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Tradition at the table

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The authentic flavours of the Langhe and Roero for a menu rooted in Piedmontese culinary tradition.
The dishes

Nutritious and colorful, for centuries the pumpkin has occupied a privileged place on the hill of Magliano Alfieri, in the heart of the Roero, as well as in the provinces of Cuneo and Asti. The vegetable symbol of autumn has many anti-inflammatory and antioxidant properties, but also a folkloric relevance that makes it the vegetable of the festivities par excellence, although Hallowe'en has nothing to do with the Piedmontese tradition. Carved, in fact, it becomes the ornament that we know so well. Its pulp is increasingly used for natural skin care and in music it is used as a rudimentary musical instrument.

Versatile and rich, there are hundreds of varieties. In Piedmontese cuisine, the pumpkin is typical of Piozzo, the town that hosts the festival every year and that in past editions has awarded prizes to the largest pumpkins in the area.

Ingredients and Nutritional Values

1. Pumpkin flan

Ingredients: Pumpkin segments 35%,WHOLE MILK, EGGS, FLOUR 00 (GLUTEN), BUTTER, GRANA CHEESE PADANO CHEESE, Salt, Base for pie [wheat flour (GLUTEN), margarine (palm fat, water, rapeseed oil, emulsifier E471, acid E330), water, salt], Pepper, Nutmeg. May contain traces of NUTS, FISH and CEDAR.

Storage: Store in the refrigerator at +4°C

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

Energy: 1469 kJ / 352 Kcal
Fats: 18 g
- Of which saturated fatty acids: 8,2 g
Carbohydrates: 33 g
- Of which sugars: 3,1 g
Fibers: 4,8
Protein: 12 g
Salt: 0,71 g

 

Pumpkin pie < > 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. Piedmontese fondue

Ingredients: Water, Fontal cheese 24% (MILK, ferments, rennet, salt), Fontina d'Aosta DOP cheese 14% (MILK, salt, rennet), BREAD (BREAD, stabilizer: carrageenan), Toma cheese 6% (MILK, salt, rennet, ferments), egg yolk, butter, thickener: acetylated corn starch, acidity corrector: sodium citrate, preservative: potassium sorbate. May contain traces of NUTS, FISH and CEDAR.

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:

956 kJ / 231 kcal

Fats:

20 g

- Of which saturated fatty acids:

12 g

Carbohydrates:

2,2 g

- Of which sugars:

0,4 g

Protein:

11 g

Salt:

1,44 g

 

Piedmontese fondue - cheese-based cream 190 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

 

A skilful mixture of hard and soft wheat flours, eggs (with a high number of yolks, which gives the characteristic deep yellow colour), and - traditionally - the expert hands of the women of the Langa: this is how tajarin are born, after hours of patient work, the pasta traditionally made, rolled out and cut by hand. The preparation is long, with the dough rolled out ever finer until it reaches the desired thickness; before being cut, the tajarin must be left to dry for at least half an hour so that they do not stick.

In this dish, we offer them accompanied by porcini mushroom sauce. Why are they called that? The origin of the name is controversial. Already the ancient Romans called this mushroom suillus, "pig", from which the current name derives: according to some, the name is due to its stocky and massive appearance, while for others it depends on the particular liking of the mushroom in question in the diet of pigs, fond of truffles and mushrooms.

Ingredients and Nutritional Values

1 - Tajarin with egg

Ingredients: SEMOLINA FLOUR (wheat origin: Italy), fresh pasteurized EGGS - from free-range farming, origin ITALY - (20%), water.

May contain traces of NUTS, MOLLUSCS and SOY. SULPHITES, CELERY, MILK.

Storage: Store in a refrigerator at +4°C - Product packaged in a protective atmosphere.

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

Energy:

1197 kJ / 283 kcal

Fats:

2,8 g

- Of which saturated fatty acids:

0,78 g

Carbohydrates:

53,6 g

- Of which sugars:

1,08 g

Protein:

10,5 g

Salt:

0,06 g

 

Fresh egg pasta 250 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

 

2 - Sauce with porcini mushrooms

Ingredients: Porcini mushrooms 74% (Boletus edulis and its group), tomato pulp (tomato, tomato juice, acidity corrector: citric acid), extra virgin olive oil, olive oil, salt, onion, parsley, sugar, thyme, garlic, black pepper powder.

