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all things to bring back for you FROM italy

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 pecorino ceramic pottery
July 19th to July 26th
19.07 - 26.07 / 7 night

pecorino ceramic pottery

485 rewies

the beautiful little italian hillside town of deruta is known throughout the world for one thing: its spectacular pottery, or ceramiche maiolica, an industry that has been central to the economy of the town since the 14th century during the domination of the church. deruta reached its zenith in the 16th century with much of its pottery drawing inspiration from the renaissance and from painters such as raphael, who came from nearby gubbio. there are more than 300 ceramic firms in deruta today and it's still possible to visit the artists at work in some of the smaller shops, as well as the museo regionale della ceramica which is housed in what was once a franciscan monastery.

abruzzo wines such as: montepulciano d'abruzzo
July 19th to July 26th
19.07 - 26.07 / 7 night

abruzzo wines such as: montepulciano d'abruzzo

485 rewies

abruzzo (abruzzi) is an italian wine region located in the mountainous central italian region of abruzzo along the adriatic sea. it is bordered by the molise wine region to the south, marche to the north and lazio to the west. some of the most highly rated wine from abruzzo comes from the hillside vineyards in the northern provinces of pescara and teramo.

amaro montenegro
July 19th to July 26th
19.07 - 26.07 / 7 night

amaro montenegro

485 rewies

amaro montenegro is a traditional amaro distilled in bologna, italy. it is made using over 40 herbs,[1] bottled at 23%vol. the amaro was first produced by stanislao cobianchi in the late 19th century and is named after princess elena of montenegro. popular as an after-coffee drink (ammazzacaffè in italian) it is one of the few brands of italian bitters to have carved an image for itself through a series of successful commercials (aired on italian tv networks) which have linked the brand to images of adventurous, outdoor, manly living and situations.

amarone della valpolicella
July 19th to July 26th
19.07 - 26.07 / 7 night

amarone della valpolicella

485 rewies

amarone della valpolicella, usually known as amarone, is a typically rich italian dry red wine made from the partially dried grapes of the corvina (40% – 70%), rondinella (20% – 40%) and molinara (5% – 25%) varieties. the wine was assigned denominazione di origine controllata (doc) status in december 1990. on 4 december 2009, amarone and recioto della valpolicella were promoted to the status of denominazione di origine controllata e garantita (docg). total production for sale (including recioto) in 2008 was 8.57 million bottles.[1] the name amarone, in italian, literally means "the great bitter"; this was originally to distinguish it from the recioto produced in the same region, which is sweeter in taste.

aperol
July 19th to July 26th
19.07 - 26.07 / 7 night

aperol

485 rewies

aperol is an italian aperitif originally produced by the barbieri company, based in padua. aperol is now produced by the campari company. while aperol was originally created in 1919, it did not become successful until after world war ii. its ingredients are, among others, bitter orange, gentian, rhubarb, and cinchona. although it tastes and smells much like campari, aperol has an alcohol content of 11%—less than half of campari. aperol and campari have the same sugar content. however, aperol is milder and less bitter. campari is also much darker in color. aperol to be sold in germany has an alcohol content of 15% to avoid german container deposit legislation regulations. spritz, an aperitif cocktail, is often made using aperol.

baci chocolate
July 19th to July 26th
19.07 - 26.07 / 7 night

baci chocolate

485 rewies

originally from perugia italy, these wonderful chocolates are pretty much availiavble from all over the world. their most famous product are the "baci" chocolate "kisses" filled with hazelnut, wrapped in a multilingual love note. these love notes are written in either italian, english, french, german, greek, spanish, or portuguese

campari
July 19th to July 26th
19.07 - 26.07 / 7 night

campari

485 rewies

campari è la bevanda di punta del gruppo campari. si tratta di un bitter alcolico ottenuto dall'infusione di erbe amaricanti, piante aromatiche e frutta in una miscela di alcool e acqua, dall'aroma intenso e dal colore rosso rubino.

cantucci
July 19th to July 26th
19.07 - 26.07 / 7 night

cantucci

485 rewies

delicious biscotti with almonds, perfect with an espresso or after dinner digestif, such as vin santo.

cerasuolo wine
July 19th to July 26th
19.07 - 26.07 / 7 night

cerasuolo wine

485 rewies

â in general it means “cherry red” in color and can be used to describe the overall color of any rosato (rosã©) wine. the denomination of origin “cerasuolo d’abruzzo” is reserved for wines from vineyards in the region composed of at least 85% montepulciano.

emmenthal cheese
July 19th to July 26th
19.07 - 26.07 / 7 night

emmenthal cheese

485 rewies

emmenthal cheese is very popular in switzerland and easy to find in all parts, in street markets and shops all around. not to be confused with edam!

