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A compound derived from horseradish root which widens flavors. Approached to the meat (especially mixed boiled meats) the only word that encompasses the combination is: pleasure!
The flavor is typical of tradition, slightly spicy. From the best ducks "label rouge" in the South West of France. For 4/5 portions approx.
Selected meat of small farms in Northern Europe, chosen for the higher degree of marbling, an absolute quality index. The flavor is as extraordinary as the unmistakable texture.
16 other products in the same category:
French cheese of cow's milk maturing short, soft paste and washed rind.
The sweet and sour of the orange is enriched by Mustard: Mustard a strong taste for those who love the pairings strong flavors.
Matured soft cheese in one of the most famous wines of the world: from Bourgogne lo Chablis!
7 amalgate vegetables in mustard syrup to accompany creativity with your preparations. Fill fancy your table with a colorful pickled sweet-spicy taste.
Exceptional when tasted with cheese, roast meats and stews, with sausage and mascarpone.
A winter delicacy that marries perfettamenete with fresh cheese and boiled. But taste it combined with the sausage: a real surprise to the palate!
Unique and original jam, perfect to accompany aged cheeses and foie gras. The characteristic flavor of Myrtle of Sardinia, with strong tannin notes, is balanced by the sweet soul of jam.
Small mountain tomini preserved in olive oil flavored with herbs. Already portioned for easy storage.
The most famous English blue cheese.
It is recommended to combine with herbaceous, seasoned and spicy cheeses.
Matches: soft and fresh cheese such as goats, buffalo mozzarella, goat's ricotta.
The traditional Genoese quail with a characteristic flavor. Fresh cheese, light and delicate, perfect for savory pies or as an alternative to yogurt.