Top 5 products for autumn excellence hit parade.

The leaves are starting to fall, coloring the streets with melancholic poetry, the summer heat is already a distant memory, and the first light sweaters have come out of the drawers. But autumn is also an opportunity to spend lovely evenings at home with great dinners with friends. And what could be better than seeing special people licking their lips after tasting true masterpieces of Italian gastronomy?

Spaghetti e Mandolino has always sought true excellence in cuisine: our products are the most typical ones, those made by artisans of taste, those rare ones you will never find in large distribution. And so, it is time to present our “hit parade” of excellence, or the “top five” of the flavors of autumn just begun and soon to deepen.

Let's start with a truly typical product: Visciole di Cantiano in syrup. This is a variety of wild cherry very ancient, which already in Ancient Rome grew along the Via Flaminia. The company Corte Luceoli pips them and puts them in jars with a great design where they are preserved in their own syrup with a small addition of sugar and selected organic lemon zest from the Amalfi Coast. A typical product of Cantiano, in the province of Pesaro-Urbino in the Marche region. Considered the best cherries of all, the syrupy Visciole are fantastic paired with blue cheeses. Absolutely to be tried in yogurt or ricotta. Perfect for creating spoon desserts like panna cotta, bavarese, puddings, or chocolate cakes, tarts, and cheesecakes.

Next, we move on gently, with a truly flavorful and delicate cheese: Toma Blu aged with aromatic herbs from La Casearia Carpenedo. It is a delicate blue cheese aged in oak barrels: an incredible example of how tradition and progress coexist in the philosophy of Antonio Carpenedo, a pioneer, researcher, and true archaeologist of ancient flavors to be passed down and integrated into his cheeses. Made with pasteurized cow's milk and aged for a minimum of 3 months, this refined cheese surprises you with its buttery and easily deformable texture. The sensory experience of Toma Blu is a journey through mountain pastures from which one cannot return. The Toma Blu aged with aromatic herbs is great to enjoy with a glass of structured white wine, or it absolutely does not disdain a classic method rosé sparkling wine.

A sauce for truly unbeatable pasta? It must be the Neapolitan sauce from I Sapori Vesuviani! And be careful because the tomato that is the star of this culinary creation is not just any tomato, but the Piennolo tomato from Vesuvius DOP! We have talked about it and will continue to talk about it because it is the true king of Italian tomatoes! These tomatoes are hung in bunches and partially dried. They have a particularly thick and hard skin, making them resistant to dehydration when drying on hemp strings. This fantastic sauce is made with Piennolo tomatoes, olives, capers, salt, oregano, and extra virgin olive oil. Super easy to use: simply add it directly to the pasta in the pan for mixing. In this ready-made sauce, there is all the aroma of the sea and the Neapolitan coast!

We continue our taste journey with a truly special salami: the Strolghino. Angelic because the tasting experience is heavenly, but especially because the master salami maker is called Angelo Capasso, who created this brand to offer us the real specialties of his true Salumificio Squisito, a name undoubtedly not chosen at random. In recent years, Salumificio Squisito has been winning medals, sealing the extremely high quality of its products, including this extraordinary salami typical of the Bassa Parmense. The Strolghino is nothing less than a salami made from the trimmings of Culatello. We define it as the “potato chip” of cured meats because one slice leads to another!

Autumn especially means pumpkin! And vice versa. But not just any pumpkin, of course. Spaghetti e Mandolino offers you one of the queens of the pumpkin people, the Delica Veronese! The plains of the Bassa are ideal places for the high quality and pleasantness of the pulp. A particular sweetness distinguishes this pumpkin, making it one of the most purchased. A product of the earth that is a true work of art used by many chefs for high school gourmet creations. Ideal for a nice velouté in the colder months and for highly aromatic risottos. We also suggest it as a filling for tortelli Mantovana style or ravioli in the most Emilian style. It also works great when fried in the more southern traditional way.

All that’s left is to wish you a good appetite! Enjoy a flavorful autumn of excellence!

S&M