Walnut pie.

Handcrafted walnut cake with abundant walnuts and caramel. The choice of high quality raw materials and the fragrance of the shortcrust pastry enhance the typical sweetness of the Lara walnut.

✅The soft caramel makes this cake indispensable in the winter seasons.

✅House specialty from the earliest times, this cake combines the flavor of tradition with the goodness of first choice ingredients.

✅We recommend pairing with a dessert wine, whether sweet or dry.

Format of 270g and 830g.

Nutritional values per 100g: energy 507kcal-2121kJ, lipids 29g (of which saturated 7.6g), carbohydrates 50g, sugars 29g, proteins 9.7g, salt 0.03g.

Ingrediants: 

>PASTA: flour of wheat, butter, sugar, candied orange (orange peel, glucose / fructose syrup, sugar), nut oil, egg, leavening agent: sodium bicarbonate. 

>FILLING: nights 25% (of total), sugar, put.

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🧀 Semi-hard cheese aged in Prosecco DOC wine.

Delicate, sparkling and fruity taste with slightly acidic nuances. 

Delicate flavor, with a pleasant vinous aftertaste.

Cheese from milk vaccine, aged at least 4 months and then immersed in tanks with marc and dry wine. Antonio Carpenedo's method provides precise immersion sessionsi, followed by periods of rest and drying, taking into account the T.U.T.A., acronym for Temperature, Humidity, Time and Environment, essential conditions for conferring aromas and flavors to cheese. Living material that must be respected and guided towards perfect transformation, which requires craftsmanship attention for each shape, for each batch in each single day of processing.

it has a delicate, fresh and fruity taste with a pleasant sour sensation. A cheese that can be defined throughout the meal. Excellent in combination with Prosecco DOCG wine or fresh and fruity white wines.

Cheese with thin rind of ocher yellow color and slightly open and straw yellow colored paste. Semi-hard cheese, pleasant to the touch, it breaks easily into portions with irregular edges.

The fresh and citrus notes which gives dry wine they blend perfectly with the delicate fruity and vegetal scent typical of the milk obtained from local farms. The delicate taste is enriched by the hints of citrus and green apple typical of dry wine marc. The herbaceous and dried fruit notes marry well for appetizers accompanied by fresh and fruity wines.

 250g pack

KIND OF MILK: Vaccine

TREATMENT: raw 

SEASONING: min. 4 months

SHELF-LIFE: 365 days

PAIRING: White Wines

Ingredients: Raw cow's MILK, salt, rennet, lactic ferments, LYSOZYME (from EGG), "Prosecco DOC" wine (min. 0.1%) and marc (min. 0.1%) in rind.

AVERAGE VALUES FOR 100 g:  Energy KJ 1862 / Kcal 449, Fats 38g of which saturated 27,2g, Carbohydrates 0,85g of which sugars 0g, Proteins 26g, Salt 1g.

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🧀 Semi-hard cheese aged in wine and Raboso IGT marc.

Delicate flavor, with a pleasant vinous aftertaste.

250g pack

KIND OF MILK: Vaccine

TREATMENT: Pasteurized 

SEASONING: min. 12 months

SHELF-LIFE: 365 days

PAIRING: Red wines

The cheese Drunk of Raboso it is the first creation of Antonio Carpenedo among his Cellar Cheeses dated as far back as 1976 and which gave rise to the Ubriaco brand. A success more than 40 years old during which experimentation and compromise with thehigh quality.

L'Ubriaco di Raboso is a cow's milk cheese and has a crust that takes on the classic burgundy color, testimony of the careful method of intoxication that transforms the pasta into a deep yellow with rare and small holes.

At the table it goes perfectly with polenta, a crunchy piece of bread it's a medium structured red wine. Excellent with del Red radish of Treviso, a combination of a unique territory.

The Ubriaco di Raboso cheese gives fruity notes of wild blackberry and morello cherry. The vinous notes are delicate and persistent, wrapped in a delicate but decisive slightly spicy taste. 

🥇 Press 🥇

He got the Spina d'Oro in 1996 at the dairy exhibition in Thiene, 2nd classified in the CASEUS VENETI 2013 competition in the category 'REFINED CHEESES IN VINACCE', 3rd place in the ALMA CASEUS 2014 competition in the 'EMOTION CHEESE' category and the bronze at the World Cheese Awards 2015-16.

Ingredients: Pasteurized cow's MILK, lactic ferments, salt, rennet, preservative: LYSOZIME (from EGG). "Raboso IGT" wine (min. 0.1%) and crushed grapes (min. 0.1%) in rind

AVERAGE VALUES FOR 100 g: Energy KJ 1775 / Kcal 428, Fats 36g of which saturated 25,62g, Carbohydrates 1,07g of which sugars 0,13g, Proteins 26g.

