The holidays are just around the corner, and the most on-trend Italian chefs on today's culinary scene have created gifts to make Christmas even more special. Whether it's a box or hamper, filled with Italian-made and handcrafted items, or a kit to be able to reproduce starred dishes within the household, each thought represents a loving gesture for us to be able to store joyful memories with loved ones.
Introduction
When it comes to gifts, the challenge becomes daunting, especially since the countdown has begun and there are a good 14 days until Christmas. There are those who have already written the letter, precisely indicating wishes and preferences, and those who still do not even know where to start. Among the most popular solutions are gift cards, which are practical and versatile, perhaps provided by a renowned starred restaurant, why not. On the other hand, the recipient will be free to choose the most suitable juncture to enjoy an experience with flair.
Yet, with the arrival of the holidays, some of the largest Italian brands have decided to suggest to the public some alternatives designed specifically to make their mark. We are talking about cadeaux that have nothing to do with the classic packages, filled with products seen and seen again on the shelves, among the supermarket aisles. These are goodies of the highest quality, made with care and precision, celebrating elegance and good taste, in the true sense of the word.
The following are a series of suggestions designed to turn a simple gift into a pampering treat to be shared at the table with loved ones, many of which can be found online.
Roscioli
From Rome's most famous “delicatessen with kitchen” comes the pasta and sauces kit, containing 500 g spaghettoni, and three glass preparations of 270 g each: cacio e pepe, amatriciana and tomato and basil.
Ideal for the ultimate gourmand, for those who admit to eating pasta dishes even at dinner, and are not afraid to declare themselves a die-hard lover of steaming, topping-filled carbs.
Cavallino
On the online shop of Cavallino, restaurant born from the unique collaboration between Ferrari and Francescana Family, there is a special collection of items, to offer as gifts or to treat yourself. Very interesting are the Dragée made with Cravanzana hazelnuts, hand-caramelized and bassinated with three layers of different chocolates; the Napolitains with 75% São Tomé and Príncipe Grand Cru fondant; the Giandujotto with cocoa and Piedmont hazelnuts; and the Pralines, a selection of three artisanal chocolates with an unmistakable profile, evoking speed, not coincidentally they have the silhouette of the Daytona SP3: Arriba 75% Gran Cru fondant, Villa Manodori balsamic vinegar and Cravanzana hazelnut; Gianduja exterior, artisanal black cherry jam from Vignola; Piedmontese milk chocolate, pistachio cremino, extra-virgin olive oil from Sicily.
The cookies, both almond and chocolate, are perfect to brighten tea time.
While only at this time is sourdough panettone, made through a double leavening process of more than 48 hours, available. With a soft and moist texture, enriched with candied fruit, it is wrapped in a tin with a distinctive design.
Acetaia Maria Luigia
The Villa Manodori brand refers to Massimo Bottura's luxury condiments, developed in the heart of the Emilian countryside, more specifically at Casa Maria Luigia, where there is also anacetaia. Ginepro and Ciliegio are two special edition balsamics, both embellished with an informative brochure, a spoon worked in ceramic and the special dispenser. The former, dedicated to Grandma Ancella, disperses hints of smoked wood, chocolate, coffee and incense. Use on grilled meats, to marinate vegetables, on fruit or pumpkin pies.
The second evokes the sourness of red fruits, inspired by the chef's childhood memories of enjoying the juicy Vignola cherries during the summer. Excellent paired with Parmigiano Reggiano.
You might also be intrigued by the mini-size cocktail box: Dew, woody and herbaceous, mixed with London Dry Gin and Vermouth; LUV on the Rocks, with verbena, citrus and carob, tea liqueur and cocoa tincture; MO - TO (Milan - Turin), simply Vermouth and Bitter. The hallmark that unites the trio is a hint of vinegar.
Camaparino in Galleria
The house of the aperitif par excellence recommends to mixology enthusiasts a super novelty, its Prebatched Cocktail line, exclusively at the Camparino in Galleria Vittorio Emanuele II in Milan. The three cocktails that are among the most popular with customers are enclosed in a “bottle” format. The Cask Negroni, with Campari Cask Tales, 1757 Vermouth di Torino Rosso and Bickens London Dry Gin, has an intense aroma; it would be optimal to consume it in a tumbler with ice and a slice of orange.
Instead, the Boulevardier combines Campari, Wild Turkey Bourbon and 1757 Vermouth di Torino Rosso, which is rich and enveloping. Serve it ideally in a chilled coupette glass, with orange zest. In contrast, the Margarita gives off exotic notes: Espolòn Tequila, Grand Marnier Cordon Rouge and agave syrup, unmistakable on the palate, topped off with a generous squeeze of lime.
