Eugenio's Gastronomy Kakumäe

Colomba

Easter Dove, 500g

Valik salaamit

Sisaldab: 100g Prosciutto di Parma, 100g Mortadella, 100g Spianata alla romana, 100g Coppa di Parma, 100g Salame Felino

Bresaola

Roast beef

Salame Milano

Spianata Romana

Pancetta

Guanciale

Capocollo piccante

Coppa

Prosciutto cotto

Prosciutto crudo di Parma

Cacciatorino 1pc

~160g

Salame al tartufo 1pc

~330g

Salame felino

Ingredients: pork, salt, dextrose, spices; antioxidant: sodium ascorbate; preservatives: sodium nitrite, potassium nitrate. Country of origin: Italy Salami is a type of sausage — ground meat stuffed into a casing — which is not “cooked” but is instead allowed to ferment and cure before being dried and made edible. Countries and regions across Europe make their own traditional varieties of salami. Felino salami and Cacciatore salami which are medium or coarse-grained

Salame Napoli

Salame Napoli piccante

Nduja (~200 g)

Ingredients: pork, pork fat, hot pepper, salt. Country of origin: Italy ’Nduja is a spicy and spreadable form of salami/sausage typical of the Calabria region of Italy. Rather than being served alongside wine and a cheese platter, ‘nduja is usually a flavor-enhancing addition to a dish or used as a spread

Mozzarella 100g

Mozzarella di bufala DOP (125g)

Burrata 125g

Ingredients: cow milk, cream, salt, rennet, acidity regulator (E270). Country of origin: Italy What it is: Burrata is a fresh Italian cheese made from cow's milk mozzarella and contains a soft stracciatella filling of curds and cream. The creamy center gives it a higher fat content than most cheeses. The contrasting textures of burrata come from its creamy center, so it should be served very fresh and at room temperature to highlight this trait. Differences between Burrata and Mozzarella cheese: Mozzarella and burrata taste similar, but the texture of burrata is looser, creamier, and richer—more similar to full-fat ricotta cheese. This texture comes from the curds and cream in the center of a ball of burrata. Mozzarella is lower in fat than many cheese varieties, including burrata, which has cream in the center. How to eat it: There are several options to consume burrata. To try an authentic Italian experience, we suggest eating Burrata in this typical Italian ways: Cut into a ball of burrata so that the creamy filling spills out onto the plate. You can make the most of this characteristic by serving it on a cheese plate or intact on top of a salad. For the most flavor and best texture, bring the cheese to room temperature before you serve it and wait until you are ready to eat before you cut into it. Burrata can be a delicious topping for pizza. Add the cheese at the end of baking so that it gets just warm but doesn't lose its creamy quality. Burrata is often served simply with a sprinkle of salt and a drizzle of olive oil. Eat it with chunks of good bread or spread the soft cheese onto crackers

Burrata (2x125 g)

Ingredients: cow milk, cream, salt, rennet, acidity regulator (E270). Country of origin: Italy What it is: Burrata is a fresh Italian cheese made from cow's milk mozzarella and contains a soft stracciatella filling of curds and cream. The creamy center gives it a higher fat content than most cheeses. The contrasting textures of burrata come from its creamy center, so it should be served very fresh and at room temperature to highlight this trait. Differences between Burrata and Mozzarella cheese: Mozzarella and burrata taste similar, but the texture of burrata is looser, creamier, and richer—more similar to full-fat ricotta cheese. This texture comes from the curds and cream in the center of a ball of burrata. Mozzarella is lower in fat than many cheese varieties, including burrata, which has cream in the center. How to eat it: There are several options to consume burrata. To try an authentic Italian experience, we suggest eating Burrata in this typical Italian ways: Cut into a ball of burrata so that the creamy filling spills out onto the plate. You can make the most of this characteristic by serving it on a cheese plate or intact on top of a salad. For the most flavor and best texture, bring the cheese to room temperature before you serve it and wait until you are ready to eat before you cut into it. Burrata can be a delicious topping for pizza. Add the cheese at the end of baking so that it gets just warm but doesn't lose its creamy quality. Burrata is often served simply with a sprinkle of salt and a drizzle of olive oil. Eat it with chunks of good bread or spread the soft cheese onto crackers

Stracciatella 250g

Gorgonzola (200g)

Moliterno al tartufo (180g)

Semi-hard sheep’s milk cheese from Sardinia. The cheese presents a white colour texture with truffle’s grains on the inside. The flavour is full and enveloping.

