Semifreddo with yogurt and Amarena cherries

Gustosa,
la vita
Table of Contents
History of TOSCHI .........................................................................................................................3
Traditional Balsamic Vinegar Of Modena P.D.O. - Production Process.....................................................4
12 Years Old Traditional “Affinato” Balsamic Vinegar Of Modena P.D.O. - 100 ml ...............................5
25 Years Old “Extravecchio” Traditional Balsamic Vinegar Of Modena P.D.O. – 100 ml..............................5
Balsamic Vinegar Of Modena PGI - Gino Toschi ..................................................................................6
Balsamic Vinegar Of Modena PGI ......................................................................................................7
Balsamic Vinegar Premium – Gemma Nera ........................................................................................7
Condimento Europa .........................................................................................................................8
Amarena Cherries Production Process ...............................................................................................9
Amarena Cherries In Syrup – Fruit Size 18/20 – 2.6Kg (5.73Lb) ..........................................................10
Balsamic Vinegar Topping 1lt. ............................................................................................................11
White Chocolate Topping – 900G (1.98Lb) ........................................................................................11
Recepies .........................................................................................................................................12
2
TOSCHI
History & Profilee
Toschi Company
The company Toschi was established in 1945 in Vignola (Modena), when Giancarlo and Lanfranco Toschi first
dipped the famous Vignola cherries into alcohol to preserve them and enjoy them all year round.
Fruits Steeped In Alcohol, Balsamic Vinegar
Over its 65 years in the business, the company has enormously enlarged its range of products; now they range
from fruits steeped in alcohol to liqueurs (Fragolì, Mirtillì, Nocino, Nocello, Lemoncello), from syrups to semiprocessed products for pastry makers and ice-cream parlours (Toppings for garnishes, ice-cream bases, etc.),
to the Aceto Balsamico di Modena IGP (PGI, protected geographical indication).
Quality Certification
The mission of Toschi Vignola Srl is to offer quality products to the market, at the same time respecting tradition and territorial features.
In 2000 Toschi Vignola received the UNI-EN-ISO 9001:2000 certification.
In 2006 it obtained the IFS certification for all its products.
‘90: FRAGOLÌ,
MIRTILLÌ’
LEMONCELLO
ICE-CREAM
BUSINESS
‘70: “LA FRUTTA
SPIRITOSA” and TV
COMMERCIALS
‘50: THE “CHERRY
BRANDY”, “TOSCHI
SUSETTA”, SYRUPS
and CANDIED SOUR
CHERRIES
2000: “ACETAIA GINO
‘80: TOSCHI
NOCELLO
‘60: NOCINO LIQUOR and
CHERRIES IN ALCOHOL
IN GIFT BOX
1945: THE 2 BROTHERS
GIANCARLO E LANFRANCO
TOSCHI STARTED THE PRODUCTION ON A COMMERCIAL
SCALE OF THE CHERRIES IN
SPIRIT
TOSCHI” BALSAMIC VINEGAR OF MODENA BUSINESS
TRADITIONAL BALSAMIC VINEGAR OF
MODENA P.D.O. - PRODUCTION PROCESS
T
raditional Balsamic Vinegar of Modena P.D.O. is made from the 'must' (unfermented
juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, San Giovese,
Sauvignon and Sgavetta. Nothing is added to it.
The must is boiled down in open pots on a direct flame: the extract (concentrated juice) from this cooking is
now a fruity syrup. At this point some 'mother‘* of vinegar can be added.
Then it is aged in a series of small barrels made of different kind of woods (chestnut, ash tree, cherry, mulberry, juniper and oak) having decreasing volume. Every year the smallest cask of the sequence provides a
few liters of balsamic vinegar, while the reduction due to concentration is compensated for by the addition of
cooked grape-must to the largest cask (taken by the “mother barrel”
- The finished vinegar is then presented to the DOC, a governing
body similar to those that govern the quality of French and Italian
wines, which performs the bottling process.