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Raisins in Jujube Broth.

Net weight 235 g. 

Fruit weight 100 g.

Liqueur 130 ml - Vol. 24% at origin.

INGREDIENTS: Sultanina raisins (43%), sugar, alcohol, jujube infusion, fruit and flavours, contains sulphur dioxide. 

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🧀 Cheese aged in barrique with high mountain hay.

Unique pleasantly aromatic flavor with an aftertaste reminiscent of the scents of hay and flowers.

250g pack

The fusion in barrique, between cheese and over 120 aromatic herbs from the high mountains. Conceived in the fresh meadows of the Dolomites, the Summer Wind embodies all the purity of the Carpenedo family's refinement technique.

Excellent with fresh white wines and Trappist beers. 

KIND OF MILK: Vaccine

TREATMENT: Pasteurized

SEASONING: min. 5 months

SHELF-LIFE: 365 days

PAIRING: Red Wines - Beers

Ingredients: Pasteurized cow's MILK, lactic ferments, salt, kid rennet paste. High mountain organic hay (min.0.1%) in crust. Origin of milk: ITALY. Store at + 2 ° C / + 4 ° C. CRUST NOT EDIBLE.

AVERAGE VALUES FOR 100 g: Energia / Energy 1927 KJ / 465 Kcal, Fats 40 g of which saturated 27 g, Carbohydrates 0.3 g - of which sugars 0 g, Proteins 27 g, Salt 2.3 g.

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Vino Bianco Spumante 373 Millesimato - BRUT

Vino Bianco spumante ottenuto con uve provenienti da sesto d’impianto a Belussera.

Il nome “373” deriva dal numero del mappale che indica la posizione precisa del vitigno: è a tutti gli effetti un Cru. Il tipo di terreno è ampiamente argilloso, su base caranto, tipico della piana alluvionale del Piave. La potatura invernale e la vendemmia sono state effettuate esclusivamente a mano con una selezione dei grappoli migliori per salvaguardare la qualità. Vinificato con pressatura soffice con presse pneumatiche, decantazione statica del mosto.

BOTTIGLIA da 0,75 L

AREA: Salgareda- Piana del Piave – Basso Trevigiano - Veneto

VENDEMMIA: manuale

VINIFICAZIONE ED AFFINAMENTO : Vinificato con pressatura soffice con presse pneumatiche, decantazione statica del mosto. Affinamento parte in acciaio, parte in cemento per circa 3 mesi. Successivamente passato in autoclave per la presa di spuma con Metodo Martinotti, ha fatto una fermentazione lunga per circa 6 mesi.

NOTE DI DEGUSTAZIONE: Colore giallo scarico. Leggero perlage, fine e persistente. Piacevoli note di frutta matura. Piacevolmente acidulo e sapido, fresco e fruttato. Di buona pienezza ed equilibrio.

GRADO ALCOLICO: c.a 11% vol.

TEMPERATURA DI SERVIZIO: 7°C/ 8°C

ACCOSTAMENTI: Il miglior abbinamento si presenta con cibi a base di pesce e piatti leggeri e delicati ma ottimo anche come aperitivo.

Conservazione in luogo fresco e buio.
Togliere il sacchetto arancio solo al momento del consumo.
Evitare lunghe soste in frigorifero.

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• Massima sicurezza
• 🌳Ecologico: realizzato in cartone riciclato, riciclabile al 100%

🍪 Zaletti with chocolate 🍪

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Zucca in Saor

Questa verdura tipicamente autunnale, grazie alla sua dolcezza, si sposa perfettamente agli ingredienti di questa particolare ricetta veneta che è il Saor!

Grazie al mix con cipolla, uvetta e pinoli nasce un prodotto ottimo per essere servito come antipasto o contorno, abbinato a secondi piatti di carne alla griglia oppure a salumi!

Formato 220gr

Ingredienti: Zucca (55), Olio Extra Vergine Di Oliva, Cipolle Bianche, Aceto Di Vino, Zucchero, Sale, Acqua, Uva Sultanina, Pinoli

Valori nutrizionali per 100g di prodotto : Valore energetico 1647 Kj/ 397 Kcal, grassi 33g (di cui saturi 4,7g), carboidrati 23g (di cui zuccheri 21g), fibre 1,0g, proteine 1,6g, sale 9,7g.

Tempi e modalità di conservazione: conservare in frigo dopo l'apertura. Lotto e da consumarsi preferibilmente entro il: vedi fondo del vasetto.

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