Christmas Raffle Winner Announcement

Hello dear customers,

We are delighted to announce the winner of our Christmas Raffle.  And the winner is…

RATATATATATATATATATATATATATATATAAAAAAAAAAAAAAAAAAAAAAAAA – (drum rolll, in case you’re wondering…)

ANDREAS HOFFSCHILDT

Andreas will be taking home a goodie-bag with the following delicacies from Friuli: Salsiccia al peperoncino Wolf – or spicy salami to you and me; Ratatuie, Bio – Faleschini; Cream of Aubergines, Bio – Faleschini; Caciottina di capra – goat cheese; Wine vinegar La Subida. And a few sweet things: Maronen Crème, delicious in baking or on its own, home baked chocolate cookies, home baked biscuits with figs marmalade and lastly some Torroncini, for good measure. Lecker oder was?

Andreas please come any time during our opening times to collect your prize.

Everyone, we take the opportunity to thank you for your custom in 2014, and we look forward to seeing you again in the new year! And who knows, there may even be some more raffles…

New arrivals in time for Christmas

We have now received a fresh load of Christmas classics as well as some all-year delicacies from Friuli. So whether you are looking for a tasty gift or you just have a special craving…come and check out our goodies.

Christmas classics from the Dall’Ava range include:

 

Panettone, 1 kg – in the varieties: choco-orange, classic or glassato.

Gubana Maria Vittoria, in two sizes: 250g/450g – made with the finest ingredients from Friuli.

Strucchi Maria Vittoria –  450g of small individual gubanine  – each of them an innocent snack, just as long as you don’t polish off the whole box…

 

 

Focaccia in treccia, 600g – a plait-shaped soft brioche  with a gubana filling. Simply  delicious. And innocent, of course.

For those with a more savoury taste, you can indulge again in some Salame Casereccio and Soppressa Friulana  from Zoratti Salumificio, both made from Italian pork meat (DOP – di origine protetta – roughly ‘protected designation of origin’) with natural spices, with no gluten or milk derivatives.

Old time favourite salsiccia al peperoncino from Wolf is back in the house, and so is Mortadella with pistachios, and Prosciutto Crudo San Daniele Dok Dall’Ava, 14 and 24 months.

But let’s not forget to say ‘cheese!’

Caciotta Alto But, natural or smoked varieties, Frant cheese and beautiful and delicious goat cheese caciottine are back in store.

Plus we have stocked up on lovely honey varieties from Apicarnia, Wine Grapes vinegar from La Subida and a new entry: Cold Pressed Extra Virgin Olive Oil from Le Masse.

Lastly, you will also find a variety of our home-baked biscuits and cookies, nicely packaged up should you wish to give them as present.

Come and peruse…

Wine Vinegar La Subida now on sale!

Donath Salumeria Friulana is proud to be using amongst its ingredients Wine Vinegar – La Subida. An essential addition to any kitchen, this vinegar is guaranteed to bring out the best in even the most simple dishes.

As well as on salads,  try it on eggs, on hefty chowders, on asparagus and sprouts, on  fish and fish soups, in sorbets, or on fruit salads, such as strawberries and raspberries. Simply delicious.

In the words of its maker…“If it is true – and it is true – that a great wine is made with great grapes, it is from such great grapes that I make my great vinegar; you need a few years and, during such an interval, I must look after it, pamper it as if it were a baby child, still in its infancy”  - Josko Sirk

It is now a good time to get your hands on a bottle of La Subida, with the last few bottles  in store now on sale.

If we took a holiday, took some time to celebrate…

‘…Just one day out of life, it would be so nice….‘ and so it is with the wise words of Madonna that we would like to let you know that Salumeria is going to do just that, and close for our summer break on Saturday 19th July at 17:00, to reopen on  Monday 4th August,  at 10:00.

Until then, you can still enjoy our varying range of Panini, tramezzini, Quiches, Pizza and Focaccia bread, as well as hams, salami, cheeses and wines from Friuli, and of course our homemade cakes and biscuits.

We look forward to seeing you before we set sail and if not, on our return.

 

Aperitivo Lenitivo – Take two!

 

A month has flown by since our first Aperitivo Lenitivo, and we are now ready for the second take, this Friday 27th June, between 18:00 and 21:00.

