Darbo All Natural Preserves are produced according to an old family recipe. Then as now, only the best fruits - with no added preservatives - are gently warmed and stirred. That way the natural fruit aroma is retained.
50 g. fruit on 100 g preserve
Ingredients: raspberries, sugar, lemon-juice concentrate. Gellant: pectin.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
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soft cheese bovine milk, Appearance: pole form, Aroma: white mushrooms, Flavour: buttery - creamy, Consistency: softy - creamy, Maturation: 3 weeks.
Typical fresh Italian cheese, very popular in the world. It can be eaten alone and utilized in the Mediterranean cooking.
Cream cren 80 gr. - Scandia Pepparrot
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
