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Chef Paganini's suggestions, with a choice of dishes that will delight your guests.
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A tasty appetizer, a great classic of Piedmontese cuisine. It is also known as "rabbit tuna" because of the way it is prepared, very similar to that of tuna in oil. The preservation of the meat - extremely digestible, low in fat and cholesterol, but rich in protein - in the form of strips, takes place after boiling it, in glass, with oil and flavourings. A dish with a delicate and aromatic flavour, enriched by the presence of garlic, spices, white onions, carrots and celery, it is particularly suitable as an appetizer.

The legend places its origins in the nineteenth century, when - in order to circumvent the Lenten fasting rule, which imposed abstinence from meat consumption - the monks of a convent in Avigliana, near Turin, studied this formula in an attempt to pass off as tuna what was instead, precisely, rabbit.

Ingredients and Nutritional Values

1. Piedmontese rabbit in extra virgin olive oil

Ingredients: rabbit thighs (used 83g per 100g of finished product), extra virgin olive oil 21%, onion, carrots, celery, salt, corn starch, sage, white wine vinegar. May contain traces of NUTS, EGGS, MILK and FISH.

Storage: Store in a cool, dry place. After opening store in the refrigerator and consume within 3 days.

Nutritional Values (Average values per 100g of product):

Energy:

1061 kJ / 257 kcal

Fats:

24 g

- Of which saturated fatty acids:

3,7 g

Carbohydrates:

1,2 g

- Of which sugars:

0,2 g

Protein:

9,8 g

Salt:

1,4 g

 

Piedmontese rabbit in extra virgin olive oil | net weight 200 g, drained weight 150 g
Produced for Langhemyfood s.r.l. Via Vivaro, 29/A 12051 Alba - Italy in the factory located in Via Torino, 175 - 12043 Canale - EC stamp: IT Q775O CE | Origin: Italy

The preparation of ravioli al plin is long, as is their tradition, so long as to make them one of the emblems of the culinary identity of the Langhe.

A small "casket" closed by a pizzicotto (in Piedmontese, literally, "plin'") that joins the two flaps. What in the peasant culture was used to seal mixed meats, previously leftover, to avoid wastes, today preserves inside the best selected meats, with such an intense flavour to make this first course one of the few first courses that can be eaten without dressing, or better, "at the napkin", as tradition wants.

In this recipe, our chef proposes it with the ragout from the slaughterhouse, a mixture of beef and pork meat enhanced by six hours of cooking and fine spices.

Ingredients and Nutritional Values

1 - Ravioli del Plin with roasts

Ingredients: Fresh egg pasta (45%) Soft wheat flour type 0 (wheat origin: ITALY), SEMOLA flour (wheat origin: Italy), fresh pasteurized EGGS - from free range farms, origin Italy - (20%), water. Filling (55%): Roast Adult Cattle - 41% of the stuffing - (Front of adult cattle of Italian origin and raised in Piedmont), Roast Pork - 28% of the stuffing - (Front of pork of Italian origin), Escarole, ALBUME, Spinach, FORMAGGIO Grana padano DOP (MILK, salt, rennet, Lysozyme), Breadcrumbs (soft wheat flour 0, yeast, salt), vegetable fibres (potato flakes, starch, cream of rice), white wine (contains SULPHITES), sautéed vegetables (onions, carrots, celery in varying proportions), olive oil, salt, rosemary, garlic, pepper, nutmeg. Flour with rice flour. May contain traces of NUTS.

Storage: Store in the refrigerator at +4°C - Product packed in a protective atmosphere

Nutritional Values (Average values per 100g of product):

energy 982 Kj/ 233 Kcal
fat: 4,9 g
- of which saturated fatty acids: 1,87 g
carbohydrates: 33,8 g
- of which sugars: 2,75 g
protein: 13,3 g
salt: 1,22 g

 

Fresh egg pasta 180 g
Produced for Langhemyfood s.r.l. Via Vivaro, 29/A 12051 Alba - Italy in the factory located in Str. Falchetto 61/E - Bra (CN) EC stamp IT B7G0U CE | Origin: Italy | Consume after cooking - cooking time 1.5 minutes

2 - From the Slaughterhouse - Ragout

Ingredients: Meat Ragout 31% (beef 47%, pork 47%, olive oil), brown stock (water, meat extract 12%, celery, carrot, onion, olive oil, salt), tomato pulp (tomato, tomato juice, acidity corrector: citric acid), sautéed vegetables in varying proportions (celery, carrot, onion, salt, garlic, olive oil), red wine, extra virgin olive oil, garlic, salt, spices, black pepper. May contain traces of egg, fish, milk and nuts.

Storage: Store in a cool, dry place. After opening store in the refrigerator and consume within 3 days.

Nutritional Values (Average values per 100g of product):

energy 448 Kj/ 108 Kcal
fat: 7,9 g
- of which saturated fatty acids: 1,9 g
carbohydrates: 2,1 g
- of which sugars: 2 g
protein: 6,7 g
salt: 1,53 g

 

Sauce with meat 180 g
Produced for Langhemyfood s.r.l. Via Vivaro, 29/A 12051 Alba - Italy in the factory located in Via Torino, 175 - 12043 Canale - EC stamp: IT Q775O CE | Origin: Italy

 

The guinea fowl is one of the protagonists of Piedmontese gourmet dishes.

Appreciated since ancient times - in fact, it seems that its name derives from the Egyptian Civilization - the guinea fowl excelled on the tables of the Ancient Greeks as early as the 5th century B.C. and was brought to us by the Romans. In the menus of Upper Italy it is now a dish with a centuries-old tradition and is combined with the most varied and colourful seasonal side dishes.

