Gustosa,	   la vita
Table of ContentsHistory of TOSCHI	 .........................................................................................
TOSCHI                                        History & ProfileeToschi CompanyThe company Toschi was established in 1945 i...
TRADITIONAL BALSAMIC VINEGAR OFMODENA P.D.O. - PRODUCTION PROCESST   raditional Balsamic Vinegar of Modena P  .D.O. is mad...
25 YEARS OLD “EXTRAVECCHIO”                                                TRADITIONAL BALSAMIC VINEGAR                   ...
BALSAMIC VINEGAR OF MODENA PGI- GINO TOSCHI    Balsamic Vinegar of Modena is a special condiment    produced by a highly s...
BALSAMIC VINEGAR OF MODENA PGIB    alsamic Vinegar of Modena is made following the traditional and special     production ...
CONDIMENTO EUROPAE   uropa’s Condimento is a full bodied and aromatic    condiment made from balsamic vinegar to deco-rate...
AMARENA CHERRIES PRODUCTIONPROCESSA   marena is a type of cherry with strong and refreshing taste. It is a sum-    mer fru...
AMARENA CHERRIES IN SYRUP – FRUIT                                     SIZE 18/20 mm & 16/18 mmA     marena is a type of ch...
BALSAMIC VINEGAR TOPPING 1lt.                      T    oschi’s Balsamic Vinegar of Modena topping is a unique product. To...
RECIPESSemifreddo with yogurt and Amarena cherries                              Ingredients                              P...
Product List                     Item#/Description                     Pack Size         20091 - Balsamic Vinegar Aged 25 ...
TO ORDER: 1800.347.9477 . Fax: 305.592.1651     Email: order@scff.com . www.scff.com
Toschi Book 4.2012  Email
Toschi Book 4.2012  Email
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Toschi Book 4.2012 Email

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History of Toshi from Italy, Information on Balsamic Vinegars from Modena P.G.I.& P.D.O. - Amarena Cherries.

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Transcript of "Toschi Book 4.2012 Email"

