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Symphony of flavours

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A symphony of complex, contradictory, contrasting flavours, which in their opposites manage to create a perfect balance: a menu to celebrate Spring, in all its nuances.

You think about bringing the menu to the table, the wine is on us.
A Barbera Cascina Boschetti to toast to you.

The dishes

From Mesopotamia 2000 years ago, to our tables: the cultivation of asparagus has been handed down since ancient times. In Roman times, real expeditions were organised to harvest it, so much so that the ships that left in search of it were called "asparagus", or "sprout", the only edible part of the plant.

Asparagus has very high depurative, vitamin and, according to some sources, aphrodisiac properties. Given the Piedmontese climate, one thing is certain: if they start showing up on menus, spring is just around the corner.

Boiled, sautéed, baked with cheese, in risotto: this plant lends itself to many recipes. Our chef proposes it in a tasty pie, as an appetizer or main course, to say goodbye to winter and welcome the new season.

    Ingredients and nutritional values

    1 - Asparagus pie

    Ingredients: MILK, Water, Asparagus(13%), EGGS, Butter (MILK), Flour 00 (GLUTINE), Parmesan (MILK), Extra-Virgin Olive Oil, Cake Base [wheat flour (GLUTINE), margarine (palm fat, water, rapeseed oil, emulsifier E471, acid E330), water, salt], Salt. May contain traces of NUTS, FISH and CEDAR.

    Storage: Store in the refrigerator at +4 ° C

    Average nutritional values per 100 g:

    Energy 412 Kj/ 98 Kcal
    Fats 6,9 g
     - Of which saturates 3,4 g
    Carbohydrates 5,1 g
    - Of which sugars 2,0 g
    Protein 3,7 g
    Salt 0,64 g

     

    Asparagus pie < > 100g
    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

     

    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 the refrigerator at +4 ° C

    Average nutritional values per 100 g:

    Energy 956 Kj/ 231 Kcal
    Fats 20 g
     - Of which saturates 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 EC | Origin: Italy

    This dish is a small culinary revolution, which goes beyond the laws of mathematics: changing the order of the ingredients, the result changes a lot!

    Famous is the bagnacauda (in dialect "bagna caoda", literally, "hot sauce") based on anchovies and garlic, cooked in oil. It has its ancestors in France, in lower Provence: it was from here that Piedmontese merchants imported it, going in search of salt and anchovies at the mouth of the Rhone. Buying salted anchovies was a ploy used to import salt without having to pay duties. Adapted over the centuries and made its own in particular in the Langhe, it is eaten hot in the winter months.

    Della bagnacauda with vegetables, the chef has taken the vegetables and enclosed them between thin layers of fresh pasta: the result is a rich first course, for the first hints of spring. The broccoli, potatoes and leeks fill a small bundle napped by the bagnacauda sauce, softened and made slightly more delicate than the traditional recipe that those who love this dish know.

    Lasagna thus meets tradition, adapts it and celebrates its history with seasonal vegetables that have always accompanied this Piedmontese sauce.

    Ingredients and Nutritional Values

    1. Vegetable Lasagna

    Ingredients: MILK, Leeks(13%), broccoli(13%), extra-virgin olive oil, 00 flour (GLUTEN), semolina flour (GLUTEN), EGG, butter (MILK), ARACHID seed oil, salt. 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: 853 kJ / 204 kcal
    Fats:
    12,3 g
    - Of which saturated fatty acids:
    3,7 g
    Carbohydrates: 17,9 g
    - Of which sugars: 2,9 g
    Protein: 4,8 g
    Salt: 3,99 g

     

    Vegetable lasagna < > 100g
    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. Anchovy sauce

    Ingredients: Extra-virgin olive oil, ANCHOVIES(27%), water, garlic, corn starch, thickener: xanthan gum May contain traces of NUTS, GLUTEN, MILK, EGGS, FISH and CEDAR.

    Storage: Store in the refrigerator at +4 ° C

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

    Energy: 2000 kJ / 477 kcal
    Fats:
    48,2 g
    - Of which saturated fatty acids:
    7,0 g
    Carbohydrates: 3,3 g
    - Of which sugars: 0,1 g
    Protein: 7,5 g
    Salt: 3,99 g

     

    Anchovy sauce < > 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 EN D3P7T CE

    Peasant wisdom teaches us that there can only be one rooster in the hen house: for this reason, already in ancient Greek times, it was common practice to castrate male chickens. With the additional advantage that the capon, castrated at a young age, maintains a more tender and delicious meat. Made famous in Italian literature by Manzoni in I Promessi Sposi (The Betrothed), when the protagonist Renzo brings four live capons as a gift to Azzeccagarbugli, over the centuries it has carved out a place for itself in agricultural culture as a prestigious gift and as a succulent dish.

