Boschetto al Tartufo Bianchetto
Explore the amazing scents and flavor of Boschetto. Its base is a sweet, tender and mild cheese made from a careful blend of sheep's milk and cow's milk. Mixed throughout are shavings of rare, white truffle that transform the cheese into an addictive delicacy. Il Forteto?s master cheese-maker has unveiled a harmony between the pronounced, earthy tones of rare white truffles and blended-milk cheese. Il Forteto hand-packs each finished piece in its own wooden basket. Pasteurizes ewe and cow's milk
After a successful dinner party, everyone enjoys relaxing with a sweet and satisfying dessert and their favorite espresso drink. With a cappuccino or steaming shot of espresso to accompany a classic tiramisu or chocolate-covered p... After a successful dinner party, everyone enjoys relaxing with a sweet and satisfying dessert and their favorite espresso drink. With a cappuccino or steaming shot of espresso to accompany a classic tiramisu or chocolate-covered profiterole, there are few things better than easing into an engaging conversation and gracefully letting the evening unfold. To keep this relaxing experience as hassle-free as possible, we've paired our favorite Italian espresso with two authentic desserts produced near Milano, Italy. This Italian-style sampler will remind you of an evening spent at an outdoor café in Europe. This assortment includes: Caffe Vergnano 1882 Gourmet Espresso: Italy''s Vergnano Arabica blend is a product with a delicate flavor and smooth aroma which is created by the low roasting of only the very best varieties of Arabica from Central and South America. We've included their Medium Grind, which can be used in automatic drip filters to create easy, espresso-roast flavor with the push of a button. (8.8 oz.) Tiramisu by Solo Italia: The most classic of all Italian desserts, prepared for you following the tradition of a local recipe. Soft sponge cake is drenched in a light coffee-flavored liqueur, a creamy white mascarpone mousse with a dash of Marsala wine, all sprinkled with cocoa. (3 oz) Profiteroles by Solo Italia: Delicate pastry puffs filled with vanilla custard and covered with fine chocolate. An absolute delight! (3 oz)
Up until the post WWII era, the Reggiana was the main breed of cow in the province of Reggio Emilia. A beautiful beast, this unique cow has a striking red coat. During recent times, these red cows were replaced by more typical, an... Up until the post WWII era, the Reggiana was the main breed of cow in the province of Reggio Emilia. A beautiful beast, this unique cow has a striking red coat. During recent times, these red cows were replaced by more typical, and more productive, black and white cows. Sadly, by the late 1980's, only a few red cows remained. However, during the last few years, the breed has been reinvigorated and is now being used for the production of small quantities of special Parmigiano Reggiano. Fanticini produces small quantities of “Vacche Rosse” in their family dairy in Villa Sabbione (near Reggio Emilia), using milk from the Raggio Cigarini Farm. This "Red Cow" variety tastes like the Parmigiano Reggiano of yesteryear. The milk of the red cows is characterized by a higher butterfat content and contains more proteins. This combination allows for the production of a cheese that is better suited for a longer period of aging, requiring a minimum of 30 months. Compared to the 24 month aging period of most other Parmigiano Reggianos, that is quite a difference. Its unique nutty, fruity, grassy flavor is richer than most Reggianos and its texture is somehow more creamy, even though it is aged for a much longer time. Reserve it for the most special dishes, or eat it like the Italians do - chunked and drizzled with thick, expensive Balsamico.