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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
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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.
Sourcing milk locally from animals that roam freely in the summer mountain pastures, the Occelli butter has a distinctive light sour cream flavour. Fresh Piedmont truffles have been added for that extra indulgence. Simply spread on toast or use it to finish off a creamy sauce.
A classic style of panforte, Margherita is made with almonds, honey, candied citrus rind and dusted with icing sugar. 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.
This pumpkin&truffle mostarda is a delicious accompaniment for cheese and antipasto platters. It works well with full-flavoured hard cheeses including pecorino and cheddar and cold meats like bresaola and roast beef. Mostarda (also known as Mustard Fruits), are a traditional Italian condiment of preserved fruit in a sweet and savoury mustard syrup.
The perfect aperitivo condiment! Made from the best ingredients – EVOO, Summer truffle, Capers, Mushroom and Anchovies – it's perfect spread on crouton to compliment any antipasto board for those summer long night.
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.
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
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.
This fig mostarda is a delicious accompaniment for cheese and antipasto platters and pairs especially well with strong hard cheeses and blue vein cheeses. It can also be served with cold meats like ham. Mostarda (also known as Mustard Fruits), are a traditional Italian condiment of preserved fruit in a sweet and savoury mustard syrup.