CHERRIES AND RED ONION CHILI PEPPERS JAM JAM DESCRIPTION
DESCRIPTION
Ingredients
Cherries 46%, sugar, wine Piemonte D.O.C. Moscato, Balsamic Vinegar of Modena 4%, lemon, chili pepper 0,3%. Fruit used: 66 g X 100 g
Ingredients
Red Onions 60%, sugar, Barbera d’Alba wine DOP, Balsamic Vinegar of Modena. 1% extra virgin olive oil, salt. It could have celery trace.
Shelf life
3 years.
Shelf life
3 years.
With the delicious flavour of the cherry, the “shiver” of the chili pepper, to create extravagant combinations.
PACKAGE
PACKAGE Description
Glass jar with bronze top for format 110 g and green top for format 350 g
Description
Glass jar with bronze top for format 100 g and green top for format 350 g
ORGANOLEPTIC FEATURES
ORGANOLEPTIC FEATURES
Appearance
Soft.
Appearance
Onion Julienne.
Smell
Persistent, intense, agreeably acetic, sweet.
Smell
Persistent, intense, agreeably acetic.
Colore
Flavour
Dark red .
Colore
Sweet balanced, pungent.
Flavour
Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins Salt
82
COMPOTES WITH BALSAMIC VINEGAR OF MODENA
“CASTELLI” GLUTTONY
“CASTELLI” GLUTTONY
COMPOTES WITH BALSAMIC VINEGAR OF MODENA
Violet.
Intense, pungent, balsamic.
Nutritional declaration in 100 g
234 kcal - 994 kj 0g 0g
57,0 g 55,0 g 0,7 g 0g
Energy value Total dietary fat Saturated dietary fat
254 kcal - 1076 kj 0,4 g 0,1 g
Total carbohydrates Sugar carbohydrates
59,0 g 58,0 g
Salt
0,02 g
Proteins
1,9 g
WHERE AND HOW TO USE
WHERE AND HOW TO USE
To try with goat cheese, taleggio, pecorino, Gorgonzola, etc… A winning risk with plane ice-cream.
It can combine with average and large aging cheese. Ideal for foie gras, raw fish, grilled tuna and raw.
Selected onions, cut with Julienne method and combined with Balsamic Vinegar of Modena, create a delight with a captivating and delicate taste.
83