*'Mother' is a stringy, slimy substance that forms on the surface of the vinegar,
composed of various yeast and bacteria (especially mycoderma aceti) that
cause fermentation in wine and cider, and turn it into acetic acid - vinegar.
4
T
25 YEARS OLD “EXTRAVECCHIO”
TRADITIONAL BALSAMIC VINEGAR
OF MODENA P.D.O. – 100 ml
he Extra Old Traditional Balsamic Vinegar of Modena is an unique and precious product with a full and balanced flavor. It is obtain from a carefully
selected raw materials and the maturation period in wood ensure the product's
uniqueness.
20091
2/100 ml (3.53oz)/cs
• Ingredients: Musts of traditional Modena grape varieties, mainly Trebbiano, different kinds of Lambrusco, Spergola and Berzemino, with no additives.
• Aged: The must is cooked in open vats and placed in oak or wild cherry barrels.
Subsequent transfers between barrels, and slow aging,
give its unique characteristics. Extra Old Traditional is
ready only after 25 years. It has been awarded P.D.O.
(Protected Origin) status.
• Characteristics:
- Dense and strong in flavor. One drop is sufficient to lift the
flavor of Parmigiano cheese, meats, or fry ups.
- Excellent as a base for dressings.
- It has to be tried with strawberries and ice-cream.
- It is an extremely versatile tool for imaginative, creative
cooks.
12 YEARS OLD TRADITIONAL “AFFINATO” BALSAMIC
VINEGAR OF MODENA P.D.O. – 100 ml
O
ur 12 years old Traditional Balsamic Vinegar of Modena is famous and highlyprized all over the world. Preferably used uncooked, it is as its best with Parmesan cheese and strawberries. Wonderful on roast, it enhances the aroma and flavor of
any dish.
• Ingredients: Musts of traditional Modena grape varieties, mainly Trebbiano, different kinds of Lambrusco, Spergola and Berzemino, with no additives.
• Production Process: The must is cooked in open vats and placed in oak or wild
cherry barrels. Subsequent transfers between barrels, and slow aging, give its unique
characteristics.
• Traditional Balsamic Vinegar is only obtained after at least 12 years of love and
Modena dedication.
• Characteristics:
- One drop is sufficient to lift the flavor of Parmigiano cheese, meats, or fry ups.
- Extremely versatile tool for imaginative, creative
- Dense and strong in flavor.
- Excellent as a base for dressings.
- Great with strawberries and ice-cream.
- No refrigeration required.
5
20097
2/100 ml (3.53oz)/cs
cooks.
BALSAMIC VINEGAR OF MODENA PGI
- GINO TOSCHI
Balsamic Vinegar of Modena is a special condiment
produced by a highly specialized and traditional
method.
The compulsory production and aging operation
must take place within a defined area corresponding
to the provinces of Modena and Reggio Emilia.
The term “balsamic vinegar” can refer to two different products differing in the method and ingredients:
Balsamic Vinegar of Modena PGI and Traditional
Balsamic Vinegar of Modena PDO
Balsamic Vinegar of Modena PGI is a less expensive
version. The product ages in wooden barrels for a
period from 2 months to 3 years.
• Aged two months (PGI)
-
-
-
-
-
Concentrated grape must is obtained from specific
wine varieties Lambrusco, Sangiovese,Trebbiano,
Albana, Ancellotta, Fortana and Montuni
Vinegar aged to at least 10 years
Wine vinegar
These ingredients are mixed together and product is
then aged in Slavonic oak barrels for two months
Acidity 6%
• Aged three years (PGI)
Obtained with the same process but the product is aged
in Slavonic oak barrels for three years
- Acidity 6%
6
BALSAMIC VINEGAR OF MODENA PGI
B
alsamic Vinegar of Modena is made following the traditional and special
production process this region in Italy is known for and is a unique blend of
flavor contrasts – sweet & sharp, and spicy & mellow.
