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In a fine-quality Tuscan white wine for the requisite time along with various spices: Elecampane (horse-heal), gentian, galangal, cinnamon, fragrant calamus, cloves, centaureas, Pontic and Roman wormwood, coriander, nutmeg, bitter and sweet cedar and orange peel, dried quince peach peel.

The old Mattei biscuit makers of Prato offer a reinterpretation of its classic recipes with the Deseo line, venturing into new flavour combinations and often playing on a fusion of the native and the exotic. All of this is done, however, with respect for tradition.

KNOWLEDGE

Knowledge

THE GASTRONAUTA PHILOSOPHY SUPPORTS THAT USING, THE COSTUMES, THE HISTORY, THE TRADITION AND THE MATERIAL CULTURE OF THE SITE CAN INCLUDE THE SAME SITE. SO ALSO WE, FEDELI GASTRONAUTI, WILL MAKE YOU DISCOVER THROUGH THE CRAFTSMANSHIP BEAUTIES AND STORIES BEHIND THE PLACES OF ORIGIN.

TERRITORY

Territory

"EATING THE LAND" IS THE METHOD OF KNOWLEDGE OF TRUE GASTRONAUT. EATING AN AUTOCTONOUS PRODUCT, IT IS POSSIBLE TO RESERVE ITS PRODUCTION CHAIN ​​AND DISCOVER THE ARTISAN KNOWLEDGE THAT IS BEHIND YOU, THE RAW MATERIALS THE ENVIRONMENT PROVIDES, THE HISTORICAL AND GEOGRAPHICAL CONTEXT THAT DETERMINED THE BIRTH OF A SPECIFIC PRODUCTION TECHNIQUE, RELIGIOUS AND FOLKLORISTIC SCENARIO INSIDE WHICH, A FOOD, IS NOT JUST A SOMETHING TO EAT, BUT SYMBOL AND PROMOTER OF A TERRITORY.

CRAFTS

Crafts

ARTISANS ARE THE CARRIERS OF MANUFACTURING KNOWLEDGE THROUGH CENTURIES AND ARE THE ESSENCE OF THE HEART OF TRADITION. STORIES, ANCIENT KNOWLEDGE, ARTS WRAPPED BY A HISTORY OF MYSTERY, PASSION FOR THE TERRITORY AND RESPECT FOR MATTERS ARE PART OF THE ARTISANS AND THEIR PRODUCTS. THEY ARE THE FIRST GASTRONAUTS. THEY HAVE UNDERSTANDED THAT THERE IS MUCH MORE THAN A FLAVOR, A PERFUME OR THE AESTHETICS BEHIND A PRODUCT.

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Acquapazza Gourmet is a small artisan company founded in Cetara by 5 partners united by a passion for the tradition of sea products.
The picturesque seaside village of Cetara already gives a glimpse of the values ​​and simplicity of these people, and these are the qualities we find in gourmet products and in the kitchen of the AcquaPazza restaurant.

colatura-alici-cetara-home

This Dill Honey is produced by Api Nere Sicule (Slow Food presidium since 2008), in pastures that vary according to the vintages, in the Palermo area, in the Agrigento area and in the Trapani area during the summer months.

Rustic steak knife is a full and rivet-free handle with the curved shape that is typical of table cutlery and the Saladini kitchen.

rustic steak knife itastes

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