Peppe Guida
All the way from Campania, or rather from Vico Equense, Peppe Guida's (1 Michelin star) magical treasure chest of tradition capable of sending the glycemic spike into orbit. Inside are the sweet treasures of a land mosaic of colorful landscapes, brushed by the sea and caressed by the sun: struffoli, first fried and then caramelized with honey, mostaccioli, very spicy, and roccocò similar to flattened doughnuts.
The hamper is more plentiful, each typical Neapolitan delicacy is chosen by Guida himself with care and meticulousness.
Ernst Knam
Ernst Knam's Cooking Classes, single-topic, three-hour long, will take place in Milan, at Via Sciesa 15, corner of Via Anfossi, near his historic pastry shop. Singular opportunity to be able to be followed step by step by one of the best pastry chefs on the peninsula, or to attend the show-cooking. The limited seats (8 for the practice and 15 for the demonstration) allow you to experience the training with serenity and concentration and to have a direct confrontation in case of doubts or curiosity.
In addition, the Pollock Snow Tree conceived by the maître chocolatier par excellence can be shipped without too much trouble thanks to its shockproof packaging. A real gem to arrange as a centerpiece on the most enchanted night of the year.
Ciccio Sultano
They could not miss the 100 % Sicilian delicacies, signed by Ciccio Sultano. In the sweet basket you will find two packages of organic cookies, traditional panettone, citrus jam prepared by Corrado Assenza and pistachio cream.
In the savory one, the ibleo cosacavaddu, caponata, ibleo capers, pork sausage, pork salami, cherry tomato sauce, anchovy filets, Neurone sauce, ancient grain pasta, “incamminate” black olives, Mola rossa extra virgin olive oil with chili, as well as panettone and cookies.
Da Vittorio
How many people dream of being able to taste the world-famous Paccheri alla Vittorio, and how many have had the chance to try them instead, and now can't wait to be able to replicate them? Well, you should know that the Cerea family hasn't excluded anyone at all, not even those with celiac disease: there are boxes available for 4 people that include 400 g of paccheri, 800 g of San Marzano D.O.P. tomato (60%), Pachino I.G.P. tomato (16%), yellow Datterino tomato (12%), extra virgin olive oil (10%), 200 g of Parmigiano Reggiano, 100 ml of extra virgin olive oil, 0.5 g of chili pepper and the iconic bib.
We also report the one that contains all the ingredients of risotto (carnaroli) with Riserva Del Fondatore pecorino cheese, caramelized figs and walnuts, also for 4 people.
Viviana Varese
From the web page of Viviana Varese, chef of Alice, a site within Eataly Milano, stands out the Gin, with hidden tones of pepper and pomegranate, which was born from the meeting between the dining room and the kitchen, to be sipped straight with ice or within a drink.
FAAK, also promising, is a Terre Siciliane I.G.T. 2022 white wine from Eterna Vigneti winery, acidic, mineral and vibrant, from volcanic soils.
Cannavacciuolo
From Antonino Cannavacciuolo's shop, the Christmas pralines, inside a refined box, alternate between the two types: one more suitable for children, on the surface handmade drawings of cute reindeer give harmony to the whole. Their white chocolate shirt hides a creamy orange heart. The other for grown-ups, covered with gold-colored dark chocolate and a mulled wine ganache.
While the hexagon of temptations embodies Forrest Gump's historic quote “life is like a box of chocolates, you never know what you're going to get”. Fishing strictly with your eyes closed, you might come across saffron millebolle, Timut pepper crunchy, or whiskey and coconut truffles.
Alajmo
To ensure that the morning of the 25th starts off on the right foot Alajmo amazes with the breakfast trunk: dry and soft cakes, shortbread biscuits made in the MammaRita workshop to go with 80% extra raspberry jam, and Ottimax pistachio cream.
For New Year's Eve dinner , Chef Massimiliano goes from appetizer to dessert through delicacies of the highest order: fusilloni, paccheri, tomato filet, cherry tomatoes from the hills, truffled cotechino, lentils, sweet and sour giardiniera, red onion, vanilla sbrisoliona, and torta fiocco.
Aimo e Nadia
Aimo and Nadia Moroni pay homage to Milan with the package that includes 24-month aged Parmigiano Reggiano DOP, premium carnaroli rice and organic saffron pistils, and Negrini and Pisani's unprecedented formula, which reveals the secrets of risotto alla milanese.
Indispensable for every gourmet is the set that embraces organic extra virgin olive oil of the Coratina variety, Pisani tomato puree, ad hoc Apulian taralli and bronze-drawn Gragnano Vermicelloni pasta.
Niko Romito
Niko Romito plays tricks with the tasting of infusions (relaxing, energizing and digestive), consisting of medicinal plants and herbs with natural organoleptic properties, sourced from controlled organic farming and certified by ICEA. Satisfying for those who need to warm up and rejuvenate after a busy day.
Instead, for the first light of the day detox and purifying nectars (apple, ginger and celery or apple, carrot and lemon), a brioche, the pandolce, to be combined with fruit spread, three variants: blueberry, peach and orange.
