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Recipes

Home » Recipes (Page 2)
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14 Oct
First courses

Potato Soup with black Olives

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Ingredients 6 peeled diced potatoes 2 chopped onions 2 cups rice ½ jar of black olive paste 1 teaspoon thyme leaves 1 egg yolk ½ cup extra virgin olive oil salt and pepper. How to...

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14 Oct
Side dishes

Artichokes Salad

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Ingredients ½ jar Grilled Artichokes ½ jar Bella di Cerignola Green Olives A nice bowl of mixed salad to taste 1 cup of extra virgin olive oil salt How to make it: Choose at...

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14 Oct
First courses

Green Lasagna

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Ingredients 250 gr Eggs Lasagna 1 lt of bechamel 180 gr of Basil Pesto Premium Quality Parmigiano Reggiano cheese 3 boiled potatoes 200gr of green beans Preparation Soak the egg pasta sheets for a couple...

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14 Oct
Appetizers, Second courses

Burrata & Grilled Artichokes

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Ingredients 200gr Mozzarella (Burrata) Organic Artichokes with extra virgin olive oil Extra virgin olive oil

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14 Oct
First courses

Pumpkin Ravioli and Arugula Sauce

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INGREDIENTS: 300 gr of flour 3 eggs ½ kg of yellow pumpkin 200 gr of ricotta 1 vasetto di arugula sauce Parmesan cheese q.b. butter q.b. 1 onion salt & pepper   HOW TO MAKE IT: Mix the flour with the eggs and salt and knead....

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13 Oct
Second courses

Hamburger with Arugula sauce

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Ingredients 400 gr. choice ground beef 1 fresh tomatoes 1 mozzarella 1 onion cut into very thin slices 3 tablespoons extra virgin olive oil ½ jar rocket sauce salt and pepper fresh basil How to...

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13 Oct
First courses

Pennette in Red Pesto with Truffles

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Ingredients Pasta 500gr 1 jar red pesto with black truffles grated Grana Padano DOP How to make it: Put the water to boil in a saucepan. Once the water boils, add salt and drop the pasta When the...

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13 Oct
First courses

Tagliatelle with Truffle

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Ingredients: 500 gr. of Tagliatelle 1 jars of truffle sauce Butter   Preparation: Put the water to boil in a saucepan. Once the water boils, add salt and drop the pasta In the meantime, melt the butter in a...

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13 Oct
First courses

Tagliatelle al Pesto with Truffles

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Ingredients Tagliatelle for 4 servings 1 jar of Pesto with truffles 3 tablespoons extra virgin olive oil grated Parmigiano Reggiano cheese How to make it: Put the water to boil in a saucepan. Once the water boils,...

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13 Oct
Appetizers

Hard Boiled Eggs with Pesto Genovese

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Ingredients: 4 eggs 2 teaspoon of extra virgin olive oil 1/2 vasetto di Genovese pesto Salad (we propose asparagus, green bean and tomato)   How to make it: Boil the eggs, remove the shell and cut them...

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Our Products
  • Organic and Vegan products
  • Tomato Pasta Sauces
  • Sauces and Paté
  • Tomatoes Preserves
  • Pasta
  • Extra Virgin Olive Oil
  • Products in oil and grilled
  • Spices
  • Le Salse di Renato
  • Clusters
Appetizers
  • Caprese Salad with Pesto

    Caprese Salad with Pesto

  • Avocado with artichokes cream and tuna

    Avocado with artichokes cream and tuna

    Ingredients (for an avocado): – an avocado – 50gr of …
  • Burrata & Grilled Artichokes

    Burrata & Grilled Artichokes

    Ingredients 200gr Mozzarella (Burrata) Organic Artichokes with extra virgin olive …
First courses
  • Spaghetti with tuna, olives and capers

    Spaghetti with tuna, olives and capers

    Ingredients 500 gr. spaghetti ½ jar of Puttanesca Sauce 3 …
  • Tagliatelle with Truffle

    Tagliatelle with Truffle

    Ingredients: 500 gr. of Tagliatelle 1 jars of truffle sauce …
  • Ravioli with Porcini and clams

    Ravioli with Porcini and clams

Second courses
  • Hamburger with Arugula sauce

    Hamburger with Arugula sauce

    Ingredients 400 gr. choice ground beef 1 fresh tomatoes 1 …
  • Burrata & Grilled Artichokes

    Burrata & Grilled Artichokes

    Ingredients 200gr Mozzarella (Burrata) Organic Artichokes with extra virgin olive …
Side dishes
  • Artichokes Salad

