
Unleash your creativity in the kitchen! With this Parmesan Cheese Spread, you can create a host of tasty new recipes. Try this genuine Parmesan Cheese flavored spread!
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)
Unleash your creativity in the kitchen! With this Parmesan Cheese Spread, you can create a host of tasty new recipes. Try this genuine Parmesan Cheese flavored spread!
Parmigiano Reggiano PDO exclusively made with Pardo-Alpina cow milk, vacuum packed. Select your own choice of cheese made with special milk and long aged. 300 g is the ideal size for a little try, as a gift for your dear ones or for you.
Pre-sliced smoked salmon (long cut), freshly processed, dry salted with sea salt.
Condiment with Balsamic Vinegar of Modena IGP. Its density of 1.31 makes this condiment ideal with meat and cheeses.
Densità 1,31
Ingredienti: 65% mosto d’uva cotto, 25% aceto di vino e 10% aceto balsamico di Modena IGP (mosto d’uva e aceto di vino)
Contiene solfiti
Peso: 250 ml
Produttore: D Ricordano srl
Via Bini, 6 – 42013 Casalgrande (RE) - Italia
Characterized by a rich perfume and an agreeable and rounded acidity, the “Medaglia d’Argento” is an aromatic balsamic vinegar, enhancing the flavors of any dish with its intensity. In cuisine it can be used fresh or can be heated in cooking preparations.
Brings out the flavour of fish, meats, cheeses, ice creams and seasonal fruit. Concentrated must and PGI Modena Balsamic vinegar meet to bring you this sweet and dense cream, the perfect product to help unleash your fantasy in the kitchen.
Condiment with Balsamic Vinegar of Modena IGP. Its density of 1.31 makes this condiment ideal with meat and cheeses.
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.
Fiaschetta di Patrizia, from the “Little Women” collection of the Family Reserve, results from the desire to dedicate a line of refined vinegars and dressings to the ancestors of the Giusti family.
The King of all condiments in a 100 ml format, ready to bring out the flavour in all your dishes. PDO Traditional Modena Balsamic Vinegar is always a pleasant surprise on meats, fish, cheeses or vegetables. Try the extravecchio variety.
Perfect on all types of salads and crudités. Ideal for creating cooking bases for game and poultry.
Barrel-aged white dressing
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.
The King of all condiments in a 100 ml format, ready to bring out the flavour in all your dishes. PDO Traditional Modena Balsamic Vinegar is always a pleasant surprise on meats, fish, cheeses or vegetables. Try the aged variety.
Characterized by a rich perfume and an agreeable and rounded acidity, the “Medaglia d’Argento” is an aromatic balsamic vinegar, enhancing the flavors of any dish with its intensity. In cuisine it can be used fresh or can be heated in cooking preparations.
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 persistent flavour of the Bollino Oro (gold label) variety.
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.
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.
3 Gold Medals, this vinegar is in memory of the ancestor who invented the recipe at the beginning of the twentieth century. It is made with musts from ripe and dried grapes.
3 Gold Medals, this vinegar is in memory of the ancestor who invented the recipe at the beginning of the twentieth century. It is made with musts from ripe and dried grapes.