Category Archives: typical products

morelli's liqueur

LIQUORI MORELLI

Liquorificio Morelli was established in 1911 in  Forcoli (Palaia), from Cavalier Leonello Morelli’s idea. Leonello was the owner of a small bar, and he had fun at mixing essences and extracts to create liqueurs and infusions.  So they had the idea to create a liquorificio. It always has been famous. In a few years Morelli’s products became popular in a large part of Italy. From 1911 untill nowadays four generations of Morellis have been successive. Their customers are important restaurants, wine shops and wholesale distributors. In 2012 Morelli’s liqueurs have taken part to internetional contests and after the first success of Grappa Centenario in Bruxelles, other good results came from Arancino Speciale 32°,  Grappa 50/50 Barrique, Limoncino Speciale 32° and Crema di Meloncello.

Fragole di Terricciola

FRAGOLE DI TERRICCIOLA

Strawberries are a must if you are in Terricciola. You can find them during the “Festival della Fragola” which is every year. Inside municipal garden there are other dishes with strawberries, you can also have a local wine tasting which is really good! This wine won a national and world wide prize.

 

 

 

 

 

CILIEGIE DI LARI

Cherries of Lari grow up in the land of Lari and also in places close to Colline Pisane. There are 19 different types of cherries: Gambolungo, Cuore, Siso, Papalina, Del paretaio, Morella del Meini, Di Nello, Di Guglielmo, Orlando, Elia, Precoce di Cevoli, Morella, Di giardino, Marchianella di Lari, Usigliano, Morellona tardiva, Marchiana, Montemagno also called Angela, Crognola.  500 quintals of cherries are produced every year. This quantity is 0.03% of the national production, so it is the 50% of Tuscany production. A committee was established in 2002 to receive the DOP or IGP recognition. Every year in June there is Sagra delle ciliegie in Lari.

Patata di Santa Maria a Monte

La patata di Santa Maria a Monte, altrimenti nota con il nome di “Tosca”, nel territorio comunale di Santa Maria a Monte, zona tradizionalmente vocata alla coltivazione di questo tubero, esprime al meglio i propri caratteri produttivi poiché si adatta in modo ottimale alle locali condizioni pedo-climatiche. La pianta presenta steli poco numerosi, alquanto grossi, di color verde chiaro con infiorescenze piccole a fiori bianchi. Il tubero è di forma ovale allungata di buccia e pasta gialla con occhi superficiali. Questo tipo di patata ha una buona resistenza alla cottura, qualità che la rende ottimale per tutti i tipi di preparazioni culinarie

nozza di calcinaia

Nozza di Calcinaia

La Nozza di Calcinaia is a local and typical sweet, it was used in the zone around Pisa on the occasion of the marriage. The ingredients are: sugar, eggs, anisette, rosolio, flour e sugar of vanilla.
The sweet represents the finishing touch at the specialty typical of the local cuisine is produced by the women of the hamlet in “industrial” quantities  to make it know and taste to the guests of Calcinaia. The real Nozza is produced at Calcinaia and it resemble at the famous “brigidino” of Lamporecchio.

Gimonda Farm – Terricciola

Gimonda Farm is a small family company with headquarters in Terricciola, a typical country, deep in the green hills of Pisa. Vineyards are expand for 4 hectares, they’ve a mean age of 45 years and they’re set out at East-southeast.

Traditional vineyards are: ‘Sangiovese’, ‘Canaiolo’ and ‘Colorino a bacca rossa’; ‘Trebbiano’ and ‘Colombana a bacca bianca’.

 

Keeping of plants:

The keeping of plants is Guyot : after plants maturing, they suffer an hard thinning.

The grapes collections happen by hand.

Azienda Agricola Gimonda
Later there is a fermentation, checked for 15-20- days. All the wine steps happen in inox steel and ‘cemento vetrificato’ containers. Vicerè has a next improvement within barriques.

