-
A truffle slicer made of stainless steel and precious olive and rosewood wood.
The particular care taken in sharpening the blades and a robust and very precise adjustment system allow to obtain slices that are always the same and to avoid product waste.
Also excellent for mushrooms, vegetables, parmesan and chocolate. -
SWEET & NUTTY
Beemster Royaal is like a piece of gold that melts on your tongue. Due to its special recipe a unique cheese has evolved with a wonderful smooth creaminess. Its slightly nutty and slightly sweet taste leads you to an overwhelming tasting experience.
Beemster Royaal is wonderful to suggest to shoppers who are interested in expanding their horizons of specialty cheese beyond the basics. Its uniquely sweet flavour attracts children more than any other cheese yet satisfies more advanced consumers who have a long history with specialty cheeses.
Weight : 150g, 250g, 1/4 of wheel
-
A full bodied and intense flavoured cheese with maturation crystals in full development.
This cheese has a beautiful combination of aromas and has an exquisite and powerful taste.Weight : 150g, 250g, 1/4 of wheel
-
-
The sweet taste of caramel combined with the rich taste of rum creates a unique taste experience. Simply swirl three teaspoons into a mug of hot milk and stir until completely melted. Perfect for all chocolate lovers.
This product is suitable for gluten free diets.
Weight : 250g
Product Code : 4153 -
-
SWEET AND SOUR RUSSIAN GHERKINSRussian-style malossol gherkins are a great classic for serving with salmon and other Petrossian delicacies. In Russian cuisine, ‘malossol’ is the term used for foods that are very lightly salted. Malossol caviar is the iconic symbol of the Maison Petrossian. Originating in Poland, these large pickles are first prepared in a brine that’s very lightly salted and is seasoned with many highly aromatic herbs and spices like dill, garlic and mustard seeds. This legendary recipe gives these Russian-style malossol pickles a more sweet and sour flavour compared to French pickles.Weight 910g -
The rye Croustissian® is a must-have on your table. This crunchy rye cracker is made using a Scandinavian recipe to bring extra crisp to an aperitif or cocktail hour. The Croustissian® is the perfect vessel for salmon, roe, tarama, and other seafood specialities.
Weight : 200g
-
Cooked grape must, called “Saba”, is the main and most important ingredient for the production of Balsamic Vinegar and Traditional Balsamic Vinegar of Modena. Already in use at the time of the ancient Romans, it was and is obtained by cooking in open air must of local grapes for many hours, reduced down to a sweet and dense liquid. Appreciated especially by children, Saba is versatile, enhancing various ingredients and recipes.
Ingredients: cooked grape must
Serving Suggestions: cheese, ice cream, creams and ricotta-based cake
-
-
Fennel, hazelnut and citrus fruit salad made and stuffed by hand in extra virgin olive oil.
Ideal with: aperitifs, appetizers, buffets, snacks.
Net Weight: 250g -
Only from pigs weighing 180 to 230 kg Ingredients: Pork, salt, pepper, wine, garlic Seasoning: at least 2 months Weight: about 0.400 kg
-
Very ancient salami, with a lumpy shape, stuffed into the blind intestine that allows it to reach long maturations and always remain soft.
-
The “baby” Spigarolino was born as a gift idea for Christmas, but given its success, have been decided to be continued producing it throughout the year.
-
The Story of Salami Chips
Our traditional salami is from a family-owned business that has been producing ‘Kolbasz’ in Hungary for over 150 years – and is still making them to its original recipes today.Traditional Kolbasz is made from pork, Hungarian paprika, salt, garlic & ground caraway seeds, cured and then smoked over Beech Wood. All of which builds into an intense, smoky, sweet, salty, beautiful thing with amazing texture and a touch of acidity.
-
Raw-cured sausage, produced from a pork meat base, seasoned with salt and spices, and stuffed using a double layer natural pork casing.
The finest meat
The base are the finest parts such as hams, shoulders, loins and neck and belly pork, coming at all times from pigs that have been carefully selected and specifically fattened on chosen nearby small production farms
Traditional manual stuffing
The work is a real calling and is completely craft-based, taking care with every detail in order to achieve the authentic sausage, linked by hand by the two ends with a hemp cord specially imported from Egypt
Optimum cold drying
Once the llonganissa has been identified and stuffed, the drying process begins, seeking to achieve distinctive flavors, evolving slowly and entirely in the cold, as was done in the past on winter days. This drying process lasts between 17 and 20 weeksNet weight : 1.3 kg
