Products in Tasting
GROTTA DEL FIORINI
PAT
The cave of the Fiorini family is the heart of the dairy. Here, takes place the ageing of the Pecorino Grotta del Fiorini. The traditional farmers cheese, which takes its name from the family cave, concentrates all the fragrance and taste that only a long ripening at a natural temperature and ventilation, can give. The shape of 2 kg, a straight sided cylinder, has no treatment on the rind but the typical “noble moulds” of the ripening in cave. This is a cheese to sampling slowly and enjoying thoughtfully: a pleasure, tasty and persistent, worthy of its name. Firm consistency, with a fine and well distributed opening of the cheese, with intense vegetable notes, and a hint of moulds. Best to be tasted in calm occasions to be able to give the deserved attention. In 2018, the Pecorino Grotta del Fiorini is awarded with the title SUPERGOLD at the World Cheese Awards, in Bergen, Norway. In 2017 is awarded with a Bronze Medal at the World Cheese Awards in London and in 2016 is awarded with a GOLD MEDAL at the World Cheese Awards, in San Sebastian.
CACIO DI CATERINA
PAT
The women’s cheese. This sort of cheese seems to combine the ancient female art in dairy production - in particular Caterina de Medici’s historical predilection for her Marzolino – with the history of the Fiorini Family and particularly with the enterprising Caterina Pandolfi, Ferrero’s wife and mother of the “Il Fiorino” founder. It is therefore a tribute to the women who once made the cheese in front of the fireplace “keeping vigil”, with the milk freshly milked and still fragrant. It’s a Pecorino cheese, cylinder shape, it is about 5kg weight with a smooth and hand-oiled crust. The CATERINA cheese is made by selected Maremma sheep’s milk, with a firm and hard consistency, intense and long-lasting taste and a quite strong vegetable and dry fruity tones. The maturation in “grotta”, cave, gives an edible crust, natural untreated rind, with his typical white and grey mould, which characterizes these excellent products.
RISERVA DEL FONDATORE
PAT
The Pecorino Riserva del Fondatore is made with selected sheep’s milk, collected only from the hilly Maremma pastureslands. It is produced with the utmost care, according to the family tradition. A “Giant” form of more than 18 kg that after an initial ripening, arrives to the historic Fiorini cave for the ageing. This is a cheese for sampling slowly and enjoying thoughfully, to mull over with special friends. The consistency is firm but creamy and the smell quite pungent, with distinct grassy and fruity tones. In the mouth it is intense and persistent, yet elegant. In June 2013, it was awarded with the Gold Medal at the “Mondial du Fromage et des Produits Latiers” that took places in tours, in France. In 2014, it won the Supergold at the World Cheese Award in London, resulting the Second Best Cheese in absolute. In 2016 it won the Supergold at the World Cheese Award in San Sebastian and entering the Elite of the best cheese in the World and continue to confirm this record. In 2017 The Riserva del Fondatore is awarded with two GOLD MEDALS at the World Cheese Awards, in London and it is also awarded with the First Prize in the Mature Cheese category, at the Italian Cheese Awards, in Bergamo. In 2018 the Riserva del Fondatore is awarded with the title of SUPERGOLD at the World cheese Awards, in Bergen, Norway, resulted the 5° BEST ITALIAN CHEESE in ABSOLUTE. In 2020, the British competition Great Taste Award has awarded the Riserva del Fondatore with three stars.
CACIO DI AFRODITE
PAT
Cacio di Afrodite is a seasoned semi-cooked pecorino cheese, produced exclusively with the best sheep's milk from the pastures of the Maremma of our territory. It is distinguished by a long shape and is obtained after a long seasoning. It is a cheese with a taste balanced pleasant, harmonic. The paste is compact with fine and regular holes. The flavor is medium intense, with hints of milk and dried fruit. The sweetness and its lactic and butter scent are evident. Aphrodite is among the last of the dairy products to become part of the Olympus of Il Fiorino
CACIO DI GIOVE
PAT
Cacio di Giove is a pecorino cheese produced exclusively with the best sheep's milk from the Maremma pastures with the addition of pure saffron in Maremma stigmas. The paste is compact, straw yellow in colour, with evident traces of gold and orange-red due to the presence of pieces of saffron stigmas, it has a very thin rind with fine and regular holes. The structure is soluble. The sweet flavor of the cheese combines with the delicate notes of saffron, the result is a rounded, decisive and balanced taste where the intensity of the cheese blends harmoniously with the scents and aroma of the saffron.
