Tartufi neri
| Truffles |
 |
|
Truffles is the common name of some species of hypogean
mushrooms belonging to the tuberacee family.
It's usual to find truffles at a depth between 8 and 30 cm, close to
the roots of particular trees, expecially oaks.
Truffles have a shape roughly spherical and they can
reach 10 cm in diameter or more. They are white, brown or black. Their external surface is gnurled and inside they
have a fleshy part called "gleba". Truffles have a typical strong smell usually recognized by dogs or
pigs. These animals are purposely trained to find them.
The Black Truffle from Norcia (Tuber Melanosporum Vitt), is dark
and its surface is very rough. The "gleba" is black with a caratteristic taste.
The color of the White Truffle from Norcia (Tuber magnatum) is
externally ochre and internally light gray.
The rare Summer Truffle (Tuber aestivum) grows in beechwood and
its color is externally dark with a white "gleba". Its color change in light yellow when you cut it.
(Top)
|
Vineyard
| Wines |
 |
Grapes harvesting
 |
|
The relentles succession of hills and ridges
surrounding the ancient town of Amelia have, for centuries, been crossed by rows of vines, supplying one of the
most evocative landscapes in the whole of Umbria.
In a ideal composition of altitude, microclimate and
soil, we have an extraordinary heritage of varieties and vines, historically evolved, demonstrating how the vocation
to the vine in this area is steeped in acient roots.
The "Cantina Colli Amerini" winery was established
in 1975, whit the aim of bringing to light and exploiting this wealt which, until then, had been expressed in only
a minimal way.
The 700 hectares of vineyard heve thus become a witness
to and a synthesis of the immense potential of this territory. Through the study and continual improvement of agricultural
practices, directed towards the gradual and balanced decrease of grape production per plant, in recent years we
have aimed increasingly at wines with character and a particular personality.
By increasing our understanding of all our vine varieties,
selecting the clones of the highest organoleptic value and, at the same time, the vines and exposures of superior
level, we have obtained excellent qualitative results, assisted also by the improvement of the winemaking chniques
used and our advanced efficient winery installation, even ageing some wines in barriques.
The number of our lebels has thus been progressively
extended to meet new market requirements for a varied and diversified quality of taste. We have been supported
in this by the large number of varietes present in our vineyards, with all their possibilities of fragrance and
flavour.
By still paying attention to the quality-price ratio,
we can thus propose pleasantly flavoured wines, with an aromatic fragrance and substantial body. This is, in a
few word, the philosophy and style of our winery.
The labels vary according to their different timing and
levels of enjoiment.
From the immediacy of the Novello Torre Stibbiano, Cilegiolo
and Carsulae, to the fragrant thickness of the Terre Arnolfe wines, to the important fullness of the Orvieto Classico
and the varietal labels such as La Corte, Amiro and Il Vignolo; to the wines of conda, Rocca Nerina,
Carbio and
Torraccio.
(Top)
|
Olives before harvesting
| Olive oil |
 |
|
The
D.O.P. mark (Protected Origin Denomination)
issued by 3A-Park Technological Agroindustrial and the
UNI CEI EN 45011 rules guarant that, the product is in
accordance with the production discipline. This oil is
obtained by cold sqeezing of selected umbrian olives
which come from "Martani Hills" and it
contains a very low level of acidity. It is suggested to
season and to prepare very good Mediterranean courses.
(Top)
|
Wild pork salami and sausages
| Salami |
 |
|
Fully
respecting the traditions of Norcia, the
processing of the meats is carried out taking advantage
of the highest technologies and by highly skilled and
experienced personnel who follow the most ancient
recipes, according to a true know-how belonging to the
village people, thus en suring a costant quality of our
products.
Manufacturing
of cold cuts:
This is
propably the most engaging part of the wole processing
in order to produce sausage of great quality, we have
combined the traditional skill of Umbris with the
mastery of the salame makers of the region Emilia. All
their ability is required to prepare the rigth mix of
meats, and of fat and lean. Not only, also the
flavouring must be particularly accurate, so that the
products will not lose their original fragrance.
