Region: Calabria Monocultivar: Organic Ottobratica Extra Virgin Olive Oil,
Organic Chili Pepper
Calabria's unofficial symbol is the red hot chili pepper. Not only does it add a spicy kick to any dish, it wards off the malocchio (the evil eye). Fused oils are not to be confused with infused or flavoured. Fused is a unique process that involves extracting the juice from the olives and fruit or plant matter together.
The Pata farm was founded in 1910 on the green and sunny terraces at the peaks of Monte Poro in Calabria.
Centuries-old experience in cultivation and processing of prestigious cultivars, create olives oils of undisputed excellence loved by connoisseurs.
This farm adheres to an organic production method that utilizes only the natural fertility of the earth and favours the biodiversity of the environment in which it operates.
Tasting Notes: Green olive with freshly harvested hot chili peppers. Slight smokiness with the right amount of heat.
Ideal Pairings: Pasta, pizza, soups, fish, meat, bruschetta, steamed vegetables, on chili, to be used raw, in marinades and wherever you love chili peppers.
Olives and lemons, a match made in the culinary heavens. Drizzle on your dish as much as you please, we promise its zest will make it your main squeeze.
Fused oils are not to be confused with infused or flavoured. Fused is a unique process that involves extracting the juice from the olives and fruit or plant matter together.
The Pata farm was founded in 1910 on the green and sunny terraces at the peaks of Monte Poro in Calabria.
Centuries-old experience in cultivation and processing of prestigious cultivars, create olives oils of undisputed excellence loved by connoisseurs.
This farm adheres to an organic production method that utilizes only the natural fertility of the earth and favours the biodiversity of the environment in which it operates.
Intensity:
Tasting Notes: Sweet ripe olive, freshly squeezed lemon with zest.
Ideal Pairings: Salads, chicken, fish, carpaccio, fennel, fruit, yogurt, as a moisturizer for your skin, to be used raw, in marinades and wherever you love lemons.
Aceto Balsamico di Modena is a completely different product and bears only a passing resemblance to the tradizionale described above. Aceto Balsamico di Modena is made from grape must of any of the following grape varieties Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. In contrast to the tradizionale balsamicos, the regulations for Aceto Balsamico di Modena allow the grapes to be grown anywhere in the world and require only that the "mixing of raw materials, processing, refining and aging in wooden containers must take place in the geographical area of origin". The grape must can be cooked anywhere and after processing in Modena, the bottles can be filled anywhere.
Made from Balsamic vinegar aged for 5 years in oak barrels. Light in acidity and velvety, it has no additives and no added sugar. Notes of red fruits, honey and quince.
Discover Kalios 100% fig balsamic. Made from dried fig must cooked with cauldron and grape vinegar aged 5 years in oak barrels. Free of any additives and no added sugar, this fruity balsamic pairs perfectly with vinaigrettes, salads and cheeses.
Fiaschetta Balsamic Vinegar
Equally suited to everyday cooking and gourmet dishes, they are also delicious paired with grilled meat or fish, boiled or grilled vegetables, in salads or drizzled as a garnish on omelettes. A longer aging process and a higher concentration in grape must give these balsamic vinegars a perfectly balanced taste with acidic and sweet flavours.
FV204
Cupola White Balsamic Condiment
They are excellent with fish and white meat and ideal for marinades, salads and crudites. White balsamic condiments have a delicate taste. Made with concentrated grape must and the same wine vinegars as other balsamics, they are not aged and the grape must is filtered so they retain their clarity.
Blaze Original Balsamic Glaze
To reach a perfect result the experts reduce balsamic vinegar over low fire for a long period, often adding other ingredients like butter, sugar, flour, etc. so to obtain a sauce, or glaze, dense and shinning, syrupy and flavorful. Acetum as done this for you creating the Blaze. Blaze respects the traditional quality of balsamic vinegar of Modena, adding the density and the homogeneity needed to decorate and garnish the most refined dishes. FV207
Favuzzi Sherry Vinegar Reserve DOP
Sherry vinegar aged 5 years in American oak barrels according to the traditional "Criaderas Solera" method.
Ingredients: Sherry vinegar
FV463
Favuzzi Port Vinegar
Remarquable blend of grape musts and Tawny Port and Cabernet Sauvignon vinegars aged 4 years in French oak barrels.
Ingredients: Wine vinegar, concentrated grape must, Tawny Port wine*. *Certified Tawny Port wine produced in Porugal.
FV466
Made with fresh, whole garlic cloves.
Excellent for meats, vegetables & pasta.
No preservatives or additives
Think of Mirin as the sweeter version of rice wine. Similar to sake, it contains less alcohol and more sugar, making it a wonderful addition to already salty sauces. Mix it into your teriyaki sauce for some sweet and subtle acidity, use it in a miso glaze to marinate your favorite fish or add it to your tempura to enhance flavour.
Origin:
Japan
This is an amazing rice vinegar -- well-balanced, mild and aromatic. Produced in much the same fashion for more than three centuries, this pure Rice Wine Vinegar by Yoshi stands out from other rice vinegars due to the quality of the rice, the result of many centuries of knowledge. With rice wine flavour notes, this vinegar is an exceptional flavour enhancer for vegetables, seafood, poultry and beef. It's also excellent for use in salad dressings and marinades.
Origin:
United States
This is a good all purpose red wine vinegar used in basic vinaigrettes or for classic Sauce Mignonette (red wine vinegar, finely chopped shallot, cracked black peppercorns) served with fresh oysters on the half shell. The longer the wine vinegar matures, the better it is. Most red wines can be matured up to two years. Red Wine Vinegar is used to deglaze saucepans for quick sauces for beef or pork and is an essential ingredient in braised red cabbage. It is excellent for preserving in pickles, relishes and chutneys.
Origin:
Italy
White wine vinegar is not the same as white vinegar. White wine vinegar is made from white wine then aged until it turns to vinegar versus white vinegar that is acetic acid diluted in distilled water. White Wine Vinegar is a great all purpose vinegar used in basic French vinaigrettes and mayonnaise. An excellent medium for preserving small cornichon or onions, or in the preparation of relishes and chutneys.
Origin:
Italy