Spaghetti al Pomodorino | Combo
A simple but very efficient dinner suggestion, with only great products!
1x Autour de L'Anne | Les États d'Anne 2019
Blend of Cinsault and Grenache made in the Loire with grapes from Languedoc, France
Harvested early to preserve the terroir, and to avoid an overly alcoholic and dominating wine. A charming, approachable red that goes well with lighter dishes, pasta and salad.
Winemaker: Anne Paillet
1x Organic Cherry Tomato Sauce | Salemipina
If you scroll through the list of ingredients of this amazing cherry-tomato sauce you will certainly not have a long read: “pomodoro ciliegino (95% minimum)” is the first entry, and it’s followed by EVO oil, sea salt and 0.3% of fresh basil.
This says a lot about the approach that this brilliant small Sicilian manufacturer has towards taste in general, and specifically how much they trust the sweet, rich flavor of the cherry tomatoes grown on their own land.
Basil and olive oil are also self-produced by this company which connects a big part of their identity to doing everything in house, in order to have maximum quality control and ideal expression of the Sicilian terroir.
This is as close as you would get to being invited for dinner by Mrs. Pina Salemi herself - the founder of the family business and inspiration for all their recipes since - and gives you a delicious, ready-to-use sauce to use as a base countless recipes: arrabbiata with our Penne Ritorte, amatriciana with our Pache and guanciale, or the purest Spaghetti al pomodoro you’ll ever have - with a generous dash of Parmigiano for the mantecatura - to warm up any lazy Berlin Sunday at a moment’s notice.
1x Spaghetti - Monograno Felicetti
Simply put, the last spaghetti you’ll going to buy. The trademark rough texture makes them ideal to soak in any type of sauce: from a rich ragout to a simpler (although not easy!) cacio e pepe, just about any traditional pasta recipe or new creation will benefit from its taste, while allowing you to have an incredibly rich range of choices for how al dente your pasta should be.
1x Parmigiano Reggiano 24 months
Aged for 24 months.
Pastured cattle farming, milking, cheesemaking, aging...it all happens in the mountains: at the foot of the “Pietra di Bismantova”, in the Tosco-Emiliano National Park, 900 meters above sea level, in an uncontaminated and enchanting place.
Since 1929 this dairy in the village of Cavola transforms their white gold into the king of matured cheeses. Vibrant herbal notes and the typical Parmigiano texture, with its prominent salt crystals but its milky nuances intact, make this cheese one of the best-kept secrets among Parmigiano aficionados.
We chose the classic 24 Months version, ideal both for grating on your delicious
Risotto and for a starring role on any cheese & charcuterie platter.