Candied walnuts with a delicate taste and fresh aroma with nuances on the palate that recall the tannic nuances of green fruit. The candied walnut goes wonderfully with cheeses, foie gras and in desserts with chocolate.
Dry walnut and green walnut combine to create an ingredient that will no longer be missing to accompany your cheese platter. The walnuts of dried walnuts are processed in green walnut syrup so as to become soft and with a fresh taste.
From the aromatic gems of the Aeolian Islands, Salina's capers, a great paté for starters - served on hot croutons - or to enrich a nice plate of sliced vegetables.
This jelly goes perfectly with blue cheeses, aged but especially with liver paté. A pair to try!