• Ingredients: Wine vinegar and cooked grape must.
• Aged: Minimum two months in oak casks.
• Characteristics:
- It has a rich, dark color, and a natural sweetness.
- Perfect when poured lightly over a fine steak, mushrooms, or other grilled
vegetables.
20298
- Excellent as an ingredient to make a special Dijon vinaigrette.
6/2 liter (0.53 gal)/cs
20095
- Europa pecial flavor and aromatic balance is derived from a high level of
2/5 liter (1.32gal)/cs
concentrated grape must.
- Gluten free product
BALSAMIC VINEGAR PREMIUM – GEMMA NERA
G
emma Nera was born in compliance with an established tradition that strongly characterizes the Modena’s area, with the intent to protect and promote
the culture that made ​​it so unique and prestigious in the world Balsamic Vinegar
of Modena.
Toschi's top production with a round and velvety taste. Bittersweet soul in a new
fullness to savor. Gemma Nera Toschi is created by simple natural ingredients such
as cooked must and the wine vinegar without the addition of caramel.
•
•
•
•
•
•
•
Ideal for preparations of refined cuisine.
Excellent on Parmigiano, ice cream and on strawberries.
Try the Gemma Nera balsamic vinegar in combination with sushi or tempura.
Aged: 2 months in oak barrels
Higher percentage of must (65%)
Sweeter
Thicker
7
20297
6/8.5 Fl. oz (250 ml)/cs
*Perfect as a special gift.
CONDIMENTO EUROPA
E
uropa’s Condimento is a full bodied and aromatic
condiment made from balsamic vinegar to decorate and garnish dishes. Thicker and sweeter than
balsamic vinegar, the high content of cooked grapes
must gives the product a low acidity and makes it ideal
for chefs to use in many different sweet and savoury
applications.
• Ingredients: Wine vinegar and cooked grape must.
• Aged: Minimum two months in oak barrels.
• Characteristics: Smooth and glossy, with an intense
brown color - a delicate fragrance of balsamic vinegar with a balanced bittersweet taste.
20077
20064
6/13.4 Fl Oz./cs 6/13.4 Fl Oz./cs
20062
6/13.4 Fl Oz./cs
Condimento Europa
• An excellent base for sauces and it is delicious on
20063
6/13.4 Fl Oz./cs
strawberries and gelato.
• This velvety condiment is perfect for putting your final touch on meat or fish dishes.
• This product is a special condiment obtained through the reduction of Balsamic Vinegar of Modena PGI.
- Already reduced
- Full bodied and aromatic with an excellent aroma
- Steady high quality standard
- Ready to use
- No thickening agents
- No caramel
• Condimento Europa is especially designed to decorate and garnish dishes. Ideal for dressing.
• Condimento is available in 4 flavors profile: Classic, Apple, Pear and Fig
• No refrigiration required
8
AMARENA CHERRIES PRODUCTION
PROCESS
A
marena is a type of cherry with strong and refreshing taste. It is a summer fruit that is ripe for picking in July. It contains vitamins A, B1 and C,
minerals and organic substances.
Sour cherries are one of the most famous Toschi’s products. Today, just as sixty-five years ago, only the
very best black Sour cherries are carefully selected, stoned and sweetened. Since 1945, amarena cherries
have been one of the most representative products of the Vignola Company. They are ideal as a garnish
for desserts, cakes and ‘semifreddi’ (ice-cream cakes) or to create very special ice-creams, milkshakes and
water ices.
Washing, storing and control of the amarena and cherries: They are put into baskets to be candied and
boiled; the skin becomes semi-permeable to sugar and to let any remaining sulphur dioxide come out.
Amarena and cherries are stored by diameter (mm), ranging from 16/18, 18/20, 20/24, 22/24. They are
stored in SO2.
