Olive Oil

The Production
We have good news for you: From today on, this award-winning olive oil will kiss your white bread. This culinary pleasure is produced in the southwest of Sicily, near the historical city Agrigento. The Sicilian olives varieties, called Biancolilla and Nocellara del Belice, are responsible for this stunning full-bodied extra virgin olive oil and harvested by hand, when they are still green. After the crop in October the olives are washed in very modern hydraulic presses within a few hours. Afterwards the fresh and turbid olive oil runs a natural process of decantation. This production corresponds to the highest quality standards. And that is our priority.

The Taste
It’s refreshing just like grass, you have just cut; as strong as a shrub of immature tomatoes. Then there follows an affectionate Arrivederci that reminds you of sweet almonds and pines. This extra virgin olive oil contains more facets than a pot full of colours. That is our promise!


Aunt Maria says:
„This oil enriches cold and warm meat and fish dishes, antipasti and fresh white bread. Furthermore it is the basis for a sensational salad dressing. It’s mysterious as the moon and at the same time it is resplendent as the sun – that is the way an extra virgin olive oil has to be.“

Spice Oils

The Production
This spice oil is pressed with various citrus fruits. Or – and now pay attention – refined in finest handcraft with the real white truffle of Alba. Let one of the most precious mushrooms all over the world seduce you. The DI BENNARDO olive oil is enriched with fresh herbs and selected spices. For a due external perception at the end of the production process we fill this Lucullan mixture in a 100 ml Opera glass bottle. Because the DI BENNARDO spice oil wants to present itself. And we think: It has every right to do that.  


The Taste
Selected essences form this fragrant olive oil to a tasty crowning of culinary delights. Sweet-and-sour citrus freshness meets precious delight. And that is adapted for every occasion.


Aunt Maria says:
„It has a majestic taste in company with sea fruits, grilled dishes, salad dressings, salads and carpaccio… Mamma mia, I do not know, where to start!“

Aceto Balsamico

The Production
Beloved DON DANIELE. Fully certified organic to the strictest food standards; an unique exclusiveness. First it is obtained from cooked grape must. Than it runs a patient and natural fermentation process. It ripens for years to a real rarity of the Italian kitchen in oak, cherry wood or chestnut barrels. Aceto Balsamico – it is well known for its very high quality and its unmistakable fruity taste. Now you can convince of it for yourself. 


The Taste
What a blunt and sweet Balsamico Bianco, what a strong and spicy Nero! The viscid DON DANIELE Aceto Balsamico Invecchiato shines colourfully in the night. And it impresses the joy of every gourmet with a sweetish taste.


Aunt Maria says:
„Bianco and Nero belong on the salad; the Invecchiato is great on parmesan, Mozzarella or carpaccio. The brave ones of you will try the balsamic vinegar with vanilla ice cream or avocado. Just keep in mind: We are not getting younger in this life.“

Paté & Pesti

The Production
Aunt Maria. Our excellent artist in the kitchen and the inventor of the DI BENNARDO gourmet pastes. At the Tavola of her brilliant parties she spoiled the whole family with her homemade pates; still today the following generations keep her pate and pesto recipes as a closely guarded secret. At least there is one thing, which we can tell you about them: The gourmet pastes and pesto, made of selected Italian ingredients are nowadays still prepared by hand. And of course we add a lot of love to the production. But, shush!


The Taste
Enjoy a savoury firework of spices in the middle of mild, fruity summer resort. Just like razor-thin slices of chili with the power to inebriate a small Italian village. Aunt Maria definitely did a fantastic job.


Aunt Maria says:
„The pistachio pesto – mixed and boiled up with cream and parmesan – becomes a pasta sauce for the deities. The pastes refine every tartar due to their rustic spice. Furthermore, they are very delicious on roasted white bread for little bruschetta snacks.“

Antipasti

The Production
Do you know the seven inhabitants of the sun-drenched Sicilian fields? They all rose from someone’s passion of trying new things. Just because hard-core pioneers invented new dishes by cooking and grilling, we nowadays enjoy these varieties of antipasti made of seven creations. Sun-dried cherry tomatoes, the smallest artichoke hearts of the world, aubergines roasted over an open fire, juicy volcano olives and two homemade bruschetta mixtures build the core of these delicious antipasti, which turn your table into art.


The Taste
Sweet, sour, fruity, bitter, savoury – welcome to a culinary round trip all over the Italian “boot”. You do not even have to leave the house. What do you think about it?


Aunt Maria says:
„It can accompany all Mediterranean dishes, an aperitif or roasted white bread. Try the antipasti with your friends, because a tavola the Italians use to say: „sempre tutti insieme!“

Sughi

The Production
The laborious crop of the perhaps sweetest tomatoes of the world is the basis for this family recipe, which has been observed over the last generations. They are softly collected by hand and in this manner they find – together with the oregano harvested in the mountains – the way into our DI BENNARDO preserving jars. Enjoy them as a Sugo alla Norma garnished with the finest aubergines, as a powerful Sugo al Basilico with sun-riped tomatoes, earthy basil and oregano. Or try the spicy-fiery variant Sugo Arrabbiato with brave chilli: You are invited to lose yourself in these perfections.


