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La Favorita Truffled Red Sauce 180g
Description
La Favorita truffled red sauce makes a gourmet meal in minutes. And it’s not only us who think this sauce is delicious. It won the Gold Award at the 2006 New York “Fancy Food Show”.
The truffled red sauce is an ideal partner for egg tagliatelle or pappardelle. Stir a generous spoonful of the sauce through freshly cooked pasta for a quick, yet luxurious dinner. In order to experience the full flavour of the summer truffle, it’s best to enjoy the pasta dish without cheese.
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.
A larger 500g jar is also available.
Ingredients: tomato pulp, olive oil, summer truffle (tuber aestivum Vitt) (3.5%), basil, onion, sea salt, flavouring.
Quick Comparison
| Settings | La Favorita Truffled Red Sauce 180g remove | Shallot Infused White Balsamic Condiment remove | White Balsamic Glaze remove | Defrutum Balsamic Vinegar DOP "Extravecchio" - 25 years remove | Classic Balsamic Glaze 600g remove | Defrutum Balsamic Vinegar DOP "Affinato" - 12 years remove |
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| Price | 8.69€ | 9.52€ | 5.63€ | 98.75€ | 12.44€ | 61.25€ |
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| Content | La Favorita truffled red sauce makes a gourmet meal in minutes. And it’s not only us who think this sauce is delicious. It won the Gold Award at the 2006 New York “Fancy Food Show”. The truffled red sauce is an ideal partner for egg tagliatelle or pappardelle. Stir a generous spoonful of the sauce through freshly cooked pasta for a quick, yet luxurious dinner. In order to experience the full flavour of the summer truffle, it’s best to enjoy the pasta dish without cheese. 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. A larger 500g jar is also available. Ingredients: tomato pulp, olive oil, summer truffle (tuber aestivum Vitt) (3.5%), basil, onion, sea salt, flavouring. | 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. | White balsamic glaze will become the first thing you reach for when you want to dress a salad, glaze prawns or even liven up a plain cheesecake. It’s made from concentrated, uncaramelised grape must blended with an aged white balsamic condiment. This is reduced even further to form a thick, sweet glaze with an almost lemony sharpness. Try the white balsamic glaze on a classic caprese salad, with chicken or even steaks. It’s not as rich as it’s dark balsamic counterpart, so you can experiment with more delicate fish and seafood dishes. 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, white balsamic condiment (white wine vinegar, concentrated grape must), 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. | 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 “Affinato” 12-years aged balsamic vinegar PDO will elevate your dishes from ordinary to extraordinary with just one drop. It’s a luxurious finishing touch to canapes, or an indulgent dressing for fresh strawberries. Smooth, rounded and well-balanced, this balsamic is delightful with sweet and savoury dishes alike. The PDO designation of “Affinato” vinegar shows that it is made according to the strictest traditional 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 12 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. The “Affinato” 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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