Pecorino primosale fantasia (160g)

Sicilian cheese made from raw whole sheep’s milk. The product has a cylindrical shape with the impression of the basket where it is formed. The thin rind hides a compact ivory white texture enriched with chili, olives and rocket. The flavour is rich and pleasant .

Bergamina (250g)

Taleggio 200g

Parmigiano reggiano (200g)

Caprino (200g)

Pecorino toscano stagionato (160g)

Cacio nero (160g)

Perla grigia cenere al tartufo (160g)

Pecorino romano (200g)

Ricotta (200g)

Carciofi grigliati 200g

Polpo in olio

Antipasto Italia

mix of marinated vegetables and olives

Fantasia di olive piccanti

Olive nere

Olive verdi

Cotechino all'aceto balsamico di Modena (500g)

Lenticchie (300g)

Pasta di acciughe (60g)

Acciughe sotto sale (100g)

(EE) Koostisosad: ANŠOOVISED (Engraulis encrasicolus), sool, soolvesi. Päritoluriik: Itaalia. Tootja: ORIGINAL G. CURRERI SRL. Kinnist toodet säilitada jahedamas (mitte üle +12°C temperatuuril), otsese päikesevalguse eest kaitstult. "Parim enne" vaata pakendilt.

Acciughe sotto sale al peperoncino (100g)

Alici marinate (300g)

Alici marinate al peperoncino (300g)

Filetti di alici (160g)

Filetti di alici (80g)

Filetti di sgombro (250g)

Filetti di tonno al naturale (190g)

Filetti di tonno in olio d'oliva (190g)

Capperi al prosecco (180g)

Bread & Ciabatta

Grissini al burro (200g)

Grissini al sesamo (200g)

Grissini al naturale (200g)

Taralli

240g

Asparagi 1 bunch

Arance 1 kg

Limoni 1pc

Mandarini 1kg

Pere kaiser 1pc (200g)

Finocchi 1pc

Pomodorini ciliegia 1kg

Extra virgin oil

Olio extravergine di oliva (500ml)

Olio extravergine di oliva (1000ml)

Olio extravergine di oliva (3000ml)

Riso carnaroli

Risotto mix (300g)

Pasta secca special (500g)

Pasta secca (500g)

Farina bianca tipo '00' (1000g)

Polenta istantanea e funghi (300g)

Polenta classica (500g)

Polenta istantanea (250g)

Polenta istantanea e tartufo (300g)

Zuppa di pomodoro alle cipolle (500g)

(GB) Ingredients: tomato puree 50%, onion 21.5%, cherry tomato puree 10%, yellow tomato puree 10%, carrot, CELERY, garlic, sea salt, basil, oregano, pepper, acidity regulator (citric acid). May contain traces of MILK, FISH, PEANUT, WALNUT AND ALMOND. Pasteurized. Tomato origin: Italy. Country of origin: Italy. Producer: Don Antonio S.R.L. Store at room temperature. Once opened, store in the refrigerator and consume within 3-4 days. "Expiry date" see on the package.

Zuppa di pomodoro (500g)

(GB) Ingredients: tomato puree 53%, yellow tomato puree 26%, cherry tomato puree 13%, extra virgin olive oil flavored with basil, carrot, CELERY, sea salt, onion, garlic, oregano, pepper, acidity regulator (citric acid). May contain traces of FISH AND FISH PRODUCTS, PEANUTS, WALNUTS AND OTHER NUTS, MILK AND MILK PRODUCTS.

Peeled tomatoes

400g

Pesto fresco al basilico (100g)

Pesto al basilico (180 g)

Ingredients: basil 62% (sunflower oil, sea salt), extra virgin olive oil, almonds, cheese mixture (milk, salt, rennet), pecorino cheese (milk, salt, rennet), pine nuts, garlic, parsley, acidifier (citric acid), antioxidant (lactic acid). May contain traces of celery, fish, peanuts and walnuts. Country of origin: Italy Description: Don Antonio sauces are made in the Abruzzo region of eastern Italy. The company uses only fresh local produce and follows traditional family recipes to make their range of sauces. Pesto alla Genovese was first mentioned in the 18th Century when Giovanni Battista Ratto published the recipe in his “La Cuciniera Genovese” cookbook. The Ligurian Chef got inspiration from another well-known sauce - the “aggiada - a garlic based sauce made in a mortar and used for food preservation.” Basil pesto is ideal for appetizers, cold dishes and all kinds of pasta. After opening, cover with a layer of olive oil and refrigerate

