Your Gateway to the Italian Market

Business e via Italy (BEV) is a business service provider. It’s been designed to help anyone set up in Italy, enter the Italian market or find a business for sale. BEV also helps Italian companies reach international trading partners.

BEV’s mission is to be the best and most comprehensive online information source for and about Italian business. The BEV network has become the best of its kind in terms of its services and its international approach. There are English, Russian, Chinese and Italian speaking consultants, so that you can have just one contact for all your needs.

About

C O N T E N T S O F P R O D U C T C A T E G O R I E S

food/4. wine/36.

food Jams/5. Honey/10. Extra Virgin Olive Oil/12. Ready Made Food/24.

4

jams

The products of “Colline di Evagrio” born in Abruzzo from agricultural and culinary traditions untouched yet.

Following ancient Mediterranean recipes we pack fruit and vegetables from family farm who cultivate their farms with humility and wisdom. We use high quality raw material choices.

We do not use preservatives, additives and dyes, but we try to keep the product as intact as possible, to offer the palate by flavours that quality and quantity of ancient land full of traditionssimple and genuine.

5

Montepulciano grapes jam

fresh fruit used 255 g for 100 g of jam

Figs jam fresh fruit used 210

g for 100 g of jam

Peach jam fresh fruit used 253

g for 100 g of jam

Orange marmalade fresh fruit used 139 g

for 100 g of jam

Plums Jam fresh fruit used 230

g for 100 g of jam

Strawberry jam fresh fruit used 159 g for 100 g of jam

Cherry jam fresh fruit used 267 g

for 100 g of jam

Apricot jam fresh fruit used 263

g for 100 g of jam

Black cherry jam fresh fruit used 268 g for 100 g of jam

Chestnut cream fresh fruit used 110 g for 100 g of jam

Classic

6

Cherry jam with sorbitol

Clementine whith grape juice

Consisting of melon, apricot and juniper

whith grape juice

Peach jam whith grape juice

No sugar added

Quince jam whith grape juice

Pear and saffron compote whith grape juice

Honey

Montepulciano grape jam

eucalyptus honey

Montepulciano grape jam honey thyme

Montepulciano grape jam

ZLOGHÀRZHU�KRQH\��

Montepulciano grape jam honey orange

Particular

Tomato jam red tomato in sour

Plums in syrup plums in sugar syrup

Coked must black grape

juice for pastry

Chocolates dark chocolate stuffed grape jam

Montepulciano grape jam “Ragnata”

Fresh fruit used 255 g per 100 g of jam con pectina da forno

Bakery

9

-“ SCRUCCHJATA “ 250 g – Marmellata di uve Mon-tepulciano con miele millefiori

di montagna, senza pectina e senza acido citrico…mar-mellata tipica abruzzese.

Da spalmare su pane integrale o “pizzelle” o da unire al burro, per una deliziosa colazione.

- FRUTTA e Miele di acacia 250 g – Pasta di frutta e miele di acacia, gusti:

LIMONEMANDARINOARANCEMENTAMIRTILLIFRUTTI DI BOSCOCILIEGIEPESCHEALBICOCCHEFRAGOLECAFFE’

-ORSETTO da 360 g Miele di acacia-MIELE da FAVO ( vendita a peso ) Miele di acacia-PROPOLIS soluzione idroalcolica/analcolica da ml.

20/30 anche in confezione spray-CONFEZIONE in legno tipo piattaia con tre vasi da

250 g Miele di acacia, millefiori di montagna,castagno/melata-CONFEZIONE in legno da 4 vasi da 50 g Miele acacia,

millef. Mont., castagno, melata-ORO & ORO da 100 g Miele di acacia e zafferano-NERO & ORO da 100 g Miele di acacia e massa di

cacao pura 100%- NOCI e MIELE di ACACIA 220 g

honey

10

MIELE e CREMA di NOCCIOLE ( orsetto 330 g! Miele di arancio e crema di nocciole, senza

conservanti e coloranti, pasta di nocciole finemente tritata e amalgamata con miele.Eccellente per ricche colazioni e per guarnire dolci, ottimo per dolcificare un buon caffè.Circa il 90% della materia è costituita da due acidi:oleico e linoleico, a questi due acidi si

attribuiscela capacità di proteggere i tessuti dall’invecchiamento. ( miele 70 %- crema di nocc. 30% )NERO & ORO ( orcetto 100 g ) Miele di acacia e massa di cacao pura 100%, blend di

cacao diorigine africana e domenicana. Prodotto molto sfizioso e delicato, si accompagna a dessert

e dolci.( miele di acacia 75 %- massa di cacao 25 % )-ORO & OROMiele di acacia e zafferano dell’Aquila in polvere e in pistilli ( orcetto 100 g )( 100 g. miele di acacia e 0,15 g. di zafferano dell’Aquila ); ottimo per formaggi pecorini e

vaccini,si accompagna a bolliti e composte di frutta.MIELE di ACACIA ( orsetto 360 g )Miele delicatissimo, con retrogusto quasi inesistente, molto chiaro che si presta bene comedolcificante, sia per formaggi freschi e per dessert e yogurt….