Seasoning:
This
is one of the most important stages of the meat
processing. The rigth moment in the seasoning must be
caugth and chosen by our experts, who in this, are
grestly helped by the pure air of the Valnerina Valley,
which is an essential and irreplaceable component to
garantee a perfect seasoning.
Quality control:
To
the work of our master salame makers, we add only the
safety and reliability that modern tecnology can
offer. An accurate control at each step of the process
is necessary. Cassetta salumi reaches your homes only
after a careful selection and strict control of the
quality and it is high quality standard that makes us
trustworthy to the true gourmet.
(Top)
|
Semi-pearl Farro
| Farro |
 |
Kind of Farro
 |
|
Farro (spelt) is a cereal; it is diveded in differents
species: triticum monococcum, triticum dicoccum, triticum spelta. The differencies depend on the ear form, the
flour colour, the chaff and the kernel.
There are different varieties: Farro nudo (nude),
Farro vestito (dressed), Farro tenero (soft) and Farro duro (hard).
In ancient times it was the cereal most used and grown,
expecially the kind called Triticum durum dicoccum.
Even Egyptians grown this kind of cereal and some ears
were found inside some Egiptyan tumbs, in leftover from Stone Age in Germany and in Italy during the Bronze Age.
Ancient Oriental, Greek and Biblic literature describes
Farro like an usal food even as a precious offer to give to divinities.
Farro was the main ingredient in "Puls" (boiled
soup of cereal) for Greek and Roman people and even the storic Plinio talked a lot about different kinds of Farro.
Farro from Monteleone di Spoleto is defined Triticum
durum dicoccum (dressed). The ear is flat and tapered. Its chaff is hard and remain hardly attached to the kenel.
It's impossible to deteach it during threshing, therefore they need to grind and to holl it.
Perhaps this is the only kinf of Farro which doesn't
produce white flour but flour with the shaff color. It's better to grind it by a stone wheel with water.
During this period, macrobiotics and vegetarian diets
are using Farro, but they usually talk about Farro generically. Monteleone di Spoleto Farro is a particular one,
with special caratteristics. Even in the same area Farro could be different. Its taste depends on the ground, the
position (hill, plain, north or south exposition), the temperature. The same is for truffles and potatoes.
This is the identity card of Monteleone di Spoleto Farro
which has been analized by the umbrian "Istituto Zooprofilattico Sperimentale":
- Water 12,27%
- Nitrogen 13,53%
- Raw fat 2,43%
- Raw fiber 1,64%
- Mineral salts 2,16%
- Starches 80,24%
Its peculiarity is low fats and a lot of starches.
Farro is highly nutritious, digestible, refreshing, useful
for intestine. You can eat it without getting fat and without feeling bloated. It has all the necessary qualifications
for macrobiotic diet which is spreading all over the world.
Eating Farro, you choose the right alimentation, getting
a regenerating and rivitalizing strength.
(Top)
|
Some kind of pasta
| Pasta |
 |
|
Pasta, as everyboby knows, is a fondamental food
for the italian cooking.
Umbrian pasta has made in different formats, respecting the old tradition which want only genuine and natural ingredients.
The most simple and spread is the dry pasta made from
durum wheat semolina and water.
Making pasta from water and durum wheat semolina, allow to get a more tasty and cooking resistant product.
There is a big difference between this kind of pasta
and the one made from soft wheat,h because it's not easy cook it too long.
Pasta is a very caloric product: 100gr. of pasta without souces give you about 350 kcal, but less than breadstick
(433 kcal for 100gr.) or cooked ham (412 kcal for 100gr.)
Pasta gives you starch, vegetal proteins, group B vitamins, iron and phosphorus. All these elements increase (in
precentage) when pasta is wholemeal or not refined.
(Top)
|
Worker bee
Honey
 |
Beehive
 |
Millefiori honey
 |
|
BEEHIVE TREASURES
Honey is not only a kind of sweetener but it's a think
which can give you a pleasant and relaxing psycological effect. It can be used in a lot of different situations:
HONEY DURING PREGNANCY. Due to its caratteristics, honey is an important food to eat during pregnancy
and feeding because it strengthens the mother's body defences, reventing hilnesses like influenza and bronchitis.
