Organic - Organic Farming - Products, Food, organic food - jam, honey

Miss Texas and Nocciolata: love at first sight …

Andrea Rigoni — Sat, 28 Jan 2012 14:57:01 +0000

Miss Texas 2011, Ms. Kendall Morris (between the best 5 at Miss America) is another great fans of Nocciolata.

Incredible, Fiordifrutta blueberries give colour and aroma to exclusive fabric created by Giovanni Bonotto, Italy

Andrea Rigoni — Mon, 23 Jan 2012 08:44:07 +0000

Previewed recently at the Pitti Uomo fashion show in Florence (considered the most important international event for menswear and accessories), the Bonotto extraordinary range of lambswool cloth was hugely successful. The fabric was in fact dyed by using Rigoni di Asiago blueberries, the same top grade organic fruit normally destined to make Fiordifrutta Blueberry jam.
The idea came to light during a meeting with the exceptional Giovanni Bonotto, 4th generation of the Bonotto textile family in Molvena, Vicenza who, together with his brother, Lorenzo, runs one of the most important and appreciated companies worldwide which still adhere to the great Italian artisan tradition of weaving quality fabric for luxury designers – and ourselves, Rigoni di Asiago, experts in organic food.
Giovanni Bonotto presented his creativity and basic concept of a Slow Factory, a new manufacturing model able to revaluate the handcraft culture by Italian Artisan Masters who work on vintage machines from the ’50′s : less production, more works of art, a manifest against industrial standardizing and low cost production.
Our passionate and scrupulous research for the most natural, wild and often forgotten berries with the best organoleptic content for our Fiordifrutta jams (and not only…) meant we knew which fruit would make the perfect match for Giovanni’s daring project: to use wild fruit as a colourant for fine fabrics.
During processing, a part of these indigo blue berries are sieved and the resulting puree is mixed with whole berries. Nutrients are extracted from the remaining paste (peel and seeds) with a hydro-alcoholic solution which is then filtered several times to eliminate the alcohol and form the blueberry extract to be used by Bonotto as a colourant.
In order to create their unique fabric, Bonotto uses wool from the extremely rare Australian black sheep. Traditionally considered an accident of nature, probably because they produce very little wool per year, breeders would kill these sheep rather than let them cross-breed, so Giovanni had to convince a farmer in Australia to keep 100 animals for him to get the brownish wool (not black as one may assume) for his cloth. RdA supplied the blueberry extract to be boiled with the wool for 8 hours ensuring full absorption.
The result was a fine brown cloth with a slightly bluish hue, a totally unique colour and texture …. but the blueberries did more than colour the wool, they left their wonderful aroma. The entire artisan process will carry its own certificate to guarantee its uniqueness for the creation of no more than about 30 pieces – individually crafted scarves and shawls with their own delicate scent.
Who would ever have guessed that one day the fruit for our jams would become a precious fabric…

RdA the Fancy Food Show, San Francisco: photos

Andrea Rigoni — Tue, 17 Jan 2012 08:48:09 +0000

RdA at the Fancy Food Show in San Francisco, 15-17th January, stand 4835

Andrea Rigoni — Tue, 10 Jan 2012 08:00:01 +0000

Once again, RdA will be at the Winter Fancy Food Show in San Francisco, 15-17th January (stand 4835), the 30th edition of the most important food and beverage show on the West Coast. Over 1,300 companies representing fine food from 35 different countries will be ready to welcome about 20,000 visitors.
For several years now, RdA has had its own sales office in Miami which covers the entire USA territory, with California being one of the strongest States thanks to local consumers who place a lot of importance on healthy food and wellness in general.
For us, this annual event offers a great occasion for our American sales team, headed by Alberto Carli, to get together with our distributers and clients as well as meeting Cristina Rigoni, Int. Sales Manager from Asiago head office. We also look forward to presenting our new creamy Italian Organic Raw Honey in large 10.6 oz jars (300 gr) and needless to say, offering our guests a taste of Fiordifrutta fruit spreads, Nocciolata and of course Honey.

A happy 2012 from Rigoni di Asiago

Andrea Rigoni — Sat, 31 Dec 2011 11:15:29 +0000

HAPPY NEW YEAR!