Buscheto and Viceré:

 

Azienda Agricola Gimonda                                 Azienda Agricola Gimonda

 

Sangiovese:

Azienda Agricola Gimonda Sangiovese is the main vineyard and it has small parts of Canaiolo and Colorino. Both wines are elegant, solar and tasty. They smell god and they’re rich in fruits and minerals.

The wines attract the flavour of red-meat, the fire feeling, the friends, but also the calm. The former is flagrant, dynamic and cold to drink. The latter is warm, enchanting and it smells so good.

Te wines carry the land in their glasses and they’re made with great passion, respect of the steps making and the attention and patient in the wine cellar.

 

 

Informations:

Address: Via Poggiarelli, 61, Località ‘Poggio ai Grilli’ , 56030 Terricciola PI
Telephone: 339 721 200

E-Mail: gmongelli@supereva.it

WebSite: Azienda Aricola Gimonda 

 

Ghizzano

Ghizzano Tenuta – Peccioli

Venerosi family arrived in Ghizzano at the end of 14th century. They decided to buy the farm and they produced wine and oil.

For many century Tenuta produced wines, keeping a solid and safe quality.

Ghizzano   Ghizzano 

Veneroso wine:

In the ’80s Pierfrancesco decided to invested in the cellar and in the vineyard because it wanted to try to produce a wine able to keen the name of Tenuta di Ghizzano.

On 1985 born Veneroso wine,Tenuta first wine, it takes the name of Veneroso Venerosi, the man who gave soul and body at the countryside and at the Tenuta.

Ghizzano

Tenuta today:

Today it is made up of about 350 hectares of which 20 dedicated to vines, 20 to olives, 150 hectares of cereal and the remaining 150 is made up of woods and poplar groves.

In 2003 we started to move over to organic farming and since 2008 we have been officially recognized as organic by the relevant authorities.

 

 

Ghizzano

 

Tenuta products:

The aim is to cultivate a high quality product, limited in quantity and which fully reflects the characteristics of this area without forgetting the style, elegance and rich fragrances of the rolling hills which surround us…

At the same time they are investing in natural winemaking and agriculture which maybe means they produce less but definitely means they produce better.

And we will never stop believing in the wine! 

Today Tenuta produces about 70.000 bottles a year, each in his kind;

‘Veneroso’, ‘Nambrot’, ‘Ghizzano Rosso’ and ‘Ghizzano Bianco’, besides an excellent ‘passito’, ‘San Germano’ and a precious extra-virgin olive oil I.G.P.

 

Informations:

Address: Via Della Chiesa 4, 56037 Ghizzano PI
Telephone: +390587 630096

AMEDEI

THE EXCELLENCE IN THE WORLD OF CHOCOLATE

This excellence has emerged due to Cecilia Tessieri’s love of chocolate and dedication to her vision. It all began with an idea and a desire to find the world’s best cocoa bean in order to produce the most exquisite chocolate possible. A deep passion for chocolate and devotion to work, together with a continual search for perfection, have all factored into making Amedei what it is today.

In order to produce an exceptional chocolate it is necessary to closely follow the many stages involved in the manufacturing of chocolate. This is exactly what Cecilia Tessieri, founder of Amedei, courageously set out to do. Her determination to create an excellent product is what gave life to a successful, unique and innovative family business. Amedei is the only Italian chocolate boutique to have complete supervision over its production process from the cocoa bean to the finished product. Great attention to detail and desire for excellence has earned Amedei the Chocolate Academy of London’s prestigious “Golden Bean” award in the “bean to bar” category for four consecutive years. Due to her hard work, dedication and long apprenticeships in France, Belgium and Germany, Cecilia Tessieri is the only woman in the world to claim the title of Chocolatier .

The factory is an enchanted and magical place where happiness lingers and hands are busy creating chocolate works of art. Amedei chocolate, in any one of its forms, has a way of triggering numerous pleasurable emotions, sending you to seventh heaven with visions of chocolate swirling in your head. We at Amedei take pride in our excellence and we’re sure that we bring joy to the people who savor each and every magical bite.

