€5,50
The habit of cooking “Italian mostarda” during the summertime in Mantua is ancient and still quite common. It arises from the instinctive desire to give fruits and vegetables a longer life and offers us an original version of these precious products from the nature.
Its mild taste and its bright color enrich semi -aged cheeses, Montasio, Asiago, Brie.
Format: 120 g
INGREDIENTS: APRICOTS (65%), SUGAR, LEMON, AROMA
Out of stock
| Produttore | Agricola Senga |
|---|---|
| Regione | Lombardia |
Recently added our store
It is a classic dessert, ideal for a delicious end of a meal. It perfectly matches the panna cotta, ice cream or yogurt.
Open air cultivation is a method known since antiquity for the preservation of fruit. After being carefully cleaned and washed, fruits are cooked in a pot.
It is perfect with freshly baked bread and alpine butter. Ideal for a rich and healthy breakfast or snack!
They are great to use as a filling in baked peaches.
Name of the product: Peaches with Amaretto
Category: Specialties
Net weight: 110 g
Ingredients: Peaches, brown sugar, amaretti 8 % (sugar, apricots kernels, egg white, proteine del latte, flavourings, raising agent: ammonium bicarbonate), cocoa
Raw material (Peaches)
Origin: Piedmont
Variety: Peaches (Persica vulgaris)
Climatic context of the harvest: dry
Date of the harvest: August
Way of picking: by hand
Grown, selected and sautéed “Famigliola Gialla” Mushroom, perfect to season pasta or pizza, or as a sidedish
Format: 290 g
Onion sauce
It goes well with meat and cheese.
It is recommended to pair with aged pecorino cheese or cow’s milk cheese.
Boiled meats enhance the sweet and sour taste of the onion.
A classic is the combination with pork fillet.
Served on a “bruschetta” style bread, it is excellent as an appetizer during an aperitif.
Name of the product: Onion Sauce
Category: Cheese Pairings
Net weight: 110 g
Ingredients: onions, brown sugar
Origin: Piedmont
Variety: Onions (Allium cepa)
Type of cultivation: certified organic cultivation
Climatic context of the harvest: dry
Date of the harvest: July/August
Way of picking: by hand
Anchovy Fillets in Extra Virgin Olive Oil
Minimum seasoning 5/6 months.
Filleted and potted always and only by hand according to the ancient Sicilian tradition.
Anchovies, Extra Virgin Olive Oil and Salt
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