Alloramangia_eu

Be smart and get with 1 order, 29 delicius x-mas gifts directly from Italy

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Prosciutto - Ham
Visit the Factory wit Italian Days Ffod Experience or visit our online shop www.alloramqngia.eu
Prosciuttificio Montevecchio Srl
Italian Days Food Experience

Italian Rice

It is a semi-fine rice, its grain is rather small and round but rich in amylose. Great absorbing and swelling capacities, its grains are particularly appreciated for the preparation of risottos, because they specifically absorb sauce.



To be consumed after cooking / boiling.



Only Italian rice

Only Extra Selection Rice, the product contains a maximum of 1.5% of breakage

Only guaranteed rice in its certified variety and indicated 100%

Only Eco-sustainability cultivation rice

Only Rice Certified SGS Uni En Iso 22005: 2008, traced with complete agri-food chain.

Only rice with a winning Quality-Price ratio.

https://www.alloramangia.eu/rice__flour/rice_vialone_nano_classic_line.asp?fbclid=IwAR0ndFrQciMxCmqoOmz_6_Kec1EgVHiob6SY4nQ6Ian3Djj6_GTVYJhDHm0

Parmigiano Reggiano

Here some products you can order and have a little bit of Italy in your home. 🇮🇹🇮🇹🇮🇹
Free shipping from 120 euro.
Prosciuttificio Montevecchio Srl
Acetaia Cavedoni
La Dispensa di Amerigo
Dievole

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You need some Prosciutto??

Get it here, shipping to all over EU!!!

https://www.alloramangia.eu/prosciutto__ham/montevecchio_prosciutto_bologna__with_bone.asp

A new baby of parmigiano reggiano is born. Get now your piece of the king of the cheeses.
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BALSAMIC VINEGAR
Come to visit the producer with www.italiandays.it or
Shop the Balsamic Vinegar in our online shop
For Europe
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For U. S.
Www.alessandroselection.com

WHAT IS BALSAMIC VINEGAR?

Balsamic vinegar comes from an Italian vinegar making process dating back to the middle ages. There are two main types.

Traditional balsamic vinegar is made only with one ingredient — “grape must” (in Italian, “mosto”), the sweet juice of freshly pressed grapes — that is boiled to a concentrate, fermented and acidified, and aged for 12 to 25 years or longer in wood barrels.

A highly crafted product, traditional balsamic vinegar is produced in small batches. It is sweet, tart, dark, syrupy, and expensive. You will only find this seriously pricy vinegar in a specialty store or online.

Modern commercial balsamic vinegars (what you will likely find at your local grocery store) combine concentrated grape must with wine vinegar to speed up the acidification process. This vinegar is typically aged from 2 months to 3 years in large oak barrels.

Mixing grape must with wine vinegar allows producers to make a high volume of balsamic vinegar much more efficiently than using the traditional method. Depending on the mix of sweet grape must and tart wine vinegar, balsamic vinegar can vary in its sweetness. It can range in consistency from thin to syrupy.

TRADITIONAL BALSAMIC VINEGAR

All balsamic vinegar is derived from a thousand year old process developed around the area of Modena and Reggio Emilia in Italy, which is why we will start our deep dive into balsamic here.

As mentioned, traditional balsamic vinegar (a.k.a. “aceto balsamico tradizionale”) is made from “grape must” which is the juice from freshly pressed grapes.

Grape must is the only ingredient in traditional balsamic vinegar.

To conform with European Union standards, the grapes are required to be grown in the Modena and Reggio Emilia regions and are usually white Trebbiano and Lambrusco varieties. The grape must is boiled in huge cauldrons outdoors over open flame to reduce its volume and concentrate its sugars, and then it ferments and acidifies over time in wooden barrels.

Traditional balsamic vinegar is aged for a minimum of 12 years in a series of successively smaller wooden barrels, each made from a different type of wood — oak, juniper, mulberry, ash, cherry, and chestnut.

As the vinegar ages in the barrels, it acquires flavors from the wood, and its acidity mellows. Because the wood is porous the vinegar loses moisture over time, and becomes more concentrated, eventually reaching a syrupy consistency.

