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La Favorita Cavolo Nero Pesto 470g
Description
La Favorita cavolo nero pesto makes a super-quick weeknight supper. Stir the rich, slightly sweet pesto through cooked pasta and top with a grating of parmesan.
La Favorita was born just after the second world war. The founder began by trading local Ligurian specialities – such as chestnuts and mushrooms – for anchovies from local fishermen. The enterprise grew and La Favorita began selling sauces and preserves made from local produce. Every product is carefully and lovingly worked to give the customer the feeling that they’re eating something ‘just picked’.
La Favorita take inspiration from traditional Ligurian and Piedmontese country fare. They now sell their products all over the world, but their core values remain the same. Every time you open a La Favorita jar, you know you’re tasting locally grown Ligurian produce with no artificial preservatives or colourings.
This large jar is ideal for catering – or big families! A smaller 170g jar is also available.
Ingredients: olive oil, curly kale (43%), cashews, sea salt, wine vinegar, acidity regulator: lactic acid. Contains allergens: nuts.
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| Settings | La Favorita Cavolo Nero Pesto 470g remove | Sant'Eustachio Coffee Beans remove | Defrutum Balsamic Pearls remove | Defrutum Balsamic Vinegar IGP 16 Yr Aged remove | Shallot Infused White Balsamic Condiment remove | Classic Balsamic Glaze 600g remove |
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| Price | 14.94€ | 8.69€ | 35.63€ | 36.88€ | 9.52€ | 12.44€ |
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| Content | La Favorita cavolo nero pesto makes a super-quick weeknight supper. Stir the rich, slightly sweet pesto through cooked pasta and top with a grating of parmesan. La Favorita was born just after the second world war. The founder began by trading local Ligurian specialities – such as chestnuts and mushrooms – for anchovies from local fishermen. The enterprise grew and La Favorita began selling sauces and preserves made from local produce. Every product is carefully and lovingly worked to give the customer the feeling that they’re eating something ‘just picked’. La Favorita take inspiration from traditional Ligurian and Piedmontese country fare. They now sell their products all over the world, but their core values remain the same. Every time you open a La Favorita jar, you know you’re tasting locally grown Ligurian produce with no artificial preservatives or colourings. This large jar is ideal for catering – or big families! A smaller 170g jar is also available. Ingredients: olive oil, curly kale (43%), cashews, sea salt, wine vinegar, acidity regulator: lactic acid. Contains allergens: nuts. | Sant’Eustachio coffee blend beans are a must for true coffee connoisseurs. This secret blend of 100% Arabica, wood roasted coffee beans is particularly desirable for making the perfect Italian espresso or cappuccino. For the best, freshest tasting coffee every time, only grind as many coffee beans as you need per serving. Sant’Eustachio il Caffè is a roaster and coffee shop in the heart of Rome, and they’ve been serving their expertly blended coffee since 1938. Sant’Eustachio il Caffè specially select the highest quality fair trade coffee beans from cooperatives across South America. The different varieties of raw coffee beans are roasted separately on Sant’Eustachio’s premises in a wood roaster that’s been in use there since 1948 – and if you get a chance to visit, you can see it in use at the back of the shop. The roasted coffees are ‘cupped’ (sampled) to test their characteristics and aromas. Only when each variety has been tested are the beans blended, using ratios that have been carefully worked out over years of study to create ‘The Blend’. The finished coffee is sweet and aromatic, with a well-rounded roasted flavour that’s been appreciated by coffee-lovers all over the world for nearly 70 years. Once opened, keep sealed and refrigerated away from strong odours. | Defrutum balsamic pearls are the ideal finishing touch for canapes, starters and even desserts. The dainty pearls pop in your mouth to release a burst of balsamic vinegar. Each 370g jar of balsamic pearls contains 60-70 servings – ideal for caterers or large dinner parties. The glistening black balsamic pearls are ideal with figs, cheese, cured ham and seafood. You can even try them on ice cream or with strawberry desserts. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and aging methods have been passed down through four generations of balsamic vinegar makers. Once opened, keep refrigerated and consume within 7 days. Ingredients: balsamic condiment (concentrated grape must, Balsamic vinegar of Modena [wine vinegar, cooked grape must]), water, thickener: cellulose gum, gelling agents: calcium chloride, sodium alginate. Contains sulphites. | Defrutum 16-year aged balsamic vinegar IGP is a luxurious balsamic vinegar for special occasions. The long ageing process mellows out the flavours and gives this vinegar notes of caramel and vanilla. Defrutum balsamic vinegar is made from the cooked grape must of Lambrusco grapes and a little wine vinegar. The grape must gives the balsamic its signature sweetness, while the wine vinegar adds sharpness and acidity. This 16-year aged balsamic vinegar is thick, rich and sweet. It’s spectacular with ripe strawberries or even over vanilla ice cream. The syrupy vinegar is also great for dotting starter plates, or for adding an intense hit of sweet acidity to a fig and goats’ cheese salad. You can even enjoy balsamic vinegar of this age as a digestif. A teaspoon of aged balsamic vinegar after a heavy meal is said to settle the stomach, plus it’s sweet enough to feel like dessert! Defrutum 16-year aged balsamic vinegar has been awarded IGP, or Indicazione Geografica Protetta, status. This shows that it is one of the protected classifications of balsamic vinegar, Balsamic Vinegar of Modena. The production process is rigorously monitored – and unlike ‘balsamic condiment’ or cheaper ‘balsamic vinegars’ – which usually have no ageing, true Balsamic Vinegar of Modena must be aged for a minimum of 60 days in wood. In fact, this balsamic vinegar is aged for 16 years in barrels of different woods – oak, cherry, chestnut, juniper and ash. This is according to a centuries-old balsamic-making tradition, and plays a large part in giving the vinegar its complex layers of flavour. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: cooked grape must, wine vinegar. Contains sulphites | Shallot infused white balsamic condiment is your new go-to dressing for shellfish and raw vegetables. The infused vinegar is made with Defrutum’s white balsamic condiment and slices of shallots. Use the shallot infused vinegar to add delicate fragrance & acidity with sweet onion notes to oysters, scallops or even as a dip for sushi and sashimi. It also lightens a cheese fondue and is even a good accompaniment to steak tartare. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: white wine vinegar, concentrated white grape must, shallots. Contains sulphites. | Classic balsamic glaze is a versatile store cupboard ingredient that lifts any number of dishes with its fruity tang. This large bottle… This large 600g bottle is great for catering use. A smaller 220g bottle of classic balsamic glaze is also available. The balsamic glaze is made from concentrated grape must blended with an aged balsamic vinegar. This mixture is reduced even further to form a thick glaze with a rich, caramelised flavour. The glaze is balanced with a mild acidity – so it’s not as sharp as a vinegar, nor too syrupy sweet. Drizzle a little balsamic glaze over fresh strawberries or ice cream. Try adding a few drops to roasted vegetables, salads, grilled meats and fish. Or even dot the glaze around a charcuterie board. Classic balsamic glaze also works particularly well paired with meaty fish such as tuna and swordfish. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: concentrated grape must, Balsamic Vinegar of Modena (wine vinegar, cooked grape must) (25%), modified starch. Contains sulphites. |
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