Gustosa, la vita

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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

TOSCHI History & Profilee

Toschi CompanyThe 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 VinegarOver 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 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.

2000: “ACETAIA GINO TOSCHI” BALSAMIC VINE-GAR OF MODENA BUSINESS

‘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 ‘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

‘80: TOSCHI NOCELLO

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Traditional 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, mul-berry, 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.

TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O. - PRODUCTION PROCESS

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12 YEARS OLD TRADITIONAL “AFFINATO” BALSAMIC VINEGAR OF MODENA P.D.O. – 100 mlOur 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 of any 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.

• 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.

200972/100 ml (3.53oz)/cs

25 YEARS OLD “EXTRAVECCHIO” TRADITIONAL BALSAMIC VINEGAR

OF MODENA P.D.O. – 100 mlThe 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 product's 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, give its unique characteristics. Extra Old Traditional is ready only after 25 years. It has been awarded P.D.O. (Protected Origin) status.

200912/100 ml (3.53oz)/cs

• 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.

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BALSAMIC VINEGAR OF MODENA PGI - GINO TOSCHI

• 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%

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.

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BALSAMIC VINEGAR PREMIUM – GEMMA NERA

Gemma Nera was born in compliance with an established tradition that strong-ly 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

202976/8.5 Fl. oz (250 ml)/cs

*Perfect as a special gift.

BALSAMIC VINEGAR OF MODENA PGI

Balsamic 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. - Excellent as an ingredient to make a special Dijon vinaigrette.- Europa pecial flavor and aromatic balance is derived from a high level of

concentrated grape must.- Gluten free product

200952/5 liter (1.32gal)/cs

202986/2 liter (0.53 gal)/cs

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Europa’s Condimento is a full bodied and aromatic condiment made from balsamic vinegar to deco-

rate 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 vin-egar with a balanced bittersweet taste.

Condimento Europa• 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

CONDIMENTO EUROPA

200626/13.4 Fl Oz./cs

200776/13.4 Fl Oz./cs

200646/13.4 Fl Oz./cs

200636/13.4 Fl Oz./cs

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AMARENA CHERRIES PRODUCTION PROCESS

Amarena 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 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 productGluten free

Yogurt

Top plain yogurt (low or full fat) with Toschi amarena

cherries and stir.

Amarena syrup with Prosecco

Adding Prosecco to the amarena syrup to obtain a

delicious cocktail.

Ice creams and whipped cream

Toschi amarena cherries are ideal as a complement to whipped cream or to top cream, vanilla, milk or yogurt ice creams.

Semifreddo with yogurt and Amarena cherries

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Amarena 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), flavor-ings, citric acid.

• Characteristics:- Sweet and intense taste.- Only the very best black Amarena cherries are

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

AMARENA CHERRIES IN SYRUP – FRUIT SIZE 18/20 mm & 16/18 mm

206516/2.7kg (5.73 Lbs)/cs

5 Years shelf life18/20 mm

202996/1 kg (2.20 Lbs)/cs

5 Years shelf life16/18 mm

Cheese cake with Amarena cherries Ingredients:Almond Sable' pastry500g flour300g butter200g icing sugar2 eggs50g ground almonds2g vanilla2g yeastA pinch of salt

For the filling:600 g Philadelphia cheese160 g sugar100 g eggs40 g egg yolks100 g cream50 g flourA pinch of saltVanilla 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.

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BALSAMIC VINEGAR TOPPING 1lt.

WHITE CHOCOLATE TOPPING – 900g (1.98lb)

Toschi’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.

The bottles are fitted with our handy non-drip top/measuring cap, to avoid messy dripping.

Toschi’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)/cs3 Years shelf life

No Refrigeration required

201026/1Lt (2.20lb)/cs3 Years shelf lifeNo Refrigeration required

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IngredientsPeeled sweet almonds 980gPeeled bitter almonds 20gSugar 1000g

Semifreddo with yogurt and Amarena cherries

Honey 100gAlbumen about 320gToschi Amarena cherries 250g

ProcedureThe 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 TartIngredientsToschi Amarena cherries or a tin of Amarena450g short pastry225g milk

100g flour250g sugar8 egg yolks

Procedure to prepare the Amarena Cherry TartRoll 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.

IngredientsPeeled sweet almonds 980gPeeled bitter almonds 20gSugar 1000g

Petit fours with Toschi Amarena cherries

Honey 100gAlbumen about 320gToschi Amarena cherries 250g

ProcedureThe sweet almonds and the bitter almonds are mixed in the mixer with sugar,

RECIPES

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.

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Product List

Item#/Description Pack Size20091 - 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

TO ORDER: 1800.347.9477 . Fax: 305.592.1651 Email: order@scff.com . www.scff.com