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Pistachio Pistachio 100ml

Pistachio Pesto with Trombolotto 100 ml Pesto with Rosemary, Basil and Pistachio from Bronte.Produced with intense aromas and delicate flavor, it can be used raw on meat, pasta and fish. Product widely used at the symposium in the composition of Campagnola con Visciole .. also excellent with Tuna and Crustaceans.

11.00€ 
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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.

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Armagnac 100ml Bottarga

Bottarga of mullet flavored with BasArmagnac Lheraud 30 years.

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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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Egg tagliolini 250 gr -

Egg cutter 250g

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Bottarga and Pistachio crumble at the Arzente 100ml

We chose the best pistachio of Bronte , our bottarga and Altamura toast, all flavored with Arzente brandy that helps to give a sweet and delicate tone to the product that will mature over time with elegance and hints of liquorice.

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100ml Trombotto Tuna Carbonara

Tuna Carbonara with Trombolotto. 100 ml Product composed of Long Wing Tuna, Salina capers, wild oregano from Pantelleria all cooked and blended with Zibibbo wine from Pantelleria and Trombolotto.

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