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My Cooking Box

  • Trofiette with Genoa-style green pesto and toasted pine nuts
    x 2 people

    The box contains all the ingredients you need in the right doses...
    15,00 einschließlich MwSt.

    The box contains all the ingredients you need in the right doses and a step-by-step recipe to prepare the dish like a professional chef !

    BOX for 2 people:

    – 200 gr Trofiette
    – 90 gr Pesto Genovese
    – 20 gr First quality Italian Pine nuts
    – 20 ml Extra Virgin Olive Oil
    – 20 gr Sea salt Crystals
    – 0,3 gr Black Pepper

    THE PRODUCT STORY

    Cliffed coasts, enchanting small villages and bright Mediterranean colours… that’s what you can find in the east of Liguria (Italy). Here, the air has a delicate smell of green basil, which is picked to make the best pesto in the area. “Pesto” is an Italian sauce named after the “pestatura” (mashing) of basil leaves and other ingredients in the traditional marble mortar by means of a wooden “pestellu” (pestle). Basil is the main ingredient. Its Latin name, Ocimum Basilicum, means “royal aroma”. Its leaves are mashed with garlic in the mortar; extra virgin olive oil, pine nuts and grated parmesan cheese are then added. Pesto is the perfect accompaniment to trofiette, a typical handmade pasta that comes from this area of Italy. This particular pasta was created by expert local women, who used to shape these little, long and twisted “gnocchi” made of water and durum wheat at home.

    RECIPE CREATED IN COLLABORATION WITH CHEF FRANCESCA MARSETTI

    “My cooking is instinctive, creative and comes from the heart. My creations always start with the raw ingredients, chosen carefully and transformed with the utmost respect for their natural characteristics and tradition”.
    She has her base of operations in Clusane di Iseo (Brescia, Northern Italy): at her “Workshop of Taste” she organises a dinner home delivery service, banqueting, courses and Team Building days.
    A face you might recognise from TV, she is also one of the chefs on Rai Uno’s “La Prova del Cuoco”.
    ACCADEMIA DEL GUSTO (Ascom Bergamo)

    THE PACKAGING

    Wherever possible we use FAVINI CRUSH paper for the packaging. This environmentally friendly paper is produced from the by-products of agro-industrial processes, in particular the residues of citrus fruits, kiwi fruits, corn, coffee, olives, hazelnuts, almonds, lavender and cherries.

    In den Warenkorb
  • Busiate Bio Tumminia with cherry tomato sauce, lilliput cappers and olivs
    x 2 people

    The box contains all the ingredients you need in the right doses...
    18,00 einschließlich MwSt.

    The box contains all the ingredients you need in the right doses and a step-by-step recipe to prepare the dish like a professional chef !

    BOX serving size of 2:

    – Cherry Tomato Sauce 330 g
    – Tumminia Busiate 200 g
    – Sea salt Crystals 20 g
    – Garlic Oil 20 ml
    – Extra Virgin Olive Oil 20 ml
    – Pitted oven dried black olives 10 g
    – Capers in sea-salt 4 g
    – Fine salt 2 packages of 2 g
    – Black Pepper 0,3 g

    THE PRODUCT STORY

    Rediscover the ancient grains of Sicily. The ancient grains are the wheats cultivated before the green revolution, when crops were grown from pure seeds and weren’t genetically modified. This method was maintained by a number of Sicilian producers in order to preserve the precious ancient wheat that grows up to 2.2 meters and has a low gluten content.
    Forgotten aromas are brought back to life by the natural stone mills and rare expertise in the art of milling that preserves the high quality of the flours produced.
    Combined with the highest quality cherry tomatoes from the south of Sicily, where the superior exposition to the sun, the salty groundwater and the unique properties of the soil give them a distinctive flavour.
    With the addition of black olives, which have an anti-oxidising effect, and capers from Pantelleria, the blustery island where the love of nature has preserved the organoleptic qualities of their food, produced without preservatives, colorants or chemical additives.
    The deep blue sea glistens in vast pools, the wind turns the sails of the old windmills and the sun is dazzling in the white piles of salt… We are in the WWF nature reserve, in the salt works of Trapani where our crystals of sea salt are collected by hand using traditional methods. Rich in minerals and with low sodium chloride content, sea salt is the best mineral integrator thanks to its excellent organoleptic qualities.

    RECIPE CREATED IN COLLABORATION WITH CHEF FABIO POTENZANO

    Sicilian born and bred, from the age of 13 the desire to learn from the best lead him to visit the kitchens of Palermo’s most renowned restaurants. After graduating from high school, he began a long journey around the “bel paese”, working at prestigious hotels and restaurants. On his return to Sicily he worked in a restaurant with 2 Michelin stars. In March 2005 he began teaching his art and advanced his own learning by working with Italy’s greatest master chefs and sweet chefs. In 2014 he became a member of the Italian national cooking team and started appearing regularly on the Rai 2 cookery program “Detto Fatto”.

    THE PACKAGING

    Wherever possible we use FAVINI CRUSH paper for the packaging. This environmentally friendly paper is produced from the by-products of agro-industrial processes, in particular the residues of citrus fruits, kiwi fruits, corn, coffee, olives, hazelnuts, almonds, lavender and cherries.

