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Trombolotto cream 100ml

Trombolotto cream 100 ml Exceptional product, designed to be used raw on smoked fish such as salmon and various smoked meats but also cheeses, pasta and risotto, raw fish and even ice cream.

24.00€ 28.00€-14.29%
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Prodotto eccezionale dal profumo delicato con retrogusti decisi di arancia ,cannella  virante alla liquirizia . Meno aggressivo delle solite salse a base di pesce super stagionate . Tende al dolce sapido e piccante per un uso semplice e creativo.

E' un abbinamento perfetto con per la pasta di grano duro e crudi di mare. Rende il piatto sapido e profumato nella giusta misura con velocità e semplicità. Pensato per essere utilizzato a crudo su smoked fish , crostacei , formaggi e gelato.


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Trombolotto Infusion 220 ml

What is Trombolotto? Trombolotto is a native Sermonetano lemon: scientific name “Citrus Limon Caietanus”. With this lemon we create, through a complicated process of milling the olives and the lemon itself, a very fragrant oil full of all the best properties of the lemon and the olive. Then, through the selection of about 12,14 Mediterranean undergrowth herbs, including our porcini mushroom, calamint and wild oregano, we leave everything to infuse for about 30 days. This brings to completion one of the family traditions that used this splendid and unique condiment on game, fish and oranges. The use of Trombolotto seems to date back to the medieval period of the Knights Templar, thanks to its amphoteric properties it was initially used to cover the rancidity of the meat and then during the sumptuous noble banquets of the Sermonetana lordship to refine the most precious dishes. Later with Christopher Columbus in 1496, other important spices arrived from the Americas such as chilli pepper which radically changed the way of cooking on our peninsula. Look below at the available variants you will have a discount based on the quantities you order.

17.90€
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Trombolotto infusion 100ml

What is Trombolotto? Trombolotto is a native Sermonetano lemon: scientific name “Citrus Limon Caietanus”. With this lemon we create, through a complicated process of milling the olives and the lemon itself, a very fragrant oil full of all the best properties of the lemon and the olive. Then, through the selection of about 12,14 Mediterranean undergrowth herbs, including our porcini mushroom, calamint and wild oregano, we leave everything to infuse for about 30 days. This brings to completion one of the family traditions that used this splendid and unique condiment on game, fish and oranges. The use of Trombolotto seems to date back to the medieval period of the Knights Templar, thanks to its amphoteric properties it was initially used to cover the rancidity of the meat and then during the sumptuous noble banquets of the Sermonetana lordship to refine the most precious dishes. Later with Christopher Columbus in 1496, other important spices arrived from the Americas such as chilli pepper which radically changed the way of cooking on our peninsula, thus completing the harmony and character of this condiment that Fabio Stivali reinterpreted according to his personal taste and pleasure of the land he represents. Look at the available variants below and you will have a discount based on the quantities you order.

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Bottarga with Armagnac 220 ml

Mullet bottarga flavoured with BasArmagnac Lheraud 30 years. Very delicate and historical companion of the Trombolotto sauce. Together they make a duo that continues to conquer the most refined palates in the world and the kitchens of great starred chefs. pack for min 20 people of 220 ml / 90 gr

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