Tasting Templeton

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• Tasting _at_ Templeton

Oxford, 17 April 2007
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• Altissima! is a UK company that has the
  support of some of the biggest hitters in the
  European catering industry representing the
  various products we sell offering each of our
  clients a unique level of service, quality and
  price
• Let us prove ourselves worthy of being your
  supplier!

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Altissima Ltd - Charcuterie
PARMA CURED HAM PROSCIUTTO CRUDO DI PARMA
Prosciutto comes from the upper thigh area of the
hind legs of the pig. Along with Parmigiano
Reggiano, this is the gastronomic symbol of
Emilia Romagna, itself the gastronomic centre of
Italy. Prosciutto di Parma is an entirely natural
foodstuff - the only ingredients should be pork
and salt.
Cantarelli Parma Ham is the result of the most
diligent selection of the best Parma Hams.
Tradition and experience together with the most
modern technologies, have allowed Cantarelli to
get a product of a very high quality, appreciated
and recognized all over the world.
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COOKED SHOULDER OF PORK SPALLA COTTA
Altissima Ltd - Charcuterie
Spalla Cotta comes from the upper part of the
fore-legs of the pig, in effect the shoulder.
Spalla Cotta specifically from the area of San
Secondo is produced in the lowlands of Parma and
is widely recognised as the benchmark for all
Spalla Cotta.
The Salumificio Ausonio Tosini was founded in
1951 at Mulazzano, near Langhirano in the
province of Parma. It began life as a family
concern, but gradually expanded to suppport
export capacity.
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BRESAOLA
Altissima Ltd - Charcuterie
Bresaola is produced using various cuts of beef
from the rump and thigh. There are 3 different
cuts with slightly different characteristics and
quality levels. Bresaola is cured in particularly
dry conditions, typical of Valtellina, resulting
in a very lean product in which any fat veining
is virtually unnoticeable.
Salumificio Paganoni is a small Company that
produce various kinds of cold meats and salami.
The company was born in the '80s, as a fresh-food
wholesale dealer.
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COPPA DI PARMA
Altissima Ltd - Charcuterie
Coppa uses meat from the upper neck of the pig.
The percentage of fat to meat can vary but should
be around 25. The meat is seasoned with a
mixture of salt and local natural aromatics. The
coppa is then stuffed into natural pork
intestine. It is massaged, tied with string and
placed in a special "curing room".
Salumificio Ravanetti was founded forty years
ago in the heart of the hills of Parma.
Experience and respect for tradition are blended
with modern technology in the production of
coppa, pancetta, fiocco and culatello.
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PANCETTA
Altissima Ltd - Charcuterie
Pancetta comes from the belly of the pig. It can
be produced in a number of shapes and sizes,
rolled into a cylindrical shape or flat (similar
to bacon). The meat is a bright pinky-red coulour
interspersed with layers of bright white fat.
When assessing the quality of pancetta the most
important features to check are the tenderness of
the meat and the brightness of the fat. The more
tender the fat the better the aroma and flavour
complexity of the pancetta.
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PARMIGIANO REGGIANO
Altissima Ltd - Cheeses
This venerable cheese has remained essentially
unchanged in nature and production method over at
least eight centuries. Geography, cattle breeds
and cheesemakers have all played their part in
creating a product capable of slow, lengthy
maturation and eventual complexity. The cheese is
made from raw milk gleaned from twice-daily
milking.
Parmigiano Reggiano will have been aged for a
minimum of 24 months and branded with the text
Qualità di Montagna (mountain quality).
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PECORINO SARDO
Altissima Ltd - Cheeses
Traditionally, this cheese was produced either
from raw milk, or milk that had been scalded by
immersing red-hot stones straight from an open
fire. The highly aromatic cheese is
characterized by the milk of the Sardinian breed
of sheep, raised on the mountains of the islands
interior, on grazing land rich with herbs and
aromatic shrubs.
Sardaformaggiwas founded in 1963 with the
objective of taking soft table cheeses to markets
outside of Sardinia, while producing other styles
of traditional Sardinian cheese. Production
takes place at Buddusò.