     

    In den Warenkorb
  • Trofiette with Genoa-style green pesto and toasted pine nuts
    x 5 people

    The box contains all the ingredients you need in the right doses...
    25,00 einschließlich MwSt.

    The box contains all the ingredients you need in the right doses and a step-by-step recipe to prepare the dish like a professional chef !

    BOX for 5 people:

    – 500 gr Trofiette
    – 180 gr Pesto Genovese
    – 40 gr First quality Italian Pine nuts
    – 20 ml Extra Virgin Olive Oil
    – 40 gr Sea salt Crystals
    – 0,3 gr Black Pepper

    THE PRODUCT STORY

    Cliffed coasts, enchanting small villages and bright Mediterranean colours… that’s what you can find in the east of Liguria (Italy). Here, the air has a delicate smell of green basil, which is picked to make the best pesto in the area. “Pesto” is an Italian sauce named after the “pestatura” (mashing) of basil leaves and other ingredients in the traditional marble mortar by means of a wooden “pestellu” (pestle). Basil is the main ingredient. Its Latin name, Ocimum Basilicum, means “royal aroma”. Its leaves are mashed with garlic in the mortar; extra virgin olive oil, pine nuts and grated parmesan cheese are then added. Pesto is the perfect accompaniment to trofiette, a typical handmade pasta that comes from this area of Italy. This particular pasta was created by expert local women, who used to shape these little, long and twisted “gnocchi” made of water and durum wheat at home.

    RECIPE CREATED IN COLLABORATION WITH CHEF FRANCESCA MARSETTI

    “My cooking is instinctive, creative and comes from the heart. My creations always start with the raw ingredients, chosen carefully and transformed with the utmost respect for their natural characteristics and tradition”.
    She has her base of operations in Clusane di Iseo (Brescia, Northern Italy): at her “Workshop of Taste” she organises a dinner home delivery service, banqueting, courses and Team Building days.
    A face you might recognise from TV, she is also one of the chefs on Rai Uno’s “La Prova del Cuoco”.
    ACCADEMIA DEL GUSTO (Ascom Bergamo)

    THE PACKAGING

    Wherever possible we use FAVINI CRUSH paper for the packaging. This environmentally friendly paper is produced from the by-products of agro-industrial processes, in particular the residues of citrus fruits, kiwi fruits, corn, coffee, olives, hazelnuts, almonds, lavender and cherries.

    In den Warenkorb
  • Busiate Bio Tumminia with cherry tomato sauce, lilliput cappers and olivs
    x 5 people

    The box contains all the ingredients you need in the right doses...
    28,00 einschließlich MwSt.

    The box contains all the ingredients you need in the right doses and a step-by-step recipe to prepare the dish like a professional chef !

    BOX serving size of 5:

    – Cherry Tomato Sauce 660 g
    – Tumminia Busiate 500 g
    – Sea salt Crystals 50 g
    – Garlic Oil 2 packages of 20 ml
    – Extra Virgin Olive Oil 2 packages of 20 ml
    – Pitted oven dried black olives 25 g
    – Capers in sea-salt 15 g
    – Fine salt 4 packages of 2 g
    – Black Pepper 2 packages of 0,3 g

    THE PRODUCT STORY

    Rediscover the ancient grains of Sicily. The ancient grains are the wheats cultivated before the green revolution, when crops were grown from pure seeds and weren’t genetically modified. This method was maintained by a number of Sicilian producers in order to preserve the precious ancient wheat that grows up to 2.2 meters and has a low gluten content.
    Forgotten aromas are brought back to life by the natural stone mills and rare expertise in the art of milling that preserves the high quality of the flours produced.
    Combined with the highest quality cherry tomatoes from the south of Sicily, where the superior exposition to the sun, the salty groundwater and the unique properties of the soil give them a distinctive flavour.
    With the addition of black olives, which have an anti-oxidising effect, and capers from Pantelleria, the blustery island where the love of nature has preserved the organoleptic qualities of their food, produced without preservatives, colorants or chemical additives.
    The deep blue sea glistens in vast pools, the wind turns the sails of the old windmills and the sun is dazzling in the white piles of salt… We are in the WWF nature reserve, in the salt works of Trapani where our crystals of sea salt are collected by hand using traditional methods. Rich in minerals and with low sodium chloride content, sea salt is the best mineral integrator thanks to its excellent organoleptic qualities.

    RECIPE CREATED IN COLLABORATION WITH CHEF FABIO POTENZANO

    Sicilian born and bred, from the age of 13 the desire to learn from the best lead him to visit the kitchens of Palermo’s most renowned restaurants. After graduating from high school, he began a long journey around the “bel paese”, working at prestigious hotels and restaurants. On his return to Sicily he worked in a restaurant with 2 Michelin stars. In March 2005 he began teaching his art and advanced his own learning by working with Italy’s greatest master chefs and sweet chefs. In 2014 he became a member of the Italian national cooking team and started appearing regularly on the Rai 2 cookery program “Detto Fatto”.

    THE PACKAGING

    Wherever possible we use FAVINI CRUSH paper for the packaging. This environmentally friendly paper is produced from the by-products of agro-industrial processes, in particular the residues of citrus fruits, kiwi fruits, corn, coffee, olives, hazelnuts, almonds, lavender and cherries.

    In den Warenkorb