Selected from the food heritage of the different Italian regions, the ingredients of "O twist & taste" express Italy through its best products, on a journey of flavour along the Italian peninsula.
Each round is freshly prepared with the utmost care and passion.
While the dough is made on a daily basis using traditional movements, the freshest vegetables are selected in the daily market, to then be washed and prepared one by one, depending on their type.
Fresh salad, grilled thin slices, tomatoes with an intense aroma.
The same happens with the fish, selected for high quality and gently steamed, or cheeses and salami cut with care, in full respect of their raw materials.
Known throughout the world as the home of the Buffalo Mozzarella, Battipaglia (Salerno) was already mentioned in ancient documents of the time of Frederick II of Swabia. Today, as then, the creation of Mozzarella di Bufala is a daily artisan cycle of production. Its heart is 100% milk, collected every dawn from healthy and well fed buffaloes, and manually worked starting from mung and fresh curd. The curd is spun with boiling water, solidified in cold water and left to rest in a saline solution that gives flavour. Every Mozzarella di Bufala is severed ("mozzata") and individually checked, to offer a genuine product free of preservatives. These steps reveal all the skill of the cheese maker who doses raw materials and time, resulting in a product that owes its excellence to simplicity.
Born in the thirties in a dairy farm in Puglia, its name suggests butter but actually refers to its unique texture, unique and tasty. The burrata cheese is made of stracciatella (mozzarella strings mixed with handmade fresh cream) enclosed in a bag of spun paste.
The shape is elongated with a smooth shiny white surface.
Its aroma resembles the freshest cream and is soft and creamy on the palate, with a curious sour note.
Its quality is guaranteed by quality selected artisan products.
Grown in the area of Tropea for over two thousand years after being imported by the Phoenicians, this onion famous for its series of fleshy, white-coloured concentric layers and red wrapper, is the real star of Calabria.
Its sweetness depends on a stable microclimate in winter, without temperature fluctuations due to proximity with the sea. The same fresh and loamy soils provide valuable organoleptic characteristics.
The Red onion is rich in vitamin C, vitamin E, iron, selenium, iodine, zinc and magnesium.
Produced entirely in the territory of Piacenza, with seasoning always performed locally - in locations that do not exceed 900 meters above sea level! - Piacenza bacon comes from the meat of pig farms in Lombardy and Emilia. After proper trimming, the real gem is the salt, pepper, cloves and sugar based curing. After this step, the bacon is left to rest in cold storage for two weeks at a controlled temperature and humidity. At this point it is rolled, dried and finally the real ageing begins, which lasts for at least two months. Afterwards, the bacon is bright red in colour, in contrast with the whiteness of the fat. The flavour of Piacenza bacon is delicate, balanced, and expertly scented of spices. A real treat for the most discerning palate.
All the taste of the Mediterranean tradition, in a meat famous for its flat shape and typical taste.
The Calabrian Spianata sausage is a full-bodied product of intense flavour, whose dough is made by choosing the best lean pork meats, chopped to coarse grinds and skilfully flavoured with aromatic ingredients like black pepper and chilli. Stuffed into casings, pressed and then left to age for a long time in a secure environment, Calabrian Spianata sausage gives each recipe a unique taste.
Speciality for the most discerning palates who like search for ancient flavours, Langhirano Culatello with pork rind evokes the gastronomic excellence of traditional Parma just from its aroma. Obtained from fresh Italian pork leg, carefully selected from the best farms for local products, this product has its own peculiarities to conformation, complete with original rind and haunch. Each production stage of Langhirano Culatello with pork rind, from salting until grouting, shows the excellence of the norcina culture of Langhirano.
A real highlight of the Valtellina culinary tradition, Bresaola haunch tip is the result of delicate and accurate processing. It starts with the selection of meat, to which is wisely added a delicate blend of herbs and spices.
The final stage is the dry ageing, which owes its secret to the purity of the high mountain air.
In this way a product is born both thin and tasty, with almost no fat and characterized by an intense and natural red colour. Processing is done with the addition of low doses of salt and natural flavours.
Rich in protein, iron and minerals, Bresaola haunch tip is known and appreciated on tables all over Italy as an excellent food choice from a nutritional point of view, without sacrificing the typical taste of tradition.
For many centuries, anchovy fishing has been the primary source of livelihood for Cetaran fishermen. An ancient and fascinating tradition, which still to this day continues using methods handed down from family to family.
A characteristic product Cetara are freshly caught anchovies processed immediately and preserved in salt.
Their touch gives character to the favourite recipes of true gourmets.