Accompanying this particular type of lean meat with Carmagnola peppers, the intense taste balances the flavours, making guinea fowl a traditional Langhe dish that is really hard to give up.

The sweetness of the side dish intensifies the flavor of the tender meat, cooked slowly and enhanced by a sauce of spices and herbs, created ad hoc by our chef.

Ingredients and Nutritional Values

1. Guinea fowl breast

Ingredients: Guinea fowl breast, Mixed vegetables in varying proportions (carrots, celery, onion), WHITE WINE (SULPHITES), chicken carcass, salt, pepper, cumin, bay leaf, cornstarch, water, olive oil.May contain traces of NUTS, MILK, EGGS, GLUTEN and FISH .

Storage: Store in the refrigerator at +4°C

Nutritional Values (Average values per 100g of product):

Energy: 703 kJ/ 168 kcal
Fats:
8,4 g
- Of which saturated fatty acids:
3,7 g
Carbohydrates: 0 g
- Of which sugars: 0 g
Fibers: 0,2 g
Protein: 23 g
Salt: 0,21 g

 

Guinea fowl breast < > 180 g
Produced for Langhemyfood s.r.l. in the factory located in Strada Statale Asti-Alba, 18 Isola d'Asti - Italy EC stamp IT D3P7T CE | Origin: Italy

 

2. Spice sauce

Ingredients: Chicken carcasses, White wine (SULPHITES), Mixed vegetables in varying proportions (carrots, CEDAR, onion), Water, Extra-Virgin Olive Oil, Salt, Cornstarch, Bay leaves (0.3%), Pepper (0.2%), Cumin (0.2%).May contain traces of NUTS, MILK, EGGS, GLUTEN, FISH and CEDAR.

Storage: Store in the refrigerator at +4°C

Nutritional Values (Average values per 100g of product):

Energy: 615 kJ/ 147 kcal
Fats:
9,7 g
- Of which saturated fatty acids:
2,6 g
Carbohydrates: 2,3 g
- Of which sugars: 1,2 g
Protein: 8,6 g
Salt: 0,86 g

 

Spice sauce < > 100 g
Produced for Langhemyfood s.r.l. in the factory located in Strada Statale Asti-Alba, 18 Isola d'Asti - Italy EC Stamp IT D3P7T CE | Origin: Italy

 

3. Peperonata with potatoes

Ingredients: Peppers, tomato puree, potatoes (14.4%) ,water, extra virgin olive oil, leeks, white wine vinegar (SULPHITES), salt. May contain traces of NUTS, MILK, EGGS, GLUTEN and FISH.

Storage: Store in the refrigerator at +4°C

Nutritional Values (Average values per 100g of product):

Energy: 321 kJ/ 55 kcal
Fats:
3,1 g
- Of which saturated fatty acids:
0,4 g
Carbohydrates: 4,9 g
- Of which sugars: 2,9 g
Protein: 1 g
Salt: 0,55 g

 

Peperonata with potatoes < > 100 g
Produced for Langhemyfood s.r.l. Via Vivaro, 29/A 12051 Alba - Italy in the factory located in Strada Statale Asti-Alba, 18 Isola d'Asti - Italy EC stamp IT D3P7T CE | Origin: Italy

The birth of gianduia among the Piedmontese is well known, but perhaps not everyone knows that the idea of replacing cocoa beans with Tonda Gentile delle Langhe hazelnuts was not exactly a creative idea of some Turin confectioner who wanted to try new flavours, but rather a response to the difficult availability of cocoa due to Napoleon's economic blockades against the British colonies, the first suppliers of the precious seed.

The name "gianduja" is a tribute to the Turin mask that first distributed the new chocolate during Carnival in 1865, also "disguised" by the paper covering it, an absolute novelty in traditional confectionery.

The queen of this dessert is therefore the Tonda Gentile hazelnut, which replaces wheat flour, for a gluten-free product.

Ingredients and Nutritional Values

1 - Gianduia cake

Ingredients: HAZELNUT flour, ALMOND flour, dark chocolate 62%, sugar, BUTTER, YOLK, SNOW-WHOLED ALBUMS, salt, rum, MILK, BREAD, cornstarch. May contain traces of GLUTEN, FISH and CEDAR.

Storage: Store in the refrigerator at +4°C

Nutritional Values (Average values per 100g of product):

Energy:

2054 kJ / 492 kcal

Fats:

28 g

- Of which saturated fatty acids:

5,4 g

Carbohydrates:

45 g

- Of which sugars:

43 g

Protein:

12 g

Salt:

0,16 g

 

Gianduja cake < > 180 g
Produced for Langhemyfood s.r.l. Via Vivaro, 29/A 12051 Alba - Italy in the factory located in Strada Statale Asti-Alba, 18 Isola d'Asti - Italy EC stamp IT D3P7T CE | Origin: Italy

 

2 - Hazelnut sauce

Ingredients: MILK, Cream (MILK), Sugar, Egg Yolk, HAZELNUT Paste (7%), Corn Starch. May contain traces of GLUTEN, FISH and CEDAR.

Storage: Store in the refrigerator at +4°C

Nutritional Values (Average values per 100g of product):

Energy:

1125 kJ / 268 kcal

Fats:

21,1 g

- Of which saturated fatty acids:

10,6 g

Carbohydrates:

15,2 g

- Of which sugars:

13,8 g

Protein:

4,4 g

Salt:

0,08 g

 

Hazelnut sauce 180 g
Produced for Langhemyfood s.r.l. Via Vivaro, 29/A 12051 Alba - Italy in the factory located in Strada Statale Asti-Alba, 18 Isola d'Asti - Italy EC stamp IT D3P7T CE | Origin: Italy

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