guanciale
July 19th to July 26th
19.07 - 26.07 / 7 night

guanciale

485 rewies

guanciale (italian pronunciation: [é¡wanë?tê?aële]) is an italian cured meat or salumi product prepared from pork jowl or cheeks. its name is derived from guancia, italian for cheek. guanciale is similar to the jowl bacon of the united states. production[edit] pork cheek is rubbed with salt, sugar, and spices (typically ground black pepper or red pepper and thyme or fennel and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight.

handmade italian leather products
July 19th to July 26th
19.07 - 26.07 / 7 night

handmade italian leather products

485 rewies

the italians are world famous craftsman and their work is renowned for being pricey, but of the highest quality! italy, especially florence, is well known for its high quality leather goods. from handbags and belts to leather jackets and bookmarks, you can find it in italy! know that quality leather and leather working products have been used and that human hands have crafted an item that you will find functional and durable. if you are looking for a good deal, be sure to shop out of season; january and july are the best months for this as retailers want to make space for next season's goods.

leonardo da vinci - catapult model
July 19th to July 26th
19.07 - 26.07 / 7 night

leonardo da vinci - catapult model

485 rewies

the scientific genius of leonardo da vinci is brought to life through this articulated model. the invention that inspired this snap-together replica is taken from the pages of da vinci's priceless and awe-inspiring notebooks. this model is made of plastic, snaps together and requires no special tools. the manual is very educational and teachs how this invention has evolved into what it is today. leonardo da vinci improved upon the already-established catapult design when he introduced his own vision the the age-old military launching device. the plans for the new catapult employed a hand crank that caused tension on the throw arm before releasing a projectile. no batteries required.

murano ashtray
July 19th to July 26th
19.07 - 26.07 / 7 night

murano ashtray

485 rewies

in the centre of venice you will find lots of shops selling venetian glass. we picked up a couple of nice murano ashtrays for gifts. they looks so nice we ended up keeping them.

murano glass
July 19th to July 26th
19.07 - 26.07 / 7 night

murano glass

485 rewies

going to venice you will find loads of shops and stools selling venetian glass. the all vary in price but you can get some really good deals especially as its the home or murano. venetian glass is a type of glass object made in venice, italy, primarily on the island of murano. it is world-renowned for being colourful, elaborate, and skillfully made. many of the important characteristics of these objects had been developed by the thirteenth century. toward the end of that century, the centre of the venetian glass industry moved to murano.

ortigia
July 19th to July 26th
19.07 - 26.07 / 7 night

ortigia

485 rewies

wide range of unusual perfumes, made in tuscany and inspired by sicily. my favourite is fico, a warm and powdery fig scent that conjures up images of a hot and sunny afternoon.

pane carasau flatbread
July 19th to July 26th
19.07 - 26.07 / 7 night

pane carasau flatbread

485 rewies

pane carasau is a traditional flatbread from sardinia. it is made by taking baked flat bread (made of durum wheat flour, salt, yeast and water), then separating it into two sheets which are baked again. pane carasau can last up to one year if it is kept dry.

pane carasau is the most famous kind of italian bread, or pane, originating in sardinia. another origin could be in the sardinian verb carasare, indicating the formation of the crust that characterises the bread.

parmiggiano reggiano cheese
July 19th to July 26th
19.07 - 26.07 / 7 night

parmiggiano reggiano cheese

485 rewies

parmigiano-reggiano called parmesan in english after the french name for it, is a hard, granular cheese, cooked but not pressed, named after the producing areas near parma, reggio emilia, modena, and bologna (all in emilia-romagna), and mantova (in lombardia), italy. under italian law, only cheese produced in these provinces may be labelled "parmigiano-reggiano", and european law classifies the name as a protected designation of origin. parmigiano is the italian adjective for parma. reggiano is the italian adjective for reggio emilia. the name parmesan is used for cheeses which imitate parmigiano-reggiano, with phrases such as "italian hard cheese" adopted to skirt legal constraints

pavesini biscuits
July 19th to July 26th
19.07 - 26.07 / 7 night

pavesini biscuits

485 rewies

pavesini pavesi are light sweet biscuits which melt in the mouth. they have no added fat and so they are a great idea for anyone who wants a quick low calorie snack with only 8 calories in each biscuit. they are simply made with flour, sugar, fresh eggs and nothing else. there are 8 portions in every confection which means that they are great to keep in your bag in case hunger strikes!

prosciutto
July 19th to July 26th
19.07 - 26.07 / 7 night

prosciutto

485 rewies

prosciutto, or specifically prosciutto crudo, is an italian air-dried ham. always served thinly sliced, this uncooked dry-cured ham is famous all over the world. in italian, the word prosciutto simply means ham, so when in italy it is important to ask for prosciutto crudo when ordering this air-dried specialty.

