Produced with a Williams pear from the IGP area of Mantua, it is a typical mustard that has always been used to accompany boiled meat, Salame Mantovano and Grana Padano. It goes well not only with all hard and mature cheeses, but also with cured meats in addition to the classic boiled meat. Suitable for first courses such as in a risotto with gorgonzola, or as a sauce for a ravioli with pecorino cheese, or in second courses such as in a guinea fowl salad.
Mostarda di pere Ingredienti: Pera (54% +/- 10), zucchero (45% +/- 10) , aroma (1% +/- 2) Peso : 120 GR Scadenza: Da consumarsi entro 2 anni Produttore: LE TAMERICI S.R.L. Via Quarantore, 40 – 46030 S.Biagio di Bagnolo S.Vito (MN) ITALIA Conservazione: Da conservare a temperatura ambiente dai 10°- 20°C in luogo fresco e asciutto. VALORI NUTRIZIONALI per 100 g PROTEINE % 0,28 +/- 0,2 GRASSI % Di cui saturi- < 0.1 +/- 0,2 < 0.1 +/- 0,2 CARBOIDRATI % Di cui zuccheri- 69.8 +/- 5 68.4 +/- 5 Sale < 0.01 Equivalente calorico 266 Kcal/100g 1114 Kj/100g
Antipasto Ricco with artichokes, chiodino mushrooms, sweet peppers and pitted olives in olive oil
All fruit types and only natural fruit sugar. The simplest recipe, gently cooked following the tradition to fully preserve the taste and the smell of fruit. No colouring, preservatives, thickeners and no added pectin. True home-made tradition, with the highest content in fruit on the market.
Only top quality raw materials, selected directly from local or Italian farmers, are used for these mustards: ingredients that do not require, in the transformation, the addition of preservatives, thickeners and antioxidants.
Compact Tuna Fillets in Olive Oil
Fresh summer black truffle (Tuber Aestivum Vitt.) is selected thoroughly: it is delicious as a dressing for your dishes or sliced on hot food such as risotto or pasta.J69Fresh summer black truffle (Tuber Aestivum Vitt.)
Bitter orange marmalade, 100% organic, no added pectin. Total fruit used: 50 g per 100 g of jam.
This cream made of chick-pea and summer black truffle revives one of the most traditional ingredients of Italian country cooking.
This conserve is excellent with matured cheeses, roast meats, lamb or fish carpaccios.
Sun-dried tomatoes in olive oil with aromatic herbs.
Among the ingredients that make this sauce unique, two make it truly special: tomatoes, strictly datterini and beefsteak, and Agazàn extra virgin olive oil, produced by the same company, among the Ligurian hills, with a selection of Taggiasca olives from their oldest and highest olive groves.
Only top quality raw materials, selected directly from local or Italian farmers, are used for these mustards: ingredients that do not require, in the transformation, the addition of preservatives, thickeners and antioxidants.
A typical cake made with almonds, hazelnuts and butter. Crunchy and fragrant, this cake is best consumed dipped in zabaglione.
Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.
Lentigione Zucca Plum Preserve Without Added Sugar
Aldo's Pasta is handcrafted and reflects the ways of the authentic housewives of the Marche, who with rhythm and heart transform the raw materials with precious mastery.
2 Gold Medals, a time-honoured product of vinegar producer Acetaia Giusti, the “Il Classico” is a highly versatile balsamic vinegar which can be used for cooking and as a dressing.
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