Spezie (spices), sugo, truffle, mustard, bouillon, ...
Mutti Pomodori
For over 100 years, the Mutti family between Parma and Reggio Emilia has been all about tomatoes: From cultivation to processing to the end product - sughi and sauces - everything comes from a single source here!
The tomatoes grow in the fertile soils of Emilia-Romagna and the surrounding area; they are only harvested when ripe and are hand-picked.
To ensure that they retain their freshness and full flavor, they are processed within 24 hours of harvesting. And at Mutti, that means slow and gentle cooking.
This gives the end products an optimal taste. They are rich in aroma, have a beautiful color and a thick consistency. So you can enjoy them „just like that“ on toasted bruschetta, process them into sugo or use them for stews.
Truffles - Tartufi Fortunati
Truffles are perceived by many as a winter seasonal product. However, the Fortunati family business in Umbria has been offering the rare, aromatic tubers in various carefully processed forms all year round for almost fifty years.
Naturally, only first-class truffles from Italy's best collectors are used and carefully processed in our own factory. At Daniele, Fortunati truffles are available whole or sliced in oil, as a paste and as flavored oil or salt.
It can be used to season potato soup, polenta, risotto, pasta, glazed roast veal, duck breast, stuffing and scallops with an extra kick of flavor. And foodies can simply spread the paste on toasted bread ...
Fig mustard - Sandro Vanini
The sweet and spicy fig mustard from Sandro Vanini is worth discovering: it goes perfectly with cheese and dried meat, but also with lentil dishes, stews, raclettes and smoked salmon.
It can be used to marinate white meats such as chicken, rabbit, veal and fish or to make refined salad dressings: once you have discovered it, you will always find other uses for it!
Sandro Vanini manufactures its products according to original recipes that were used by grandfather Vittorio Vanini when the company was founded in 1871. Although processing is now carried out on modern equipment that meets the highest hygiene and quality standards, everything still starts with the use of the best raw materials from selected suppliers - and ends with the love and dedication with which the products are made.
Bouillons - Dowa soups
Dowa bouillons do not come from Italy, but from Güttingen in Thurgau. They have been carefully produced there for eighty years by a small business using the best raw materials „according to the old fathers“ custom".
Thanks to this company philosophy, Dowa has been able to hold its own against the large and strong competition. Kitchen professionals also swear by Dowa bouillon, which is available in three varieties: as a chicken bouillon, it can be used for dishes such as risotto, polenta or cream-based sauces.
The strong, aromatic meat bouillon is the perfect entrée with garnishes such as "Flädli" and can also be used for tomato sauces or stews.
And finally, there is also a vegetable bouillon for vegetarian cuisine and for all elegant dishes, such as poached trout.