Codfish patè “Bacalhau” – Briosa Gourmet – 75g – Portugal
21,00 zł
Excellent Pate from Codfish, produced in Portugal with high quality ingredients, which make it a must have for fish lovers or if you want to experience some new tastes and not get dissappointed.
In stock
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The cheese is portioned and packed in vacuum bag. Minimum guaranteed weight 250 gr.
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A semi-hard, stretched-curd cheese, Caciocavallo De Gennaro requires the use of Italian milk from local Agerolese breed cows. Before portioning, the shape is of a large pear with an overlying head, weighing 800-900 grams. The smooth and thin rind is edible as the cheese has had a short maturation and is fresh and delicately scented; characterized by a gentle and mellow flavor. The production period is all year round. Particularly appreciated is the production of the spring months, when the cows graze on fresh meadows.
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100% cream of Bianchetto Truffle in extra virgin olive oil, and nothing more. From pizza to white meat, from tagliatelle to risotto, an ingredient that will be appreciated and remembered for its tasty contribution to every food preparation. Made of only minced truffle, the cream is soft and easy spreadable. The olive oil itself gets from the truffle its unmistakable perfume and can be used to give to every food creation an exceptional groove. The bianchetto truffle is normally not bigger than a hazelnut, and it grows in the cold months until spring. Marked and broad in the taste, thanks to the protective action of the extra virgin olive oil the cream of bianchetto truffle can be available all during the year.
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Parmigiano Reggiano Montecoppe aged 24 months has reached the perfect ageing time to be tasted and to express to the nose and the palate a richness of scents and aromas in perfect balance.
The “lactic family” develops and next to the milk and the butter you can appreciate notes of melted butter and crust, thanks to the long ageing.
Fresh fruit and citrus appear beside notes of dried fruit and spices. The cheese develops hints of sweetness and the texture is both crumbly and soft at the same time.Montecoppe’s Parmesan cheese (Parmigiano Reggiano) is produced in the prestigious hilled regions of Emilia Romagna and it is made from the raw milk of the own cows fed on a special diet. The cheese is then matured to PDO standards (Protected Denomination of Origin).
