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Ariccia Town is situated
into the Regional Park of "Roman Castels".
Ariccia is a very ancient
town.
Like all the Latin town the
first inhabitants fought hardly to keep
their indipendence.
Because of its peculiar
position, between the two vulcanic lakes of Nemi
and Albano, Ariccia became one of the most famous romans'communities
choosed by very important people of that town.
In 1473 Ariccia went through
Savelli's Family who started the recostruction
of the town and of the baronal Palace.
In the XVII century the town
was bought by the Chigi’s family and it was completely redesigned by the
genius of Gian Lorenzo Bernini who cooperate with other great artists of the
time in particular with Carlo Fontana.
Starting from ‘700,
Ariccia became the centre of cultural life for many artists of that time.
The highest splendour was
reached between the second half of XVIII century and the beginning of the newone,
when, during the “Grand Tour d’Italie” many artists, painters and
literates choosed it as their residence.
During the XIX century the
urbanistic plan of Ariccia changed a lot when in 1854 the Pope, Pio IX modified
the Via Appia route and made it build a bridge which passed over the thicket
wood (now called Chigi’s Park).
(Menu)
Natal town of Saint Benedict,
Patron of Europe, here the deep spirituality meets nature art
and the genuinity of gastronomy.
Norcia is situated into the
most montainous part of “Umbria” in the area of National Park of the
“Sibillini’s Mountains”.
The town is famous for its
uncontamined nature, its tranquillity, its sport, and its high standard of
life-style.
Norcia is a perfect place
for those who between a gastronomy discover and another want to regenerate their
spirituality.
Those who come to Norcia ara
attracted both by the deep “benedictine” spirituality and also by its famous
cooking tradition.
Norcia is considered a town
of “paradisae gastronomy”;
capital of products of “norcineria”
(from where the name of the town comes) of black truffle, of cheeses, of lentils.
(Menu)
Ariccia is the town best
known for its “whole roasted pig”. Is it to ask why Ariccia and no other
town ?
It seems that the town was
was surrounded by woods of oaks and chestnuts called “barco”
where herd of pigs pastured
and for this reason the inabitants of Ariccia used to eat roasted pork’s meat.
The “porchetta” is a perfect dish for parties, meetings and families lunches
but it could be also a good snack with home-made bread and a good glass of wine.
(Menu)
INGREDIENTES:
Pork, salt, pepper, natural
herbs.
The product is wrapped in
vegetal paper.
It has to be stored in a
cool and dry place (4 C° more o less)
The vacuum-packed Porchetta
has to be used before 30 days if still closed or in 8-10 days once the packet is
opened.
Stamp CE IT 3030/P
Stamp CE IT 2085/I
(Menu)
The technical production is
very easy:
Stripes of pork’s meat
long 10 or 15 cm and thick 2 cm have to be cut then the stripes have to pass to
the tanning procedure made with salt, pepper and red hot pepper.
INGREDIENTS:
Pork’s meat, salt, pepper,
red hot pepper, garuc powdered
skimmed milk, aromatic herbs
Dextrose, Lactose, Saccharose
Antioxidant: E-300, E-301
Preservatives: E-250, E-252
The product is packed in
boxes for food of around 2 kg.
The product has to be kept
in a dry and cool place for 20 to 30 days. (Menu)
It’s one of the most
famous of our products. It became I.G.P. in 1998 and this gave to
the place I.G.P. in 1998 and this gave to the places where it is produced reason
of great pride.
The peculiarity of the
climate, the feeding of the pigs and the thecnic of production make of it a real
culinary masterpiece envyed by the whole world.
The sapid but not salted
taste and the smell a little bit spicied are reached after different phases:
Salting, washing and final
seasoning.
Our suppliers are the most
famous of that particular place.
The best row hams make our
offers very rich but always in the respect of high quality and trasparency of
our company. (Menu)
Known as “Black Truffle of
Norcia and Spoleto” the “Tuber melonosporum Vittadini”
is identificable among others because of its ruvid crust with small warts
and its black and purple pulp with white venations.
Its size can goes from that
of hazelinut to that of an orange.
It is characterized by a
nice and delicate smell. (Menu)
- Phone
- +39 774-401563
- Fax
- +39 774-401563
- Address
- Via Timeo 17 00012 Guidonia (Roma)
- Email
- Informazioni generali: adricampsea@hotmail.com
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