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The Tramonti Pizza Kit contains all the quality ingredients for quick and easy pizza preparation, just as it is prepared in the Tramonti pizzerias on the Amalfi Coast
The "history of the pizza" in Tramonti dates back to the far Middle Age, when many rural ovens used to prepare baked bread whit wholewheat to supply the ships of the Maritime Republic of Amalfi. It was ideal for long journeys at sea because it could last for several months.
At the beginning of 20th century, most of families had got a wood burning oven and, every time they used it, it was common also to bake a pizza with same dough of bread and dress it with tomatoes, olive oil, garlic, oregano, lard and few baby cubes of fat meat.
Finally in 2010, after a long procedure, tha pizza has been recognized as a specific product from Tramonti by the Local Town Council.
Today, our aim for serving a good pizza is to use high quality ingredients, co-operating with the local supply companies.
Ingredients for the dough:
In a bowl mix the flour with water (strictly at room temperature). After a couple of minutes add the baking powder and salt only at the end. Knead the dough vigorously until you have a smooth and homogeneous dough for a maximum of 10 minutes, so as to avoid heating it. Let it rest for half an hour covered with a sheet of film, then prepare the dough pieces and let them rise for 8 to 10 hours. At this point, roll out, garnish and bake with tomato and anchovy fillets.
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Genovese pesto sauce is a typical Ligurian dressing where the main ingredient is fresh basil. To this dressing has been added the white truffle of Alba creating a combination of delicate flavors and scents Suitable for preparing pasta dishes such as spaghetti or lasagna with pesto. Great also for bruschetta preparation.
Salami in oil with truffle are of pure Piedmontese pork meat, aged for at least two weeks, then put in oil along with the precious black truffle of sliced Piedmont. Ideal for appetizers, aperitifs and various stuffings.
Salami with Barolo red wine in oil are made from pure Piedmontese meat, mixed with famous red wine Barolo and aged at least two weeks before being put into oil. Ideal for appetizers, aperitifs and various stuffings.
Whole wheat flour obtained by grinding wheat "Senatore Cappelli", a variety of hard wheat ever subjected to genetic modifications without being subjected to sieving, thus preserving all the bran content and greatly increasing fiber intake. This product is ideal for the preparation of handmade pastas.
Wholemeal flour is the basic product for healthy and proper nutrition as it retains the natural properties of vegetable fibers, proteins and mineral salts unaltered. This product comes from organic farming. Packages: 3kg (6 packs of 500gr) - 5kg - 10kg
Kamut wheat flour is mainly appreciated for its digestibility and its high protein content and vitamins. This particular flour has a flavor based on hazelnut aftertaste and is particularly suitable for pastry making and is very versatile in the kitchen. This product comes from organic farming. Packages: 3kg (6 packs of 500gr) - 5kg - 10kg
Spelled flour is obtained by grinding the wheat caries of the grasses family. Low in calories and gluten, this spelled flour is rich in protein and vitamins from group B. From the most decidedly flavored, it is suitable for the production of bread, pasta and sweets. This product comes from organic farming. Packages: 500gr - 5kg - 10kg
Pizzeria flour "Napoletan Tradition" is a type of flour that allows the preparation of pizza for a short leavening, suitable for take-away and cut pizzas. This type of flour allows to make thin and crunchy pizzas. The dough obtained with this flour needs to rise from 2 to 4 hours at a temperature of about 25 ° C. Packages: Cardboard bag by 25Kg
Pulcinella pizza flour is obtained from the mixture of grains that give the pizza tenacity, fragrance and taste according to tradition. Ideal flour to make a pizza with a thickness not too thick and quite soft, particularly suitable for baking in the oven. Yeast: 4 to 6 hours, at about 25 ° C Packs: 25kg paper bag
"Costa d'Amalfi" pizza flour has excellent craftiness features developed with the suggestions of pizzaiolo masters. After cooking the dough has a golden color and a good development of the cornice. Digestible and taste typical of true Neapolitan pizza. Yeast: 5 to 7 hours, at about 25 ° C Packs: 25kg and 10kg paper bag
"Vesuvio" pizza flour is ideal for preparing a high quality pizza, very soft, fragrant and easily digestible. Particularly suitable for staple-cooking operations: buns stored in refrigerated cells for several days before being used. Yeast: 8 to 12 hours, at about 25 ° C Packs: 25kg paper bag
Re-milled semolina flour is obtained by mixing the best hard grains. The quality and quantity of proteins present in the regrind allow a greater absorption of water by increasing the workability of the dough. It is recommended alone or mixed with flour in the preparation of baked products to enhance its rusticity and flavor. Packs: 25kg paper bag
The grinding with stone of type 1 flour has as its main characteristic to grind the whole grain of wheat at a low processing speed, thus maintaining the organoleptic and nutritional properties, thus giving the worked an authentic taste and a characteristic flavor. 100% Italian grain Packs: 10kg paper bag
This Aglianico Sannio DOP Reserve is produced on a hillside at the foot of Mount Taburno. Tired first in large Slavonian barrels and later in barriques for 24 months, it has a ruby red color and a fruity scent. This majestic wine is a full-bodied, enveloping palate. Alcohol content: 13.5% Serving temperature: 16 - 18 ° C Content: 75cl
This precious White Wine Pallagrello, already mentioned in the nineteenth century as one of the wines of the Bourbons, is reborn in the new millennium thanks to the majesty of the Caserta wine growers. It has a pale yellow color. It is large on the palate, with good flavor and excellent aromatic persistence. Alcohol content: 13.5% Serving temperature: 8 -...
