Extraordinary Food of Distinctive Quality
Selenio (coloquially meaning “soft soul” in Italian) is one of the oldest small round variety of rice grown in Italy. It has a crystalline grain with no pearl. Selenio’s lower amylose content makes it sticky, so it is perfect for arancini, sushi, fusion dishes, puddings, and other desserts. It also has a lower glycemic index…
Marzolino is a TUSCAN sheep’s milk cheese traditionally produced in the springtime when the animals can finally graze on fresh grass; “Marzolino” in Italian means “March cheese.” At SALCIS, this 100% sheep’s milk cheese is made in the rolling hills of Tuscany outside Siena in this locally beloved spring style, however, they are made all year round…
Pecorone means “Big Pecorino;” this cheese is a bright and tasty sheep’s milk made using traditional methods and aged for a year. This big cheese has a delectable texture that is bursting with flavor: it starts bright and sweet then culminates with deeply savory and brothy mouthwatering notes. This cheese is produced only January through…
Tubettoni is a small, smooth, tube-shaped pasta, perfect for brothy soups or creamy sauces. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta…
Tubetti Rigati is a small, ribbed/ridged, tube-shaped pasta, perfect for brothy soups or creamy sauces. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut…
Lumaconi is a pasta shaped like a snail shell, perfect for thick sauces, soups, or stuffed with cheese. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden…
The Bauletto del Forno Gentile is a high-quality artisanal leavened product, made with selected ingredients and processed according to the natural times of the mother yeast. Each phase of production is carefully monitored to guarantee a soft, fragrant product with an authentic taste. Inside: type 0 soft wheat flour from Italian grains, free-range eggs, Normandy…
The cherry biscuit is a traditional Neapolitan dessert born from the creativity of pastry chefs to avoid waste. Originally, in fact, it was prepared with leftover sponge cake, scraps of unused cakes and creams, mixed with cocoa and cherry syrup. This mixture was then enclosed in a shortcrust pastry case, cut into an oval shape…
The Apricot Ox Eye is a great classic of dry pastries, reinterpreted with the elegance and quality that distinguish the family artisan workshop. The base is a buttery, crumbly and fragrant shortcrust pastry, prepared with top-quality ingredients: soft wheat flour from an Italian supply chain, top-quality butter, fresh free-range eggs and sugar. In the center,…
Mista corta means “mixed short.” This mixture of small shapes comes from the old families’ habit of keeping various pasta shapes leftovers and putting them altogether into a single soup, usually with legumes or one that is vegetable-based. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best…