Brochure
CANTUCCINI ALLE MANDORLE - Cantucci with almonds
PAT
3.10
BRIGIDINI DI LAMPORECCHIO
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The Brigidino di Lamporecchio was born in the homonymous Tuscan tiny town during the Middle Ages; it was born from a Swedish nun who decided to revisit the recipe of the Christian host.
Today, this little sweet has become the symbol of Lamporecchio and Rinati company - leader in the sector - in addition to the traditional version, produces it in other flavours in order to meet the consumer who don't like the taste of anise.
Listino Brochure
Rigatoni linea Artigianale 500gr
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Creste di Gallo 500gr
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Ruote linea Artigianale 500gr
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Pici a matassa 500gr
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Pasta Granai di Toscana is produced only with the best Tuscan durum wheat appropriately selected during delivery. Bronze drawing, as well as making the pasta porous and dry, perfect for enhancing sauces, allows us to fully preserve the nutritional properties of our durum wheat, grown in our soil under the Tuscan sun, in a dry and healthy climate. The artisanal processing of the product makes the tradition even more alive and the flavor of Tuscany more intense.
Paccheri 500gr
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Pasta Granai di Toscana is produced only with the best Tuscan durum wheat appropriately selected during delivery. Bronze drawing, as well as making the pasta porous and dry, perfect for enhancing sauces, allows us to fully preserve the nutritional properties of our durum wheat, grown in our soil under the Tuscan sun, in a dry and healthy climate. The artisanal processing of the product makes the tradition even more alive and the flavor of Tuscany more intense.
Pappardelle a matassa 500gr
PAT
Pasta Granai di Toscana is produced only with the best Tuscan durum wheat appropriately selected during delivery. Bronze drawing, as well as making the pasta porous and dry, perfect for enhancing sauces, allows us to fully preserve the nutritional properties of our durum wheat, grown in our soil under the Tuscan sun, in a dry and healthy climate. The artisanal processing of the product makes the tradition even more alive and the flavor of Tuscany more intense.
Stracci 500gr
PAT
Pasta Granai di Toscana is produced only with the best Tuscan durum wheat appropriately selected during delivery. Bronze drawing, as well as making the pasta porous and dry, perfect for enhancing sauces, allows us to fully preserve the nutritional properties of our durum wheat, grown in our soil under the Tuscan sun, in a dry and healthy climate. The artisanal processing of the product makes the tradition even more alive and the flavor of Tuscany more intense.
Strigoli 500gr
PAT
Pasta Granai di Toscana is produced only with the best Tuscan durum wheat appropriately selected during delivery. Bronze drawing, as well as making the pasta porous and dry, perfect for enhancing sauces, allows us to fully preserve the nutritional properties of our durum wheat, grown in our soil under the Tuscan sun, in a dry and healthy climate. The artisanal processing of the product makes the tradition even more alive and the flavor of Tuscany more intense.
"Desiderio" - petali di tartufo con tartufo estivo - 15 g
PAT
Characterizing ingredients: Dehydrated summer truffle, black salt of Cyprus Ready for use. Excellent to give a hint of truffle on any dish. Try it on white or red meat, fish, eggs, pasta.
Affettato di tartufo - 30g -45g -85g - 500 g
PAT
Characterizing ingredients: summer truffle, EVO oil Slices of summer truffle in oil. Ready for use. It will give an intense and particular taste to your dishes. You can put the sliced truffle on meat, fish and eggs. Excellent also on pizza.
Affettato di tartufo estivo in olio di semi di girasole - 45g -85g - 500 g
PAT
Characterizing ingredients: summer truffle, sunflower oil Summer truffle slices in sunflower oil. You will feel the delicate truffle taste, enhanced by a neutral oil taste. Use it to flavour and decorate any preparation.
Crema tartufata bianca - 85g - 180 g- 500 g
PAT
Characterizing ingredients: champignon mushrooms, spring white truffle Ready for use. Excellent on first courses. Perfect to combine with main courses and to fill sandwiches, hamburgers and meat. Good on pizza.
