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TUTTOFOOD
Schedule – May 5–8

TUTTOFOOD Schedule – May 5–8

Drinklist TuttoFood (5-8 maggio)

  • Created for COMAVICOLA to be enjoyed with seafood products
  • SEA VIBES
  • Spritz with a View
    Elderflower liqueur, Sauvignon Blanc, olive brine, tonic water.
  • Capperi che Martini!
    Gin London Dry, Dry Vermouth, Pantelleria Caper
  • CLASSIC
  • Gin Tonic
    London dry gin with tonic
  • Paloma
    Tequila, grapefruit soda, lime, salt

Coffee List TuttoFood (5-8 maggio)

  • MISCELE
  • SELECTION PREZIOSA

    Selected blend of the best coffees in the world, Arabica & Robusta from Nepal, Cuba, Central America, Africa and India. Cup with a thick chocolate-colored cream, delicate but full-bodied, intense aroma, persistent and sweet spicy aftertaste, balanced on the palate and barely perceptible acidity.

  • SELECTION ITALIANO

    Blend of Arabica and Robusta quality coffees. Arabica are: Nicaragua Pacamara Gigante, El Salvador Cup of Excellence (Central America) and Kenya Top Quality AA (Africa). The Robuste are: Congo (Africa) and Kaapi Royale (India). Coffee with a thick hazelnut cream, light streaks, delicate taste, barely perceptible acidity, sweet notes, good aromatic persistence.

  • SELECTION NAPOLI

    Robusta coffee blend selected from the best, to give strong taste and strong aroma.

  • DECAFFEINATO EXTRA A VAPORE

    Blend of arabica and robusta species decaffeinated with water steam, naturally low in caffeine and with fine and delicate taste characteristics for a pleasant result. With a soft and light taste.

  • MONORIGINI
  • REPUBBLICA DOMINICANA HONEY BARAHONA AA

    “Barahona” coffee grows in shaded plantations on the mythical island of Hispaniola, appendix emergent of the volcanic chain that embraces the Caribbean. High quality Arabica, perfect in roast, it is the best deep-sea coffee in the Dominican Republic. Characterized by its sweetness and low acidity. High body and rich aroma: intense hints of orgeat, nougat and caramel are combined with those of dehydrated fruit. The fruity aftertaste is simple, but really rich in slightly spicy nuances, with a pleasant hint of toasted tobacco.

  • BRASILE PERGAMINO SUL DE MINAS

    On the slopes of the Serra do Pau d’Alho, near the Cabo Verde River, lies one of the oldest coffee-growing areas in Brazil. A small group of producers, descendants of the first fazenderos, grow, at an altitude between 1,000 and 1,200 meters, one of the sweetest coffees, of Arabica quality, coming from this country.  Pergamino is a selection coming from the first harvest, done in May, and from the main one that generally takes place between June and July. Only the ripe drupes are chosen and peeled, then the beans, still covered by the mucilage of the pulp, are left to dry for 3 days in the sun, thus allowing the assimilation of the sugary substances. With this system, only about 25% of the harvest is carefully chosen to become our Pergamino. Before being shipped, the coffee is further cleaned and tasted, in order to check its quality level. Very balanced coffee, medium-bodied and elegantly sweet, it has a soft density, with a marked cocoa aftertaste and a vague hint of dried plum, the result of the particular and unique microenvironment in which this exceptional coffee develops.

  • ECCELLENZE
  • KOPI LUWAK

    The most expensive coffee in the world is born in the Indonesian islands of Sumatra, Java and Sulawesi and only a few tens of kilos are produced per year. Its exclusivity is given thanks to a mammal called in Indonesian Luwak (palm civet) which climbs the coffee trees and eats the ripe fruits. The red coffee berries, swallowed, are subsequently digested in the stomach and the gastric juices, rich in particularly sugary enzymes, naturally roast the beans, so to speak. Once expelled, these are collected and sold as a real delicacy. And to think that initially the owners of the coffee plantations considered it a threat to their earnings. The coffee has a strong and complex taste with an aftertaste of burnt sugar (caramel) and “chocolate” notes.

  • COLOMBIA BARRIQUE RUM FERMENTATION

    This barrique coffee from the Caldas region in Columbia (recognized by UNESCO as a “Cultural Heritage” since 2011) is grown at an altitude between 1350 and 1470 meters. The plantation is mostly exposed to the sun with soil rich in ash from the Nevado del Ruiz volcano, and the average temperature is between 21° and 25°. The Castillo variety of this very special coffee is harvested by hand from September to December when the coffee cherries are very ripe, once stripped and washed they are left to ferment until the right humidity is obtained, it is at this point that the coffee is placed inside barriques in which the rum has been aged for at least 8 years. After about three months of maturation, with regular intervals in which samples are taken for analysis, a coffee with the aroma and taste of Rum is obtained. The olfactory perception alone is striking both for its intensity and for the particular aromatic characteristics of Rum, cherry liqueur and tiramisu.

  • JAMAICA BLUE MOUNTAIN

    Pure washed Arabica from the Wallenford Estate plantation. Among the factors that make a coffee valuable, there are the distance from the tides and the altitude, the higher up and closer to the sea a coffee is, the more valuable it is. Jamaican coffee, born at altitudes of about 2000 meters, is simply the best coffee in the world. The coffee of the royal houses, the most desired by all those who are looking for the best in life. Wallenford Estate is in excellence, the cru that represents perfection. Intense aroma, intense and enveloping taste, exceptionally rich in flavours, soft and sweet, balanced on the palate, with incredibly long persistence.

  • NEPAL MONTE EVEREST SUPREME

    A sip of bliss, which comes directly from the realm of silence and meditation: the HIMALAYA mountain range. It is Nepal Mount Everest Supreme, the first meditation coffee and the only coffee in the world grown north of the Tropic of Cancer, which combines truly singular characteristics. In a small plantation in the Nuwakot district, at the foot of the Ganesh Himal mountain range and bordered by the waters of the Trisuli river, we discovered one of the finest Arabicas. Only recently planted in one of the few regions at these latitudes sheltered from frost, the coffee, fertilized with natural buffalo manure, is harvested from November to January, dried exclusively in the sun and exported directly by air from Kathmandu. The organoleptic analysis of the espresso revealed a result that was as impressive as it was unexpected. The magnificent consistency and singular structure blends into precious scents of cocoa and candied orange, and dissolves into precious, particularly persistent notes of ginger. Probably one of the best coffees in the world.

TUTTOFOOD Allergen List (May 5–8)

  • Cereals containing gluten and related products
  • Crustaceans and products thereof
  • Eggs and products thereof
  • Fish and products thereof
  • Peanuts and products thereof
  • Soybeans and products thereof
  • Milk and products thereof (including lactose)
  • Nuts, namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, Queensland nuts, and products thereof
  • Celery and products thereof
  • Mustard and products thereof
  • Sesame seeds and products thereof
  • Sulphur dioxide and sulphites at concentrations greater than 10 mg/kg or 10 mg/litre, expressed as SO₂
  • Lupin and products thereof
  • Molluscs and products thereof
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20096 Limito di Pioltello
+390292687501
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+3902733902
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+390292687501
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Food Service (Ho.Re.Ca.)

Via Tina Anselmi 1/A
20096 Limito di Pioltello
+390292687501
ristorazione@comavicola.com

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