The final stage consists in the laboratory analysis of the product and in its packing in food – grade tins.
Non alcoholic product
Gluten free
Yogurt
Ice creams and whipped cream
Top plain yogurt (low or full
fat) with Toschi amarena
cherries and stir.
Toschi amarena cherries
are ideal as a complement
to whipped cream or to
top cream, vanilla, milk or
yogurt ice creams.
Amarena syrup with
Prosecco
Semifreddo
with yogurt
and Amarena
cherries
Adding Prosecco to the
amarena syrup to obtain a
delicious cocktail.
9
AMARENA CHERRIES IN SYRUP – FRUIT
SIZE 18/20 mm & 16/18 mm
A
marena is a type of cherry with sour and refreshing taste that
grows in the Vignola region in Italy. It is a summer fruit that
is ripe for picking in July. This fruit contains vitamins A, B1 and C,
minerals and organic substances. Amarena cherries are one of the
products Toschi is most famous for.
• Ingredients: Cherries, sugar, water, glucose syrup,
coloring: anthocyanins (grape skin extract), flavorings, citric acid.
20299
• Characteristics:
20651
6/1 kg (2.20 Lbs)/cs
- Sweet and intense taste.
6/2.7kg
(5.73 Lbs)/cs
5 Years shelf life
- Only the very best black Amarena cherries are
5
Years
shelf life
16/18 mm
18/20 mm
carefully selected.
• Application:
- Pitted and sweetened as a garnish for desserts,
cakes and ‘semifreddi’ (ice-cream cakes).
- Excellent to make tasty ice-creams, milkshakes and water ices.
- Once the cherries are finished, it is possible to use the syrup for thirst-quenching long drinks,
ice lollies, water-ices and milkshakes.
• No refrigiration required
Cheese cake with Amarena cherries
Ingredients:
Almond Sable' pastry
500g flour
300g butter
200g icing sugar
2 eggs
50g ground almonds
2g vanilla
2g yeast
A pinch of salt
For the filling:
600 g Philadelphia cheese
160 g sugar
100 g eggs
40 g egg yolks
100 g cream
50 g flour
A pinch of salt
Vanilla to taste
To make the almond sable' pastry:
Soften the butter at room temperature, cream with the sugar, then add the eggs a little at a time. Add the salt,
vanilla and yeast and mix thoroughly. Add the flour; and mix rapidly. Let the pastry rest in the fridge for at least
30 minutes.
For the filling:
Beat the cheese thoroughly with a whisk, add the whole eggs and yolks beaten together. Add the sugar, cream,
salt, vanilla and then fold in the flour gently.
To assemble:
Line a baking tin with the sablé pastry and scatter Toschi Amarena cherries onto it then cover with the cheese
filling.
Cook at 170°C for about 25-30 minutes.
10
BALSAMIC VINEGAR TOPPING 1lt.
T
oschi’s Balsamic Vinegar of Modena topping is a unique product. Toschi toppings provide a
creamy garnish in an incredible selection of flavors: ideal for all catering professionals who
want to add a touch of fantasy when decorating ice-cream, cakes, yogurt desserts, milkshakes,
fresh fruit cocktails and other desserts.
• Ingredients: Balsamic Vinegar of Modena P.G.I, glucose syrup, sugar, wine vinegar, caramel,
thickening agent: pectin.
GMO Free
• Characteristics: This unique product is fluid, dense and smooth, with a sweet-and-sour taste
and smell.
• Application: Excellent to enrich and decorate ice-cream, cakes, yogurt, dessert and fresh
fruit cocktails.
20102
6/1Lt (2.20lb)/cs
3 Years shelf life
The bottles are fitted with our handy non-drip top/measuring cap, to avoid messy dripping.
No Refrigeration required
WHITE CHOCOLATE TOPPING – 900g (1.98lb)
T
oschi’s White chocolate topping is an excellent product for making tasty and creative dessert.