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PECORINO ROMANO
Altissima Ltd - Cheeses
This can be regarded as a compromise between
Pecorino Toscano (which is sweeter) and Pecorino
Sardo (sharper). Table cheeses are aged for 5
months, grating cheeses for at least 8 months.
All are made of pasteurised sheep's milk only,
using a natural lactic starter culture and salt.
Mature Pecorino Romano is a typical Italian
grating cheese, producing a uniquely flavourful
condiment. The cheeses are stamped with a D.O.P.
and consortium mark also identifying the producer
and the month and year of production.
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PROVOLONE PICCANTE
Altissima Ltd - Cheeses
Provolone is a pulled curd cheese like
mozzarella, produced from cow's milk while the
latter is consumed fresh, however, Provolone is
matured for a number of months. Although
originally produced in southern Italy,
production of Provolone is today concentrated in
the north, and the appellation "Provolone
Valpadana" relates in fact to cheeses produced
within a vast area of Lombardia and Veneto.
The classic Provolone Auricchio made from very
select milk, and using a proprietary rennet, is
long matured by experienced producers.
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Extra Virgin Olive Oil Giuseppe Calvi
Altissima Ltd - Oils
The Extra Virgin Olive Oil "Il Classico" is a
mélange of first cold pressed oils obtained
from olives harvested during the entire
production time (November-January) this gives to
this oil a great balance with a mild taste and a
warm gold colour, a lively perfume and a rich
fragrance. Try it on smoked salmon!
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Extra Virgin Olive Oil Costa dOro
Altissima Ltd - Oils
Organoleptic characteristics Appearence
limpid and dense Colour from light green to
green with golden yellow reflections Fragrance
lightly fruity, with a light perception of other
fresh fruit Taste sweet, balanced and
harmonious in the bitter and in the pungent
Ideal for Among the Extra Virgins it is the
most versatile. It is therefore recommended for
all kinds of dishes risottos, pasta and soups,
cold dishes, meat that is roasted, cooked by
vapour or in the skillet, white meat, all kinds
of vegetables, sauces.
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Extra Virgin Olive Oil Olearia Di Vito
Altissima Ltd - Oils
Olive oil encompasses such a variety of aromas
and flavours that there is an oil suitable for
every dish. As with wine, the sun, soil, climate
and quality of harvest all play their role in
determining its final character. Extra virgin
olive oil is the finest possible quality, not
manufactured or refined in any way. Acidity is
less than 1 (1g per 100g). Extra-virgin olive
oil comes from the first pressing of the olives
and is judged to have a superior taste. There can
be no refined oil in extra-virgin olive oil. The
Olearia di Vito is based in Abruzzo, in the
centre of Italy, in a beautiful promontory 500 mt
above the sea in one of the most healthy place of
the Italian peninsula.
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Aceto Balsamico di Modena Monari Federzoni
Altissima Ltd - Vinegars

• Balsamic Vinegar of Modena must have the
  following characteristics
• Liquid of a dark brown color, sweet sour taste,
  and aromatic odor
• Total acidity expressed in acetic acid of no less
  than 6 grams per 100 ml.
• Amount of alcohol not greater than 1.5 by volume
• Dry extract, excluding sugars, not less than 30
  grams per liter

Etichetta Nera (500ml) The famous black label,
with new shape and image. The ideal product for
those who use it frequently in the
kitchen. Ampolla (250 ml) The typical
container for the table is proposed especially
for dressing mozzarella and tomato or vegetable
salads.
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Aceto Balsamico di Modena La Villa
Altissima Ltd - Vinegars
From 1600 Bellei were charged with looking after
the extensive agricultural lands of the local
lords in the Modena area. This set the context
for their dedication to the production of
balsamic vinegar, the noble tradition established
by the Estensi Dukes. From the 19th century
onwards, Bellei began to produce balsamic vinegar
for domestic use, and in recent decades
production responded to market demand by
expanding to house a capacity of 3,000 wooden
barrels. The vinegar is obtained using classic,
traditional methods, involving the complex
process of barrel ageing and transfer. The
company produces vinegars ranging from one year
to over 25 years age.
