Italian Connection USA

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Origin of the name:
In the II century before Christ a road was built in honor of the consul Roman Mark Emilio Facetious that connected Rimini to Piacenza and it was called Aemilia. From this road the name was given to the Region. In the VI century after Christ the Romans lost this territory which was divided between the Longobardis and the Byzantines calling these lands respectively Longobardia and Romania. The actual zone of Romagna was of Byzantine dominion. With the unity of Italy, the Region acquired the aboriginal name of Emilia. Only in 1947 the was the actual name of Emilia Romagna assigned.
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ANTIQUA BALSAMIC VINEGAR 1 LT

Balsamic vinegar of modena 33.8 oz

BERTINELLI PARMIGGIANO REGGIANO 24 MONTHS" WEDGES AVERAGE 1.5 TO 2.5 LB" ( PRICE INDICATED is FOR LB)

Sold as packages (average 1.5 to 3lbs), charge by lbs.
please order the quantity of packages. We will send you a request for the balance.

We reveal our secret

Millesimato is the ParmiggianoReggiano cheese made with the best milk from our cows, grazing on the pastaures od the Medesano farm on the hills of Parma wich is the main link in our production chain. The best milk is the one produced from the cows in the first 100 days following calving. The milk from this new mothers is much more nourising because of is hight proteine content.Once curdled it spontaneosly releases water, wich is what makes it particularly suitable for the production of the hard cheeses.

At our farm on the hills of Medesano. My family, Bertinelli, has been producing milk since 1895, when my great-grandfather Giovanni decided to begin farming. Today the farm is unique, a place where experience. innovation and nature combine to create top quality, healthy and genuine foods. All the produce from the fields is used to feed the farm cattle, the milk used in our sairy goes to the production of Parmiggiano-Reggiano cheese, and the remaining whey is fed to the pigs whose meat will turn into the famous charcuterie from the area of Parma. All this is rigorously controlled and guaranteed by Quality and Traceability Certification. The farm is located inside an area that is part of the park and reserves of the Emilia Romagna Region and all the crops are certified organic. Ilook forward to your visit on the hills of Parma so that we can enjoy a good meal toghether at our farm restaurant.

I hope to see you soon

Nicola Bertinelli

CABER SEASONELLO SEA SALT WITH FRESH HERBS 10 OZ

Seasonello Aromatic Herbal Sea Salt is a delicious and healthy condiment (herbal salt) traditional of Bologna Italy.

Thanks to the flavorful aroma of fresh herbs and to the inimitable taste, Seasonello enriches meat, poultry, fish, potatoes, sauces, vegetables, hamburgers and perfect to season your barbeque dishes. With these characteristics the amount of salt can be reduced so all your dishes will be healthier, genuine and lighter, without renouncing the flavor.

Seasonello can be used as a regular Sea salt, or to compliment roasted potatoes, vegetables, meat, poultry, BBQ, fish, and more.

CASA MALAGOLI CIPOLLINE IN BALSAMIC 290GR

CASA MALAGOLI CIPOLLINE CON ACETO BALSAMICO DI MODENA IGP. 290g - ONIONS with balsamic vinegar

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CIRIO PASSATA RUSTICA 680GR

This passata is just like homemade and is best used in recipes with short cooking times to keep the taste of freshly-picked tomatoes intact.Excellent for pasta sauces,tasty bruschetta and pizza topping.

CIRIO PESTO W/BASIL 190GR

Cirio Premium Pesto Sauce is made with Ligurian basil, oil, pine nuts, cheese and seasoning. Wonderful flavor to use straight from the jar over pasta or add to your own recipe, sauce or dip. Sold in a 190g glass jar. Imported from Italy.

DE NIGRIS ACETO BALSAMICO 12YR

12 stars quality is a product that is fully matured in wooden casks. This wood imparts special flavours and the luminescent colour to the vinegar. It has a robust taste, a smooth sweet and sour balance and should be used directly on the food to be eaten. We also recommend it for barbequing meats, and in risotto

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GIA ANCHOVY PASTE 60GR

Gourmet quality, pure and simple. The easiest way to add the special flavour that anchovy brings to a host of recipes ranging from salad dressings to seafood sauces, compound butters, and even meat dishes.

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GIA GARLIC PASTE 90GR

Gia garlic is produced to a unique formula based on an authentic italian recipe. Careful handling retains the full fragrance and unique taste of garlic. Gia garlic puree can be used in all recipes which call for garlic such as garlic bread, sauces, roast meat, stews, casseroles.

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GIA SUNDRIED TOMATO PASTE 80GR

Ing: Sun dried tomatoes (65%), sunflower oil, olive oil, vinegar, salt, hot chillies, oregano, garlic, capers. A delightful twist on a traditional recipe. Real sun dried tomatoes combined with the classic ingredients of puree to create a paste that will add a unique flavour to meat, vegetables, pasta, casseroles and sauces