  1. 1. Gustosa, la vita
  2. 2. Table of ContentsHistory of TOSCHI .........................................................................................................................3Traditional Balsamic Vinegar Of Modena P .D.O. - Production Process .....................................................412 Years Old Traditional “Affinato” Balsamic Vinegar Of Modena P .D.O. - 100 ml ...............................525 Years Old “Extravecchio” Traditional Balsamic Vinegar Of Modena P .D.O. – 100 ml ............................5Balsamic Vinegar Of Modena PGI - Gino Toschi ..................................................................................6Balsamic Vinegar Of Modena PGI ......................................................................................................7Balsamic Vinegar Premium – Gemma Nera ........................................................................................7Condimento Europa .........................................................................................................................8Amarena Cherries Production Process ...............................................................................................9Amarena Cherries In Syrup – Fruit Size 18/20 – 2.6Kg (5.73Lb) ..........................................................10Balsamic Vinegar Topping 1lt. ............................................................................................................11White Chocolate Topping – 900G (1.98Lb) ........................................................................................11Recepies .........................................................................................................................................12 2
  3. 3. TOSCHI History & ProfileeToschi CompanyThe company Toschi was established in 1945 in Vignola (Modena), when Giancarlo and Lanfranco Toschi firstdipped the famous Vignola cherries into alcohol to preserve them and enjoy them all year round.Fruits Steeped In Alcohol, Balsamic VinegarOver its 65 years in the business, the company has enormously enlarged its range of products; now they rangefrom fruits steeped in alcohol to liqueurs (Fragolì, Mirtillì, Nocino, Nocello, Lemoncello), from syrups to semi-processed 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 CertificationThe mission of Toschi Vignola Srl is to offer quality products to the market, at the same time respecting tradi-tion 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 2000: “ACETAIA GINO TOSCHI” BALSAMIC VINE- ‘50: THE “CHERRY GAR OF MODENA BUSINESS ‘80: TOSCHI BRANDY”, “TOSCHI NOCELLO SUSETTA”, SYRUPS and CANDIED SOUR CHERRIES ‘60: NOCINO LIQUOR and CHERRIES IN ALCOHOL IN GIFT BOX 1945: THE 2 BROTHERS GIANCARLO E LANFRANCO TOSCHI STARTED THE PRO- DUCTION ON A COMMERCIAL SCALE OF THE CHERRIES IN SPIRIT
  4. 4. TRADITIONAL BALSAMIC VINEGAR OFMODENA P.D.O. - PRODUCTION PROCESST 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 isnow 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, mul-berry, juniper and oak) having decreasing volume. Every year the smallest cask of the sequence provides afew liters of balsamic vinegar, while the reduction due to concentration is compensated for by the addition ofcooked 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
  5. 5. 25 YEARS OLD “EXTRAVECCHIO” TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O. – 100 ml T he Extra Old Traditional Balsamic Vinegar of Modena is an unique and pre- cious product with a full and balanced flavor. It is obtain from a carefully selected raw materials and the maturation period in wood ensure the products uniqueness. • Ingredients: Musts of traditional Modena grape varieties, mainly Trebbiano, dif- ferent 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, 20091 give its unique characteristics. Extra Old Traditional is 2/100 ml (3.53oz)/cs 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” BALSAMICVINEGAR OF MODENA P.D.O. – 100 mlO ur 12 years old Traditional Balsamic Vinegar of Modena is famous and highly- prized all over the world. Preferably used uncooked, it is as its best with Parme-san cheese and strawberries. Wonderful on roast, it enhances the aroma and flavor ofany dish.• Ingredients: Musts of traditional Modena grape varieties, mainly Trebbiano, differ- ent 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. 20097 2/100 ml (3.53oz)/cs• Characteristics: - One drop is sufficient to lift the flavor of Parmigiano cheese, meats, or fry ups. - Extremely versatile tool for imaginative, creative cooks. - Dense and strong in flavor. - Excellent as a base for dressings. - Great with strawberries and ice-cream. - No refrigeration required. 5
  6. 6. 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 differ- ent 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
  7. 7. BALSAMIC VINEGAR OF MODENA PGIB 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 offlavor 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 productBALSAMIC VINEGAR PREMIUM – GEMMA NERAG emma Nera was born in compliance with an established tradition that strong- ly characterizes the Modena’s area, with the intent to protect and promotethe culture that made ​​ so unique and prestigious in the world Balsamic Vinegar itof Modena.Toschis top production with a round and velvety taste. Bittersweet soul in a newfullness to savor. Gemma Nera Toschi is created by simple natural ingredients suchas 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 20297• Higher percentage of must (65%) 6/8.5 Fl. oz (250 ml)/cs• Sweeter *Perfect as a special gift.• Thicker 7
  8. 8. CONDIMENTO EUROPAE uropa’s Condimento is a full bodied and aromatic condiment made from balsamic vinegar to deco-rate and garnish dishes. Thicker and sweeter thanbalsamic vinegar, the high content of cooked grapesmust gives the product a low acidity and makes it idealfor chefs to use in many different sweet and savouryapplications.• 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 vin- 20077 20064 6/13.4 Fl Oz./cs 6/13.4 Fl Oz./cs egar with a balanced bittersweet taste. 20062 20063Condimento Europa 6/13.4 Fl Oz./cs 6/13.4 Fl Oz./cs• An excellent base for sauces and it is delicious on 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
  9. 9. AMARENA CHERRIES PRODUCTIONPROCESSA marena is a type of cherry with strong and refreshing taste. It is a sum- mer 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 thevery best black Sour cherries are carefully selected, stoned and sweetened. Since 1945, amarena cherrieshave been one of the most representative products of the Vignola Company. They are ideal as a garnishfor desserts, cakes and ‘semifreddi’ (ice-cream cakes) or to create very special ice-creams, milkshakes andwater ices.Washing, storing and control of the amarena and cherries: They are put into baskets to be candied andboiled; 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 arestored in SO2.The final stage consists in the laboratory analysis of the product and in its packing in food – grade tins.Non alcoholic productGluten free YogurtIce creams and whipped cream Top plain yogurt (low or full fat) with Toschi amarena Toschi amarena cherries cherries and stir. are ideal as a complement to whipped cream or to top cream, vanilla, milk or yogurt ice creams. Amarena syrup with Prosecco Adding Prosecco to the amarena syrup to obtain a Semifreddo delicious cocktail. with yogurt and Amarena cherries 9
  10. 10. AMARENA CHERRIES IN SYRUP – FRUIT SIZE 18/20 mm & 16/18 mmA marena is a type of cherry with sour and refreshing taste that grows in the Vignola region in Italy. It is a summer fruit thatis 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), flavor- ings, citric acid. • Characteristics: 20299 20651 - Sweet and intense taste. 6/1 kg (2.20 Lbs)/cs 6/2.7kg (5.73 Lbs)/cs - Only the very best black Amarena cherries are 5 Years shelf life 5 Years shelf life 16/18 mm carefully selected. 18/20 mm • 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 requiredCheese cake with Amarena cherries Ingredients: Almond Sable pastry For the filling: 500g flour 600 g Philadelphia cheese 300g butter 160 g sugar 200g icing sugar 100 g eggs 2 eggs 40 g egg yolks 50g ground almonds 100 g cream 2g vanilla 50 g flour 2g yeast A pinch of salt A pinch of salt Vanilla to tasteTo 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 least30 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 cheesefilling.Cook at 170°C for about 25-30 minutes. 10
  11. 11. 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 The bottles are fitted with our handy non-drip top/measuring cap, to avoid messy dripping.6/1Lt (2.20lb)/cs3 Years shelf life No Refrigeration requiredWHITE 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, emulsify- ing 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. 201116/900g (1.98lb)/cs 3 Years shelf lifeNo Refrigeration required 11
  12. 12. RECIPESSemifreddo with yogurt and Amarena cherries Ingredients Peeled sweet almonds 980g Honey 100g Peeled bitter almonds 20g Albumen about 320g Sugar 1000g 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 inthe 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 100g flour tin of Amarena 250g sugar 450g short pastry 8 egg yolks 225g milk 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 Honey 100g Peeled bitter almonds 20g Albumen about 320g Sugar 1000g 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 anda 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 inthe oven at 230-240° C for a few minutes in order to make golden just the surface. 12
  13. 13. 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/cs20077 - 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/cs20063 - 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
  14. 14. TO ORDER: 1800.347.9477 . Fax: 305.592.1651 Email: order@scff.com . www.scff.com

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