Bresaola della Valtellina PGI


It is simply the best bresaola of Valtellina, branded PGI. It is produced from the punta d’anca (i.e. topside without adductor muscle), a prime cut of bovine hindquarter, and with the finest spices and flavourings from all over the world. Ancient dictates are used in the production process, fruit of a century-old tradition which preserves the authenticity and freshness of the product, its unmistakable taste and the organoleptic qualities. Bresaola is an ideal food to respond to daily nutritional needs because it is rich in protein, low in fat, and an important source of potassium and vitamins B1, B6 and B12.

Rigamonti Bresaola IGP

Bresaola della Valtellina PGI


It is simply the best bresaola of Valtellina, branded PGI. It is produced from the punta d’anca (i.e. topside without adductor muscle), a prime cut of bovine hindquarter, and with the finest spices and flavourings from all over the world. Ancient dictates are used in the production process, fruit of a century-old tradition which preserves the authenticity and freshness of the product, its unmistakable taste and the organoleptic qualities. Bresaola is an ideal food to respond to daily nutritional needs because it is rich in protein, low in fat, and an important source of potassium and vitamins B1, B6 and B12.

Ingredients


beef
salt
dextrose
natural flavourings

Preservatives
E250
E252

Eating suggestions


As a snack, starter or second course dish. Ideal as an ingredient for simple, first course dishes which are healthy and tasty.

Nutritional values


Nutritional values
Protein
Carbohydrate
Fat
Pgi
697 kJ- 165 Kcal
31,8
<0,5
4g

PGI


WIKI

It indicates a mark of origin which is attributed by the EU to agriculture and food products for which a specific quality or characteristic depends on the geographic origin and the production of which occurs in a specific geographic area. To obtain PGI certification at least one phase of the production process must occur in a specific area.

CONTINUE

Cream of pumpkin with crunchy Bresaola della Valtellina PGI


RECIPES

Winning combinations


THE VARIETY THAT MAKES THE DIFFERENCE

The variety that makes the difference


There are more than 250 types of traditional Italian bread, with hundreds of variations. From north to south each region has its own specific types starting from the selection of flour, corn, spelt, kamut, buckwheat and hemp to its methods of processing and baking. Each region jealously protects the secrets for preparing good bread made as it once was. There is nothing left to do except combine ancient knowledge and gastronomic flavours and try to sink the bresaola into the soft dough of a rosetta roll or savour it with the crunchiness of pane carasau, a thin crisp bread from Sardinia, wrapped around the characteristic Turin breadsticks or on a slice of foccaccia, a flatbread from Liguria.

2017-07-18T22:55:29+00:00