This very particular form of artisan pasta with a "curl" shape goes well with sauces based on vegetable or meat sauce, or with Gorgonzola and walnut cream or with peas and sausage.
This short pasta shape, which has spiral grooves, is often paired with a vegetable dressing or cooked “alla Carbonara” with crispy bacon and pecorino, as an alternative to Spaghetto.
Originally from Liguria, this artisan pasta format is traditionally served with pesto, seasonal green beans and potatoes, or with cherry tomatoes, courgettes and Parmigiano Reggiano or asparagus and ham. They also go well with organically grown tomatoes and basil or Genovese Rustichella d’Abruzzo.
With a semi-cylindrical shape, this short pasta format is mainly indicated for legume-based soups, vegetable minestrone or in the traditional “Cacio e Uova” recipe. They also go well with a "pesto alla Genovese" by Rustichella d’Abruzzo.
Secondo Marco Amarone della Valpolicella DOCG is a full-bodied red wine from the Veneto region.
It is produced primarily from the Corvina grape (along with Rondinella and Corvinone grapes). The grapes are air dried through a process called "appassimento" aiming to shrivel them into raisins. This concentrates the sugar and flavours in the grapes, hence producing a wine that is characterised by ripe, bold flavours, and therefore well-suited for ageing
Alcohol (%VOL) 16% vol
Name: Valpolicella Doc Classico Alcohol: 13% Blend: Corvina 70% – Corvinone 15% – Rondinella 10% – Other local grapes 5% Origin: Fumane di Valpolicella Yield: 100 Q.Li/Ha Harvest: Hand picked Fermentation: Two weeks on the skins Aging: Six months in concrete tubs; six months in 50 Hl barrels Refine: Three months in bottles
Alcohol: 14% Productor: Marco Speri Blend: Corvina 60%, Corvinone 25%, Rondinella 10%, other local grapes (Oseleta, Croatina, Pipiona) 5% Origin: Fumane di Valpolicella Yield: 80 Q.Li/Ha Training system: Pergoletta Harvest: Hand Picked Fermentation: 2 weeks on the skin; 10 days macerated on Amarone skins Aging: 12 months in 50 Hl barrels; 6...
Sir Racha’s Hotter Hot Sauce is perfect for those who like it hot.
Made with ripe Habanero chillies, it packs an extra punch thanks to their secret recipe. It’s spicy enough to satisfy those who like it hot, but still enjoy the flavour of your food.
Sir Racha's Hotter Hot Sauce adds a bold, fiery kick to your favourite dishes. Delicious on everything from chicken wings and tacos to burgers, fries or pizza - it is the perfect way to take ordinary food up a notch.
200ml
Sir Racha was determined to make a hot sauce that had zero added sugar, no artificial flavours, no artificial colours, no artificial preservatives - in other words: nothing but good stuff!
Sir Racha is made with fresh chillies grown on the Northern Coast of New South Wales. The chillies are fermented with onion, garlic, and a pinch of salt for two weeks. This fermentation process mellows out the heat from the chillies and creates a more complex flavour. It also increases the natural sweetness of the onion and garlic. This fermented mix is then combined with vinegar and dehydrated tomato to give it a tang as well as a 'meaty' body. Finally, to help bind everything together, xanthan gum is added.
Sir Racha's Original Hot Sauce is simply delicious.Made from fresh, ripe jalapeno chillies (and nothing else), this sauce packs a mild enough punch that the whole family can enjoy it.It's excellent on natural oysters, BBQ'd prawns, pork belly bao buns, or your favourite pizza.
200ml
Sir Racha was determined to make a hot sauce that had zero added sugar, no artificial flavors, no artificial colors, no artificial preservatives - in other words, nothing but good stuff!
Sir Racha is a hot sauce made with fresh chillies grown on the Northern Coast of New South Wales. The chillies are fermented with onion, garlic, and a pinch of salt for two weeks. This fermentation process mellows out the heat from the chilies and creates a more complex flavour. It also increases the natural sweetness of the onion and garlic. This fermented mix is then combined with vinegar and dehydrated tomato to give it a tang as well as a 'meaty' body. Finally, to help bind everything together, xanthan gum is added.
Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega 1995 directly at (08) 8362 0455. Thank you
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