First and second courses - Import export

The Selva d'Oro di San Gimignano should preferably be drunk fresh from the vintage, although the wine can be aged well in the bottle for 2 or 3 years from the harvest. It has a pale yellow straw color; a slightly aromatic scent, with a hint of green apple; the taste is intense, fruity, dry, clean and soft. The serving temperature is 810 ° C and it is suggested to combine the Bianco Toscano IGT of Casale Falchini with appetizers, vegetables, first and second courses based on fish or shellfish, whether fried, grilled or boiled; it is an excellent choice also as an aperitif.The recommended glass is the white wine glass.

Corn was introduced into the culture 712 thousand years ago in the territory of modern Mexico. The culinary possibilities and the variety of corn are great. Freshly harvested cobs are eatable, but are usually consumed in boiled form anyways. For longterm storage, they can be frozen. Canned corn grains are used for salads, first and second courses. Coarse corn flour is used to make cereals, and fine flour is used for puddings, dumplings, pancakes and other pastries. Corn flakes are made from preflavored and fragmented corn grains a finished food product that does not require additional cooking. They are consumed as a side dish, as well as an independent dish. Corn is grown for silage and harvested at the stage of milkwax ripeness by forage harvesters with special reapers. Silage corn has a high yield.

Use it for cooking first (soup, borscht), second courses (stewing, side dishes), sauces, salads, marinades, passions, pizza, snacks. Use for For all types of baking and desserts, fruits, hot drinks and spicy dishes in oriental cuisine. Taste soft, sweet Nutrition value on 100 gr. Proteins (g / 100g)… 10 Fats (g / 100g)… 1,0 Carbohydrates (g / 100g)… 46 Energy value (kcal / 100g)… 230

Garlic is known and loved for its burning taste and strong smell by cooks from all over the world. In cooking, the ground and underground parts of garlic are used both in fresh and dried form for addition to salads, first and second courses, marinades and pickles. Almost any dish is seasoned with this spice, with the exception of desserts. Garlic does not go well with fish, but is magnificent with seafood and is especially bright in its smell and taste in harmony with lamb. Ingredients Dried garlic Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 67,4 Fats (g / 100g)… 0,13 Carbohydrates (g / 100g)… 5,33 Energy value (kcal / 100g)… 327

Truffle slices in extra-virgin olive oil, truffle carpaccio, tuber aestivum. Suitable for starters, first and second courses. Storage Method: Store in the refrigerator for up to 7 days after opening.