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ORANGES AND STRAWBERRY TREES
€7.00The real delight, with a very particular flavor because the bitter aftertaste of the winter fruit par excellence is dampened by the delicate sweetness of one of the most precious fruits of our woods. Perfect spread on toasted panbrioche for breakfast as to enrich pies and homemade sweets, its taste makes it ideal in combination with fresh soft cheeses characterized by flavors tending to sweet, such as ricotta or mascarpone.
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STRAWBERRIES
€7.00An evergreen of jams, always loved and indispensable in the pantry, releases all the scent and flavor of freshly picked strawberries. Try it on rusks in the morning or use it for an unusual, stuffed tart. But if you want to surprise with a special aperitif, put it on croutons with fresh goat cheese and a few basil leaves on top.
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TOMATO SAUCE
€6.00A base of celery, carrots and onions from the garden combined with freshly picked and processed tomatoes for a classic ready-made sauce, simply to be heated in a pan and seasoned with salt according to your taste.
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Confettura di corniolo
€4.00 -
BASIL SAUCE
€7.00Base of celery, carrots and onions from the garden, fresh basil leaves put in a pot with freshly picked tomatoes, and when you open the jars you will be inebriated by an unmistakable smell and taste.
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Nera D'Egitto
€8.00 -
WILD ASPARAGUS SAUCE
€9.00It is the sauce that smells of spring, with fresh asparagus harvested in our woods to make a first course of fresh tagliatelle special.
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DOGWOODS
€7.00The acidic aftertaste of this wonderful fruit of the forest makes it particularly versatile, good for breakfast on a slice of bread spread with butter but also to accompany cheeses and boiled meats.
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BISHOP CROWN CHILLIES
€8.00At the end of the season, when the Bishop Crown peppers no longer reach the end of ripeness, they are collected and ended up in jars. We usually leave only a slight spicy aftertaste by removing the seeds before cooking, so the delicate and sweetish flavor is predominant. Excellent served as an appetizer with aged cheeses, to be paired with a second course of pork or to surround an excellent roast goose.