The Taste
Your tongue is dodged around by smooth and low sounds of sea salt and fine running olive oil. A spicy firework awakes your palatine, while you kneel in this soft tomato pleasure. It is the precise avant-garde of the Italian culinary art.


Aunt Maria says:
„The Sugo al Basilico with earthy smelling basil has magnificent effects on the Pasta al Forno or on a Pizza. The Sugo Arrabbiato with chilli and oregano develops its spiciness on pasta dishes. And the Sugo alla Norma is the most adored Sugo of Sicily in combination with the roasted aubergines. Just trust me, an old flame never dies!“

Pasta

The Production
Another product from the mountains of Piedmont. There you find a small manufacture. It trustfully produces our Tajarin, Maltagliati and Tagliolini, which are razor-thin and cut by hand. Fresh spring water, eggs and the fresh hard wheat, named Grano Duro Extra Arancio are mixed in manual labour, until they become these miracles. Marked with the rating „Extra“, the semolina already emerges in the first crushing of the wheat and sparkles – in contrast to conventional semolina – in the most beautiful colours. The sweet Italian life rarely comes so close to our hearts. 


The Taste
The extremely thin and manually cut pasta products lie easy on the tongue. At the same time they are highly saturating. Enjoy one of the most exquisite Italian sins – now on your plate! 

 

Aunt Maria says:
„Plan – depending on the certain product – 3 till 11 minutes for cooking. The DI BENNARDO truffle products or our homemade Sughi develop a culinary peak performance in combination with these pasta products. A delight for the eyes, tongue, nose and the heart!“

Aperitivo

The Production
Baker master Domenico produced them in patient handwork in Piedmont. Mixed with the prestigious „00 flour“, yeast and fresh spring water. After exactly 21 minutes in the oven the Focaccia al Rosmarino gets golden-brown; before we brush it with longing sea salt, rosemary and delicate olive oil and we form it. In Apulia our taralli and our trecce are produced in handcraft as well. Now you are asking yourself, what crunches in such a hearty way? Than you should try our baked appetizers!


The Taste
You will taste a bouquet of freshness and spicy revelation, that is our focaccia. The mixture of grainy sea salt and mystical-bitter rosemary dances at the same time on the gourmet’s palatines and connoisseurs’ tongues, who are not interested in boringness in the kitchen.


Aunt Maria says:
„Prepare them as a gourmet-snack with cheese, fresh curd, sausage and vegetables – or with the DI BENNARDO gourmet pastes. What do you think? When is your next barbecue? “

Spices

The Production
We went out and started searching. And what did we discover? We found fresh oregano, grown in the mountains of Sicily, the evergreen rosemary from the Amalfi coast and self-confident thyme from the herbal meadows in Umbria. All the spices of the whole DI BENNARDO spices line contain just natural essences – we innately do not use additives and colourings. Because how would life be without real spice? You know the answer.


The Taste
It is earthy just like fresh basil, harvested on a morning in spring. The fruity and spicy Pepperoncino is a walk through warm summer rain. You read it yourself: The DI BENNARDO spices line carries us to poetic spheres again and again. An intense colour, because you eat with your eyes as well.


Aunt Maria says:
„Start with a little pinch and little by little add more to your own creations – because good things take time to ripen. By the way: On the finished dish the spices cause wonderful effects as a noble decoration. Come on, dare to try something new!“

Truffles

The Production
Let this picture melt in your mouth: Soft butter mixed with real white truffles and tasted with corned sea salt. Carpaccio of black truffles cut in thin slices and placed in fruity olive oil. Truffle honey enriched with best acacia honey and mixed with precious Tuber Magnatum Pico and Tuber Borchii Vitad: These DI BENNARDO specialities are produced in a manufacture in Piedmont near the small village Alba. Tasty truffle pastes, truffle oil and creamy truffle -Tagliolini with black pieces of truffles are also invited to the truffle party. You have to know: When Italians celebrate, they only choose the best guests.


The Taste
It is like an invitation into the spicy and tasteful parts of Italy. Follow this exclusive city guide that will inspire you and turn dishes with into a masterpiece its fresh acerbity. Fantastico!


Aunt Maria says:
„Let the truffle honey melt on a cheese. Soft truffle butter with cream and parmesan in combination with a delicious truffle sauce. Challenge gourmets with the intensifying oil of white truffles. And our noble truffle carpaccio turns enemies into friends. “ 

Presents

The whispering salute from a Vespa.
A warm sunray on the stones of a piazza.
That is the Italian zest for life, which you will find and love in our DI BENNARDO delicacies. We serve sociability and pleasure as a gift for customers, birthdays, Christmas or holidays. We produce presents with your corporate logo. Or we combine them with a lovingly designed greeting card together with an authentic recipe tip. 

Do you want to know which present is the best for your next event? We will be happy to advise you.

Ci vediamo in Italia!