-MIELE BALSAMICO 250 gMiele di eucalipto, melata, propolis, pino, timo e menta ;

da usare come espettorante e perAffezioni alle vie respiratorie, tosse produttiva e influen-

za.-ERBAMARO della MAJELLA con miele di acacia 500

ml.Liquore digestivo di 20 erbe macerate fresche-FRUTTA SECCA MISTA 200 g Miele di acacia con man-

dorle pelate, nocciole tostate e noci-NOCCIOLE 200 g Miele di acacia con nocciole to-

state e pelate-CONFEZIONE da 4 vasi da 50 g di miele acacia, mille-

fiori di montagna, noci e miele di acacia,crema di nocciole e miele-ORSETTO CREMA di NOCCIOLE 330g Crema di nocci-

ole e miele-POLLINE di FIORI 100 g ( allo stato naturale come rac-

colto dalle api )11

Extra Virgin Olive Oil

12

13

14

15

16

17

18

19

20

21

22

Extra virgin olive oil

bottle 0.75 lt

Extra-virgin olive oil - metallic

box 1 lt

Extra-virgin olive oil - Glass bottles 0,50 lt

Extra-virgin olive oil - Glass bottles 0,25 lt

Extra-virgin olive oil - metallic

box 3 lt

Extra-virgin olive oil - metallic

box 5 lt

If you think that extra-virgin olive oil is not a simple condiment but a product which is capable of improving any dish, if you’re looking for an oil with an olive

fragrance and health benefits, if you’re looking for not any oil but the best

in quality, and if you love this noble product of nature, then you’ll want to hear

about our farm.

THE FARMlaRiservaBio organic farm is a smallholding which wasfounded by owners, Mrs. Anna Maria De Rossi and herhusband, an expert in agronomy, from their passion forhigh quality olive oil. The farm is situated in Tuscania, in the district of Viterbo,an area which has perfect climate and soil conditions forthe pressing of prime quality extra-virgin olive oil. Thefarm also produces cereals.

THE ORGANIC OIL laRiservaBio’s extra-virgin olive-oil is produced through awell supervised process, where quality is always moreimportant than quantity. The olives, which are harvestedearly, are brought to the press daily and put through acold extraction system within 24 hours. The oil obtained is then carefully preserved in stainlesssteel cisterns and immediately bottled, before being sold.The farm uses Caninese olives, typical of the TusciaViterbese region, as well as a small percentage of othervarieties Leccino and Frantoio. The result is a balanced oil, suitable for a variety of uses,with a fruity flavour and a bitter and spicy aftertaste. Thisflavour is due to the presence of polyphenols which haveimportant antioxidant, hypoglycaemic and cholesterol-lowering properties. The olives are harvested early, when they still contain ahigh percentage of chlorophyll, and have an emeraldgreen colour. This gradually develops into a more golden hue.At the time of pressing the acidity of the oil is 0.1-0.3 g/l,well under the required limit. A further advantage to theuse of Caninese olives is the long shelf life of its oil.

az. agr. di De Rossi Anna Mariastr. della Peschiera 2

tel. e fax 0761 434211 cell. 329 6123052

www.lariservabio.it

Tuscania Viterbo

La cultura dell'Olio

23

Ready Made Food

24

Who we are EATARTE is a food company located in the heart of Abruzzo. We offer the best and most compre-hensive range of Italian ready-to-eat meals: a full spectrum of freshly prepared original Italian dishes, available in 3 different versions (frozen, refrigerated and room temperature) and ready-to-eat in just a couple of minutes. All products come in single-portion plastic contain-ers, which simply need warming up in a microwave oven. Shelf life of the products goes from 18 months for the frozen version to 30-40 days for the refrig-erated version. Our dishes are prepared by Italian chefs, following traditional recipes and using 100% original ingredients. As a result, the convenience of meals in a take-away friendly format is combined with superior sensorial and nutritional value.

Save the time and effort of home cooking, stay healthy and feel better. All EATARTE meals are low fat, low calorie and made from fresh and natural

ingredients.

