CONDIMENTO BALSAMICO - BALSAMIC CONDIMENT 30 TRAVASI
“The grapes at the heart of this condiment were harvested over 30 years ago. Then each year since, this balsamic creation was transferred from one barrel of precious wood to another. From cherrywood to chestnut, oak to acacia, juniper to mulberry to ashwood, each imparting their own velvety notes - these transfers (’travasi’) happened once each winter, for 30 years. That’s right - for an entire generation, the Leonardi family poured incredible devotion, patience and passion into this bottle. Now, you can add a few drops of pure passion to every culinary creation!” John Kirwan
100ml - PRODUCED BY AZIENDA AGRICOLA LEONARDI GIOVANNI
Leonardi dressing. Ingredients: acetified cooked grape must. Contains sulphites.
Cooked grape must acetified and aged in different wooden barrels for 30 years. A teaspoon at the beginning of the meal to stimulate your appetite, or at the end of the meal for its digestive properties. It goes mell with any kind of food, from appetiser to dessert, for its creamy texture and its sweet-and-sour taste.
Ideal for: exalting any kind of food, like sushi, tartar, caviar, foie gras, Carpaccio, game, cheeses, cured meat, ice cream and custard, cheesecake, strawberries with whip cream ...
Display on a plate some thin slices of ham. Brush them with aged Balsamic condiment, add some grated Parmesan cheese
and fresh rocket leaves.
Balsamic-flavoured Parmesan cheese
Display on a plate a good layer of Parmesan flakes or any well-aged cheese, sprinkle them with the Balsamic condiment and serve it accompanied with Jk14 Amarone della Valpolicella DOCG.
Black Balsamic risotto
For 6 people. Fill a pot with water, an onion, one carrot, some celery and vegetable stock and bring it to boil to create a broth. In the meantime, finely chop an onion and fry it in a saucepan with a laurel leaf, a pinch of rosemary and olive oil. Add 350g of rice and let it brown for a minute. Pour about half a litre of Jk14 NONNO MARIO Carmenere, stirring constantly until the wine is fully absorbed. Add the broth from the other pot and stir the rice until the broth is absorbed. Continue adding the broth, stirring continuously until the rice is ‘al dente’; it will take about 15 minutes. Add some grated Parmesan cheese, 50g of butter and keep stirring for a few more minutes. Serve on the plate adding two teaspoons of aged Balsamic condiment and some Parmesan cheese.
Grilled meat, fish or vegetables
Two minutes before taking the grilled meat, fish or vegetables away from the fire, brush it with the Balsamic condiment. Add Jk14 BUON OLIO Extra Virgin Olive Oil if you wish.
Balsamic-flavoured ice cream and strawberries
Wash and cut the strawberries into small pieces and place them in a bowl with the ice-cream (preferrably vanilla flavour). Drizzle with the Balsamic condiment.
“When we say someone has the “good oil”, we know that they know what the real deal is. And that’s what you’re holding in your hand – the real deal. Extra virgin oil, cold-pressed from Grignano and Favarol olives hand-harvested in the rolling hills overlooking Verona. Yes, Verona. Romeo and Juliet’s town. And a trusted source informed us this is the very oil those star-crossed lovers used for all their dipping, drizzling and dressing. Lemon-leaf freshness, a balanced spiciness, and a long dried-fruit finish. Ah... you, and the good oil – a match made in heaven.” John Kirwan
OLIO EXTRAVERGINE DI OLIVA 100% ITALIANO
ULIVETO DI BRIGALDARA, Extra Virgin Olive Oil - Cold pressed - 750ml bottle
Superior category olive oil obtained directly from olives and solely by mechanical means
PRODUCED BY: AZIENDA AGRICOLA BRIGALDARA - SAN PIETRO IN CARIANO (VR)
Natural yeast panettone with raisins and cream filling Acqua di Cedro
INGREDIENTS: Acqua di Cedro jelly filling 18% (Acqua di cedro liqueur 27% ( alcohol, sugar, natural flavouring), water, glucose syrup, sugar, thickeners: pectin and sodium alginate, butter, alcohol, emulsifiers: mono- and diglycerides of fatty acids (of vegetable origin), natural flavouring ), raisins, wheat flour, eggs, natural yeast, sugar, butter, citron paste (glucose-fructose syrup, citron peel 31,5%, sugar, acidulant: citric acid), emulsifiers: mono and diglycerides of fatty acids (of vegetable origin), whole milk, egg yolk, glucose syrup, salt, skimmed milk powder, natural flavourings.
PRODUCED AND PACKAGED BY: Pasticceria Scarpato S.r.l. - Via Olmetto 27 - 37049 Villa Bartolomea (VR) - Italy