HONEY AND CHILDREN. Due to its digestibility it is possible to give it to children starting from the
first year. It contains a lot of important substances for helty and for growing, therefore it is indispensable
for childrens' alimentation.
HONEY IN DIET. If you have it, before lunch, diluted in water with lemon, it gives you satiety and it
is easy to follow a diet, keeping phisical efficiency.
HONEY & SPORT. In sportsmen's alimentation, honey is in the first place. In fact, studies have demonstrated
that having honey before a sport event, produces more energy and increases phisical capacity. Having honey after
a sport event, increases the powers of recovery.
HONEY AND THE ELDERLY. Honey is particulary indicated to compensate some deficiencies present in old people.
In fact, honey is an energetical product, easy to assimilate and easy to digest. It is useful to increase the stomach
activity.
HONEY FOR ALL. Honey is a present which nature has given to us. It is useful for all the people every
time and in every age.
KIND OF HONEY AND SUGGESTIONS.
MILLEFIORI. Harvest
time: April - August. It is useful for treating influenza, bronchitis and infections of intestinal and urinary
system. Very good to sweeten every kind of drink.
ACACIA.
Harvest time: May. Childrens love this kind of honey.
it can be used to sweeten children's food. It is indicated for light diabetics because it contains a lot of fructose.
ORANGE.
Harvest time: May. It is ideal to calm down nervous
people. Utilize it in case of migraine, palpitations or insomnia.
CHESTNUT. Harvest time: June. It is
raccomanded in case of circulation disorders, for anaemic people, convalescent people and eldery.
SULLA.
Harvest time: June. It is ideal for intestine, it
cleans the liver and it is a diuretic. It could be used externally for acne and pimples.
LIME.
Harvest time: June. It is ideal to calm down nervous people. Utilize it in case of migraine, palpitations or
insomnia.
FIR. Harvest
time: June-July. It is raccomanded in case of circulation disorders, for anaemic people, convalescent people and
eldery.
EUCALYPTUS. Harvest time: June-July.
It is useful for treating influenza, bronchitis and infections of intestinal and urinary system. It calms down
cought.
SUNFLOWER. Harvest time: July. It decreases
cholesterole rate and it useful to increase diuresis. It can help to reduce fewer.
FOREST. Harvest time: July-September. It could be used in case of bronchitis, tracheitis, pharyngitis,
cold, liver colitis, cystitis. It is useful fo anaemic people because it contains a lot of minerals.
LUCERNE. Harvest time: July-August.
It is ideal for liver troubles, it is tonic, diuretic and energy-giving, particulary indicated for athletes. It
could be used in case of sexual axtenia.
STRAWBERRY. Harvest time: December-January. It's balsamic and it is useful for intestine inflammation
and for asthmatic.
HONEY IS GOOD, TOO!
(Top)
|
Some of our products
| Sweets and cakes |
 |
|
Our confectionery are produced in craftmade factories
located in Norcia town.
For our production we use only honey piked by umbrian beekeepers and
hazelnuts and almonds piked during the last harvesting.
We use first choise "Giffoni" hazelnuts and
"Bari" almonds with iranian or turkish pistachios.
Nougat is produced all the year.
All biscuits are made from farro wheat and other natural ingredients (lentil wheat, lecithin of soia, etc.) which
guarantee a natural and genuine alimentation.
Most of our chocolade products contain a quantity of
cocoa grather then usual (more than 70%) which guarantee the high quality of them.
We use preservatives only when strictly necessary and only if
they are allowed. If used, they are clear indicated on the label.
(Top)
|
Some of our typical liqueurs
| Spirits and liqueurs |
 |
|
Following all the rules of our umbrian tradition,
we make the best quality liqueurs.
Our specialists personally follow all the production
process, taking care of every step.
This is the best ingredient which, joined to the best
row materials (Black Truffle from Norcia, umbrian herbs and roots, etc.) and our old recipes, allow us to produce
rare specialities.
Our aim is to spread this message all over the world,
giving the possibility to all the people, to know our special umbrian products.
(Top)
|
|