    Once boiled, its flesh is removed from the bones and cooked in jars, in oil. To exalt the flavour, in our salad, nothing exceeds the taste of the Piedmontese Black Truffle, a delicacy of the subsoil, still today the fruit of the work of the trifolao, accompanied in the search by the faithful tabui, the truffle dogs.

    The celeriac sauce delicately softens the dish and combines with the crunchiness and acidity of the cauliflower, for a riot of unique flavours, created by our chef.

    Ingredients and Nutritional Values

    1. Capon and black truffle

    Ingredients: capon meat (used 88 g per 100 g of finished product), extra virgin olive oil, corn starch, marsala (contains SULPHITES), black truffle 0.8% (Tuber aestivum), salt.

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

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

    Energy 1873 Kj/ 451 Kcal
    Fats: 35 g
    - Of which saturated fatty acids: 7,7 g
    Carbohydrates: 13 g
    - Of which sugars: 0,8 g
    Protein: 22 g
    Salt: 1,2 g

     

    Capon meat with black truffle200 g
    Produced for Langhemyfood s.r.l. Via Vivaro, 29/A 12051 Alba - Italy by DP S.N.C. di Davide Palluda & C. - Via Torino, 175 - 12043 Canale - EC stamp: IT Q775O EC (put the oval symbol)

     

    2. Cream of celeriac

    Ingredients: SAEDAR RAPA(87%); Butter(MILK); Water; MILK; Salt.

    May contain traces of NUTS, EGGS and FISH

    Storage: Store in the refrigerator at +4°C

    Nutritional values (average values per 100 g of product):

    Energy 337 Kj/ 80 Kcal
    Fats: 7,3 g
    - Of which saturated fatty acids: 4,6 g
    Carbohydrates: 0,8 g
    - Of which sugars: 0,8 g
    Protein: 2,1 g
    Salt: 0,53 g

     

    Celeriac cream < > 100g
    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

     

    3. Sour cauliflowers

    Ingredients: Water, Cauliflower, Vinegar (SULFITES), White Wine (SULFITES), Sugar, Salt.

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

    Storage: Store in the refrigerator at +4°C

    Nutritional values (average values per 100 g of product):

    Energy 112 Kj/ 27 Kcal
    Fats: 0,1 g
    - Of which saturated fatty acids: 0 g
    Carbohydrates: 3,0 g
    - Of which sugars: 2,7 g
    Protein: 0,5 g
    Salt: 0,72 g

     

    Sour cauliflowers < > 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 EN D3P7T CE (use the oval stamp)

    For this dessert we are faced with yet another historical doubt: are marron glacés Piedmontese or French? It is true that at a certain point these two cultures cooperated, and it would be naive not to think that cultural exchanges did not also take place between the fires of the royal kitchens.

    The fact is that even today we are still not sure who invented this candied and crunchy dessert.

    We know that chestnuts are definitely more numerous in the mountains of Cuneo, but a strict regulation for marron glacé indicates that it is not so much the quantity as the quality that is essential: they must be produced only with the Marrone, Marrubia and Garrone Rosso and Nero varieties.

    Our chef has chosen the marron glacé of Borgo San Dalmazzo, just outside Cuneo, and so we combine the two cultures again with a slightly hybrid dessert that is served cold, but warms the table with its sweetest course.

    Ingredients and Nutritional Values

    1 - Chestnut and Marron Glacé Mousse

    Ingredients: Vanilla chestnut cream (32%): chestnuts, cane sugar, glucose-fructose syrup, natural Bourbon vanilla extract, 49g of fruit per 100g, 70g per 100g; PANNA (MILK); MILK; Egg yolk; Sugar; Food jelly. May contain traces of NUTS, GLUTEN, EGGS, FISH and CEDAR.

    Storage: Store in the refrigerator at +4 ° C

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

    Energy: 1146 kJ / 273 kcal
    Fats:
    19 g
    - Of which saturated fatty acids:
    11,9 g
    Carbohydrates: 22,7 g
    - Of which sugars: 15,6 g
    Protein: 3 g
    Salt:

    0,07 g

     

    Chestnut and marron glacé mousse < > 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

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