Our craft pasta ( "Spaghetti", "Penne Classiche", "Spaghettini" and "Maccheroni di Toscana") is made by slowly kneading the best durum-wheats with cold water. The bronze-drawing gives the pasta a rough texture. It is then dried at a " low traditional temperature" (33-36°C) for about 50 hours (depending on the weather).
The result is a tasty and porous pasta which allows the sauces to be absorbed well.
Only the members of the family work in the pasta factory. They combine long years of professionalism with the passion for keeping up the Italian craft tradition of making pasta.
Typical fresh Italian cheese, very popular in the world. It can be eaten alone and utilized in the Mediterranean cooking.
Ruby red in colour with purple reflections, this wine the Lake Caldaro region has delicate aromas reminiscent of violets and a hint of bitter almonds. With its fruity and balanced taste, it is an ideal accompaniment to appetisers, country-style snacks and hearty home cooking, yet also to the classic pizza or meat and poultry dishes. This wine should be served and drunk slightly chilled yet not cold.
With typical Tyrolean platters of cold-cuts (speck) and cheese; the perfect partner for pasta and pizza, white meat dishes, also with fish and is an ideal party wine.
Refined, harmonious, lingering aroma and sapidity. At best with fish preparations. Excellent as an aperitif but even better as an all-meal companion.
BRIMI Mozzarella Bocconcini is an original Italian cheese made of cow's milk in brine. It is ideally served in salads and in many other modern dishes.