Spezie (spices), sugo, truffle, mustard, bouillon, …
Mutti Pomodori
For more than 100 years, everything in the Mutti family, based between Parma and Reggio Emilia, has revolved around tomatoes: From cultivation through processing to the end product – sughi and sauces – everything here is from a single source.
The tomatoes grow in the fertile soils of Emilia-Romagna and its surrounding area; they are only harvested once ripe and, what’s more, are hand picked. To ensure that they keep their freshness and full aroma, they are processed within 24 hours of harvesting.
At Mutti, this process involves slow and careful boiling. This gives the end products their perfect taste. They have a full aroma, an appealing colour and a viscous consistency. They can be enjoyed as they are on bruschetta, and can naturally be used to make sugo, or added to stews.
Truffle – Tartufi Fortunati
Many people think of truffles as a seasonal product only available during the winter months. However, the Umbria-based family business Fortunati has been offering these rare, aromatic fruitbodies in varied and meticulously processed forms the whole year round for almost fifty years.
Naturally, the most selective Italian truffle hunters use only truffles of the highest quality, processing them in their own factories. At Daniele, Fortunati truffles are available marinated in oil, either whole or in slices, as a paste and as aromatic oil or salt.
These can be used to season potato soup, polenta, risotto and pasta, while lending an extra kick of flavour to glazed roast veal, duck breast, stuffing or scallops. And gourmets can simply spread the paste on a piece of toasted bread …
Fig mustard – Sandro Vanini
Sandro Vanini’s sweet and spicy Fig Mostarda is worth a taste: It perfectly combines with cheese and dried meats, lentil dishes, casseroles, raclette and smoked salmon.
It can be used for marinating white meats such as chicken, rabbit, veal and fish, and brings a touch of sophistication to any salad dressing: Once discovered, its uses are limitless.
Sandro Vanini manufactures products using the original recipes followed by Vittorio Vanini two generations ago, when he established the company in 1871. Although modern processing systems are used today to meet the highest standards of hygiene and quality, the process still begins by using the best ingredients from selected suppliers, and ends with the love and dedication which are poured into making the products.
Bouillons – Dowa soups
Dowa bouillons originate not in Italy, but in the Thurgau town of Güttingen. There, for over eighty years, they have been meticulously produced by a small business using the best ingredients and following tried and true tradition.
Thanks to this company philosophy, Dowa has been able to stand up to a large and stiff competition. Even culinary professionals swear by Dowa bouillon, which is available in three varieties: The chicken bouillon can be used in dishes such as risotto or pasta, or in white sauces.
Adding an additional element, such as crêpe ribbons, makes the powerful and aromatic meat bouillon the perfect entrée. It can also be used in tomato sauces and stews.
And finally, there is also a vegetable bouillon for vegetarian cooking and for any sophisticated dish, such as poached trout.