Ingredients: Balsamic Vinegar of Modena with cook- grape Lambrusco and Trebbiano with addition of wine vinegars.
Description: 1 medal = 2 years ageing. This Balsamic vinegar of modena whit 5 medals is aged for 10 years in different wood barrels.
Matching: ideal for roast, grilled and boiled meat, mixed vegetables, French fries, boiled potatoes, eggs, fish, cheese, fruit mix, ice-cream, yoghurt, pancakes,...
Classic Balsamic Vinegar of Modena for daily use.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
Hard cheese ewe's milk and bovine milk, Appearance: grey rind - crumbly texture. Aroma: strong scent of truffle, Flavour: balanced presence of truffle, Consistency: crumbly, Maturation: 8 weeks in the "Crutin" truffle cellar
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr...
The Coppa Bazza is produced with pork muscle, spiced and salted. This is then stuffed into natural casings. This product which reflects the natural evolution of a good cut of meat.