Pizzas created with unique products, carefully studied and combined, present in the OIP catalogue. Fresh vegetables, cold cuts, cheeses, that you can purchase from our store to cook at home the pizzas you see in this page.
The Panciuc, proposed in many variants, is born from the perfect combination between the ancient artisanal recipe of panettone, based on the use of starter, and first quality ingredients, so becoming a true Piedmontese excellence.
A meeting of perfumes and aromas, an emotion that conquers very palate with its elegant and delicate taste.
It is proposed with candied chestnuts soaked in a 7 year aged Caribbean rum, pears and chocolate soaked in a pear liqueur, oranges soaked in grand marnier, soaked in moscato passito di strevi DOCG, Sorrento IGP lemons soaked in lemon liqueur.
The Amaretto del San Carlo is the expression of the artisanal excellence of Italy gastronomy. Made in different variants: coffee, lemon, chocolate, cinnamon and ginger, oranges.
The Balsamic Vinegar of Modena can be produced exclusively in the provinces of Modena and Reggio Emilia. Here the presence of grapes characterized by the right concentration of sugars and acidity.
Modena and Reggio Emilia are lands with a typical continental clime, mitigated by then influence of the near Adriatic Sea. These conditions favorite the development of the local vinegar deriving plants, which affect in a decisive way the process of aging of the Balsamic Vinegar of Modena.
extracted from fermented grapes musts, with the addition of aged vinegar and wine vinegar, then refined in wooden barrels.
It for the delicate, persistent perfume, for the pleasant and harmonic acidity, the intense colour, the aroma of vinegar with wooden notes and the balanced bittersweet taste.
A sign of unmistakable recognition of the bakery products by Fiasconaro is the natural leavening, a very slow process of fermentation which lasts 36 hours.
The natural leavening has its origin from the "mother", a nucleus of fermented dough (which will work as yeast) to with gradually are added water and flour.
It is a process that, since ever, renews remaining the same with the same rhythm, and requires ability, attention and above all the total lack of chemical additives and preservatives to take place, but anyway guaranteeing the product a surprisingly long "life".
The leavened dough through this totally natural process offers unique and unmatchable qualitative characteristics in fragrance and lightness.
The Black lentil from Leonforte is an ancient variety typical of the hill around the province of enna.
Agrirape company has resumed its cultivation totally hand made, from the seeding to the cleaning. The long processing is however rewarded by tasting sensations out of the normality.
Middle size and black coloured as coal when they're raw, once they're cooked their aspect is genuine and burnish. Your nose will smell fantastic undergrowth aromas. Your mouth will feel a rich, fine and not invasive taste with an important aftertaste.
The Black lentil from Leonforte pairs well with fish based recipes, it has a black color which makes it very particular at the sight.
Today we received our order number: 30231. None of the three packages have expiration date. We are interested when they were manufactured and when they expire. We also want to know how they need to be stored before being opened and after being opened for the first time . Leggi la risposta
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