Crema tartufata con porcini - 85 g - 180 g - 500 g
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Characterizing ingredients: summer truffle, porcini mushrooms Ready for use. Suitable for any kind of dish. Try it on your first courses, meat and fish main courses or use it to stuff meat or to make delicate omelette.
Crema tartufata - 45 g - 85 g - 180 g - 500 g
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Characterizing ingredients: champignon mushrooms, summer truffle Ready for use. Perfect for your hamburgers, sandwiches and pizza.
Crema tartufata 8% di tartufo - 500 g
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Characterizing ingredients: champignon mushrooms, summer truffle 8% This cream has been conceived with basic ingredients and perfectly satisfies the require an high percentage of truffles 8% of summer truffle. Excellent with sandwiches, toasted bread, omelette, meat stuffing, vegetables pie and first courses.
Bianca - salsa con tartufo 85 g - 500 g
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Characterizing ingredients: Parmigiano Reggiano DOP, white truffle Ready for use. Excellent for seasoninjg first courses, second courses, filling sandwiches or fresh pasta.
Crema del tartufaio - 500 g
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Characterizing ingredients: champignon mushrooms, summer truffle 2% è una salsa pronta all'uso che si abbina perfettamente a qualsiasi tipo di piatto. Adatto anche come salsa per panini, hamburger e tramezzini. Texture fine.
Burro con tartufo estivo - 45 g - 500 g
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Characterizing ingredients: butter, summer truffle Ready for use. Excellent to give a truffle taste to first courses, beef fillet, mashed potatoes or pureed vegetable soups. Perfect for the preparation of sweets and ice creams with truffle.
Burro con tartufo bianco - 30 g - 85 g - 500 g
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Characterizing ingredients: butter, white truffle, bianchetto truffle Ready for use. Excellent to give a truffle taste to first courses, beef fillet, mashed potatoes or pureed vegetable soups. Perfect for the preparation of sweets and ice creams with truffle.
Miele con tartufo nero pregiato - 40 g - 120 g - 250 g - 700 g
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Characterizing ingredients: honey, black truffle Excellent on cheeses as pecorino cheese, blu cheeses, Parmigiano Reggiano cheese, chocolate or cream ice-cream and with other types of sweets.
Preparato a base di miele con tartufo bianco - 40 g -120 g- 250 g - 700 g
PAT
Characterizing ingredients: honey, white truffle It is a kind of product that you can use on many different dishes: Pecorino cheese, blue cheese and Parmigiano Reggiano cheese, chocolate or ice creams and on other kind of sweets products.
Specialità a base di fichi al tartufo - 40 g -110 g - 210 g
PAT
Characterizing ingredients: figs, summer truffle Our bestselling jam, born from the combination between figs and truffle. Excellent with: matured cheese, blue cheese, semi matured cheese, Grana Padano and also with sweet products like cheesecakes, chocolate mousse, dark chocolate ganache.
Granella di nocciole con tartufo estivo - 50 g - 300 g
PAT
Characterizing ingredients: grain hazelnut, summer truffle Easy to use. Sprinkle the grain on all your sweet and savory creation. Try it on pizza.
Aperitartufo - nocciosnack al tartufo - 90 g - 500 g
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Characterizing ingredients: hazelnuts, summer truffle
FRESH TRUFFLES
PAT
Tuber Magnatum Pico or commonly called White Truffle has the ability to develop in a completely spontaneous way in the depth of calcareous soils located in aerated places with soft soggy rain-soaked ground. The white willow, the linden, the poplar, the beech, the oak are some of the species of trees with which it lives in symbiosis to draw its nourishment. The harvest period in Tuscany opens on September 10 and closes December 31.
SUMMER TRUFFLE
PAT
The Summer Truffle (Tuber aestivum Vitt.) is also defined “Scorzone” for its round and particularly thick coating that allows you to distinguish it from the Black Truffle (Tuber melanosporum vitt.).Compared to the renowned cousin, the Summer Truffle is considered less valuable and can be found at much lower market prices; however, its scent and taste can give great satisfaction to even the most demanding gourmands.In Tuscany, the harvest period is between the 1st of June and the 15th of November.
