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A great appetizer, tasty withfresh butterand tasty when used in pasta dishes.TheTrout eggstraditionally gather with cold weather in winter.They are then washed, dried, kept in salt and after about two days are packed and sterilized in an autoclave.
Extra virgin olive oil of superior category obtained from taggiasca olives. Gentle perfume and sweet taste. Nice bottle, for a welcome gift.
The sweetness of the quince with that taste more mustard to create interesting combinations with seasoned and boiled cheese.
Excellent served with cheese on grainy paste. Ideal with the sweetness of Parma ham or prosciutto with Culatello.
From the genius of Albert Adrià, chef with his brother Ferran of the prestigious El Bulli. The liver of monkfish, refined fish with lean meats, conquered by the distinct sapid sea notes enriched with citrus nuances of the "Japanese lemon" yuzu.
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Apple cider vinegar made from local mountain apple aromatic cider. Natural and unpasteurized vinegar, with balanced acidity (5.5%), excellent for dressing and for your daily cooking.
Apple Vinegar is produced by hand. why vinegar is healthy and genuine and keeps apples properties intact.
Natural apple vinegar aged for two years in small oak barrels. The original recipe of Terre Alte d'Occidente is inspired by an ancient local condiment from the Waldensian valleys which was obtained from a cooked vin of apple juice. Here the apple cider vinegar is embellished with Piedmontese apple concentrate to recreate that same balsamic taste.br />Acidity 5%
Obtained from a skilful blend of organic apples. The cider is acetified after spontaneous fermentation. Live vinegar, unfiltered, aged in cherry wood barrels.Acidity 5%.
Apple cider vinegar aged with freshly pressed raspberry juice. The wild fruit allows to expand the aromatic spectrum of the vinegar, balancing at the same time the sour spirit of the raw material.Recommended to flavor cheeses and to finish meat dishes.Acidity 5%