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OLIVES AND WALNUTS SAVORY CREAM

€5,90 exc. VAT:

The Olive has ancient origins, dating as far back as 5,000-3,000 B.C. Originally from Asia, it has a meaty consistency, oily pulp and is black or dark purple when fully mature. Only when the olives have matured properly, they are processed along with the walnuts, in order to create this very particular cream. The walnut is the fruit of the Juglans regia, a plant originating from Asia and the slopes of the Himalayas, that was introduced to Europe in very ancient times. It can be an excellent part of hors d’oeuvres. Superb as a spread on toasted bread and as a sauce for pasta.

MIXED HERBS FLAVORED EXTRA VIRGIN OLIVE OIL “FENICE 10 cl”

€5,90 exc. VAT:

Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil.

ORGANIC VEGETARIAN BOLOGNESE RAGOUT

€5,90 exc. VAT:

TO BE ADDED

TRUFFLE-FLAVORED SALT MILL

€5,90 exc. VAT:

CUTTLEFISH INK SALT MILL

€5,90 exc. VAT:

PORCINI SALT MILL

€5,90 exc. VAT:

GRINDED MULLET ROE 30g

€5,90 exc. VAT:

Bottarga (cured fish roe) is a savory delicacy. The grey mullet lives along the shores of all the Mediterranean Sea. During the curing process, the grey mullet roe is hand massaged in order to reduce the amount of air inside, then dehydrated under sea salt for a couple of weeks.

PORCINI MUSHROOM FLAVORED EXTRA VIRGIN OLIVE OIL FENICE 10 Cl

€6,30 exc. VAT:

Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil.

BLACK TRUFFLE FLAVORED EXTRA VIRGIN OLIVE OIL “FENICE 10cl”

€6,40 exc. VAT:

Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil.

GRINDED YELLOWFIN TUNA FISH ROE 50G

€6,70 exc. VAT:

Bottarga (Cured tuna fish roe) is a savoury delicacy. Tuna fish is present in the open waters of the main oceans of the world. During the curing process, the roe is massaged by hand in order to reduce the amount of air inside, then dehydrated under sea salt for a couple of weeks.

ARTICHOKES AND ALMONDS SAVORY CREAM

€6,90 exc. VAT:

The main ingredient of this savory cream is tender delicate artichoke. The artichoke (Cynara cardunculus) is a very interesting vegetable because of its decisive taste which, combined with almonds, gives this cream an extraordinary taste. It’s an excellent dressing for meat Tortelli (filled fresh pasta) with fresh cream or as a complement to hors d’oeuvres.

GRINDED MULLET ROE 50g

€6,90 exc. VAT:

Bottarga (cured fish roe) is a savory delicacy. The grey mullet lives along the shores of all the Mediterranean Sea. During the curing process, the grey mullet roe is hand massaged in order to reduce the amount of air inside, then dehydrated under sea salt for a couple of weeks.

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