Amedei_sfondato
Via San Gervasio 29 Loc.La Rotta – 56025 Pontedera (PI)
Tel.: +39 – 0587.48.48.49
informazioni: amedei@amedei.it
ordini: ordini@amedei.it
visite e degustazioni: office@amedei.it
ufficio stampa: pressoffice@amedei.com

Other Products

LIQUORI MORELLI

The Liqueur Factory “Morelli” was born in 1911 in Forcoli (Palaia), from an idea of Lord Leonello Morelli, whom was very keen on turning a passion into a real work. Leonello, then owner of a small bar, used to enjoy mixing extracts and essences to create infused liqueurs, which then he used to offer to the customers. That is how he had the idea of ​​creating a liqueur factory, which was founded in 1911. It was an instant success, in a few years Morelli products spread to most of Italy, becoming synonymous with quality and authenticity. From 1911 to our times several Leonellos have taken the lead of the factory: Leonello’s son, Dante, and his nephew Piero, until 2009, when Piero’s sons are firmly working as the 4th generation of Morelli: Luca, Paolo, Marco. They are continuing the family tradition, creating (with their parents) in less than twenty years a company that has, among his customers, very important restaurants, lots of italian wineries, wholesale distributors of prestige and a network of direct representatives well branched throughout Italy.

STRAWBERRIES OF TERRICCIOLA

Among the various excellences of the territory of Terricciola excel for quality strawberries, which at the annual Strawberry Festival , you will find on the stands inside the communal garden revisited and mixed in other dishes, along with the wine (the good one) of local producers, national and international awards winner.

Sagra delle ciliegie

CHERRY OF LARI

The cherry of Lari is a particularity of cherry grown all over the territory of the town of Lari (today a suburb of Casciana Terme Lari ) and in various other locations of the Pisan Hills. They were surveyed 19 different qualities: Gambolungo , Cuore, Siso, Papalina, Del paretaio, Morella del Meini, The Nello, Di Guglielmo, Orlando. Elia, Precoce di Cevoli, Morella, Di Giardino, Marchianella di Lari, Usigliano, Morellona tardiva, Marchiana , Montemagno also calledAngela , Crognola. They produce about 50 tons, equal to 0.03% of national production which is 50% of the Tuscany. In 2002 a committee was created with the aim of obtaining the DOP or IGP. Every year in June, in Lari it occurs the Cherry Festival .

NOZZA DI CALCINAIA

The Nozza is a typical local cake that was used in the areas of Pisa at weddings. The ingredients are: sugar, eggs, anise liqueur, flour and vanilla sugar.
The cake, which is the final touch to the typical local cuisine, is produced by the women of town in “industrial” quantity, to present it to all guests Calcinaia, and obviously to invite make them taste it. The real Nozza is produced in Calcinaia but it looks very similar to the more famous brigidino of Lamporecchio.

POTATO OF SANTA MARIA A MONTE

This potato, also known with the name of “Tosca” in the municipality of Maria a Monte , a traditional production area for the cultivation of this tuber, best expresses its productive traits as it optimally suit to local climatic conditions. The plant has few stems, but very large, light green inflorescences with small white flowers. The tuber is elongated oval of skin, yellow flesh and shallow eyes. This type of potato has a good resistance to cooking, quality that makes it optimal for all types of culinary preparations.

Pasta

PASTIFICIO CAPONI

The pasta factory CAPONI was born in Pontedera in 1953, as a small workshop of fresh egg pasta. In the 60s there was the first transformation; the small workshop moved to larger premises and become a workshop of fresh egg pasta, dried and fresh, with retail and wholesale. Then fresh and dried products were for sale in the province of Pisa and in a few other provinces of Tuscany.

In the early ’80s, the production of fresh egg pasta and stuffed pasta stopped, some products were improved and some new ones were created, maintaining the quality and the typical organoleptic characteristics of all the products, which derived from an almost completely manual processing, which was realized at room temperature in the production stage and at a lower temperature in the drying step.
The Pastificio Caponi so has grown and reached a national and international level.

http://www.pastacaponi.it/

PASTA MARTELLI