Merry Christmas

Andrea Rigoni — Fri, 23 Dec 2011 08:31:59 +0000

Cream of Nocciolata, biscuits and Fiordifrutta Mandarin

Andrea Rigoni — Mon, 12 Dec 2011 08:00:34 +0000

Ingredients for 4 servings

80 g Fiordifrutta Mandarin
250 g digestive biscuits
250 g Nocciolata
350 ml milk
100 g sugar
2 eggs
10 g flour
4 fresh mandarins
4 mint leaves

Alessandro Dal Degan »

Cooking Method
Boil the milk. Mix the eggs, sugar and flour together until smooth. Gradually pour the milk in, stirring continuously. Heat to 85°C (without a thermometer, until the milk starts boiling around the edge of the pan). Melt the Nocciolata into the cream and leave to cool. Crumble the biscuits. Use tumblers (preferably tall and narrow) to make layers of biscuits, Nocciolata, Fiordifrutta Mandarin. Top with fresh mandarins and mint leaves.

Loin of rabbit with herbs, Fiordifrutta Saville orange and radicchio with fresh goats cheese

Andrea Rigoni — Mon, 21 Nov 2011 08:03:37 +0000

Ingredients for 4 servings

1 rabbit loin
herb seasoned salt
100 g fresh goats cheese
white wine
2 oranges
6 leaves radicchio
salt
ground black pepper
extra virgin olive oil

Alessandro Dal Degan »

Cooking method:
Peel and finely slice oranges. Slice the radicchio. Sprinkle the loin of rabbit with herb salt and brown in a frying pan for 5 minutes. First place the raddichio on each plate, then place the rabbit loin arrange the orange slices followed by some crumbled goat cheese on top. Salt and black pepper. Serve slightly warm

Gorgonzola mousse, savoury biscuits, celery and pear salad with gooseberry cream

Andrea Rigoni — Mon, 14 Nov 2011 07:00:42 +0000

Ingredients Savoury biscuits

187 g eggs

165 g sugar

125 ml milk

165 g flour

75 g ground almonds (marcone almonds recommended)

lemon peel, ¼ lemon

20 g yeast

150 g extra virgin olive oil

extra virgin olive oil

a pinch of cinnamon

finely sliced celery ( a julienne)

Kaiser pears

lemon

Alessandro Dal Degan »

Savoury biscuits
Whisk eggs and sugar. Slowly add 200 ml milk, flour, almonds, yeast and lastly olive oil, lemon peel and cinnamon.
Heat oven to 200°C, bake without ventilator for 10/12 minutes, cool on wire-rack to evaporate excess moisture.

Ingredients Gorgonzola mousse

250 g gorgonzola cheese
300 ml fresh cream
200 ml milk
15 g pectine
50 g sugar
100 ml pastry crème – custard
50 g Rigoni di Asiago Gooseberry Jam
Freshly ground pepper

Alessandro Dal Degan »

Gorgonzola mousse
Using a large bowl, soften and blend the gorgonzola, cream and sugar and heat bain-marie. Separately, melt a pectin/quick-jell sachet in a little warm milk and then slowly stir in remaining milk. Stir this mixture into the gorgonzola and pour into cups and freeze.

Gooseberry crème
Mix gooseberry jam with pastry crème and sieve.
Defrost gorgonzola cups at least 30 minutes before using to serve at room temperature. Serve on hot toasted bread with celery and pear salad.
Garnish with gooseberry cream, sprinkle with ground black pepper.

Honey panna cotta, raspberries and biscuits

Andrea Rigoni — Mon, 07 Nov 2011 07:06:41 +0000

Ingredients for 4 servings:

250 g Cream
250 g Milk
2 spoons RdA Forest Honey
4 g Gelatine – previously soaked in cold water and squeezed
200 g Raspberries
4 g Digestive biscuits
15 g Brown sugar
4 Mint leaves
Fresh mixed berries

Alessandro Dal Degan »

Cooking Method:
Bring the milk, cream and honey to boil. Add the previously melted gelatine to milk and stir. Leave to set in the fridge. Put some raspberries in a dessert glass, crumble the biscuits on top and then spoon the panna cotta on top. Decorate with fresh mint leaves and a few berries.