodness, how beautiful… it’s like Christmas all over
again. This evening I was going to make some soup but now I will make
some linguine with an anchovy sauce delicately flavoured with a bit of
garlic and some scaglie di parmiggiano on top. And a drizzle of olive
oil, obviously. I also can’t wait to try the chestnut honey, I like it
a lot and I used to eat a lot of it when I lived in Rome but it’s
rather hard to find in England.
Thank you so much for this.
Do you think action like this and that can be the real solution to the problem or they are just a palliative???
Is it enough to move fast foods far from schools or ban junk food ads?
Or that the real “remedy” it may be lay in the change of culture and the education to better nutrition, beginning from home cooking?
Last month the cool people of Trusted Places launched a competition among their reviewrs with 5 San Lorenzo Hampers as the prize.
And we made 5 new enthusiasts follower!
And one of them is really enthusiast! Check it out!
First of all the children of Lesotho, for whom we could raise, all us food blogger around the world, the wonderful sum of $91,188.00!!!
And today Pim announced all the winners!
Are you among them?
Have you won the San Lorenzo hampers EU02???
Claim your prize!!! Write me at peppermintpatt [at] gmail [dot] com
An enormous amount of researches, an impressive data base, infite possibilities…
All this in a wonderful (and beautifully designed) web site about food pairing. Food paring which pens up so many possibilities of interchangle bettween ingredients.
As an Italian I love simplicity in food and taste, but I think I’ll give a try to some of their pairings, like basil and peppermint, or, to be braver, mozzarella and licorice…
Will you be as braver?
Try out a San Lorenzo product paired with something “strange” and send us the recipe: you could get a nice reward…
An ancient, rare and exclusive recipe from Istria. Surprisingly delicious, even for the most seasoned gourmet.
The goose breast, stripped of its fat and specially salted, is left to season in oil for about a year. This delicious meat has all the time it needs to soften and absorb the flavours.
The fillet is sliced, similar to anchovies, in a glass jar: The most practical way to enjoy this truly superb delicacy.
The Spaghetti on offer from San Lorenzo is grown with the organic farming method, i.e. without resorting to the use of synthetic chemicals (fertilisers, weedkillers, fungicides, insecticides and pesticides in general), or genetically modified organisms (GMOs). The benefits of organic farming are many: a reduced impact on the environment, salubrity, the absence of GMOs and the guaranteed control and certification system.