As before, there’ll be yummy food to go with your large Spritz Aperol and a lovely room to keep warm in, should the Berlin summer hit out with a vengeance again…and if sunny (that would be lovely), we’ll take to the street!

As before, a prize will go to the person who brings the most people along, so ask your friends, family, colleagues.

 

And with no football games scheduled on the day, something to keep you occupied, or maybe just a breath of fresh air…

We are looking forward to seeing you this Friday!

The Autochthon Wine Fair is back!

Strong on the success of the first Autochthon Wine Fair in November last year, which saw some 30 wine producers from Friuli, South Tyrol, Austria, and Germany come together in sweet harmony and showcase wines to make even Dionysus and Bacchus proud, the team are at it again, and are delighted to present you the second Autochthon Wine Fairon 14th-15th June 2014.  

This year’s focus will include wines from Italy (FriuliTuscany, Umbria, the Marches, Trentino, Veneto, Piedmont), as well as Portugal, Spain, Hungary and of course Germany, with all in all some 25 wine producers presenting.

In the tasting hall, the wines and the bread will go humbly together, while in the back garden guests will be able to tuck into some traditional salsiccia Friulana, expertly prepared by the Master of the Grill.

And this year, something new! Autochthon’s very own fashion designer Manuela Pott, from Pott Manu-Facture, will be showcasing pieces from her collection, while Autochthon’s organisers Giuliano and Benjamin will also be donning their custom made outfits. We can’t wait to see them, rumour has it they are going to look very cool!

Tickets for this event are available to purchase online until 13th June, in person at Osteria Donath, and on the day.

Time to raise your glasses! (And slurp and spit…)

Join us for our very first Aperitivo!

On Friday 23rd May, Salumeria will be hosting its first Aperitivo evening! We are polishing our glasses, dusting off the Prosecco bottles, and getting the Aperol ready for action.

We’ll be serving some yummy bites too, and we even have a prize for the person who brings the most people!  We hope you can join us.

And we’re already thinking of our next one too, the last Friday in June. So save the date!

 

Feature: Faleschini’s organic conserves, sauces, mustards and more

Since 1990 Luigi has been running his certified organic farm ‘Azienda Agricola Luigi Faleschini’ at some 720m above sea level, in the mountain area of Valcanale in Friuli Venezia Giulia. Right from the start, vegetables and autochthon varieties of fruits such as apples, pears, plums and small fruits are grown during the summer and autumn months, according to certified-organic agriculture methods.

Alongside fresh produce production, the farm also operates an artisan laboratory in which vegetable conserves, vegetables in oil and sweet and sour, compotes, mustards, sauces and juices are produced, exclusively from fresh and organically grown fruit and vegetables grown in the farm’s own fields or when not, from other certified organic farms. The use of genuine and high quality ingredients, together with taking inspiration from old traditional recipes, confers the end products organoleptic properties, fragrances and taste akin to those of the much loved home-made preparations! The quality mark ‘Savors di cjase’ (home flavours) testifies to this philosophy.

In Salumeria you can find a small selection of these quality products. Just to whet your appetite, you can read about a few of them here…

Antipastino di verdure “in agrodolce” da agricoltura biologica (Sweet and sour vegetables antipastino) During the early autumn weeks, just before the autumnal frost sets in, any vegetables left in the fields, which will no longer mature, are used to make these sweet and sour conserves, according to a traditional recipe from valleys in the farm’s vicinity. Fresh vegetables such as green tomatoes, peppers, onions, are finely cut and mixed, then blanched into a mixture of naturally fermented wine vinegar, sugar and sea salt.

 

 

Antipastino di verdure “mediterraneo ” sott’olio (” Ratatuia”) da agricoltura biologica (Mediterranean Ratatuia) An ideal accompaniment to Pilaf’s rice, seitan, couscous or as a pasta condiment, this Ratatuia is made using fresh vegetables such as cherry-tomatoes, peppers, aubergines and onion, finely chopped and cooked in extra virgin olive oil and naturally fermented wine vinegar, with sea salt, sugar, capers and chilli, and then preserved in extra virgin olive oil.

Peperoni “sott’olio” da agricoltura biologica (Peppers in oil) Peppers cut into strips, blanched in wine vinegar and brown sugar and aromatised with ground pepper, garlic and basil, and then preserved in first-cold-press extra virgin olive oil.