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Aceto Balsamico di Modena Sasso
Altissima Ltd - Vinegars
P. Sasso Figli was founded in 1860 at Oneglia,
a port in Liguria in the heartland of oil
production and trading. In a short period of
time, thanks to dedication and skill, Sasso
became the principal producer of quality label
oils, up until that time the province of artisan
producers. Vinegar production was a natural
complement. The red wine vinegar acquires its
bouquet by ageing in oak and larch vats it is
ruby red in colour with a deep aroma, and a
harmonious, velvety palate. The white wine
vinegar is straw yellow in colour, has an intense
aroma and a harmonious, full and long palate.
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VOIELLO
Altissima Ltd - Pasta
Voiello Spaghettini The classic Neapolitan pasta
is elevated to a new level through Voiellos
painstaking attention to flavour and texture. A
great foundation for your classic sauce recipes.
Voiello pasta still is produced in old-fashioned
production technology the "trafilata al bronzo",
or bronze dies, an old-fashioned pasta-making
technique to add a distinctive color and texture
to the pasta. Pasta made of durum wheat semolina.
Weight 500gr.
Voiello Penne Rigate More than just a pasta
shape, Voiello Penne Rigate is a symbol of
classic Mediterranean cuisine.
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BARILLA
Altissima Ltd - Pasta
Tortiglioni are one of the most commonly used
pasta in Southern and Central Italy. Its exact
origin is unknown. Tortiglioni, a wide, ridged,
tube-shaped pasta, have holes large enough to
capture pieces of meat or vegetables in sauces.
They have ridges which allow them to hold more
sauce. Tortiglioni are ideal for meat or
vegetable sauces and are also perfect for baked
dishes made with sauce and cheese. A popular dish
is Tortiglioni alla Fiorentina, in which
Tortiglioni are accompanied with a meat sauce
from Florence.
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Riso Superfino Arborio BERETTA
Altissima Ltd - Rice
Riso Superfino Arborio Much appreciated by the
consumer for its large, long grains and
pearl-like centre, it has good cooking qualities,
with a starchy, slightly granular texture.
Perfect for risotto, timballi, particularly
risotto with a meat, mushroom or sausage based
accompaniment. Riso Beretta selects and processes
only rice that has achieved the desired degree of
ripeness and dryness, and uses an innovative
packing technique.
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Riso Superfino Carnaroli PRINCIPE
Altissima Ltd - Rice
Riso Superfino Carnaroli a very fine variety,
noted for the excellent consistency of the grain.
Absorbs sauces and seasonings well, and retains
a bite. The chefs favourite. Riso Principe is
based in Belgioioso, whose name recalls the
beauty of the location and the fecundity of the
fields, in the Bassa Pavese. The rice produced
in this area can be considered the best there is.
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Risotti Pronti GALLO
Altissima Ltd - Rice
The company was created in Genoa in 1856, with
the opening of a plant that cleaned imported rice
and exported it to South America. The success of
the enterprise inspired the owners to turn their
attention to Italian grown rice. The plant was
transferred to Navara then to Robbio Lomellina,
in the heartland of Italys rice growing
region. Risotti Pronti a range comprised of 14
different recipes (including saffron, spinach,
truffle, asparagus, four-cheese, etc), ready to
serve in 12 minutes with the simple addition of
water. For this tasting we brought the Risotto
al tartufo (truffle) gran ricetta classica.
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TUNA FISH
Altissima Ltd Fish Products
The Giacinto Callipo Conserve Alimentari Spa,
founded at Pizzo on 14th January 1913 by Giacinto
Callipo, is currently in the hands of the fourth
generation of the family. The business was the
first in Calabria, and among the first in Italy,
to can the highly regarded Mediterranean tuna,
caught via traditional methods. Initially it was
simply a way of using excess fish that could not
be eaten fresh, and was a seasonal activity,
relying exclusively on fish provided by local
fishermen in spring and summer.
