The Artisan Deli Company
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The Artisan Deli Company: In collaboration with Italian TV celebrity chef Gino D'Acampo product recipes. |
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The Artisan Deli Company was born from the passion of “real” Italian food. Bringing back the tastes and flavours of a bygone past.
Italy, the country with a hundred cities and a thousand bell towers, it is also the country with a hundred cuisines and a thousand recipes. Italy’s great variety of culinary practices reflects a history long dominated by regionalism.
The Artisan Deli Company view Italian food as a mosaic of regional customs rather than a single tradition. Nevertheless, we want to show in this food catalogue the development of a distinctive, artisan culinary tradition throughout the Italian peninsula. Bringing to the UK market the best in artisan products, led by producers with a love and passion for preserving the best local traditions
Selected Product:
PROSCIUTTO Crudo (Cured Ham)
Prosciutto is made from the cured hind leg of the pig. The meat is massaged daily with salt for a whole month to preserve it, until the salt has penetrated right through to the centre of the flesh. The hams are then hung in special well-ventilated rooms to mature, this takes from 12 to 16 months, and during this time the ham loses at least 30% of its weight.
Essentially all pasta starts out as fresh pasta, but some is made to be eaten "soft". Fresh pasta can be made with slightly different ingredients than the dried variety. Many northern regions of Italy use all-purpose flour and eggs, while southern Italy usually makes theirs from semolina and water, but it depends upon the recipe.
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While coffee has been known in the Muslim East since long distant times, it was first introduced in the West in the seventeenth century, by Prospero Alpino. A botanist and physician, he brought back to Venice some sacks of coffee that he had acquired during a trip in the East. The first Venetian coffee house opened in 1640, and shortly thereafter the word "café" became synonymous, in all of Italy, with both the beverage and the place where it was served.
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