Pesto fresco al basilico (120g)

(GB) Ingredients: Genovese Basil D.O.P. (40%), sunflower oil, seasoned CHEESE, CHEESE Parmigiano Reggiano D.O.P. (MILK, salt, rennet), BUTTER, WALNUTS, CHEESE pecorino Romano D.O.P. (Sheep's MILK, rennet, salt), extra virgin olive oil, ALMONDS, PINE NUTS, garlic, salt, antioxidant (E300). Country of origin: Italy. Producer: Sarandrea srl. Preserve at +1°C...+4°C. "Expiry date" see the package. Once opened, preserve in the fridge, consume within 10 days.

Salsa fresca al tartufo (120g)

Sugo di pomodoro (500g)

Sugo di pomodoro al basilico (250g)

Sugo di pomodoro al basilico (1000g)

Aceto balsamico di modena IGP (250ml)

Ingredients: cooked grape must, wine vinegar. Contains natural sulfites. Country of origin: Italy It is suitable for vegetable salads, omelettes, Buffalo mozzarella and tomato caprese, cooked meat, carpaccio, fried and battered food, semifreddos and fresh fruit salads

Glassa all'aceto balsamico di Modena 0,15 l

Ingredients: Concentrated grape must, Balsamic Vinegar of Modena 39% (wine vinegar, cooked grape must, caramel colour E150d), glucose-fructose syrup, modified corn starch. Contains sulfites. Country of origin: Italy Description: Acetaia Malpighi offers an innovative and original range of products, that invites to explore and have fun with food, following emotions and fantasy, with a common thread: excellence. Aceta Malpighi as a company carries on a millenary culture that mixes with innovation and centuries-long tradition that is accompanied by the most advanced gastronomic studies. The product is ready to use. Great on salads, grilled meat and fish, vegetables, pasta dishes and as a pizza topping

Glassa all'aceto balsamico di Modena e tartufo 0,15 l

Ingredients: Concentrated grape must, Balsamic Vinegar of Modena 39% (wine vinegar, cooked grape must, caramel colour E150d), glucose-fructose syrup, modified corn starch, dehydrated truffle 1%, aromas. Contains sulfites. Country of origin: Italy Description: Acetaia Malpighi offers an innovative and original range of products, that invites to explore and have fun with food, following emotions and fantasy, with a common thread: excellence. Aceta Malpighi as a company carries on a millenary culture that mixes with innovation and centuries-long tradition that is accompanied by the most advanced gastronomic studies. The product is ready to use. Great with meat, poultry, risottos and pastas

Patè di funghi e tartufo (180g)

Tiramisù (300 g)

A dessert prepared by our own employees will delight you at any time, because we prepare it only from fresh products with high quality. Tiramisù is a traditional sweet product made all over Italy. Its origins are debated and attributed above all to Veneto and Friuli-Venezia Giulia.

Chiacchiere (200g)

Chiacchiere al cioccolato (250g)

Crema alla nocciola (200g)

Crostata ai frutti di bosco (250 g)

Baked confectionery Ottofile with cornmeal and wild berries. Store at room temperature. Ready to eat.

Crostata all'albicocca (250g)

Paste di Meliga (150g)

Paste di Meliga al cioccolato (220g)

Crema alla arancia (200g)

Spaghetti bio (250g)

Maccheroni rigati bio (350g)

Caserecce bio (350g)

Caserecce agli spinaci bio (250g)

Caserecce alla curcuma bio (250g)

Fusilli al pomodoro bio (250g)

Conchiglie bio (350G)

Pizzoccheri artigianali bio (350g)

Ketchup di pomodoro bio (400g)

Salsa barbeque classica (400g)

Salsa barbecue piccante (400g)

Aceto balsamico di modena IGP biologico (250ml)

Tagliolini bio gluten free (250g)

Mezze maniche bio gluten free (250g)

Canestrelli gluten free (150g)

Pasta fresca (500g)

Pasta fresca all'uovo (500g)

Gnocchi napoletani (1 kg)