Asprinio is a unique white wine of Etruscan origin in the world. The twelve-meter high scales are majestic with the poplars, giving birth to the long "maritate". It has a straw yellow color with typical green veins. The palate is highly dry, mineral and exceptionally acidic. Alcohol content: 12% Serving temperature: 8 - 10 ° C Content: 75cl
The Red Wine Solopaca DOP is born in Benevento's homonymous city. Tired first in oak barrels and then in bottles, the Solopaca DOP is ruby-colored with an intense scent of moss and berries harmonious to the palate. Alcohol content: 13.5% Serving temperature: 16 - 18 ° C Content: 75cl
The red wine Pipoli Aglianico del Vulture DOC is bright red with violet reflections. This wine has a strong aromatic integrity with hints of cherry and sour black cherry mixed with spice and vanilla. Good structure, long, balsamic finish, mature tannins and persisting aftertaste. Alcohol content: 13.5% Serving temperature: 18 ° C Content: 75cl
The red wine Pipoli Zero Aglianico del Vulture DOC is Bright red colour and intense and complex perfume, with hints of red berries and notes of vanilla. Wine without the chemical known as sulfur dioxide. Alcohol content: 13.5% Serving temperature: 16-18 ° C Content: 75cl Special features: wine with no Sulfites
The red wine Piano del Cerro Aglianico del Vulture DOC is deep red. Hints of blackberry and blackcurrents mixed with spicy, balsamic notes. Great structure, long, balsamic finish, persisting aftertaste. Alcohol content: 14.5% Serving temperature: 18-20 ° C Content: 75cl Vintage: 2013 reserve
The White Wine Pipolo Greco Fiano Basilicata PGI is Yellow with green reflections. Hints of white pulp fruit. Good acidity that enhances the wines freshness. Alcohol content: 12.5% Serving temperature: 10-12 °C Content: 75cl
The Rosè Wine Pipoli Rosato Basilicata PGI is bright raspberry pink. To the nose hints of cherry, sour black cherry and pansy. Elegant wine, with persistent floral finish. Alcohol content: 12% Serving temperature: 12-14 °C Content: 75cl
The white Muscat Wine Sensuale Basilicata PGI has a brilliant golden yellow. Fruity bouquet with notes of pear, peach, mango and just enough of that exotic touch of the Muscat grape. Light effervescent. Alcohol content: 9,5% Serving temperature: 10-12 °C Content: 75cl
Provolone del Monaco cheese is a valuable product in the Sorrento Peninsula - Lattari, only with raw milk. It 'a semi-hard cheese made of spun paste and aged for periods ranging from 6 to 18 months. Ingredients: milk, rennet and salt Weight: 1,2 Kg / 3 Kg
Goat cheese Conciato Romano still produced according to the ancient Roman traditions. It 'a cheese in a greatly reduced olfactory sensations dose of ripe fruit on the nose and tasting great personality, which can be up to a very pronounced spiciness. Seasoning: from 6 to 18 months Ingredients: sheep milk 80%, 20% cow's milk, rennet, aromas and wine...
This delicate snails pasta sauce is prepared using products of excellent quality and typical of the Piedmont region. Suitable for the preparation of first courses or to spread on bread bruschetta. Ingredients: Tornato,snails 22%, onions, celery, carrot, olive oil, salt, parsley, pepper, natural flavours
The red sauce with white truffle is prepared by adding the tomato pulp and all the other ingredients to the previously fried onion. The mixture is then cooked for a few minutes to mix everything homogeneously. Ideal for preparing tasty first courses. Ingredients:Tomato pulp, olive oil, onions, salt, sugar, basil, white truffle 0,1%, flavouring