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[vc_row][vc_column][vc_column_text]What could be better after a day’s work for an aperitif? A glass of white wine, a spritz, a Negroni … all accompanied by snacks, crisps, nuts and cured meats why not! Below we show our most indicated cured meats for a buffet aperitif![/vc_column_text][vc_custom_heading text=”Cured Meats Recommended for Aperitifs” use_theme_fonts=”yes”][/vc_column][/vc_row]
[vc_row][vc_column][vc_column_text] The recipe that we propose today is a salad of Soppressata and onion, seasoned with extra virgin olive oil; is excellent served in appetizers, aperitifs as well as accompaniment in a roundup of boiled meat.[/vc_column_text][vc_custom_heading text=”Products used in this recipe ” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][/vc_column][/vc_row] Soppressata and spring onion salad.
[vc_row][vc_column][vc_column_text] And here you have a classic recipe of Tuscany, the Risotto with Pumpkin and Sausage, very tasty and nutritious dish.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][/vc_column][/vc_row] Risotto with fried garlic and rosemary, pumpkin and sausage.
[vc_row][vc_column][vc_column_text css_animation=”appear”] Ed ecco a voi un’altra delle ricette ripescate nel quadernino della mia bisnonna Maria; un primo piatto tipico dell’autunno. Il Risotto con Zucca e Guancia al Pepe è un ottimo primo piatto, molto gustoso e nutriente.[/vc_column_text][vc_custom_heading text=”Prodotti usati in questa ricetta” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][/vc_column][/vc_row]
[vc_row][vc_column][vc_column_text]You can eat the cured meats when we are on a diet? It, as an alternative to meat, in moderation and choosing leaner, cured meats can be a great help to our diets! Below we list our leaner meats and therefore more suitable for low-calorie diets.[/vc_column_text][vc_custom_heading text=”Cured Meat suitable for
[vc_row][vc_column][vc_column_text]Today we show you an interview from Triglia Alderigo, one of the owners, and large butcher, merchants and more of this generation of ‘Mullet’ congress of the Italian signature cuisine ‘Identity Greedy’ in the winter of 2010 in Milan.In the video you see on our three specialties bench:Penitente Ham, the
[vc_row][vc_column][vc_column_text]A Gombitelli until the beginning of the last century there was talk a particular dialect that had galloromaniche words, Lombardy, Piedmont and Emilia Romagna; this dialect was gradually abandoned by the First World War, and today only the most elderly remember some words. Gombitelli was recognized ‘Island Linguistics’, and a
[vc_row][vc_column][vc_column_text]Grandfather Aldè ‘was born January 6, 1888 the day of Epiphany by Emilio Triglia and Isolina.Emilio had three children, Alderigo (grandfather Alde ‘), and Maria Santina; unfortunately Emilio Triglia passed away at the age ‘of 44 years and Alderigo at age 14 had to take the reins of the family.His
[vc_row][vc_column width=”1/3″][vc_column_text] [/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text] Family Triglia probably had earlier origins to the date printed on the emblem with Three Stars and bandwidth, which dominates the entrance arch of a house in the country. Among the various hypotheses, whereas the Triad was made up of the Sun, Moon and
[vc_row][vc_column width=”2/3″][vc_column_text]Among the special features of our country, Gombitelli, there is definitely the ancient dialect now almost forgotten by all, but that still lives in stories and rhymes handed down by our grandparents. I’ve already mentioned that Gombitelli is recognized ‘Island Linguistics’ in the article: Gombitelli Island Linguistics; today I
[vc_row][vc_column][vc_column_text] I’m Mauro Triglia, one of the members of the Salumificio Artigianale Gombitelli and I am the creator of this new product for a couple of years we have on the price list. I am a 32 year old boy with a passion for travel, and in my travels I
[vc_row][vc_column][vc_column_text] It was a cold morning in February of 1985 and I, Emilio Triglia I was with my young wife Cinzia Rossi and my father in law Alfonso Rossi intent in preparing the lard Rolled. Lardo Rolled if a meat that we produce always. And ‘formed by two small size
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