• Ingredients: White chocolate, sugar, vegetable oils, fat-free powdered milk, lactose, emulsifying agent: soy lecithin, flavoring. GMO FREE
• Characteristics: Creamy consistency, sweet and soft taste.
• Application:
- Ideal for all pastry professionals who like to use a touch of imagination.
- Excellent to enrich and decorate ice-cream, cakes, milkshakes, yogurt, dessert and fresh
fruit cocktails.
The bottles are fitted with our handy non-drip top/measuring cap, to avoid messy dripping.
20111
6/900g (1.98lb)/cs
3 Years shelf life
No Refrigeration required
11
RECIPES
Semifreddo with yogurt and Amarena cherries
Ingredients
Peeled sweet almonds 980g
Peeled bitter almonds 20g
Sugar 1000g
Honey 100g
Albumen about 320g
Toschi Amarena cherries 250g
Procedure
The sweet almonds and the bitter almonds are mixed in the mixer with sugar,
albumen and honey. The thus obtained mix has to look like a fine paste. Model
it by using the sache a poche and a small notched mouth on baking pans greased
with butter, it will keep the form it was put in.
Now the petit fours are decorated with the Amarena cherries and after standing for 7-8 hours, they are baked in
the oven at 230-240° C for a few minutes in order to make golden just the surface.
Amarena Cherry Tart
Ingredients
Toschi Amarena cherries or a
tin of Amarena
450g short pastry
225g milk
100g flour
250g sugar
8 egg yolks
Procedure to prepare the Amarena Cherry Tart
Roll out the short pastry and place it in a floured and buttered mould. For the
pastry cream filling: boil the milk. Mix together the egg yolks, sugar and flour and
add the milk to the mix, then bring it back to the boil. Pour the filling onto the
pastry in the mould. Bake in the oven at 1900 C for 35 minutes. Let it cool in the
mould, then arrange the tart on a plate and garnish it with the Amarena cherries.
Petit fours with Toschi Amarena cherries
Ingredients
Peeled sweet almonds 980g
Peeled bitter almonds 20g
Sugar 1000g
Honey 100g
Albumen about 320g
Toschi Amarena cherries 250g
Procedure
The sweet almonds and the bitter almonds are mixed in the mixer with sugar,
albumen and honey. The thus obtained mix has to look like a fine paste. Model it by using the sache a poche and
a small notched mouth on baking pans greased with butter, it will keep the form it was put in.
Now the petit fours are decorated with the Amarena cherries and after standing for 7-8 hours, they are baked in
the oven at 230-240° C for a few minutes in order to make golden just the surface.
12
Product List
Item#/Description
Pack Size
20091 - Balsamic Vinegar Aged 25 years
2/100 ml/cs
20097 - Balsamic Vinegar Aged 12 years
2/100 ml/cs
20298 - Balsamic Vinegar of Modena PGI
6/2 ltr/cs
20095 - Balsamic Vinegar of Modena PGI
2/5 ltr/cs
20297 - Balsamic Vinegar Premium - Gemma Nera
6/8.5 fl oz/cs
20062 - Condimento Balsamic Vinegar of Modena
6/13.4 fl oz/cs
20077 - Condimento Balsamic Vinegar of Modena and Pear
6/13.4 fl oz/cs
20064 - Condimento Balsamic Vinegar of Modena and Fig
6/13.4 fl oz/cs
20063 - Condimento Balsamic Vinegar of Modena and Apple
6/13.4 fl oz/cs
20299 - Amarena Cherries in Syrup
6/1 kg/cs
20651 - Amarena Cherries in Syrup
6/2.7 kg/cs
20102 - Balsamic Vinegar Topping
6/1 ltr/cs
20111 - White Chocolate Topping
6/1.98 lb/cs
13
205 Fencl Lane
Hillside, Illinois 60162
To order: Call: (800) 621-3372 - Fax: (708) 236-3100
E-mail: [email protected]