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La Favorita Old Fashioned Tomato Sauce 1kg
Description
La Favorita old fashioned tomato sauce is bursting with Mediterranean tomatoes and the best quality basil from Liguria. Use straight from the jar and stir through cooked pasta for a quick dinner, or use to top homemade pizzas.
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 processed 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.
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 1kg jar is ideal for catering, or perhaps a homemade pizza party! A smaller 180g jar is also available.
Ingredients: tomato pulp (85%), olive oil, basil (2%), onion, sea salt.
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| Settings | La Favorita Old Fashioned Tomato Sauce 1kg remove | Defrutum Truffle Balsamic Pearls remove | Caramelised Onion Balsamic Compote remove | Defrutum Balsamic Vinegar DOP "Extravecchio" - 25 years remove | Sant'Eustachio Coffee Beans remove | Classic Balsamic Glaze 600g remove |
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| Price | 14.94€ | 35.63€ | 11.19€ | 98.75€ | 8.69€ | 12.44€ |
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| Content | La Favorita old fashioned tomato sauce is bursting with Mediterranean tomatoes and the best quality basil from Liguria. Use straight from the jar and stir through cooked pasta for a quick dinner, or use to top homemade pizzas. 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 processed 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. 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 1kg jar is ideal for catering, or perhaps a homemade pizza party! A smaller 180g jar is also available. Ingredients: tomato pulp (85%), olive oil, basil (2%), onion, sea salt. | Defrutum truffle balsamic pearls are the ideal finishing touch for savoury canapes and amuse-bouches. The dainty pearls pop in your mouth to release a burst of balsamic vinegar that gives way to earthy truffle. The glistening black balsamic and truffle pearls are ideal with eggs, beef, game, cheese, mushrooms and potatoes. 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: truffle balsamic condiment (concentrated grape must, Balsamic Vinegar of Modena [wine vinegar, concentrated grape must], truffle aroma), water, thickener: cellulose gum, gelling agent: calcium chloride, sodium alginate. Contains sulphites. | Caramelised onion balsamic compote is a serious contender for onion chutney on your cheeseboard. There’s much more to this compote than just sweetness. The acidity cuts through a creamy brie or goats’ cheese, while the distinct onion flavour goes brilliantly with a sharp cheddar. The caramelised balsamic compote is also a great addition to an onion gravy, or simply serve as a condiment with roast beef. 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: onions (210g for 100g of final product), sugar, Balsamic Vinegar of Modena (wine vinegar, cooked grape must) (15%). | Defrutum “Extravecchio” 25-years aged balsamic vinegar PDO is the Rolls-Royce of vinegar for truly special occasions. Thick, rich and with just the right amount acidity, dot sparingly on canapes or even enjoy a small spoonful as a digestif. The PDO designation of “Extravecchio” vinegar shows that it is made according to the strictest Modenese method of balsamic vinegar making. Unlike balsamics with IGP status, no wine vinegar is added while the vinegar matures – it is made purely from aged grape must. The must is obtained from Lambrusco and Trebbiano grapes that are picked by hand, and are softly pressed to extract the juice, or ‘must’. The grape must is slowly cooked until caramelised. The cooking process starts within 24 hours of the grapes being pressed. Any longer, and the must would start to ferment and produce alcohol. Once caramelised, the must is transferred to wooden barrels for aging. The balsamic vinegar is aged for at least 25 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. The barrels are left open to allow evaporation, which is the natural way to concentrate the grape must and intensify the flavours. When to move the vinegar from one barrel to another is something that only the master tasters know, and it often changes from batch to batch. And when a vinegar is aged as long as “Extravecchio”, generations of experience go into every bottle. The “Extravecchio” traditional balsamic vinegar includes recipe ideas and serving suggestions. 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. Pouring spout with cork stopper included. Ingredients: cooked grape must. Contains sulphites. | 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. | 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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