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La Favorita Truffled Red Sauce 500g
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”.
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 500g jar is ideal for catering, or for people who can’t get enough of truffle! A smaller 180g 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 500g remove | Truffle Flavoured White Balsamic Condiment remove | Defrutum Balsamic Vinegar IGP 4 yr Aged - 2 Crowns remove | Classic Balsamic Glaze 220g remove | Defrutum Balsamic Vinegar DOP "Extravecchio" - 25 years remove | Raspberry Flavoured White Balsamic Condiment remove |
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| Price | 24.38€ | 9.94€ | 8.13€ | 5.63€ | 98.75€ | 9.94€ |
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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”. 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 500g jar is ideal for catering, or for people who can’t get enough of truffle! A smaller 180g jar is also available. Ingredients: tomato pulp, olive oil, summer truffle (Tuber aestivum Vitt) (3.5%), basil, onion, sea salt, flavouring. | Truffle flavoured white balsamic condiment is your new secret ingredient for outstanding risottos. People will wonder how you’ve made it taste so light, yet so layered with flavours! The truffle vinegar is made with Defrutum’s white balsamic condiment and truffle aroma. Use the truffle flavoured vinegar to elevate the humble potato salad to new heights – it adds the delicate sweetness of white balsamic vinegar with the luxurious earthy depth of truffle. The condiment also adds a new dimension to egg salads and gravies, and gives pan-fried mushrooms extra ‘oomph’. Also try adding a little truffle flavoured white balsamic condiment to a creamy sauce for chicken, to put a gourmet twist on a weeknight meal. 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, truffle aroma. Contains sulphites. | 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. | Classic balsamic glaze is a versatile store cupboard ingredient you’ll find yourself reaching for again and again. This 220g bottle is ideal for the home, as a little goes a long way. A larger 600g 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. | Raspberry flavoured white balsamic condiment is an instant finishing note for salads – savoury or fruity – or even for chicken and prawns. Use the raspberry flavoured vinegar to add the tart fruitiness of raspberries and the delicately sweet acidity of white balsamic vinegar to your dishes. Try it with fresh, creamy cheeses like ricotta or mascarpone, with duck salads, or even experiment using it in cocktails. 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, raspberry flavour. Contains sulphites. |
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