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CERVIA ARTISAN SEA SALT
Altissima Ltd - Salt
The origins of the Cervia saltworks are lost to
history. Some have attributed their construction
to Etruscans, others to Greek colonies (Cervias
former name, Ficocle, supports the Greek
hypothesis). One thing is certain salt
production was already thriving in this area in
Roman times. In fact, it began with a single
small basin, the Camillone saltworks, which
continues to produce superior salt with ancient
methods to this day.
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SEGAFREDO ZANETTI COFFEE
Altissima Ltd Cofee and Biscuits
A passion for coffee has led to the Segafredo
Zanetti growing into a multinational company with
a worldwide presence. Its professional presence
has established it as the Leader of Espresso. We
offer a guarantee of the highest quality and a
wide product range as a result Segafredo
Zanetti is one of the favoured blends of top
European distributors. The company is present at
the world top raw bean markets. Its mission is
to present to the world the authentic ritual of
Italian espresso, the unmistakeable aromatic
blend, the experience, and to facilitate
consumption of coffee of the highest quality.
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VICENZI BISCUITS
Altissima Ltd Coffee and Biscuits
Savoiardi Vicenzovo Sponge Fingers According to
the original recipe, Vicenzi presents its classic
Italian ladyfinger that, first in Italyl, has
been officially certified by a Sincert accredited
authority. Vicenzovo is a very light and low fat
contents product, made with 26 of whole class A
eggs. This recipe is suitable for Italian
breakfast and home-made cakes. Available on 200
g.
Amaretto dItalia Vicenzi presents its classic
Italian crispy macaroon that, first in Italy, has
been officially certified by a Sincert accredited
authority. Vicenzi macaroon, with a typical
bitter sweet taste, is made with 15 of apricot
kernels, egg white and sugar. Available on 200g.
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PODERI BOSCARELLI
Altissima Ltd Coffee and Biscuits
Vino Nobile di Montepulciano D.O.C.G.
2004 Region Cervognano (Siena). Grape Variety
Sangiovese Prugnolo Gentile 90, 6 Malvasia Nera
e Colorino, 4 Merlot. Soil a calcareus soil of
alluvial origin, sandy with a good percentage of
lime and argil. Appearance Nose lovely nose of
dried herbs, leather, earth, vanillin
strawberry jam and plenty of plummy, flavorful
fruit Palate supple and appealing by the silky
tannins and black cherry finish. Serving
temperature 16-18C. Serving suggestions roast
and grilled meat, game and mature cheese. Gambero
Rosso 3 glasses (2006). Alcohol 14,0
vol. Total acidity 5,6
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RONCO DEI TASSI
Altissima Ltd White Wine
SAUVIGNON RONCO DEI TASSI 06 Region Montona
(Cormons). Output 13500 bottles. Grape variety
Sauvignon. Soil marl and sandstone at an
altitude of 150 m. Appearance straw yellow
Nose intense, varietal, reminiscent of
capsicum, peach and tropical fruit. Palate dry,
rich, good length the aromatic complexity remind
varietal origins. Alcohol abv 13 . Serving
temperature 10-12C. Serving suggestions
antipasti and first courses. Duemila Vini 4
bunches (2004-2005-2006). Gambero Rosso 3
glasses (2006-2007)
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LA STOPPA
Altissima Ltd Dessert Wine
Malvasia Passito Vigna del Volta Colli
Piacentini D.O.C. 2005 Region Rivergaro
(Piacenza). Output 10.000 bottles. Grape
Variety 85 Malvasia, 15 Moscato. Soil clayey
limestone, at an altitude of 250 m. Appearance
bright and luminous amber. Nose clean, pleasing,
refined and elegant aromas of dried apricots,
candied peel, caramel, peach conserve, dried fig,
almonds, honey and citrus zest, followed by a
pleasing note of vanilla. Palate sweet and soft
impact with intense flavours, which persists on
the palate the finish is long, with notes of
caramel, apricot and peach preserve. Alcohol abv
14. Serving temperature 14C. Duemila Vini 4
bunches (2001-2002). Gambero Rosso 2 glasses
(2001-2002).