Melanzane “sott’olio” da agricoltura biologica (Aubergines in oil) Chopped and then salted so to eliminate water, aubergines are then acidified in a warm mixture of wine vinegar, water, aromatic herbs and spices, and then preserved in first-cold-press extra virgin olive oil, capers, oregano and chilli.

Radic di mont (Cicerbita Alpina)”sott’olio” (Mountain Radicchio in oil) See our previous blog. 

Mostarda di pera (Pear mustard) Pear mustard is a delicious accompaniment to sweet and mature cheese, e.g. Stravecchio Friulano or sweet Grana Padano, and is also great with stews. Faleschini have produced a range of pear mustards to accompany young, medium or mature cheeses, as well as goat cheese and ricotta. At the moment we stock:

Senapata di pera (pear mustard sauce) Produced with pear puree made with local pear varieties, a natural mustard aroma, brown sugar and lemon juice. It is a perfect partner to mature sweet cheeses (e.g. Stravecchio), a classic accompaniment to stews or smoked fish (e.g. rainbow trout or smoked sea bass), and ideal also with raw fish fillets, shrimp and scampi.

Salsa di pera al pepperoncino (pear mustard sauce with chilli) Produced adding fresh chilli (previously acidified in apple cider vinegar), sugar and a little apple cider vinegar. Ideal with young cheeses, such as 2-3 month old mountain cheese.

For more information about Faleschini’s wide product range (including conserves, mustards, vegetables in oil, syrups and juices, compotes) please check their website, or just come see us.

 

Feature: Apicarnia Honey

You may have heard about the birds and the bees. Well, we don’t know much about birds, but we certainly know someone who knows one or two things about bees. The Garibaldi family of Apicarnia has for some 300 years been in the business of apiculture, or beekeeping to you and me.

To say ‘business’, however, is a bit of an understatement, and all of their work is driven by their philosophy of respect for the environment and all its living creatures, and zero waste. This they apply throughout their supply chain.

Their energy needs are satisfied entirely though their own renewable energy sources, such as a wind and hydro-electric power, biomass, and photovoltaic panels. They are certified organic, and alongside beekeeping they also run a ‘fattoria sociale’ (community farm) located within century-old forest around the very alpine and beautiful locality of Cercivento, where they grow vegetables, fruit and maintain the local woods.

Such activities allow Apicarnia to thrive for self-sufficiency, however for anything that they don’t grow, breed or make themselves, their purchasing policy is ‘seasonal and regional’. The farm has a very strong community commitment, welcoming anyone who may wish to spend some time there, whether for therapeutic or rehabilitation purposes, or simply an interest in its activities and values.

But what about the honey? Apicarnia’s one thousand’s beehives are scattered around Friuli Venezia Giulia’s territory, in order to make the most of the diverse microclimates it offers.  Indeed Apicarnia’s beehives are located at high, medium and low altitude terrains (including localities such as Fusine, Passo di Monte Croce Carnico, the hills around Gorizia and Udine), with their unique botanic varieties, each giving the honey very specific flavours and properties. And because Apicarnia have located their hives in areas free from industrial agriculture and pollution, they can ensure that the final product is as healthy as can be.

We are therefore delighted to be offering Apicarnia honey in Salumeria, not just because of the company’s work ethic, but also because they are quite simply delicious!

In store you can currently find the following honey varieties: Acacia, Mille Fiori (a thousand flowers), Lime, Honeydew, Chestnut, as well as Acacia Honey with Almonds, with Walnuts or with Hazelnut. We also have some very soothing lemon and honey drops.

So come and discover for yourselves what all the fuss is about!

 

 

 

PSSSTT! Apicarnia don’t just make honey, but a whole assortment of honey derived products such as sweets, face, body and hair products, soaps and of course candles. Check out their homepage for more information.

 

PANETTONE RABATTONE!

It doesn’t matter that Christmas is over, as far as panettone is concerned, it tastes just as great in January! (or February or March, for that matter) We still have a few artisan panettoni  left in store (500g and 1kg), from both our suppliers Dall’Ava and Maritani. Come and get your hands on one, they are 40% off!

We also have a few bottles left of the delicious San Biagio artisan beer (Verbum, Monasta and Gaudens variety) made to century old traditions in Monastero di San Biagio, Umbria.  A 75 ml bottle is now 9 Eur, instead of 12 Eur.