    Artichokes Salad

    Ingredients ½ jar Grilled Artichokes ½ jar Bella di Cerignola …

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FATTORIE UMBRE SRL
  • Vocabolo San Carlo, Zona Ind.le
  • 05032 Calvi dell’Umbria
  • Terni, Italia
  • T. (+39) 0744 710294
  • T. (+39) 0744 710295
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OUR PRODUCTS
  • Organic and Vegan products
  • Tomato Pasta Sauces
  • Sauces and Paté
  • Tomatoes Preserves
  • Pasta
  • Extra Virgin Olive Oil
  • Products in oil and grilled
  • Spices
  • Le Salse di Renato
  • Clusters
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NEWS&EVENTS
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Additives and Acidifiers

Modified Corn Starch is a 100% natural product and OGM Free.
It is used in special recipes to make the sauce a little bit more dense, such as meat sauces. Does not Contain Gluten.

The Acidifying Lactic Acid, which is also 100% natural, is obtained from the fermentation of vegetable sugars. It is used in recipes containing meat, cheese, mushrooms to ensure that they do not change without having to cook for too long, which would ruin the flavor of the ingredients.

Citric acid, is obtained by fermentation and has natural origin. It is widely used in the food industry as acidifier.

Aromas

During pasteurization, in some specific recipes, some ingredients that have very delicate scents and flavors can lose intensity.
For this reason, in some limited cases, we add very small quantities of carefully Selected Aromas.

Pasteurization

The philosophy that inspired the formulation of all our Recipes has always been aimed at pursuing the simplicity of flavors and genuineness. This meant not to compromise on Quality of Raw Materials and to choose the most simple but traditional Preparation Processes. The conservation method chosen by Fattorie Umbre is pasteurization: when the recipe is prepared it is quickly placed inside the jars and hermetically sealed. Immediately after that the pasteurization takes place and consists in keeping the product at a given temperature for a given period of time so as to eliminate the microorganisms responsible of food spoilage. Through this process we can guarantee our products a shelf life of 30 months.

Beef's and pig's meat

Beef's meat, Pig's meat, Bacon

In Our Products we use only high quality meat from Italian and International Groups.

The supply chain is constantly and rigorously controlled to ensure high quality raw materials

Cheeses

Parmigiano, pecorino, ricotta

Depending on the different Recipes that we make for our brand or Private Label we use different Types of Dairy Cheeses.

  • Parmigiano Reggiano DOP
  • Grana Padano DOP
  • Pecorino Romano DOP
  • Pecorino Cheese
  • Mixed Cow Cheese (Without Lysozyme)
  • Cow’s milk ricotta

Vegetables

Carrotts, Onions, Celery, Aubergines, Zucchini, Peppers.

The Vegetables used for our recipes after the harvest are quickly washed, cleaned and freezing through process “I.Q.F.”.

This acronym is for “Individual-Quick-Freezing”.
Through this technology the cold penetrates quickly because each portion of the product is frozen in very fast times (2-4 seconds).

This process allows you to always have fresh Vegetables ready for use with organoleptic qualities identical to the starting vegetables.

Dried Fruit

Almonds, Pine nuts, Cashew Nuts, Walnuts.

The dried fruit used in our recipes are varied and various are the needs that we can satisfy.

Depending on the recipes required by the Customer, the quantity and type of dried fruit is balanced in order to achieve the desired consistency and flavor.

Dried fruit is an extremely energetic food and is an important ingredient for many recipes of pasta

Oil

Extra Virgin Olive Oil, Olive Oil, Organic Extra Virgin Olive Oil, Sunflower Seed Oil, Organic Sunflower Seed Oil.

In Our Goods we use mainly Extra Virgin Olive Oil and Olive Oil.

In some particular recipes, for exaple the Basil Pesto, in addition to the Extra Virgin Olive Oil we also add Sunflower Seed Oil.

The taste of Olive Oil tends to prevail over the taste of Basil and Cheese. In this way we can ensure that all flavors are perfectly balanced.

Tomato

Tomato Pulp, Double Concentrated Tomato, Tomato Puree, Organic Tomato Pulp, Organic Double Concentrated Tomato.

Our Tomato comes from Italian Cultivations and in particular from the cultivations of the North of Italy.

Tomato is harvested between July and August.
Then washed, peeled, cutted and prepared to ensure it’s conservation throughout the year.

After these initial operations is then placed in aseptic bags ready-to-use for our needs.

Basil

Cutted fresh basil with oil and salt

The Basil used in Our Pesto’s Recipes comes from the major producers of Italy.

Cultivated and Controlled according to the most modern and rigorous standards to allow it to grow during the natural period (beginning July-August).

After the harvest is immediately washed, cutted and putted under salt and oil according with Our request.

This is a natural preservation method that has always been practiced and allows to have this product even in the months following harvest.

The Basil is then placed in a refrigerated cell and will form the basis for our Pesto’s Recipes

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