A delicate wine jelly made with Malvasia red wine with chocolate and plum flavour but also which is better known as Madeira. Serve with light, creamy cheeses on a platter, or enjoy as a dessert with a scoop of mascarpone and fresh berries. 180g.
This artisan jam is made with Coscia pears – a small, sweet variety with yellow/red skin which thrive in the warm climate of Sicily. Made by producer Scyavuru to a family recipe with fruit grown on just three local farms. It’s great to serve with cheeses – particularly pecorino or gruyère, or just enjoy on toast. 250g jar.
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.
The perfect gift for this Christmas! Our unique range from Brezzo has just arrived. Including some pantry essentials and entertainment delights – all foodies will be pleased.
– 1 Jar Truffle Honey 100g
– 1 Jar Truffle Salt 80g
– 1 Jar Truffle salsa 80g
– 1 Bottle Truffle Oil 100ml
All beautifully gift-wrapped in a rustic wooden hamper box.
We recommend pairing this peach mostarda with sheep’s milk cheeses such as Pecorino and hard mature cheeses such as Parmigiano and Montasio Stravecchio. It can also be served with salumi and cold meats. Mostarda (also known as Mustard Fruits), are a traditional Italian condiment of preserved fruit in a sweet and savoury mustard syrup.
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. The forest honey, unlike other classic honeys, is not produced from flower nectar but from wild wooded plants. The honey is only harvested in July-August in Piedmont. It has a light amber colour and it's great all-rounder honey. Roero Forest Honey is not too sweet with a nice caramel flavour. 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
This is an amazing artisan butter made with cream that is allowed to settle naturally over 72 hours. This method enhances the softness, the spreadability and the rich flavour which has hints of blanched almonds, alpine flowers and rich, creamy milk. In honour of the traditional recipe, the butter is named ‘1889’ – the year the producer’s great grandfather was born.
Region: Piedmont, Italy
Milk: Pasteurised Cow