The concept In the current economic environment consumers are looking to replicate the restaurant experience at home and, as a result, they are turning to new meal solutions. After becoming accustomed to eating out more often in the last decade, diners demand superior quality on their family tables. EATARTE is a new concept developed in Italy, set to change the way people look at prepared meals. It is designed to offer premium Italian dishes, typically associated with traditional homemade cooking, to consumers hungry for excellent quality, greater convenience and moderate prices. Opportunity for retailers

EATARTE represents a great opportunity for gourmet shops, grocery chains and supermarkets to compete with restaurants by offering comparable quality food at better prices.

Prepared-foods sections are becoming front and center, as retailers have seen the growing appeal of ready to- eat foods for family dinners and have decided that this is a market worth stretching for. 1RZ��DQG�IRU�WKH�¿UVW�WLPH��WKHVH�VWRUHV�ZLOO�EH�DEOH�

to offer a ready meal, cooked in Italy and available in such a variety of options to create a cultural as well as a gastronomically savoring experience.

In addition, EATARTE products are perfectly suitable for in-store promotion initiatives such as tasting stalls or

innovative restaurant-style presentations.

Organic Consumers often desire to eat at home rather than

in a restaurant, fueled by perceptions of health. Dining at home on the right prepared meals offers better opportunities to control nutrition by customizing food in diet-friendly ways. To satisfy these needs, EATARTE has added a line of 8 dishes made using only organic ingredients. 7KLV�UHSUHVHQWV�WKH�¿UVW�H[DP-ple of high-quality prepared meal offered to health-conscious consumers.

eatarte

Masterpieces of Italian cooking

Quality Italian Food

25

PASTA

Pasta calls Abruzzo its home, a region once known as the “Granary of the Kingdom of Naples”. As a result, Eatarte is able to select the best quality available for each particular type of pasta and offer a wide selection of traditional dishes: Chitarra al Ragu` (the quintessential Abruzzo recipe), Pennette all’Amatriciana (the best known’s sauce in Roman cuisine), Pasta alla Norma (the lus-cious pasta from Sicily named after Bellini’s opera), 7UXIÀH�DQG�0XVKURRP�7DJOLROLQL��WKH�savory delicacy from Piedmont) - just to men-tion a few - give our clients an opportunity to a culinary travel into Italian culture and history.

Original Italian Pasta

26

PASTA

Pasta Served With Sauces Pennette Tomato and Basil Chitarra Bolognese Fettuccine Bolognese Pappardelle al Pesto Farfalle Boscaiola (Cream, Ham and Peas Sauce) Bucatini Amatriciana (Tomato and Bacon Sauce) Pennette All’arrabbiata (Tomato and Chili Pepper Sauce) Pennette Alla Puttanesca (Tomato, Anchovies and Capers) Pennette with Vodka Sauce )HWWXFFLQH�7UXIÀHV�DQG�0XVKURRPV�Fusilli Pecorara (Ricotta Cheese and Peppers) Spaghetti Carbonara (Bacon and Eggs) Pasta Alla Norma (Tomato, Ricotta Cheese and Eggplants) Sea-

food Linguine Sedanini agli Scampi (Prawns and Peas)

Fettuccine Artichokes and Pineseeds Local ingredients make our sauces unique for TXDOLW\�DQG�IUHVKQHVV��WUXIÀHV�DQG�PXVKURRPV�from the Marsica mountain, saffron from the plains around L’Aquila, ricotta cheese from sheep-abundant pastures in highlands inland DQG�PHDW�FHUWL¿HG�E\�WKH� D.O.P. brand (De-nomination of Protected Origin).

27

PASTA

Filled pasta is a world in itself, and our repertoire of dishes can suit the most sophisticated tastes. Wrapped in savory Italian crepes, DOO�DUH�JHQHURXVO\�¿OOHG�with selected ingredients such as local buffalo mozzarella, artichokes growing spontaneously in the Abruzzo meadows and WUXIÀHV� and mushrooms from the Marsica

mountain.

Filled Pasta Tortellini Bolognese Tortellini Panna e Prosciutto (Cream

and Ham Sauce) Lasagna Bolognese Timballo (Lasagna) With Artichokes Half Moons in a Walnut Sauce White Lasagna With Mushrooms Cannelloni Bolognese Cannelloni Ricotta And Spinach Ravioli (Ricotta And Spinach) Bolognese Ravioli Boscaiola (Cream, Ham and Peas Sauce)

28

PASTA RISOTTI

The legend has it that Risotto alla Milanese dates back to the Renaissance, when a painter accidentally dropped into his plate of rice the saffron he was using to give the windows of the Dome a special golden tone.

Today, there is a large variety of Italian Risotti UHÀHFWLQJ�WKH�GLIIHUHQW�UHJLRQDO�LQJUHGLHQWV� and taste. Eatarte presents a selection of the most traditional dishes, ranging from the most famous Risotto alla Milanese to the mouth watering Venetian seafood risotto.