Each season some of the vinegar is pulled from the smallest barrel to be bottled, and then the vinegar in that barrel is replenished from vinegar in the next larger barrel, and so on up the line of barrels.

Given the effort it takes to make traditional balsamic vinegar, it’s no wonder that the production volume is low and the prices are high!

The best afternoon snack:

Bread with extra virgin olive oil or bruschetta......

What do you prefer?

Get here the real Italian extra virgin olive oil for your perfect afternoon snack!

The black gold, get it here.
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Let's talk about Aceto Balsamico Tradizionale DOP?

The traditional balsamic vinegar of Modena P.D.O
is unique in the world of vinegar-based dressings obtained exclusively in the province of Modena from cooked grape-must. It is a rich, dark glossy color, its characteristic DENSITY is found in its correct, smooth flowing syrupiness.

TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O. is obtained from crushed grape-must which is cooked, matured through slow acidification, deriving from natural fermentation and progressive concentration, and through lengthy aging in a series of small barrels of different kinds of wood , with no addition of aromatic substances.

It has a characteristic and complex, penetrating BOUQUET together with an agreeable and balanced acidity. Its traditional and inimitable FLAVOUR is a delicate balance of sweet and sour, full-flavoured with velvet undertones.

The production follows simple and precise procedures according to the TBVM regulations, which must be carried accurately, in the correct sequence, choosing the most suitable time and place. Personal touches however, do exist, anc these are passed down, most often by word-of-mouth, from generation to generation

The procedure necessary in order to obtain TBVM consists of three basic stages

- THE HARVESTING OF THE GRAPES
- THE PRESSING OF THE GRAPES AND THE COOKING OF THE GRAPE MUST
- THE AGING

10 Health Benefits of Traditional Balsamic Vinegar

1. Improving skin health
2. Reducing blood sugar
3. Promoting healthy digestion
4. Lowering cholesterol
5. Losing weight
6. Treating wounds
7. Reducing hypertension
8. Relieving congestion
9. Reducing acid reflux
10. Promoting blood circulation

WHAT ARE YOU WAITING FOR???????

get it NOWWW
https://www.alloramangia.eu/traditional_balsamic_vinegar_of_modena_dop.asp

Italian Days Food Experience
Alessandro Martini

(font medical news today)

A person should limit their intake to about 2 tablespoons or less, as drinking too much can cause an upset stomach and other issues.

Lets talk about Parmigiano Reggiano.

Parmigiano Reggiano is made directly here in Valsamoggia Area, you can visit the Parmigiano Reggiano Cheese factory with us www.italiandays.it or you can order you Parmigiano in our online shop www.alloramangia.eu.

Food Tours Italy : www.italiandays.it
Online Shop: www.alloramangia.eu

The production of Parmigiano Reggiano DOP, a delicious dairy product of ancient origins, whose natural processing techniques have remained unchanged for at least eight centuries, is widespread in Valsamoggia. Cow's milk cheese, semi-fat, cooked pasta, matures naturally for 12/36 months in the total absence of antifermentatives and preservatives. A product with recognized nutritional qualities, highly digestible, a prominent element of almost all the culinary preparations in the area.

It is saturday and here a little bit of history about the Valsamoggia area, where all the products of our online shop are placed. This online shop is a first of its kind groupage of the top italian food brands of valsamoggia. With one order you can order products of different producers.
But not only with www.italiandays.it you can book a tour to meet personally the producers in your next holidays.

Valsamoggia is located in the hills of Bologna/Italy.

