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Armagnac 500g

Armagnac sour cherries 500 gr Our wild fermented Sermoneta sour cherries with 30 year Armagnac Lheraud grafts.Produced with exceptional aromas and captivating flavor. To be used mainly on desserts but also with combinations of roasts and game, as well as fish and vegetables.

32€ 
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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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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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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.

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