Salt & Co

Condimento Balsamico from Poggio al Sole Sangiovese - once sweet and sour please! It should be well known that the wineries in Chianti Classico not only produce excellent wines, but that they also produce a wonderful olive oil. The fact that Poggio al Sole has recently introduced a Condimento Balsamico made from Sangiovese grapes is something new even for Nina in Chianti. As...

Fleur de Sel of Chianti Classico from Il Palagio di Panzano When Portuguese sea salt meets Tuscan red wine… The idea behind this product was actually a simple but a very ingenious one: why do not combine two flavours as delicious as Chianti Classico and Fleur de Sel into one experience? Said - done. Monia Piccini, owner of the Azienda Agricola Il Palagio di Panzano, and Nina...

Profumo del Chianti from Dario Cecchini The herbal salt Il Profumo del Chianti: the spice of Chianti Classico Dario Cecchini, owner of the Antica Macelleria Cecchini in Panzano in Chianti, is also a very poetic man in addition to his work as a butcher, his passion as a showman and his activity as a food visionary. He can recite countless verses from the poet and philosopher...

Mostarda Mediterranea from Dario Cecchini A bright red, sweet paprika sauce with a hint of spice A "mostarda" is actually a mustard - similar to a "senape". However, the Mostarda Mediterranea by Dario Cecchini has nothing to do with mustard in the traditional sense. It is a bright red sauce made from a mixture of sweet peppers and hot chillies. The sauce has its origin - at...

Senape from Dario Cecchini When Dario Cecchini adds his Senape, it just tastes perfect! It is assumed that mustard was first produced in faraway India in 3,000 B.C. and later exported to the West. Even the ancient Romans knew and appreciated mustard not only for the preparation of many dishes, but also as a remedy. And a true remedy in the culinary sense is also Dario’s...

Fiore di Finocchio from Dario Cecchini Fiore di Finocchio fennel spice: a wild spice with a soft taste Fennel is an ancient, originally Mediterranean cultivated plant that has occasionally gone wild in Central Europe - for example you find it very often in Tuscany. The fennel tubers and fennel seeds are processed and can be eaten. Much rare is the processing of wild fennel...