like most aspects of italian gastronomy, there is a lot that meets the eye when dealing with italian ham, known as prosciutto. however every region in italy that has pigs makes some variety of prosciutto but only a few are available outside of italy.     the story of prosciutto is really the story of pigs, since it takes the best pigs eating the right food to make a perfect ham.

puglia buffalo mozzarella cheese
July 19th to July 26th
19.07 - 26.07 / 7 night

puglia buffalo mozzarella cheese

485 rewies

whilst perusing the street markets in southern italy, be sure to pick up some local mozzarella.

ringo biscuits
July 19th to July 26th
19.07 - 26.07 / 7 night

ringo biscuits

485 rewies

italian biscuits ! really good ones !

sceblasti
July 19th to July 26th
19.07 - 26.07 / 7 night

sceblasti

485 rewies

troppe buone ! salentine !

traditional italian balsamic vinegar
July 19th to July 26th
19.07 - 26.07 / 7 night

traditional italian balsamic vinegar

485 rewies

unlike inexpensive "balsamic vinegar of modena" (bvm), traditional balsamic vinegar (tbv) is produced from cooked grape must, aged at least 12 years, and is protected under the european protected designation of origin (pdo) system.[1] (bvm has lesser protection under the european protected geographical indication (pgi) system.[2]) although the names are similar, tbv and the inexpensive imitation bvm are very different in 1046, the holy roman emperor henry iii was given a silver bottle containing a celebrated vinegar while passing through a town on his way to his coronation. the record of this visit is thought to be the first written reference to balsamic vinegar, a condiment once known only to those in the emilia-romagna region of what is now modern italy, and produced only in the provinces of reggio emilia —where henry iii was visiting —and neighboring modena. expensive to bring back but worth it.

ventricina
July 19th to July 26th
19.07 - 26.07 / 7 night

ventricina

485 rewies

la ventricina del vastese è un salume tipico del territorio vastese che raccoglie i comuni (30 comuni) al di qua ed al di là del fiume trigno, quest'ultimo linea di confine delle regioni abruzzo e molise. è uno dei salumi italiani più cari: solo carne nobile suina ne costituisce l'ingrediente principale con una percentuale di magro dell'ottanta per cento, mentre il grasso 20% proviene dalla parte dorsale più soda. è tutta tagliata a punta di coltello a formare cubetti difformi di 2-4 cm. una volta pronta la carne, nella concia viene immessa una percentuale più alta di peperone trito dolce ed una piccola percentuale di peperoncino. altro ingrediente il finocchietto. come conservante nella ventricina tradizionale contadina viene usato solo il sale. dopo 48 ore di riposo l'impasto viene insaccato nella vescica del maiale. in origine veniva usato lo stomaco del suino (il ventre) e da ciò il nome ventricina. la stagionatura è sempre superiore a 120 giorni.

ventricina cured meat
July 19th to July 26th
19.07 - 26.07 / 7 night

ventricina cured meat

485 rewies

whether they are made of pork, as is most often the case, or of beef, veal, buck, goat, chamois, venison, sheep, wild boar, or horse, cured meats (salumi in italian) were born of a need to conserve meat for months after the slaughter of the animal. the ancient romans prized the spicy pork sausages crafted in the southern region of basilicata (called lucania then, and giving rise to sausages named lucaniche still eaten today). and, fond of intensely tasty foods, they smoked or salted whole pig thighs, yielding savory prosciutti not unlike those still made in mountain villages across italy.

the sausage is produced using loaves of lean meat exclusively from the pork's thighs, added with pieces of hard fat. one of its secrets consists in only using locally bred animals, mainly fed with cereals and dried legumes; such a diet ensures a particularly lean meat and a peculiarly-consistenced fat. the animals used are adult sows, their weight ranging from 150 and 200 kilograms.

ventricina cured meat
July 19th to July 26th
19.07 - 26.07 / 7 night

ventricina cured meat

485 rewies

whether they are made of pork, as is most often the case, or of beef, veal, buck, goat, chamois, venison, sheep, wild boar, or horse, cured meats (salumi in italian) were born of a need to conserve meat for months after the slaughter of the animal. the ancient romans prized the spicy pork sausages crafted in the southern region of basilicata (called lucania then, and giving rise to sausages named lucaniche still eaten today). and, fond of intensely tasty foods, they smoked or salted whole pig thighs, yielding savory prosciutti not unlike those still made in mountain villages across italy.

the sausage is produced using loaves of lean meat exclusively from the pork's thighs, added with pieces of hard fat. one of its secrets consists in only using locally bred animals, mainly fed with cereals and dried legumes; such a diet ensures a particularly lean meat and a peculiarly-consistenced fat. the animals used are adult sows, their weight ranging from 150 and 200 kilograms.