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The first evidence of human attendance between Samoggia and Lavino come from the Monte San Pietro area and date back to the 4th millennium BC. They consist of small objects of daily use from the Copper Age from San Martino in Casola. Other finds from the Bronze and Iron Age were carried out in Pradalbino and Monte Avezzano. An Etruscan tomb was found in Monte della Croce near Pradalbino, but the most interesting archaeological complex in the area, dating back to the second half of the 5th century BC, was unearthed near Monte Avezzano and consists of six Etruscan tombs ad inhumation with rich funeral furnishings. Almost all the finds found are kept in the Archaeological Museum of Bologna. These are the areas close to the plain and characterizing the hilly landscape, which Polibio and Strabo, Roman authors who visited the territories of the then Gallia Cispadana, saw densely cultivated and rich in cereals, fruit and vines. The discovery of archaeological finds in Bazzano testified to the existence during the Bronze Age (1200-900 BC) of a settlement located on the knoll on which the Bentivola fortress currently stands. In the "Villanovan" era (900-500 BC) the population moved downstream creating a inhabited center that persisted even in the following Etruscan, Gallic and Roman periods, and became an important trading point, thanks to its position halfway between the Samoggia and the prehistoric tracks that connected the mountain to the plain, South of the capital, in Bellaria, finds of prehistoric (Paleolithic) age were made, while materials from the Bronze Age and Villanovan come from the place where the fortress stands and from the furnaces Minelli. There are numerous sites that have returned Roman materials. During the late Empire the Bazzanese area went through a serious decline, becoming a land of confrontation and looting, especially after 643, when Panaro represented the border line between the Lombard kingdom and the Byzantine Exarchate. In 727 AD the Lombard king Liutprando managed to conquer Byzantine Emilia, submitting among others also the Buxo or Buxeta oppidum, which was identified by some historians in the Bucco farm, a hill a few hundred meters away from Bazzano, where a strong fi cation. The area of ​​the ancient parish church of San Lorenzo in Collina would coincide with a Roman (pagar) district which included the Colina virus, and the surrounding areas of Làmula, Petrosa, Cèllula, Càsula, Calcara, Gisso and Raigosa, together with the fundus of Pratum Albini, a those of Pratum Càtoli, Titianus, Sertorianus, Sorbètolo, Cumignano or Contagnano and others. The existence of this district would be confirmed in a document from 1115 belonging to the Nonantola abbey, which indicates a territory between the Lavino and Samoggia streams (Samozula) and between Mount Avezzano and Via Emilia. Bazzano, at the mouth of the Samoggia Valley, has the prerogative of having been inhabited in all known historical periods and is, together with Pragatto, the place where the most signs of life and human aggregation were found in the periods of Paleolithic and Neolithic; remains of huts from the Villanovan period emerged at the end of the nineteenth century on the Bazzanese acropolis. We know nothing of the Etruscan building in this area, although rich in archaeological finds relating to that civilization, while many remains of Roman houses and some of the imperial age stately villas affirm it. But it is the medieval period that most marked the building typology of the valley. In the centuries following the year 1000, the primitive fortresses and wooden fortified houses were followed by masonry castles and tower-houses of the same material, flanked by churches and some rare monastery.



(source: "The Samoggia and Lavino valleys in history. Character places itineraries" Edited by the Comunità Montana Union of Municipalities Valle del Samoggia 2007)

Wedding time - Gift Time
Make a very special wedding gift to your friends:
An Traditional Balsamic Vinegar of Modena DOP aged over 100 years - special edition - to wish to the bridal couple 100 years of love and happines.

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Celebrate Italy with us.
Get Italy into your house.
Freeshipping for orders over 120 euro.




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Strawberries with balsamic vinegar.
A good beginning of the summer

🇪🇺 Top Italian Products Brands Groupage🇪🇺

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Traditional Balsamic Vinegar of Modena DOP with strawberries, a beginning of the summer.
Order your aceto now.

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Get your 🇮🇹Italian 🇮🇹Top Brands Products now.
Order online and Italy will come in your house, and after we are here waiting for you to take you in tour to meet the producer and be part of the production.

Bestelle deine Top Brands 🇮🇹italienischen🇮🇹 Produkte online und bekommen ein bisschen Italien zu Dir nach Hause, wir warten auf dich mit einer Tour zu den Herstellern, bei der Du die Hersteller dieser Produkte persoenlich kennenlernen darfst.

Free shipping to all Europe
for all orders over €120

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Es ist soweit, Ihr koennt endlich gute italienische Spezialitaeten online bestellen.
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Auf gehts ;-)

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