We make sure that all our Risotti are made using the best quality ingredients and delicately elaborated, so that our clients are always impressed with their rich consistency

DQG�H[FHSWLRQDO�ÀDYRU�

Traditional Italian Risotto

29

Traditional Italian Risotto RISOTTI

Risotto with Mushrooms Risotto Red Lettuce and Provola Cheese Seafood Risotto Risotto alla Milanese Risotto Zucchini and Shrimps Risotto with Asparagus

The three main ingredients of any risotto are rice, wine, and broth. All our variations are made using

particular ingredients such as saffron, radicchio (the typical Italian red lettuce), mushrooms, asparagus, zucchine etc. The Carnaroli rice, the ingredients and the way it is

cooked make our Risotti not only delicious, but alsoextremely elegant in appearance.

30

Meat

SECONDI

“Secondo ” is the Italian equivalent of the moreinternational “main course”.2XU�PHDW�DQG�¿VK�GLVKHV�DUH�RI�YHU\�KLJK�TXDOLW\DQG�ULII�ZLWK�ÀDYRUV��EULOOLDQWO\�YDULHG�DQG�KHDYHQO\�Whether it is Veal Stew garnished with peas andmushrooms in a creamy red wine sauce or Filet ofPlaice in a parsley sauce, all dishes are based onWUDGLWLRQDO�UXVWLF�UHFLSHV��SUHSDUHG�ZLWK�WKH�¿QHVWand freshest regional ingredients on which our chefsput a sophisticated gloss.

Roasted Veal with Peas, Mushrooms and PotatoesRoasted Turkey Roll with PotatoesPork Chop with Mixed VegetablesChicken Cutlets with Sliced PotatoesGrilled Chicken Breast with SpinachStew with PeasRoasted Pork Meat with Oven Potatoes

31

SECONDI

Fish Filet of Plaice in a Parsley SauceSquids with Potatoes and Peas6ZRUG¿VK�0HGDOOLRQV�³DX�*UDWLQ´

BRWK�PHDW��LQODQG��DQG�¿VK��IURP�WKH�FRDVW�� take center stage in Abruzzo cuisine.7KH�UHJLRQDO�PHDW�LV�UHJDUGHG�DV�VXSHULRU�LQ�ÀDYRUto other meats found elsewhere because ofthe animals’ mountain-grazed diets rich in herbs.The coastal areas along the Adriatic Sea supplyPDQ\�GLIIHUHQW�W\SHV�RI�¿VK�WKDW�ZH�SUHSDUHIROORZLQJ�WUDGLWLRQDO�UHFLSHV�IURP�VWXI¿QJ�VTXLGVWR�URDVWLQJ�VZRUG¿VK�

32

SECONDI

In Roman times, soups epitomized the idea of comforting and healthy food.Two millennia later, at Eatarte we have taken thisconcept to a whole new level.By using mostly organic vegetables, and sticking totraditional family recipes, we provide a variety ofregional soups (from the traditional Minestrone to thehighly sophisticated Leek and Potato soup)that are nourishing and delicious.

Minestrone (Mixed Vegetable Soup) Leek and Potato Soup Mixed Legume Soup

Pasta e Fagioli (Bean Soup)

Vegetable soups are classic dishes of the Abruzzo culinary tradition and for this reason they are prepared in a simple and natural way. �0DQ\�¿QH�DQG�respected professional chefs will tell you that a really good Italian soup depends on the

quality of the vegetables. All ingredients we use in our soups are regional and mostly organic, providing D�WDVWHIXO�UXVWLF�ÀDYRU��

Soups

33

Tth Abruzzo region has a superb and GLYHUVL¿HG�FXLVLQH��ZKLFK�UHÀHFWV�WKH�ZLGH�YDULHW\of natural landscapes of its territory.The gastronomic map of the region runs alongtwo dimensions: coastal and inland,Adriatic and Apennine.Cooking in the mountainous inland is based on porkand, to a minor extent, on sheep and poultry,ZKLOH�WKH�FRDVWDO�REYLRXVO\�HPSKDVL]HV�PRUH�¿VK�

Abruzzo cuisine also draws from ancient tradition.The use of an old pasta-making technique called“chitarra” (the guitar) is still widespread.

The name derives from a rectangular frameof beech wood looking like a small harp;the pasta dough is pressed through the stringsproducing a particularly thick type of spaghetti.

34

wine

36

37

38

39

40

41

42

43

44

45

46

47

48

49

Sweden House5 Upper Montagu StreetW1H 2AG London

info@businesseviaitaly.comTel +44 20 3287 2407

Design: galaxyavenue@gmail.com