Brezzo are Italian honey experts, sourcing a range of specialty honeys from wild flowers and using non-thermal extraction treatments to ensure the honey is treated as gently as possible. This honey is made from Arbutus flowers and is perhaps the rarest and most valuable type of honey produced in Italy. The production area is Sardinia only harvested in late autumn (end of October-early November). It has a strong, and astringent herbal flavour. It will well complement any hard heavy cheese or any dish with bitter vegetables.250g jar.
Born around 1940 from a mutation of the small mandarin of Havana, the late tangerine grows in an intact agricultural area near Ciaculli. The Slow Food Foundation for Biodiversity promotes the cultivation of late tangerine and helps the organic farmers to commercialise the citrus fruit as production has decreased of 80% in the past 50years. The Scyavuru family has transform the fruit in a delicious Marmelade – the citrus tangerine flavour has been preserved and is the perfect match with robiola and brie style cheese. 230g
Panpepato is similar in style to the classic Margherita, but topped with a layer of aromatic spices – cinnamon, nutmeg, cloves, mace and coriander, which create a warm, rich flavour to balance the sweet fruit and honey flavours. A great accompaniment on cheese platters, to enjoy with tea and coffee or a glass of Vin Santo after dinner. Approx 200g wedge wrapped in clear cellophane.
One of the most famous sweets from Tuscany, Panforte is a flat ‘cake’ made with nuts, dried and glacé fruits, honey and spices. Originating in the middle ages, it’s sweet, dense and still incredibly popular today.
Made by Pasticceria Marabissi – third generation artisan producers considered to be one of the best panforte makers. They make their panforte by hand using traditional methods and natural ingredients.
A unique jam from Sicily made with the fruit from the prickly pear cactus, which are also known as ‘Indian figs’. It makes a great accompaniment for cheese platters, or just enjoy on toast. This is an artisan product made to a traditional recipe.
Since 1982 friends Guillaume and Lesgards have been blending imagination and tradition to elaborate delicious preserves. From their Pyrenean workshop on a 3 hectares fruit farm , their range of Jam for Cheese are cooked in small quantities in a copper cauldron, fuelled by a steam boiler that makes the cooking shorter and homogeneous. All with no preservative or colouring. 45g Jar
Sepertino butter is obtained using exclusively Italian creams, guaranteeing the quality that has always set them apart.
Centrifuged butter, with its sweet taste, is easy to spread. The unique flavour of centrifuged butter is enhanced by a pinch of Himalayan pink salt, offering a flavour unique to its genre. Suitable for all types of cooking, whether sweet or savoury, it can be used as a basic ingredient for flavoursome, authentic meals our raw on amazing toast. 250gr
Crisp pears and the gentle, warming spice of cinnamon – this jam is a great accompaniment for your favourite cheese, and works particularly well with sheep’s milk cheeses such as Pecorino and sweet, nutty cheeses like Gruyère and Appenzell. Or simply enjoy it on bread with some farmhouse butter.
Made from one of the best salt – Sel de Guerande – and Summer Truffle, it's the perfect condiments to add in a salad dressing, eggs… Our favourite is sprinkle with Parmesan on Gnocchi with a creamy wild mushroom sauce.
Brezzo are Italian honey experts, sourcing a range of specialty honeys from wild flowers and using non-thermal extraction treatments to ensure the honey is treated as gently as possible.