At Cookie we are going back to first principals to bring you some of the best Italian products and mix them with the best of Scotland. Things that you will hard to find even in Italy. All brought to you direct from the people that make them.
Simply the best of Italy.
We have a return of some favourite Cookie products such as Pecorino from Sardinia, “Fiore Sardo” the Flower Sardinia, of ready to marry with great British Pears. New treats like Ciauscolo from Vitto, a spreading salami, to cover Cookie crostini. Coppa to sit next to toast and a rocket and orange salad. Some of the things we bring in might be a bit obscure so here are some pictures whet your appetites and give you an idea of where they are from.
A cheese from the harsh and beautiful rugged hills of the Mediterranean island of Sardinia. This is one of the great Italian cheeses. Still produced by smaller shepherds who age the rounds for months in cool cellars, for a traditionally rustic flavour. Firm texture, creamy, nutty finish which goes incredibly with a fresh pear.
We also have a Pecorino from the La Tuscia, once centre of the Etruscan civilisation, La Tuscia is North of Rome bordering on Tuscany and part of the Maremma, home to the first cowboys. This pecorino is a slightly milder cheese mixed with goats milk. Great for runner beans when they come into season and for the moment with home made chutneys such as apple and mustered.
We have a whole range of Charcuterie from our friends in Umbria
Great Guanciale “pork cheek” for our pasta
Cured in red wine for 20 days rolled in fennel seeds pepper chilli and salt stronger in flavour than Pancetta and the perfect base for a Carbonara or the non eggy version, Gricia or a great all’amatriciana.
Capocollo is a cured pork shoulder, soaked in white wine, salted and peppered and hung to cure.
Ciauscolo from Vitto
This soft sausage has a bold and assertive flavour and tenderness. It is made with shoulder and bacon meat, which is repeatedly minced to obtain a creamy texture. Mixed with black truffle and allowed to air-dry for 2 weeks. Delicious when spread on a slice of crusty Cookie bread and accompanied with slivers of green apple, or a little honey.
The original and most famous of Umbrian salami is made from the best cuts of pork following a traditional and age-old recipe. The meat is expertly hand-cut to obtain the correct balance of meat and fat. It is flavored with whole and crushed black peppercorns, garlic and salt, hand-tied in the pork gut and aged for up to 40 days.
Coppa di testa
This is a cooked meat like a marbled terrine with a delicate aromatic taste.
It is cut wafer thin like ham, it is seasoned with garlic, black pepper and salt, orange peel and lemon, it is steamed in a jute bag.
It can be served in thin slices with rucola and mature pecorino, toast and a slice of orange on the side to add to that citrus edge. It goes well with a glass of robust red wine.