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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.
Preparedto obtain an excellentgelatin puddingthe raspberry flavor.
Slim and slightly spicy, it is the perfect seasoning for your salads.
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.
Perfect sweet dressing with fruit and ice cream. Saba is obtained by cooking grape must, a process of reduction by evaporation which makes it dense and similar to a syrup. Its sweet taste (reminiscent of raisins, with a hint of caramel) goes well with fresh cheeses with a sour taste and yoghurt, up to pork.
Carnaroli rice chosen by the best chefs for their starred risotto. It absorbs the sauce with grace during cooking and releases its starch, enriching the dish with creaminess. Purest expression of the biodiversity of the local Ticino Park reserve.
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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.
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%
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%.