SANTA GIUSTINA ITALIANO
A seasoning produced with fruits that are ripened just right to savor a taste of freshness but with a strong and definte flavor.
Variety: Frantoio, Leccino and Moraiolo
Production area: Veronese Valleys
Production period: beginning of November
Pressing method: cold extraction with a continuous press
Acidity: max 0.2%
Color: yellow - bright green
Taste: fragrant taste of leaves and fresh fruit with a decisive and aromatic flavor
Cooking advice: on toasted bread but also on grilled red meat and on salads.
It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour. Its most striking feature is that it does not alter the colour of dishes but it adds a fruity and mildly acid aroma and flavour (excellent to replace wine vinegar).
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Produced personally by the Martelli family, in their own pasta factory in Lari, in the hills of Pisa in Tuscany.
Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.
Green Olives pitted 314 ml. - Mariolino