May contain traces of EGGS, NUTS, MILK, FISH, CELERY.

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:

398 kJ / 96 kcal

Fats:

6,6 g

- Of which saturated fatty acids:

1 g

Carbohydrates:

4,6 g

- Of which sugars:

3,1 g

Protein:

3,2g

Salt:

1,28 g

 

Sauce with porcini mushrooms 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

Stracotto with Roero wine

Difficult to find, since each animal has only two, but equally difficult to leave once tried: this specialty requires a slow preparation that, enhancing the richness of fiber, makes it that delicious and sought after second course that the Piedmontese love so much, especially for Sunday lunches.

We are talking about calf's cheek, a muscle that works continuously, but on which the animal never rests its weight. Thanks to the particular tissue rich in fatty infiltrations, with the right cooking it melts in the mouth.

In our preparation, the cheeks are marinated in wine for 24 hours, so that the meat absorbs liquid and aromas. Once drained, they are put to brown on a low flame in a pot, being added to a separately browned mixture of onions, carrots and celery. Then everything is covered with new red wine (Roero, the noble nebbiolo of the left Tanaro, cousin of the langhetti Barolo and Barbaresco), water and aromatic herbs (rosemary), for a following cooking in oven of 8 hours, with the cheeks turned every 30 minutes.

"Stracotto" indicates a dish that does not require intermediate cooking, but far exceeds the ordinary temperatures and average preparation times for other cuts of meat.

Accompanying the stew is a side dish of Borettane onions: these can be recognised by the characteristic shape of the bulb, flattened both at the top and the bottom. Small in size, they have a typical sour and intense taste, but at the same time very sweet, making them perfect for sweet and sour preparations.

Ingredients and Nutritional Values

1 - Braised cheek

Ingredients: Veal cheek, red wine (SULPHITES), water, onions, carrots, celery, extra virgin olive oil, cornstarch, salt, black pepper, rosemary powder. 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:

380 kJ / 91 kcal

Fats:

2,9 g

- Of which saturated fatty acids:

0,9 g

Carbohydrates:

1,8 g

- Of which sugars:

0,6 g

Protein:

10,2 g

Salt:

0,46 g

 

Braised cheek < > 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 EN D3P7T CE

 

2 - Glazed spring onions

Ingredients: Spring onions, sugar, white wine vinegar (SULPHITES), butter, salt 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:

552 kJ / 125 kcal

Fats:

2,2 g

- Of which saturated fatty acids:

1,4 g

Carbohydrates:

24,9 g

- Of which sugars:

22,6 g

Protein:

0,7 g

Salt:

0,8 g

 

Glazed onions < > 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 EN D3P7T CE

Bunet

Traditional regional desserts are a guarantee when we want to prepare spoon desserts for special occasions. The Piedmontese bunet, in addition to being one of the most famous spoon desserts among the regional desserts, is certainly one of the fast desserts to prepare. A chocolate dessert enriched by the flavor of amaretti and a light coffee flavor.

Ingredients and Nutritional Values

Bunet

Ingredients: MILK, amaretti biscuits (sugar, apricot almonds, egg white, lactose, MILK protein, flavourings, leavening agent: sodium hydrogen carbonate),BREAD, sugar, EGGS, cocoa powder, amaretto liqueur (alcohol, water, sugar, flavourings, colouring agent: caramel), caramel (caramelised glucose and sucrose syrup), thickener: carrageenan. May contain traces of GLUTEN, NUTS.

Storage: Store in a cool, dry place. After opening store in the refrigerator at +4°C and consume within 3-4 days.

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

Energy:

981kJ / 234 kcal

Fats:

9,1 g

- Of which saturated fatty acids:

4,0 g

Carbohydrates:

32 g

- Of which sugars:

24 g

Protein:

5,3 g

Salt:

0,11 g

 

Typical Piedmontese dessert 200 g
Produced for Langhemyfood s.r.l. Via Vivaro, 29/A 12051 Alba - Italy in the factory located in Loc. Catena Rossa 7 , 12040 Piobesi d'Alba (CN), Italy | Origin: Italy

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