Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Condiment with Balsamic Vinegar of Modena IGP. Its density of 1.31 makes this condiment ideal with meat and cheeses.
Carloforte red tuna belly in olive oil, entirely hand-worked
Smoking salmon is an art: these Scottish salmon are raised organically in the islands north of Scotland. The passion for excellence leads to always producing only the best, to offering cuts and formats that fully satisfy the different needs of preparation and tasting of the product, enhancing its characteristics.
The different cuts of salmon thus represent the opportunity to discover the thousand shades of goodness of a unique product.
To obtain a superior quality product, the most important processing phases are carried out by hand.
Ingredients: Salmon (Salmo salar), salt.
Allergens: Fish and fish products.
Traditional smoking with beech wood.
Net weight: 100g
Store at 0°C/+4°C. Shelf life: 36 days.
Produced by: FOODLAB SRL - STRADA PROVINCIALE PER CREMONA 67, 43010 POLESINE PARMENSE - PRA - ITALY
Nutritional values per 100g
| Valore energetico | kJ 783 |
|
kcal 187 |
|
| Grassi | 10 gr |
|
Di cui acidi grassi saturi |
1,6 gr |
| Carboidrati | 0,3 gr |
|
Di cui zuccheri |
0,1 gr |
| Proteine | 24 gr |
| Sale | 3,1 gr |
Pesto with Genoese PDO basil, PDO aged Parmigiano Reggiano and extra virgin olive oil. A typical Ligurian tradition.
Made with the best Italian ingredients, this truffle-flavoured sauce is ready to taste as is or it may be used for the preparation of excellent truffle-based dishes.
5 Gold Medals, “Banda Rossa” is the personal gift of uncle Giuseppe to the current family members and it has become the symbol of the Giusti vinegar making expertise the family is proud of.
Condiment with Balsamic Vinegar of Modena IGP. Its density of 1.31 makes this condiment ideal with meat and cheeses.
As per the best tradition, mayonnaise is obtained by emulsion of eggs, vinegar, lemon, seed oil and extra virgin olive oil. In this case, the olive oil is that of Agàzan, produced by the same company, among the Ligurian hills, with a selection of Taggiasca olives from their oldest and highest olive groves.
The origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.
Wild boar ragù, ideal for seasoning pasta, lasagna or for preparing croutons.
Bar of dark chocolate 60% with Italian roasted almonds.
Carloforte red tuna tarantello in olive oil, entirely hand-made.
The porcini mushroom cream, typically used in Italian cooking and a tradition in our area, is a flavoured and gentle sauce to please your palate.
A rustic vegetable sauce, enriched with parsley and the flavour of green celery. Excellent with boiled beef, eggs and anchovies, also good with boiled potatoes, soft-rind cheeses, robiola or fresh goat's cheese.
Cantabrian Sea Anchovies in Extra Virgin Olive Oil - Gold Series
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.
Vialone nano rice is the traditional rice of the Veronese plain: ideal for creamy risottos, because it releases a lot of starch during cooking.
Cooking time: 16 - 18 minutes.
Ideal if used raw as a condiment for boiled meats and sauces. It pairs delicately with fish, meat and cheese (excellent on flakes of Parmigiano Reggiano). A unique complement to fruit salads, ice creams, creams and zabaglione.
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.
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