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Pasta and Bread

Strangozzi are similar in shape to classical spaghetti, except that they are thicker and have a less smooth surface which allows them to retain sauces better. If you season strangozzi with a salsa of the prized black truffles from Norcia, you will have a refined main course which may be used for any special occasion.

Sales Promotion STRANGOZZI CLASSICI
AND TORTA AL TESTO

COD. P1 CLASSICAL
STRANGOZZI

g. 500 Euro 2,90

A typical Umbrian pasta is produced with craft according to tradition by the pasta makers Julia of Spello that use only fine flour made from hard wheat. Strangozzi are excellent with olive oil, chili, and garlic, or with fish or vegetable sauces. A packet is sufficient for 6/7 helpings.

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torta cotta sul testoCOD. P7 COCKED BREADON
THE "TESTO"

g. 300 ca. Euro 2,50
(at kg. Euro 8,73)

E' cooked bread on the testo it is the ancient bread done in house cooked on the hearth above a rotunda stone said text. Prepared with flour, water and little salt it is used to serve it warm with stuffed boiled vegetables and heat with sausages roast. Still produced according to tradition it is manufactured in atmosphere modified for a long maintenance. Excellent also served warm stuffed with the raw ham.

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COD. SN13 PASTA MARTELLI

OFFER CONTINUES
FOR A LIMITED PERIOD
"Pasta Martelli"

g. 1000 Euro 4,85
The artisanal pasta produced by the Martelli family is obtained by mixing the best durum wheat semolina withold water, by means of bronze drawing which makes it rough and subsequently dried at low temperature. The result i a tasty pasta with good porosity that allows it to absorb the seasonings well.

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COD. P1
CLASSICAL
STRANGOZZI

 

g. 500
Euro 2,90

 

 

A typical Umbrian pasta is produced with craft according to tradition by the pasta makers Julia of Spello that use only fine flour made from hard wheat. Strangozzi are excellent with olive oil, chili, and garlic, or with fish or vegetable sauces. A packet is sufficient for 6/7 helpings.

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COD. P2
SPELT
STRANGOZZI

 

g. 500
Euro 4,95

 

 

 

As described in code P 1 but the Strangozzi are made with spelt flour. Exceptionally delicious  if served with the tartufata (a truffle condiment). A packet is sufficient for 6/7 helpings.

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COD. P3
MUSHROOMS
STRANGOZZI

 

g. 500
Euro 4,95

 

 

 

Like the description at code P 1 but with the addition of porcini mushrooms in the pasta dough. Serve with olive oil and grated cheese. Much tastier if truffle oil is used. A packet is sufficient for 6/7 helpings.

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Pasta al Sedano nero di Trevi

COD. P11 Pasta to the black celery of Trevi

Handicraft pasta, drawn to the bronze, enriched with fresh hearts of black Celery of Trevi. The Umbricelli can be seasoned with garlic, oil and chilli pepper or with Piccantissimo & Profumatissimo di Assisi. Exceptional if seasoned with the sauce of "Black Celery of Trevi and Sausage." The quantity of a package is enough for 5/6 portions.

g. 500 Euro 3,95

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COD. P5
TRUFFLE
STRANGOZZI



g. 500
Euro 4,95

 

 

Like the description at code P 1 but summer black truffle is added to the pasta dough. Exceptional if served with oil and grated cheese and incomparable if slices of truffle are added. A packet is sufficient for 6/7 helpings.

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COD. P6
HOME MADE
VEGETABLE PASTA

g. 500
Euro 3,95

 

 

Home-made pasta produced by Julia of Spello with hard grain semolino and eggs with the addition of tomatoes, beet, spinaci, curcuma and sepia. A packet is sufficient for 6/7 helpings.

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COD. P7
COCKED BREAD
ON THE "TESTO"

g. 300 ca.
Euro 2,70

(at kg. Euro 8,73)

E' cooked bread on the testo
it is the ancient bread done in house cooked on the hearth above a rotunda stone said text. Prepared with flour, water and little salt it is used to serve it warm with stuffed boiled vegetables and heat with sausages roast. Still produced according to tradition it is manufactured in atmosphere modified for a long maintenance. Excellent also served warm stuffed with the raw ham.

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COD. P8
UMBRIA'S BREAD
WITH CHEESES

g. 500 Euro 7,50
(at kg. Euro 15,00)

This bread with cheese, said Torta di Pasqua, is in Umbria the traditional bread of the breakfast Pasquale. Tastes together with the capocollo, to the salami coralline, to the firm eggs, the all accompanied by the typical wine Vernaccia of Cannara. It is prepared with flour, eggs and so much cheese - grated or to bits -The production of theTorta di Pasqua, that was always limited a Week Saint, happens the whole year to satisfy the request of the estimators. It is sent affected and manufactured in atmosphere modified for preserving it fresh many days.

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COD. P9
TRADITIONAL
BREAD BAKED
IN WOOD

g. 2.300 ca.
Euro 8,90
(at kg. Euro 3,95)

The traditional bread of Umbria, produced with flour, without salt, cooked on ovens with fire of firewood. It maintains fresh many days if preserved to the shelter by the air. It is the ideal to prepare the bruschette or to taste together with the umbrian salami, generally well tasty. Stale of a few days are better than fresh.

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COD. S111 SAUCE (PESTO) WITH BLACK CELERY FROM TREVI

g. 200 ca. Euro 6,90

Trevi black celery is a unique product in the world, grown by a few expert farmers in the Clitunno valley, according to traditional techniques unchanged over the centuries: black celery pesto captures its strong and singular flavor: perfect for the preparation of canapés and bruschetta, and for seasoning first courses: ideal pairing with Umbricelli with black celery from Trevi.

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Since 1946: Gambacorta - Bottega del Bongustaio - via S. Gabriele, 17 06081 Assisi (PG) - Italia
tel. +39 075812454 - fax +39 075813186