Langhe Nebbiolo DOC wine is produced with 100% Nebbiolo grapes. It is a full-bodied wine, a pale ruby red at the sight. The nose perceives the delicate fruity and floral notes. On the palate, it is full and velvety. It goes well with traditional Langhe dishes, with typical cheeses such as “Langhe Tome”, and Piedmont red meats. Available in 750 ml bottle.
Tongues of Mother-in-Law with Taggiasca Olives Mario Fongo
Tongues of Mother-in-law with Taggiasca Olives evoke the scents of Mediterranean cuisine.
A thoroughly research is dedicated to the mixture of flours, selected together with trusted millers, the olives are strictly Italian.
A recipe with an all-Mediterranean taste, these tasty and genuine Lingue di Suocera® with Taggiasca Olives are loved by everyone.
Ideal as an aperitif and to accompany meats and cheeses.
Soft wheat flour type "00", 10% Taggiasca olives, 100% Italian extra virgin olive oil 8%, natural yeast, salt.
They contain gluten.
NUTRITION INFORMATION (values for 100 gr of product):
- energy value: 446 kcal (1870 kJ)
- fat: 13 g (of which saturated fatty acids: 2.4 g)
- carbohydrates: 71 g (of which sugars: 1.9 g)
- proteins: 10 g
- fibres: 2.7 g
- salt: 2 g
Available in packs of 200 gr.
Store in a cool, dry and dark place.
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The “tongues of mother-in-law” is a typical Piedmont baked product.
They have a thin, irregular and elongated shape, they are in fact pulled by hand.
It is a dry bread, halfway between a breadstick and a leavened bread.
Their main feature is crunchiness.
They are an excellent substitute for bread for a quick lunch or dinner.
It was 1993 when this original and curious bread appeared on the tables of the most renowned restaurants in Piedmont.
After several attempts and tastings Mario Fongo with his wife Vittoria invented the right recipe for what have become the "Tongues of Mother-in-Law".
IL PANATÈ DI MARIO FONGO & C. SRL
Via Case Sparse Piana, 17 - 14030 ROCCHETTA TANARO (AT) - Italia
The history of the company is linked to the town of Rocchetta Tanaro, in the heart of the province of Asti where, in 1945, the first oven was inaugurated. The "long love story" between the Fongo family and the best Italian baking tradition begins.
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