Ingredients: water, wheat flour type “00”, potato starch and flakes, salt, rice flour. Preservatives: (E200), (E330). Allergens: gluten. Origin: Italy Description: Mastro Antonio is a story of quality, innovation and love for excellent work. With passion Mastro Antonio brings to your tables the flavor and scent of the past, carefully choosing only high quality ingredients. The various shapes of pasta lend themselves to being seasoned in a thousand different ways, from the simplest recipes to the most elaborate ones, up to gourmet dishes. Gnocchi are an ancient dish, prepared with different flours: wheat, rice, semolina flour, with potatoes, dry bread, tubers or various vegetables. The most popular in Italy today are prepared with potatoes. Gnocchi can be served with almost all kind of sauces, for example tomato sauce, 4 cheese sauce, bolognese sauce. Preparation: boil water, add salt and then gnocchi, boil for about 3 minutes, then strain and season to taste

Ground coffee 250g

Coffee beans 1 kg

Amaretto BIO

700ml, 28% Unique organic amaretto of rare quality, produced from the finest bitter almonds, organic vanilla beans from Madagascar, organic cocoa beans from Peru and other precious and strictly organic ingredients. Organic wheat grain distillate forms its alcohol base.

Bombardino

700ml, 17% Typical liqueur of the alpine region made with fresh mountain milk from South Tyrol, rum from the Caribbean and fresh egg yolk.

Limoncello BIO

700ml, 25% Unique, all-natural Italian liqueur speciality made from the peels of sun-ripened organic Sicilian lemons. The scent of fresh lemons opens up a taste experience with a perfect interplay of sweetness and acidity. Its reduced sugar content and moderate alcohol offer an additional appeal.

Passo Salento 750ml 14.5%

Grape variety Negroamaro – Lambrusco Production zone Puglia – Salento Vinification After pressing, grapes undergo to maceration for 8 – 10 days. Then, after soft pressing only flower must undergoes to fermentation with selected yeasts inside thermoconditioned tanks at a temperature of 22 – 23°C. Once fermented, fresh wine is poured off and honed. Organoleptic Characteristics Colour: intense ruby red. Aroma: light and characteristic. Flavour: full-bodied and velvety. Serving suggestions: meat dishes, pork products and cheeses. Serving temperature: 18 – 20° C.

Negroamaro Primonobile 750ml 14%

Grape variety Negroamaro Production zone Puglia – Salento Vinification After pressing, grapes undergo to maceration for 8 – 10 days. Then, after pressing and dripping only flower must undergoes to fermentation with selected yeasts inside thermoconditioned tanks at a temperature of 22 – 23°C. Once fermented, fresh wine is poured off and filtered. Organoleptic Characteristics Colour: intense red with orange shades. Aroma: vinous characteristic. Flavour: full and harmonious. Serving suggestions: meat dishes, pork products and cheeses. Serving temperature: 17 – 18° C.

Primitivo Empirio 750ml 14%

Grape variety Primitivo Production zone Puglia – Salento Vinification The musted grapes undergo to a very long maceration (15-20 days). Fermentation occurs in temperature controlled tanks (28-30°) and purposely selected yeasts are added. After dripping and pressing, fresh wine is poured off after having finished malolactic fermentation. Organoleptic Characteristics Colour: red with garnets shades. Aroma: light and characteristic. Flavour: full-bodied and velvety. Serving suggestions: main dishes wine, excellent with roasts and spicy cheeses. Serving temperature: 18 – 20° C.

Poesia Salento IGP 750ml 12.5%

Grapes variety Fiano Production zone Puglia – Salento Vinification Once in the winery grapes are immediately pressed and dripped. Must flower undergo to fermentation at a controlled temperature (16-20°) and purposely selected yeast are added. Once fermentation is completed the fresh wine is immediately poured off and filtered. Organoleptic Characteristics Colour: straw-yellow. Aroma: flowery. Flavour: fine and elegant. Serving suggestions: entries, fish and seafood. Serving temperature: 8 – 10° C.

Pinot grigio (750ml) 12%

Denomination: Delle Venezie Denominazione di Origine Controllata Serving temperature: 8°-10°C Colour: citrine yellow Bouquet: persistent, with a note of fresh pineapple and bread crust Taste: dry and sapid, with an aftertaste of sagebrush flowers that lingers persistently Serving suggestions: with delicate first courses, second courses with white meats and fish

Chardonnay (750ml) 12%

Denomination: Veneto Indicazione geografica tipica Serving temperature: 8°-10°C Colour: Intense straw yellow with gold nuances Bouquet: Full and composite, with notes of apple and bread crus Taste: Dry, sapid and full, with good persistence Serving suggestions: With delicate first courses, second courses with white meats and fish