Bottega Broletto® was born from the historic family business that began in the heart of Reggio Emilia immediately after the war: it offered itself as a point of reference for Reggio beekeeping. Over the years they have added various high-quality confectionery products, such as Brolettini with chocolate chips, soft biscuits full of dark chocolate chips.
INGREDIENTI: FARINA DI GRANO tenero, zucchero, BURRO, gocce di cioccolato 20%, (pasta di cacao, zucchero, burro di cacao, emulsionante lecitina di SOIA),UOVO, lievito in polvere (E 460, amido di GRANO tenero), sale. PUO’CONTENERE FRUTTA A GUSCIO. Prodotto da BOTTEGA BROLETTO SAS – Via Broletto 1/A – B – 42121 Reggio Emilia
Condiment with Balsamic Vinegar of Modena IGP. Its density of 1.31 makes this condiment ideal with meat and cheeses.
Organic Parma Curly Tomato Puree
Over - 300g datterini tomato puree
Fig sauce with Modena IGP balsamic vinegar, the ideal accompaniment for tasty mature cheeses.
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.)
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.
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.
This conserve is excellent with matured cheeses, roast meats, lamb or fish carpaccios.
A quality condiment, aged for at least twelve years in barrels rich in history and aromas. Traditional Reggio Emilia Balsamic Vinegar is guaranteed by the Protected Denomination of Origin mark. Try the pronounced acidity of the Bollino Aragosta variety.
Chiodini mushrooms in olive oil, for appetisers or to accompany grilled meats.
Extra cherry jam, 100% organic, no added pectin. Total fruit used: 100 g per 100 g of jam.
Sweet Hazelnut Cream
This sweet and sour preparation is rich and flavorful, capturing all the goodness and aromas of garden vegetables.
A typical cake made with almonds, hazelnuts and butter. Crunchy and fragrant, this cake is best consumed dipped in zabaglione.
This was the first pasta ever made with truffles in the world. The generous number of eggs in the dough combined with bronze drawing and slow drying gives these tagliolini the taste and texture of home-made pasta.
Trentino recipe with seasoned speck, cut into strips and whole chanterelles, all wrapped in a soft, salty béchamel sauce.
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