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La Favorita Sundried Tomato Cream
Description
La Favorita sundried tomato cream brings the intense Italian sun to your pasta. Use straight from the jar for a rich tomato sauce in its own right, or use as the base for your own sauces.
The sundried tomato cream is also a great base for a homemade pizza – simply mix with minced garlic and oregano. Or even use as a quick bruschetta topping and finish with mozzarella and basil.
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.
Ingredients: sun dried tomatoes (65%), olive oil, sea salt.
Quick Comparison
| Settings | La Favorita Sundried Tomato Cream remove | Defrutum Balsamic Vinegar IGP 4 yr Aged - 2 Crowns remove | Sant'Eustachio Ground Coffee remove | Defrutum Balsamic Pearls remove | Classic Balsamic Glaze 600g remove | Defrutum Balsamic Vinegar DOP "Extravecchio" - 25 years remove |
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| Price | 6.19€ | 8.13€ | 8.69€ | 35.63€ | 12.44€ | 98.75€ |
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| Content | La Favorita sundried tomato cream brings the intense Italian sun to your pasta. Use straight from the jar for a rich tomato sauce in its own right, or use as the base for your own sauces. The sundried tomato cream is also a great base for a homemade pizza – simply mix with minced garlic and oregano. Or even use as a quick bruschetta topping and finish with mozzarella and basil. 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. Ingredients: sun dried tomatoes (65%), olive oil, sea salt. | Defrutum 4-year aged balsamic vinegar IGP is a sweet, sharp vinegar that’s a great choice for everyday use. 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 4-year aged balsamic vinegar is an ideal choice for salad dressings, with its long-lasting acidity and clean mouth-feel. Mix 2 parts of extra virgin olive oil with 1 part balsamic vinegar, for a dressing that will liven up leafy green salads, tomato salads and green vegetables. Defrutum 4-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 4 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: wine vinegar, cooked grape must. Contains sulphites. | Use the Sant’Eustachio coffee blend ground for filters to make every coffee extra special. This secret blend of 100% Arabica, wood roasted coffee beans is particularly desirable for making the perfect Italian espresso or cappuccino. The medium-large size of the coffee grounds is ideal for coffee filters, percolators or cafetières. 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. | 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. | 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. | 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. |
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